Food safety can basically be separated into two areas that must be controlled; food poisoning and food allergens.

According to Anaphylaxis Australia, around two percent of all Australian have a food allergy. In some of these people, the allergy can be so severe that it can cause anaphylaxis, which is a complete closing of the wind pipe and death can result with three to four minutes. It is particularly an issue with children, but can persist into adulthood.

Due to this the Australian and New Zealand Food Standards Code has a requirement for all food businesses that there be no unintentional allergens in any food. The recognised food allergens in Australia and New Zealand are; dairy, eggs, tree nuts peanuts, soy, seeds, gluten fish and shellfish. An unintentional food allergen is one of these that is not meant to be in the food.

Different countries recognise different food allergens, depending upon the foods and cases in the specific country.

A recent report released by the European Academy of Allergy and Clinical Immunology (EAACI) has shown that there is an increase in food allergies in Europe compared to previous years, with more than 17 milion people with a food allergy. According to EAACI, there has been a seven times increase in the number of food allergy related hospitalisations since 2002.

Although labelling is a key to food allergen, it is essential that everything be done within the business to prevent allergen cross contamination. The Australian Food and Grocery Council has a brilliant website, which provides some great methods for food businesses to use for allergen control, as well as a very useful allergen labelling system called VITAL.

Alzheimers is a disease that is increasing in our society. It is a form of dementia and rips families apart as the sufferer slowly loses the ability to remember people, events and other parts of their lives, and eventually loses even basic abilities. It is incredibly sad and at this stage there is no cure.

There is a huge amount of research happening worldwide to try and find a way to cure or even prevent this devastating disease.

Oxford University researchers have recently announced that coconut oil may have some short term and temporary relief from the symptoms of Alzheimers. They found that about 30 grams per day may be helpful temporarily to improving the memories of those with Alzheimers.

Professor Peter Clifton of Australia’s Baker IDI Institute in Adelaide, a specialist in Nutritional Medicine has commented that coconut fat contains short-chain fatty acids which can increase ketones and these improve lucidity in some Alzheimer’s sufferers temporarily. “The effect is real,” he said.

There are increasing numbers of food and drinks now available commercially that contain coconut oil and this trend is likely to escalate with this type of news.

Coconut oil is high in saturated fat and this makes food containing it unlikely to get really good nutrition ratings currently. However the type of saturated fat is lauric acid, a solid at room temperature, which studies have shown is linked to the “good” cholesterol (HDLs – high density lipoproteins) and so are actually good for us.

Some people get confused between coconut and palm oils, both are from palm trees but are of completely different species. The main fat in palm oil is palmitic acid and is linked to the LDLs (low density lipoproteins) or as they are known, “the bad cholesterol”. This oil is often used for frying and can be found as an ingredient in many foods, particularly those from overseas.

We all have foods that are our little indulgence; a packet of chips, an occasional donut or even a hot dog every so often.

Nutritionists are always telling us that we should have a balanced diet and that a little bit of everything is the way to go.

The problem with our little indulgences is that they are now becoming a big problem for our health generally. They are readily available and we are eating and drinking them way more than we used to or should be.

According to a recent blog on Babble, potato chips have single handedly contributed more to the increase in obesity worldwide than any other food or drink. This is interesting because they are not sweet, but it is very easy to eat more than the recommended serving size and this has created the problem.

To get the flavour and texture that we crave in these foods, some ingredients are included in the ingredient lists that are causing us problems. The amount of sugar and salt in many processed foods are major health issues when you consider how much of these foods are being consumed worldwide.

There are moves across the world to remove much of the salt and this will be helpful, but only if the size of the serves is also reduced.

The amount of huge serves that are now being offered in fast food chains is also part of the overall problem.

At the end of the day though, it is all about choice – our choice. It does not matter what laws the government sets, or what size serves businesses present or even what ingredients are in our food, it is ultimately our choice what and how much we put in our mouths.

Drink bottles are thrown away across the country in their millions annually and one recognised way of reducing this massive waste is through a container deposit scheme, like the one that has been in South Australia for quite a few years.

The basic idea is that a small deposit (like 10 cents) is included in the price of the drink (milk, juice, soft drink, beer, wine etc) and when the empty container is returned to a suitable location the deposit is returned to the purchaser. The containers are then recycled and this reduces a massive contribution to landfill.

In May, the Tasmanian Parliament approved that state’s support of a national container deposit scheme for Australia, and the Northern Territory has already implemented one of it’s own this year.

The Council of Australian Governments (COAG) Standing Council on Environment and Water is currently considering various options to reduce waste from food related packaging, including a national container deposit scheme.

Although there are loud calls for a national scheme, a group, including some of the country’s food industry representatives and some unions, are just as strongly opposed to such a scheme.

This group is calling for alternative methods to be implemented first, including an advance disposal fee, which will be run by industry as part of the Product Stewardship Forum.

The Packaging Forum is part of the Australian Food and Grocery Council and includes; the Australian Beverages Council, Australian National Retailers Association and the Packaging Council of Australia.

