The HACCP Awards are presented by Advancing Food Safety, SAI Global at the Australian HACCP Conference.

2013 marked the 20th Conference, and the Awards this year included the Inaugural Ross Peters Award Memorial Award. Ross was a strong and passionate advocate for food safety in our industry and was an auditor and business owner as well as being a well known and popular personality. He passed away recently and in recognition of his outstanding contribution to food safety, and especially HACCP, in Australia, a special award has been set up to be presented at the Conference.

The Awards are aimed at recognising the contribution that both individuals and organisations have made to food safety both in Australia and New Zealand.

Damian James, General Manager – Assurance Services Australia – Advancing Food Safety, SAI Global said; “The HACCP Awards set Australasia’s food industry professional standards. This year’s winners have demonstrated both excellence in advancing safe food practices and passion to share their knowledge with the industry.”

2013 HACCP Awards winners:

Outstanding Individual nominated by an agri-food industry company – Allan Dall, general manager NSW, Barden Produce.

Outstanding Individual working as a registered food safety auditor- Troy Arnold, SAI Global.

Outstanding Company – Single-site – Hazeldene’s Chicken & Kez’s Kitchen

Outstanding Company – Multi-site – Sanitarium

Inaugural Ross Peters Award Memorial Award – Glen Neal, Manager – Food and Beverage, Ministry for Primary Industries New Zealand.

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

I was in the staff room of a client’s factory last week and it was full of vending machines. These were loaded with healthy food made by the factory and sold at very cheap prices to encourage the staff to eat well and try the product they actually make. It goes with the company’s aim of encouraging healthy eating by all and it is practised even in the staff room in their own factory.

Food and drink vending machines are everywhere and a part of all of our lives. There would not be one of us who hasn’t stood in front of one and spent time deciding what it is we want to snack on – sweet or savoury?

The scene in a Seinfeld episode where the chocolate bar gets stuck and won’t drop shows a fear that we have all experienced when placing our money into a vending machine and tapping the item number. You can so relate to what George is going through and does in that episode.

There are many types of vending machines and products they dispense. Recently in Brisbane a company installed a trial of a Banana Vending machine. It dispenses a pack of three or five bananas for a very reasonable price, to encourage people to eat healthily and to find new ways to get people to eat this very popular fruit.

There are machines that dispense hot food and cold food and then there are those that do all types of drinks. The sales of soft drinks, and particularly the colas, would be nowhere near as high without vending machines.

The Daily Meal recently did a great article about the history of vending machines and it is well worth a look at. I had forgotten about the Automator restaurants, but I now remember visiting Melbourne as a kid and going to one there, as it was such a novelty.

It really is only our imaginations that will determine what can be dispensed from a vending machine, so keep an eye out for what will be next at a station or business near you.

This article was written by Rachelle Williams – The Green Food Safety Coach

Food acids play important roles in managing the texture, taste and shelf life of processed foods. Without them many of our favourite foods would not exist.

It is only those stated in the Food Standards Code are permitted to be used, and the specific amounts allowed in each food are shown in the Specific Food Standards.

The acid content of these foods needs to be carefully monitored and managed or the essential characteristics we require of the food will be compromised.

The right level of acidity is vital in some foods to ensure that the food is safe for consumption. Most bacteria do not like foods that have a higher acidity so monitoring and managing it is essential to food safety.

Mettler Toldeo is a well known and respected international scales and food testing equipment company.

It has recently released a free guidebook to assist food businesses understand acidity of foods and how to manage and monitor it.

“Acidity of food items is an important topic within the food industry. There are personal and cultural differences in taste and consideration about storability that make a close monitoring of acidity in food products necessary. With regards to filling temperature and the risk of infestations with Clostridium Botulinum, acidity also becomes an economic factor,” the Company said.

Obviously there is a focus on Mettler Toldeo equipment and methods, but the Guide is an excellent source of information on to the history and importance of acidity in food items, with a highlight on the preserving qualities of certain acids.

It includes tips and tricks for improved measurement techniques and time saving, as well as pH measurement and electrodes in order to determine the acidity of food items, calibration and temperature compensation.

