The following is from the New South Wales Food Authority and is included here with permission;

Leggo’s Tuna Bake with Spinach & Garlic 500g 

The NSW Food Authority advises:

Simplot Australia Pty Ltd is conducting a recall of Leggo’s Tuna Bake with Spinach & Garlic 500g.  The product has been available for sale at Coles, Woolworths, IGA and independent supermarkets in VIC, NSW, WA, NT, SA, Tas and online.

Product details:

• Leggo’s Tuna Bake with Spinach & Garlic 500g, glass jar

Date markings: Best before: 1.05.22 and with a specific batch code of 12164

Problem: The recall is due to the incorrect pH level being detected in the sauce which has the potential for microbial growth.

Food safety hazard: Food products with the potential for microbial contamination may cause illness if consumed.

Country of origin: Australia

What to do: Do not consume this product and consumers should return it to the place of purchase for a full refund.

For further information please contact:

Simplot’s Consumer Information Service on 1800 061 279 (Australia)
Simplot Australia Pty Ltd
Chifley Business Park, 2 Chifley Drive
Mentone, Victoria, 3194

The following is from Food Standards Australia and New Zealand and is included here with permission;

Natural Spring Water Work Out Water 1L  

​Date published: 15 June 2020

Product information

Who-Rae Pty Ltd is conducting a recall of Natural Spring Water Work Out Water 1 Litre bottle. The product has been available for sale at Priceline Pharmacies nationally.

Date markings

Best Before: 24 Oct 21; 25 Oct 21; 08 Jan 22

Problem

The recall is due to a packaging fault – there is potential for the top to snap off when the cap is removed, creating a potential choking Hazard.

Food safety hazard

The 1 Litre work out water’s top may snap off when the cap is removed which may cause injury.

Country of origin

Australia.

What to do​

Consumers should not use this product and should return the product to the place of purchase for a full refund.

For further information please contact:

Who-Rae Pty Ltd
03 9696 7966
www.Who-rae.com.au

So there seems to be an increasing move toward eggs which do not come from caged hens.
So which is really better eggs from caged or free range hens?
If you consider the science only, eggs from caged eggs are significantly safer that those from free ranging hens and production is higher and more efficient.
If on the other hand you go by the humane / environmental view point, hens should only be free range and not held in cages ever.
Studies have shown that due to the design of the cages, there is little contact between the eggs and faecal matter, which obviously significantly reduces the amount of bacteria present on the egg surface. With free range eggs, there is a high likelihood of faecal contamination.
The bacteria, Salmonella enteritidis can be inside the egg during formation in the hen and is much more common in eggs from free range hens than in those from caged eggs. This bacteria is easily killed by heat and means that in areas where it is present, all eggs should be fully cooked.
The Egg Industry Center in the USA has found that over a 50 year period from 1960 to 2010, more eggs are being produced each year and that hens are living longer due to better nutrition, cleanliness and living environments.
The egg industry has a problem, eggs are recognised as being much safer, cheaper and in bigger quantities when produced from caged hens but the public has an increasing appetite for free range eggs.
How to address this problem?
The real problem is the image of hens being stuck in cages all their lives. This production method may be the best for the hens health and for ours and for the quantity of eggs produced but it simply does not look good.
So the industry is doing everything possible to maximise the comfort of the caged hens and maintaining strict quarantine and hygiene requirements to show that the hens are being treated humanely whilst in the cages. That they have room to walk aropund and to flap their wings and be safe and comfortable are the images that need to be projected.
It is a dilemma and that cage picture is a very hard one to counter, so the industry has to use the science to counteract it. It is a reality that no matter what the industry does there will always be a loud group of people who will be against caged eggs.

The following is a recall notice from Food Standards Australia New Zealand and is included here with permission.

Most recalls are related to allergens, a microbial issue or a physical contamination. This recall is about chemical contamination and incorrect labelling and highlights just how important it is to ensure that the product in the container is what it is supposed to be.

