NSW Food Authority 5th Anniversary Review

NSW Food Authority
5th Anniversary Review

Message from the CEO
The NSW Food Authority is celebrating its fifth anniversary this year. This is a
tremendous milestone.
Since our inception in April 2004, the Authority has led the way in food safety,
working closely with industry and food businesses to identify risks and actively reduce
them. Our success reflects the ongoing commitment by the Authority and the State
Government to maintain the high level of food safety standards in New South Wales.
During the past five years we have gone from strength to strength, marked by
achievements which include the consolidation of food safety schemes across key
industries and the development of a comprehensive database tool which manages
information on our interaction with the food industry.
Most notable has been the success of our ‘name and shame’ web portal, introduced in
2008. The first of its type in Australia, it gives consumers access to information about
successful food prosecutions and penalty notices on the Authority’s website. Traffic to our
website since the launch of ‘name and shame’ has increased by more than 173%.
The primary
responsibility of the
NSW Food Authority
is the protection of
public health.
Our success has only been possible with the support of our staff, our Minister and
our partners – NSW Health, the former NSW Department of Primary Industries, local
councils, industry and consumer groups.
We are now a partner agency of the newly formed department of Industry & Investment
NSW, and in a great position to tackle the challenges of the next five years and beyond.
Alan Coutts
Chief Executive Officer
NSW Food Authority
2

Our Minister
The NSW Food Authority plays a vital role in protecting the consumers of this state.
During its first five years, the agency has worked closely with the State Government
and with industry and business to help minimise foodborne illness.
In doing this, the Authority has dedicated considerable resources to educating and
informing consumers and stakeholders on food safety issues. The growing interest in
the agency’s website (and ‘name and shame’ web portal) is testimony to this.
Over the years, the Authority has amply demonstrated its ability to identify, and
respond quickly to, emerging issues, incidents, foodborne illness emergencies and
outbreaks, ensuring consumers remain protected and reassured.
This is a result of strong leadership and the dedication of a highly skilled team which
includes scientists, food safety officers and regulatory experts.
I congratulate the Authority on its five-year milestone and look forward to working
closely with the team as we move into a new decade of food safety regulation.
Hon. Tony Kelly MLC
NSW Minister for Primary Industries
3

OUR PURPOSE
Who we are
We are Australia’s first and only through-chain food
regulatory agency, regulating and monitoring food safety
across New South Wales – from primary production
through to point-of-sale.
Background
The NSW Food Authority is a government agency that
works to ensure food sold in the state is safe and
correctly labelled.
We were established on 5 April 2004 through the merger
of SafeFood NSW with the food regulatory activities of
NSW Health.
Responsible to the Minister for Primary Industries, the
Authority provides a single point of contact on food
safety for industry, local government and consumers.
We are now a partner agency of the new department
– Industry & Investment NSW. This follows the
consolidation of the New South Wales public sector
into 13 agencies, designed to deliver more integrated
services and ensure a greater client focus.
Role
The Authority provides the regulatory framework for
industry in New South Wales to produce safe and
correctly labelled food by:
• contributing to national food policies and standards,
• establishing NSW regulations and food safety schemes,
• developing food laws in consultation with stakeholders,
• auditing and inspecting food businesses and enforcing
food regulations, and
• investigating foodborne illness outbreaks.
We also play a role in educating consumers by providing
information on good food handling practices and
assistance in understanding food labels.
Operating structure
The Authority has five branches:
• Science and Policy
• Compliance, Investigation and Enforcement
• Consumer Programs and Communications
• Industry Liaison
• Business Services
The Science and Policy Branch is accountable for
the research and development of scientifically sound
policies, legislation and procedures to ensure the
effective regulation of food industries in accordance with
Australian and international best practice.
The role of the Compliance, Investigation and Enforcement
Branch is to implement measures to ensure compliance
with food safety regulations, investigate outbreaks and
alleged breaches and enforce food safety regulations.
The Consumer Programs and Communications Branch
is primarily responsible for the public interface of the
Authority, including targeted consumer programs, public
affairs, the Consumer & Industry Helpline and website.
The Industry Liaison Branch ensures a consultative
relationship with industry and local government and
encourages an active, open dialogue on food regulation
and compliance with these sectors.
The Business Services Branch includes all finance,
licensing, and corporate resource functions.
4

THE NSW FOOD REGULATION FRAMEWORK
Food Regulation
Framework
Priorities
Informed
consumers
Safe &
suitable
food
Contribute to
national food
policies & standards
Develop & enact
NSW food legislation,
including regulations
Develop manuals &
guidelines to assist
food businesses
NSW Food
Authority &
Local
Government
Implement
Framework
Consumers
Food
Businesses
Inform
& educate
Audit
Inspect
Enforce
Advise, interpret
& educate
Consultation
5

