NSW Food Authority 5th Anniversary Review

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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
Page 1 and 2: NSW Food Authority 5th Anniversary
Page 3 and 4: Our Minister The NSW Food Authority
Page 5 and 6: THE NSW FOOD REGULATION FRAMEWORK F
Page 7 and 8: Remember Be prepared NSW Health, Fo
Page 9 and 10: Check eggs Food allergy and intoler
Page 11 and 12: outside, or © NSW Food Authority N
Page 13: Peace of mind NSW Food Authority An
Page 17: Our goal is simple but ambitious: S

NSW Food Authority 5th Anniversary Review

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