The HFSI focuses on providing practical, trusted, and accessible information, guidance, and training to the Industry. Funding Partners to the Project include FPSC-ANZ; University of Sydney; NSW Department of Primary Industries; Agriculture Victoria; South Australia Health; Coles; Zespri NZ; New Zealand Food Safety Science & Research Centre; Vegetable Research and Innovation Board; Hort NZ. 

The Project seeks to build connections between Food Safety Researchers, Regulators and Food Safety Managers in horticultural businesses in both Australia and New Zealand. Initially, the Project will focus on the three high risk industries that will be regulated in Australia in 2025 under the Primary Production and Processing (PPP) Standard for melons, berries and leafy greens. These industries will provide understanding for further, more extensive engagement with other crops. 

Information dissemination 

The Project aims to provide practical information and training for growers, packhouses, and other supply chain participants, including those with English as a Second Language (ESL). 

Industry engagement plan 

The Project intends to engage with various Industry Stakeholders, utilizing existing channels of extension and communication, such as social media groups, Industry development networks, webinars, Industry newsletters, short videos, local meetings and on-site training. 

Food safety helpdesk 

A food safety helpdesk has been established as part of the Project to address technical inquiries related to fresh produce safety. It serves as a support hub for the fresh produce Industry.  For more information, CLICK HERE.

Current project status:

Legacy commercial model 

The Project seeks to develop a self-sustaining funding model that includes annual food safety forum, monthly webinars, a Community of Practice, and a database of food safety resources. It will explore potential funding channels for sustainability.  

Summary

The Project aims to empower the Australia and New Zealand fresh produce Industry by providing essential knowledge and resources to improve food safety practices. By collaborating with Key Stakeholders and focusing on high-risk industries, it seeks to reduce the risk of market failure, enhance food safety standards, and ensure compliance with regulations, ultimately benefiting consumers, producers, and the Industry as a whole. 

• Pathogen Persistence from Paddock to Plate  (VG16042) funded by Hort Innovation. Completed 2020.
• Australian Research Council funded 9 projects across three themes; (1) on-farm environment; (2) postharvest environment (3) risk assessment. Completed 2020.
• The Guidelines for Fresh Produce Food Safety (Guidelines) provides Australian and New Zealand fresh produce industries with practical, up-to-date information on assessing and managing food safety risks for fresh produce. Incorporating the latest in scientific research and industry experience, it harmonises fresh food safety practices and programs, detailing good food safety practices for entire fresh produce production and distribution chains from growing through to receival at retail.
• The Understanding the Gaps literature review project (UtG) examines five priority areas identified by the FPSC in consultation with industry, government and the research community. It provides fresh produce industries in Australia and New Zealand with an up-to-date examination of the scientific literature and highlights priority questions for industry for further research.
• Hort Innovation Food Safety in the Australian Mushroom Industry (MU16005) was completed in 2018. This project investigated food safety risks within mushroom production systems. It brought together existing research and information on food safety in Australia’s mushroom industry, and on foodborne pathogens including listeria species, salmonella species and coli. Surveys were conducted on mushroom farms to look at pathogen loads in compost, on casing and on fresh mushrooms over a 12-month period. Finally, it used a lab-based trial to investigate the potential for change in microbial loads over time for a range of processing and food chain scenarios. This project has been funded by Hort Innovation.

These projects were funded directly by retailers, growers, service providers and regulators in Australia and New Zealand. The Guidelines and UtG projects, delivered in August and October 2015 respectively, conclude the first round of FPSC coordinated research activities.

If you are interested in participating in future FPSC coordinated research projects, please subscribe to the FPSC A-NZ newsletter where announcements about future requests for proposals and project sponsorship opportunities will be announced. You can also contact us to discuss any specific suggestions or concerns.