OUR EVOLUTION
Food has been regulated in New South
Wales since 1908
The NSW Food Authority evolved from a need to
streamline responsibility for food safety regulation
from a number of disparate regulators to a single,
accountable body.
The evolution of food inspection in New South Wales
began when local authority sanitary inspectors were
authorised to implement the food inspection provisions
of the NSW Public Health Act 1896.
It was determined that the existing system for food
regulation was fragmented and might be inadequate in
the face of increasing foodborne illness.
In October 1997, the Taskforce recommended that the
NSW Food Authority be established in stages over six
years, with the first step being a new body to be known
as Safe Food Production NSW (SafeFood).
1998 – SafeFood established
SafeFood was established in December 1998.
Specific food legislation followed when the NSW Pure
Food Act 1908 came into effect on 1 July 1909. It gave
health department food inspectors and local government
the authority to enforce the Act.
The NSW Pure Food Act 1908 remained in force with
many amendments until it was finally replaced by the
NSW Food Act 1989 and then the Food Act 2003 (NSW).
A need to streamline responsibility for food safety
regulation in New South Wales saw preparations begin in
1997 for the establishment of the NSW Food Authority.
1997 – Taskforce recommends a new
approach to food regulation
In 1997, the NSW Government established a Food
Safety Taskforce to assess the feasibility of streamlining
responsibility for all food safety regulation under a
single authority. At this time responsibility for food
regulation was shared between NSW Health, NSW
Dairy Corporation, NSW Meat Industry Authority, NSW
Fisheries and local government.
Its primary role was to ensure food safety in the dairy,
meat, seafood and plant products sectors. It did this
through helping industry implement food safety programs,
and by auditing these programs to ensure the highest
levels of food safety.
SafeFood’s programs were based on the scientific assessment
of food safety risks and tailored to minimise those risks and
comply with the requirements of national standards. This
approach is continued today by the NSW Food Authority.
2004 – NSW Food Authority commences
By 2004, SafeFood had laid the foundations for what would
become the NSW Food Authority. The Authority began
operating on 5 April 2004 following the merger of SafeFood
with the food regulatory staff and functions of NSW Health.
The formation of the Authority was the culmination of four
independent reviews over a five-year period. These reviews
investigated food safety regulation in NSW, nationally and
overseas; considered funding models; critically assessed
the operation of SafeFood; and recommended how to best
integrate the NSW food regulatory system.
6

