Annual report 2010-11 - NSW Food Authority - NSW Government

ContentsNSW Food AuthorityOur Minister 2Letter of submission 3Our CEO 4Year in review 2010-11 6About us 8Executive summary 141 Keeping food safe 172 Educating and informing 343 Leading and improving 50Planning and priorities 60People and systems 65Statutory reporting 72Glossary 87Financial information 2010-11 881 NSW Food Authority 89Subsidiary Entities of the NSW Food Authority2 Office of the NSW Food Authority 1353 Milk Marketing (NSW) Pty Limited 1594 Pacific Industry Services Corporation Pty Limited 180Annual Report 2010-11 ISSN 1448-5168 © NSW Food Authority 2011.All rights reserved. Except as provided in the Copyright Act 1968 (Commonwealth), no use of this work, which is within the exclusive right of thecopyright owner, may be made. Copies of this report can be downloaded from the NSW Food Authority website: www.foodauthority.nsw.gov.au.NSW Food Authority Annual Report 2010-11 1

Our MinisterThe NSW Government is committedto ensuring that those visiting andliving in this State are afforded thehighest levels of food safety andservice.As the Minister for Primary Industries, I am proud tosay that the NSW Food Authority plays a vital role inmaintaining food safety in our State.The Authority works closely with local councils, industryand the community to minimise foodborne illness andplays an important role in contributing to national foodsafety and standards.It consistently achieves in the areas of science andresearch, public education, compliance, enforcement andsurveillance work and the NSW Government is keen tosee these services continue and grow.The Food Authority has celebrated some significantmilestones recently, including:• The piloting of the ‘Scores on Doors’ program(see page 36) – this voluntary program allowsretail food outlets to promote their food inspectioncompliance by way of stars that are placed on theirdoor.• The introduction of Fast Choices (see page 57)– an initiative passed by the NSW Parliament whichrequires some fast food chains in NSW to display theenergy content of their food at the point of sale.• The launch of the Food Safety SupervisorScheme (see page 47) – this initiative requirescertain food businesses in NSW to appoint their ownsupervisor to oversee food safety.• The refinement of the Food PremisesAssessment Report (see page 27) – this‘standardised’ inspection checklist aims to improve theconsistency of food business inspections by councilsacross the State.The NSW Government is committed to supporting theongoing work of the Authority and its partners in localgovernment and industry.Through the strength of these partnerships, foodbusinesses are encouraged and supported to do the rightthing and consumers are assisted to make informed andhealthier choices.By working together, consumers both in and visiting NSWcan continue to expect better food safety and world-classdining experiences in this State.I invite you to learn more about the NSW Food Authorityand its achievements in the 2010-11 Annual Report.The Hon Katrina Hodgkinson MPMinister for Primary IndustriesMinister for Small Business2

The challenges aheadWhile the Authority has achieved a lot since wewere established in 2004, there is always room forimprovement.We face new challenges every day – some of theserequiring us to re-evaluate our strategies, othersdemanding more a vigorous approach to enforcement.A major focus for us in the year ahead will be workingwith industry to successfully implement ‘Fast Choices’ andhelp consumers understand the new kilojoule labels.New structureIn April 2011, the NSW Food Authority became anagency of the newly formed Department of Tradeand Investment, Regional Infrastructure and ServicesNSW (NSW Trade & Investment) – established by thenew State Government. Prior to that we were part ofIndustry & Investment NSW.To support this, we will be launching an ‘Australian first’consumer education campaign which aims to help peopleunderstand energy (kilojoules) in a fast food context. Aswe progress, we will also be evaluating the initiative tomake sure we are hitting the mark.The successful implementation of the Food SafetySupervisor program and ‘Scores on Doors’ will also havea big impact on food safety in the hospitality sector. Thechallenge will be to keep driving the uptake of theseprograms by local councils and food businesses.Addressing these challenges will not only involve amajor commitment from the Authority, but also from ourpartners in local government, industry and the community.We will only achieve this by working together and byremaining proactive, supportive and vigilant in all aspectsof food safety.Taking a collaborative approach allows us to poolresources and knowledge and assists us in fulfilling ourfood safety responsibilities.Alan CouttsChief Executive OfficerNSW Food Authority Annual Report 2010-11 5

Year in review 2010-11Communication• ‘Scores on Doors’ food safetyrating program piloted• Big Food Stand attracts tensof thousands at Royal EasterShow• New look website launch andTwitter trialFood Safety Schemes• Collected ‘first audit’benchmark evaluation data onthe Vulnerable Persons sector• Egg Food Safety Schemeimplemented and benchmarkevaluation of the egg industrycommenced• Food Regulation 2004repealed and replaced byFood Regulation 2010 afteran extensive review of FoodSafety SchemesIssues Management• Salmonella pathogen in bakeryfoods successfully confirmedduring a number of significantfoodborne illness outbreaks• Enforcement action taken inresponse to the detection ofundeclared therapeutic goodscontaining sibutramine• Investigated the sale of a highlytoxic slimming seed (latin seed)containing cardiac glycosides,resulting in the product beingwithdrawn from marketFood RegulationPartnership (FRP)• Second full year report cardpublished for FRP• Food Premises AssessmentReport (inspection checklist)refined following six monthpilot• Inaugural Food SurveillanceChampion Awards heldLabelling• Enforcement actiontaken against businessesguilty of false or missing‘country of origin’ labelling• Monitored compliancewith the new ‘truth inlabelling’ rules for themeat industry• Worked closely withindustry to monitor theaccuracy of labelling onweight loss food products6

“We take a systematic approach tofood safety – regulating to keep foodsafe, enforcing food safety laws andempowering others to help us reducefoodborne illness.Audits & Inspections• Egg industry inspections andaudits begin• New audit performanceprogram launched for meatindustry• Pilot compliance inspectionprogram conducted to identifynon-licensed manufacturersand wholesalersLeadership• Led the development of the‘Fast Choices’ initiative, helpingconsumers make more informedand healthier food choices• Commenced the new FoodSafety Supervisor program• Reached agreement withAQIS to remove duplication ofregulatory activities for NSWbusinesses that exportCollaboration• Worked with localgovernment leaders throughthe Food Regulation Forum toimprove consultation with thefoodservice industry• Collaborated with state,national and internationalagencies to refine emergencyresponse plans and protocols• Worked with state andnational agencies to developa national approach to pointof sale labelling in ‘standard’food outlets (following theintroduction of ‘Fast Choices’in NSW)Shellfish Program• 24/7 food safety monitoringconducted in all harvest areas• Reviews conducted on 73operational harvest areas• Played a key role in the interagencyresponse to a large oilspill into the Hunter RiverSurveys• Surveys conducted on rawegg dressing, gluten-freeproducts, infant formulaand the nutritionalcomponents of packagedfoods and fast food• Commenced work ona national survey intoSalmonella in nut and nutproductsNSW Food Authority Annual Report 2010-11 7

About usThe NSW Food Authority is agovernment agency that worksto ensure food sold in the State issafe and correctly labelled and thatconsumers are able to make informedchoices about the food they eat.We were established on 5 April 2004 through the mergerof SafeFood NSW with the food regulatory staff andresources of NSW Health.Responsible to the Minister for Primary Industries, theAuthority provides a single point of contact on foodsafety for industry, local government and consumers.We are Australia’s first through-chain food regulatoryagency, regulating and monitoring food safety acrossNew South Wales – from primary production through topoint-of-sale.The Authority provides the regulatory framework for thefood industry in New South Wales by administering andenforcing state and national food legislation.This includes the national Food Standards Code and theNSW Food Act 2003, as well as a range of food safetyschemes in the Food Regulation 2010, which regulatekey industry sectors of the food industry.The Authority sits within the Primary Industriesministerial portfolio and is one of the agencies thatmakes up the Department of Trade and Investment,Regional Infrastructure and Services NSW (NSW Trade& Investment) – a new department established by theNew South Wales Government in April 2011. Prior tothat we were part of Industry & Investment NSW.Our contribution to food safety extends beyondour borders in New South Wales, with many of ouractivities having an impact nationally and sometimesinternationally.This includes:• Contributing to the development and implementationof trans-Tasman food policies.• Being actively involved in applications and proposals toamend the Food Standards Code.• Establishing food safety schemes for higher-risk foodsand businesses through a process of risk analysis,educating consumers by providing information ongood food handling practices and assistance inunderstanding food labels.• Leading the way on national policy initiatives suchas the disclosure of nutrition information in fastfood outlets.8

“We are Australia’s firstthrough-chain food regulatoryagency, regulating and monitoringfood safety across New South Wales.Our contribution to food safetyFarming Processing Storage Distribution Retail Consumption• Licensing andauditing ofhigher-riskactivities• Evaluation offood safetyschemes• Developing andimplementingfood safetyschemes (suchas the shellfishprogram)• Developing andimplementingfood safetyschemes (suchas the meat,seafood, dairyand plantproductsschemes)• Evaluation offood safetyschemes• Inspections• Research• Scientificanalysis• Administertrade-level foodrecalls• Temperaturemonitoring for allfoods• Sampling andanalysing• Inspectionof storagebusinesses• Licensing andinspectingvehicles whichtransport higherriskfoods• Inspection ofdistributionbusinesses• Monitoringlabels• Promote safefood service atretail outlets*• Inspections*• Penalising noncompliance• Penaltynotices andprosecutions• Administerconsumer-levelfood recalls• Science surveysand analysis* with localgovernment• Informingconsumerson safe foodhandling• Providinginformationon how tointerpret labels• ‘Name andshame’ andprosecutionpublication• Receivingand acting oncomplaints andreports of foodpoisoning, poorlabelling andhygieneWorking with the food industry to improve food safety awarenessInvestigating complaintsUsing science and evidence to inform decisionsOur food safety partnersThe Authority works closely with other governmentagencies and local councils to monitor food safetycompliance, manage foodborne illness outbreaks andparticipate in safe food handling promotions.In addition to working with our colleagues in NSWTrade & Investment, we also partner with NSW Health,Australian Quarantine & Inspection Service (AQIS),Food Standards Australia New Zealand (FSANZ), theNSW Office of Environment and Heritage (formerly theNSW Department of Environment and Climate Change),the NSW Office of Fair Trading and 152 councils acrossthe State.The NSW Food Regulation FrameworkThe Authority’s role in the NSW Food RegulationFramework is to ensure the safety and integrity of thefood supply in the State by monitoring food industrycompliance with the law. Through the Food RegulationPartnership (FRP) – which began operating in 2007– the Authority and local councils now work moreclosely together to enforce the Food Act 2003 and therequirements of the Food Regulation 2010.Under the FRP, each council has a more defined role as afood safety enforcement agency. This includes conductingregular inspections and responding to food relatedemergencies. The FRP helps to improve the Authority’sfood safety capabilities, ensuring that available resourcesare focussed directly on food safety outcomes.NSW Food Authority Annual Report 2010-11 9

The Authority has four branches:1. Compliance, Investigation and Enforcement2. Science and Policy3. Consumer Programs and Communications4. Business ServicesThe role of the Compliance, Investigation andEnforcement Branch is to implement measuresto ensure compliance with food safety regulations,investigate outbreaks and alleged breaches and enforcefood safety regulations. The Branch also ensuresa consultative relationship with industry and localgovernment and encourages an active, open dialogue onfood regulation and compliance with these sectors.The Science and Policy Branch is accountable forthe research and development of scientifically soundpolicies, legislation and programs to ensure the effectiveregulation of food industries in accordance withAustralian and international best practice. The Branch isalso responsible for the Authority’s corporate planningprocesses and its Shellfish Program.The Consumer Programs and CommunicationsBranch is primarily responsible for the public interfaceof the Authority, including targeted consumer programs,public affairs, industry communications, the Consumer &Industry Helpline, online and social media.The Business Services Branch includes all finance,licensing and corporate resource functions.The The NSW NSW Food Food Regulation Regulation Framework FrameworkFood RegulationFrameworkPrioritiesInformedconsumersSafe &suitablefoodContribute tonational foodpolicies & standardsDevelop & enactNSW food legislation,including regulationsDevelop manuals &guidelines to assistfood businessesNSW FoodAuthority &localgovernmentimplementframeworkConsumersFoodBusinessesInform& educateAdvise, interpret& educateAuditInspectEnforceAdvi&CONSULTATION10

Operating structureNSW Ministerfor Primary IndustriesHon. Katrina Hodgkinson MPDirector-GeneralDepartment of Primary IndustriesDr Richard SheldrakeIndustryConsultativeCommitteesChief ExecutiveOfficerAlan CouttsCompliance,Investigation &EnforcementScience & PolicyConsumerPrograms &CommunicationsBusiness ServicesFood Regulation Partnership with Local GovernmentKey Result Areas and OutcomesThe operations of the NSW Food Authority areunderpinned by five Key Result Areas linked closelyto our Corporate Plan.Corporate Plan KRAs1. Safer food, clearer choicesThese form the basis of our approach to everythingwe do.2. Safe food produced& sold in NSW3. Well informed industry& consumersTo fulfill our food safety role, we focuson the following Key Result Areas:1. Safer food, clearer choices2. Safe food produced and sold in NSW4. Effective service delivery5. Governance and organisational support3. Well informed industry and consumers4. Effective service delivery5. Governance and organisational supportThe clearly defined outcomes within each area willfocus efforts to achieve results.The diagram opposite illustrates the interrelationshipsbetween the five Key Result Areas (KRAs).NSW Food Authority Annual Report 2010-11 11

“The Authority provides theregulatory framework for the foodindustry in New South Wales.Our Management TeamAlan CouttsChief Executive OfficerBachelor of Commerce(Majoring in Economics)& Graduate Diploma ofEducation, Universityof NSWMr Coutts has been the Chief Executive Officer ofthe NSW Food Authority since November 2008. Thisfollows a long and distinguished career in the publicservice, where he has held numerous senior rolesincluding Deputy Secretary of the NSW Ministry for theArts, Deputy Director-General of the NSW Departmentof Primary Industries, Director-General of the NSWDepartment of Transport and Director-General of theNSW Department of Mineral Resources. Mr Coutts isresponsible for the overall strategic direction and visionof the Authority. Reporting directly to the Ministerfor Primary Industries on all agency activities, heleads a diverse organisation through his executivemanagement team. Mr Coutts’ extensive public serviceexperience has also seen him appointed to serve on anumber of boards and committees.Peter DayExecutive Director Compliance,Investigation and EnforcementAssoc. Dip. Food Technology,Assoc. Dip. Applied Science(SMI), Grad. Cert. PublicSector Mgt.Mr Day is responsible for the enforcement of the NSWFood Act 2003, Food Standards Code and the FoodRegulation 2010, including labelling and advertisingcompliance, inspections, auditing and investigatingconsumer and food industry complaints. Mr Dayhas been a regulator with various food agencies formore than 20 years. He has contributed extensivelyto national policies on food safety, enforcement andauditing through the ISC system for the consistentimplementation of National Food Standards Policy.Craig SahlinDeputy Chief ExecutiveOfficer and ExecutiveDirector Science and PolicyBachelor of Arts(Honours), LLBMr Sahlin is responsible for advising on strategicdirection and corporate planning, undertaking riskassessment, policy and program development, andcoordinating changes to legislation. Before joiningthe public sector in 1990, Mr Sahlin worked as alawyer in the private and community sectors. AsDeputy CEO, Mr Sahlin supports the CEO in the dayto-daymanagement of the Authority and relievesduring absences and periods of leave.Samara KitchenerDirector Consumer Programsand CommunicationsBachelor of Science FoodScience and Technology(Honours), MBAMs Kitchener is responsible for the Authority’s publicaffairs, consumer programs, industry communications,helpline, online and social media functions. She wasawarded a Public Relations Institute Golden Target Awardfor the Authority’s Mercury in Fish campaign, and hasworked as an advisor to WHO to help develop guidelineson risk communication as a tool for managing mercuryin fish. Ms Kitchener has also facilitated workshops inChina and the Philippines on risk communication and foodissues. She began her career as a field officer with theNSW Dairy Corporation.12

Sian MalynFinancial Controller and DirectorBusiness ServicesBachelor of Business(Accounting), CPAPeter SutherlandDirector Industry LiaisonBachelor of Science(Honours) Microbiology/ImmunologyMs Malyn is responsible for the Authority’s Finance,Licensing, Systems Development, IT, Asset Managementand Procurement functions.This includes managingthe Authority’s financial planning, non-outsourcedoperational and reporting activities, including those of itscontrolled entities, the Office of the NSW Food Authorityand subsidiary companies. Her area is also responsiblefor issuing licences to more than 14,500 facilities in NewSouth Wales, and providing information managementcapabilities with the Authority and for its stakeholders.Mr Sutherland is responsible for the ongoingengagement of the Authority’s key stakeholderswithin the food industry and government. His primaryarea of responsibility is managing food regulation inlocal government, where he assists councils to moreconsistently and transparently undertake their inspectionwork. Mr Sutherland, a food microbiologist with almost30 years experience, has written for text books on foodsafety and pathogens and presented scientific papersboth nationally and internationally.Dr Lisa SzaboChief ScientistBachelor of Science (Honours)& Doctor of Philosophy(Microbiology)Samantha TorresDirector Policy and ProgramsBachelor of Law(Macquarie University)Dr Szabo provides leadership on the scientific aspects ofour business and keeps the team updated with nationaland international developments in food safety. She isresponsible for the Authority’s research, survey, shellfishand technical advice areas. Dr Szabo has publishedarticles in peer reviewed international scientific journals,written book chapters, guest lectured at universities andsupervised students during their doctoral studies. DrSzabo was a research scientist with the CSIRO beforeshe joined the Authority in 2006.Ms Torres leads the Policy and Programs Unit, which isresponsible for advising on strategic direction, developingand evaluating policies and programs, and coordinatingchanges to legislation, including the food safetyscheme regulations. The Unit is also responsible forministerial liaison and support, and corporate planningand reporting and input into national policy work. MsTorres worked as a project manager and compliancespecialist in the private sector before she joined theCommonwealth public service. She was responsiblefor the development of investigation frameworksand standards, operational policy and strategy inCommonwealth regulatory agencies before joining theAuthority in 2009.NSW Food Authority Annual Report 2010-11 13

Working together to make foodsafer now, and for the futureWorking collaboratively withour partners in industry, localgovernment and the community hasbeen a core focus of the NSW FoodAuthority since we were establishedin 2004.It helps us deliver on our commitment to provide saferfood and clearer choices.Maintaining close working relationships with our industrypartners allows us to take a consultative approach tofood regulation and constantly refine and update ourpolicies and processes.Working alongside our partners in local governmenthelps us to ensure that the systems in place to monitorcompliance are fair and consistent, and improve thecustomer experience.We also work closely with public health experts andconsumer advocates to ensure the Authority meetscommunity needs and expectations.As the only ‘through chain’ food agency in Australia, theAuthority maintains a presence at every stage of thefood supply chain – from the day the product is farmed,harvested or caught through the processing, storage anddistribution phases to retail sales and consumption.To achieve our goal of reducing foodborne illness, wemust continue to engage across all sectors of the foodsupply chain.The 2010-11 financial year saw extensive collaboration,which included:• Working with farmers to help manage risks on farms.• Assisting local government by working cooperativelywith them on programs aimed at providing consumerswith the information they need to make clearer choices(such as ‘Name and Shame’ and ‘Scores on Doors’).14

“We help to keep food safe by using an integrated‘through chain’ approach – working with our partnersin industry, business and local government to improvehow food is produced, delivered and prepared.• Educating food businesses on important food safetyissues – such as the correct way to use eggs indressings.• Influencing national and international food safetyprograms by sharing ideas and resources.The results of these collaborations included theintroduction of new food safety schemes, majorenhancements in the way food is labelled and a newtraining program that ensures food is handled safelyin retail foodservice and hospitality businesses.Key programs and activities this year included:‘Scores on Doors’‘Scores on Doors’ is a food safety assessment schemewhere participating food businesses are assessedagainst relevant legislation and awarded a ‘rating’.This helps to highlight to consumers the foodbusinesses that are doing the right thing. TheAuthority piloted the program this year with 20councils and 266 food businesses across New SouthWales. An evaluation report (released in March 2011)showed positive support for the scheme, with somechanges recommended. A revised scheme will betrialled statewide (on a voluntary basis) for twelvemonths from August 2011. See page 36.‘Fast Choices’The Authority led the development of the ‘FastChoices’ initiative – introduced through legislationpassed by the NSW Parliament in November 2010 forimplementation from February 2011. The new lawrequires ‘standard food outlets’ (such as fast food andsnack food chains) in New South Wales to displayenergy content information (kilojoules) at the point ofsale. Its intention is to help consumers make informedand healthier food choices. Food businesses have untilFebruary 2012 to comply. In developing the initiative,we worked closely with NSW Health, the food industry,the Heart Foundation, Choice, the Boden Institute andthe George Institute. See page 57.Food Safety Supervisor InitiativeThe Authority commenced the new Food SafetySupervisor (FSS) program this year, which has beenwelcomed by the hospitality sector. The programaims to address poor food handling practices bymandating FSS training. The new requirements meanthat certain food businesses in the NSW hospitalityand retail food service sector (eg restaurants, cafes,takeaways, clubs and pubs) must appoint at leastone trained ‘Food Safety Supervisor’ to ensure foodhandling on the premises is done safely. Under theprogram, businesses were given until 1 October 2011to appoint, train and notify the Authority of their FSSdetails. See page 47.Egg Industry Inspections and AuditsThe launch of a new Egg Food Safety Scheme thisyear saw inspections and audits begin for egg farmsand egg graders and processors. The inspectionswere undertaken by a dedicated audit team, speciallytrained for the role. The Authority worked closely withfarmers and the egg industry to ensure the smoothintroduction of the scheme. We used the initial roundof inspections to collect baseline data which will assistus in implementing the regulatory program into farms.See page 18.Requirements for Hospitals and Aged CareThis year the Authority reviewed the food safetyrequirements for the hospital and aged care foodservicesector. These requirements were initially introduced toprotect the sick and elderly who are more vulnerableto foodborne illness. However, the need to recognisethe balance between food safety and quality of life forlong term residents of these facilities was recognised.As a result of the Authority working closely with theindustry and NSW Health, a new assistance documentwas produced to offer clear guidance for facilities andprovide flexibility in menu design.To continue meeting our goals, the Authority focusseson three key areas:1. Keeping food safe2. Educating & informing3. Leading & improvingThese are some of the Key Result Areas (KRAs), whichform the backbone of our 2009-2012 Corporate Plan(see pages 60-63). They are also linked with ourkey performance indicators (KPIs), which measureoutcomes against targets. These KPIs will be featuredthroughout the report, highlighting our achievementsand the challenges we faced.NSW Food Authority Annual Report 2010-11 15

