Archive for November, 2009
Saturday, November 14th, 2009
Due primarily to the potential significant food poisoning issues with Listeria species in raw milk cheeses, Australian Cheesemakers are not permitted, according to the Food Standards Code, to make cheese from raw milk. All cheese in this country must be made from pastuerised milk.
However, cheesemakers and cheese specialists believe that cheese made with raw milk has more flavor and intensity. Specific raw milk cheeses manufactured overseas can be imported into Australia.
A group called Slow Food Australia has launched a public campaign to allow local cheesemakers to use raw milk to make cheese. The slow food movement is about preparing and consuming food slowly to allow the flavours to develop and experience the full depth of foods.
Slow Food founder Carlo Petrini said “We must allow Australian cheesemakers to make their cheese with raw milk. When you pasteurise milk you deprive it of its soul. There is no difference anymore. Instead, what can you taste with raw milk? You can taste the breed, the grass that the animal ate, if it comes from the mountains, hills or valleys, you can taste the expertise of the cheesemaker, and so it becomes a pleasure. So difference becomes the real strength. And whenever I say these things here people say, ‘Well it’s the law, you know. And we must safeguard people’s health’. Well, the law doesn’t defend people’s health. It just defends industry.”
“That’s not fair for Australian producers. With this issue Slow Food has been able to win in the United States. Now, with 30,000 members in the United States, Slow Food has managed to change a stupid law. And if we can win in the United States we can also win in Australia. From that campaign in the United States we now have cheesemakers in Montana, in California, and in Massachusetts. All over the United States we have a growing army of cheesemakers, and the cheese is excellent. This is the great force of diversity” said Mr Petrini.
Raw milk cheeses are another interesting topic of debate and for more information, go to www. slowfoodaustralia.com.au/projects/australia/raw-milk-cheese and www.foodstandards.gov.au
Friday, November 13th, 2009
Genetically engineered (GE) or genetically modified (GM) ingredients or foods are those that have been altered at a cellular level to give one or more positive characteristics. It is a polarizing subject, with many in the food industry believing it is a safe and logical progression in food production, whilst others strongly believe that it is potentially unsafe as we do not know the long term effects and implications.
The Greenpeace Truefood Guide 2010 was launched as part of the Sydney International Food Festival. It rates more than 1000 of Australia’s most recognized brands for the presence of GE ingredients.
“The 2010 Truefood Guide is the biggest guide ever, as the Australian food industry answers consumer calls for GE-free food,” Greenpeace GE Campaigner Rochelle Porteous said. “It is the only comprehensive shopping guide that empowers Australians to avoid GE ingredients.”
“Opinion polls show the majority of consumers don’t want to eat GE food and 90% want it labelled,” Ms Porteous said. “In the coming months Greenpeace will campaign to ensure the recently announced COAG food labelling review protects consumers’ right to chose safe, non-GE food and doesn’t leave Australians eating in the dark.”
The first Greenpeace Truefood Guide was released in 2003, and since then more than half of the major food brands have implemented non GE policies. This means they are committed to not using GE ingredients wherever possible. However with NSW and Victoria now having small amounts of GE Canola being grown commercially, it will be in food products this year; including; pasta sauces, baby food, bakery goods and margarines.
It is certain that the issue of GE will remain as a major debate in the future. For more information about GM/GE go to www.foodstandards.gov.au
Thursday, November 12th, 2009
According to “State of the Industry 2009″, a report by the Australian Food and Grocery Council (AFGC) and KPMG, the food and grocery industry employs approximately 315 000 people and has a turnover of more than $100 billion a year.
The report is the first ever snapshot of the food and grocery industry and shows the importance of the industry to the Australian economy with it being the second largest manufacturing sector. The report shows that there are 38 000 businesses in the industry and accounts for around $49 billion of the country’s international trade. It also shows that the industry is continuing to grow and employ people - it is one of the few manufacturing industry types to be doing so.
“On a turnover basis, the report found Australia’s food and grocery sector is comparable in size to the Australian mining industry - and the sector is more than four times larger than Australia’s automotive industry,” said Ms Kate Carnell, AFGC Chief Executive. “The industry employs more than 3 per cent of all employed people in Australia, paying salaries and wages of about $14 billion a year.”
There are predictions that Australia’s population is expected to reach 35 million by around 2050. This will mean that the food industry will need to grow to meet this increasing demand in Australia, as well as world wide. Considering the environmental pressures that are now a key part of business, and competition at both local and global levels, this will be a challenge.
“There are also some real challenges facing the industry including the increasing cost of energy, availability of water, rising imports and exports becoming more expensive with the strengthening Australian dollar,” Ms Carnell noted. “Having a robust and prosperous food industry provides many opportunities for Australia into the future including increasing job opportunities in rural and regional areas. Australia can play an important role in addressing future world food needs.”
