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

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Table 1: Summary of food borne or suspected food borne disease investigations in SA during theperiod 1 July 2009 to 30 June 2010No. Month Organism Location No. ill Transmission EvidenceOutbreak Investigations1 Aug 09 Norovirus Catered event 22 Food borne D2 Sep 09 Unknown Community 8 Food borne D3 Nov 09 Shiga toxin producing E.coli Camp 31 Food borne S4 Nov 09 Norovirus Restaurant 25 Food borne D5 Dec 09 STM44 Private function 16 Food borne S6 Jan 10 STM 9 Bakery 9 Food borne D7 Jan 10 STM 9 Private function 6 Food borne D8 April 10 Unknown Camp 43 Food borne D9 June 10 Unknown Training facility 10 Food borne DCluster Investigations1 July 09 STM 108 Community 21 Unknown D2 Aug 09 Salmonella Anatum Community 5 Unknown D3 Nov 09 STM U302 Community 7 Unknown D4 Dec 09 Salmonella Virchow 8 Community 13 Unknown D5 Jan 10 STM 135a Community 10 Unknown D6 Mar 10 STM 135a Community 7 Unknown D7 April 10 STM 108 Community 9 Unknown D8 June 10 STM 135a Community 10 Unknown DSTM – Salmonella Typhimurium; S – Statistical; D – DescriptiveFood Act Report Year ending 30 June 2010 page 26
Local government activities under the Food Act 20012009–10Under the Food Act 2001 (the Act) it is a mandatory requirement for local government councils to provide thedepartment with information on their activities. For the purpose of this Annual Report, a request for information wascirculated to all councils.Councils are empowered under Parts 4 and 5 of the Act to ensure that hygienic standards are maintained in relationto the manufacture, transportation, storage and handling of food for sale under Chapter 3 of the Australia and NewZealand Food Standards Code. They are also responsible for taking measures to prevent the sale of unfit food and toinvestigate complaints related to the sale of unfit food. Environmental Health Officers (EHOs) are authorised under theAct to issue orders and notices and take action for breaches.Authorised OfficersAll EHOs must be authorised under Division 3, Section 94 of the Act to be able to enforce legislation under the Act.EHOs must have the necessary skills and knowledge to effectively perform their food-related responsibilities togain authorisation.Authorised Officers(Currently working in local government)EnvironmentalHealth DegreeOtherQualificationsNotProvidedAuditors139 70 30 39 28Authorised Officers(Currently working in local government)Full-TimePart-Time138 109 39** Numbers may be duplicated where EHOs are employed in more than one councilInspectionsTo gain a better understanding of how inspections are organised and undertaken by local government, it wasnecessary to establish the size and make up of food businesses across South Australia. The following table establisheshow many food businesses exist and the proportion of businesses by food safety risk categories. These figureshave been combined with the number of inspections conducted by local government to ensure that planning andinspection frequencies are appropriate and maintained.Inspections Food Safety Risk Classification TotalsHigh Medium LowNumber of Businesses 1 227 6 693 3 869 11 779Inspections Conducted 1 081 4 976 1 966 8 023Follow-up Inspections 495 1 743 127 2 635page 27Food 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 and 20: Department of Health Enforcement Ac
Page 21 and 22: Food Safety WeekFood Safety Week is
Page 23 and 24: Food Borne Disease Investigations i
Page 25: Cluster 1: Salmonella Typhimurium p
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
Page 71 and 72: Appendix 8Notifications of Campylob
Page 73 and 74: Appendix 8General Labelling Require
Page 75 and 76: 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
Page 93 and 94:
Appendix 11Assessment of ResultsAll
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