“Working together with farmersand the egg industry has helped toensure the smooth introduction ofthe Egg Food Safety Scheme. Picturedabove is NSW Food Authority SafetyOfficer, Brett Rankin (in cap), withegg grader, Michael Galea fromLlandilo Fresh Farm Eggs conductingan audit as part of the scheme.16

Keeping food safeTo The deliver NSW Food on our Authority promise takes of aproviding systematic ‘safer approach food to and food clearer safetychoices’, – regulating the to NSW keep Food food Authority safe,works enforcing proactively food safety with laws partners andempowering local government, others to other help NSWGovernment us reduce foodborne agencies illness. andindustry bodies.We take a systematic approach to food safety –regulating to keep food safe, enforcing food safetylaws and empowering others to help us reducefoodborne illness.To maintain food safety and protect the community,we enforce the requirements of the Food Act 2003to prevent misleading or unhealthy conduct inconnection with the safe sale of food.We use science to monitor industry compliance,regularly evaluate food regulations and respondquickly to incidents. This helps us achieve our goalof reducing foodborne illness in New South Wales,and it’s how we help to keep food safe.KRA ActivitiesTo help keep food safe we:1. Conduct risk based surveillanceof all food industry sectors2. Aim to improve complianceof the NSW food industry withfood regulations3. Benchmark and verify NSWfood industry performanceNSW Food Authority Annual Report 2010-11 17

“In 2010-11, 5,187 audits and6,606 inspections were conducted.1. Conducting risk based surveillanceWhen conducting audits and inspections of foodbusinesses across New South Wales, the Authorityprioritises ‘high risk’ businesses (eg those producingready-to-eat food and servicing Vulnerable Persons).We use the National Priority Risk Classification tool –developed under the auspices of the Food RegulationStanding Committee (FRSC) – to determine thefrequency of these audits and inspections.Businesses with a good track record are visited lessfrequently, while those performing badly or in higher riskcategories are visited more often.Food industry audits and inspectionsOne of the Authority’s most important roles is to auditbusinesses operating under an approved Food SafetyProgram (FSP) – to ensure that they comply with foodsafety requirements.Each food business must identify the risks involved whenhandling and producing food and implement appropriatesystems to manage the hazards (as required under theFood Regulation 2010).Our officers regularly check the overall effectiveness offood safety schemes in the meat, dairy, seafood, plantproducts and Vulnerable Persons sectors.The Authority also conducts inspections of lower riskcategory food businesses such as food transport vehiclesand fishing vessels.During 2010-11, this resulted in 5,187 audits (including 481follow-up audits) and 3,487 inspections of licensed facilitiesbeing conducted. See Compliance table on page 26.The target number of audits for 2010-11 was down from5,632 (in 2009-10) to 4,848 due to the revised auditfrequency requirements of Food Regulation 2010, whichrecognised good performing businesses by reducing theiraudit frequency.The inspection numbers (for licensed and non-licensedpremises) increased from 4,819 in 2009-10 to 6,606 thisyear as a result of the reallocation of resources fromauditing to verification inspection programs for licenseesand manufacturers. This was possible due to improvedcompliance in the Vulnerable Persons sector.Egg industry inspections and audits beginInspections of egg farms, including audits of egggraders and processors, began this year following thecommencement of the Egg Food Safety Scheme.These inspections were undertaken by a dedicated eggaudit team, specially trained for the role.The Authority has used the initial round of inspections tocollect baseline data and environmental samples whichwill assist us in implementing the regulatory programinto farms.As with any new food safety scheme, an increased rateof compliance issues is expected, but this should improveas the program evolves.New audit performance program launched formeat industryTo address unacceptable audit results in the red meatprocessing and retail sectors, a new performance basedaudit program was introduced in March 2011.It is designed to improve compliance amongst meatbusinesses that receive an unacceptable audit result.Percentage of auditable licensed businessesaudited within scheduleTarget Actual Variance90% 106.9% + 16.9%Audits conducted increased due to the reallocation of staff from theVulnerable Persons sector to other schemes, increased audits in themeat sector and a new egg scheme.Percentage of auditable businesses that passedscheduled auditsTarget Actual Variance90% 92% + 2%Compliance rates improved across a number of sectors (particularlyVulnerable Persons), leading to an increase in acceptable audits.18

Achievements• Conducting a successful pilot of ‘Scores on Doors’ andthe Food Premises Assessment Report in the retailfoodservice sector.• Implementing and evaluating the Egg Food SafetyScheme.• Successfully implementing the Third Party Audit Program.• Achieving a decrease in audit failure levels by 50 percent in the Vulnerable Persons sector.Challenges• Increasing the uptake of the Food Safety SupervisorsProgram.• Reducing non-compliance for food safety and hygienein the retail food sector.• Managing compliance issues associated with thewholesaler/manufacturer inspection program.• Developing and implementing a formal process for thefood-medicine interface.• Identifying and removing from the market foodproducts that contained undeclared and unapprovedtherapeutics.Where areas of systemic non-compliance, eitherindividually or across industry sectors is identified, theAuthority introduces additional requirements to improvecompliance.Meat retail and processing businesses receiving an auditfailure during the year were placed on the new program,which subjects the business to a number of consecutiveaudits. This helps promote sustained compliance, withenforcement action taken when required. If a businesscontinues to receive unacceptable audits within thisprogram, its license may be cancelled.Early indications suggest the program is having a positivedeterrent effect on repetitive audit failures in this sector.Non-licensed manufacturers and wholesalersinspection programMany New South Wales manufacturers and wholesalingbusinesses are not captured under the Food RegulationPartnership.The pilot project focused on businesses in the ‘high risk’category (eg those producing potentially hazardous foodand not covered by recognised supplier arrangements,such as QA programs audited by national retailers).The inspection program, completed in January 2011,revealed significant compliance deficiencies (eg a 38 percent inspection failure rate) compared to sectors whichare actively regulated. The inspection failures wereprimarily due to major structural and hygiene breachesof the Food Standards Code, confirming the need for asustained, ongoing program.The pilot identified that that there were a larger numberof food premises operating in this manufacturing/wholesaling sector than originally thought. The Authoritywill be dedicating additional resources to address thisissue.To address this, the Authority commenced a pilotcompliance inspection program this year to identify thesebusinesses.NSW Food Authority Annual Report 2010-11 19

“The Authority works closely withthe shellfish industry to ensure allshellfish products are safe.Monitoring the shellfish industryOf all the industries the Authority partners with, theshellfish industry remains one of the highest risk foodsectors.Shellfish are susceptible to contamination through poorwater quality which can affect the food safety of filterfeeding shellfish such as oysters and mussels.To help maintain food safety in this industry, theAuthority manages the NSW Shellfish Program whichclassifies shellfish harvest areas based on potentialpollution sources and water quality that can impact theseareas.Depending on environmental conditions, shellfish harvestareas are routinely closed and re-opened throughout theyear to ensure a safe food supply.We have 78 shellfish harvest areas (73 operational, twoprohibited and three inactive).This year we reviewed all 73 operational harvest areas inNew South Wales. No harvest area was demoted.Other key activities during the year included:• Undertaking 454 shellfish harvest area closures and472 shellfish harvest area openings/upgrades.Percentage of annual shellfish harbour reviewscompleted within 60 days of review dateTarget Actual Variance90% 84% - 6%Reviews were tracking behind at the start of the year due to staffchanges. Average days to completion was 48.9.Percentage average local shellfish programcompliance with overall sampling requirementsTarget Actual Variance75% 91% + 16%Firm regulatory responses to non-compliance in previous years liftedcompliance rates.• Conducting 11 training courses for industry ondepuration plant operation and environmentalsampling techniques.• Participating in the Kalang River Working Group to helpidentify the source of human faecal pollution in the river.Shellfish Harvest Areas in NSW (Total 78 – as at 30 June 2011)APPROVED [30]Harvesting and direct sale ispermittedReason• Highly predictable water qualitythat meets the approved standards.• No poisonous substance thatexceeds safety standards has beendetected.RESTRICTED [41]Harvesting is restricted to certaintimes with depurationReason• The area does not consistentlymeet the approved criteria.• Depuration or relay is required priorto sale.• The area is subject to a limiteddegree of pollution.• The level of pollution in the areais moderate and shellfish can bemade fit for human consumptionby relay or depuration.UNCLASSIFIED [5]PROHIBITED [2]Harvesting is not permitted at anytimeReason• The area is contaminated withfaecal wastes exceeding restrictedcriteria or poisonous substances.• The area is adjacent to a sewerageoutfall.• Pollution sources in the area areunpredictable.Classification of shellfish harvest areas can take up to three years, with areas classified as either Approved, Restricted or Prohibited.20

The Authority played an integral role in the workinggroup activities to identify the sources of the pollution.Significant progress has been made in this area and it isanticipated that remediation works will be completed toa satisfactory level in the first half of 2012.• Playing a role in the inter-agency response to a largeoil spill into the Hunter River in August 2010. The localoyster industry was closed to harvest until December2010 ensuring that oil contaminated oysters did notreach the market.2. Improving complianceWherever possible, the Authority works with the foodindustry to assist with compliance and has a number ofstrategies to deal with businesses that are not followingthe rules.Food businesses that don’t comply with the relevantlegislation are a potential food safety risk and alsodetrimental to the good reputation of the food industryoverall.The Authority operates in accordance with the NationalEnforcement Policy, which advocates enforcement actionbased on range of pre-determined factors. In some casesthis provides businesses with an opportunity to rectifyissues before things get serious.Assisting us in investigating and enforcing the Food Act2003 are our partners in local government – 152 councilsacross New South Wales who form the Food RegulationPartnership. We work with them to improve complianceand keep food safe.Investigating foodborne illness outbreaksThe NSW Department of Health and the Authorityare jointly responsible for investigating outbreaks offoodborne illness.Epidemiological investigation of potential food sourcesis undertaken by NSW Health, while environmentalinvestigations (including inspection of food premises andcollection/testing of samples) are conducted by the Authority.Our Foodborne Illness Investigation (FBI) Unit isresponsible for managing food related incidents andoutbreaks. We do so in accordance with the NationalSalmonella outbreak from bakery foodsOne of the most notable Salmonella outbreaks duringthe year took place in January 2011, when more than100 people were taken ill after consuming food from aSydney bakery.Authority tests confirmed the presence of Salmonellain several different foods on the premises (raw eggbutter, chicken liver pate, chicken, pork and varioussalad ingredients). It was also found on the surface ofequipment and preparation benches.A Prohibition Order was placed on the business toprevent further cases of illness occurring and remainedin force until the offending premises was properlycleaned and the staff trained in food safety.Outbreaks of this type have been frequent throughoutAustralia in recent years. This incident highlighted theneed for further education and intervention in the hotbread shop/specialty bakery sector to prevent furtherSalmonella outbreaks occurring.To address this, the Authority has teamed with localgovernment in New South Wales on a joint educationand food safety compliance project targeting the hotbread shop sector.New techniques for detecting and tracking bacteriain the food supply, such as DNA fingerprintingof Salmonella, are also assisting with improvedidentification of different sources of pathogens.Food Incident Response Protocol and the Food IndustryEmergency Sub-plan.During 2010-11, the Authority was notified of 701individual cases of foodborne illness and 514 incidentsaffecting two or more people. These involvedinadequately handled raw egg based products (such aspork rolls and fried ice cream), undercooked chicken,and incidents where ill chefs contaminated food throughpoor hygiene.Salmonella was the organism of most concern, resulting in16 confirmed outbreaks. These included several incidentsinvolving raw egg butter and pork rolls. The largestindividual incident affected more than 100 people.NSW Food Authority Annual Report 2010-11 21

Total Salmonella notifications (3,757) for 2010-11were the highest observed in a 12-month periodsince this disease was made notifiable in 1991, andsome 30 per cent higher than the previous five yearaverage. Temperature fluctuations traditionally increasethe number of cases reported and not all of thesenotifications were foodborne related.Prosecuting food safety breachesThe Authority is responsible for investigating breaches ofthe Food Act 2003.We have in place tough enforcement strategies thatensure food sold in New South Wales is safe andcorrectly labelled.Our trained officers routinely undertake investigationsof food businesses across the state to ensure they aredoing the right thing. Non-compliance can sometimesresult in enforcement action, including prosecutionthrough the courts.The vast majority of New South Wales food businessesdo the right thing. Our role is to keep things in checkand identify and correct issues as they arise.During 2010-11, the Authority pursued 120 prosecutionsagainst eight defendants in the Local Court, achieving a100 per cent prosecution success rate.High profile cases this year involved:A Bondi man – found guilty of43 breaches of the Food Act 2003and fined a total of $53,000 forvarious offences relating to thesale of unpasturised milk anddairy products. Charges includedconducting an unlicensed dairybusiness, labelling, processingand other failures to comply withthe Food Standards Code.One of the seized dairyproducts from Bondi.A pizza franchise – fined for hygiene, cleanliness andpest control breaches. The retailer ignored an AuthorityImprovement Notice to clean and repair the premises.Failure to comply with this resulted in a Prohibition Orderbeing issued to temporarily stop the business trading.Internal audit documents by the franchisor revealed theongoing failure of the business to meet pest control, foodsafety program compliance, cleaniness and maintenancerequirements. The franchisor (both the corporationand its sole director) were fined a total of $129,500 forbreaches of the Food Standards Code.A Cabramatta man – fined $4000 (+ $2000 in costs)for illegally slaughtering poultry in a small laundryshed at the rear of a residential property. An Authorityinvestigation also revealed that poultry and offal werebeing sold from the premises, which did not comply withprescribed structural standards for abattoirs or meatprocessing plants.2010-11 Graduated EnforcementWarningLetter 264Penalty Notice244BreachIdentifiedProsecutions86ImprovementNotice 681ProhibitionOrder 12The Authority uses a graduated approach to enforcement, allowing businesses to rectify problems before prosecutions are pursued.Notable changes in enforcement figures this year included:• Prohibition orders down from 16 to 12 – indicating a 98 per cent level of compliance with Improvement Notices.• Warning letters up from 176 to 264 – due to an increase in compliance issues associated with the wholesaler and manufacturerinspection program, and an increase in labelling investigations (where first time offenders were found). Programs such as the EggLicensing project also had an impact.• Prosecutions down from 120 to 86 (involving eight defendants). Last year’s figure was higher due to the 64 prosecution chargesinvolved in just one case.22

Conducting enforcement studies and surveysOne important way the Authority is able to improve foodsafety compliance is by conducting regular enforcementprojects and surveys.These help us to better understand the issues facingindustry and allow us to take enforcement action wherenecessary.One such project launched during 2010-11 was the EggLicensing Project – based around the Egg Food SafetyScheme.This scheme requires those businesses that produce orprocess eggs and egg related products for sale to belicensed and implement food safety requirements. Thelaw impacts businesses such as egg producers, graders,processors, storage facilities and transport vehicles andaims to reduce the incidence of foodborne illness in theegg industry.Egg farms that produce, wash, grade or dry clean morethan 20 dozen eggs in any week need to hold a licence.The licence fee is waived for any egg farmer who sellsup to 100 dozen eggs in any week, however they are stillrequired to comply with the provisions of the scheme.The Egg Licensing Project (launched in December 2010)aims to ensure that all egg businesses that fall within thelicensing criteria obtain a licence.As at 30 June 2011, a total of 297 inspections had beenconducted. This resulted in an increase of licensed eggbusinesses from 80 in 2010 to 177 (in June 2011).Enforcement action taken for issues such as unlicensedactivity and labelling breaches included four penaltynotices, one improvement notice and 11 warning letters.Seizing non-compliant foodThe Authority conducts numerous inspections and auditsof food premises across New South Wales in its effortsto prevent foodborne illness and improve food safety.Issues arise from time to time that require food items tobe seized. See page 24-25.The reasons may range from incorrect foodmanufacturing processes that can lead to food beingcontaminated, to handling or hygiene practices deemedas unsafe. Items can also be seized as evidence thata breach of the Food Act 2003 and Regulations hasoccurred.Where a breach is discovered, we ask the food businessto rectify it as a matter of priority or face possibleprosecution.Repeat breaches see butcher’s retailmeat licence cancelledIn January 2011, the Authority cancelled the retailmeat licence of a Sydney butcher due to significantnon compliance issues – relating to hygiene and theillegal addition of sulphur dioxide in mince productsover a number of years. This particular butcher hadpreviously been prosecuted for the same offences andhad received a number of penalty and improvementnotices. The cancellation of this licence not onlyremoved a significant food safety risk to consumers, butreceived support from the relevant meat associations,including the Australian Meat Industry Council whichaims to ensure all its members comply with legislativerequirements.Apart from food products, the Authority also seizesadvertising material that is in breach of the FoodStandards Code. This year coffee and chocolate weightloss products, large advertising signs and pamphletswere seized as evidence in our investigation into foodscontaining illegal pharmaceuticals.Third party auditor program adopted statewideTo assist us in monitoring and enforcing food safetycompliance, the Authority has developed a RegulatoryFood Safety Auditor System – allowing persons otherthan Authority employees to conduct regulatory foodsafety audits of licensed food businesses in New SouthWales.It is based on the National Food Safety Audit Policy andthe National Regulatory Food Safety Auditor Guidelines.Auditors under this system may also been known as‘third party auditors’ or commercially employed auditors.To ensure the auditors are doing the right thing, theAuthority undertakes an ongoing verification program.During the year, each of the food safety schemes underthe Food Regulation 2010 were allocated a randommonth in which a verification review was performed. The2010-11 verification process commenced in September2010 and was completed in June 2011.Since the third party auditor program was introduced inmid 2010, more than 330 licensed facilities have movedto this system.As at 30 June 2011 there were 28 approved externalauditors with another 14 awaiting approval.In 2010-11, we made 37 different seizures (33 of theserelated to food commodities), totalling 3.8 tonnes. Thisrepresents a reduction of approximately 21.2 tonnescompared to 2009-10 (when more than 20 tonnes ofmeat was seized).NSW Food Authority Annual Report 2010-11 23

2010-11 Annual Seizure SummaryCommodity Est. quantity Reasons for seizureEGG PRODUCTSPackaged eggs (800g)Egg carton labelling did not comply with the Food Standards Code.3.2 kg Name and address of supplier not listed on carton.Total = 3.2 kgGAME MEAT PRODUCTS1. Black feral pig Breach of Food Act 2003 (Sec 104/2) – carrying on a food business or2. Black/Ginger feral pig120 kg activity for which a license is required without being the holder of a license.Processed rabbitcarcasses x 710.5 kg Rabbit carcasses not branded as per Food Regulation 2010 requirement.H/C dressed kangarooIncorrect labelling x 4. Harvesters Tag declaration contained an initial, notcarcasses x 5125 kg a signature. One tag contained nothing at all.Kangaroos x 11 319 kg No listing license number on carriage tag.H/C kangaroo carcass 28kg Incomplete carcass tag. Harvester’s declaration tag not signed.H/C kangaroo carcass 30 kg Incomplete carcass tag. Harvester’s declaration tag not signed.Total = 632.5 kgMEAT PRODUCTS1. Pig blood in 2L milkcontainers2. Pork hearts (10kg)3. Livers (9.2kg)4. Pig stomachs 67.4 kg Unlicensed seafood and meat processor.5. Hearts6. Intestines7. Intestines8. Sliced egg/ham/seafood/vegetablesUCFM Sucuk Sliced 2kgpacks & 2 UCFM Sucuk 400 kg No monitoring records/PH reading and no final test results for E.Coli.whole sticksSucuk – 3 bags 49.05 kg Unlicensed manufacturing of Sucuk.1. Pork hindquarter2. Pork chops3. Pork leg roast 20 kg Product contaminated with hair and other visible contaminants.4. Forequarter roast5. Pork spare ribs6. Pork forequarter chops1. Cshaba Hot2. Cshaba Mild 3.95 kg Outside temperature parameter.3. Twiggy SticksCsabai (hot & mild) 5.57 kg Being sold out of date.Nem Chu – in plastic16 kgIllegally manufactured UCFM meat Nem Chu – ready to eat fermentedcontainermeat. Not licensed.Total = 561.97 kgPLANT PRODUCTS1. Date bar, UBD 20.0.10,egg not declared on label.2. Chocolate bar, UBD5.9.10, egg not declaredon label.3. Orange bar, UBD2.2 kg Product not labelled in accordance with Food Standards Code.28.9.10, egg not declaredon label.4. Carrot bar, UBD 20.9.10,egg not declared on label.Confit garlic with shiraz jus& rosemary in olive oil x 215.25 kg Unlicensed activity.Coffee x 56 28 kgProduct contained ingredient not allowed – possible unsafe food, withpossible health affects.Coffee 1.15 kgIllegal product contained undeclared ingredients with potential health sideeffects.24

