Product Recalls are one of the mandatory requirements in Australia and New Zealand, depending upon the type of food business.

All businesses that sell to other business, like; manufacturers, distributors, wholesalers and importers, must have a functioning recall program. Places like cafes, restaurants etc do not need a recall program but must have a suitable procedure for how to return product to their supplier in the event of a recall.

There are three types of recalls;

• Consumer – the product has made it to the supermarket shelves and must be returned from the public. This will require advertising and specific types of communication. These are the public known recalls and have the largest impact on the business and it’s reputation.
• Trade – the product has only made it as far as the warehouse in the supply chain, so there is no need to inform the public. This is the most common type of recall and occurs regularly.
• Mock – a recall on paper only, no contact with customers or actual product returned. It is a test of the recall program of a business and should be done regularly.

Records need to be kept for all recalls and there are two reasons for a consumer or trade recall;

• Food safety – these are the actual recalls and potentially the product could cause harm if consumed
• Quality – these are actually called withdrawals not recalls and are due to some quality failure with the product.

Food Standards Australia New Zealand (FSANZ) is the co-ordinator of all food recalls in Australia. It does not need to know about the withdrawals. The correct method and documents to be used can be found in the product Recall Protocol which can be found in the Recall section of the FSANZ website.

FSANZ has produced a great little video that explains recalls really well.

This article has been written by Rachelle Williams, The Green Food Safety Coach.

We all know that we are supposed to eat our vegetables but most of us don’t do it well or often enough.

Plant and Food Research Australia and Hobart-based MacTavish:West have worked together to develop a website called Veggycation to teach us all of the essential health benefits of vegetables in all their types. It was funded by Horticulture Australia using the National Vegetable Levy, and matched by funds from the Australian Government.

The project was led by Dr Hazel MacTavish-West from MacTavish:West and Dr Jocelyn Eason from Plant and Food Research. Dr Hazel MacTavish-West said “Everyone knows vegetables are healthy, and Australia’s vibrant vegetable growers also know how good their fresh produce is. However, until the new Food Standards were released in January 2013, making statements linking specific health claims with vegetables on the basis of their nutritional content was not allowed.”

Dr Jocelyn Eason said; “Vegetables are a great source of key nutrients, but there is limited knowledge on what these nutrients do in the body. Since coronary heart disease is the leading cause of death in Australia, this is no small claim. When it comes to the (not so) humble carrot, we can now legally say on-pack that ‘carrots are a good source of vitamin A, which is necessary for normal vision’, and also that ‘carrots are a source of fibre, which contributes to a healthy digestive system’. This will help parents really understand how food, particularly vegetables, contribute to the health of their families.”

The website can be found at www.veggycation.com.au

This article has been written by Rachelle Williams, The Green Food Safety Coach.

The Australian Constitution states who is responsible for what in terms of services to the country. Our country’s actual name is the Commonwealth of Australia and is a set of six states and two territories that agreed to work together to provide the services that are needed to run the country and protect it’s people. Defence as an example is the responsibility of the Commonwealth Government, whereas health is primarily the responsibility of the states and territories.

Up to 2000, every state and territory had it’s own food law that varied a little from place to place. From that year all the jurisdictions agreed that we would have uniform food laws. Since then we have different requirements for Food Safety Supervisors and other requirements in different places. Except for the requirements from the Food Standards Code, we no longer have truly uniform food laws in this country.

This situation is the same for the definition of free range when it comes to eggs. Most states have slight variations and this is resulting in confusion by those in the industry and the public.

Therefore it is not surprising that New South Wales (NSW) Fair Trading is now recommending that a clear definition for free range for both eggs and chickens be included in the Trade Practices Act as the main piece of legislation for Australian Consumer Law.

Apparently nearly 40 percent of consumers are generally wanting to buy free range product and the current various definitions allows for different interpretations.

There is a Model Code under review but it is not yet enforceable. The Code sets a maximum number of 1500 birds per hectare for the eggs to be called free range, but allows for higher set densities if rotational procedures are in place. By making it part of the consumer Law, it eliminates interpretations and potential false advertising.