Remember
Be prepared
NSW Health,
Food safety in emergencies
Non-reticulated water in food businesses
Emergencies can include flood, fire, power cut or contamination of food or water supplies.
Food businesses must ensure the water they use for activities conducted on their premises is safe. This
especially applies to businesses that do not have access to a town water supply.
Food safety
during pregnancy
•
rainwater,
•
• surface water.
Plan ahead. Where possible prepare by having food on
hand that doesn’t need refrigeration or heating. Foods
Non-reticulated water and food safety
with a long shelf life such as long life milk, bottled water
and canned goods should be part of an emergency food
Non-reticulated water is any water supply not piped into
a business by a water utility or local council. It includes:
supply.
•
If needed ensure there will be enough ready-to-use
formula for infants and food for pets. If items have
groundwater (eg bore water), and
a use-by date, use before the date expires. Keep a
manual can opener ready.
Check canned food and throw out any cans that
are dented, swollen or damaged. Some cans might
be salvageable. For cans that appear useable:
The hazards of non-reticulated water will depend on the
water source. Disease-causing microorganisms may be
present, such as Giardia, Cryptosporidium, viruses and
E. coli. It might also contain harmful chemicals.
About the NSW Food Authority
In areas that could be affected by a flood, plan to store
food well above floodwater levels. Have eskies with ice
◦
The NSW Food Authority is the government
organisation that helps ensure NSW food is safe and
remove the label and thoroughly wash the
bricks or gel packs to keep food cold if the power will be
out.
outside of the can with drinking-quality water
correctly labelled.
◦
sanitise the can in bleach for 1 minute, then rinse
Legal requirements on water supplies
Have drinking-quality water, detergent, chlorine bleach
and alcohol-based hand sanitiser for cleaning.
It works with consumers, industry and other
government organisations to minimise food poisoning
by providing information about and regulating the
safe production, storage, transport, promotion and
in drinking-quality water
◦
•
Under the Food Standards Code, food businesses
must use drinkable water for activities conducted on
re-label the can with a waterproof pen
Vegetable gardens can take a month to become
their food premises. Where businesses do not have
access to a potable water source, they must be able to
The golden rules of food safety are:
suitable after flood or sewage discharge. Discard all
leafy green produce. After one month, wash other
• keep it cold,
• keep it clean,
• keep it hot, and
•
demonstrate that the water they use is safe.
•
preparation of food.
More information
•
•
vegetables then sanitise in a weak bleach solution
of 1 tablespoon of bleach to 2 litres of water. Then
How to manage a private water supply
rinse in drinking-quality water, peel and use. Monitor
announcements and consult local authorities after
other sorts of contamination.
Visit the NSW Food Authority’s website at
www.foodauthority.nsw.gov.au/industry
If you have a private water supply you should ensure:
water is collected from a suitable source,
check the label.
Basic hygiene
•
If in doubt, throw it out.
phone the helpline on 1300 552 406
Other contacts
there are no microbial or chemical contaminants in
the surrounding environment (this might require a
stocktake),
Keep it clean! It’s critical to practice basic hygiene.
Wash and dry hands thoroughly with soap using
Clean and sanitise surfaces and food utensils
• Private water supply guidelines (visit
Follow these steps:
1.
•
clean, drinking-quality water before preparing food or
eating, after toilet use, after clean-up activities and
www.health.nsw.gov.au/resources/publichealth/
environment/water/pwsg_pdf.asp)
Carefully check dishes, pots, pans, cutlery and
water is treated, if necessary, to make it safe, eg
remove solids and microorganisms,
• Guidelines
after handling articles that might be contaminated with
chemicals, floodwater or sewage. Use alcohol-based
kitchen equipment that might have been in contact
with floodwater. Throw away damaged or cracked
Victorian Department of Human Services,
•
roofs or gutters used to collect rainwater are kept
free from leaves and bird droppings,
for the use of non-potable water in food business
(visit www.health.vic.gov.au/foodsafety/downloads/
hand sanitiser to wash hands if the supply of drinkingquality
water is limited.
•
nonpotablewater-guide.pdf)
the first water collected during a rainfall is discarded
to reduce the amount of microorganisms entering
the tank,
After a flood or spill
Floodwater can be contaminated with sewage,
agricultural and industrial waste, and other substances
•
that can cause illness. There is a danger that any food,
surfaces and cooking utensils that have come into
contact with floodwater might be contaminated.
Spills and sewage discharges can also contaminate
water supplies and food gardens.
Throw out food that might not be safe to eat
• Throw out food that has come into contact with
floodwater or has an unusual odour, colour or
texture. Do not taste or cook it.
Tel: 1300 552 406 Email: contact@foodauthority.nsw.gov.au
Fax: 02 9647 0026 Internet: www.foodauthority.nsw.gov.au
items, items made from porous material such as
wood, plastic or rubber including wooden chopping
boards as they cannot be adequately sanitised.
2.
Wash utensils and surfaces in hot, soapy, drinking-
quality water. Take apart and clean the non-electrical
pieces of any kitchen equipment that can be safety
taken apart and then rinse in clean, hot water.
3. Sanitise silverware, metal utensils, pots, pans and
kitchen equipment in pieces by boiling in water for
10 minutes. Sanitise dishes by immersing glass,
porcelain, china and enamel-ware for 10 minutes in
a disinfecting solution of 1 tablespoon of chlorine
bleach per 2 litres of hot water. Then rinse. Clean
cupboards and counters with hot soapy water then
rinse with a chlorine bleach solution before storing
dishes or food.
4. Air dry items because towels might have been
splashed with contaminated water.
Commercial and most domestic dishwashers are capable
of sanitising all eating and cooking utensils as part of
their normal cycle.
equipment used to collect and store water is suitable
and well maintained,
• equipment is positioned to avoid contamination,
• pests and rodents cannot enter the equipment, and
• water is monitored regularly.
Tel: 1300 552 406 Email: contact@foodauthority.nsw.gov.au
Fax: 02 9647 0026 Internet: www.foodauthority.nsw.gov.au
• enHealth Council, Guidance on use of rainwater
tanks (visit http://enhealth.nphp.gov.au/council/
pubs/documents/rainwater_tanks.pdf)
Your local council or public health unit may also be able
to provide you with further advice.
Note
This information is a general summary and cannot cover
all situations. Food businesses are required to comply
with all of the provisions of the Food Standards Code
and the Food Act 2003 (NSW).
Left to right:
Consumer factsheet
Industry factsheet
Consumer brochure
NSW/FA/CE028/0905
NSW/FA/FI051/0906
7