2010-11 Annual Seizure Summary continuedCommodity Est. quantity Reasons for seizurePLANT PRODUCTS cont.1. Green Coffee Pure Black2. Cocoa Hot Chocolate3. Cocoa Hot Chocolate4. Green Coffee 8005. Green Tea6. Hot Chocolate7. Weight Loss Jelly8. Creamy Brown 1408 kg9. Rose Cove Coffee10. Coffee11. Weight Loss Dried Plum12. Coffee 120013. Green Coffee Advertising14. Leaflets – tea, coffee,black coffee, chocolate1. Dried Plum2. Green Coffee3. Cocoa Hot Chocolate4. Coffee packaging604.05 kgand 1.2.2.5. Green Coffee advertising6. Green CoffeeCoffee x 14 1.4 kgSeed x 4 boxes 0.220 kgFood did not comply with the requirements of the Food Act 2003 andlabelling provisions of the Food Standards Code.Non-compliance with the Food Standard Code 1.28, 1.1A.2, 1.3.2, 1.2.11Food does not comply with the requirements of the Food Act 2003 andlabelling provisions of the Food Standards Code.False description and prohibited botanical name – breaches of S18 and S21of the Food Act 2003.1. Seed x 10 boxes2. Seed advertisements0.550 kg Prohibited botanical and false description – breaches of the Food Act 2003.Seed x 12 boxes 0.660 kgProhibited botanical and false description – breaches of the Food Act 2003S18 and S21.Seed x 6 boxes 0.330 kgProhibited botanical and false description S18 and S21 and breaches ofthe Food Act 2003.Seed x 1 box 0.055 kgFalsely described and contains a prohibited botanical under Food StandardsCode 1.4.1.Seed x 5 Boxes 0.275 kg Falsely described and contains a prohibited botanical under Food StandardsCode 1.4.1.1. Seed x 15 boxes2. Pamphlets 0.825 kg3. SeedTotal = 2052.965 kgSEAFOOD PRODUCTSFish & Other Seafood 17.72 kgFish & Other Seafood 120 kg1. Single tray open Sydneyrock oysters10.8 kg2. Oyster (bottled)Pipis x 3 boxes 35.4 kgFalsely described and contains a prohibited botanical under Food StandardsCode 1.4.1.Failed to comply with Food Standards Code for packaged food.Labelled in a way that contravenes the code.Failed to comply with Food Standards Code for packaged food.Labelled in a way that contravenes the code.Section 14(i) – A person must not sell food that the person knows isunsafe – E.coli / 7100 oysters.Non-compliance with Food Safety Program, NSW Shellfish Manual andBiotoxin Management Plan.Variety of Cockles x 16 boxes 368 kg Product labelled in breach of the Food Act 2003.Total = 551.92 kgOTHER PRODUCTS1. Coffee advertising sign –English 1. One Advertising product with undeclared ingredients and possible health side2. Coffee advertising sign – 2. One effects.ChineseSpirax spiral bound yellownotebookOne1. One large coffee sign 1. One2. Three medium coffee signs 2. Three3. Small pamphlets 3. 100Coffee pamphletsOneTOTAL = 3,802.55 kg (3.8 tonnes)Evidence of the sale of raw milk which has been transported incontravention of Food Regulation 2010.Evidence of the sale of products with misleading/false health claimadvertising.Evidence of the sale of products with misleading/false health claimadvertising.NSW Food Authority Annual Report 2010-11 25

“The Authority workedclosely with councils this yearto refine the ‘standardised’ foodinspection checklist.2010-11 Compliance and Enforcement StatisticsActivity 2009-10 2010-11 2010-11actual target actualAudits 5,732 4,848 5,187Failed audits 688

FRP report reveals high compliance ratesThe Food Regulation Partnership (FRP) continues to raisethe bar on food safety practices in the food retail andfoodservice sector across New South Wales.This year was the second full reporting year for thissector.Overall, 92.2 per cent of businesses compliedsatisfactorily with food safety standards after theirprimary inspection and/or re-inspection.The remaining 7.8 per cent required ongoing interventionby council inspectors to achieve an acceptable level ofcompliance. This represented a decrease from 10 percent in the first year of reporting.A key focus for the FRP is to continue reducing this level– by providing ongoing assistance, training, informationand advice to businesses which continue to breach foodsafety standards.Councils use a graduated approach to enforcementconsistent with the ‘National Enforcement Guideline’,which allows an officer to exercise discretion to apply aproportionate response based on the risk to food safety.This results in a higher number of warning letters, fewerImprovement and Penalty Notices, and even fewerapplications of harsher tools such as seizure, ProhibitionOrders and prosecution.The overall number of enforcement actions takenduring the year (11,653) was similar to the previoustwelve months (11,582). There was, however, a generalreduction in the number of more severe enforcementtools applied – such as prosecutions and seizures (ofproduct, equipment etc). This indicates a reduction inthe number of offences relating to more serious foodsafety concerns.To further improve compliance across the state, theAuthority worked closely with councils this year to refinethe ‘standardised’ food inspection checklist – the FoodPremises Assessment Report (FPAR).This checklist aims to improve consistency of inspectionamong the 400 or so authorised officers (employed bycouncils) across New South Wales. It is also designed asa self-assessment tool for food businesses and will help toincrease transparency around the food inspection process.The Food Regulation Partnership began in July 2008when the Authority appointed all 152 NSW localcouncils and the Department of Environment, ClimateChange and Water representing Kosciusko NationalPark) as ‘partner’ enforcement agencies under theFood Act 2003.The primary focus of the FRP is to improve foodsafety compliance across the more than 36,000 foodbusinesses in New South Wales that are inspectedby councils. Under this arrangement, councils arerequired to report annually to the Authority on howthey carry out their functions.The FPAR was piloted in 40 council areas during 2010-11. Following an evaluation, an extended twelve monthtrial will commence across NSW from August 2011.FRP support frameworkTo assist our local government partners in delivering therequirements of the FRP, the Authority has in place astrategic support framework which includes consultation,communication, networking and council officer training.In 2010-11, key support activities and achievementsincluded:• Conducting 45 regional meetings and training sessions,three state meetings and fourteen training days fornew Environmental Health Officers (EHOs).• Achieving national accreditation (in conjunction with aleading training organisation) for the ‘Certificate IV inFood Surveillance’. There were nine students enrolledin the first intake.• Holding three FRP forum meetings (each precededby a meeting of the Retail and Foodservice IndustryAdvisory Group).NSW Food Authority Annual Report 2010-11 27

“Assisting us in investigating andenforcing the Food Act 2003 are ourpartners in local government.2010-11 Licence Table NumbersBusinessNumber oflicensedfacilitiesAnimal Food Field Depot 16Animal Food Field Harvesting 25Animal Food Processing Plant 21Cold Food Store(dairy, meat, seafood, plant)512Dairy Farm 807Dairy Farm (goat) 15Dairy Processing Factories 139Egg Processing 7Egg Production 162Egg Production and Processing 11Farm Milk Collectors 102Food Service to Vulnerable Persons 1,223Food Transport(dairy, meat, seafood, plant)6,395Game Meat Field Depot 130Game Meat Field Harvesting 1026Game Meat Primary Processing Plant 5Handling Wild Caught Seafood 1,038Knackery 7Meat Processing Plant 346Meat Retail 1,865Non-shellfish Aquaculture 45Oyster Farmer 286Plant Product Processing Plant 54Poultry Abattoir 39Red Meat Abattoir 29Rendering 7Seafood Processing Plant 154Shellfish Wild Harvest 26TOTAL number of licensed facilities 14,492(up from 14,180 in 2009-10)• Providing two scholarships for trainee EHOs at theUniversity of Western Sydney.• Updating an advisory guideline document and finalisingthe standardised inspection tool – the ‘Food PremisesAssessment Report’.• Producing six newsletters and fact sheets on topicsincluding ‘Hand washing in food businesses’, ‘Pestcontrol in food businesses’ and ‘Cleaning and sanitisingin food businesses’.• Communicating on topical issues such as the FoodSafety Supervisor program, Country of Origin labelling,the Companion Animals Act and Fees and Charges aswell as issuing survey invitations.• Inaugural presentation of the ‘Food SurveillanceChampion Awards’ – established to recogniseindividuals, organisations and groups who have ‘madea significant contribution in food surveillance in thefood retail sector in NSW’.The Authority provides the support and assistancethat underpins the FRP. Councils are responsiblefor inspections in the food retail and foodservicesector. We provide them with technical support,advice, training, mentoring, food law interpretation,networking forums, relationship building programsand improved communication tools.FRP Report SnapshotThe FRP Summary Report this year provided theAuthority with information to better target areasrequiring additional support and assistance. The report(which covers the 2009-10 financial year) details foodregulatory activity in the retail food sector and is usuallyundertaken by local councils.Approved Registered TrainingOrganisation 132Approved Third Party Auditors 4728

Case StudySibutramine detected in slimming foodsDuring 2010-11, the Authority issued eighteen penaltynotices and/or warning letters to eight parties found tobe involved in the importation and/or sale of ‘slimming’coffee, chocolate or tea products containing an oralanorexiant called Sibutramine.Sibutramine was withdrawn from the market in Australiain October 2010 due to concerns about cardiovascularsafety. Prior to this, it was a prescription-only medicationmarketed for weight-loss with many precautions.The penalty notices were issued for the sale of‘unsuitable food’ and ‘sale of food with intrinsic weightreducing properties’. The details of the fined businesseswere published on the Authority’s ‘Name and Shame’website. We continue to respond to complaints regardingthe ongoing importation and sale of these foods.Sibutramine’s ability to adversely interact with commonlyprescribed anti-depressants and pain relievers can leadto serotinergic syndrome – a potentially life threateningdrug reaction that causes the body to have too muchserotonin, a chemical produced by nerve cells.Key results from the report (showing comparisons tothe previous year) included:Activity 08-09 09-10Inspectionsundertaken by councils 56,043 62,448Food complaints 4,119 4,517Food complaints investigated 98% 98.8%Warning letters 8,040 8,044Improvement notices 1,621 1,399Penalty notices 1,713 2,049Seizure notices 86 52Prohibition orders 63 73Prosecutions 48 22This data shows a general reduction in the numberof more severe enforcement tools applied, such asprosecutions and seizures (eg product, equipment),indicating a general reduction in the number of offencesrelating to the more serious food safety concerns.Food Surveillance Champion AwardsThe inaugural 2010 Food Surveillance ChampionAwards – recognising outstanding performance andachievement by local government environmental healthofficers, councils and groups in food surveillance – wereheld in November 2010 in Sydney.The Minister for Primary Industries presented the 2010Awards to:Mark Longbottom Tweed Shire Council(Individual – Country)Joshua Bradshaw City of Canada Bay(Individual – City)Murrumbidgee Regional Food Group(Group – Country)Kogarah City Council Environmental Health Unit(Group – City)Denis McKeon was awarded a Lifetime Service award.NSW Food Authority Annual Report 2010-11 29

“To help prevent the spread offoodborne illness, the Authoritygathers data through food safetyverification programs, food testingand surveys.3. Benchmarking and verifying theperformance of the NSW food industryIn order for the Authority to evaluate the effectivenessof any food safety programs it introduces and manages,a benchmark must first be established against which theimpact of the initiative can be assessed over time.The Authority takes an evidence-led, science-basedapproach when managing food safety in New SouthWales. Any evaluation undertaken must deliver objectiveinformation on whether our programs are working and, ifnot, where improvements are needed.Evaluating the success of food safety initiativesTo assist in measuring trends and improving theeffectiveness of food safety initiatives at a statewidelevel, we have in place a Program Evaluation Framework.Under this Framework, scheduled evaluation studiesoperate independently of our routine inspection andaudit activities. Findings help determine, for example,whether a particular sector of the food industry ishandling food safely and minimising food safety risks –as intended by its regulatory program. If it isn’t, it is partof the Authority’s role to find out why.Evaluation findings help us to fine tune food safetyinitiatives (including regulatory requirements) and todevelop programs that assist industry in improving theirperformance and, ultimately, help to reduce foodborneillness.Three important initiatives came under evaluationscrutiny this year – the new food safety programrequirements for hospitals and aged care facilities,the new egg industry food safety regulation and FastChoices.Food safety programs in hospitals and agedcare facilitiesSince March 2009, businesses covered by the VulnerablePersons Food Safety Scheme (hospitals, aged carefacilities and delivered meal organisations) have receivedmandatory food safety program audits.Over a seven month period, benchmark evaluation datawas collected at first audit and, in 2010, evaluationfindings were published on the Authority’s website.See www.foodauthority.nsw.gov.au/science/evaluatingwhat-we-do/vulnerable-persons-food-safety-scheme/Overall, evaluation findings indicated that the newregulation requiring vulnerable businesses to introduceaudited food safety programs had been effectivelyimplemented, but with more improvements expected.It was reported that the Authority’s five-yearimplementation program successfully achieved its goals.The results included:• Vulnerable Persons businesses achieving higher passrates (at first audit) compared with other new industryschemes.• Food safety performance scores comparing favourablywith scores from other well-established industry-basedschemes.• A demonstrated improvement in industry hygiene andcompliance over the five-year period.The evaluation also highlighted areas where industry andthe Authority could improve.Egg industry baseline evaluation underwayIn 2010, new food safety requirements were introducedfor egg farms and egg graders.Under the regulation, licensed egg businesses mustimplement certain food safety requirements (eg foodsafety programs) and receive routine audits/inspectionsfrom the Authority’s food safety officers.As part of our commitment to evaluating what wedo, egg industry benchmark data was collected fromOctober 2010 (for twelve months). This included industryprofile, food safety performance and environmentalmicrobiological data from representative egg businesses.This information will be used to help us assess how wellwe have implemented the new requirements and tohighlight areas where industry needs more assistance.First audit/inspection evaluation findings will also beused to establish industry baselines, against which futureimpacts of the regulation can be measured over time.The evaluation data collection step is set for completionlate in 2011.30

3500300025002000150010005000Food Safety Scheme Verification ProgramFoodborne illness investigationSurvey programFood contamination investigationShellfish programGathering valuable data through food testingand surveysTo help prevent the spread of foodborne illness andmaintain food safety, the Authority gathers data throughfood safety verification programs, food testing andsurveys.Assessing this data allows us to identify key food safetyissues and develop systems and processes to managethem effectively. Most monitoring and surveillance weconduct occurs via food testing and survey programsthat target high-risk foods.Food testingThe Authority draws on the services of several thirdparties to assist with our testing and analysis of foodsamples. This allows us to expand our capabilitiesand respond more quickly to food safety issues andemergencies.Our major supplier for food testing services is theDivision of Analytical Laboratories (DAL).During 2010-11, DAL conducted tests on 2,128 samplesfor microbiology (6,367 tests) and 2,080 samples forchemistry (36,633 tests).Tests for microbiology were down from 7,302 last year (areduction of 935 – due to more single test samples beingsubmitted). Tests for chemistry were up from 25,475last year (an increase of 18,740 due to a requirementto assess more nutritional information panels). Thesefluctuations were due to the type of survey conductedand the number of tests requested per sample.Food samples tested by the NSWFood Authority 2010-113,5003,0002,5002,0001,5001,0005000Annual Laboratory Utilisation (2006-2011)50,00045,00040,00035,00030,00025,00020,00015,00010,0005,00002006-2007 2007-2008 2008-2009SamplesActivityFood Safety Scheme Verification ProgramFood contamination investigationsFoodborne illness investigationsShellfish programSurvey programTests2009-2010 2010-2011NSW Food Authority Annual Report 2010-11 31

“The Authority takes an evidenceled,science based approach to foodsafety in New South Wales.Food safety verification and surveysOne of the ways we monitor food safety is by conductingtargetted surveys in high-risk food groups. We determinewhat problems may exist and use science to find asolution.We also test food through our Food Safety VerificationProgram, where we purchase (at random) productsmanufactured or packaged in New South Wales undera Food Safety Scheme and test them against the FoodStandards Code or other mandatory requirements. Thismay include microbiological testing and/or chemicalanalysis.During 2010-11, 344 samples were randomlypurchased from sites of manufacture and submittedfor microbiological testing, pH and water activity. Ninesamples were referred to the Authority’s compliance andenforcement group for follow-up investigation due toListeria monocytogenes contamination.This year we were involved in seven State based surveysand one national survey.1. Raw egg dressing survey (in conjunction with SydneyCity Council)This survey followed an outbreak in January 2010,involving 179 cases of contaminated raw egg aioliin a regional area. To understand the extent of theproblem across food businesses, 107 samples of rawegg products were taken from 46 premises. The surveyrevealed thirteen samples were unsatisfactory (dueto high standard plate counts and/or moderate levelsof Bacillus cereus) and one sample of caesar dressingwas potentially hazardous (due to a high level of B.cereus (31,000 cfu/g). Salmonella was not detectedin any samples tested. Council officers are workingwith businesses to place stronger focus on storagetemperatures, cleaning and sanitation.2. Gluten-free products surveyThe Authority purchased 222 products labelled ‘glutenfree’ from retail outlets across Sydney to conduct thissurvey. These included sauces, flours, breads, chips,biscuits, cakes, infant foods, soups and spreads. Of thesamples tested, 95 per cent contained no detectablegluten and no sample contained gluten over 100 ppm(parts per million), where it becomes a potential healthrisk. Eleven samples contained gluten ranging from3ppm to 46ppm (levels at or above 20ppm may affectpeople with coeliac disease). The outcomes were similarto the results of a 2008 survey, which suggests highindustry compliance.3. Microbiological quality of infant formulaFrom September 2009 to December 2010, a total of 91powdered formulas and three ready-made formulas werepurchased from retailers in Sydney. At least one samplefrom each available product range was included in thissurvey. Samples were tested for Salmonella, C. sakazakii,and Enterobacteriaceae, with results from this surveycompared against the microbiological requirements(Standard 1.6.1) of the Australian New Zealand FoodStandards Code (the Code). The survey found that 100per cent of products tested met the limits for Salmonellaand C. sakazakii specified in the Code and CAC/RCP 66 –2008. Enterobacteriaceae was detected in three samplesat a low level, bit did not present a safety issue. Therelevant manufacturers were notified of the findings.4. Microbiological quality of food in takeaway hotchicken shopsFrom March to December 2010, 331 food samplesand 305 environmental swabs were collected from 64takeaway chicken shops across New South Wales byenvironmental health officers from 31 councils. Foodtesting results showed that 93 per cent of samplestested were categorised as good or acceptable. Onlyseven of the 331 samples tested were categorised aspotentially hazardous due to the presence of pathogenicmicroorganisms. Some practices observed in thetakeaway chicken shops during the survey suggestedmore work needed to be done in the area of safe foodhandling. The recently introduced Food Safety Supervisorrequirement will assist with this. See page 47 for moreinformation on this program.5. Nutritional components of packaged foodThis survey aimed to gain a better understanding ofthe potential variation between Nutritional InformationPanels (NIPs) on food and the actual nutrient valuesof that food – taking into account season and batchvariation.32

Looking ahead• Conducting an extended, twelve month State-widetrial of ‘Scores on Doors’ and the Food PremisesAssessment Report.• Rolling out a wireless field access strategy for NSWFood Authority field staff.• Continuing work with councils on targetted projectsthat look at high-risk practices/links to foodborneillness in the food retail sector.• Implementing the FSANZ Poultry Meat Standard andEgg Standard.• Conducting interviews with consumersto establish a baseline understandingof how they use energy (kilojoules) to make foodchoices – prior to the full implementation of the FastChoices initiative.• Continuing evaluation work on the Food RegulationPartnership, which aims to improve coordinationbetween local councils and the Authority on foodsafety surveillance matters.As at 30 June 2011, the results were still being analysed,however some observed trends included: the overreporting of fat, saturated fat and sodium on the labeland the under reporting of sugar content (compared tothe analytical test result). A full report will be publishedon the Authority’s website during 2011-12.6. Nutritional components of fast foodThis survey, which commenced this year and willcontinue into 2011-12, will contribute towards theevaluation of the Fast Choices initiative – to verify thenutritional information provided by fast food outlets.7. Labelling complianceThis three year labelling compliance survey involvingimported confectionary, packaged ready to eat meatsand fresh noodles commenced during 2010-11. A fullreport will be available in 2013.National Survey: Salmonella in nut and nut productsThis national survey (which will continue into 2011-12)looks at the prevalence of Salmonella and E. coli in nutand nut products available in Australia.NSW Food Authority Annual Report 2010-11 33

“Working together with ourpartners in local government and thefoodservice industry helps to keepfood safe. Pictured (below right) isNSW Food Authority Director, PeterSutherland (right), speaking with theowner of Bang Bang Cafe at SurryHills, Alan Thompson, about his FiveStar food inspection result.34

Educating and informingThe One NSW of the Food primary Authority objectives takes of asystematic the NSW Food approach Authority to food is informing safetyand – regulating educating to consumers keep food safe, andindustry enforcing about food safety food safety laws andlabelling. empowering others to helpus reduce foodborne illness.We do this by working closely with our foodindustry colleagues to provide importantinformation that allows consumers to makeinformed decisions about the food they buy.This information is delivered through our website,targeted education campaigns, brochures,newsletters, ongoing media coverage and, morerecently, through social media.Our relationship with the food industry isconsultative and engaging – involving regularmeetings with peak food industry bodies, trainingprograms, ongoing support and advice and regularupdates to our food safety policies and procedures.The Authority’s education and informationprograms help to build knowledge and trust,assisting us to achieve our goal of reducingfoodborne illness across New South Wales.KRA ActivitiesOur ongoing education andinformation program has threekey goals. To:1. Improve access to food safetyinformation and labelling forconsumers and the foodindustry in NSW2. Improve the food safetystandards knowledge for allfood handlers in NSW3. Ensure food is correctly labelledNSW Food Authority Annual Report 2010-11 35

“‘Scores on Doors’ is good advertisement for those foodbusinesses that comply with food safety legislation. The pilotprogram also allows the public to make an educated decisionwhen choosing where to eat out in relation to food safety.Kogarah Council1. Improving access to food safetyand labelling information forconsumers and the food industryin NSWThe communications landscape is changing.Consumers are demanding more information, morequickly. They expect accuracy, transparency andimmediacy – sourcing their information throughwebsites, social media and other digital channels.This has provided the Authority with some greatopportunities, but also significant challenges.Our primary communications objective is to be the placewhere people go to for information about food. To meetthis objective we need to constantly update and improveour avenues for consumer and industry communication.This year, we embraced new media channels suchas Twitter, online interactivity and Quick Response(QR) Code technology, while still engaging with moretraditional media and tools such as newsletters,brochures, regular circulars, presentations and events.The challenge for the Authority is balancing the needsof the varied and rapidly evolving target audiences withappropriate communication channels and devices.‘Scores on Doors’ & ‘Name and Shame’programs help boost consumer confidenceThe Authority has an ongoing commitment to ensuringconsumers are provided with timely and accurateinformation on food safety.One of the most successful mechanisms for doing thishas been ‘Name and Shame’, and more recently, ‘Scoreson Doors’. These programs help improve consumerconfidence when they dine out and reward foodbusinesses who are doing the right thing.‘Name and Shame’Introduced in 2008, the ‘Name and Shame’ registermakes available to the public (via our website) a listof businesses that have breached food safety laws,exposing them to public scrutiny and accountability.It helps New South Wales’ consumers make informeddecisions about where to eat based on the food safetyperformance of a food business.The demand for information, evident through thepopularity of the website, reflects a growing consumertrend towards transparency and availability ofinformation.This year, hits to the site reached the five million mark.Most importantly, the number of reoffending businesses(appearing on ‘Name and Shame’) has been consistentlydecreasing.As at 30 June 2011, the number of food businessesappearing on the register was 809, down from 1,047 theprevious year.Since 2008, a total of 5,280 listings have been placed onthe register. More than 3,800 penalty notices have beenremoved (after their publication date had expired), with1,392 remaining on the register (as at 30 June 2011).In addition, 60 successful prosecutions have been listed.The ‘Name and Shame’ initiative complementstraditional food inspection approaches by helping toreduce foodborne illness rates and improve food safetystandards in poor performing food businesses.It has proved a low cost and effective way of improvingfood safety compliance, public access to information andawareness of food safety.‘Scores on Doors’Like ‘Name and Shame’, ‘Scores on Doors’ allowsconsumers to make informed choices and helps toimprove food safety and hygiene standards in the foodretail and foodservice sectors.The scheme assesses participating food businessesagainst relevant food safety legislation. They areawarded a rating based on this information.Once awarded, the scorecard will be placed in aconspicuous location within a food business, allowingconsumers to make more informed choices about wherethey eat and who they buy their food from. This will inturn encourage businesses (such as restaurants, cafés,takeaway shops, and hotels) to maintain and improvetheir hygiene standards.36