The guidebook can be downloaded for free from Mettler Toledo’s website.

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

New research by Roy Morgan Research shows that in the last 12 months, 55 percent of the Australians surveyed say that it has become even more important to them to buy products that are Australian Made.

Of particular interest is the finding that only 12 percent of those in the survey would not purchase an Aussie made product if it were more expensive.

This means that we have reached a point where people are thinking that buying locally is more important generally than the price of the item and are happy to accept a higher price to support businesses in this country.

Australian Made Campaign Chief Executive, Ian Harrison, said; “The research confirms that people are becoming more conscientious about buying local. They are aware of the benefits of buying Aussie products, and of the impact that their purchasing behaviour has on jobs, local business and future opportunities.”

There is an issue however, whilst it is clear that Australians want to purchase food and other products made in this country, they need to be able to know that they are made here. This is done through labelling.

Country of Origin Labelling (CoOL) on foods is an issue that has caused many arguments and much debate. There are specific requirements as stated in the Food Standards Code but there are some, including the Australian Made Campaign, who believe these should be tighter, less confusing and more far reaching.

The Campaign believes that the rise in unemployment in this country can be considered as one of the drivers for the increase in the desire to purchase Australian made items, so that consumers feel they are supporting local businesses and employees through their purchases.

For more information about CoOL go to the Food Standards Code.

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

The following is a notice of a food product recall currently happening in Australia. It highlights once again that many of the food recalls in this country are not about food actually being hazardous to the general public but about the poor labelling of that food.

This recall is due to a labelling mistake and therefore the food being potentially harmful to a small group in our population. The information is included here with permission from Food Standards Australia New Zealand, and is also available on the website at www.foodstandards.gov.au

Doodles Creek Caesar Dressing- non compliant labelling

Doodles Creek Pty Ltd has recalled Doodles Creek Caesar Dressing from independent grocery stores and delicatessens in ACT, NSW, QLD, VIC and WA due to non compliant labelling. ‘Dairy free’ is claimed on the front of product, however the product contains dairy, as declared in the ingredient list.

Consumers who have a dairy allergy or intolerance should not consume this product as it may cause illness if consumed. Any consumers concerned about their health should seek medical advice. Consumers should return the product to the place of purchase for a full refund.

Date notified to FSANZ: 15/08/2013

Food type: Salad dressing

Product name: Doodles Creek Caesar Dressing

Package description and size: Glass jar with black lid

Date marking: Best before BB 26 SEPT 13, BB 3 DEC 13, BB 25 JAN 14

Country of origin: Australia

Reason for recall: Non compliant labelling- ‘Dairy free’ is claimed on the front of product, however the product contains dairy, as declared in the ingredient list.

Distribution: Independent grocery stores and delicatessens in ACT, NSW, QLD, VIC and WA

Consumer advice: Consumers who have a dairy allergy or intolerance should not consume this product as it may cause illness if consumed. Any consumers concerned about their health should seek medical advice. Consumers should return the product to the place of purchase for a full refund.

Contact: Doodles Creek Pty Ltd 0410 517 366 www.doodlescreek.com.au

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

The whole concept of genetically modification is what is known as a trigger. People are either for it or against it and there are very few in between.

As a Food Technologist, I can see that there are some very distinct and brilliant reasons why GM is a thing that should be happening as with fruit and vegetables, it can significantly reduce the amount of chemicals used in their growth. This includes much less pesticide. GM also gives qualities to food that can be incredibly beneficial to humans. There was some GM done on rice some time ago that resulted in a product containing Vitamin A. This has the potential to reduce the deficiency in Vitamin A in some parts of the world where rice is a major part of the diet.

However the down side of the whole GM thing is not the potential safety or quality issues associated with the modified foods, it is who actually owns the patent on the new foods and what they do with it.

There are some modified crops that can now only be grown from seed that is supplied annually be the owner of the patent of that particular type of crop. This means that farmers cannot have the benefits without purchasing those specific seeds. This limits markets and companies within them and is not good for anyone in the long term.