Rod Stowe, NSW Fair Trading Commissioner said; “…NSW Fair Trading found some of the highest priced free-range eggs actually have some of the highest stocking densities. Ultimately trying to protect the consumer and their rights is difficult when the ground rules are not clear. The potential for customers to suffer detriment due to misleading ‘free-range’ labelling has been established and NSW Fair Trading understands the ACCC is currently pursuing a number of inquiries relating to ‘free-range’ egg claims.”

This article has been written by Rachelle Williams, The Green Food Safety Coach.

So did we toss more shrimps on the barbie in 2013 than any other type of seafood? Were prawns our number one seafood?

Interestingly of the top ten twenty seafoods for 2013 according to a recent Australian Fisheries Statistics report, 15 were wild caught and four were farmed. The remaining one was crabs which are wild caught as well.

There are sustainability issues with both wild caught and farmed seafood and much research is being done on new and sustainable feed for these farms. The areas allowed for wild catch fishing are very carefully controlled and ideally all of this seafood should meet sustainable standards.

Sustainability of fresh seafood is rapidly becoming a crucial factor in the purchase decision by many consumers. Health related issues are also a major factor in purchase and the number one seafood is very much at that position because of it’s recognised health benefits as well as convenience.

The report was compiled by the Australian Government’s Fisheries Research and Development Council (FRDC).

Shark is in the Top Ten and this is somewhat controversial as work is being done to ensure that sufficient stocks are available and maintained to ensure it is on the menu in the future.

Australia’s Top 20 Seafoods in 2013

1. Farmed Atlantic Salmon, 43,989 tonnes
2. Wild-caught prawns, 18,596 tonnes
3. Oysters, 15,745 tonnes
4. Wild-caught tuna, 7,554 tonnes
5. Wild-caught shark, 6,003 tonnes
6. Wild-caught crab, 5,090 tonnes
7. Farmed Barramundi, 4,498 tonnes
8. Wild-caught mullet, 4,418 tonnes
9. Wild-caught flathead, 4,059 tonnes
10. Farmed prawns, 3,491 tonnes
11. Wild-caught whiting, 3,441 tonnes
12. Farmed Blue mussel, 3,404 tonnes
13. Wild-caught squid, 2,885 tonnes
14. Wild-caught Australian salmon, 2,604 tonnes
15. Wild-caught scallop, 2,344 tonnes
16. Wild-caught barramundi, 2,259 tonnes
17. Wild-caught pink ling, 1,217 tonnes
18. Wild-caught Spanish mackerel, 1,714 tonnes
19. Wild-caught bream, 1,201 tonnes
20. Wild-caught dories, 818 tonnes

This article has been written by Rachelle Williams, The Green Food Safety Coach.

I don’t know that too many people would be able to correctly and accurately name all the cuts on a cow, or pig or chicken. Most know the basics like; wings, drumsticks, chuck, or rib, but would not be able to say where the sirloin is found, even though it is one of the best cuts from a cow.

As you would expect someone has realised that there is this distinct lack of knowledge in our community and has addressed it through the creation of a mobile phone app called Nose to Tail.

It is designed to be used by both consumers and chefs as it shows not only the name of the cuts for cows, pig, lambs and chickens but their locations through diagrams.

The app also goes further by explaining the history of each cut and it’s recommended preparation, as well as dishes that are commonly made using it. There are more than 200 cuts shown in the app and it is full of lots of information.

Offal and other uncommon parts are included in the cuts detailed in the app, as the designers are actively encouraging the use of the whole animal.

People can search by cut or by uses or cooking methods, so it is intended to be very user friendly. It is however not free as there has been a lot of work in the development. It was developed by a Software company in Brisbane.

This is just one of the increasingly large number of information related apps that are now available for mobile phones of all types.

This article has been written by Rachelle Williams, The Green Food Safety Coach.

This time of the year has the greatest likelihood and occurrence of food poisoning in a year in Australia. There are really two reasons why.