Achievements• Successfully completing the ‘Scores on Doors’ pilot.• Publishing revised guidelines for foodservice forVulnerable Persons after an extensive review.• Completing a benchmark evaluation survey of the eggindustry.• Conducting a State-wide communications campaigneducating food businesses and consumers of theirrights under the new ‘truth in labelling’ laws for thebeef industry.Challenges• Moving audiences for food safety advice away fromtraditional media to highly segmented, user-generateddigital sources.• Responding to ever-shorter news and informationcycles.• Balancing the needs of evolving audiences usinga mix of traditional communication tools and newtechnologies (such as Twitter and QR codes).‘Scores on Doors’ was piloted between July andDecember 2010 – involving 20 local councils and 266food businesses across New South Wales.The pilot provided an opportunity to test the scheme andtake account of stakeholder views. This included foodbusinesses and councils that participated in the trial,food retail and foodservice industry peak associationsand consumers.A final evaluation report was released in March 2011.There was positive support for the scheme from foodbusinesses and associations, councils and consumers.The report recommendations were adopted with arevised scheme to be trialled statewide, on a voluntarybasis, from August 2011 for twelve months.The most significant change to the proposed schemeinvolved using a star rating instead of a letter rating(see example certificate, right).The ‘Scores on Doors’ food inspectioncertificate.‘Scores on Doors’ programs are also in place in NewZealand, North America, Asia and Europe and haveproved to be a very effective way of communicating foodinspection outcomes to consumers.NSW Food Authority Annual Report 2010-11 37

“The extra time required to manage ‘Scores on Doors’was minimal, yet it attracted some very positive communityfeedback. We really appreciated the resources and supportprovided by the NSW Food Authority during the trial.Forbes Shire CouncilCommunication activitiesConsumer communicationsEach year, the Authority undertakes a range ofcommunication activities designed to empowerconsumers by providing them timely access to importantfood safety information.This comes through our website, social media (suchas Facebook and Twitter), our involvement at majorpublic events, promotional campaigns and our ongoingpresence in the media.Key activities during 2010-11 included:Big Food Stand at Sydney’s Royal Easter ShowNew look, streamlined website & Twitter trialIn April 2011, we launched our revamped website,making it more effective by better highlighting popularand important content. It includes a restructured, newlook home page, improved site organisation, an improvedsite search function and site maps. Content for thefood industry (repositioned under the banner ‘Businessstandards’) has been made more prominent and everypage now includes social media functions. This givesour content wider reach and makes it easier to follow uson Twitter or contact us via email. This is the first stepin our new strategy for online engagement. The site isalso trialling Google’s translate function, enabling a literaltransformation of any page into more than 50 languages.Tens of thousands of people visited the Authority’s Big FoodShow stand at Sydney’s Royal Easter Show in April 2011.Operated by Authority personnel, our stand providedvisitors with expert advice on food safety, labels,temperature control and other related topics.Our fun, oversized props attracted a lot of attention asdid our interactive touchpads, which showcased whysome foods, such as eggs, raw meat and melons, needspecial care when being handled and prepared.Visitors to the stand were given a free chopping matwith advice on handling special care foods and had theopportunity to enter a daily competition to win a foodsafety toolkit containing an insulated picnic backpack andsome kitchen tools.The stand was well received and awarded a bronzeribbon in the sponsor’s category of the CommercialExhibitor Awards, awarded for presentation, messagesand professionalism.Australian Food Safety WeekAustralian Food Safety Week (held annually inNovember) is a national initiative that educatesconsumers on safe food practices. It is coordinatedby the Food Safety Information Council (FSIC) – inpartnership with state, local and federal food safetyagencies and other member stakeholders. The Authorityis an executive board member of the FSIC. This year,activities focussed on debunking incorrect food safetybeliefs and promoting good practice under the theme‘myths and mastery’.Consumer advisoriesThe Authority publicised 52 retail food recall advisories(affecting New South Wales) and three generic foodsafety advisories for consumers this year. These includeda number of warnings about imported weight lossproducts – some containing sibutramine (a prescriptionmedicine not permitted in food) and one which containedYellow Orleander seed, which is highly toxic to the heart.Seasonal campaignsThe Authority regularly undertakes seasonal campaignsto communicate time-specific food safety messages andtake advantage of major events.In October 2010, we arranged to have picnic food safetytips included in the Sydney Crave Festival’s ‘Breakfast onthe Bridge’ website and distributed through social media.The event was attended by 6,000 people.38

The Authority worked with the media to alert differentconsumer groups to the increased risk of food poisoningin warmer temperatures and during get-togethers over theholiday season. Advice and activities included:• Back to school advice on keeping lunches cool.• BBQ tips on Australia Day.• Boxing Day advice on handling Christmas leftovers.• Food safety advice for victims of widespread floodingin NSW.• Advice on cooking safely during the peak viral gastroseason in winter.• The placement of an article in the NSW Carer’snewsletters, distributed to over 4,000 members andmember organisations.• The placement of a translated article on food safetyduring summer in the Australia Chinese Daily, with areadership of around 80,000.The Authority also contributed information and providedadvice to the Love Food, Hate Waste campaign run bythe former NSW Department of Environment, ClimateChange and Water.Publications and promotional itemsKey publications and promotional items distributedduring the year included:• Consumer education materials to explain changes tobeef labelling legislation. Distributed to approximately2,000 NSW butchers to display in-store, the materialscomprised a counter-top tear off pad and backingboard, plastic in-cabinet display card and a poster.Case StudyGuide dogs in restaurants campaignIn August 2010, the Authority worked with GuideDogs NSW/ACT to develop a strategy to addressconsumer awareness of the legalities of harnessedGuide Dogs accessing food service premises.A 2010 survey showed that almost 30 per cent ofpeople who use a Guide Dog had been refusedentry to a restaurant in the previous year andthat 34 per cent of Guide Dog users said they hadexperienced ‘unfair’ treatment in a restaurant orcafé within the past year.Armed with that knowledge, Guide Dogs NSW/ACTapproached the NSW Food Authority for assistancein educating restaurant owners, staff and users.The result was a communication campaign thatinvolved the development of an Action Plan withCouncils across NSW. This plan outlined howfront line Council staff (such as EnvironmentalHealth Officers) could be utilised in discussing andpromoting this issue with restaurateurs and caféowners as part of their regular inspections of foodservice businesses.Information about Guide Dogs in restaurants wasplaced on the Authority’s website to further informconsumers and industry about the rights of GuideDog users in food service businesses.• A consumer reply-paid and online feedback surveyand competition to assist in evaluating the ‘Scores onDoors’ pilot. Distributed to participating businesses vialocal councils.• A new ‘safe temperatures’ poster to advise consumerson heating foods until safely cooked. Available online.• Revised ‘Food safety during pregnancy’ booklet.• A new online version of the picnic and BBQs card.NSW Food Authority Annual Report 2010-11 39

“The Authority’s Helpline isassessing how it can play a rolein monitoring and/or respondingto conversations on social mediaplatforms like Twitter.Consumer & Industry HelplineThe Authority’s Consumer & Industry Helpline is the frontline ‘first port of call’ for most stakeholders who contact us.Inbound contact volumes rose substantially this year,driven mainly by interest from food handlers, businessesand registered training organisations in the new FoodSafety Supervisor training and notification requirements.Contacts from game meat harvesters and egg producersalso contributed, as did increased general awareness ofthe Authority in the community.Allegations of foodborne illness accounted for 46 percent of all food complaints this year.As well as assisting callers with their inquiries andfood complaint reports, the Helpline team distributesimportant food safety resources – such as brochures,guidelines and newsletters – for people who cannotaccess material online or prefer a printed copy, and fororganisations that carry bulk supplies of the Authority’sresources such as hospitals, health clinics, generalpractitioners and retail fish outlets.Contact volumes were up 22 per cent to 30,000 thisyear. The telephone remains the primary method tocontact the Authority (75 per cent), while email contactrepresents 18 per cent of the total inbound volume.Despite the rise in volumes, the Helpline again betteredits 86 per cent first-call resolution rate target, achieving87 per cent for the year.In April 2011, the Authority launched its trial Twitterchannel and the Helpline is beginning to assess howit can play a role in monitoring and/or responding toconversations on social media platforms.Inbound contacts2009-10 2010-1124,514 29,962UP 22%Website visits2009-10 2010-11652,000 693,000UP 6%Helpline calls by geographic originHelpline complaints/reports receivedNSW City 35%NSW Regional 59%Interstate &Overseas 6%Foreignmatter14%Allegedfoodborneillness/poisoning46%Labelling13%Other27%Food quality deterioratedproduct 6%Food regulation/codes 1%Handling/hygiene – business 8%Handling/hygiene – vehicle 1%Illegal operation 5%Other 0%NSWFA service/staff 0%Product composition 2%Unsafe product 0%Unsuitable product 2%Resolution of inbound contacts(% of ‘resolvable’)Excludes complaints referred to Councils.Figures rounded to closest percentage point.2004-05 2005-06 2006-07 2007-08 2008-09 2009-10 2010-1140

Case StudyConsumer tracker surveyEarly in 2011, we conducted a ‘consumer tracker’ surveyof 1,058 New South Wales residents to determine theirattitudes on food and their general knowledge of theAuthority.The survey revealed a high level of trust in our agency,with most respondents indicating they believe theAuthority provides clear advice and is fulfilling its role.The survey also demonstrated the success of some of theAuthority’s communication campaigns, showing increasesin general food safety knowledge among consumers, andincreases in relevant food safety knowledge in pregnantwomen. It also showed high levels of support amongconsumers for the Name and Shame register.Survey respondents demonstrated a good knowledge offood safety issues, with the majority understanding thesorts of handling practices that can cause food poisoning(eg using the same cutting board for raw and ready-toeatfoods).When asked about what food types might cause themsafety concerns they included high-risk foods (such asraw chicken and eggs), but also identified milk and freshfruit and vegetables.Number of visits to safety at home content onwebsite:Target Actual Variance260,000 269,600 + 4%Information on food safety during pregnancy – a long-runningcampaign for the Authority – was again the most popular consumercontent, followed by information on food poisoning and keepingfood safe.Number of visits to business standards contenton website:Target Actual Variance155,000 148,100 - 4%Information on the new Food Safety Supervisor program was themost viewed among business standards content, with generalinformation on food safety requirements and food legislation alsofeaturing highly.NSW Food Authority Annual Report 2010-11 41

“The Authority has always enjoyeda consultative relationship with ourindustry partners.Fast Choices Education CampaignTo support the new ‘Fast Choices’ initiative (see page47), the Authority worked with the NSW Governmentthis year on a consumer education campaign.Fast Choices helps consumers manage their energyintake by requiring fast food outlets and snack foodchains to display information on how many kilojoulesare contained in the ready-to-eat standardised foodproducts they are selling.Consumer focussed communications supporting theinitiative included:• A new website –www.fastchoices.foodauthority.nsw.gov.au• Developing key messages for fast food businesses touse in their consumer materials (in conjunction withNSW Health, the food industry, the Heart Foundation,Choice, the Boden Institute and the George Institute).• Creating a QR (quick response) code for foodbusinesses to incorporate into their point of salematerial. Using a smartphone to scan the code willtake consumers directly to theFast Choices website wherethey’ll find helpful tips on usingkilojoule information to makefood choices.The Authority sees digitalmedia, including social mediaand mobile phone applications, as an innovative andeffective way to encourage consumers to explore anduse the kilojoule education information available.A digital strategy will be implemented during 2011-12to make this all happen.Industry communicationsEngaging and empowering our industry colleagues isa vital part of how we achieve our goal of reducingfoodborne illness in New South Wales.The ongoing relationships we enjoy with primaryproducers, manufacturers, processors, wholesalers,distributors and food businesses help us to maintain aconsistent approach to food safety and effectively planfor the future.We do this by maintaining ongoing industry liaison,taking a lead role on industry consultative committees,participating in industry events and forums, producingfact sheets and food business guidelines and supportingindustry training programs.Ongoing industry liaisonThe Authority has always enjoyed a consultativerelationship with our industry partners.This includes maintaining regular contact (throughmeetings, circulars, emails and website updates), helpingthem meet their regulatory requirements and sharinginformation.One of our most effective liaison tools with industry hasproved to be the ‘consultative committee’ section of ourwebsite. It continues to provide valuable, up to dateinformation on industry issues.This includes general information about the committees,their function, how often they meet, meeting outcomes,business plans and the current committee membershipof each industry sector. Contact information forcommittee representatives is also provided.Highlights from the meetings also feature in theFoodwise industry newsletter, with website links providedon the industry committee page.Taking a lead role on industry consultativecommitteesThe Authority takes a leading role on six consultativecommittees. Key activities during 2010-11 included:42

“Participating in industry eventsand forums allows the Authority tointeract directly with industry onfood safety legislation, guidelinesand emerging issues.Peak Oyster Advisory Group (POAG)The Peak Oyster Advisory Group (POAG) is the keyoyster industry consultative body for issues relatingto the management and future development of theNSW oyster industry. It comprises representatives fromthe oyster industry nominated by the NSW Farmers’Association (Oyster Section) and representatives fromthe NSW Food Authority (NSWFA), NSW Departmentof Primary Industries (NSW DPI) and other relevantNSW Government agencies. POAG meets three timesper year and is a non-statutory committee (unpaidmembers) with an independent Chair. The secretariatof POAG is provided by NSW DPI. The group met twicethis year, tackling a range of issues, with the primaryfocus on pollution control (water quality) and sustainableaquaculture practices.NSW Shellfish CommitteeThe NSW Shellfish Committee is an advisory statutorybody comprising five representatives from the shellfishindustry, the CEO of the NSW Food Authority (ordelegate) and the NSW Shellfish Program Manager.The Committee provides advice to the Minister andthe Authority on the operation and administration ofthe Program. In 2010-11, meetings were held on 21September 2010, 2 February and 27 June 2011. Issuesdiscussed ranged from advances in viral detectionmethods, emerging hazards, export opportunities, andthe management of septic systems near water ways.The committee also elects one of its representatives torepresent the NSW industry on the Australian ShellfishQuality Assurance Committee.Participating in industry events and forumsParticipating in industry events and forums allows theAuthority to interact directly with industry on food safetylegislation, guidelines and emerging issues. This assistsus to develop policy that is practical and effective.Key industry activities during the year included:• NSW Farmers’ Annual General meetings.• Australian Dairy Industry National Biosecurity Plan.• Meat & Livestock Australia Forum on reducing the riskof Listeria in smallgoods.• NSW multi-agency (small scale) exercise torefine arrangements for the provision of food and44accommodation in a pandemic or similar healthemergency.• National Food Contamination Workshop.• NSW Food Industry Emergency Sub-plan.• Developing the new Organic Standard for Organic andBiodynamic Products.• Presenting the ‘NSW Food Authority and FoodRegulation for Food Industry’ Asia Conference.• Presentation to FSANZ Board on national foodregulation issues.• Partnering with the George Institute on salt levelsin diets and the development of a salt consumptionawareness campaign.Information publications• Foodwise: four issues• Escolar and Oilfish (be aware when purchasing or selling)• Food safety guidelines on applying the four hour/twohour rule for temperature control• Safe handling of raw egg products fact sheet• Children’s services: cooking with kids• Cleaning and sanitising in food businesses• Safe handling of raw egg products• Hand washing in food businesses• Nutrition information requirements for food outlets• Pest control in food businessesProgram documents and manualsIndustry guidelines for:• Food Regulation 2010• Guidelines for food service to Vulnerable Persons• Egg Food Safety Scheme• Egg industry requirements for licensed businesses• NSW Food Safety Schemes Manual• Preservative use in processed meats• Wild Game Meat Field Depot Food Safety Program• Marine Biotoxin Management Plan• Shellfish Food Safety Programs

Approved Regulatory Auditor System documents,including:• Vulnerable Persons Food Safety Scheme VerificationSeptember/October 2010• Seafood Safety Scheme Verification February 2011• Dairy Food Safety Scheme Verification March 2011• Meat Food Safety Scheme Verification May 2011• Plant Products Food Safety Scheme Verification May 2011• Annual report 2010-11 Third Party Audit andverification programsGeneral circulars• Performance audit program• Commencement of beef labelling requirements• Increased cases of Cysticercus bovis reported in NSW• Approval of meat safety inspectors at domesticabattoirs• Regulatory responsibility for seafood processers thatexportSubmissions• FSANZ released 37 reports for public consultation.The Authority reviewed all reports and providedsubmissions on 28 of them.Training programs and ongoing adviceWhere possible, the Authority assists our industrypartners by providing advice, training and support thatwill help improve compliance in their sector. Trainingprograms during the year included:• Auditing a cook chill processMeeting with the Wild Game MeatIndustryThe Authority convened a meeting of key gamemeat industry stakeholders in August 2010 todiscuss a raft of new requirements introduced byregulatory authorities to improve product qualityand regain some export markets.Our senior compliance staff joined AQIS officers ata meeting to provide updates on export marketsand explain how the Authority implemented thenew national requirements.The Authority also organised and assisted in anumber of training courses for kangaroo harvestersduring late 2010 and early 2011 to meet additionalhygiene requirements. More than 800 harvestersattended.Listeria SummitThe discovery of traces of Listeria in some NewSouth Wales meat processing plants prompted thestaging of a summit on the issue in Sydney in July2010.Featuring speakers from Australia and the US,the summit aimed to raise awareness of the issueand highlight the need for more stringent controlmeasures.Delegates included producers, interstate andinternational regulators keen to learn world’s bestpractice in controlling this common organism thatis notoriously difficult to eliminate, and potentiallyfatal.• Auditing a bivalve mollusc operation• Escolar and Oilfish awareness training• Listeria seminar for ready-to-eat meats and poultryNSW Food Authority Annual Report 2010-11 45

“In a continuing trend, mediainterest in the Authority’s activitieshas continued to grow with a highpercentage of neutral-to-positive tonedmedia items.Media CommunicationsThe Authority continued to build its reputation as acredible, reliable and responsive source of food safetyinformation for media outlets and the wider public during2010-11.In a continuing trend, media interest in the Authority’sactivities has continued to grow with a high percentageof neutral-to-positive toned media items.In conjunction with the Minister for Primary Industries,we issued 23 media releases and statements throughoutthe year promoting the activities of the Authority andinforming and educating consumers.Media highlights (2010-11)• A front page feature in the Sydney Morning Herald’s‘Good Living’ magazine on food safety in the homekitchen. The article encouraged readers to contactthe Authority for their free fridge thermometer, whichproved so popular supplies were exhausted.• The issuing of penalties and the subsequent listing(on our Name and Shame register) of Australia’s twolargest supermarket chains – Coles and Woolworths– for Country of Origin labelling breaches, resulting insignificant media coverage.• The announcement of new laws for menus in majorfast food outlets in NSW (know as ‘Fast Choices’)generated widespread media coverage, which isongoing.• The seizure of numerous products marketed asslimming coffee and slimming chocolate (containingsibutramine – a prescription medication not permittedin food) generated considerable media interest.The products, which presented a health risk topeople susceptible to cardiovascular disease, weresubsequently withdrawn from sale in Australia.Top: Cover of ‘Good Living’ in the Sydney Morning Herald,featuring food safety in the home. Above: Sun Herald articleon fast food, featuring ‘Fast Choices’.46

2. Improving food safety standardsknowledge for all food handlers in NSWFood handlers are the critical link between food andconsumers. They have a responsibility to ensure that thefood they serve is properly prepared and safely handled.Statistics show that more than one third of foodborneillness outbreaks in New South Wales are the result ofpoor food handling.To help address this, the Authority commenced the newFood Safety Supervisor (FSS) program this year, whichhas been welcomed by the hospitality sector.The program aims to address poor food handlingpractices by mandating Food Safety Supervisor training.The new requirements mean that certain food businessesin the NSW hospitality and retail food service sector(eg restaurants, cafes, takeaways, clubs and pubs) mustappoint at least one trained Food Safety Supervisor toensure food handling on the premises is done safely.This person is required to complete training inspecific units of competency at a Registered TrainingOrganisation approved by the Authority.A person holding a FSS certificate will know how torecognise, prevent and alleviate the hazards associatedwith the handling of food and be able to instruct otherson safe handling practices.Under the program, businesses were given until1 October 2011 to appoint, train and notify theirFSS details.Comprehensive guidelines on the new requirementshave been produced and are available on our website.Having the right skills in food handlingis undoubtedly the best way to ensurehigh standards of food safety.John Hart, CEO, Restaurant & Catering3. Ensure food is correctly labelledLabelling provides consumers with information to makeinformed choices.The Authority routinely investigates complaints relating toincorrect information on labels and prosecutes individualsand companies who are not following the rules.To encourage compliance and ensure products arecorrectly labelled, we undertake regular investigations andsurveys and introduce new programs where required.This year saw the formulation and launch of the new‘Fast Choices’ nutritional labelling initiative. We alsofocussed on refining our enforcement approach tolabelling for caffeinated energy drinks, beef products andhealth food products.‘Fast Choices’ launchedIn February 2011, a new law commenced in New SouthWales requiring ‘standard food outlets’ (such as fast foodchains, snack food chains and supermarkets) to displaynutrition information at the point of sale.The requirements apply to food outlets that sell non prepackaged,ready-to-eat food which has been ‘standardised’for portion size and content. Only food outlets with 20or more locations in New South Wales (or 50 or morenationally) are required to comply. This incorporates larger‘fast food’ chains such as Subway and McDonalds.Known as ‘Fast Choices’, the new initiative helpsconsumers manage their energy intake by requiringthe relevant food outlets to provide information on howmany kilojoules are contained in the ready-to-eat foodthey are selling.In the face of a growing obesity epidemic and increasingconsumption of energy dense, nutrient poor food, thisinitiative helps consumers to make better decisions aboutthe food they eat.Relevant food businesses have until February 2012 tocomply with the new law, but are being encouragedto start displaying the information earlier. Chains notcovered by the law may also volunteer to take part inthe program.NSW Food Authority Annual Report 2010-11 47

