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Salmonella Enteritidis (SE) linked to eggs
Salmonella Enteritidis (SE) linked to eggs (June 2019) State and territory food regulators, health authorities and agriculture departments in Australia are investigating a rare strain of Salmonella (Salmonella Enteritidis) associated with human illness and egg consumption. Public health officials investigate Salmonella outbreaks using a nationally standardised questionnaire, and coordinate epidemiological investigation through OzFoodNet. DNA Genetic fingerprinting is performed on Salmonella bacteria isolated from ill people by using whole genome sequencing (WGS), which gives a more detailed DNA fingerprint picture than any other typing method. WGS performed on bacteria isolated from ill people showed that they were closely related genetically. This means that ill people in this…
Published December 2023
Poultry liver dishes
Poultry liver dishes Poultry liver dishes are generally safe as long as they are prepared correctly. Foodborne illness outbreaks in Australia and overseas have been linked to poultry liver dishes such as paté or parfait where the liver was undercooked. Just like any other poultry (e.g. chicken, turkey or duck) meat, livers need to be cooked all the way through to kill harmful microorganisms (particularly Campylobacter) that may be present. Lightly searing the surface is not enough. In surveys of raw chicken meat in…
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 relevant…
Published December 2023
Food safety in an emergency
Food safety in an emergency There are a few things to remember before, during and after and emergency to keep your food safe Before
- Have a supply of long-life items including milk, bottled water and canned goods.
- Prepare eskies with ice bricks or gel packs to keep food cold if the power goes out.
- Keep a can opener handy.
- Don't forget about food for infants or pets.
- Store food somewhere above floodwater if there's a risk of flooding.
- Have a supply of drinking-quality water, detergent, bleach and alcohol-based hand sanitiser.
- Keep food cold, clean and check the label.
- Keep the fridge door closed as much as possible.
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A fridge should keep food cold for around…
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 Safety Victoria website…
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
- staff knowledge − more than training: applying their knowledge on the job to result in the right behaviour, every time
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…
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 to use later Between 2…
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
Cleaning and sanitising
Cleaning and sanitising As a food business, cleaning and sanitising are important ways to prevent harmful microorganisms or other things contaminating food and making it unsafe to eat. What are the requirements? Under Standard 3.2.2 - Food Safety Practices and General Requirements, food businesses need to keep their premises, fixtures, fittings, equipment and food transport vehicles clean and sanitary. This means:
- things like food scraps, garbage, dirt, grease etc should not be left to accumulate
- utensils and surfaces that come in contact with food should be clean and sanitary.
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