NSW Food Authority 5th Anniversary Review

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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
Page 1 and 2: NSW Food Authority 5th Anniversary
Page 3 and 4: Our Minister The NSW Food Authority
Page 5: THE NSW FOOD REGULATION FRAMEWORK F
Page 9 and 10: Check eggs Food allergy and intoler
Page 11 and 12: outside, or © NSW Food Authority N
Page 13 and 14: Peace of mind NSW Food Authority An
Page 15 and 16: Victoria. proposed. Meat seafood P4
Page 17: Our goal is simple but ambitious: S

NSW Food Authority 5th Anniversary Review

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