A bulletin for the Australian Food Industry December 1996
Contents: Enterohaemorrhagic E. coli outbreak in Japan | Cross-contamination and EHEC | Repercussions from food poisoning incidents | Statistical methods and food safety | National food hygiene standard | Botulism linked to cheese
National food hygiene standard
In September of this year the Australia New Zealand Food Authority (ANZFA) issued its proposal to develop a national food hygiene standard. This proposal is in the form of an information paper and ANZFA has requested comments before 13th December 1996.
This is an extremely important document for the food industry and all members of the industry should be aware of what is being proposed. To quote from the executive summary of this proposal:
'A key feature of the new standard would be the requirement of all food businesses that can identify one or more potential food safety hazards to develop and implement food safety programs....The standard would be enforced by officers authorised by various authorities. Officers would play an educative role, inspect premises and undertake safety audits.'
The concept of a food safety program is based on HACCP systems , although the proposed standard does not mandate HACCP. It will therefore be a challenge to the 'relevant authorities' to ensure that officers authorised by them (who may include third party auditors) are able to audit food safety plans in a credible and consistent fashion nationally. If this is not done then it may involve industry in a lot of expense without delivering the safe food supply which is everybody's aim.
Food business proprietors who wish to comment on the proposal can do so directly to ANZFA or through an appropriate industry body.
Food Science Australia
PO Box 52, North Ryde 1670. Tel +61 2 9490 8397 Fax +61 2 9490 8499
Email enquiries@csiro.au