Review of Food Standards Code chapters 3 and 4 – Food Safety Management Requirements
FSANZ is reviewing chapters 3 and 4 of the Australia New Zealand Food Standards Code (the Code) to ensure a consistent and current approach to through-chain food safety management in Australia. Requirements in chapters 3 and 4 only apply in Australia.
In June, the FPSC A-NZ submitted a response, in summary, below.
- The Review is limited to discussion in the foodservice sector and the possibility of a primary production and processing standard (PPPS) for high-risk horticultural products.
- We welcome the current approach that applies a risk-based approach to clearly define the product scope for a possible standard.
- The industry released new Guidelines for Fresh Produce Food Safety 2019 in June.
- Need for caution about concentrating on products rather than the processes used to produce them.
“The Guidelines for Fresh Produce Food Safety 2019 ensure Australian produce has the highest safety standards of any produce anywhere in the world”, said Peter Tuohey, Chair, Melbourne Market Authority.
Launching the 2019 version of the Guidelines today at Hort Connections in Melbourne, Mr Tuohey acknowledged that Australian horticulture had seen some damage in recent years through contamination and tampering that impacted producers, retailers and exporters.
“However it is by continuing to evolve and change the standards within these Guidelines that we will meet our consumer expectations”.
“These Guidelines set out the procedures and steps to prevent or deal with contaminations, and covers a comprehensive list of practices and potential hazards to assist growers, packers, transporters, wholesalers and retailers along the supply chain”.
Otago Daily Times: The first of two phases for launching a new social practice standard will soon be released as part of the New Zealand Good Agricultural Practice (NZGAP) quality assurance programme for certified horticulture businesses.
NZGAP quality system co-ordinator Katrina O’Connor said the new add-on standard would be included as part of the programme and indicated to domestic and overseas markets New Zealand producers were meeting their legislative requirements for employment, wages, worker welfare and immigration.
New Zealand Food Safety: This guidance document has been developed to help operators to determine the shelf life of their food products and to apply the appropriate date marking. It provides useful information to assist operators preparing and handling foods for retail sale. Any legal requirements are shown in boxes with quotation marks.