FEATURED IN THIS ISSUE: - NZIFST - The New Zealand Institute of ...

FOOD SAFETYHACCPQualifiedCleaningFrom$166per week*DIAL A DEMO0800 527 2437Kärcher Scrubber Drier• Industry first HACCP qualified• Optimal hygiene with HACCP• 60 Litre tanksB 60 W• Interchangable scrub deckLease & HP options available*Finance company normal leading credit criteria applies to all applications andavailable to approved clients. Prior to proceeding further, a full application isrequired. This is not an offer to contract. Pricing is based on a 36 month perioddepending on plan and indicative, and subject to change. E&OEfacturing trials, commercial negotiations, technical and regulatory work for many productsincluding milk powders, infant formula and innovative consumer products. It was a long wayfrom milking cows during the university summer. During this time at NZDB she did her Mastersin Nutritional Science from Massey on a part time basis.She joined NZFSA at its very start, in 2002. Now, doing pretty much the same type of work atMAF, she works in the Standards group with essentially the same people as worked for NZFSA.Ann has what is called a ‘technical’ position and is responsible for various regulatory programmessuch as the NZ/EU Dairy Quota and she manages export standards as well.She led the international CODEX group that reviewed test methods for vitamins, minerals andproteins in the infant formula standard. This work gets tricky and political when different countrieshave their own set of standards. For example, the US and the European Union have differentmethods. Indeed the FAO Protein meeting in Auckland in March debated this very point.Ann is also involved with the International Dairy Federation (IDF) and has travelled to theirvarious meetings and technical meetings on regulations on labelling, standards of identity, foodadditives, nutrition and health, and export standards. She has been involved with Codex meetingsand working groups developing milk products standards. In her own time she gained acertificate in International Food Law and Regulations from Michigan State University.She was seconded to FSANZ for 14 months as a senior nutritionist and worked on specialpurpose foods such as sports foods and infant formulae. She kindly reminded me that FSANZis the organisation that makes the New Zealand food composition and labelling laws for bothAustralia and New Zealand while MAF is the agency that implements them in New Zealand.And how about the Ann Hayman outside of office hours? “Well, I am a member and pastpresident of a local Toastmasters club; I enjoy listening and speaking, and it has helped in myjob too. Then, I am an outdoors person and enjoy off-road mountain biking in the Hutt Valley,skiing and tramping. Next year we are going to Japan at cherry blossom time to visit our sonwho is teaching in northern Japan.”Judy Barker, Manager Food StandardsAfter University Judy went to the United Kingdom and did temp work and travelling. Then shesaw a job at the Ministry of Health that ‘required some travel’. She applied and got it. Judy wasinvolved with food standards right from the start. She was on a joint NZ/Australian committeethat compared food standards on an informal basis. This was a precursor of the current andlegally empowered FSANZ. In 1991 she moved, not far, to MAF and specialised in seafood,talking care of processing standards and access to markets. Now her responsibilities are muchwider. She has a staff of 17 and takes care of standards on farms, fishing boats and in processingfactories and retail premises; in short, pretty much the whole food chain.Jane Oliver, Advisor, Food Assurance ProgrammeJane is very new to MAF, she joined just four months ago. Previously she had a process improvementrole at Nestlé in Auckland. She said she came to MAF to broaden her knowledgeof food science and food safety but also her partner was working in Wellington so it was agood move. She passed Food Science with Honours at the University of Otago (David Everettremembers her as being a very good student) and she also did a B Com (Accounting). She wasa recipient of the Heinz Watties scholarship and worked summers for them in Hastings. Shealso completed work experience with Fonterra and Cadburys during her University studies.She believes this summer work experience is what helped her secure her fantastic graduatejob at Nestlé.Her MAF Food Assurance Programmes team looks at chemical and microbiological residuesin both imported and domestic food. “For example?” I asked. “We do risk based survey’s onimported food, we are focusing on hot spots”. This includes testing for radionuclide contaminationin Japanese food after their earthquake and tsunami.“And how is the new job going”?“Oh, its really good and a big change from industry.”“How so”?“It’s like this. When you are studying at Uni, you are one step back from industry. You canget a kind of perspective. Industry is full on, there is drama and it is about perhaps just oneproduct. Here at MAF, it is one step back again, you can see the whole industry, you can getthe big picture.”Big picture …. I can imagine a young Carol Barnao saying the same thing. Hopefully none ofJane’s work mates would put sheep’s eyeballs into her lunch box!She is sporty too, plays netball and is currently training for her first triathlon, which will be at MtMaunganui. She is also a Futureintech ambassador. “I enjoy the careers evenings and talking to6th and 7th formers about all the different career options in the food industry.”Dave Pooch, FNZIFST6www.karcher.co.nzFood New Zealand