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.
A strong food safety culture will prevent further outbreaks, says Dr Pieternel Luning, visiting from Wageningen University in the Netherlands. However, it is unlikely we will ever reach zero.
Food Safety Culture Top Tips
- Take an assessment of your current food safety culture – what’s happening, what isn’t
- Employee characteristics (food safety attitudes & values, food risk perceptions)
- Organisational characteristics (leadership, commitment, communication style, food safety/hygiene procedures)
- Food safety management system (design & operation)
- Facilitative technological resources (protective clothing, food safety/hygiene tools)
- Look at what you can actually see within an organisation
- Values on display
- Hygiene facilities
- Understanding of procedures
- People, process, purpose, practicality – think about these four areas when creating the right food safety culture in your organisation.
GLOBALG.A.P.: The Japanese AEON Group will become the first retailer to sell products in Asia with the GGN consumer label, thus showing that the products are supplied from farms that have obtained GLOBALG.A.P. certification for good agricultural practices. As of October 2018, AEON and AEON STYLE general merchandise stores, MaxValu supermarkets, and other AEON Group stores across Japan have begun selling GGN-labeled bananas, potatoes, and onions under AEON’s private brand “Topvalu”.
[news; food standards]
plan to consolidate federal food safety efforts within the U.S. Department of Agriculture.
The Trump administration on June 21 unveiled an ambitious
Currently, 15 agencies throughout the federal government administer 35 different laws related to food safety under the oversight of nine congressional committees. The administration calls this system “illogical” and “fragmented.”
Concern about this state of affairs has been fueling similar consolidation proposals for decades. But my research for a forthcoming book on the U.S. food safety system suggests…
Read the full story at The Conversation
George Misko / Food Safety Magazine: The U.S. Food and Drug Administration (FDA) announced in January 2018 that it was exercising enforcement discretion with respect to the Food Safety Modernization Act (FSMA) Foreign Supplier Verification Program (FSVP) requirements for importers of food contact substances (FCSs).
The news was met with a sigh of relief by the industry. The reasons for FDA’s decision centered on the vastly different hazard profiles and risks presented between FCSs and traditional food.
Read the full article at the Food Safety Magazine website
Dominic Cuthbert / Food and Drink International: Business standards company BSI has published the revised international standard for food safety management.
ISO 22000:2018 Food safety management systems – requirements for any organisation in the food chain provides a framework based on best practice for any organisation, from a small, family-owned farm to a multi-national food service outlet, to implement a comprehensive food safety management system.
Read the full post at fdiforum.net
HortNZ: The Food Act 2014 and its regulations apply to a range of horticultural growing and post harvest food activities. The only current exceptions are growers who are not selling their produce, and those that sell all of their own product direct to consumers eg. growers who sell all of their product through “gate sales” or personally take their product to a farmers’ market where they sell to consumers.
There is recognition that existing Good Agricultural Practice (GAP) programmes provide an excellent avenue for growers to meet Food Act requirements and discussions are well underway with MPI on how to ensure growers will be able to demonstrate their compliance as part of their standard GAP programme. While the details of exactly how GAP systems can be recognised for the Food Act are still being finalised, it is important that growers understand that options are being developed and details will be available in the near future.
Growers who are not currently covered by a recognised GAP programme will need to ensure their growing practices are safe and they will need to arrange for their own registration and verification. As previously stated, HortNZ recommends growers become certified under a GAP scheme to meet market and Food Act requirements.
What do growers need to do?
Growers are required to apply for registration under the Food Act 2014 by 30 November 2018 in order to be registered for the Food Act by the final deadline of 28 February 2019.
Read the full post in the HortNZ newsletter
Global Food Safety Initiative: Over the last 17 years the GFSI Benchmarking Requirements have evolved considerably. As the food industry adapts and changes, we’re always looking to keep up to date and reflect best practices. If I had to sum up the key additions to this latest version in a few words, I’d say “improved auditor competency” and “covering the supply chain from farm to fork”.
Read the full article at the Global Food Safety Initiative website
National Public Radio: Last fall, the U.S. Food and Drug Administration started looking for dangerous bacteria in a few of America’s most beloved fresh foods: parsley, cilantro, basil, and prepared guacamole. The very freshness of these foods carries a risk. Since they aren’t normally cooked, they may harbor nasty bugs like Salmonella and Listeria monocytogenes.
Read the full article at the National Public Radio website