Food Act Report 2009/2010 - SA Health - SA.Gov.au

Component 1: Surveillance and monitoringCoordinated Food Survey Plan (CFSP)The priorities for the Coordinated Survey Plan 2009–2012 are:(i) Where necessary generate or compile data and the relevant information in support of key Primary Productionand Processing Standards e.g. horticulture (Australia only).(ii) Support the implementation and monitor the impact of nutrition and health claims and fortification regimes.(iii) Promote greater coordination and consistency in the testing conducted on imported food compared to thatundertaken on domestically produced food.(iv) Contribute to knowledge, in support of scientific assessments and the management, of microbiological andchemical emerging issues, including outbreaks.In 2009–10 ISC endorsed reports for three surveys undertaken under the auspices of the CFSP. South Australiaparticipated in all three surveys:1. Baseline survey on the prevalence of Salmonella and Campylobacter in chicken meat on farm and atprimary processing.2. Microbiological survey of fresh horticultural produce in Australia.3. Survey of spices for the presence of pathogens in Australia.Component 2: Implementation planning for new standardsNational Primary Production and Processing Standard for Eggs and Egg ProductsDuring 2009–10, SA Health continued to participate as a member of the Egg Implementation Model Work Group(EIMWG), charged with developing a package for the consistent implementation of the Primary Production andProcessing Standard for Eggs and Egg Products.Consultation on the draft implementation package was conducted with egg industry members of the FSANZStandards Development Committee, who provided support for the package.The draft implementation package was provided to ISC in 2009–10 and consisted of a compliance plan, model foodsafety management statement templates and response material for use once the standard has been gazetted.The EIMWG recommended to ISC support for the concept of the development of the implementation packagein parallel with the development by FSANZ of the Primary Production and Processing Standard for Eggs andEggs Products.Guidance for Regulators on Granting Permission to Alter Date MarksA guideline to ensure consistency among regulators when considering requests to alter the date marks on foodlabels and avoid duplication where product is sold in more than one jurisdiction was developed by ISC in 2009–10.SA Health participated in the working group which undertook the work.The date marking applied by a food manufacturer is dependent on the temperature of storage. Once the storagecondition of the food is changed, the original date mark may no longer be appropriate. The manufacturer of the foodis best placed to apply for changes to date marks on food in situations where storage conditions have been altered.When seeking permission to change date marks, evidence of the continued safety and suitability of the food must beprovided to the relevant authority (e.g. shelf life information).Application to alter date marks on food products is not restricted to food manufacturers, for example retailers anddistributors may also apply. When granting permission to alter date marks, the relevant authority must have regard tothe following overarching objectives, in priority order:• the protection of public health and safety• the provision of adequate information relating to food to enable consumers to make informed choices, and• the prevention of misleading or deceptive conduct.Food Act Report Year ending 30 June 2010 page 10