OUR FOCUS
Keeping food safe
The NSW Food Authority has a key safety role at every stage
of the food cycle – from the time the food is harvested/
slaughtered to the moment it arrives on the dinner table.
Protection
The Authority’s primary goal is to protect consumers
from unsafe food. We do this by working closely with
industry and business to ensure food is regularly
checked and monitored under agreed food safety
schemes and other measures.
These include random food business inspections by Authority
and local government inspectors where various elements -
such as food handling, storage and labeling - are assessed.
Where a breach is discovered the business is asked to
rectify it as a matter of priority or face further action.
Our officers regularly check the overall effectiveness of
food safety schemes in the meat, dairy, seafood, plant
products and vulnerable persons sectors. Businesses
operating under these schemes are required to have
an approved Food Safety Program and are audited to
ensure that they comply with food safety requirements.
Enforcement
The Authority has in place tough enforcement strategies
to ensure that food sold in New South Wales is safe and
correctly labelled.
We also help to maintain standards through our ‘name
and shame’ web portal which aims to deter food
businesses from doing the wrong thing. ‘Name and
shame’ was developed in response to strong public
sentiment that food business performance information
be made available to consumers, particularly when food
businesses were not doing the right thing.
Information and education
The Authority educates and empowers consumers
by providing timely access to important food safety
information – allowing them to make informed choices
about food selection, food preparation and dining out.
We do this through targeted education campaigns, our
website, brochures, newsletters and ongoing media
coverage. The information we provide is guided by
research, consumer and industry feedback, inspections
and audits, surveys, and trends in foodborne illness.
State-wide consumer education programs we have
conducted over the past five years have included highlighting
the dangers of mercury in fish for pregnant women,
safe egg promotions at the Sydney Royal Easter Show,
factsheets on how to avoid foodborne illness and the launch
and enhancement of the ‘name and shame’ web portal.
The Authority also has an active industry information
program which provides targeted information on
managing food risks to industry sectors.
As the agency responsible for investigating breaches of
the Food Act 2003 (NSW), our trained officers routinely
undertake investigations of food businesses across the
State. These sometimes result in enforcement action and
prosecutions through the courts.
8

Check eggs
Food allergy
and intolerance
Food safety for young children
Simple tips to prevent food poisoning
Be careful with eggs
Child care centres and preschools need to take extra
care with any food containing raw or lightly cooked
egg.
If eggs are not handled correctly, Salmonella can
grow, causing sickness. Most shell eggs in Australia
are clean and free from bacteria but sometimes
Food poisoning outbreaks linked to eggs have been
cooked such as:
traced back to foods that are uncooked or lightly
harmful bacteria can be found:
• inside the egg, which is more likely if the shell is
cracked. Some cracks are obvious but even hairline
cracks where the shell membrane looks intact can
be a problem;
•
• runny or under-cooked eggs
• pikelets
• custard
• mousse
• cheesecake
• tiramisu
on the egg, which is more likely if the shell is dirty
with yolk, albumen, soil, feathers and faecal or
other matter stuck to the outside.
Egg safety tips
When buying eggs, always:
•
•
buy eggs in cartons that show the name of the
supplier and the ‘best before’ date
Example of hairline crack Example of dirty eggs
•
check the eggs are clean, free from visible dirt and
feathers, and the shells have no visible cracks
Salmonella can also be transmitted to other products
•
from eggs. For example, Salmonella Potsdam was
identified in four children who attended the same child
care centre.
All four children were involved in cooking pikelets and
eating the pikelets after they were cooked. An
investigation suggested that the likely source of
infection was under-cooked eggs in the pikelets.
make sure the eggs have not been stored in the
sunlight
• make sure you buy good quality, clean eggs
Store safely
When you put the eggs away, you should:
• store them in the refrigerator in their own carton,
or in a special container for eggs away from other
food
•
or below
Left to right:
Industry factsheet
Fridge thermometer
Consumer brochure
T e l : 1 3 0 0 5 5 2 4 0 6 E m a i l : c o n t a c t @ f o o d a u t h o r i t y . n s w . g o v . a u
Fax: 02 9647 0026 Internet: www.foodauthority.nsw.gov.au
check the temperature in your refrigerator is 5°C
NSW/FA/FI036/0908
9

