Fresh Insights on Food Safety: A Research Survey of Fresh Produce Stakeholders in Australia and New Zealand 

Thank you to all participants! 

A huge thank you to everyone who took part in our recent survey through online responses and phone interviews. Your feedback is vital in helping us gain fresh insights into food safety practices within the fresh produce industry in Australia and New Zealand, and the information you provided will play a crucial role in shaping future outreach and research initiatives. We are also pleased to announce our winner of a $250 gift card for participating in the survey as grower, Davis Celeff! Congratulations!  

A few highlights from survey results 

Our industry research survey, part of the Horticulture Food Safety Initiative (HFSI), aimed to understand the current state of food safety knowledge and practices among fresh produce stakeholders in Australia and New Zealand. The survey closed last month with almost 200 online and phone interview respondents, representing various sectors across the fresh produce supply chain.  

Demographics 

The majority of respondents were from Australia (62%), including New South Wales (13%), Victoria (12%), Queensland and South Australia (10%); and 35% from NZ.  

 

Industry Representation 

Surveyed stakeholders represented various activities within the fresh produce supply chain with the highest proportion of respondents being growers (17%) and packers (18%), successfully achieving engagement of target groups as well as a broad survey audience. This level of participation ensures that survey findings reflect a comprehensive view of the entire fresh produce supply chain for targeted improvements.

Language and Business Size 

A large proportion of respondents or their reported workforce are English second language (ESL) speakers. Most respondents were from medium to large-scale businesses, though 36% of online respondents and 27% of phone interviewees were from small-scale businesses (less than 20 employees). Language diversity and business size variation highlighted the need for tailored food safety communication and resources.  

Food Safety Confidence 

High levels of confidence in food safety practices were reported, with 86% of online respondents and 77% of phone interviewees feeling extremely or very confident. Smaller businesses (0-4 employees) reported the highest confidence levels (100%) which may reflect tight-knit teams and direct oversight, while larger businesses may have more complex systems requiring additional coordination. These results aligned with the latest FSANZ survey of more than 2000 Australian and New Zealand consumers, where 72% of people have confidence in the safety of the food supply, with farmers and food producers the most trusted sector in the food system (83% trust) (FSANZ, 2024).  

Having materials translated into other languages, speaking to people “with translation), teach others to teach…” ~ Phone interview respondent (Consultant)

Proactive Approach and Responsibility 

A large proportion of online survey respondents (59%) and phone interviewees (90%) indicated that they adopt a proactive approach to food safety, integrating problem-solving as part of continual process improvement and involving staff and management in addressing food safety concerns. This contrasted with 20% of online survey respondents, who felt that their businesses response to food safety related issues was unstructured, unprepared or uncoordinated.  

In response to their business approach to food safety “very responsive, very swift, from senior management down they all put food safety as highest priority (and are) willing to invest” ~ Phone interview respondent (Grower and packer)

Food safety responsibility was viewed as a collective effort, with 35% of online respondents indicating it is the responsibility of all staff. 70% of phone interview respondents indicated that “everyone” is responsible for food safety, with some highlighting food safety culture and responsibility started with management (13%).  

Training, Outreach and Research Opportunities  

61% of respondents surveyed online reported the business they worked for used professional or comprehensive training programs for their staff which included staff induction, on-the-job mentoring, and regular refresher courses. In contrast, 31% provide basic induction training for new staff and additional training only if needed, and a small portion (3%) reported that no food safety training is offered at all.   

In-person training (30%), coaching or mentoring (29%) were found to be the most successful methods of educating staff on food safety. Conferences (27%), workshops (25%) and online training modules (20%) were also commonly selected methods for sharing food safety knowledge. 

Direct communication with suppliers or industry contacts (31%) was the most effective method for receiving information, as well as industry-specific and government websites (approximately 20%), emailed newsletters or updates from industry organisations (20%).  

Most survey respondents (84% total, 42% of growers) expressed interest in outreach activities, with the following topics identified as being the highest priority: employee hygiene and training, microbiological contamination, water quality and irrigation practices, proper handling and storage practices, compliance and certification.   

The survey also aimed to identify the level of interest in collaborative research, where 83% expressed interest in projects focused on food safety challenges. Growers, packers, and retailers showed the highest level of interest, demonstrating the industry’s commitment to innovation and continuous improvement in food safety practices. 

1:1 training would be best, establishing the culture, better than sitting on online training.” ~ Phone interview respondent (Researcher)