The other issue that is linked to this, is the pollination of the flowers of these crops by bees and then the cross pollination of flowers in neighbouring no GM crop paddocks. This creates a lot of potential legal issues about who owns what and what they can do with it.

In Australia there are only a few GM crops permitted to be grown and sold, and if there are in any food, there needs to be clear labelling saying so.

It is the Office of the Gene Technology Regulator (OGTR) that manages GM within this country and no company can have any GM crops or produce being grown or trialled without it’s permission and approval.

Recently the Victorian Department of Primary Industries has put in an application to run a field trial on up to 40 varieties of wheat. The application states that the trial is necessary to determine and “evaluate the agronomic performance of the GM wheat under field conditions”. The application states that the trial will occur in only two seasons between November 2013 and December 2015 and will cover an area of no more than two hectares per season. It also states that the wheat produced will not be used for animal or human food.

A consultation Risk Assessment and Risk Management Plan (RARMP) has been developed by OGTR and it has invited written submissions about it. The RARMP can be obtained from the Regulator’s website.

Interested parties should quote DIR 122 in any correspondence.

Submissions about this application should be received by OGTR by close of business on 20 September 2013.

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

Good and effective cleaning is one of the most important food safety controls in all food businesses. Traditionally it has been done using chemicals for both the cleaning and sanitising stages.

If businesses do not want to think sustainably then this traditional approach will remain forever. However those food businesses that are interested or even eager to look outside of the box can quickly see that there are now an increasing number of ways that food safety can be maintained or even improved, whilst saving money and being more environmentally responsible.

There are now packaging and labels that will help us all know when food has reached the end of it’s shelflife, there are now types of packaging that not only keep food correctly but are made from recycled materials and there are new techniques for processing and testing foods.

There is also a new type of cleaning that is now available that does not use any chamicals and maintains food safety whilst reducing both costs and environmental impact.

This new process uses just water and salt, that has been treated with an electrical charge. This makes the water separate into an acid part which is perfect for sanitsing in a food business,  then another part which is alkaline and ideal for cleaning food contact surfaces. You can get more information here.

All that is really needed for a food business to be sustainable in the future whilst still ensuring good food safety is a change in the way we see things.

This article was written by Rachelle Williams – The Green Food Safety Coach.

Although peanut allergy is not the most common of the food allergens, it creates significant life threatening situations when it does occur.

People who are prone to this allergic reaction live their whole lives having to be exceptionally careful about what they eat and what that food has been in contact with.

If there were a way of reducing this constant pressure, and stopping this allergy, it would be wonderful for these people and for the food industry in general.

An article in Journal of Allergy and Clinical Immunology contains the findings of research that has recently been done by National Jewish Health. It shows that by blocking the activity of a specific enzyme in mice, the effects of several proteins have been significantly reduced.

Recent evidence has shown that corticosteroids may be involved in the activation of the immune cells which are linked to allergic reactions. By reducing the presence of these steroids, the likelihood of an allergic reaction to specific proteins seems to be prevented or limited.

The findings from this study were focussed on the peanut protein that causes allergic reactions and it was found that in the mice that blocking the steroid production resulted in significantly less symptoms. The results are most likely also applicable to other food allergens.

Obviously more work is going to be needed and there will be no quick fix, but there seems potential in these findings to provide relief to the growing number of people in our community who have a food allergy.

It will not be the only thing that should be done, as businesses must still ensure there is nil unintended food allergens in any food. This must be done through; education, traceability, separation, testing, cleaning, scheduling and labelling, amongst other controls and processes.

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

The following is a statement released by Food Stanadrds Australia New Zealand about the current  international recall on infant formula products and is included here with permission.

Statement on contaminated dairy products imported from New Zealand

Food Standards Australia New Zealand is aware of the announcement by Fonterra regarding several batches of its whey protein concentrate possibly contaminated with Clostridium botulinum and subsequent recalls of two Nutricia products as a precautionary measure.

Please see the following update on the situation.

Update on contaminated dairy products imported from New Zealand

The Australian Government is continuing to verify whether there are, or have been, any products for sale in Australia that contain a potentially contaminated dairy food ingredient from New Zealand.