OUR APPROACH
Using science to reduce foodborne illness
The NSW Food Authority uses science to identify,
evaluate and manage emerging food safety issues.
Research
To help prevent the spread of foodborne illness and
maintain food safety, the Authority is constantly
gathering data through food safety verification programs,
food testing and surveys.
Assessing this data allows us to identify key food safety
issues and develop the systems and processes to
manage them effectively.
Most monitoring and surveillance conducted by the
Authority occurs via a verification and survey program
that targets high-risk foods.
The Authority also maintains a watching brief on new
technologies that can assist with the early detection and
management of foodborne illness.
These technologies have included temperature logging
devices, an MLVA fingerprinting tool (which helps
detect Salmonella) and the development of a Norovirus
detection methodology (for detecting viruses in oysters).
Incident response
Effectively responding to food emergencies is a core
responsibility of the Authority.
To manage these, we have in place a Food Industry
Emergency sub-plan, as well as tools from other
government agencies (such as the National Food
Incident Response Protocol).
Research studies over the past five years have included
surveys on mercury levels in fish, Listeria in ready-to-eat
foods (such as cooked prawns, salads and smallgoods),
poultry processing standards and the presence of gluten
in foods labelled ‘gluten free’.
Risk assessment
The Authority uses science-based risk assessment
techniques to identify biological, chemical and physical
hazards associated with food or food ingredients.
During the past five years, we have responded to numerous
food incidents affecting consumers. Our response
involves collecting data, conducting exhaustive tests and
providing recommendations and solutions.
Major incidents have included the 2005 state-wide recall
of Mars and Snickers bars (due to threats of deliberate
contamination), managing the risk of dioxins in seafood
from Sydney Harbour in 2006 and a melamine milk
powder contamination scare in 2008.
Doing this allows us to determine any potential risks
to consumers and helps guide our approach, as a food
regulator, to managing and communicating these risks.
10

outside, or
© NSW Food Authority
NSW/FA/CE015/0902
Food labels
www.foodauthority.nsw.gov.au
or call
1300 552 406
For further information or to obtain copies, visit:
The NSW Food Authority is a government organisation that
helps ensure food is safe and correctly labelled.
New South Wales Government
NSW Food Authority
Enjoy eggs safely
Remember the golden
rules of food safety
Eggs are a good meal choice
Eggs are a nutritious food high in protein and essential
vitamins, yet low in saturated fats. They are a delicious
food and play an important part in people’s diet. Like
any fresh perishable food they need to be handled,
stored and cooked correctly or they can make people ill.
•
Avoid cracked and dirty eggs
inside the egg, which is more likely if the shell is
cracked. Some cracks are obvious but even hairline
Most shell eggs in Australia are clean and free from
cracks where the shell looks intact can be a problem.
bacteria but sometimes harmful bacteria can be found:
If an egg is cracked or dirty throw it out. Never wash an
egg. When wet, the shell becomes more porous making
•
on the egg, which is more likely if the shell is dirty
it easier for bugs to get in.
with dirt, chicken poo or feathers stuck to the
Raw eggs can be higher risk
Cooking kills most harmful bugs. Uncooked food that
contains raw egg such as hollandaise sauce, egg
Keep eggs cold
•
keep eggs in the fridge after purchase
mayonnaise, raw egg milkshakes or Asian pork rolls
•
among other foods are a higher risk.
keep eggs in their carton
•
don’t eat food meant to be stored in the fridge if left out for more than 2 hours
Keep it clean
•
•
•
discard cracked or dirty eggs
keep hands, surfaces and utensils clean and dry before and after handling eggs
separate whites from yolks using an egg separator, not the shell
Eggs need care
• don’t serve foods containing raw eggs to children under 2 years, pregnant
women, people over 65 and those with serious illness
• to minimise risk, cook eggs until the white is completely firm and yolks begin
to thicken
Left to right:
Awareness campaign
Consumer factsheet
Consumer brochure
Tel: 1300 552 406 Email: contact@foodauthority.nsw.gov.au
Fax: 02 9647 0026 Internet: www.foodauthority.nsw.gov.au
NSW/FA/CE023/0904
11

OUR PARTNERS
Working closely with government,
councils and industry & business
Maintaining close working relationships with our
partners allows us to take a consultative approach
to food regulation.
Government
The Authority works closely with other government
agencies to monitor food safety compliance, manage
foodborne illness outbreaks, implement nutrition policy
and participate in healthy food promotions.
Our government partners include NSW Health, Industry
& Investment NSW, the NSW Department of Environment,
Climate Change and Water, FSANZ (Food Standards
Australia New Zealand), AQIS (Australian Quarantine
and Inspection Service) and the NSW Office of Fair Trading.
We also enjoy international partnerships with world
governments and the planning/advisory committees of
major events such as the Sydney 2000 Olympic Games,
Rugby World Cup, 2008 Beijing Olympic Games, World
Youth Day, South East Asian Games (Laos 2009) and
the Shanghai 2010 World Expo.
Under the FRP, each council now has a more defined
role as a food safety enforcement agency. This includes
making regular inspections and responding to food
related emergencies.
Councils help the Authority to monitor and regulate more
than 36,000 food retail and food service businesses across
New South Wales.
To manage the new consultative arrangement between
the Authority and local government, the Food Regulation
Forum was established in July 2008. It aims to assist,
evaluate and advise the Authority on the best way to share
regulatory functions between the two partners.
Industry & business
The Authority enjoys ongoing relationships with primary
producers, manufacturers, processors, wholesalers,
distributors and retailers across the food chain. This
helps us maintain a consistent approach to food safety
and plan effectively for the future.
These relationships have been built through five years of
collaboration and interaction.
12
Councils
Our partnership with local government is crucial to us
achieving our regulatory objectives as we administer and
enforce aspects of the Food Act 2003 (NSW) and the
Food Standards Code.
A key focus for us during our first five years was the
development of the Food Regulation Partnership (FRP),
which became fully operational in 2008. The FRP sees the
152 local councils across the state working more closely with
the Authority to monitor food and safety compliance issues.
We also work closely with all the key food industry groups
and associations in NSW, helping them to communicate
regulatory requirements to their members and maintain
and improve food safety standards.
Most recently, we established a new partnership with the
food retail and foodservice sector which now has a voice
thanks to the creation of the Food Retailers and Food
Service Advisory Group. This group meets in conjunction
with the Food Regulation Forum three times a year.

