I have helped many food businesses achieve HACCP or Food Safety Program certification, and for most the Certificate was issued on the spot.

It is a feeling of great satisfaction to see that Certificate – but what happens after the Auditor goes home?

There should always be an internal audit before the external audit and there is usually some fine tuning as a result. There is usually a lot of nerves and anxiety as well.

Once the Auditor leaves, will that level of food safety and passion remain or will it only click back in in 12 months – before the next external audit?

Companies that are doing everything right and have made food safety an integral part of how it does what it does, will not have the nerves before the Audit and there will be nothing special going on before , during or even after it.

There are some businesses that have not made food safety part of their DNA and these are the ones which are most likely to need follow up after the audit and will freak out before the next audit.

How a business reacts after the audit, is entirely dependent upon how much food safety is a part of that business. If everyone from Senior Management all the way to the Cleaners believe that food safety is just how we do things, then that business is most likely going to get it’s Certificate on the spot and will not do anything special in preparing for the audit or after it is completed.

These are the types of businesses that Auditors love, as the job is very easy when everything is being done right the majority of the time.

Recently, I had a connection to the transformer on the main power line be zapped by lightning. It has meant that I had to get a new TV, fridge, freezer, microwave and oven as well as restock food, it has also resulted in two blackouts and a new wire needed to be put in to connect my home to the power.

All in all it has been a big pain, thankfully my insurer has been terrific as has the electricity company and electricians.

It has still taken over a month and is just about finalized.

Now this is all just in one home, how much more of a thing does it become if it is a food business which is zapped or flooded or any of the other disasters which can happen?

I didn’t have to worry about staff and what to do with them. I didn’t have to worry about loss of sales whilst the business is down. I didn’t have to worry about what to do with all the wasted food (I have a pet pig – who did very well!!!!). I didn’t have to worry about the big clean ups.

My blackouts were only a day or so at most.

If your fridges are without power for more than eight hours, the food has to be immediately cooked or dumped, for food in your freezers, you have 24 hours.

Neighbours kindly lent me equipment to keep me going and for this I am thankful, as it took the pressure off.

Business can do the same, assuming that your power is back.

Blackouts are inevitable and as food businesses, we should have a plan for what to do when they occur. It is part of the Risk Management Plan we should have. This should be reviewed every year to ensure it is current and applicable due to changes to equipment and procedures and people.

Along with a Business Plan with annual and long term goals, each business should have a Risk Assessment and a resulting Risk Management Plan.

Those that don’t  will not be able to easily react when something goes wrong and will probably miss something important.

Work out all the possible things that can go wrong and come up with a plan for what to do if they occur – include contacts and all other relevant info.

Remember lightning can strike just anywhere and it is the plan that will get your business up and running with the least hassles.

I have now been three weeks without any internet connection to my office. I am typing this sitting at a computer in my local (air conditioned) library – 40 mins from my office – as it is the nearest place I can work and be connected (and cool).

In this age of everything being done by computer and using the internet, it is sort of like your left arm has been chopped off.

So in a food business where we now do our banking on line, our accounting package is probably on the Cloud and our HR and pay systems are likely to be linked to some system away from our business, and we probably have all our records being done on our computers – what happens when the computers go down or the internet disappears?

These businesses can’t do what I have done and go down to the local library during the work day.

So what can they do?

I was at a petrol station the other day whilst on holidays and they had no computers up – they were using one of those “old” card swipe machines for credit card purchases – did you even know they were still around??

Most food businesses do not have one of these, so what can they do?

Cash sales can always be done and that is probably the main approach that businesses can take.

Going back to the old way of manual recording of pays, purchases, sales and  food safety records for the duration is really the only way and then data entry when everything comes back up.

What this all raises is the extreme importance of Risk Management and Planning.

Most businesses do not do this and get badly bitten when something goes wrong.

There is no point in shutting the gate after the horse has bolted is there??