With some alcohol companies now using their facilities to make hand sanitiser as a result of the COVID-19 outbreak, this type of recall had a potential to happen at some point. Whether that is the reason behind this specific recall is yet to be determined.

When working for a company I heard of a product which went through the process for nearly  six hours with a sprinkling of salt on top when it should have had a sugar sprinkling. It was only found when a person in Packing tasted the product. Thankfully this product did not make it out to the public so no recall was required, but it was still an expensive mistake. With hours of labour and overheads and of course all the packaging and product that had to be thrown away. When a simple matter of doing a check of the sprinkling and the final product prior to the start of the run would have prevented the whole thing.

This recall shows that manufacturers have to have very clear processes in place to ensure that the right product goes into the right packaging and includes the right label – every time.

It should be a reminder to all food businesses that even if a product looks like another, we have to make sure that our processes will only allow that product to go where it is supposed to go and that is about your staff doing what they are supposed to do.

Product information

Apollo Bay Distillery P/L is conducting a recall of SS Casino Dry Gin, 700ml bottle. The product has been available for sale at The product has been available for sale at Great Ocean Road Brewhouse in VIC (Tastes of the Region) between 5 pm on Friday 5 June until 7:30 pm on Sunday 7 June 2020.

Date markings

Date label “Batch 1”.

Problem

The recall is due to non-compliant labelling (NIP not listed on the label) – 80% ABV ethanol and Glycerol and Hydrogen Peroxide added. The product is labelled as gin, however it is not gin. The bottles are not correctly sealed, they can be identified as having no shrink wrap seal.

Food safety hazard

The bottles contain 1.45% glycerol and 0.125% hydrogen peroxide. Products containing glycerol and hydrogen peroxide may cause illness/injury if consumed.

Country of origin

Australia.

What to do​

Consumers should not ingest this product. Consumption of the product may have side effects including nausea, headaches, dizziness, bloating, vomiting, thirst, and diarrhea. If you experience any of these symptoms please seek medical advice.
Consumers should return the product to the place of purchase for a full refund.

For further information please contact:

Apollo Bay Distillery P/L
03 52 377 165
www.apollobaydistillery.com.au

The following is a media release from the Food Safety Information Council about World Food Safety Day 2020 and is included here with permission.

The Food Safety Information Council today released a report card on Australia’s food safety record in recognition of the Second UN World Food Safety Day to be held on 7 June 2020 with the theme ‘Food Safety: Everyone’s Business’.

Council Chair, Cathy Moir, said that in a normal year there are an estimated 4.1 million cases of food poisoning in Australia each year that result in 31,920 hospitalisations, 86 deaths and 1 million visits to doctors on average.

‘Some good news is that, since the COVID-19 lockdown began in March 2020, reported rates of Campylobacter and Salmonella infections per 100,000 people in Australia have almost halved compared with the previous two years. There have been drops in other infectious diseases such as influenza and measles during this period which shows how effective good handwashing and social distancing can be in controlling infectious diseases. Also, food poisoning is more commonly identified when food is prepared in bulk and there has been less entertaining and eating out with larger groups of people during the lockdown.

‘But we mustn’t become complacent – our 2019 handwashing study found 29% of Australians said they didn’t always wash their hands after going to the toilet and more than a third admit they don’t always wash their hands before touching food. Now we have better handwashing as a result of COVID-19 we urge people to continue to wash their hands often even after the pandemic ends.

‘Our recent consumer research has highlighted some areas where we need to improve. For example, among Australians:

• one-third of all households have at least one vulnerable person at risk of severe illness if they get food poisoning, for example pregnant women, the elderly and people with reduced immunity;
• 70% of people don’t know the safe cooking temperature for foods such as poultry and egg dishes, that may be contaminated with Salmonella and Campylobacter; and
• one in four adults are taking a food safety risk by eating raw or undercooked egg dishes especially as 12% of them eat these foods at least monthly.