A study by COAG has shown that over 25 years the coast for a national container deposit scheme could be as high as A$1.76billion.

The General Manager of the Packaging Stewardship Forum, Jenny Pickles, said, “According to government research, the net cost would be up to AU$1.76 billion, which is 28 times more expensive than an industry-funded proposal that would deliver a similar reduction in litter and increased recycling rates. We don’t believe that Australian families want to be hit with yet more increases in the cost of living, as we have seen in the Northern Territory since the introduction of container deposits earlier this year.”

So, we wait to see if a national container deposit scheme is to be or not to be!!!!!!

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

Gourmet Selections Greek Salad (Microbial – E.coli)

Jmark Pty Ltd (trading as Gourmet Selections) has recalled Gourmet Selections Greek Salad from Woolworths, IGA and other independent supermarkets in WA due to E.coli contamination. Consumers should not eat this product and should return it to the place of purchase for a full refund. Any consumers concerned about their health should seek medical advice.

Date notified to FSANZ – 6 June 2012

Food type – Fruits, Vegetables and Herbs

Product name – Gourmet Selections Greek Salad

Package description & size – 150g and 300g plastic tub

Date marking – All Use By dates from 6 JUN 12 to 14 JUN 12 inclusive

Country of origin – Australia

Reason for recall – Microbial Contamination (E.coli)

Distribution – The product has been available for sale from Woolworths, IGA and other independent supermarkets in Western Australia.

Consumer advice – Consumers should not eat this product and should return it to the place of purchase for a full refund. Any consumers concerned about their health should seek medical advice.

Contact – Jmark Pty Ltd 08 9303 0600

De Jong Enterprises (foreign matter – glass)

De Jong Enterprises has recalled Pure Food Essentials Certified Organic Turmeric Paste from health food stores and some independent supermarkets nationally (excluding NT), due to the presence of glass fragments. Food products containing glass fragments may cause injury if consumed. Consumers should not eat this product and should return it to the place of purchase for a full refund.

Date notified to FSANZ – 4 June 2012

Food type – Spices

Product name – Pure Food Essentials Certified Organic Turmeric Paste

Package description & size – 200g glass jar

Date marking – DEC 12 (best before)

Country of origin – India

Reason for recall – Foreign matter contamination (glass)

Distribution – The product has been available for sale at health food stores and some independent supermarkets nationally (excluding NT)

Consumer advice – Food products containing glass fragments may cause injury if consumed.Consumers should not eat this product and should return it to the place of purchase for a full refund.

Contact – info@purefoodessentials.com

Two new “apps” will make life a little easier for those of us watching our food and what we eat.

The first has just been awarded the prestigious Dieticians Association of Australia (DAA) President’s Award for Innovation.

It will make it simpler for those that are wanting to record what they eat and when. This is particularly focussed on those who are doing an initial study for possible food allergies. Sure, these people could just write it down on a piece of paper or notebook, but it has been found that these books are often forgotten when visiting the Doctor or Dietician. As nearly everyone has a phone and carries it with them everywhere – this App gives the opportunity to record what food is eaten when in a place where it will not be forgotten.

The Food?Sick app was developed by two Sydney Dieticians – Liz Beavis and Milena Katz.

DAA President Julie Dundon said ;”They’ve come up with a novel way to help people affected by food intolerance – using the latest technology and riding on the popularity of phone apps. Their forward thinking is an inspiration to many dieticians.”

A second app is set for release in September 2012 and has the potential, if we all have iPhones, to reduce the amount of information required on food labels.

It will allow people to scan in a barcode and within seconds a whole lot of details will show on the phone about that product.

It includes information such as; allergen information, ingredient lists, nutritional content, Daily Intake information, dietary information (such as Kosher, Halal, vegan, organic), as well as preparation, usage and storage instructions, country of origin, product descriptions and images.

It has been developed by GS1 with support from major retailers, major universities, several national health organisations, the Australian Food and Grocery Council and food companies

The GS1 GoScan will also allow for people to scan in a product that has not been included in the database, so that information for it can be developed.

It has huge potential but for space of packaging labels to be impacted by it, there will be a need for everyone to have access to the app, and until it is developed for other phone types or we all get iPhones, it will be a tool for some of the population only.

The Australian Packaging Convenant has as an underlying principle, the belief that a business has responsibility for it’s packaging from design to dumping and beyond.

This means that to be truly sustainable, a business should not only be thinking about how to make and use a packaging that protects the food, but have minimal environmental impact at all stages of it’s life – including when it is thrown away by the consumer.

Packaging designers have now not only got to develop packaging that meets all the traditional requirements of protection, transport, printing, labelling, preservation, and image, but must now do so with an overarching requirement that it also has minimal environmental impact. This is an incredibly tough job in a business, especially when the Convenent states that there is still responsibility for that packaging even after the consumer has thrown it away – or as it is known “whole of life”!!!

