Many of our clients enjoyed seeing our Gary Kennedy on the ABC television, Episode 14 on the 21st August. Gary was pleased with his efforts and made it to the final round!

Gary Kennedy recently did a short segment on 2SM & Super Radio Network.
To hear the Podcast on 
​"How to store your food correctly" follow the link here
Gary can also be heard regularly on the  ABC radio 702 on James Valentine afternoon show. 
​Gary regularly conducts a segment called "What the Food...."

Woolworths Supplier Excellence Program has made updates to the Codes of Practice and the Food Manufacturing Requirements (V2) and is auditable from 1 March 2019.

Suppliers to Woolworths are advised to update their food safety and quality program to reflect these changes. Refer the Version 2 documents on Wowlink, or contact Woolworths for further detail.

Correct Food Systems can assist you to update your system so it is fully compliant and aligned with these changes.A summary of changes can be found here.WSEP V 2 Update 2018-19

Gary Kennedy is pleased to make himself available for advice and consultation at the upcoming AIFST "Ask the Expert" session on Tuesday 11 September 1.00-3.30 pm. 
Want some free advice or guidance?
Questions on how to improve food safety systems in your business?
Book a time to chat with Gary at the 2018 AIFST Convention in September.
www.eventbrite.com.au/e/2018-aifst-convention-ask-the-experts-lounge-tickets-tickets-46790224822 

.The NSW Food Authority has published a module of learning aimed to inform Food Safety Supervisors and businesses of their legal responsibilities, under the NSW Food Act 2003.
Key messages:

• All food handlers are responsible for, and may be prosecuted for selling unsafe food, or preparing food in such a way as to render it unsafe.
• All food handlers are responsible for, and may be prosecuted for selling aunsuitable food, or preparing food in such a way as to render it unsuitable.
• All food handlers must not falsely describe food and must not falsely describe food where there is risk of physical harm to the customer.
• All food for sale must comply with the requirements set out in the Australia New Zealand Food Standards Code.

The module of information on Offences under the NSW 2003 Food Act is available here as a pdf document
This also contains information on potential penalties ( fines) should a business or food handler be  breach of the NSW Food Act 2003.
Businesses, Food Safety Supervisors, or Managers should be aware of the application of the Food Safety Standards, the laws and regulations in their state or territory and the potential for fines, criminal convictions or even prison time.
​

The Trans Pacific Partnership agreement reached in January 2018 may well translate to a opportunity to increase your business, as either a food importer or exporter.
Australia is one of 11 countries to reach agreement with Brunei Darussalam, Canada, Chile, Japan, Malaysia, Mexico, New Zealand, Peru, Singapore and Vietnam.
Reduction in tarriffs and new trade agreements with Canada and Mexico and greater market access to Japan, Chile, Singapore, Malaysia, Vietnam and Brunei are expected to be finalised and signed off in March 2018. There is talk of Indonesia and Korea joining the agreement in the future.
It is reported that the significant wins for Australian exporters under the TPP include:

• Accelerated reductions in Japan’s import tariffs on beef
• Elimination of a range of cheese tariffs into Japan covering more than $100 million of trade that was not covered by the Japan-Australia Economic Partnership Agreement.
• New quotas for wheat and rice to Japan, and for sugar into Japan, Canada and Mexico
• Elimination of all tariffs on sheep meat, cotton, wool, seafood, horticulture, wine and industrial products (manufactured goods).

“The TPP covers nations that together constitute 40% of the global economy, and includes 5 of Australia’s top ten export markets for food and beverages"  AFGC.

Gary Kennedy was recently on ABC radio Sydney discussing the safety of wooden boards and implements- a trend we have seen  in the past year in food service.
​
From ABC News site
www.abc.net.au/news/2018-01-18/eating-food-served-wooden-boards-health-safety/9336302

While Mr Kennedy said there were no specific NSW laws regarding the use of wood in food service, he said it came under the same scrutiny like any other used in the industry.
"What the rules say is that it must be washable and impervious and it must not contaminate the food," he said.
"Things like coffee stirrers, toothpicks, bamboo steamers — they all legally have to be showing that nothing comes out of the wood that contaminates.
Pesticide residues, wood treatments and varnishes, all of that still has to be food-grade and if it does in any way get out and get into the food, it's got to be shown to meet the legal limits in the food standards code."
He noted that wooden serving boards were usually oiled, giving them some water resistance.
"Of course, if you repeatedly cut it with a knife you're going to cut through that coating which is one of the problems."

"Roast meats have always traditionally been served on wooden chopping boards," 
"Provided they're maintained and cleaned properly, there's no problem with them."

South Africa is in the midst of a large listeria outbreak with over 67 deaths and over 700 confirmed cases in January 2018. The source of the listeria infection is yet to be determined.
Read the article reported by food quality news here.

Gary Kennedy answers questions, helping listeners of radio station 2UE to keep the Christmas leftover food safe to eat.
 omny.fm/shows/home-and-holiday/how-long-can-you-keep-food-in-the-fridge

FSANZ has a useful summary sheet on the elements of a food label in Australia.
Review this useful guide here170314-interactive-labelling-poster_fsanz.pdf
​

Checking the temperature of food storage areas such as fridges and freezers is a critical daily food safety task for most businesses, to ensure the storage areas are maintaining the food at a safe temperature.
Many business's are using technology now, with thermocouples transmitting the temperature of fridges and freezers continuously, and have an alert or alarm system.
Victoria's Department of Health has released a guideline to manage the alternative system on monitoring temperature, to ensure your system is accurate and reliable in its readings, and alerts.
The guidance information can be accessed here.

The system you choose must:

• monitor and report twice daily temperature readings (at a minimum)
• trigger an alarm when a storage unit is not holding food within the set temperature limits
• document corrective actions that were taken when temperature control issues occur
• have a thermocouple accuracy of ±1 °C
• be validated so that it produces consistently accurate results
• be calibrated each year (thermocouples and alarms)
• have a maintenance program in place to ensure continuous operation of the system

The NSW Food Authority has issued a guidance document for the safe manufacturing of rice based desserts.Examples of rice based desserts are sticky rice puddings, biko, rice cakes, zoni, mochi.
Rice based desserts have a lot of nutrients, are moist, and have neutral pH which makes them potentially hazardous if not made and stored correctly. 
The NSW Food Authority guideline outlines;

• Cooked - boiling or steaming for atleast 15 minutes
• Products must be cooled quickly, in small batches, following the cooling rule for potentially hazardous foods.
• The ‘use by’ date on the product should be: manufacturing date + 1 day. 
• can be displayed at room temperature for up to 48 hours

If you produce rice based desserts using rice or rice flour you are advised to review this guidance document. NSW Food Authority rice based desserts.

A free online training program is available to train food service staff.
This has been launched by the National Allergy Strategy- a partnership between Australia's peak allergy bodies.
​The free online training "Allabout Allergens" is available at www.foodallergytraining.org.au covers:

• Common food allergens
• Issues for allergen maangement
• avoiding cross contamination
• managing allergen enquiries from customers
• When things go wrong