Food Safety System Review

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.