It is the hottest time of the year and the best conditions for bacterial growth and then we are having a lot more parties with food handling for groups of people.

As we cannot change the weather conditions, unless we move to the northern hemisphere, we can only really control what we are doing to ensure that we are not giving our friends and family the horrible gift of food poisoning during the Festive Season.

The Food Safety Information Council has a basic theme of “Cook, Clean, Chill and Separate”. This can be applied to all food situations, especially at this time of the year. The following are the basics;

Cook

Ensure all sausages and burgers are brown inside when cooked and, if possible get a food grade thermometer to check that all cooked food has reached at least 75°C. Keep all cooked foods hot, above 65°C. The basic principle is the “Keep Hot Foods Hot”.

After two hours at room temperature, replace all food that is on display or on the table, so use small containers full rather than a big one.

Clean

The most important thing we can all do to prevent food poisoning is the wash our hands and do it properly. This means using the FSIC’s 20 / 20 Rule. 20 seconds wash and then 20 seconds dry.

Make sure the barbie plate is clean, maybe use foil on public BBQs.

Keep all plates, tools and utensils clean before and during use to prevent cross contamination.

Chill

Remember if you have to make a choice keep the food in the fridge and not the beer. The FSIC has had questions about exactly this in the past!!!

Those foods that need to be kept cold should be held in the fridge.

If you can use a food grade thermometer to check that the fridge temperature is less than 5°C.

Make sure there is enough space in the fridge for air movement as that is what is keeping everything cool. Try not to open the door too much in this warm weather.

The basic rule is “Keep Cold Foods Cold”.

Separate

Don’t use the same dirty plate that brought the meat out to the BBQ to take it to the table – use a clean one.

Always make sure that raw foods are stored below cooked.

Always use foods before their use by date.

This article has been written by Rachelle Williams, The Green Food Safety Coach.

Cider is a big thing in my house around Christmas as is egg nog. This is not only the case here but in other homes.

It seems though, that in Australia we have been getting into the cider swing much earlier than Christmas this year.

A Market Insight report from the marketing research organisation, Canadean, has found that Australia and New Zealand are having a love affair with cider and the region has had the highest growth in sales globally in 2012.

The research found that whereas the New Zealand market is favouring domestic brands, the Australian market is trying a bit of everything. There is some belief that this may be due to a reduced tax on ciders compared to that on the flavoured alcoholic beverages (the so called Alcopops).

Traditionally cider was considered a beverage for older drinkers, it is now being slowly moved into a more premium market. This trend started in the early 2000s and is seems to have consolidated but there is a lot of vibrancy in the two markets.

There are new flavours appearing regularly and the world seems set for an increase in cider sales with Australia and New Zealand leading the way. Who knows if cider will eventually really challenge beer in Australia, but the future will show us.

This article has been written by Rachelle Williams, The Green Food Safety Coach.

In a survey recently done by the Food Safety Information Council (FSIC) for Australian Food Safety Week, there was a very low percentage of those surveyed who actually read the cooking / reheating instructions and storage instructions on the processed products they bought. It was a figure of less than 20 percent, which is very scary from both a food safety and legal view point.

If people are not following the instructions then the food may not be safe for consumption and we could have food poisoning.

This is bad enough, but it is the legal issue that is a huge concern. The Food standards Code in Australia / New Zealand, and similar laws in other countries, has very strict labelling requirements. These requirements are in place to give the customer (the one buying the food) and the consumer (the one eating it) enough information to ensure the food is safe.

Manufacturers go to great lengths and much expense to ensure that their product labels are correct, and one of the main reasons for product recalls is when they don’t meet these labelling requirements.

If the FSIC survey shows that a lot of people are not even reading the most important food safety information, what else are they not looking at? Which raises the simple question of “why do we have these labelling requirements and therefore can manufacturers stop having to comply with them”?

There are groups and individuals within our community that need to see specific information on product labels to determine if the food is safe for them to consume. So, are all these labelling requirements just for these groups? If so, then manufacturers absolutely must continue to meet these requirements and recall those products that do not comply.

