Posts from the "Crisis Management" category

GS1 Recallnet: Half-day Information & Training Sessions

19 November 2014
GS1 Australia is hosting free information and optional training sessions on product recall using GS1 Recallnet. GS1 Recallnet is a secure, online portal used to streamline the recall and notification process.

The Melbourne event will focus on the Primary Grower / Producer and the challenges that a recall event brings to this sector.

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Back up the food safety training with a good book, writes Richard Bennett

There’s a lot of people responsible for grower, packer or processor quality assurance and food safety who are not technically trained in QA and food safety. That’s just a fact of life that reflects the size, structure and necessities of many fresh produce businesses – small, family and tight. It’s also the reason why some QA standards and customers insist on a minimum level of training for the person(s) responsible for managing food safety in the business, with some now also providing the required training.

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It’s a shame to let a China food scandal go to waste

Jeffrey Towson and Jonathan Woetzel write: Every month there’s another food scandal in China. Sewer oil. Lamb seasoned with rat. Exploding melons. And now tainted Western hamburgers and fast food is the latest. In our view, this is all to be expected. If you are in the food or restaurant business in China, you are almost certainly going to have a scandal. It’s practically inevitable. And it’s an opportunity you shouldn’t miss.
Read the full article at The South China Morning Post website.

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Influenza pandemic will impact on fresh and processed produce industry, writes Richard Bennett

On 23rd September, SBS ONE’s Insight program ran a hypothetical-style question and answer forum on the subject of the impact of an influenza pandemic on the Australian community. The discussion included the health sector response, the rush to produce an effective vaccine, the role of emergency services, the impact on the Australian economy and how we would maintain the supply of food to the Australian population.
New food safety & technology post by Richard Bennett on the PMA A-NZ Blog. View the full post here:
Image credit: Dr Terrence Tumpey

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Final Report Adds Details to USA E. coli Outbreak from Trader Joe’s Salads

James Andrews writes: In October 2013, 33 people in four [USA] states were sickened by E. coli O157:H7 in an outbreak that was quickly traced back to pre-packaged salads sold at Trader Joe’s grocery locations.
On Monday, the California Department of Public Health released its final report on the outbreak with a wealth of new details on the investigation, including two previously unreported additional salad products associated with the outbreak.
Read the full article at Food Safety News
Image credit: Sakura / Flickr, CC BY 2.0

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“Learn from the past, because history has a habit of repeating itself” writes Richard Bennett

What’s the difference between a serious typhoid outbreak in Aberdeen, Scotland in 1964 and the tragic – was it cucumber or sprouts? – E. coli outbreak in Germany in 2011? Not a lot according to this article and the even worse news is that major foodborne illness outbreaks are most likely to happen…
New food safety & technology post by Richard Bennett on the PMA A-NZ Blog . View the full post here:
Image credit: E. coli with flagella by AJ Cann CC BY-SA 2.0

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Resilient Organisations – helping New Zealand businesses bounce back Resilient Organisations (ResOrgs) is a public good research programme based in New Zealand. We have been researching what makes organisations resilient to crises since 2004.
ResOrgs is a collaboration between top New Zealand research universities, particularly the University of Canterbury and the University of Auckland. We are funded by the Natural Hazards Platform and supported by a diverse group of industry partners and advisors.
We are a multi-disciplinary team of over 20 researchers, representing a synthesis of engineering, science and business leadership aimed at transforming organisations into those that both survive major events and thrive in the aftermath.
See for further information.

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Death cap mushrooms – the industry is prepared for a perennial tragedy, writes Richard Bennett

With another four Canberra (Australian Capital Territory) residents struck down with poisoning from death cap mushrooms in April, the industry has the right to be nervous.

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Food Industry Recall Protocol 7th Edition now available

Food Standards Australia New Zealand (FSANZ) is pleased to announce that the new edition of the Food Industry Recall Protocol, 7th Edition, May 2014 is now available. It has been officially released today by Assistant Minister for Health, Fiona Nash.
The Food Industry Protocol has been updated by FSANZ with the assistance of the Australian state and territory food enforcement agencies and the food industry.
This Protocol provides information on recalling food in Australia specifically the:
· roles and responsibilities of food businesses and government during a food recall
· key steps in the food recall process
· legal requirements for food businesses in relation to food recalls
· important elements of a food recall plan.
The new Protocol is available on the FSANZ website (pdf 1908kb) | (word 3307kb), and hard copies are available from FSANZ on request.
Key updates in the new edition include:
· revised recall templates
· updated information on communicating recalls to the public
· removal of the reference to the term ‘voluntary recall’ – this term caused confusion with consumers and some businesses who interpreted a ‘voluntary recall’ as meaning it was voluntary for them to take action
· a new section on the importance of traceability and food business’s obligations under the Food Standards Code

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‘What it takes to instill a food safety culture in your business’ new presentation

Food Safety in our industry is a consumer-right, requiring a collaborative effort from all sectors of the industry. Dr Douglas Powell, Professor of food safety at Kansas State University was at PMA Fresh Connections 2013 Conference last week to challenge businesses not to rely on regulation, but to rely on their staff to deliver safe food.

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