“In developing the new ‘Fast Choices’initiative, we worked closely withNSW Health, the food industry, theHeart Foundation, Choice, the GeorgeInstitute and the Boden Institute.Origins of the ‘Fast Choices’ initiativeThe announcement of the ‘Fast Choices’ initiativefollowed a submission by the NSW Government to thenational Review of Food Labelling Law and Policy (theBlewett Review). The Authority helped coordinate thissubmission.After consulting with the ‘quick service restaurant’industry, public health professionals and consumerstakeholders, a Quick Service Restaurant LabellingReference Group was established and a trialcommenced. In February 2011, the NSW Governmentintroduced mandatory nutrition information disclosurerequirements in fast food outlets, later establishing theFast Choices Labelling Reference Group.Chaired by the Authority, the group is playing aconsultative and advisory role in the implementation,consumer education and evaluation/review phases ofthe initiative.In developing the new ‘Fast Choices’ initiative, theAuthority worked closely with NSW Health, the foodindustry, the Heart Foundation, Choice, the GeorgeInstitute for Global Health and the Boden Institute.These partnerships proved extremely beneficial – notonly in the drafting of the legislation itself, but also inhelping us develop key messages that can be used byfast food businesses to explain kilojoules and energy totheir customers.Compliance improves in energy drinks sectorAn Authority survey on caffeine levels in energy drinksconducted this year revealed improved compliance bymanufacturers in keeping levels within the legal limit.An initial survey (conducted in 2009) found that 54Caffeinated Energy Drink (CED) products available inNew South Wales exceeded the Australia New ZealandFood Standards Code (of between 145mg/L and320mg/L of caffeine).In 2011, that number had reduced to two, based onthe survey. The major CED suppliers consulted with theAuthority (through the Australian Beverages Council)and agreed to work with us to ensure compliance.Enforcing ‘Country of Origin’ labellingThe Authority received a number of complaints this yearrelating to false or missing ‘Country of Origin’ labelling onseafood, fruit and vegetables, processed meat and otherpackaged products.Four penalty notices were issued to businesses that hadfalsely described Australia as the country of origin for fruitand vegetables. Nineteen warning letters were issued –two for seafood labelling breaches and thirteen for freshfruit and vegetables and packaged foods. Enforcementaction ranged from warning letters to penalty notices.Truth in labelling for beefAll red meat abattoirs, meat processors and retail meatlicensees are now required to follow new ‘truth inlabelling’ rules, after legislation was introduced this year.This initiative involved the development of standard retaildescriptions for uncooked, fresh beef – based on the ageof the animal at the time of processing. This providesconsumers with important information about what they48

Looking ahead• Undertaking evaluation strategies that will helpdetermine the effectiveness of the Fast Choicesinitiative. This will include:- tracking the types of issues raised by businessesabout the regulation and helping to resolve them- conducting on-site inspections to track thepercentages of businesses complying- collecting consumer data to estimate changes infood choice and nutrients purchased- collecting food samples for verification of kilojoulesby laboratory analysis.• Conducting a ‘Crisis Communicationin the Digital Age Masterclass’ for thefood industry.• Implementing the Fast Choices consumer informationcampaign.• Conducting an Advanced Listeria Workshop in Sydneyfor an international audience.• Undertaking further development of digitalcommunications channels to engage with stakeholderswherever they are.are buying. Generally, a younger beast means the meatis more tender, whereas flavour will increase as theanimal gets older.The new rule came into force in August 2010 under theFood Amendment (Beef Labelling) Act 2009 and FoodRegulation 2010. The Regulation now adopts the AUS-MEAT Domestic Retail Beef Register as the ‘language’ forthe scheme. The Beef Register was developed followingconsultation with the NSW Beef Labelling ReferenceGroup. Chaired by the Authority, it helped ensure thatindustry was comfortable with the outcomes of any newrequirements.To assist the meat industry in complying, the Authorityprovided them with a six month grace period to makethe necessary process adjustments. This expired on 28February 2011.Supporting the change was a communications campaign,educating food businesses and consumers on theirrights. This included media releases and consumerfocussedpromotional material (eg posters andinformation cards), provided free to retail meat outlets.As a result of the considerable interest shown in thisprogram, the Authority is continuing to work withindustry bodies on implementation issues and questionsof interpretation.Monitoring health food labelsThe Authority continued to focus on the accuracy ofhealth food labelling this year, working closely withfood businesses involved in the sale and advertising of‘slimming foods’ or foods with claims of ‘intrinsic weightreducing properties’.A number of non-complying products in this sector wereidentified and warning letters issued. This resulted insignificant label amendments to a number of productssold in New South Wales.The marketers of an imported South American seedclaiming weight loss properties were investigated andissued penalty notices relating to breaches of the FoodAct 2003.The investigation resulted in a voluntary withdrawal ofthe seeds in March 2011. DNA sequencing identified theseeds as a prohibited botanical materials.NSW Food Authority Annual Report 2010-11 49

“Working together to managerisks in the shellfish industry.Peter Commins from the NSW FoodAuthority (right) inspects JohnStubbs’ oyster farming operation.Faster and more sensitive testmethods are investigated byscientists in the lab to enhanceharvest area management.50

Leading and improvingThe The NSW Food Authority takes always asystematic strives to approach lead and improve. to food safety– regulating We use science, to ongoing keep research food safe, and lessonsenforcing learned to constantly food safety improve laws the and way wedo things, working closely with government,empowering others to helpbusiness and industry to help reduce foodborneus illness. reduce foodborne illness.This has helped us become a recognised leaderin food safety.We share ideas and resources with foodagencies throughout Australia and aroundthe world – providing advice and support,scientific analysis of food safety issues andrecommendations for policy.We are Australia’s first through-chain foodregulator, an advisor to the NSW Minister forPrimary Industries and a partner of business andlocal government.Our policy development process is evidencebased and seeks to clearly identify and addressstakeholder needs and concerns.This approach helps ensure that our regulatoryframework is well focussed, proportionate andfair. It also improves community and industryunderstanding and acceptance of food regulations.KRA ActivitiesWe lead and improve by:1. Consistently applying regulatorysystems and standards2. Streamlining regulatory processes3. Basing our decisions on soundscientific and other evidence4. Continuing to forge agreementsaimed at enhancing servicedelivery5. Influencing the national agenda6. Learning from, and contributingto, the work of international foodagenciesNSW Food Authority Annual Report 2010-11 51

Achievements• Increasing the evidence base for managing risks in theshellfish industry through collaborative research.• Establishing a new agreement with AQIS in exportservice delivery.Challenges• Enhancing national biotoxin testing capability.• Improving the consistency of inspection reporting onfood businesses.• Finalising protocols and procedures for the provision ofemergency response services.• Increasing food inspection training for councilEnvironmental Health Officers.• development of standardised inspection resources(inspection report, templates for letters, notices andorders), and• establishing protocols and guidelines (to ensureconsistency throughout the state in food inspection).Ongoing consultation with the foodserviceindustryRegulatory systems and standards often change, soit’s important our colleagues in the retail foodserviceindustry are kept up to date and fully informed.Two vehicles for maintaining this flow of informationare the Food Regulation Forum and the Retail and FoodService Industry Advisory Group.The Food Regulation Forum (established in 2008)comprises the Authority and key local governmentstakeholders.Independently chaired, the Forum’s function is tooversee the direction of the Food Regulation Partnership.The forum met three times this year, discussinginitiatives to improve the consistency of food surveillanceamong the State’s 152 councils.Membership includes the NSW Food Authority, LocalGovernment and Shires Associations, EnvironmentalHealth Australia, the Development and EnvironmentalProfessionals Association and Local GovernmentManagers Australia.The Retail and Food Service Industry Advisory Group(established under the Food Regulation Forum in 2009)aims to improve communication between the Authority,councils and representatives of the retail foodservicesector.The group met three times this year – discussingoperational and food surveillance issues arising fromthe Food Regulation Partnership and its focus on foodregulation in the retail sector (eg the consistency ofinspections, fees and charges and the new Scores onDoors initiative).Attendees included representatives from multinationalfood businesses, franchises, small business operatorsand council managers and officers.NSW Food Authority Annual Report 2010-11 53

“Part of our role is to constantlyreview how food safety is regulatedand streamline processes whereverpossible.Foodborne illness the focus at EHOtraining sessionsTraining provided by our Local Government Unit tocouncil EHOs often occurs following a foodborne illnessoutbreak.One example during 2010-11 was the discovery ofSalmonella contaminated raw egg mayonnaise in porkand chicken rolls sold at Sydney hot bread shops.During the training sessions which followed thisoutbreak, EHOs learned about the risks associatedwith the use of raw eggs, the key food safety controlsrequired in hot bread businesses and the strategiesrequired to deal with inspections and non-compliance ina consistent way.2. Streamlining regulatory processesThe Authority develops, and contributes to, policies,standards and programs which ensure that the foodindustry produces safe, suitable and correctly labelledfood. These requirements are expressed throughlegislation – principally the NSW Food Act 2003 and thenational Food Standards Code.Part of our role is to constantly review how food safety isregulated and streamline processes wherever possible.Following the making of Food Regulation 2010, theAuthority continued our work this year evaluating ourregulatory system.By working closely with industry on initiatives suchas beef labelling and Fast Choices, and focussing oncontinuous improvement, the Authority is able to takean effective, practical and pragmatic approach to theregulation of food in New South Wales.3. Basing our decisions on soundscientific and other evidenceThe Authority uses science to identify, evaluate andmanage emerging food safety issues.While there can be no guarantee that foods will be freeof hazards, understanding these hazards, and seeking toimprove production and food handling methods, makes itpossible to minimise the food safety risk to consumers.Working with the wider scientific communityThe Authority provides knowledge and support toresearch projects that reflect the agency’s priorities.This is key to obtaining robust information on difficultscientific issues and ensuring we are prepared fortomorrow’s challenges.During 2010-11, we worked collaboratively with a widecross section of organisations on existing projects andsupported a range of new projects. These included:Macquarie University: phytoplankton researchPhytoplankton (an organism found in all waterecosystems) produces biotoxins that are harmful tohumans. To manage the associated risks, New SouthWales shellfish farmers are required to collect samplesfor analysis in every oyster growing estuary in thestate. The Authority part funds a PhD research projectat Macquarie University aimed at better understandingphytoplankton diversity in NSW coastal waters. Theinvestigation has the potential to reduce monitoringrequirements for industry.Sydney University: salt reductionIt is believed Australians consume much more salt thanthey need, but just how much is uncertain. To learn more,population-based studies commenced this year in NewSouth Wales and Victoria designed to provide reliabledata about salt consumption levels in regional areas. TheAuthority is supporting this Sydney University project byanalysing the level of salt in selected food products. Thisyear, soups and smallgoods were targetted.University of Tasmania: pathogen growth in oystersTemperature is a key factor for controlling bacterialgrowth in oysters. However, there is little informationabout how fast certain harmful bacteria grows inAustralian oyster species (eg Pacific and Sydney rock54

Case StudyIncreased focus on egg safetyBetween 2009 and early 2011 there was a notable increasein Salmonella outbreaks linked to food containing eggs.Because the factors contributing to illness were identifiedas the poor handling of raw eggs, temperature abuse andthe use of cracked or dirty eggs, the Authority embarkedon a supply chain approach to prevent future outbreaks.A regulation was introduced this year requiring eggfarmers, graders, processors, storage facilities and eggtransport vehicles to put in place a food safety program,which will be audited and evaluated by the Authority.The new law aims for businesses to have in placecontrols, up to the point of retail sale, that minimise therisk of food poisoning.Further along the supply chain, we are focussingour efforts on targeted retail surveys – to identifypractices requiring improvement with local councils.The introduction of mandatory training requirements forFood Safety Supervisors in retail businesses will furtherimprove understanding and knowledge in this area.oysters) at different storage temperatures. A study byresearchers at the University of Tasmania – completedthis year – found that the bacterial pathogens testeddid not grow in Sydney rock oysters between 4 to 25˚C.This presents opportunity for more flexible ways to safelyhandle this oyster species.NSW Primary Industries: biotoxin analysisA project investigating the uptake rate of marinebiotoxins by various oyster species and how it mightassist in managing the risks of algal blooms began thisyear. Algal feeding trials were undertaken and oystersamples were collected and frozen for biotoxin analysis.South Australian Research and DevelopmentInstitute: viral testing of shellfishSome countries are proposing to implement viraltesting of shellfish as part of their risk managementprograms. In order to understand the key attributesand uncertainties with the analytical methods beingproposed, the Authority commissioned a literature reviewof the methods and their current use by regulatoryauthorities within Australia. This will inform us aboutemerging international practices for managing viral risksin shellfish for consideration with our industry.Australian Research Council Funding forFoodborne Illness Research: pathogen researchPathogens such as Salmonella and Campylobacter arecommon causes of illness in Australia. However, sourcesof these pathogens, and how they end up in foods, isoften not well understood. Without this knowledge,targetted control measures to address food safetyrisks can be compromised. In an effort to address thisknowledge gap, the Authority was approached by theAustralian National University (through the NationalCentre for Epidemiology and Population Health) todevelop a project for funding from the AustralianResearch Council (ARC). This was sought through theARC Linkage Grants process, where $250,000 wasawarded for a three year period.Evaluating and improvingThe Authority has a responsibility to continually improveour policies and programs.To this end, each evaluation we undertake includesthe development, and regular review, of an action plandesigned to deliver continuous improvement.NSW Food Authority Annual Report 2010-11 55

‘Fast Choices’The Authority led the development of the ‘Fast Choices’initiative – an Australian ‘first’ introduced throughlegislation passed by the NSW Parliament in November2010 for implementation from February 2011.The new law requires ‘standard food outlets’ (such asfast food chains, snack food chains and supermarkets) inNew South Wales to display energy content information(kilojoules) at the point of sale. Its intention is to helpconsumers make informed and healthier food choices.In developing the initiative, the Authority workedclosely with NSW Health, the food industry, the HeartFoundation, Choice, the Boden Institute and the GeorgeInstitute. These partnerships proved extremely beneficial– not only in the drafting of the legislation itself, but alsoin helping us develop key messages that can be used byfast food businesses to explain kilojoules and energy totheir customers.South Australia and Victoria have already announcedtheir intention to introduce an initiative similar to FastChoices and several other jurisdictions are activelyconsidering the issue. The ACT has passed similarlegislation.In response to the NSW initiative, the Australia andNew Zealand Food Regulation Ministerial Council agreed(in December 2010) that a national approach shouldbe developed to guide State-based approaches andensure consistency. This work is closely aligned withNew South Wales’ legislation and is well advanced.Challenges working across states and territoriesThere are a number of challenges in achieving nationaloutcomes for food safety. Because agency resourcesfor national work are limited, it is essential to agree onpriorities for the development of policy, food standardsand/or mechanisms for consistent interpretation andenforcement.Project timeframes are often lengthy due to the needto reach agreement on contentious issues across up toten jurisdictions. On top of this, stakeholder consultationis usually essential, further straining timeframes andresource requirements.The Authority plays a lead role in several areas ofnational work, including the development of new waysto work across jurisdictions to achieve commonoutcomes.Review of national food safety managementpolicyWith two-thirds of reported foodborne illness outbreaksinvolving food prepared in retail/food service premises,food safety management is this sector is a significantnational issue.Although the Food Standards Code establishes nationallyconsistent ‘baseline requirements’ for food safety inretail/food service premises, national agreement onadditional measures to manage food safety risk (such asmandatory training or food safety program requirements)has not been achieved.In the absence of an agreed national approach, anumber of jurisdictions, including New South Wales,have introduced additional risk management programs,but with little ability to harmonise requirements orensure consistency of approach across State borders.In October 2009, the Australia and New Zealand FoodRegulation Ministerial Council responded to this issue byrequesting a review of national food safety managementpolicy applying to retail/food service. New South Walesis leading this review under the auspices of the FoodRegulation Standing Committee.The review prepared a draft of comprehensive newpolicy guidance that was released for public consultationbetween October and December 2010. The draftpolicy guidance provides a framework to developefficient, effective and nationally consistent food safetymanagement arrangements, including harmonised Statebasedprograms where appropriate. The policy guidancealso facilitates collaboration in strategies to ensureconsistent implementation of requirements.Stakeholder responses to the draft proposal were largelypositive and the review intends to submit its proposals tothe Ministerial Council by the end of 2011.Developing national guidelines and compliancestrategiesThe Authority plays an integral role in the work of theImplementation Sub-Committee (ISC) – a sub-committeeof the Food Regulation Standing Committee (FRSC).The ISC develops national and Trans Tasman guidelines,compliance strategies and templates for regulatoryactivities (such as inspections) – as a means to achieve aconsistent approach.New South Wales leads the ISC work component thatfocusses on coordinating local government activities.Accordingly, the Authority is leading a national program todevelop a standardised food inspection checklist for useby all council Environmental Health Officers and a hygienerating system for food service (‘Scores on Doors’).This year we played a significant role in the ongoingwork of the ISC, contributing to the output of a numberof national working groups. This helped to facilitatethe consistent implementation of requirements such ascompliance planning for proposed new standards (egnational standards for meat, raw milk and seed sprouts),infant formula labelling compliance and a nationalstrategy for GM monitoring and compliance.NSW Food Authority Annual Report 2010-11 57

“We share information, facilitatestaff exchanges and deliver trainingprograms that help other agenciesto progress or refine food safetysystems and programs.Food Industry Emergency PlanThe Authority continued working with state, nationaland international agencies this year in refiningemergency response plans and protocols.Included in this work was the development of anupdated Protocols & Procedures, outlining how theAuthority will cooperate with the Department of PrimaryIndustries when responding to emergency situations.We were closely involved with Food StandardsAustralia New Zealand (FSANZ) in refining the nationalfood incident response protocol to ensure there isconsistency between the states and territories whenresponding to food related incidents. The Authorityactively led the response to several incidents thisyear, including the illegal presence of pharmaceuticalproducts in weight loss beverages and coffee products.The Authority also worked with the CommonwealthDepartment of Agriculture Fisheries and Forestry(DAFF) and the Australian Food and Grocery Council(AFGC) in establishing structures to ensure continuityof the food supply chain in the event of a significantdisruption – such as a widespread influenza pandemicor natural disaster. A framework is being developed thatwill be included as an annex to the NSW Food IndustryEmergency Sub-plan.The Authority also chaired the Implementation WorkingGroup for the new Poultry Meat Standard, securingindustry agreement for a national template for FoodSafety Management Statements on farms. This willsignificantly reduce the burden of implementing the newrequirements when they come into effect in May 2012.During the year we undertook re-training of all of ourauditing staff to ensure they are across the specialisedhigh risk auditing scopes required for Cook Chill, BivalveMollusc, Heat Treatment and RTE Meat. This ensures theAuthority will comply with the ‘National Auditor Guideline’,which requires these competencies by 1 October 2011.6. Learning from, and contributing to,the work of international food agenciesSharing information with similar agencies in othercountries enables any agency to improve its policies andprocedures, and to meet international benchmarks.The Authority willingly shares information, facilitates staffexchanges and delivers training programs that may assistagencies to progress or refine food safety programs andsystems.Highlights this year included:Visit by Chinese Agriculture OfficialsIn August 2010, a delegation of five Chinese agricultureofficials from the Anhui Province visited the Authority tolearn about Australia’s agricultural and food productionsystems. This included export supply chains, exportpolicies, food safety regulations and quality controlsystems. The delegation was organised under theauspices of the Australia-China Agriculture CooperationAgreement (ACACA).Advanced Listeria Workshop in ChicagoIn July 2010, the Authority held a summit in Sydney onDealing with Listeria in the processed meat and poultryindustries. Following this event, the Authority’s DrDavid Miles was invited by the American Meat IndustryFoundation (AMIF) to attend the ‘Advanced Listeriamonocytogenes Intervention and Control Workshop’– held in Chicago (US) in November 2010. It was anopportunity to see how the United States’ peak meat58

KRA TableI&I NSW Corporate PlanKey Result Area 6Safe healthy and biosecureindustriesKey Result Area 8Service delivery excellenceNSWFA Corporate PlanLinkageKey Result Area 1Safer food, clearer choicesKey Result Area 2Safe food produced and sold in NSWKey Result Area 3Well informed industry and consumersKey Result Area 4Effective service deliveryKey Result Area 5Governance and organisational supportNSWFA Corporate PlanOutcomes• Reduction in foodborne illness in NSW• Consumers are equipped to make informed choicesabout the food they eat• All food industry sectors under risk-basedsurveillance• NSW food industry performance benchmarked andverified• Improvement in compliance of NSW food industrywith food regulations• NSW food industry and consumers have improvedaccess to food safety information provided by theNSW Food Authority• Food handlers in NSW have improved knowledge offood safety standards• Food is correctly labelled• Regulatory systems and standards appliedconsistently• Streamlined and efficient regulatory processes• Government provided with timely, appropriate andreliable advice• The Authority’s programs and decisions are basedon sound scientific and other evidence• Agreements, aimed at enhancing service delivery,are in place with all relevant parties• NSW Food Authority influences national agenda• NSW Food Authority learns from and contributes tothe work of international food agencies• Technology supports the delivery of quality servicesto staff and stakeholders• Skilled and capable staff attracted, developed andretained to deliver results in a safe environment• Results are achieved through effective financial andasset management• Sound corporate governance and administrativeframeworks are in place• Priority government sector-wide policiesimplementedNSW Food Authority Annual Report 2010-11 61

