Through handwashing is the best defense for Corona Virus.
Food businesses are reminded to ensure all personnel wash their hands - throughly.
Now is the time to be reminded of the correct technique. Here are some useful handwashing resources:

• Handwashing -visual demonstration, short video
• Wash your hands to the lyrics of any song- make your own poster
• Range of posters- CDC
• Keep calm and wash your hands
• QLD Health simple poster
• NSW Food Authority

Other handwashing resources can be sourced from:
​www.postermywall.com/index.php/s/hand-washing-poster-pdf/all

Correct Food Systems has been approached by a few client businesses asking how to handle the risk of Coronavirus  when handling food and the issue of staff wearing masks etc.
Here is the World Health Organisation's advice  and the South Australian Governments advice on environmental hygiene that we would encourage every business to follow.
Advice for food handlers at this stage is inline with normal infection control procedures.
Here is the general advice to prevent spread of infection.
This includes:

• Cleaning and disinfection is recommended. This can be accomplished using a two-step process, or a combined detergent/disinfectant product.
• Chemical sanitisers shown to be effective are:
  -a TGA approved (registered or listed) hospital-grade disinfectant, preferably with label claims against coronavirus, or
  - a chlorine-base product such as sodium hypochlorite at 1,000 ppm available chlorine
  - Other sanitisers at certain dosages as listed by South Australia Health
   See South Australia Government guideline for Coronavirus disease (COVID-19): environmental management 
• Dishwashers with a effective sanitising cycle- over 82°C hot rinse cycle with a chemical sanitiser
• Enforce thorough and frequent handwashing and hand drying
• Enforce PPE , gloves guards etc when handling ready to eat food
• Cooking of foods to 75°C or equivalent.
• Avoid touching your mouth, eyes and nose
• Practice respiratory hygiene- covering your mouth and nose with your bent elbow or tissue when you cough or sneeze. Then dispose of the used tissue immediately.
• Food Handlers must not work with food if symptomatic of a contagious illness, such as corona virus.
• Staff and businesses should follow advice and instructions from their local  health and food authority.
• Use disposable cleaning equipment and cloths where possible
• Allow staff to wear masks if they feel the necessity to do so. This is not the norm at the moment.
• Dishwashers with a effective sanitising cycle- over 82°C hot rinse cycle with a chemical sanitiser

Correct Food Systems will issue any advice should the circumstances in Australia change.

Correct Food Systems works with clients to develop product ideas and bring them to fruition.
Recently our food technologist and consultant Kim Staples featured in a major advertisement for CGU small business insurance, working with the owner of "Domuts"- Doughnuts Treats for Dogs. Kim worked to refine the product recipe, source a suitable icing solution, conduct shelf life testing and source suitable packaging solutions. Well done Kim, Well done Domuts on a sucessful small business launch.
See the story here:
https://www.cgu.com.au/abn-rescue/
See the Domuts TV commercial here:
https://youtu.be/kSR4CWTX-Cc

Woolworths have issued a new Code of Practice on Food Safety Culture.
This applies to those supplying a Woolworth's Branded Product, who are certified as Approved Suppliers using the Woolworths Supplier Excellence Program.
This Code of Practice follows in work done  by the GFSI institute.
BRC also has a requirement that businesses take steps to implement a positive proactive culture that builds and develops Food Safety throughout all sections and levels of the business. Demonstrated leadership  and commitment by senior management is a key requirement of both the Woolworths Code of Practice and BRC.

Correct Food Systems has developed excellent resources that will assist any business to assess the internal culture, and take actions steps to improve the values and commitment to food safety across the business.

We have a dedicated presentation suitable for management and QA on " Exploring Food Safety Culture" to assist and start the discussion and plans for the business.
Need some tools and  means to assess the culture in your business- we have surveys, questionnaires and SWOT analysis forms.  These are designed to meet the requirements of WSEP and BRC schemes, as well as incorporate FSANZ content.
We have staff training material to assist staff to understand the importance of food safety to the business.
Let us provide some guidance on how to develop and document the food safety culture within your business.

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