“To protect Australia’s food supply and overcome these challenges, we must ensure the $100 billion food and grocery industry’s long-term growth, increase export earnings and boost competitiveness.”The full report is available to download at www.afgc.org.au.
Wednesday, November 11th, 2009
There are several recognised food safety standards, and this is making it difficult for many food businesses that have different customers. As an example a business that produces products for different supermarket groups must meet, and be audited against, each of the standards for those businesses. Often this is on top of having HACCP or other food safety audits for their own products and processes.
This is creating enormous pressure on many businesses with audits being done on top of audits, as well as the time and resources involved to develop and maintain those required standards.
Food safety auditing is a growth industry, and auditors must meet specific requirements to be registered by state and territory health departments as food safety auditors in specific food industry types. The auditor must have the required qualifications and experience as an auditor in an area to become registered to audit in that area. As an example, a food safety audit of a meat business should only be done by an auditor specialising in the meat industry.
The NSW Food Authority implemented a new scheme in October 2009 to reduce the auditing and food safety red tape and pressure on food businesses.
“This initiative, which was put together in close consultation with industry, will cut red tape and costs for businesses in the long run,” Mr Peter Sutherland, The Authority’s Director of Industry Liaison, said. “It will also give businesses more flexibility to choose, without compromising on maintaining stringent food safety levels.”
“The Government has set the bar very high so food safety standards are maintained. If an auditor finds any deficiencies in a food business’s operation, he or she is obliged to report it to the Food Authority within 24 hours,” Mr Sutherland noted. “The Authority would then take appropriate compliance action.”
If your business is looking for a suitable third party food safety auditor, contact your local council for the list of registered auditors in your industry type.
Tuesday, November 10th, 2009
In October the Food Regulation Ministerial Council met in Brisbane. This Council is comprised of all the Government Ministers responsible for food related issues across Australia and New Zealand.
There were several issues on the agenda for this meeting, amongst them was a food labelling review. As a result of the meeting, Dr Neal Blewett AC has been appointed to head a panel to do a complete review of both food labelling law and policy.
“Dr Blewett was a pioneer of Australia’s universal Medicare health system and is a strong advocate for the rights of consumers. I am delighted that he has agreed to chair the Review Panel,” Mr Mark Butler, the Chair of the Council and Australian Parliamentary Secretary for Health, said. “The expert panel of prominent people that is currently being set up will bring together a wealth of expertise in public policy, public health, economics, law, consumer behaviour and business.”
“This extensive Review will play an important role both for consumers who are looking for clarity in labelling and industry who are looking for certainty about their roles and responsibilities,” Mr Butler said. The Review Panel which will also look at front of pack, Genetic Modification (GM) and organic food labelling. The current work being done on Nutritional Claims is included in this review.
The Council has set the Terms of Reference for the Review Panel, which can be found at www.foodstandards.gov.au.
Included in the Terms of Reference is a requirement to consider what government’s role should be, the principles that should guide decisions about regulatory intervention, the policies and mechanisms which are needed to ensure government plays its role, and the principles and approaches needed to ensure compliance.
Individuals and organisations have until 20 November 2009 to make any initial submissions to the Panel through www.foodstandards.gov.au
Monday, November 9th, 2009
The information in this Article is provided by the Food Safety Information Council.
Australian Food Safety Week 2009 will be held 9-15 November 2009, and is the major activity of the Food Safety Information Council.
The theme, this year, is ‘Safe food - smart and great value’. It will focus on food safety in the light of Australians now cooking and entertaining more at home, and seeking good value. Smart shopping, storing and cooking will be highlighted.
The Food Safety Information Council (FSIC) is a not for profit group with members from State and Federal governments to individuals. It is heavily supported by the Department of Health and Ageing.
The FSIC and it’s members are dedicated to providing information to assist consumers in reducing the estimated 5.4 million cases of food poisoning in Australia every year.
This information is readily available on the Council’s website www.foodsafety.asn.au.
All information is carefully reviewed by the FSIC’s Technical Group to ensure it is accurate, current and easy to understand.
If you are organising an event or activity to promote food safety during Australian Food Safety Week 2009, let the FSIC know so they can let others know as well. Simply email the details of the event or activity to foodsafety@ozemail.com.au
Thursday, November 5th, 2009
The following is a Fact Sheet recently released by Food Standards Australia New Zealand.
Fact Sheet 6 - September 2009
FSANZ looks forward to improved egg safety
FSANZ’s Board has approved the release of a Draft Assessment Report outlining proposed requirements on egg producers and processors. The draft standard aims to reduce the incidence of human illness linked to the consumption of Salmonella-contaminated eggs, which in the main has been associated with cracked and dirty eggs, and raw egg pulp.