NSW Food Authority Corporate Plan 2009 – 2012 Reviewed and updated in June 2010NSWFA KRA 1: Safer food, clearer choicesLinks to I&I NSW KRA 6 – Safe healthy and biosecure industriesOutcomes1.1 Reduction in foodborneillness in NSW1.2 Consumers are equippedto make informed choicesabout the food they eatStrategies• Develop and maintain the Authority’s overarching food safety strategy• Implement controls for targeted pathogen reduction• Implement risk management programs for targeted industry sectors• Identify emerging issues and key contributors related to foodborne illness in Australia• Develop a program of high impact consumer information and health promotion programs• Provide public access to regulatory information• Identify and utilise media opportunitiesNSWFA KRA 2: Safe food produced and sold in NSWLinks to I&I NSW KRA 6 – Safe healthy and biosecure industriesOutcomes2.1 All food industry sectorsunder risk-basedsurveillance2.2 NSW food industryperformance benchmarkedand verified2.3 Improvement in complianceof NSW food industry withfood regulationsStrategies• Undertake inspection and audit programs in accordance with priority risk classifications• Monitor local government compliance with Food Regulation Partnership programs formaintaining surveillance of the food retail sector• Develop and implement food compliance surveys to assist the Authority’s and local councils’regulatory activities• Maintain risk management programs for shellfish harvest areas in NSW• Develop and participate in state and national emergency preparedness, response & recoveryprograms• Develop and implement the third party audit verification program• Utilise inspection and audit information to benchmark industry and regulatory performance• Develop and implement food verification surveys to assist the Authority’s regulatory activities• Refine and implement industry communication plan• Refine industry publications• Improve compliance of poor performing licensed businesses• Implement national ISC policy and protocolsNSWFA KRA 3: Well informed industry and consumersLinks to I&I NSW KRA 6 – Safe healthy and biosecure industriesOutcomes3.1 NSW food industry andconsumers have improvedaccess to food safetyinformation, provided by theNSW Food Authority, whichis appropriate and useful3.2 Food handlers in NSW haveimproved knowledge offood safety standards3.3 Food is correctly labelledStrategies• Maintain system for all Authority communications to be effective and accessible• Develop and implement a social media strategy• Review and refine communication delivery channels• Identify audiences and develop targeted communication strategies focusing on hard to reachaudiences• Implement food safety supervisor program• Develop and publish material to assist in improving food safety knowledge of food businesses• Respond to labelling complaints in accordance with the Authority’s complaints policy• Implement targeted labelling surveillance programNSWFA KRA 4: Effective service deliveryLinks to I&I NSW KRA 6 – Safe healthy and biosecure industries, KRA 7 Positive business environment,KRA 8 Service delivery excellenceOutcomes4.1 Regulatory systemsand standards appliedconsistentlyStrategies• Lead and/or participate in key ISC projects• Monitor approved auditor practice against ‘Regulatory Food Safety Auditor Manual’• Standardise inspection records and processes across local governments• Licensing requirements are administered in accordance with Food Regulation 2010• Maintain the process for approving analysts and laboratories• Implement RTO and FSS program requirements with regard to processing applications andissuing certificates62

NSW Food Authority Corporate Plan 2009 – 2012 cont. Reviewed and updated in June 2010NSWFA KRA 4: Effective service delivery cont.Links to I&I NSW KRA 6 – Safe healthy and biosecure industries, KRA 7 Positive business environment, KRA 8 Servicedelivery excellenceOutcomes4.2 Streamlined and efficientregulatory processes4.3 Government provided withtimely, appropriate andreliable advice4.4 The Authority’s programsand decisions are basedon sound scientific andother evidence4.5 Agreements, aimed atenhancing service delivery,are in place with allrelevant parties4.6 NSW Food Authorityinfluences national agenda4.7 NSW Food Authority learnsfrom and contributes tothe work of internationalfood agenciesStrategies• Coordinate red tape reduction commitments• Implement Electronic Service Delivery (ESD) strategy• Review and refine legislative machinery• Review effectiveness and structure of consultative committees in light of I&I NSW• Align NSW Food Safety Scheme requirements with new national Standards• Implement and refine approved food safety auditor program• Monitor and refine Consumer & Industry Helpline service delivery• Monitor performance and refine ministerial and media liaison systems• Develop and implement system to allocate and track Government requests for Authority input• Implement research and survey program to meet regulatory needs• Perform risk assessments to provide evidence for regulatory needs• Implement evaluation program• Monitor and undertake research on consumer awareness, beliefs and behaviours• Review relevant MoUs in light of new I&I NSW structure• Review and refine operational agreements• Maintain the delivery of laboratory services• Maintain and review Food Regulation Partnership• Lead and/or participate in key ANZFRMC/FRSC policy projects• Coordinate NSW input to Food Standards Development• Coordinate NSW input to standards development committees• Build strong relationships with central agencies responsible for NSW input into COAGprocesses• Maintain and implement plan for targeted international activities• Maintain relationships with NZ food safety authorities• Host an international food safety conferenceNSWFA KRA 5: Good governance and organisational supportLinks to I&I NSW KRA 7 Positive business environment, KRA 8 Service delivery excellenceOutcomes5.1 Technology and businesssystems support thedelivery of quality servicesto staff, and stakeholders5.2 Skilled and capable staffattracted, developed andretained to deliver resultsin a safe environment5.3 Results are achievedthrough effective financialand asset management5.4 Sound corporategovernance andadministrative frameworksare in place5.5 Priority governmentsector-wide policiesimplementedStrategies• Establish agreed ICT service levels and support with I&INSW Corporate Services Directorate• Maintain in-house business systems and IT infrastructure to agreed service levels• Seek capital funding for information management and technology• Implement business systems development projects• Implement outcomes from the ‘Building a stronger workplace’ project, including values• Implement a performance management system• Develop suitable business cases to address staff freeze policy criteria• Build profile and implement outcomes from OHS committee• Staff are fully informed about Food Authority activities• Review and update asset management plan in accordance with NSW Treasury guidelines• Review and update financial management plan• Investigate new/alternative revenue streams• Monitor, report and provide advice on agencies actual performance against budget• Review and update the NSWFA Risk Management Plan• Perform non-outsourced operational and statutory Finance functions in accordance with PublicFinance & Audit Act, Treasurers Directions and Accounting Standards• Develop and maintain effective corporate planning and reporting• Review Authority administrative policies for currency and alignment with Government policy• Implement priority government policies• Assess and monitor Authority compliance with priority government sector-wide policiesNSW Food Authority Annual Report 2010-11 63

PrioritiesThe Authority’s Corporate Plan also aligns our KeyResult Areas with broader government and communityobjectives.Community healthThe Authority’s Key Result Area 1 – safer food, clearerchoices – contributes directly to the health and wellbeingof the New South Wales community by helpingreduce foodborne illness and enabling consumers tomake informed choices.This contribution also supports efforts by othergovernment departments, principally NSW Health.To achieve this, food must be correctly labelled andhandled properly and safely – by both the food industryand consumers. These aspects are encompassed in theAuthority’s Key Result Area 3 – well informed industryand consumers.For the food industry, this covers everything frommanufacturing, producing, collecting, extracting andprocessing to storing, transporting, delivering, preparing,treating, preserving and packaging food. It also extendsto cooking, thawing, serving and displaying of food.These processes are defined by the Australia NewZealand Food Standards Code, which is administeredby the Authority in New South Wales.A strong New South Wales economyIn carrying out our food regulatory functions, theAuthority aims to keep compliance costs for the foodindustry as low as possible and ensure that areas ofduplication are identified and addressed. These elementsare incorporated into our Corporate Plan in Key ResultArea 4 – effective service delivery – and support thegovernment priority of maintaining a stronger New SouthWales economy.Other elements which feed into this priority include costrationalisation and industry consultation, which form animportant part of all the services the Authority delivers.Together, these services help make the food industrysafe, competitive and reputable (the planned result).Achieving this planned result requires the industryframework to be aligned with other requirements(eg export requirements) to minimise industry cost andincrease market access for New South Wales’ produce.The Authority’s contribution to community health alsohelps the state economy, given the substantial annualcost of foodborne illness (when measured in terms oflost productivity and medical costs).64

People and systemsIn order to continue delivering on our promise to provide‘safer food and clearer choices’, the Authority needs toensure that it has the right people in place, supported byefficient and effective systems.A team of 121 people work for the Authority, usingscience and new technology to fulfil our food safetyobligations.The Authority sits within the Primary Industriesministerial portfolio and is one of the agencies thatmakes up NSW Trade & Investment – a new departmentestablished by the New South Wales Government inApril 2011. Prior to that we were part of Industry &Investment (I&I NSW).During 2010-11, responsibility for corporate peoplemanagement transferred to the Corporate ServicesDivision of I&I NSW and subsequently to NSW Trade &Investment.Our PeopleStaff numbers and breakdownAs at 30 June 2011, 121 people worked for the NSWFood Authority (119 staff and two Senior ExecutiveService (SES) Officers). See table below.Joint Consultative Committee (JCC)The Authority participated in the Industry & InvestmentNSW Joint Consultative Committee (JCC) during 2010-11.A new peak JCC was established within I&I NSWin August 2010, following the final meeting of theAuthority’s JCC in December 2009. Divisional JCC’swere also established within I&I NSW. Both consultativebodies meet every six months. This structure deliveredan effective quarterly consultative forum across I&I NSWand its divisions.Staff Numbers by Category*Occupation Group 2010-11 2009-10 2008-09 2007-08Clerical 27 30 30 31Food Safety Officers 92 96 95 84Total Staff (non-SES) 119 126 125 115Senior Executive Service 2 2 2 2TOTAL STAFF (all) 121*Due to change in occupation group classifications, staff numbers have been revised for the four FY periods.NSW Food Authority Annual Report 2010-11 65

“The Authority is committed tomaintaining the health, safety andwelfare of all our staff and visitors.Major issues discussed within the consultative forumsduring 2010-11 included:• Corporate and shared services reform• Corporate services realignment• Establishment of a Better Services and Value taskforcereview• Common flexible working hours agreement• Voluntary redundancy program• Consolidation of AwardsIn April 2011, I&I NSW was dissolved and NSW Trade &Investment formed. This will require the new departmentto revise the current JCC structure. It is anticipated thiswill be put in place over the ensuing months.Training and developmentOne staff member participated in the NSW Trade &Investment Management Development Program andone staff member participated in the NSW Trade &Investment Leadership Program, while 42 staff membersattended 14 courses offered on the NSW Trade &Investment training calendar during the year.Graduate Recruitment ProgramThe Authority engaged a graduate recruit under the NSWTrade & Investment Graduate Recruitment Program inFebruary 2011.Staff salariesDuring the year, eligible staff members covered by theCrown Employees (Public Sector Salaries) Award 2008received a salary increase of four per cent on 9 July2010.The award provided for three wage increases – after1 July 2008 (retrospectively) and then in 2009 and2010. The Award expired in June 2011 and a new awardapplication to the Industrial Relations Commission wasmade by the relevant unions.The NSW Trade & Investment (Orange) Staff PayrollCentre managed the Authority’s payroll and leaveadministration.Equal Employment Opportunity (EEO)NSW Trade & Investment updated several policies ofrelevance which apply to the Authority and includedpolicies on Protected Disclosure, Equity and Diversity,Conflicts of Interest, Grievance Management and Bullyingand Harassment Prevention.Disability Action Plan formulatedIn February 2009, we established a working party todevelop a five year Disability Action Plan (DAP). Theplan explores ways of improving service delivery to ourexternal stakeholders and members of the public witha disability. It is in line with the ‘Guidelines for disabilityaction planning by NSW Government agencies’ issuedby the NSW Department of Ageing, Disability and HomeCare. NSW Trade & Investment began work on a newplan during 2010-11.Statistical information on EEO targetgroupsAs at 30 June 2011, females comprised 54.6 per cent ofthe organisation. This represents a significant increaseon the 36 per cent recorded in the Authority’s first yearof operation (June 2004).Aboriginal Affairs CommitteeThe Authority has one staff member participating in boththe NSW Trade & Investment Aboriginal EmploymentNetwork Group and the Aboriginal Employment SteeringGroup.Indigenous activities held during the year included amorning tea and flag-raising ceremony at the Authority’sTaree office in July 2010 to promote awareness amongstaff of issues affecting Aboriginal people during NAIDOC(National Aborigines and Islanders Day ObservanceCommittee) week.The Authority encourages staff to use ‘Welcome toCountry’ and ‘Acknowledgement of Country’ protocols tointroduce appropriate Authority events. These includenational and international conferences, staff conferencesand major meetings.66

Trends in the Representation of EEO Groups% of Total StaffEEO GroupBenchmarkor target2008 2009 2010 2011Women 50% 49% 50% 54% 54.6%Aboriginal People & Torres Strait Islander 2% 0.9% 0.8% 0.9% 0.8%People whose first language was not English 20% 15% 15% 16% 14.9%People with a disability 12% 4% 4% 3% 1.7%People with a disability requiring work-related adjustment 7% 0% 0% 0% 0%Trends in the Distribution of EEO GroupsEEO GroupBenchmarkor target% of Total Staff2008 2009 2010 2011Women 100 90 87 88 88Aboriginal People & Torres Strait Islander 100 n/a n/a n/a n/aPeople whose first language was not English 100 n/a n/a n/a n/aPeople with a disability 100 n/a n/a n/a n/aPeople with a disability requiring work-related adjustment 100 - - - -A ‘distribution index’ of 100 indicates that the distribution of the EEO group across salary levels is equivalent to other staff. Values less than100 indicate that the EEO group tends to be concentrated at lower salary levels than other staff. The more pronounced this tendency is, thelower the index will be. All staff percentages and distribution index figures are as at 30 June 2011.Occupational Health and Safety (OH&S)The Authority is committed to maintaining the health,safety and welfare of all our staff and visitors.To ensure this continues effectively, we operate adedicated Occupational Health and Safety Committee,which meets bi-monthly.The committee comprises five elected staffrepresentatives and three management representatives,including a representative from the Chief ExecutiveOfficer. A secretary/executive officer manages committeebusiness. Elections are held every two years. The nextelection is due in November 2011.Key OH&S activities during 2010-11 included:• The development of a Work Health and Safety RiskRegister for the agency based on the highest risksstaff are exposed to in the various functional units.• The development of a health and safety action plantemplate, assisting managers to implement riskmitigation strategies and controls throughout the year.• The development of Bullying and HarassmentPrevention training for all staff. Around 95% ofstaff attended the training, which was completedby December 2010. The rollout of a Departmentale-learning tool will enable remaining staff, and anynew recruits, to complete this training online.• Refresher training on emergency evacuationprocedures was provided to all head office staff andfire wardens during May 2011.• Authority representatives attended the WorkCoverNSW Food Authority Annual Report 2010-11 67

“Information management is criticalto the Authority’s ability to regulateapproximately 56,000 food businessesthroughout New South Wales.NSW and Treasury Managed Funds informationsessions on new Workplace Health and Safety laws.These come into effect in NSW on 1 January 2012.• The Authority participated in the Industry &Investment NSW (I&I NSW) Welfare and SafetySteering Committee to implement the PolicyFramework for all divisions of the new Department.This committee was dissolved in April 2011 whenI&I NSW itself was dissolved and NSW Trade &Investment was formed.The Authority will participate in developing andimplementing OH&S policies and procedures with NSWTrade & Investment during 2011-12. These activitieswill ensure that the Department, and subsequently theAuthority, has in place a framework in which to complywith the new health and safety laws.Staff benefitsGymnasiumThe Authority’s gym at head office continued to be wellsupported throughout the year with 52 staff (42 percent) being members. The gym is one of many measuresaimed at maintaining the health and well-being of ouremployees.VaccinationsFlu vaccinations for staff were held in May 2011 andwere administered to 37 staff members.Executive OfficersChief Executive Officer’s remuneration andperformanceAlan Coutts – Chief Executive Officer, NSW FoodAuthorityBachelor of Commerce (Majoring in Economics) &Graduate Diploma of Education, University of NSW.Chief Executive Officer, SES Level 6.Remuneration package: $312,850 per annum(includes employment benefits of $15,775.20).Engaged on a five year Contract until November 2013.Mr Coutts joined the NSW Food Authority in November2008 and is responsible for its overall strategic directionand vision.Reporting directly to the Minister for Primary Industrieson all agency activities, he leads a diverse organisationthrough his executive management team. Prior to joiningthe Authority, Mr Coutts was Deputy Director-General(Mineral Resources) of the NSW Department of PrimaryIndustries.In his third year heading the Authority, Mr Couttsoversaw some significant milestones in food safety.The most notable of these was the launch of the ‘FastChoices’ initiative which saw legislation introduced thatrequires ‘standard food outlets’ (such as fast food andsnack food chains) in New South Wales to display energycontent (kilojoules) at the point of sale. Its intention is tohelp consumers make more informed and healthier foodchoices.Other milestones included:• The commencement of the new Food SafetySupervisor (FSS) program – requiring certainfood businesses in the NSW hospitality sector (egrestaurants, cafes, takeaways and pubs and clubs) tohire at least one FSS to ensure food is handled safely.• The piloting of the ‘Scores on Doors’ scheme – whereparticipating food businesses are assessed againstrelevant legislation and awarded a ‘rating’. Thishighlights to consumers the businesses that are doingthe right thing.Senior Management for 2010-112010-11 2009-10 2008-09Total SES 2 2 2CEO level 6 1 1 1SES level 4 1 1 1Female SES - - -CEO = Chief Executive Officer SES = Senior Executive Service68

• A review of food safety requirements for the hospitaland aged care foodservice sector – where theAuthority worked closely with the industry and NSWHealth to provide this sector with better guidance andsupport.• The update of the Authority’s website – with hits tothe site reaching the five million mark.As he leads the Authority into 2011-12, Mr Coutts willcontinue to focus his team on ensuring food sold in theState is safe and correctly labelled and that consumers areable to make informed choices about the food they eat.AdministrationThe Administration Unit provides office accommodationand procurement services for the Authority, as well asreception and executive support. Of the Authority’s 121staff, 96 are located in the head office in Newington,with 25 working from regional locations across NewSouth Wales. There are eight regional offices, most ofwhich share space with other divisions of NSW Trade& Investment. The Authority owns and maintains theNewington head office, near Sydney Olympic Park.Our SystemsInformation ManagementInformation management is critical to the Authority’sability to regulate the approximately 56,000 foodbusinesses throughout New South Wales.To effectively manage our data requirements we havea relational database system called BYTE. BYTE is usedto manage licensing, audit and inspection data andworkflows for more than 14,500 licensed businesses. Itrecords details of inbound calls, complaint investigationsand enforcement activities and manages the data flowsfor the publication of the ‘Name and Shame’ register.BYTE is also used in the accreditation of third partyauditors and receives audit results submitted.During 2010-11 BYTE’s functionality was extended tomanage approval of registered training organisationsand enable them to issue certificates to trained foodsafety supervisors in retail food service businesses via aninterface. Several other projects were undertaken duringthe year including the launch of ‘Food Notify’ a systemenabling online notification of food safety supervisors byretail food service businesses. A major upgrade of theBYTE system was also undertaken to enhance its userinterface and update the application platform.These improvements contributed to an ongoing worksprogram which will:• ensure that the Authority’s key business systemsremain ‘state-of-the-art’,• accommodate new legislative changes as they occur,• provide wireless access for field staff, and• improve the public’s access to the Authority’s serviceselectronically.Financial ManagementFinancial operationsThe Business Services Branch is responsible formanaging the Authority’s financial activities, includingthose of its subsidiary entity, the Office of the NSW FoodAuthority, and subsidiary companies, Milk Marketing(NSW) Pty Limited and Pacific Industry ServicesCorporation Pty Limited.The branch’s role and functions include strategic financialplanning (comprising formulation of five-year forwardestimates), coordination of annual budget preparation,liaison with The Treasury, the NSW Audit Office andpreparation of submissions for government funding. Thebranch also provides financial policy analysis and assistsin formulation of regulatory programs and other frontline service initiatives.The branch also does statutory, management andindustry reporting and as well as undertaking someaccounts receivable functions.A key focus of the Authority into the future is themaintenance of a secure, appropriate and sustainablefunding base. The Authority is focused on continuedimplementation of electronic service delivery and relatedtechnology, with a view to improving services to ourlicensees and other stakeholders.NSW Food Authority Annual Report 2010-11 69

“The Authority contracts theDivision of Analytical Laboratories(DAL) to undertake most of ourfood testing.Asset managementAt 30 June 2011, the Authority’s capital asset basetotalled $13.6 million and includes our head officebuilding at Newington in Sydney, a regional office atTaree, and various other assets. The Business ServicesBranch manages the Authority’s assets, including ourproperties and motor vehicle fleet, maintains the assetmanagement plan and coordinates the annual stock takeof fixed assets.Science and PolicyThe Science and Policy Branch provides support throughits scientific and technical capability, strategic issuesmanagement, policy and legislation coordination anddevelopment, laboratory management and ministerialliaison.Issues managementEach week, an Issues Management Advisory Group(IMAG) – consisting of a cross-section of staff fromkey functional areas – reviews technical, operationaland media developments in food science and safetyrelevant to New South Wales, national and internationaljurisdictions, stakeholders and the community. IMAGthen determines appropriate action in relation to thosedevelopments and reports these to the Executive,allowing it to respond quickly and effectively to currentand emerging strategic issues. The Authority also has aninternal network of scientists to assist the Chief Scientistin assessing new scientific findings and their implicationson the activities of the agency, its stakeholders and thecommunity.Ministerial coordinationThe Authority reports to the Minister for PrimaryIndustries. The branch facilitates Ministerial coordination.Communication with the Minister’s Office ensures thatthe Minister and the NSW Government is provided withaccurate and appropriate advice and information onfood related issues. This role has expanded following theintegration of the Authority into Industry & InvestmentNSW (now NSW Trade & Investment) – to include liaisonand coordination with the broader Department.The branch also coordinates advice to the Minister asLead Minister for New South Wales on the Australia andNew Zealand Food Regulation Ministerial Council. TheMinisterial Council establishes the policy framework fordomestic food standards, considers draft food standards(and may ultimately amend or reject them) and overseesthe implementation enforcement of standards, includingthe promotion of consistency and harmonisation.Science and technical adviceThe branch provides science and technical adviceto other units within the Authority, NSW Trade &Investment and the community. We advise on observedand proposed business practices, emerging issues(reported here and overseas) and incident management.The branch also reviews community and industryeducational information for scientific accuracy.Laboratory managementThe Authority contracts the Division of AnalyticalLaboratories (DAL) to undertake most of our foodtesting.The food analysis conducted by DAL includesmicrobiological and chemical testing as well as molecularbiology tests such as identification of viruses, detectingthe presence of genetically modified ingredients in foodsand DNA fingerprinting of certain bacteria.Where testing cannot be conducted by DAL, otherlaboratories are used.Where available, the Authority requires each laboratoryused to:• be accredited by the National Association of TestingAuthorities (NATA)• be involved in proficiency testing programs• use standards set by Standards Australia Ltd.70

