The Fresh Produce Safety Centre
Australians are not eating enough fruits and vegetables, and there is much research and promotion happening to reduce this potentially huge nutritional problem for our country.
This is one of the motivators and reasons behind the recent launch of the new Fresh Produce Safety Centre.
It’s goals are;
- To call for and manage food safety research projects that are highly relevant to industry
- To provide food safety information, news, education and outreach to the industry
- To engage with regulatory, and other organisations, for effective and efficient food safety management leading to enhanced food safety outcomes.
The new Centre is a jointly funded project by the University of Sydney and the Produce Marketing Association of Australia and New Zealand (PMAANZ), and is located in Sydney. It is also funded by a group of 20 fresh produce related organisations, as well as Horticulture Australia Limited and the Australian Government.
The Centre’s Board of Directors said; “The Fresh Produce Safety Centre has been established to address an important gap in our industry: to promote research, outreach and education on fresh produce safety throughout Australia and New Zealand.”
The Centre will be working with; growers, input suppliers, processors, packers, transport, wholesalers/agents, retailers, through to peak industry bodies, quality assurance, compliance and training organisations, researchers and research institutions, extension and outreach personnel and others, to promote and encourage the safe fresh produce in this country.
The Dean of the Faculty of Agriculture and Environment at the University of Sydney, Professor Mark Adams, said; “The University of Sydney is delighted to host the new Fresh Produce Safety Centre: we see the Centre as the embodiment of the University’s desire to reach out to industry, identify research gaps and address research priorities in fresh produce safety.”
The Centre’s Board has seven members from across the industry and country, and it elected Michael Worthington as the interim Chair of the Board.
Written by Rachelle Williams, The Green Food Safety Coach.