All businesses should do a Risk Assessment when first starting and then review it each year. The key then is to put actions and plans in place t6o address any and all the identified risks – like what to do if the computers and / or internet go down.

My back up plan for my lack of internet from my Risk Assessment is my local library for doing articles and sending documents I can’t send from my mobile phone,  and they are a great resource provided to members  by your Local Council – another good reason to join the Library!!!!!

I have just returned to the office after the first holiday I have had in quite a while and I deliberately did not do or think business or food safety for the whole 10 days. However it was interesting, and I had to bite my tongue, to hear a lady in the supermarket one day say to her husband that “we don’t have to worry about that use by date – they only put those on to sell more product”.

As a Food Technologist who specialises in food safety, I was amazed by this attitude but then after talking to a few friends about the incident I was told that this is quite a common belief.

As an industry we obviously have not done a good job in selling what use by date, best before and baked on mean and how important they are, if people out there have that sort of belief.

These date codings have been around now for quite a few years and if people believe this sort of thing, then we have a significant potential problem.

Another one I was told by my fiends was, that use by dates contribute to the massive food wastage we have in the world, with food being thrown out unnecessarily and for no real reason.

So if use by date is only used on foods that have a high enough bacterial content that can grow to dangerous levels if not properly handled, and can therefore make people sick – why is that people don’t take notice?

Best before is a quality issue and not related to food safety, but a lot of people do not seem to get the difference.

So what can we, as the food industry, do to improve this situation, and make sure that the public take us seriously, and believe us?

Because that is the problem, we are fighting the mass of myths out there.

The Health Ministers from around Australia meet several times a year to guide food law for each state and territory. The last Ministerial Forum for 2016 was held in late November and made some significant decisions.
1. Further work required on the labelling of added sugars and vegetable oils – impact studies have been requested as a result of the recommendations from the2011 Labelling Logic: Review of Food Labelling Law and Policy report
2. Low THC hemp as a food – impact studies of roadside drug tests in 2017 requested before the Proposal will be further considered
3. Adding Vitamin D to breakfast cereals – approval given, where the breakfast meets the Nutrition Profile Scoring Criterion
4. Synthetic Foods – no clear definition given for what a synthetic food is. Food Standards Australia New Zealand (FSANZ) asked to determine what safety, labelling and nutritional issues may be involved.
5. The Health Star Rating – Potential change to the requirements for dairy substitute beverages. No change will occur until after the Health Star Rating Review around June 2019.
6. Allergen Labelling – FSANZ requested to present a report on the uptake of the additional voluntary allergen labelling initiativesat the November 2017 meeting

The following is a media release from the New South Wales Food Authority about the Algal toxin alert for Twofold Bay area and is included here with permission.

19 December 2016

NSW DPI advises that recent test results show that levels of Paralytic Shellfish Toxin (PST) in commercially cultivated mussels sampled from Twofold Bay have dropped below the level of concern for human consumption. Commercial mussel harvest in Twofold Bay has recommenced under a stringent monitoring program.

Animals such as rock lobsters purge the toxin at a slower rate than mussels. It is recommended that people avoid the consumption of rock lobsters and abalone from the Twofold Bay area until 1 January 2017.

Lobsters and abalone are known to accumulate the toxin in the viscera (tomalley) of rock lobsters and the viscera and mantle of abalone. It is recommended that consumption of viscera from crustaceans and gastropods captured from Twofold Bay is avoided. The mantle of abalone should either be removed or scrubbed clean to remove any pigment. As a precaution people should also avoid harvesting or consuming sea urchins from the area. Paralytic shellfish toxins are produced by certain toxic algae species. Alexandrium species that can produce paralytic shellfish toxins are continuing to bloom in the Twofold Bay area. Shellfish taken from this area should not be eaten. Cooking does not destroy the toxins.