2010-11 legislative changesDuring 2010-11 the following changes were made to theAuthority’s legislation:Amendments to Food Act 2003 and FoodRegulation 20101. Food Amendment Act 2010Assented to 29.11.10. Amended Food Act 2003;amendments included various operational and technicalrefinements, and the introduction of requirements forcertain prescribed food businesses that operate at morethan one premise (or in a chain), known as standardfood outlets, to display certain nutritional informationin relation to standard food items that they sell, andrequirements for other standard food outlets thatvoluntarily display certain nutritional information tomeet certain requirements in relation to the display ofthat information, and to make other changes to improvethe administration of the Act. These amendmentscommenced on 29.11.10 with a lead-in period foroffences so that a person does not commit an offenceuntil on or after 1.2.12. Amended Food Regulation2010 to prescribe the standard food outlets that arerequired to display the above nutritional informationand to prescribe the kind of nutritional information andthe manner of determining and displaying it and tomake other related amendments. These amendmentscommenced on 1.2.11 except for the new penalty noticeprovisions which commence on 1.2.12.2. Miscellaneous Acts Amendment (Director’s Liability)Act 20113. Food Amendment (Food Safety Supervisors)Regulation 2010Commenced on 9.7.10. Amended Food Regulation 2010to introduce a new part relating to the administrationof the Food Safety Supervisors program which includesprovisions relating to the approval of registered trainingorganisations to issue food safety supervisor certificates.4. Food Amendment (Beef Labelling) Regulation 2010Commenced on 31.8.10. Amended Food Regulation 2010to prescribe the AUS-MEAT Domestic Retail Beef Registeras a replacement document for the purposes of thedefinition of the AUS-MEAT manual in the Food Act.5. Food Amendment (Penalty Notice Offences)Regulation 2010Commenced on 1.10.10. Amended Food Regulation2010 to prescribe offences relating to the requirementfor certain food businesses to appoint, and give noticesof appointment of food safety supervisors and to keepfood safety supervisor certificates on relevant premisesas offences for which penalty notices may be issued. Atwelve month lead-in period applies to these offences.6. Food Amendment (Food Standards Code)Regulation 2010Commenced on 10.12.10. Amended Food Regulation2010 to modify the Food Standards Code to clarify thatrestrictions on permitting live animals in areas in whichfood is handled do not apply to dogs in outdoor diningareas, as provided for by the Companion Animals Act1998.Assented to and commenced on 10.5.11. AmendedFood Act 2003 to enable a provision of the regulationsto be declared an “excluded provision”. Section 122(1) of the Food Act, which imposes on directors andother individuals concerned in the management ofa corporation personal liability for certain offencescommitted by corporations, does not apply to an“excluded provision”. Amended Food Regulation 2010to declare certain provisions relating to the display oflicences as excluded provisions.NSW Food Authority Annual Report 2010-11 71

Statutory reportingSubsidiary and controlled entitiesThe Office of the NSW Food AuthorityThe Office of the NSW Food Authority is a division of theGovernment Service, established under the Public SectorEmployment and Management Act 2002.The Office of the NSW Food Authority’s sole objective isto provide personnel services to the NSW Food Authorityand is a not-for-profit entity. It is consolidated as partof the NSW Total State Sector Accounts. It is domiciledin Australia and its principal office is at the Authority, 6Avenue of the Americas, Newington NSW 2127.The Office of the NSW Food Authority commencedoperations on 17 March 2006, when it assumedresponsibility for the employees and employee relatedliabilities of the Authority. The assumed liabilitieswere recognised on 17 March 2006, together with anoffsetting receivable, representing the related fundingdue from the former employer.Pacific Industry Services CorporationPty LimitedPacific Industry Services Corporation Pty Limited (PISC)provided laboratory services, and was a subsidiarycompany of the former SafeFood NSW.In May 2001, all its assets (excluding land and buildings)were sold. All its land and buildings were subsequentlysold in September 2001. PISC will be wound up during2011-12.Milk Marketing (NSW) Pty LimitedMilk Marketing (NSW) Pty Limited (Milk Marketing) was acontrolled entity of the NSW Food Authority until 1 March2011. On 2 March 2011 ownership of the companywas transferred to the former Industry & InvestmentNSW and subsequently to the Department of PrimaryIndustries, a division of NSW Trade & Investment. In2010-11 the Board of the company, appointed by theMinister, comprised the Chair, Mr George Davey, DeputyDirector-General, Department of Primary Industries, andDirectors, Mr Robert Grey, representing the NSW dairyindustry and Mr Peter Sutherland, representing the NSWFood Authority.The company’s funds are applied in the event of anindustry emergency and for the general purposes offacilitating information exchange, managing emergingissues and promoting the interests of the NSW dairyindustry.During 2010-11, a number of key activities wereundertaken including:• Commissioning an historical record project onderegulation in the NSW dairy industry for publicationin mid 2012.• Continuing active participation in the activities of theInternational Dairy Federation, contributing to a strongfocus on marketing strategies for nutrient density as aplatform for promoting dairy foods to consumers.• Convening a successful symposium to addressemergency or crisis management in the dairy industry,featuring the President IDF and speakers from theUSA, UK, Northern Ireland, South Africa and theAustralian dairy industry.• Continuing monitoring of issues such as A2 milk healthclaims, the relationship between Mycobacteriumparatuberculosis and Johnes and Crohns diseases,animal welfare and obesity.• Continuing support of an industry leadershipdevelopment program jointly with the NSW DairyIndustry Conference, including sponsorship of anindustry delegation to the IDF World Dairy Summitheld in Auckland, New Zealand in November 2010.• Hosting a number of successful industry roundtablemeetings during the year, including milk pricing, dairyproduct quality and nutrition, innovation and dairypromotion.• Continuing Associate Membership of the Global DairyPlatform and other networks, ensuring that MilkMarketing receives regular reports on emerging issueswhich may affect the NSW dairy industry.• Continuing sponsorship of Chair of Dairy Science atthe University of Sydney and the DIAA (NSW) AnnualConference and Dairy Products Awards Competition.72

ConsultantsDetails of consultants costing $30,000 or more: twoconsultants were engaged for more than $30,000 andeleven were engaged in total at a cost of $260,868 tothe NSW Food Authority consolidated entity.Guarantee of serviceThe Authority has established internal control processesdesigned to ensure the achievement of our objectives.We utilise the NSW Trade & Investment InternalAudit and Risk Committee, have an established riskmanagement framework and conduct reviews to assesscontrols. We are committed to delivering appropriate,effective and quality services to our stakeholders.Risk Management AttestationEnterprise Risk Management and Audit andRisk CommitteeThe Authority has an Enterprise Risk ManagementPolicy, Procedures, Risk Register and treatment plansfor all significant risks identified – based on Australian/New Zealand Standard Risk Management Principles &Guidelines AS/NZS ISO 31000:2009. The Enterprise RiskManagement Plan, Risk Register and treatment plans areregularly reviewed by our Executive and the NSW Trade& Investment Audit and Risk Committee and updated asappropriate. The purpose of the plan, risk register andtreatment plans are to:• establish an overarching risk management frameworkthat incorporates and links to existing program riskmanagement plans• identify and assess risks to overall service delivery andcorporate strategies• inform the Authority’s internal audit program• develop strategies and risk treatment plans to mitigatethe most serious risks and incorporate these intocorporate planning and reporting• establish a governance structure to manage corporaterisks.An internal audit was undertaken during 2010-11 by RSMBird Cameron Ltd on the Authority’s ‘Name and Shame’program.The Authority is a member of the NSW TreasuryManaged Fund (TMF) which is a self insurance schemeowned and underwritten by the NSW Government. TMFprovides a full range of insurance cover for us, includingworkers’ compensation, property, public liability,comprehensive motor vehicle and miscellaneous risks.The Authority is also provided certain protection underthe Food Act 2003 – in certain circumstances as providedin the Act. It is also committed to using risk managementprinciples to minimise risk exposure and premium costs.The management of risk has been a key considerationin the development of our strategic plan and issuesmanagement is carried out as part of our routineoperations.NSW Food Authority Annual Report 2010-11 73

The Authority has a Business Continuity Plan andDisaster Recovery Plan. Both plans were successfullytested.The plans comprise a set of processes and proceduresthat are updated quarterly and tested annually. Thisensures that critical business functions can continueduring, and after, a disaster, minimising the disruptionof services to the public.Multicultural Policies and Services PlanThe Authority adopted new terminology for ourmulticultural program this year. Previously the EthnicAffairs Strategy and Action Plan, it is now known as theMulticultural Policies and Services Plan. This programwill be further restructured in 2011-12 in line with theCommunity Relations Commission’s multicultural planningframework.We have an ongoing commitment to the principles ofmulticulturalism, ensuring our services and facilities areaccessible to everyone in New South Wales.The Authority undertakes to:• ensure our safety programs cater for the ethnicdiversity of the State’s consumers and food industry• service those from culturally and linguistically diverse(CALD) backgrounds• ensure that our employees are acknowledged for theircultural diversity and granted reasonable flexibility intheir duties to:- accommodate culturally diverse practices, and- utilise culturally specific skills• maintain consistency with Equal EmploymentOpportunity principles, ensuring that prospectiveemployees are treated equally and not disadvantagedby virtue of any CALD community membership orcultural belief or practice.This assists industry by ensuring that:• all food industry participants have appropriate accessto the Authority’s consultation processes, regulatoryprograms and advisory services,• all food industry participants have a betterunderstanding of the Authority’s role and practicesrelating to culturally diverse communities and foodindustry participants, and• our programs and services take account of culturallydiverse and traditional methods of food preparation.We have developed an implementation action plan togive effect to these strategies.As a ‘small agency’, the Authority is required to reporton our plan and progress every three years – as definedin the Annual Reports (Departments) AmendmentRegulation 2007 and the Annual Reports (StatutoryBodies) Amendment Regulation 2007. We choose,however, to make this information available annually.Our achievements for 2010-11 are detailed in theMulticultural Policies and Services Report. See page 76.The Authority also reports our multicultural strategiesand actions as part of the Multicultural PlanImplementation Report for NSW Trade & Investment.Previously, this was through Industry & Investment NSW.Languages are included in the set where the incidence ofconsumers who speak a language other than English athome (or have difficulty with English) is highest.Other resources are translated as appropriate.Languages include Arabic, Chinese, Greek, Italian,Japanese, Khmer, Korean, Macedonian, Serbian, Spanish,Thai, Turkish and Vietnamese.Code of conductThe Authority is committed to meeting the expectationsof the community to conduct our work with efficiency,economy, fairness, impartiality and integrity. Theseprinciples are inherent in our Code of Conduct and ourRegulatory Food Safety Auditor Code of Conduct.Annual Report productionProduction of the NSW Food Authority Annual Report2010-11 cost $25,033.80 + GST. Two hundred (200)hard copies were printed. This report is also availablefor free download from www.foodauthority.nsw.gov.au.Formal Access RequestsGIPA (Government Information Public Access)Applications for the NSW Food Authority are managedcentrally and are included in the consolidated GIPAinformation published in the Annual Report for NSWTrade and Investment.Further information about accessing documents underGIPA can be located at www.foodauthority.nsw.gov.auPrivacy managementThe Food Act 2003 imposes particular obligations onthose administering or executing the Act not to disclosecertain confidential information obtained by them in thecourse of their duties.Matters relating to more general collection, disclosureand use of personal information by the Authority aregoverned by provisions of the Privacy and Personal74

Information Act 1998. Personal information whichcontains information or an opinion about an individual’shealth or disability is also subject to provisions of theHealth Records and Information Privacy Act 2002.We are reviewing our privacy management arrangementsto reflect the integration of administrative functions withNSW Trade & Investment.Energy performanceCorporate commitmentThe Authority is committed to minimising our impact onthe environment by:• achieving energy savings• incorporating sustainable energy managementpractices (where cost effective)• using whole-of-government energy contracts to achievecost savings• purchasing green power to reduce greenhouse gasemissions.Electricity is supplied to our offices through the StateContract Control Board electricity contracts C777. Thisincludes the purchase of six per cent green power.where possible. Staff awareness and participation inlowering gas emissions is promoted via posters andthe intranet.Waste reductionThe Authority operates in accordance with the NSWGovernment Waste Reduction and Purchasing Policy(WRAPP).Our policy is to continue to reduce waste by increasingrecycling and purchasing recycled content productswhere possible. All copy paper purchased has a minimum50 per cent recycled content and remanufactured laserprinter and fax toner cartridges are purchased whenavailable.Initiatives for waste reduction have included increasingthe replacement of paper documents with electronicdocuments.This includes email, e-newsletters and electronic recordkeeping. Double-sided printing and copying is also usedwhere appropriate.We also recycle all toner cartridges, light globes andfluorescent tubes, and recycle and/or donate redundantIT equipment and mobile phones.PlanningAn Energy Manager and Energy Coordinator haveaccountability and responsibility for energy management.Where feasible and cost effective, the Authority willendeavour to reduce energy consumption in buildingsand our vehicle fleet, reducing our carbon footprint.To encourage staff to reduce energy use and reinforcesustainability, we send out regular emails and updatethem on environmental promotions via the intranet.Future directionThe Energy Management Plan includes the Authority’spolicy directions; monitoring, targeting and reportingmechanisms; and energy management strategies. Apartfrom using whole-of-government energy contracts,we purchase GreenPower and products with recycledcontent where feasible. Our vehicle fleet is beingprogressively downsized to use four-cylinder and hybridcars, and smarter travel plans are being introducedNSW Food Authority Annual Report 2010-11 75

Multicultural Policies and Services Report 2010-11Strategy 2009-12 Achievements 2010-11Identify cultural groups within each industry thathas a food safety scheme in place and determinethe best way to manage specific food safety risks.Take cultural/traditional methods of foodpreparation into account when consideringrisk management options for particular foodproducts and make industry resources available inappropriate languages.A consultative committee with membership from diversebackgrounds is in place with the poultry and egg industry.New translations have been published for• cleaning and sanitising in food businesses (Chinese, Korean)• country of origin labelling for fresh fruit and vegetables (Arabic,Chinese, Korean, Vietnamese)• Food Safety Supervisor guidelines and inspection report templates (in10 designated languages)Other industry guidelines and fact sheets available include:• doner kebabs (Arabic, Turkish)• food business notification (designated community languages)• powers of authorised officers (Chinese, Vietnamese)• seafood retailers guide (Chinese, Vietnamese)• seafood substitution (Chinese, Vietnamese)• sulphur dioxide in meat (Chinese, Vietnamese)• sushi handling (Japanese, Korean), and• unpackaged seafood (Chinese, Vietnamese).Take the needs of people from culturally andlinguistically diverse backgrounds into accountwhen developing consumer information andeducation program proposals.Provide access to an interpreter service for theConsumer & Industry Helpline and Compliance,Inspection and Enforcement staff.Target ethnic media with relevant media releases,including through the Community RelationsCommission’s ethnic media contacts.A core set of eleven community languages was maintained for translationof our most important materials. Languages included are those wherethe incidence of speaking a language other than English at home (andhaving difficulty with English) is highest. These include Arabic, Chinese,Greek, Italian, Khmer, Korean, Macedonian, Serbian, Spanish, Thai,Turkish and Vietnamese. Other resources are translated as appropriate.Translated consumer advice and tips currently available include:• allergy and intolerance (all core languages)• borax (Chinese, Vietnamese)• fish and mercury (Arabic, Chinese, Greek, Italian. Korean, Spanish,Vietnamese)• food complaints process (Arabic, Chinese, Italian, Korean, Spanish,Vietnamese)• pregnancy and food safety (all core languages)• raw meat: safe eating (Arabic), and• recreational harvest of shellfish (Vietnamese).• An accredited, on-demand telephone interpreter service was utilisedthroughout the year for non-English speakers who either contactedthe Authority, or where field staff wished to communicate with non-English speakers. The facility was advertised on our website and allinterpreter costs were met by the Authority.• Three staff members remain accredited in languages other thanEnglish and received a Community Language Allowance Scheme(CLAS) allowance.• The Authority provided ten articles to the Australian Chinese Dailynewspaper on topical food safety issues, which the publicationtranslated for its readers. These included: food safety for caterers,illegal meat manufacturers, new beef description labelling, foodsafety supervisor requirements, Guide Dog access in food servicepremises, summer food safety tips, the Authority’s 2011 EasterShow stand and a warning on slimming chocolates.76

Overseas travel by Authority staff in 2010-11Date Name of officer Destination Purpose of travel Source of fundsSeptember 201012- 15 September Peter Day New Zealand Attend NZFSA 2010 conference NSW Food Authority‘Facing Food Safety Challengesto reputation and consumerconfidence’.October 20109-30 October Gregory Vakaci Laos Assist the Laos Govt with training World Healthand facilitation of food inspection Organisationprogram in preparation of the 450year anniversary celebrations inVientiane in Nov 2010. Assistancefor the Laos Govt is coordinatedthrough the World HealthOrganisation.November 20107-17 November David Miles USA and Participation in a workshop on NSW Food AuthorityCanada Listeria, gathering learnings from Registration ofListeria outbreaks in the USA and ($US825) funded byCanada. These included emergency American Meatresponse systems to food Industry Federationemergencies in the USA andthe application of risk assessmentsin the Food Safety PolicyDepartment.6-11 November George Davey New Zealand International Dairy Federation Milk MarketingWorld Dairy Summit and Annual (NSW) Pty LtdGeneral Meeting Global DairyPlatform.December 20101-4 December Christine Tumney & Paul Crick Lord Howe Inspect and review primary NSW Food AuthorityIsland production food business that mayrequire an FA licence to operate,conduct investigation into illegalactivity and take appropriateenforcement action.Mar-Apr 201130 March - 1 April Craig Sahlin New Zealand Represent NSW at FRSC on 1 April NSW Food Authority2011, meeting with officials offormer NZ Food Safety Authority(integrated into the NZ Ministry ofAgriculture and Forestry on 31March 2011).June 201112-17 June Anthony Zammit Canada To represent the NSW Food NSW Food AuthorityAuthority and the NSW shellfishindustry at the 8th InternationalConference on Molluscan ShellfishSafety and promote the 2013conference which will be held inSydney.NSW Food Authority Annual Report 2010-11 77

International CommitteesCommitteeRepresentative2013 International Conference on Mollusc Shellfish Safety Organising Committee Anthony ZammitNational CommitteesCommitteeFood Regulation Standing Committee (FRSC):RepresentativeAlan CouttsFood Regulation Standing Committee Working Groups:Strategic PlanningPrinciples and ProtocolsInfant FormulaAd hoc Working Group on Development of Interpretative Advice FunctionFood Safety Management Working GroupAd hoc Working Group on Development of Point of Sale Nutrition InformationrequirementsSenior Officials Working Group developing the national response to the report of theindependent review of food labelling law and policy (Blewett review)Food Regulation Standing Committee Implementation Sub-Committee (ISC):Craig Sahlin (Chair)Lisa LakeSamantha TorresSamantha TorresCraig Sahlin (Chair) & Catherine BassSamantha TorresSamantha Torres and Craig SahlinPeter Day & Craig SahlinISC Working Groups:Consistent Implementation working Group, Survey GroupEnhancing Linkages between Human, Food and Animal Surveillance ActivitiesConsistent Implementation Sub-group – Incident ResponseGovernment Food Communicators GroupHealth Claims Working GroupPerformance Measurement Framework Working GroupImplementation Strategy for Mandatory Fortification StandardsAdvisory Committee on Novel FoodsIndustry Folic Acid Working GroupInfant Formula Labelling Compliance Working GroupFortification Technical Advisory GroupLocal Government Consistent Reporting Framework Working GroupHydrocyanic Acid in ready to eat Cassava Chips Working GroupGenetically Modified Foods Compliance and Enforcement Strategy Working GroupRegulation of Caffeinated Energy Drinks Working GroupStakeholder Relations Working GroupLisa Szabo & Edward JanssonCraig ShadboltDavid Miles & Craig ShadboltCraig MoronyChristine Tumney, David Cusack(Secretariat), Janine CurllEdward JanssonAlan EdwardsMichael ApollonovAlan Edwards, David Cusack(Secretariat)Christine Tumney (Chair) &Alan EdwardsAlan EdwardsPeter Sutherland (Chair),Corey StonehamPeter Day (Chair)Edward Jansson (Chair)Christine Tumney (Chair)Peter Sutherland, David Cusack(Secretariat)Food Standards Australia New Zealand (FSANZ) Standard Development/ImplementationCommittees/Working Groups:Food Safety Programs for CateringPoultryEgg Standards Development CommitteeCatherine BassPeter Day (Chair), David Miles &David Cusack (Secretariat)Peter Day, Catherine Bass & DavidCusack (Secretariat)78