Risk Assessment
FSANZ carried out a risk assessment of how and where hazards may arise during the production and processing of eggs. This information was used to develop control measures in the draft standard. The risk assessment has been summarised in ‘Public health and safety of eggs and egg products in Australia’, which has been published on the FSANZ website.
The key findings of the risk assessment were:
- Risks associated with chemical hazards in eggs and egg products are low.
- Salmonella is the principal microorganism of human health concern associated with eggs and egg products.
- Contamination of eggs with Salmonella mainly occurs at the time of, or soon after, the egg is laid.
- The frequency of Salmonella-contaminated eggs in Australia is very low. Despite this, there is a potential risk of illness from consumption of raw or lightly-cooked eggs, or the consumption of uncooked foods containing raw egg.
- Consumption of eggs that have cracks or are visually dirty (soiled) leads to an increased risk of human illness from Salmonella.
- Cooking of eggs significantly reduces the risk to human health from Salmonella.
Consumer survey
FSANZ also commissioned a study into consumer behaviour and egg consumption to gather information on the consumption of raw, or lightly cooked eggs in Australia, and on consumer’s storage and food safety behaviour with regards to eggs.
This study was insightful and showed that when Australians eat eggs, about 5% of the dishes contain raw eggs; 12% of the population would use a cracked egg and 17% would use a dirty egg as is and 54 % of households almost always sample raw batter when making cakes. The full consumer survey report will be published on the FSANZ website.
Outline of the new Standard
The draft standard applies to all eggs produced, but specifically targets those riskier egg and egg products which are more likely to cause illness. The requirements aim to minimise the contamination of eggs on farm, prevent the sale of cracked and dirty eggs and restrict the sale of cracked eggs and unprocessed egg pulp solely to egg processors making egg products (such as pasteurised egg pulp).
The draft standard contains provisions for egg producers and processers who will need to show that they control potential food safety hazards associated with their business. Dirty eggs can either be sent for processing, or cleaning prior to sale as shell eggs, whereas cracked eggs and egg pulp may only be sent for processing, for example by pasteurisation, into egg products.
Finally, all eggs and egg products will be required to be marked with the producer’s or processor’s unique identifier.
A cost benefit analysis on the impact of the draft standard on different stakeholders indicated that, despite predicted expenses to industry, government and possibly consumers, this standard should bring about net benefits through minimising public health and safety risks.
Implementation
The states and territories have developed a draft Compliance Plan to accompany this new standard.
The key aims of the Compliance Plan are:
- to provide information to the industry and consumers on how the standard will be implemented and enforced prior to the finalisation of our standards development work and;
- to provide a nationally consistent approach to the implementation of the requirements on the production and processing of eggs and egg products.
Public submissions welcome
FSANZ welcomes input and comments from the public and interested parties on the Draft Assessment Report on the Primary Production and Processing Standard for Eggs and Egg Products and on the draft Compliance Plan. Details of how to make submissions are on our website.
Where can I obtain further information?
General information about Primary Production and Processing Standards is available on the FSANZ website at www.foodstandards.gov.au
The FSANZ switchboard is (02) 6271 2222.
Wednesday, November 4th, 2009
“The Food Act is outdated and our current regulatory system is ineffective and inefficient,” said Kate Wilkinson, the New Zealand Minister for Food Safety. “As a consequence it imposes unnecessary compliance costs and doesn’t do enough to protect consumers and reduce food-borne illness.”
The New Zealand Food Act is now 28 years old, and is being reviewed to bring it into a risk based system. The new Food Bill has been undergoing development for the past two years and will help exports, improve business certainty and therefore reduce compliance costs. “It will be aligned with the New Zealand Standard platform, which provides the basis for our food exports,” said Minister Wilkinson.
The current Food Act has gaps, which 40 local councils are addressing by having separate bylaws. The most common bylaws relate to compulsory training and qualifications of food handlers, as well as licensing and registration requirements. The new Bill will address these and other identified issues.
The new Bill will be introduced into the NZ Parliament in 2010 and is expected to be implemented by late 2010 or early 2011. It will also replace the Food Hygiene Regulations 1974.It will be linked closely to Food Standards Australia New Zealand’s Food Standards Code.
The Bill will offer much more protection for consumers and will align NZ with most of the other developed countries by transferring the responsibility for food safety in a business away from the government inspectors and to the person in charge of that business.
A set of agreed indicators will be developed and the effectiveness of the new Bill will be measured against them, to ensure that it provides best practice.
