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 …
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 …
Continue reading ...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 …
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 …
Continue reading ...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 …
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 …
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 …
“The Food Act is outdated and our current regulatory system is ineffective and inefficient,” said Kate Wilkinson, the New Zealand Minister for Food Safety.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 …
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 …
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 …