Symptoms of PSP occur between 15 minutes to 12 hours after consuming contaminated shellfish. Symptoms usually begin with tingling and numbness around the mouth and face, progressing to the extremities followed by dizziness, nausea, headache, vomiting, vertigo, a floating sensation, weakness, and muscular uncoordination. In severe cases paralysis, difficulty in breathing leading to respiratory failure, and even death can occur. Anyone experiencing these symptoms after eating seafood from or near the affected area should seek immediate medical attention. Paralytic Shellfish Poisoning is rare, but it is important that people follow this advice to avoid getting sick.

Commercial shellfish producers in NSW operate under a detailed quality assurance program collecting over 8500 samples per year to monitor the environment where shellfish are commercially harvested. The NSW Food Authority advises to only eat shellfish harvested under a recognised commercial program.

This media alert only reports algal blooms that have been brought to the attention of NSW DPI. Algal blooms may be present in other areas.

Algal blooms can occur anywhere along the coast and are normally the result of the surge of nutrient rich deep ocean water onto the continental shelf, and can often be seen after rainfall events in estuaries and in river mouths. Some of these algae produce harmful toxins that can build up in marine shellfish.

More information

Visit the NSW Food Authority for more information on Recreational harvesting of seafood.

The following is a media release from Food Standards Australia new Zealand about the latest product recall. It is included here with permission.

Please find below information on a recent Australian consumer level food recall. This information is also available on our website at www.foodstandards.gov.au/recalls

Flush Fitness has recalled Lenny & Larry’s Complete Cookie Chocolate Chip from gyms, health food stores, sports supplement stores, grocery stores and pharmacies nationally due to the presence of an undeclared allergen (milk). Consumers who have a milk allergy or intolerance may have a reaction if the product is consumed. Consumers who have a milk allergy or intolerance should not consume this product. The product can be returned to the place of purchase for a full refund.

Date notified to FSANZ – 14/12/2016 

Food type – Cookie

Product name – Lenny & Larry’s Complete Cookie Chocolate Chip

Package description and size – Single cookie in a packet,  Blue and white foil wrapping, 113g

Date marking  – Best Before, All best before dates between 01-07-17  to 30-11-17. Also written as 070117 – 113017

Country of origin – United States

Reason for recall –The presence of an undeclared allergen (milk)

Distribution – Gyms, health food stores, sports supplement stores, grocery stores and pharmacies nationally

Consumer advice

Consumers who have a milk allergy or intolerance may have a reaction if the product is consumed. Consumers who have a milk allergy or intolerance should not consume this product. The product can be returned to the place of purchase for a full refund.

Contact – Flush Fitness

Kate Larsen: 03 8645 9416, Sheldon Petrucci: 03 8645 9418, Lana Gradzki: 03 8645 9424

www.flushfitness.com.au

The following are the current proposals before Food Stanadrads Australia New Zealand.
FSANZ is calling for submissions on the following applications:
• A1134 – Increased Concentration of Plant Sterols in Breakfast Cereals: to amend current novel food permissions for phytosterols added to breakfast cereals to allow increased concentrations for portion-controlled breakfast cereals, in either individually wrapped portions or portions that can be easily divided.

• A1123 – Isomalto-oligosaccharide as a Novel Food: seeks to amend the Food Standards Code to permit isomalto-oligosaccharide as a novel food to be used as an alternative (lower calorie) sweetener and bulk filler in a range of general purpose and special purpose foods.

• Changes to cost recovery arrangements: FSANZ is proposing an increase in its hourly charge to reflect government policy for full cost recovery, changed levels within the general procedure and a reduced administrative charge.

More information
• View the consultation papers
• How to make a submission
Media contact: 0401 714 265 (Australia) or +61 401 714 265 (from New Zealand) or email media@foodstandards.gov.au

The following is the Christmas media release from the Food Safety Information Council.