Tuesday, November 3rd, 2009
At the World Congress on Oils and Fats in Sydney recently, the Heart Foundation has argued that there is a need for labelling of fats on menus, and is asking for restaurants and fast food businesses to move to healthy alternatives to saturated fats.
“Unfortunately most of the outlets are using fats that are very high in saturated fats, some of them are up to about 50 per cent, whereas there is healthier options available at saturated fat levels of 7 per cent,” Susan Anderson, the Heart Foundation’s director of healthy weight, said on ABC radio.
“I think we would really love the fast food sector and the food service industry to switch to these healthier oils,” she added. “They have got great functionality and of course, they are better for Australians health.”
The CEO of Restaurant and Catering Australia, John Hart, recognises that there has been a move to switch to healthier alternatives by many in the industry, but suggests that making labelling mandatory would be cost prohibitive.
“We can’t afford to be able to introduce requirements of labelling of any sort that will make the cost of product prohibitive and we still all want to be able to go out and get take away or get a restaurant meal whenever we want to,” John Hart explained.
The RCA is also concerned about the limits of ingredients that will be controlled and fear where it will stop. “The problem is that it is the thin edge of the wedge and what we need to do is keep the options open to business and not close off what ingredients they use. I mean, if it starts with a particular type of oil, then it will be a particular type of butter, a particular type of margarine, a particular type of beef, a particular type of lamb and where does it end? John Hart said.”
“What we need to do is ensure that businesses have choice and that we’re not limiting what businesses can do or increasing costs to a point where it becomes prohibitive for consumers to eat out,” he concluded
Monday, November 2nd, 2009
The following is a media release from Food Standards Australia New Zealand. It is included here with FSANZ permission.
If you wish to receive information from FSANZ, you can subscribe to the Subscription Service http://www.foodstandards.gov.au/newsroom/subscriptionservice.cfm.
The essential nutrient iodine will be added to bread, through the addition of iodised salt, in Australia from 9 October 2009 to help address the re-emergence of iodine deficiency across most of the population.
Dr Paul Brent, Chief Scientist for Food Standards Australia New Zealand (FSANZ), said this initiative will address this important public health issue.
‘Iodine is essential for the healthy function of the thyroid gland to help it produce hormones that regulate metabolism, including the regulation of body temperature. Most people need only a small amount a day but we need iodine regularly because we cannot store large amounts in the body,’ Dr Brent said.
‘Iodine is particularly important for the normal development of a baby’s brain and nervous system, especially during pregnancy and in the first 2-3 years of life. Not having enough iodine during pregnancy and early childhood can cause developmental delay and lead to reductions in mental performance. This damage prior to 2-3 years of age is irreversible.
‘Iodine can be found in many foods, but much of the Australian and New Zealand food supply is low in iodine as our ancient soils lack this important nutrient. In the past some of our iodine came from iodised table salt but now many of us are correctly following healthy eating recommendations not to add salt at the table or when cooking. This has contributed to widespread iodine deficiency throughout the population.
‘The mandatory iodine fortification regulation requires the replacement of the existing salt in bread with iodised salt. This is preferable to people adding extra iodised salt to their food. The only exception is organic bread which is not required to contain iodine because of the rules about organic food.
‘We chose to add iodised salt to bread as it is a commonly eaten food. However, we recognise that some people may not eat bread. Other sources of iodine in the diet, in addition to the fortified bread, include seafood, fish, dairy products, and eggs.
‘If you are concerned about getting enough iodine in your diet, or if you are planning a pregnancy or breastfeeding, we suggest you consult your doctor or health professional for advice as you may need iodine supplements.
‘In developing mandatory iodine fortification, FSANZ set up an Iodine Scientific Advisory Group which included experts in a variety of fields.
Mandatory iodine fortification is expected to reduce inadequate iodine intakes from 43% to less than 5% in the Australian population. The increase in iodine intake is about the same as the iodine content of a large glass of milk and safe even for iodine sensitive individuals,’ Dr Brent concluded.
The iodine mandatory fortification standard was developed by FSANZ at the request of the Australia and New Zealand Food Regulation Ministerial Council that consists of health and food ministers from the Australian Federal, State and Territory Governments and the New Zealand Government.
The fortification of bread with the B group vitamin folic acid to reduce the risk of spina bifida became mandatory in Australia on 13 September 2009. Mandatory fortification of bread with iodised salt came into force in New Zealand on 27 September 2009.
There is more information about iodine and folic acid mandatory fortification in Australia, including a web seminar for health professionals, consumer videos and fact sheets, on the FSANZ website at http://www.foodstandards.gov.au/foodmatters/fortification/index.cfm.
The New Zealand Food Safety Authority has information about iodine mandatory fortification at http://www.nzfsa.govt.nz/publications/media-releases/2009/iodised-salt-fortification-media-release.htm