Peace of mind
NSW Food Authority Annual Report 2007-08
Doner kebabs
If not made hygienically, doner kebabs can pose a food safety risk for customers because some of the
ingredients are capable of allowing the rapid growth of disease-causing bacteria. Food businesses must
ensure the food they sell is safe and properly handled.
A profile of the NSW Food Authority
Making kebabs safely
Keep everything clean
•
Wash hands in a proper hand washing facility
whenever they are a likely source of contamination
(such as after hanging a kebab block).
Mission To ensure that food in NSW is safe and correctly labelled and that
NSW consumers are able to make informed choices about the food they eat.
Australia’s first completely integrated food agency
•
Cover food in the refrigerator.
Control temperature
next day provided it is cooled to less than 21°C
within two hours from when cooking stops, and then
to 5°C or less within the next four hours. Monitor
temperatures with a probe thermometer. A quick
•
It is easy to contaminate kebab ingredients such
as hommus, tabouli and cheese. Only use such
ingredients if they are properly refrigerated (at or
below 5°C), packaged and labelled with date marks.
way to bring the temperature down is to put the
meat in the freezer. Before serving the meat, reheat
it on a grill until it is above 60°C.
•
If you thaw frozen kebab meat before cooking, thaw
it under refrigeration.
•
•
•
•
Prevent contamination of food
Keep fresh minced meat for making kebabs under
refrigeration until ready for use. Refrigerate freshly
made kebab meat while it is setting.
Keep raw and cooked food separate.
Remember to wash your hands thoroughly in hot
Store potentially hazardous food, including dairybased
sauces, at or below 5°C. Check with a
thermometer.
soapy water and dry them before preparing food
and after touching raw meat, especially chicken, and
•
other raw foods.
•
The bacteria that cause food poisoning grow
Thoroughly clean all utensils, equipment, surfaces
and tea towels after preparing raw food and before
contact with other food.
between 5°C and 60°C — the temperature danger
zone. Potentially hazardous foods that have been
in the temperature danger zone for more than four
hours must be thrown out. Keep cold food in the
•
Store raw meat, chicken and seafood at the bottom
of the fridge so it can’t drip onto other foods.
•
Keep pets and animals out of the kitchen.
•
•
fridge until you are ready to cook or serve it, and
serve hot food steaming hot.
NSW Food Authority Annual Report 2007-
The NSW Food Authority is the government
organisation that helps ensure NSW food is safe and
correctly labelled.
Do not overload refrigerators as this reduces cooling It works with consumers, industry and other
efficiency.
government organisations to minimise food poisoning
Cook thoroughly
by providing information about the safe production,
storage, transport, promotion and preparation of food.
• Start cooking the kebab immediately after removing
it from cold storage.
• Ensure meat sliced from the kebab is properly • visit the NSW Food Authority’s website at
cooked. Once cooked, keep above 60°C until served. www.foodauthority.nsw.gov.au/industry
Use a thermometer to check temperatures.
• Refer to science factsheet Listeria monocytogenes
• Best practice is to use a second cook step by heating • phone the helpline on 1300 552 406
the cooked, sliced meat on a hot plate or grill just
before serving.
Note
• At the end of the day, it is best practice to throw
out any uncooked or partially cooked meat left over
at the core of the kebab block. Any leftover kebab
meat that has been fully cooked may be used the
Do not handle food if you have symptoms of a
foodborne illness (see related factsheet Health and
hygiene requirements of food handlers)
About the NSW Food Authority
More information
Left to right:
Annual Report
Industry factsheet
Profile brochure
Tel: 1300 552 406 Email: contact@foodauthority.nsw.gov.au
This information is a general summary and cannot cover
all situations. Food businesses are required to comply
Fax: 02 9647 0026 Internet: www.foodauthority.nsw.gov.au
with all of the provisions of the Food Standards Code
and the Food Act 2003 (NSW).
NSW/FA/FI019/0904
13

