A bulletin for the Australian Food Industry September 1996
Contents: Salmonella: more unusual incidents | Ciguatera poisoning | Phthalates in foods | Ozone treatment of mineral water | Effective sanitation programs | Thermal processing of foods | Transfer of allergens in genetic manipulation of foods | National food hygiene standards
National food hygiene standards
The release by the Australia New Zealand Food Authority (ANZFA) of its Proposal for food hygiene reform is now expected at the end of September.
The Proposal includes:
- a leading standard which gives the principles and scope of the proposed reforms setting out the structure and requirements for the development, implementation and verification of food safety programs based on HACCP principles and,
- specific standards that support the leading standard and cover such issues as:
- notification of premises
- design, maintenance and sanitation of establishments
- food handlers
- personal hygiene
- skills development/training
- supervision and management
- verification and enforcement
- critical limits and product specifications
- requirements for training of environmental health officers
A phased implementation based on level of risk of food operations is planned.
The impact of this Proposal on food businesses will be discussed in future issues of this bulletin.
Food Safety and Hygiene
Prepared by Keith Richardson and Beverley GeorgeFood Science Australia
PO Box 52, North Ryde 1670. Tel +61 2 9490 8397 Fax +61 2 9490 8499
Email enquiries@csiro.au