National Committees continued.CommitteeFood Standards Australia New Zealand (FSANZ) Standard Development/ImplementationCommittees/Working Groups continued:Food Surveillance NetworkRaw Milk Dairy Products Standard Development committeeSprout ProductsMeatSprout ProductsStandards Australia:Standards Australia Committees:FT-032 Organic and Biodynamic ProductsAustralian Institute of Food Science and Technology:Australian Institute of Food Science and Technology – National CouncilAustralian Institute of Food Science and Technology – Food Microbiology GroupAustralian Institute of Food Science and Technology – 2011 ConventionRepresentativeEdward Jansson, Themy Saputra &Victoria StittPeter Sutherland, David Cusack(Observer)Peter Day (Chair), Catherine Bass,John Fallon, David Cusack (Secretariat)Peter Day, David Miles, David Cusack(Secretariat)Catherine Bass & John FallonCraig Sahlin (Chair)David Cusack(and Vice-Chair of NSW Branch)Edward Jansson, Craig Shadbolt &Rod McCarthyLisa Szabo (Organising Committeemember, Chair of Technical ProgramCommittee)Australian Shellfish Quality Assurance Advisory CommitteeAustralia and New Zealand Dairy Authorities Standards CommitteeNational Association of Testing Authorities, Biological Accreditation Advisory CommitteeOther National Committees/Forums:National Livestock Identification System Advisory CommitteeNational Gastroenteritis Survey Project Steering CommitteeFood Safety Information CouncilPublic Health Nutrition StandardsNational Measurement Institute Food Sector Advisory CommitteeComplementary Healthcare Council of Australia –Complaints Resolution Committee3rd Australian Food Safety ConferenceMeat and Livestock Australia (MLA) Practical Listeria Control PanelFood Export Regulators Steering CommitteeAnthony ZammitAnne McIntoshLisa SzaboPaul CrickCraig Shadbolt & Lisa SzaboCraig MoronyLisa Szabo, Samantha TorresEdward Jansson, Lisa SzaboMichael Apollonov & Janine CurllPeter Sutherland (Chair & OrganisingCommittee), David CusackDavid MilesPeter Day & David HookNSW Food Authority Annual Report 2010-11 79

State CommitteesCommitteeIndustry Consultative Committees:Meat Industry Consultative CouncilNSW Dairy Industry conferenceNSW Seafood Industry ConferenceNSW Shellfish CommitteePeak Oyster Associations Group (POAG)Landbased Aquaculture Consultative CommitteeAquaculture Research Advisory CommitteePoultry and Egg Industries CommitteeIntensive Agriculture Consultative CommitteeMilk Marketing (NSW) Pty LtdSeafood Industry Advisory CommitteeRetail Food Service IndustryState Algal Advisory GroupFast Choices Labelling Reference GroupSupermarkets Working GroupInteragency Committees:Food Regulation ForumInteragency Working Group on Pesticide ManagementFood Authority/DAL Service Level Agreement Management CommitteeFood Authority/DAL Operations CommitteeState Algal Advisory GroupOther State Committees:NSW Population Health, Healthy Weight NetworkKalang River Working GroupNSW Beef Labelling Reference GroupRepresentativeAlan CouttsAlan CouttsAlan CouttsAnthony ZammitAnthony ZammitAnthony ZammitAnthony ZammitAlan CouttsDarren WatersonPeter Sutherland (Director)Alan CouttsPeter SutherlandBruce NelanCraig Sahlin (Chair), Samantha Torres,Lisa Szabo, Samara KitchenerCraig Sahlin (Chair), Samantha TorresPeter Day, Craig Sahlin andPeter SutherlandJenine Ryle, Greg Vakaci, Lisa Szabo &Edward JanssonLisa Szabo, Craig Shadbolt &Edward JanssonEdward Jansson, Craig Shadbolt,Vicki Stitt & Themy SaputraBruce NelanCraig MoronyAnthony ZammitPeter Day (Chair) & Samantha TorresPapers published in 2010-11David Miles, Edward Jansson, My Chi Mai, MounirAzer, Peter Day, Craig Shadbolt, Victoria Stitt,Andreas Kiermeier and Elizabeth Szabo. A Surveyof Total Hydrocyanic Acid Content in Ready-to-EatCassava-Based Chips Obtained in the Australian Marketin 2008. Journal of Food Protection. Volume: 74 (6),2011, pp. 980-985.80

Presentation RegisterConference/Meeting Presentation title RepresentativeJuly 2010Listeria Summit – Dealing with Listeria in the Listeria – compliance and regulatory David Milesprocessed meat and poultry industries requirements for the meat and poultryindustriesListeria Summit – Dealing with Listeria in the Listeria – lessons to be learnt and case David Milesprocessed meat & poultry industriesstudiesListeria Summit – Dealing with Listeria in the An introduction to Listeria Lisa Szaboprocessed meat and poultry industriesNew EHO: Coffs Harbour and Wagga Wagga Enforcement Agency Roles and Ruth DavisResponsibilitiesRFGs: Mid North Coast, South Eastern Sydney Inspection Checklist and ‘Scores on Doors’and North WestRuth DavisCentral West RFG Inspection Checklist and ‘Scores on Doors’ Josie RizzoAugust 2010Food Industry Asia meeting NSW Food Authority and Food Regulation Peter SutherlandAgri-Food and Veterinary Authority of NSW Food Authority Seafood Audit Peter SutherlandSingaporeCompliance and EnforcementNew EHO: Sydney and Dubbo Enforcement Agency Roles and Ruth DavisResponsibilitiesRFGs: South Western Sydney, Northern Inspection Checklist and ‘Scores on Doors’ Ruth DavisSydney, Northern, Western Sydney andSouth EastOrganic Expo and Green Show Introducing the new Organic Standard for Craig SahlinOrganic and Biodynamic Products(AS6000/MP100)University of Sydney – Vet faculty, lecture Food Regulations Part 1 – National, State, David MilesLocalUniversity of Sydney – Vet faculty, lecture Food Regulations Part 2 – International David Milescontext17th Australian HACCP Conference Safety and Sustainability in the Shellfish Anthony ZammitIndustrySeptember 2010FSANZ Board Members Overview of the NSW Food Authority Executive Team2010 Shellfish Industry Workshops Program of five presentations delivered Anthony Zammit, Phil Baker,Grant Webster & Melanie FieldFood Microbiology Group: E. coli Non-traditional vectors of E. coli Bruce NelanNSW Uni Lecture Risk Analysis and Issues Response Marianne TegelOctober 2010Food Tech Connect 2010 Safefood and Compliance – a State Peter DayJurisdiction Perspective‘Environmental Health Australia (Tasmania) ‘Scores on Doors’ Peter SutherlandAnnual Conference’October 2010ASQAAC Shellfish Safety Workshop Wagonga Inlet 2010 ASP Event Anthony ZammitNorthern Rivers Regional Food Group Enforcement Scenario Josie RizzoRFGs: Central Sydney, Northern, Northern Enforcement Scenario Ruth DavisSydney and South Eastern SydneyNew EHO Training (3 sessions) Food Science and Human Health Ruth DavisPoultry Egg Industry Consultative Committee Egg Food Safety Scheme Implementation and Catherine BassEvaluationNSW Food Authority Annual Report 2010-11 81

Presentation Register continued.Conference/Meeting Presentation title RepresentativeNovember 2010Food Regulations and Labelling Standards Food Origins and Labelling Ian BeerConferenceMurrumbidgee Regional Food Group Enforcement Scenario Ruth DavisNew EHO Training (2 sessions) Food Science and Human Health Ruth DavisRFGs: Hunter, Illawarra, South Western Enforcement Scenario Ruth DavisSydney and Western SydneyCentral West Regional Food Group Enforcement Scenario Josie RizzoVulnerable Persons Technical Working Vulnerable Persons Food Safety Scheme – Kirsty PattersonGroup meetingPhase II evaluationDecember 2010North West Regional Food Group Enforcement Scenario Josie RizzoSouth East RFG Enforcement Scenario Ruth DavisAgricultural Societies Council of NSW Food Regulation in NSW Peter Sutherland & Josie RizzoFebruary 2011AFGC meeting on Mandatory reporting to Food recall in NSW Marianne TegelACCCAustralasian Veterinary Poultry Association Listeria food poisoning from poultry products David Miles– lessons learntAustralasian Veterinary Poultry Association Salmonella associated with layer flocks Craig ShadboltHospitality Industry Working Group Meeting ‘Scores on Doors’ Pilot Evaluation Peter SutherlandMarch 2011NSW FRP Retail Food Working Group ‘Scores on Doors’ Pilot Evaluation Peter SutherlandRFGs: Central Sydney, Northern Sydney, FBI Investigation Workshop Ruth DavisNorthern, Hunter, South Western SydneySouth Eastern Sydney and Mid North CoastWestern Sydney RFG FBI Investigation Workshop Corey StonehamNew EHO Training (2 sessions) Food Labelling Ruth DavisIllawarra RFG FBI Investigation Workshop Corey StonehamNorthern Rivers Regional Food Group Foodborne Illness Investigation Workshop Josie RizzoHealthy Kids Expo (Healthy Kids Association) Food Regulation in NSW School Canteens Josie RizzoMurray Regional Food Group Foodborne Illness Investigation Workshop Josie RizzoMurrumbidgee Regional Food Group Foodborne Illness Investigation Workshop Josie RizzoApril 2011NSW Poultry Health Liaison Group Egg Evaluation Catherine BassRFGs: South East, Central West, North West FBI Investigation Workshop Ruth DavisMay 2011EDAP Conference Food Regulation Partnership – Update Josie RizzoNew EHO Training (4 sessions) Food Labelling Ruth DavisRCA Caterers Breakfast ‘Scores on Doors’ Peter SutherlandJune 2011MLA Symposium, Listeria monocytogenes: Listeria – a state regulators perspective David MilesReducing the risk in smallgoodsSydney South West AHS workshop for Aged Foodborne Illness Outbreaks in Aged Care Marianne TegelCare InstustionsSettingsRFGs: Hunter and Mid North Coast Food Labelling Ruth DavisRFGs: Northern Sydney and Northern Rivers Food Labelling Josie Rizzo82

Consultative Register – Meat Industry Consultative Council 2010-11Member name Representing Meetings attended/ Remunerationmeetings heldTerry Charlton Chairperson 3 of 3 $171 per half day meeting attended plustravel expensesBill Barton Meat processors (AMIC) 1 of 3 $104 per half day meeting attended plustravel expensesGary Burridge Meat processors (AMIC) 0 of 3 $104 per half day meeting attended plustravel expensesTed Byers NSW Farmers’ Association (Goats) 3 of 3 $104 per half day meeting attended plustravel expensesKevin Cottrill Smallgoods producers (AMIC) 3 of 3 $104 per half day meeting attended plus(Deputy Chairperson)travel expensesAlan Coutts NSW Food Authority 3 of 3 No paymentKath Evans* Employees 0 of 2 $104 per half day meeting attended plustravel expensesBrian Hickey Allied industries 1 of 3 $104 per half day meeting attended plustravel expensesAndy Madigan Livestock agents 2 of 3 $104 per half day meeting attended plustravel expensesAndrew Martel NSW Farmers’ Association 3 of 3 $104 per half day meeting attended plus(Sheepmeats)travel expensesPhyllis Miller Consumers 2 of 3 $104 per half day meeting attended plustravel expensesGreg Bates Game meat industry 0 of 3 $104 per half day meeting attended plustravel expensesNeil Roberts Meat retailers (AMIC) 1 of 3 $104 per half day meeting attended plustravel expensesRoger Toffolon Trade & Investment NSW 2 of 3 No paymentDugald Walker NSW Farmers’ Association (Pork) 3 of 3 $104 per half day meeting attended plustravel expensesJohn Warre NSW Farmers’ Association (Cattle) 3 of 3 $104 per half day meeting attended plustravel expensesVacant State Council of Livestock Health 0 of 3 $104 per half day meeting attended plusand Pest Authoritiestravel expenses* Resigned January 2011.Consultative Register – NSW Vulnerable Persons Food Safety SchemeConsultative Committee 2010-11Member name Representing Meetings attended/ Remunerationmeetings heldPeter Sutherland Chairperson 1 of 1 No paymentPeter Day NSW Food Authority 1 of 1 No paymentJulie Anderson* Aged and Community Services N/A No payment(Aged & Community ServicesAssociation of NSW & ACT Incorporated)David Atkins** Council on the Ageing (COTA) (NSW) Inc 0 of 1 No paymentSue Atkins Delivered meals organisations 1 of 1 No payment(NSW Meals on Wheels Association)Arthur Faulks Private Hospitals (Private Hospitals 1 of 1 No paymentAssociation of NSW Inc)Glenn Hadfield Health Support Services 1 of 1 No paymentLoula Koutrodimos* Aged and Community Services (Aged & N/A No paymentCommunity Services Association ofNSW & ACT Incorporated)Janine Lundie# Aged and Community Services (Aged & 1 of 1 No paymentCommunity Services Association ofNSW & ACT Incorporated)Christopher Moss Institute of Hospitality in Health Care 1 of 1 No paymentKay Richards## Aged Care (Aged Care Association 1 of 1 No paymentAustralia – NSW)* New appointees (no meetings held since appointment). ** Resigned from COTA August 2010. # Resigned February 2011. ## Resigned March 2011.NSW Food Authority Annual Report 2010-11 83

Consultative Register – NSW Dairy Industry Conference 2010-11Member name Representing Meetings attended/ Remunerationmeetings heldAlbert Vidler Chairperson – resigned December 2010 2 of 2 $20,000 per annum (paid $10,000 for sixmonth tenure—$6,500 from DICon and$3,500 from NSW Industry & Investment)Janet Moxey Chairperson – appointed January 2011 2 of 2 $342 per meeting attended plus travelexpensesTim Burfitt Trade & Investment NSW 4 of 4 No paymentKen Garner Milk and dairy product processors 4 of 4 $207 per meeting attended plus travelexpensesAlan Coutts NSW Food Authority 4 of 4 No paymentAdrian Drury Dairy producers (Deputy Chairperson) 4 of 4 $207 per meeting attended plus travelexpensesJamie Drury Dairy producers 4 of 4 $207 per meeting attended plus travelexpensesKath Evans* Employees 0 of 2 $207 per meeting attended plus travelexpensesTristan Harris Retailers 2 of 4 $207 per meeting attended plus travelexpensesRuth Kydd Dairy producers 4 of 4 $207 per meeting attended plus travelexpensesBob Paton Dairy distributors 3 of 4 $207 per meeting attended plus travelexpensesJoe Russo Milk and dairy product processors 3 of 4 $207 per meeting attended plus travelexpensesTerry Toohey Dairy producers 4 of 4 $207 per meeting attended plus travelexpensesPaul Timbs Dairy producers 1 of 4 $207 per meeting attended plus travelexpensesRob Randall Milk and dairy product processors 0 of 4 $207 per meeting attended plus travelexpensesGavin Schroter Milk and dairy product processors 0 of 4 $207 per meeting attended plus travelexpensesVacant Consumers 0 of 4 $207 per meeting attended plus travelexpenses* Resigned January 2011.Consultative Register – Poultry & Egg Industries Committee 2010-11Member name Representing Meetings attended/ Remunerationmeetings heldBill Sweeney Chairperson 1 of 1 $171 per half day meeting attended plustravel expensesStephen Carroll Poultry growers 1 of 1 $104 per half day meeting attended plustravel expensesAlan Coutts NSW Food Authority 1 of 1 No paymentAndreas Dubs Poultry industry (NSW Chicken Meat 1 of 1 $104 per half day meeting attended plusCouncil)travel expensesKath Evans* Employees 0 of 1 $104 per half day meeting attended plustravel expensesJohn Houston Poultry meat processors (duck industry) 1 of 1 $104 per half day meeting attended plustravel expensesJames Kellaway Egg industry (Australian Egg 0 of 1 $104 per half day meeting attended plusCorporation Ltd)travel expensesBrett Langfield** Egg industry (NSW Farmers’ Association) 0 of 1 No paymentMichael Leahy# Poultry meat processors N/A $104 per half day meeting attended plustravel expensesMargaret MacKenzie** Poultry meat processors 0 of 1 No paymentKevin McBain** Poultry meat processors 0 of 1 No paymentFrank Pace** Egg processors 0 of 1 $104 per half day meeting attended plustravel expensesPaul Pace Egg processors 1 of 1 $104 per half day meeting attended plustravel expensesFranko Pirovic Egg producers and processors 1 of 1 $104 per half day meeting attended plustravel expensesIan Roth** Trade & Investment NSW 0 of 1 No payment84

Consultative Register – Poultry & Egg Industries Committee 2010-11 cont.Member name Representing Meetings attended/ Remunerationmeetings heldJorge Ruiz** Poultry meat processors 0 of 1 $104 per half day meeting attended plustravel expensesSally Spence# Trade & Investment NSW N/A No paymentPeter van Vliet# Poultry meat processors N/A $104 per half day meeting attended plustravel expensesMaurice Velcich Poultry meat processors 1 of 1 No payment* Resigned January 2011. ** Appointment tenure ended. # New appointees (no meetings held since appointment).Consultative Register – Food Regulation Forum 2010-11Member name Representing Meetings attended/ Remunerationmeetings heldPhyllis Miller Chairperson 3 of 3 $342 per meeting attended plus travelexpensesPaul Braybrooks Local Government Shires Association 3 of 3 No payment(LGSA)Allan Ezy Local Government Shires Association 1 of 3 No payment(LGSA)Noel Baum Local Government Shires Association 1 of 3 No payment(LGSA)Shannon McKiernan Environmental Health Australia—NSW 2 of 3 No paymentAndrew Spooner The Development and Environmental 3 of 3 No paymentProfessionals’ AssociationLes Green The Development and Environmental 2 of 3 No paymentProfessionals’ AssociationJohn Burgess Local Government Managers Association 1 of 3 No payment(LGMA)Stephen Davidson Environmental Health Australia 1 of 3 No paymentCraig Sahlin NSW Food Authority 3 of 3 No paymentPeter Day NSW Food Authority 3 of 3 No paymentPeter Sutherland NSW Food Authority 3 of 3 No paymentConsultative Register – NSW Shellfish Committee 2010-11Member name Representing Meetings attended/ Remunerationmeetings heldMark Boulter Chairperson / Independent expert 5 of 5 No paymentJohn Dawson Licensed shellfish farmers 5 of 5 $207 per meeting attended plus travelexpensesAnthony Sciacca Licensed shellfish farmers 4 of 5 $207 per meeting attended plus travelexpensesTony Troup Licensed shellfish farmers 5 of 5 $207 per meeting attended plus travelexpensesKevin McAsh Licensed shellfish farmers 5 of 5 $207 per meeting attended plus travelexpensesMark Phelps Licensed wild shellfish collectors 5 of 5 $207 per meeting attended plus travel(estuarine areas)expensesPhil Baker NSW Food Authority—CEO’s delegate 5 of 5 No paymentAnthony Zammit NSW Shellfish Program 5 of 5 No payment(Program Manager)NSW Food Authority Annual Report 2010-11 85

Consultative Register – Peak Oyster Advisory Group (POAG) 2010-11Member name Representing Meetings attended/ Remunerationmeetings heldTerrance Healey Chairperson 2 of 2 $5,000 per yearMark Bulley NSW Farmers’ Association 1 of 2 No paymentKevin McAsh NSW Farmers’ Association 2 of 2 No paymentSteve Jones NSW Farmers’ Association 2 of 2 No paymentRichard Widows NSW Farmers’ Association 1 of 2 No paymentBill Talbot NSW Trade & Investment 1 of 2 No paymentIan Lyall NSW Trade & Investment 2 of 2 No paymentTim Gippel NSW Trade & Investment 2 of 2 No paymentSteve McOrrie NSW Trade & Investment 2 of 2 No paymentJane Frances NSW Trade & Investment 1 of 2 No paymentJohn Timmins NSW Trade & Investment 2 of 2 No paymentGlen Tritton NSW Trade & Investment 0 of 1 No paymentAnthony Zammit NSW Food Authority 1 of 2 No paymentPhil Baker NSW Food Authority 1 of 2 No payment(on behalf of Anthony Zammit)Consultative Register – NSW Seafood Industry Conference 2010-11No meetings were held in 2010-11 due to the pending amalgamation of the NSW Seafood Industry Conferencewith the Seafood Industry Advisory Council to form the Seafood Advisory Committee.Member name Representing Meetings attended/ Remunerationmeetings heldHans Heilpern Chairperson N/A $171 per half day meeting plus travelexpensesGeoff Blackburn Fishing co-operatives N/A $104 per half day meeting plus travelexpensesAlan Coutts NSW Food Authority N/A No paymentGeorge Davey Trade & Investment NSW N/A No paymentNorm Grant Seafood importers N/A $104 per half day meeting plus travelexpensesGraeme Hillyard Commercial fishers N/A $104 per half day meeting plus travelexpensesEric McCarthy Seafood industry education N/A $104 per half day meeting plus travelexpensesRobert McCormack Non-shellfish aquaculture N/A $104 per half day meeting plus travelexpensesPeter Marczan Department of Environment and N/A No paymentClimate ChangeBryan Skepper Seafood marketing N/A $104 per half day meeting plus travelexpensesKerry Strangas Fish merchants N/A $104 per half day meeting plus travelexpensesVacant Seafood industry workers N/A $104 per half day meeting plus travelexpensesVacant NSW Farmers’ Association N/A $104 per half day meeting plus travel(Oyster Committee)expensesVacant Community interests and consumers N/A $104 per half day meeting plus travelof seafoodexpensesVacant Indigenous fishers N/A $104 per half day meeting plus travelexpenses86

GlossaryAQISCOAGCRCEHOFBI UnitFRPFSICFPARFRSCFSANZFSCFSSGMHACCPI&I NSWIMAGISCMoUNATANSW Trade& InvestmentOH&SPINRTOSDACAustralian Quarantine Inspection ServiceCouncil of Australian GovernmentsCooperative Research CentreEnvironmental Health OfficerFoodborne Illness Investigation Unit of the NSW Food AuthorityFood Regulation PartnershipFood Safety Information CouncilFood Premises Assessment ReportFood Regulation Standing Committee – official committee that advises the Australia andNew Zealand Food Regulation Ministerial CouncilFood Standards Australia New ZealandFood Standards CodeFood Safety SupervisorGenetically ModifiedHazard Analysis Critical Control PointDepartment of Industry & Investment NSWIssues Management Advisory GroupImplementation Sub-Committee of the Food Regulation Standing Committee (FRSC)Memorandum of UnderstandingNational Association of Testing AuthoritiesDepartment of Trade and Investment, Regional Infrastructure and ServicesOccupational Health and SafetyPenalty Infringement NoticeRegistered Training OrganisationStandards Development Advisory Committee of Food Standards Australia New Zealand(see FSANZ)NSW Food Authority Annual Report 2010-11 87