OUR ACHIEVEMENTS
Celebrating five years of food safety
Since our inception, the NSW Food Authority has gone
from strength to strength, marked by achievements
including the launch of our popular ‘name and shame’
web portal for consumers.
2004-05
• NSW Food Authority established
• Initiated training programs in legislation, foodborne
illness investigation, auditing and policies and procedures
• Established centralised customer management system to
manage the Helpline and food safety information system
2005-06
• Food Safety Scheme regulation consolidated across all
key food industries
• BYTE (IT) system developed to effectively capture
information on foodborne illness complaints
• Managed the recall and removal of Mars and Snickers
bars following an extortion threat (one of the biggest
food recalls in Australia’s history)
2007-08
• Legislation passed and council participation secured in
the Food Regulation Partnership
• Australia’s first national Egg Safety Summit held
• ‘Name and shame’ legislation passed and web portal finalised
• Strategic business plans established for the dairy,
meat, poultry & egg, and seafood sectors
2008-09
• 2.9 million hits recorded for ‘name and shame’ web portal
• Vulnerable Persons Food Safety Scheme commenced
• Food handler training program conducted
• NSW celebrates 100 years of food regulation and the
NSW Food Authority celebrates its fifth year
2006-07
• NSW Shellfish Program (administered by the Authority)
passes Australian Quarantine and Inspection Service’s
export quality inspection
• Investigation conducted into misleading labeling in the
egg industry
• Foodborne Illness Investigation (FBI) Unit responds to
almost 1000 cases of food poisoning
• Managed the food safety risks of dioxins in seafood
from Sydney Harbour
Website
Video content
14

Victoria.
proposed.
Meat
seafood
P4-6
stakeholders.
p8 New payment
options
dairy
p8 Evaluation
surveys
Seafood substitution in restaurants and
takeaways
foodwise
A NSW FOOD AUTHORITY NEWSLETTER FOR NSW FOOD INDUSTRIES
P3
Seafood substitution is when one species of fish, crustacean or shellfish is sold as another species.
Food businesses must ensure the food they sell is safe and properly labelled. Describing food incorrectly
is an offence under the Food Act 2003 (NSW).
food handler training pilot
Types of seafood substitution
P7
voluMe 15 | winter 2009 | issn 1833-2013
Following Minister Macdonald’s
The NSW Food Authority has found that the most
announcement of obligatory food handler
training in food service businesses
Poultry and eggs
common types of seafood products being substituted in
restaurants and takeaways include:
(reported last issue) the Authority
P7
•
Vannamei prawns or Tiger prawns advertised as
conducted a ‘Safe Food Handling Training
Pilot’ on 18 and 19 June, in conjunction
vulnerable Persons
‘King prawns’
•
•
and Plant Products
P8
with Auburn council and key stakeholders.
imported scallops advertised as ‘Tasmanian scallops’
Substitution is misleading conduct relating to the sale of
food. The Act specifies a person must not:
The initiative requires hospitality
Basa fillets advertised as ‘Dory’, ‘Perch’ and ‘Jewfish’
businesses such as restaurants, cafés,
takeaways, caterers, bakeries, clubs,
fillets
•
•
hotels and certain retail activities to
Tilapia fillets advertised as ‘Bream fillets’
mislead or deceive through the advertising,
Fish and other seafood products, such as scallops and
prawns, should be advertised and described by their
packaging or labelling of food intended for sale or
the sale of food,
nominate a designated ‘food safety
supervisor’ (FSS) who has received
correct species or marketing name. For example, the
word ‘King’ does not refer to the size of the prawn in
•
falsely describe the food through the advertising,
accredited training in safe food handling.
packaging or labelling, and
The Registered Training Organisation
‘King prawns’ but is the name of the species. ‘Tiger
prawn’, ‘School prawn’ and ‘Vannamei prawn’ are all
•
sell food that has been falsely described in its
Restaurant & Catering NSW/ACT delivered
the training course, which was based on
packaging or labelling nor sell food if it is not what
the purchaser has requested.
nationally recognised units of competency
that underpin the food safety supervisor
Seafood substituition and misleading conduct can result
in penalty notices of up to $1320. Repeat or serious
different species of prawns. Similarly, a ‘Tasmanian
scallop’ is a species of scallop, which is different to
imported scallop varieties from China and Japan.
training requirements in Queensland and
Rick Eades (Trainer, Restaurant & Catering Association NSW/ACT) (at left) and Peter Sutherland (at right)
What names to use for seafood
offences can result in court imposed fines of up to
$55,000 for individuals and $275,000 for corporations.
present pilot participation certificate to course participant Greg Madigan (Subway Operations Manager)
Use the Australian Standard Fish Name List. This
list, which includes names for fish, crustaceans and
The pilot provided information on the
What businesses can do to help
effectiveness and relevance of the training
shellfish, was developed in consultation with industry
and government and is maintained by Seafood Services
Australia. You can obtain a copy of the list by:
•
Keep paperwork that states clearly the species of
The 22 participants came from clubs,
fish bought and sold.
hotels, restaurants, cafés, takeaway shops
and bakeries. They reported finding the
•
•
Routinely check promotional material to ensure
the advertised type and species of seafood is the
same species as the one being sold to customers.
downloading it from Seafood Services Australia
(www.seafood.net.au/fishnames), or
training course to be very informative and
relevant to their businesses.
•
phoning 1300 130 321.
NSW Premier, Nathan Rees, announced
featured articles
p3 Emergency
Network
nsw food authority part of new department of industry & investment
on 15 June the formation of thirteen
new agencies designed to deliver more
integrated services, ensure a greater
client focus and cut government red tape.
The Authority will be part of the new
Department of Industry & Investment,
headed up by Dr Richard Sheldrake. It
is being developed over the next few
months, opening up exciting opportunities
for collaboration.
Director-General of the NSW Food
Authority, Alan Coutts, welcomed the
change, saying, ‘This move should help
p4 ICMSS report p5 Sydney wins 9th
ICMSS
us to provide more focussed, efficient
delivery of services to our stakeholders.’
For front line activity it will be business
as usual. The Authority will keep its
independence, its statutory role and
NSW Retail Meat
Food Safety Program
Addressing seafood substitution
The NSW Food Authority is responsible for enforcing the
Australia New Zealand Food Standards Code (the Code)
and Food Act 2003 (NSW).
Under Standard 3.2.2, Clause 5 (2), of the Code, a food
business, when requested by an Authorised Officer,
must provide:
• the name and address of the vendor, manufacturer,
packer or importer, and
• the prescribed name or designation of the food.
Under Food Act 2003 (the Act), misleading conduct
relating to the sale of food is also an offence.
Tel: 1300 552 406 Email: contact@foodauthority.nsw.gov.au
Fax: 02 9647 0026 Internet: www.foodauthority.nsw.gov.au
Promotional materials include menus, menu
boards, store signage, advertisements or pamphlets
advertising specific products, meals or dishes.
About the NSW Food Authority
The NSW Food Authority is the government
organisation that helps ensure NSW food is safe and
correctly labelled.
It works with consumers, industry and other
government organisations to minimise food poisoning
by providing information about regulating the safe
production, storage, transport, promotion and
preparation of food.
More information
• visit www.foodauthority.nsw.gov.au/industry
• phone the helpline on 1300 552 406
Note
Left to right:
Foodwise newsletter
Food Safety Program
Industry factsheet
Local food business participants at the pilot with Peter Sutherland (5th from L) and Angie Antzoulatos (2nd
from L) from the Authority, Ryan Moore (2nd from R) and Bruce Young (3rd from R) from Auburn Council
will continue to support licensees and
This information is a general summary and cannot cover
all situations. Food businesses are required to comply
with all of the provisions of the Food Standards Code
and the Food Act 2003 (NSW).
NSW/FA/FI024/0806
NSW/FA/FI014/0904
15