Many companies are naturally having difficulty in coming to terms with this new way of looking at their business, as it is a gigantic shift from the traditional approach of responsibility stops once the consumer takes the product home. It is requiring a major change of perspectives within the business and the development of a sustainable approach at all levels.

This is leading to major work and developments of new and innovative packaging and methods.

The Australian Food and Grocery Council (AFGC) has just released a document called a white paper to show the support it is able to give to help businesses within the food industry take on this dramatic shift in business.

The ‘Future of Packaging’ was written after a lot of discussion with government, retailers, packaging manufacturers, recyclers and consumers to show the actions that AFGC and others will need to undertake to move this change in business direction across the whole of the industry.

Some changes have been made, like making packaging lighter, but these are only baby steps in the whole scheme of making the food industry, and particularly the packaging side, more sustainable.

The Outstanding Retailer of the Year Award for 2012 went to Dan Murphy’s in an unanimous choice. One of this year’s judges ,Stephen Kulmar, said “It (Dan Murphy’s) is best in class worldwide for what it does. It takes advantage of a growth category and delivers the most dominant and well-considered product offering on the market. It compromises on nothing, whether it’s an $8 bottle of wine or a $1000 bottle of wine.”

The other finalists in that category included; Australian Geographic, Crust Gourmet Pizza Bars, Grill’d Healthy Burgers, Oroton Group, Salvos Stores and Telstra.

The Awards are sponsored by AMP Capital Shopping Centres and is in it’s second year. There are seven categories;

OUTSTANDING RETAILER OF THE YEAR – Dan Murphy’s

NEW RETAILER OF THE YEAR – Sneaking Duck

MULTI-CHANNEL RETAILER OF THE YEAR – The Body Shop Australia

SUSTAINABLE RETAILING – Woolworths

INNOVATION IN RETAIL – Sneaking Duck

SUCCESSFUL RETAIL MARKETING CAMPAIGN OF THE YEAR – Bankwest

BEST CUSTOMER EXPERIENCE OF THE YEAR – Aussie Farmers Direct

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

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

Woolworths Ltd (undeclared allergen – milk)

Woolworths Ltd has recalled four Macro Wholefoods Market Lactose Free Chocolate products from their Christmas 2011 range, sold at Woolworths, Safeway, Food For Less and Flemings Supermarkets nationally. The recall is due to an undeclared allergen (milk). Consumers with a milk allergy or intolerance should not consume these products and may have a reaction if they are consumed.

Date notified to FSANZ – 8 May 2012

Food type – Confectionery

Product name

1. Macro Wholefoods Market Lactose Free Dark Chocolate Santas 80g 6pk
2. Macro Wholefoods Market Lactose Free Dark Chocolate Treats 300g
3. Macro Wholefoods Market Lactose Free Dark Chocolate Star Box 170g
4. Macro Wholefoods Market Merry Christmas 2011 Lactose Free Advent Calendar with Dark Chocolate Santas 65g

Package description

1. 6 individual Santa shaped lactose free chocolates
2. Individually wrapped lactose free chocolates
3. Individually wrapped lactose free chocolates arranged in a star formation
4. Christmas 2011 advent calendar with lactose free chocolates

Date marking – All best before dates

Country of origin – Australia

Reason for recall – Undeclared allergen (milk)

Distribution – Woolworths, Safeway, Food For Less and Flemings supermarkets nationally

Consumer advice

Consumers with a milk allergy or intolerance may have a reaction if the products are consumed. Consumers with a milk allergy or intolerance should not consume these products and should return them to the place of purchase for a full refund.

Contact – Woolworths Toll-Free Customer Service Number 1800 103 515

www.woolworths.com.au

Pest Control is one of the key components of good manufacturing practices or a business’s hygiene controls. It is essential that the contractor providing this service must be a recognised provider.

It is not a great idea for a food business to do pest control themselves or to have a contractor that is only doing domestic pest control. A food business has specific pest control needs and legal requirements, so it is vital that it utilises the services of someone who understands those. Therefore, it is a good idea to use the services of one of the larger providers as these are the ones doing the big food businesses, and therefore have the required knowledge and skills to be a pest contractor for a food business -regardless of it’s size.

Pest control is not all about sprays and traps, it should first be about design. It is better to first build the pests out and then to train staff in closing doors etc, before thinking about spraying and trapping.

When pest spraying, only chemicals which are food grade should be used, and a copy of the current safety data sheet for that chemical should be held by the business.

Poisons like that used for killing rodents should not be used within the walls of the business, so traps are the only alternative. This prevents poison from being in the business and also stops the affected rodent from becoming a potential source of contamination.

There should be a map showing where all pest control is located, and that includes the insectocutor (or bug zapper). A good pest controller will know exactly where to place each of these items and will supply a map showing that.

There should also be some form of Pest Log for staff to record what they have seen and where. This is an important document as it gives a permanent record and allows the pest contractor to identify activity and record actions taken.

A man was recently fined $19 0000 in Victoria for six breaches of that states pest control laws. The main part of the case was around the licences and training. It is essential that food business only use suitably licenced and trained pest controllers.