The ingredient, a whey protein concentrate, was produced by Fonterra in New Zealand, and may be contaminated with Clostridium botulinum, which can cause botulism.

It is used in a range of dairy products including baby formula and sports supplement drinks.

The Australian Government is continuing to work closely with the New Zealand Ministry of Primary Industries to ensure that there are no products of concern in the Australian market place and that Australian dairy products are safe for Australian consumers.

No cases of illness associated with the products have been reported.

Nutricia recalled two products as a precautionary measure:

• Karicare Infant Formula Stage 1 (0–6 months) in NEW ZEALAND ONLY with batch numbers 3169 and 3170 (use by 17 06 2016 and 18 06 2016). The batch number and use by date can be found on the base of the tin.

• Karicare Gold+ Follow On Formula Stage 2 (6–12 months) in NEW ZEALAND ONLY with batch number D3183 (use by 31 12 2014). The batch number and use by date can be found on the base of the tin.

We are working with the New Zealand Ministry for Primary Industries to verify that these are the only affected products. However, as a cautionary measure and until all information is available, parents may wish to use alternative brands of infant formula.

The Australian Government continues to work closely with New Zealand authorities and Australian export markets to trace-back potentially affected products manufactured in Australia from the imported contaminated ingredient and then sold overseas.

Australia received two batches of the potentially contaminated ingredient from New Zealand.

• One failed a test for the presence of Clostridia so was not allowed to be sold for human consumption. Some of this product may have been sold as stockfeed and tracing of this product has commenced.
• A second consignment was used as an ingredient in products that have been exported to New Zealand, Thailand, Malaysia and China. The consignments were tested for Clostridia bacteria and found to meet commercial specifications for export. The Australian Government is working with the importing countries to trace the product.

Consumers are asked to follow advice from New Zealand authorities if they are purchasing potentially affected products over the internet directly from New Zealand (http://www.mpi.govt.nz/).

A body building supplement produced in New Zealand from the contaminated ingredient has been assessed by New Zealand as having negligible risk to human health because it has been subject to heat (UHT) treatment.

The safety of the Australian food supply is of the utmost importance to the Australian Government. All food offered for sale, whether imported or produced domestically, must meet Australia’s stringent, legislated food safety requirements.

The Australian Government will continue to work with trading partners and New Zealand to manage the risks posed by the potential contamination.

More information

Department of Agriculture, Fisheries and Forestry statement from 3 August 2013

FSANZ media contact: 0401 714 265 (Australia) or +61 401 714 265 (from New Zealand).

One of the requirements shown in the Australian and New Zealand Food Standards Code is the maximum amount of permitted chemicals in our food. This is called the Maximum Residue Limits (MRLs). This section of the Code is under review and therefore the following has just been released by Food Standards Australia New Zealand (FSANZ).It is included here with permission from FSANZ.

Food Standards Australia New Zealand today invited submissions on proposed changes to some Maximum Residue Limits (MRLs) for agricultural and veterinary chemicals that may be present in food.

FSANZ Chief Executive Officer Steve McCutcheon said the Proposal includes consideration of MRLs gazetted by the Australian Pesticides and Veterinary Medicines Authority (APVMA) in November 2012 for fenthion, as part of its review of the chemical; other deletions and reductions proposed by the APVMA, and MRLs requested by other parties to further align the Code with Codex or trading partner standards.

“The Code ensures that residues of agricultural and veterinary chemicals are kept as low as possible and consistent with the approved use of chemical products to control pests and diseases,” Mr McCutcheon said.

“MRLs in the Code apply to all domestic and imported food. Food with residues exceeding the relevant limit in the Code can’t be legally supplied or sold in Australia.

“FSANZ’s dietary exposure assessment indicates that the limits set out in this Proposal do not present any public health and safety concerns.

“Comments are welcome from government agencies, public health professionals, industry and the community.”

The closing date for submissions is 23 August 2013.

More information

Proposal M1009 – Maximum Residue Limits

Media contact: 0401 714 265 (Australia) or +61 401 714 265 (from New Zealand).