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

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Food Safety Program Information SessionsTo continue to support the consistent interpretation and enforcement of Standard 3.3.1 the department hasconducted information sessions and presentations for stakeholders on the progress and common outcomes of foodsafety program auditing.In 2009–10 the department presented at one country workshop in the South East Region, one industry breakfastfor The Institute of Hospitality in Health Care, an infection control seminar and an information session for auditors inconjunction with Biosecurity SA Plant and Food Standards and RABQSA.Start Right Eat Right for Child Care CentresThe Start Right Eat Right program focuses on nutrition and food safety in child care environments.The department has continued to work with the facilitators of the Start Right Eat Right program this year and hasassisted by attending reference committee meetings, providing food safety training resources and contributing articlesfor industry newsletters.Auditor Training for Department of Health and Local Government OfficersThe department has continued to facilitate the Lead Auditor in Food Safety Management Systems training sessionsthrough SAI Global. This provides assurance that Department of Health and local government food safety auditorsare competent to audit high risk food businesses. One training session was conducted this financial year, bringing thetotal number of training sessions provided to seven. One hundred and nine professionals from the department andlocal councils have now attended these sessions. A further training session is anticipated in 2010–11.An inaugural auditor forum was held this year to assist with improving consistency of interpretation and professionaldevelopment for the auditor workforce. This auditor forum will continue to be held annually.Biosecurity SA (A Branch of Primary Industries and Resources SA (PIRSA)Under the Memorandum of Understanding (MOU) with SA Health, Biosecurity SA officers conduct inspections asauthorised officers under the Food Act 2001 at retail outlets where Biosecurity SA legislation requires accreditation(e.g. retail butchers).Five Biosecurity SA officers are authorised officers under the Food Act 2001. Throughout 2009–10, 1161 audits wereconducted where a component of the audit addressed retail activities.One hundred and eighty two enforcement actions in the form of Corrective Action Requests, Improvement Noticesor Prohibition Orders were issued under the Food Act 2001 during 2009–10. There was one incident resulting in theseizure of 70kgs of out of date product and two expiations were issued, both relating to lack of suitable pest control.Presentation to Students/Education InstitutionsFood Policy and Programs Branch provided food safety and food legislation presentations to interested groups andorganisations including:• Adelaide University medical students on food safety and food borne illness• Flinders University nutrition students on food law in general and the process involved in development ofFood Standards• Institute of Hospitality in Health Care on food borne incident investigation and food recall protocols.Food Act Report Year ending 30 June 2010 page 20
Food Safety WeekFood Safety Week is a national event organized organised by the Food Safety Information Council, a government–industry body. The Food Safety Information Council (FSIC) is Australia’s leading disseminator of consumer-targetedfood safety information.The theme for November 2009 was Safe Food – Smart and Great Value. SA Health and Adelaide City Council staffworked on an information display in Rundle Mall for two days and did a number of media activities to promote foodsafety information to the community.The FSIC’s basic food safety targets were:• Avoid the temperature danger zone – serve hot food steaming hot. Put leftovers into the fridge as soon as theystop steaming. Chill all food as soon as possible after cooking or buying. Make sure your fridge is clean, unclutteredand 5°C or below. Ask for ice when buying seafood.• Cook chicken, rabbit, sausages, minced meat dishes, hamburgers, rolled and stuffed meats right through, until thejuices run clear.• Separate foods that are raw such as chicken, meat and dirty vegetables from foods that are ready to eat such assalads, cooked meats etc. Make sure raw chicken and meat are stored below other foods in the fridge to avoidcross contamination.• Keep cooking utensils and all surfaces your food will touch scrupulously clean to avoid contamination with foodpoisoning bacteria and viruses.