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Imported ready-to-eat berries
Imported ready-to-eat berries In response to several recalls of imported frozen ready-to-eat (RTE) berries linked to hepatitis A in 2015 and 2017, Australia introduced requirements for frozen berries being imported from all countries. FSANZ has provided information to the Department of Agriculture, Water and the Environment about berries and hepatitis A - read the imported food risk statement (pdf 266 kb). FSANZ and the New Zealand Ministry for Primary Industries also developed guidance for industry on inactivation of hepatitis A virus in berry fruits.…
Published December 2023
Recall of frozen mixed berries
Recall of frozen mixed berries Frequently asked questions When and where were the berries available for sale? This batch of frozen mixed berries was distributed nationally in October 2016. The product was sold in independent stores such as Foodland & IGA stores. Around 48,000 units were distributed with most sold by March 2017. When did you first become aware of the hepatitis A cases? The first illness associated with these berries was identified in South Australia on 4 May 2017. Food regulation and public health authorities have been investigating since this time to try and establish a definitive link between the cases and the product. How can you be sure frozen berries are the cause? While the evidence to date is limited it does suggest a possible link to the product. Are these…
Published December 2023
FAQs about food recalls for consumers
FAQs about food recalls for consumers What is a food recall? A food recall is action taken to remove unsafe (or potentially unsafe) food from distribution, sale and consumption. If a product is recalled, consumers are generally advised to not eat or drink it, and to either return it for a refund or throw it out. Most recalls are initiated by the food business. Only Australian states and territories and the Ministry for Primary Industries have enforcement powers. These jurisidictions have the power to mandate a recall if necessary. FSANZ has no enforcement powers so cannot mandate, order or force a recall to occur. FSANZ coordinates the recall with the…
Published December 2023
Food safety culture in action
Food safety culture in action We have examples of how food regulators and businesses are improving food safety culture. They include a range of activities and insights on how to introduce and embed food safety in people's minds and behaviours. Examples from regulators Dairy Food Safety Victoria (DSFV): Dairy RegTech initiative DFSV has incorporated assessment of food safety culture into their operational framework. Their Dairy RegTech initiative combines data analytics and culture assessment to deliver a different way to monitor food safety compliance. It's helped them gain a greater focus on people and behaviour to encourage improvement. Read more about their experience on the Dairy Food…
Published December 2023
Shaping food safety culture
Shaping food safety culture Achieving a strong food safety culture takes effective leadership and commitment, and contributions and support from everyone in your business. This document outlines some simple practices you can put in place to develop, shape and strengthen your business's food safety culture. Keys areas you may choose to improve are:
- leadership − creating a vision on food safety and 'walking the talk' to inspire your team
- workplace environment − effective two-way communication and a supportive environment where staff feel confident to contribute
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staff knowledge − more than training: applying their knowledge on the job to result in the right behaviour, every time…
Published December 2023
2-hour / 4-hour rule
2-hour / 4-hour rule If you’re a food business, using the 2-hour / 4-hour rule is a good way to keep food that’s taken out of the fridge safe. Why use the 2-hour/4-hour rule? The 2-hour/4-hour rule is a good way to make sure potentially hazardous food is safe even if it’s been out of refrigeration. The rule has been scientifically checked and is based on how quickly microorganisms grow in food at temperatures between 5°C and 60°C. How it works Important tip: The time limits take into account the whole time the food has been out of the fridge. This includes preparation, storing, transport and display. Time food is kept between 5°C and 60°C What you can do with the food Less than 2 hours The food can be used, sold or put back in the fridge…
Published December 2023
Animals
Animals If you're a food business, assistance animals must be allowed in areas open to customers. It's up to you to decide if you let pet dogs in outdoor dining areas and under what circumstances. What are the requirements? Under Standard 3.2.2 - Food Safety Practices and General Requirements, only certain animals are allowed in food premises:
- assistance animals must be allowed in customer accessed areas
- pet dogs may be allowed in outdoor dining areas
- live animals (except for seafood, other fish and shellfish) are not permitted in areas where food is handled.
Published December 2023
Cooling and reheating food
Cooling and reheating food When cooling or reheating food, it's important to do it right to keep it safe from harmful microorganisms and toxins that can cause food poisoning. What are the requirements? Under Standard 3.2.2 - Food Safety Practices and General Requirements, food businesses must make sure potentially hazardous food (like egg or meat dishes) is cooled or reheated quickly so harmful microorganisms don't get a chance to grow to unsafe levels. Reheating If you are reheating potentially hazardous food to hot hold, you must heat it quickly to 60°C or hotter - ideally in two hours or less. Cooling When cooling cooked potentially hazardous food, it must be cooled from 60°C to 21°C in two hours or less, then…
Published December 2023
Labelling review recommendation 34 - irradiation labelling
Labelling review recommendation 34 - irradiation labelling (May 2017) The Food Standards Code currently states that when a food or food ingredient has been irradiated, it must be labelled that it has been treated with ionising radiation. This requirement applies to packaged and unpackaged irradiated foods, when sold to consumers. In 2011 an independent review of labelling recommended that the requirement for mandatory labelling of irradiated food be reviewed. In their response to the recommendation, ministers responsible for food regulation stated that it was timely to review the need for the mandatory labelling of irradiated food, and assess whether there is a more effective approach to communicate the safety and benefits of irradiation to consumers.…
Published February 2024