‘Also, as you return to work, follow all the COVID-19 safety advice in your workplace as well as these food safety tips:

1. Keep washing your hands often with soap and running water and dry thoroughly before handling food, touching your face or hair, blowing your nose and after going to the toilet. If soap, hand sanitiser or paper towels are running low make sure they are restocked.
2. Don’t go to work if you are feeling unwell, either with respiratory or ‘gastro’ symptoms.
3. Some workplaces may now have restrictions about using shared kitchen equipment so you may have to supply your own cup, cutlery and plate. If there is no dishwasher in the shared kitchen you might like to do this anyway.
4. If you do not have access to a communal fridge or microwave remember your lunch can keep cool if you bring it to work in a small insulated container with an ice block or frozen drink (or, if you can afford it, you can support your local businesses by picking up takeaway for lunch).

‘We are also announcing that the theme for Australian Food Safety Week 14 to 21 November 2020 will be ‘Food Safety – it’s in your hands’ where we will be building upon the good behaviour established during the COVID-19 pandemic so we can continue to reduce the amount of foodborne disease.

‘Australian Food Safety Week 2019 and our summer campaign about egg safety was a considerable success and reached a total media audience of over 2 million. Our radio and TV community service announcements ran nationally and our video was screened in doctors’ surgeries, health centres, hospitals and pharmacies in December 2019 and January 2020 where it reached an audience of over 15 million. National Omnipoll research found that 24% of Australian adults recall hearing egg safety messages over the Summer which equals approximately 5 million Australians.

‘This year is a particularly difficult time for charities like ourselves, so we  are inviting organisations who may wish to become involved in sponsoring the 2020 Australian Food Safety Week to contact us on 0407 626 688 or at info@foodsafety.asn.au,’ Ms Moir concluded.

The Food Safety Information Council is a health promotion charity and Australia’s leading disseminator of consumer-targeted food safety information.

To find more information about these issues please visit our web site at www.foodsafety.asn.au

Media contact:

Lydia Buchtmann, Food Safety Information Council, 0407 626 688 or info@foodsafety.asn.au

More information:

Graphs from National Notifiable Disease System 

Audits of some type are a key part of most food related businesses.  They have traditionally required that the auditor comes onsite and looks through paperwork, talks with staff  / clients and has a look around. In our new COVID-19 world, there are changes happening and now many audits are being done as what are know as Desktop Audits.

You have to get all your paperwork together and send through to the Auditor and they then review it against the required standards. Clients and staff are still questioned  but now by phone or using some meeting program through the internet. The auditors may also request that photos / videos of parts of the business or process be taken and sent through, or even require that someone walks through the site  whilst they are on the phone so they can see the process and business for themselves. In some very technically advanced audits, drones are used to provide the eyes and sound for the auditors.

Whether desktop audits become the preferred method for doing audits or only in some cases, this is just one example of how things have changed in our new world.

The thing is that infectious diseases are not new and we have, as a food industry, always had contamination and cross-contamination as key parts of our food safety controls. It’s just that now we all have to move to a higher level of control and management and ensure that cleaning and other cross contamination / cross infection controls are spot on continuously.

Workplace health and safety  is now not only about ensuring safety from loud noises, electrical issues, mechanical issues, hot / cold, manual handling, heights, enclosed spaces, chemicals and all the other hazards, but now has to include a strong focus on infectious disease management. Workplace Health and Safety Officers across the country are now having to become experts in all the controls we need as businesses to ensure that we are all COVID-19 safe.

There is never really been a time like now when WHSOs and Food Safety Supervisors must work together to ensure that safety and food safety  processes ensure that not only is our food safe but the staff and clients are also protected.

Having stickers on the floor, posters / signs, separate areas, training, more training, even more training,  action plans, regular COVID-19 meetings, Board reporting etc etc are now our new reality. Things that even in January this year were not even thought of as part of our food safety and WH&S programs are now common place.

