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

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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
Appendix 10Table 1: Guideline levels for determining the microbiological quality of ready-to-eat foodsMicrobiological Quality (CFU per gram)Test Satisfactory Marginal Unsatisfactory Potentially HazardousStandard PlateCount – Level 2Enterobacteriaceaeincluding coliforms
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Food ActReportYear ending 30 June 2
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Trans Fatty Acids in the Australia
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Component 1: Surveillance and monit
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Component 3: Food safety incidence
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Administration of the Food Act 2001
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Roles and responsibilities of local
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Activities of Food Policy and Progr
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Department of Health Enforcement Ac
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Food Safety WeekFood Safety Week is
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Food Borne Disease Investigations i
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Cluster 1: Salmonella Typhimurium p
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Local government activities under t
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Orders/Notices Issued to Food Busin
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Eastern Health AuthorityThe food ha
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Page 45 and 46: Appendix 2ResultsMicrobiological Re
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Page 49 and 50: Appendix 3ResultsProduct TypeB. cer
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Page 53 and 54: Appendix 4ResultsVegetable TypeSamp
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Page 57 and 58: Appendix 5ResultsTable 1. Microbiol
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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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Page 77 and 78: Appendix 9In addition to mandatory
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Page 81 and 82: Appendix 9ConclusionThis is the fir
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Page 87 and 88: Appendix 10BusinessProductSPC(at 30
Page 89 and 90: Appendix 11Appendix XIFood Safety S
Page 91 and 92: Appendix 11StandardsThe Food Act 20
Page 93 and 94: Appendix 11Assessment of ResultsAll
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