NSW Food Authority 5th Anniversary Review

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.
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