We simply do not know what else we are going to need to do as part of our action plans to address this outbreak and to emerge into our new world, because we really have no idea what impacts it has had on all the aspects of our businesses.

There is one major lesson for each food business from this outbreak, it doesn’t matter how good you think your plans are, something is going to happen which means that everything will have to change and you have to be prepared for that. That change can happen very quickly too.

Even though the number of cases of COVID-19 in Australia and New Zealand and many other countries have stabilised or slowed to a very low  number of cases,  the world and how we must see it has changed forever.

As an example,the handshake, for hundreds of years the recognised international way to greet people, particularly by males, is now a rapidly receding memory, replaced with elbow bumps or other techniques intended to ensure that we don’t touch others outside of our immediate families.

That we keep to the now ingrained 1.5m  separation rule is now the way  we must live our lives, at least until there is a vaccine. Considering that even after all this time there is still not a vaccine for SARs, is an indication of just how difficult it will be to both find an effective COVID-19 vaccine and get it out to the whole world at a price which makes it something we will all be able to have.

So we have to come to terms that this is now a world we share with this virus and it will strike any time it gets the chance and with no available cure, the only way we can do that sharing is to follow practices which are now a part of life.

In many ways we are now all like people who are allergic to gluten, there is no cure and we have to change our lives and continuously monitor what we do to ensure that it doesn’t happen to us.

Washing hands should not be anything new, we should all have been doing it whether in the food industry or not, but now it has been properly highlighted as the main method for stopping the spread of bacteria and other micro-organisms.

I was running some training in the last week and for the first time ever of running food safety training, did not have to spend much time on reminding the group about the importance of handwashing and the correct method to use.

The big change for us all is the distance we now need to constantly remind ourselves to stay away from each other, which is a hard thing for such a social creature to do.

With the media no longer having rolling 24 hour coverage of COVD-19 and  no reporting every day on the number of cases and deaths, you can see that people generally are slipping back to the ways BC (before COVID-19) and not staying apart or washing hands as much. You can now even find hand sanitiser in the supermarket!!!

A place I do work with has had the same bottle of hand sanitiser on a table for nearly three weeks. Back two months ago it was being emptied and replaced nearly every three days.

The owners and managers of food businesses have a moral and legal responsibility to ensure that they walk the talk and be the example of what are now the requirements for us all in this new world, and to ensure that all their staff do so as well, especially as restrictions are lifted and we emerge into whatever our brave new world is going to look like.

Although the following advice is from the Food Standards Australia New Zealand website, https://www.foodstandards.gov.au/industry/Pages/Preparing-to-recommence-pre-restriction-operations.aspx?utm_source=CASE+Media+inbox&utm_campaign=ad030fb144-Food_Standards_News_Mar-18_COPY_01&utm_medium=email&utm_term=0_eb3161ea76-ad030fb144- , to give guidance to those food businesses which are emerging from the COVID-19 restrictions, it can also be applied to any other disaster situation.

Before you re-open or re-commence operations you must check for any changes to business restrictions and whether any specific guidelines or requirements to recommence business apply in your state or territory.

It is important that food businesses (such as cafes and restaurants) are well prepared to recommence normal business operations  after non-essential business restrictions have been lifted.

Some states and territories may have specific requirements such as completing a particular COVID-19 Food safety checklist.

Food regulators have also developed a voluntary tool to help food businesses prepare to recommence operations. Food businesses are encouraged to use this tool (in addition to any specific requirements) when preparing to recommence operations. Download the Food safety checks for food businesses (such as cafes and restaurants) preparing to recommence pre-restriction operations  (PDF 215 KB).