• Clean your hands. Hands should be washed with soap under warm, running water for 20 seconds and dried for20 seconds.The department also made available a $500 grant to councils that developed innovative ways to communicate theFood Safety Week theme to their constituents. The councils that were successful in obtaining the grants were:• Holdfast Bay – promoted the Food Safety Week via their website, cooking tips and food safety tips• Tumby Bay – arranged barbeques and information sessions• Charles Sturt – prepared two informal morning teas to educate communities about food safety and healthy choices• Marion – community education event barbeques• Alexandrina – organised information sessions (healthy eating) for staff and communities• Adelaide – joint information stand in the mall with SA Health• Whyalla – produced a cooking hand book and a food safety brochure• Adelaide Hills – arranged for a food safety information presentation with guest speaker• Eastern Health Authority – staff worked on an information display in Northpark Shopping Centre and providedfood safety information to communities.Communication and consultationTo facilitate communication and consultation with stakeholders, the department used a number of differentmechanisms this year:Food Regulation Inter-Departmental CommitteeThe SA Government Food Regulation Interdepartmental Committee (IDC) was established in October 2005 tofacilitate improved communication and consultation between relevant government organisations regarding foodregulation matters.The South Australian government departments represented are:• Department of Health (chair, secretariat)• Department of Premier and Cabinet• Department of Primary Industries and Resources South Australia• Department of Trade and Economic Development• Attorney General’s Department – Office of Consumer and Business Affairs.page 21Food Act Report Year ending 30 June 2010
Page 1 and 2: Food ActReportYear ending 30 June 2
Page 5: Trans Fatty Acids in the Australia
Page 9 and 10: Component 1: Surveillance and monit
Page 11 and 12: Component 3: Food safety incidence
Page 13 and 14: Administration of the Food Act 2001
Page 15 and 16: Roles and responsibilities of local
Page 17 and 18: Activities of Food Policy and Progr
Page 19: Department of Health Enforcement Ac
Page 23 and 24: Food Borne Disease Investigations i
Page 25 and 26: Cluster 1: Salmonella Typhimurium p
Page 27 and 28: Local government activities under t
Page 29 and 30: Orders/Notices Issued to Food Busin
Page 31 and 32: Eastern Health AuthorityThe food ha
Page 33 and 34: District Council Orroroo and Carrie
Page 35 and 36: Appendix 1Appendix IFood Safety Sur
Page 37 and 38: Appendix 1StandardsPart 1.2 of the
Page 39 and 40: Appendix 1ResultsTable to Clause 4P
Page 41 and 42: Appendix 1DiscussionOf the 50 diffe
Page 43 and 44: Appendix 2Appendix IIFood Safety Su
Page 45 and 46: Appendix 2ResultsMicrobiological Re
Page 47 and 48: Appendix 3Appendix IIIFood Safety S
Page 49 and 50: Appendix 3ResultsProduct TypeB. cer
Page 51 and 52: Appendix 4Appendix IVFood Safety Su
Page 53 and 54: Appendix 4ResultsVegetable TypeSamp
Page 55 and 56: Appendix 5Appendix VFood Safety Sur
Page 57 and 58: Appendix 5ResultsTable 1. Microbiol
Page 59 and 60: Appendix 6Appendix VIFood Safety Su
Page 61 and 62: Appendix 6ResultsNumber Type of Fis
Page 63 and 64: Appendix 7Appendix VIIFood Safety S
Page 65 and 66: Appendix 7Notifications of Campylob
Page 67 and 68: Appendix 7Discussion of ResultsEigh
Page 69 and 70: Appendix 8Appendix VIIIFood Safety
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Appendix 8Notifications of Campylob
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Appendix 8General Labelling Require
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Appendix 9Appendix IXFood Safety Su
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Appendix 9In addition to mandatory
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Appendix 9Sample Product Result3022
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Appendix 9ConclusionThis is the fir
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Appendix 10Appendix XFood Safety Su
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Appendix 10Table 1: Guideline level
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Appendix 10BusinessProductSPC(at 30
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Appendix 11Appendix XIFood Safety S
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Appendix 11StandardsThe Food Act 20
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Appendix 11Assessment of ResultsAll
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