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

Appendix 10A survey to determine the microbiological safety ofSweet Bakery productsAims and Scope of the InvestigationIn early 2006 a survey was undertaken to determine the microbiological safety of sweet baked goods. This 2009survey is intended to follow up on the 2006 survey and aims to gauge the effectiveness of control measuresestablished in 2007.This survey will also provide an opportunity to make recommendations with regard to future food safety controls inbakeries handling high risk foods.Fifty (50) sweet baked goods were sampled, with a focus on potentially high risk baked goods that included freshcream or custard fillings.Background to the surveyIn 2006–07, SA Health conducted a survey of a selection of high risk sweet baked goods to establish the prevalenceof pathogens and hygiene indicator organisms. Test results concluded that there was a good level of compliance forSalmonella spp and Staphylococcus aureus, however approximately 30% of products tested indicated unsatisfactoryresults for Standard Plate Count (SPC) with 2% recording unsatisfactory results for E coli.As a result of the 2006–07 survey the SA Public and Environmental Health Council asked Chief Executive Officers ofLocal Councils to implement additional surveillance strategies through EHOs. These strategies included• reclassification of inspection frequency to six monthly• the use of a “high Risk Baked Foods Check List” during food business inspections• distribution of a food safety poster for high risk bakeries.Standards/GuidelinesThe Food Act 2001 requires food businesses not to sell food that is unsafe or unsuitable for human consumption.The Australia New Zealand Food Standards Code (the Code) sets out microbiological limits for foods as well as foodproduct standards for some foods.Standard 1.6 of the Code does not make provision for high risk bakery foods. Guideline criteria developed byFSANZ Guidelines for the Microbiological Examination of Ready-to-Eat Foods (December 2001) has been used as areference to assess test results for this survey. Three levels of Standard Plate Count (SPC) are listed in this guideline fordetermining the microbiological quality of ready-to-eat foods, based on food type and the processing/handling thefood has undergone.For the purposes of this survey, Level 2 was used as the reference criteria as it applies to Ready-to-Eat Foods wheresome components have been cooked, then further handled (stored, sliced or mixed) prior to preparation of the finalfood or where no cooking process has been used.Food Act Report Year ending 30 June 2010 page 84