State and territory specific guidelines and requirements for recommencing food business operations:

• A​CT:COVID-19 information for businesses
• Nort​hern Territory:Guidelines for food businesses
• NSW Food Authority: Advice for Food Businesses
• Safe Food Production Queensland:COVID-19 Advice for Food Businesses
• Queensland Government: Advice for food businesses
• SA Health:Advice for Food businesses and industry
• Tasmania:COVID-19 Food safety advice
• Health Vic:Advice for Food Businesses  ​
• WA Health:Food safety and COVID-19​
• New Zealand:COVID-19 and food safety​
• Safe Work Australia:Workplace checklist

In August 2019 the food regulation ministers asked FSANZ to review nutrition labelling for added sugars.  This review is based on the recommendations in a policy paper which found that labelling of added sugars is not clear and that can impact on consumer decisions.

The following is from the Food Standards website – https://www.foodstandards.gov.au/consumer/labelling/Pages/Sugar-labelling.aspx?utm_source=Food+Standards+News&utm_campaign=2692a8ec38-Food_Standards_News_Mar-18_COPY_03&utm_medium=email&utm_term=0_71d71e1fc3-2692a8ec38-&utm_source=CASE+Media+inbox&utm_campaign=ad030fb144-Food_Standards_News_Mar-18_COPY_01&utm_medium=email&utm_term=0_eb3161ea76-ad030fb144-

There are requirements in the Food Standards Code for food labels to include the total amount of sugars in the nutrition information panel on food labels.

Total sugars is sugar that is naturally present in the food as well as sugar that has been added as an ingredient.

The Code contains requirements for foods that make claims about sugar e.g. ‘low sugar’. For example, foods that claim to be ‘low sugar’ cannot contain more than 2.5 g of sugar per 100 mL of liquid food or 5 g per 100 g of solid food.

There are also requirements for ‘reduced sugar’, ‘x% sugar free’, ‘no added sugar’ and ‘unsweetened’ claims.

Review of added sugars labelling

Since 2017 the Australia and New Zealand Ministerial Forum on Food Regulation (the Forum) has been looking at sugar labelling and how to give Australian and New Zealand consumers’ better information about added sugar in food to help them make informed and healthier choices.

In August 2019, the Forum asked FSANZ to review nutrition labelling for added sugars (see the Forum communiqué). The request was in response to a policy paper on the labelling of sugars on packaged foods and drinks which found that information about added sugars on food labels is limited and/or unclear, which limits consumers’ ability to make food choices consistent with dietary guidelines.

The Food Regulation Standing Committee (FRSC), on request by the Forum, is currently developing a Policy Guideline on food labelling to enable consumers to make informed healthy choices. This will provide policy guidance relevant to the added sugars labelling review.

Next steps

We are working on a review to look at whether and how the Food Standards Code should be amended to help consumers make more informed choices about added sugars in food.

The review will include an assessment of added sugars labelling options, international approaches and technical issues (e.g. how to define added sugars). Key stakeholders will be consulted during the review.

If the review finds there is a need to change the Code, a proposal will be prepared and included on FSANZ’s work plan. Public consultation would be undertaken as part of a proposal.

More information:

• More information about the Forum’s request and the policy work undertaken on sugar labelling can be found on the food regulation website.

So things are not what they were in the world of food during this time of self isolation and lockdown.

So with takeaways now ahuge thing in many of our lives, what is our favourite food?

We are now a month into our COVID-19 staying at home experience and we are ordering on line and by phone like we never have before.

Deliveroo has just released some figures  giving us a bit of insight what we have been ordering and how often.

There has been a 597 percent increase in orders for the perennial long time favourite Fish and Chips, making it by far our number one favourite lockdown food.

We are also letting our sweet tooth go to town, even if we haven’t been able to, with ice cream orders up by 139 percent

We also are eating earlier, with orders shifting from just after 7pm on a weekday to 6.23pm. we obviously just can’t wait even that 40 odd minutes.

Until  last month, ordering was most popular on a Saturday, now it looks like we can’t wait for our weekends to start as our big takeaway day is now Fridays.

