A bulletin for the Australian Food Industry November 1999
Contents: Genetically modified foods | International Food Safety Conference | Foodborne outbreaks in Australia | Salmonella in unpasteurised orange juice - US | Preliminary treatment of fruit for fresh juice | High pressure processing of foods | Listeriosis from fruit salad | Cold Chain Guidelines
Cold Chain Guidelines
The Australian Food and Grocery Council in conjunction with the Australian Supermarket Institute and the Refrigerated Warehouse and Transport Association of Australia has just released The Australian Cold Chain Guidelines 1999 and a companion publication, The Australian Cold Chain Food Safety Programs 1999.
The Guidelines essentially replace the 1995 publication The Australian Cold Chain - Code of Practice. The Guidelines recommend practices for businesses engaged in manufacturing, transporting, storing, retailing and serving refrigerated foods to ensure safety and quality is maintained.
The companion volume contains guidance on the preparation of food safety plans based on Hazard Analysis and Critical Control Point (HACCP) principles and related technical information. The authors note that the model HACCP plans contained in the document offer assistance for those who want to establish their own HACCP plans and give an indication of what may be important. They are in no way to be taken as applicable to every business and are models only. The models contain both food safety hazard analysis tables and food quality hazard analysis tables.
Copies of both volumes and further details are available from the Australian Food and Grocery Council.
Contact:
Harris Boulton
Telephone 02 6273 1466.
Food Science Australia
PO Box 52, North Ryde 1670. Tel +61 2 9490 8397 Fax +61 2 9490 8499
Email enquiries@csiro.au