However, recent research done by Cornell University is showing that consumers are wanting more information on their food products. The study of 351 shoppers showed that there would be increased sales if a food showed the words “free of…” on the label, along with some description of the negative effects of whatever it is free from.

The study was published in November 2013 in the journal Applied Economic Perspectives and Policy

Interestingly just the words “free of or from…” did not generate as much interest in purchase as having the negative description as well.

So we are faced with a dilemma, do people generally want more information or their food product labels or don’t they?

This article has been written by Rachelle Williams, The Green Food Safety Coach.

FODMAPs are Fermentable Oligosaccharides, Disaccharides, Monosaccharides and Polyols. They are found in wheat, rye, apple, honey, legumes, onion, garlic and milk. It includes fructose and lactose intolerance. Around 35 percent of Australians are estimated to have an intolerance to one or more of these FODMAPs.

These sugars and related molecules have been associated with a variety of conditions / symptoms of the bowel in those who are intolerant, including; bloating, wind, abdominal pain, diarrhoea, constipation, Coeliac and Crohn’s diseases. Those with an intolerance to these foods will usually be advised to follow a low FODMAP diet.

Just like with Gluten Free labelling, it would be a major advantage to the purchasing public to have a clear way of identifying if there are any FODMAPs in a food product.

Certification is now available in Australia for low FODMAP food products. It comes with a FODMAP Friendly logo which will help purchasers determine if a food is suitable for consumption by those who have a FODMAP intolerance. The labelling system is government approved for fructose-friendly and lactose-friendly foods.

The new logo and certification was developed by Advanced Accredited Practicing Dietitian Dr Sue Shepherd. The logo is not permitted to be used until the food product has undergone testing in an independent laboratory against specific standards. This is very similar to the process used for the Heart Foundation Tick.

Dr Shepherd said; “The new FODMAP Friendly logo is to help people advised to follow a Low FODMAP Diet easily identify and select suitable foods for their dietary needs. People who experience problems due to hidden ingredients in foods, and who find themselves spending time reading food packaging, and labels will benefit from the new FODMAP Friendly logo.”

Several companies in Australia have already realised that advantage to both their business and their customers by adopting the FODMAP Friendly logo program for their products. There will obviously be more companies coming on board in the near future and eventually this logo will be as well recognised and respected as the Heart FoundationTick.

Dr Shepherd said; “This certification is a game-changer, eliminating the confusion faced every time they grocery shop and creating a benchmark for other manufacturers. Those experiencing IBS will now be able to eat delicious, readily available cereals and snacks that won’t trigger pain or discomfort after eating.”

To find out more, food manufacturers can fill in the enquiry form at www.fodmap.com

This article has been written by Rachelle Williams, The Green Food Safety Coach.

In supermarkets in the USA, customers can now use a type of rating to determine just how sustainable the food is that there are purchasing.

This is important as it is now well recognised that people want to do the right thing by the environment and therefore would prefer to purchase food and other items that are more “green”.

The HowGood rating uses up to 70 factors to determine a four step rating system that goes from None to Great. There is a tag that comes with the rating which shows the rating in globes to make it easy for customers to see how sustainable each food is.

To date over 100,000 products have been rated based on sustainability, freshness and local sourcing.

This isn’t the only Sustainability related rating system that is now out there. Sustainability is a complex issue and so a rating system with a clear result makes it much easier for people to understand. Like the Heart Foundation Tick, it takes time for people to understand what the symbol / rating means and eventually it makes the products it is on seem much more credible.

It is also important to remember that each rating type is specific to it’s market. Like the HowGood rating is specifically for consumers of supermarket product.Ratings are only as good as the information used to determine them, so it is important that each rating system be carefully tested before it is used commercially or publicly, so that Greenwashing is not done.

Whether a product is “Green” is not the only factor influencing the purchase decision but it is certainly becoming more important. It is only a matter of time before a similar rating is in use within Australia.

This article has been written by Rachelle Williams, The Green Food Safety Coach.