The Australian Food Safety Information Council, in partnership with Tonic Health Media, today launched their food safety tips for Christmas and the holiday period including a warning to consumers to be careful with raw and risky foods.   Rachelle Williams, Council Chair, said the risk of food poisoning increases around Christmas time as we enjoy entertaining more and the weather gets warmer, which can cause food poisoning bacteria to grow quickly in many foods.   ‘Christmas celebrations can be risky as they often include several generations of family including the very young, pregnant women, the elderly and those with poor immune systems who can become very ill if they do get food poisoning. Also you cater for larger numbers of people – putting a strain on your fridge and possibly creating a recipe for disaster at Christmas.   ‘Here are 5 tips to keep your family and friends food safe during the holidays:

1. Don’t cross-contaminate fresh or cooked food with raw meat or poultry. Carry them in separate shopping bags, use separate chopping boards and utensils, store cooked and fresh food covered and separate from raw food in the fridge.
2. Avoid the undercooked turkey by making sure it is fully defrosted in the fridge or get your supplier to defrost it in their cool room. You might want to consider cooking something smaller like a turkey breast or other poultry. Don’t wash any poultry before cooking as that will spread the bacteria around your kitchen. Cook the turkey until a meat thermometer shows it has reached 75° C in the thickest part and cook any stuffing separately as it might not fully cook inside a whole turkey.
3. Salads are perfect for our climate and healthy but keep them refrigerated and serve up just before you eat them, returning leftovers to the fridge. Cooked rice and pasta are also a food poisoning risk if not refrigerated, so don’t forget to refrigerate the pasta or rice salad.
4. Seafood is also a great choice for Christmas and if it is cooked most common food poisoning bacteria and viruses will be killed; but there can be risks if you eat it raw, for example raw oysters or sashimi. Be careful and hygienic in preparing precooked prawns, bugs or crabs which can also be contaminated by your hands when they are peeled or shelled.
5. Cooked egg dishes are also simple and nutritious but try to avoid raw or minimally cooked egg dishes, such as raw egg mayonnaise or fancy desserts, which can be a particular risk for food poisoning.

‘We would like to thank Tonic Health Media for their support. As Australia’s largest health & wellness network, our important food safety messages are being broadcast in 3500+ GP waiting rooms across the country, communicating with patients and their carers whilst they wait for health services.

‘Check out their Tonic on Demand video on how to shop, store, cook and eat food safely, and get your free copy of their healthy Baked Cheesecake recipe! A perfect low calorie dessert for the warm festive weeks ahead: http://www.tonicondemand.com.au/food-safety ‘Finally, we’d like to wish all our sponsors, members and subscribers a Merry Christmas and a Happy New Year. Why not take some time over the holidays to do our Christmas Food Safety Quiz and learn a bit more about food safety,’ Ms Williams concluded.

For more information see our Food safety at Christmas advice   Media contact: Lydia Buchtmann, Food Safety Information Council, 0407 626 688 or info@foodsafety.asn.au   The Food Safety Information Council is a health promotion charity which aims to address the 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.

Australia has a Food Safety Centre and Primary Produce Centre linked to Universities. We now have an Organics Research Centre.

It is a collaboration between Southern Cross University and the New South Wales Department of Primary industries (DPI).

The Centre will be located in the Northern Rivers in New South Wales and will have a broad range of interst with the vision of creating a centre which will be a world leading facility.

The University’s Vice Chancellor Professor Adam Shoemaker said; “We expect to attract partners who will have their own research priorities and problems to solve. It is a contemporary field with great potential to innovate.The Centre for Organics Research will build on Australia’s reputation for food safety, security and export to key markets world-wide.”

The University will provide staff and facilities as part of it’s $2 million contribution, which will be matched by the DPI during a five year funding period.

Southern Cross University Deputy Vice Chancellor Research, Professor Geraldine Mackenzie said; “Creating this Centre in partnership with the Department is a natural fit. We are already working on a number of projects and the Centre represents an exciting extension of the relationship between the two organisations.”