LOOKING AHEAD
Since our inception, effective planning has been at the
heart of everything we do. It’s what allows us to conduct
our business efficiently and help improve food safety
standards across the State.
To help meet our targets, those of the newly formed
department of Industry & Investment NSW, and the New
South Wales Government, we prepared a new Corporate
Plan this year (2009-12), which outlines our key result
areas and the strategies we will employ to deliver this plan.
Over the next three years our aim is to:
• Reduce foodborne illness in NSW
• Provide consumers with improved, and better access
to, information on food choice and food safety
• Have all industries in NSW under risk-based surveillance
• Show an improvement in industry compliance
and performance
• Increase the food safety knowledge of food handlers
by implementing a mandatory training initiative
• Continue our commitment to developing national
standards and their consistent application
• Sustain our use of sound science and evidence for
decision-making
• Use technology to maintain the quality of our services
to staff and stakeholders.
Meeting the challenges
There are a lot of challenges ahead of us, but we are
certainly up to the task – thanks to the dedication of our
highly skilled team which includes scientists, food safety
officers, communication and regulatory experts, and our
industry, consumer and government partners.
16

Our goal is simple but ambitious:
Safer food, clearer choices.
17

6 Avenue of the Americas, Newington NSW 2127
PO Box 6682, Silverwater NSW 1811
Tel: 02 9741 4777 Fax: 02 9741 4888
www.foodauthority.nsw.gov.au
Consumer and Industry Helpline
Tel: 1300 552 406 Fax: 02 9647 0026
Email: contact@foodauthority.nsw.gov.au
Office hours 8:30am to 5:0 Monday to Friday