In 2019 Deliveroo’s most popular menu item was burgers, now we are really getting into Pizza, with it being the most searched food category, followed by Thai and Sushi.

The amount we are odering each time has significantly increased as well, with Deliveroo seeing some of it’s largest orders with group meals rather than single meals.

Two new recalls notices from Food Standards Australia New Zealand. Included here with permission.

ALDI PICK’D Cloudy Apple Juice 2L

​15 May 2020

Product information

ALDI Stores (a Limited Partnership) is conducting a recall of PICK’D Cloudy Apple Juice 2L. The product has been available for sale at ALDI Stores in WA, SA, VIC, ACT and certain NSW Stores (listed below).

Albion Park Rail, Ambarvale, Ashfield, Auburn, Balgowlah, Bankstown Airport, Bankstown Central, Bass Hill, Batemans Bay, Belrose, Blair Athol, Bondi Junction, Bonnyrigg, Bowral, Broadway, Brookvale, Campbelltown, Canterbury, Casula Mall, Chatswood, Chatswood Place, Chullora, Cooma, Corrimal, Dapto, Darlinghurst, Dee Why, Drummoyne, East Gardens, Eastlakes, Eastwood, Edgecliff, Edmondson Park, Emerald Hills, Engadine, Fairfield Forum, Fairfield West, Fairy Meadow, Frenchs Forest, Galston, Gladesville, Glenfield Park, Goulburn, Griffith, Guildford, Hillsdale, Horningsea Park, Hornsby, Hoxton Park, Hurstville, Kirrawee, Kogarah, Lakemba, Leeton, Leichhardt, Lidcombe, Liverpool, Liverpool Central, Macarthur Shopping Ctr, Macquarie Fields, Macquarie Park, Manly, Maroubra, Marrickville, Menai, Merrylands, Miller, Minto, Miranda,    Miranda Central, Mittagong, Mona Vale, Mosman, Moss Vale, Mt Annan, Mt Kuring gai, Narellan, North Strathfield, North Sydney, Nowra, Queanbeyan, Rhodes, Riverwood, Rockdale, Roselands, Rydalmere, Shellharbour, Tahmoor, Thornleigh, Top Ryde, Ulladulla, Villawood, Vincentia, Wagga Wagga, Warilla, Warrawong, Warriewood, Waterloo, Wentworthville, Westleigh, Wetherill Park, Wolli Creek, Wollongong, Yass , Young

Date markings

Use by Date: 22/05/2020, 29/05/2020, 17/06/2020, 7/07/2020, 15/07/2020, 27/07/2020, 30/07/2020, 7/08/2020 and 11/08/2020

All other Use by Dates available for sale are not affected

Problem

The recall is due to microbial (Mycotoxin – Patulin) contamination.

Food safety hazard

Food products containing Mycotoxin – Patulin may cause illness if consumed.

Country of origin

Australia

What to do​

Customers should not consume this product and return the recalled product to the place of purchase for a full refund. Any consumers concerned about their health should seek medical advice.

For further information please contact:

Food Recall Hotline on 1800 709 993

Babaganoush  

​Date published: 15 May 2020

Product information

Fresh Fodder Pty Ltd is conducting a recall of Fresh Fodder Babaganoush 200g. The product has been available for sale at various independent stores in NSW, ACT, QLD, VIC, TAS.

Date markings

USE BY 20/07/20 10:18 – 10:29

Problem

The recall is due to the presence of an undeclared allergen (sesame).

Food safety hazard

Any consumers who have a sesame allergy or intolerance may have a reaction if the product is consumed.

Country of origin

Australia

What to do​

Consumers who have a sesame allergy or intolerance should not consume this product and should return the product to the place of purchase for a full refund.

For further information please contact:

Fresh Fodder Pty Ltd
02 6362 5815 www.freshfodder.com.au