By Narelle Davidson
On numerous occasions over the last few weeks the topic of food safety has come up, indicating a growing concern about compliance. Why?
Let’s cast our minds back to earlier this year, when Queensland restaurant Chin Chin (located in Springwood) was involved in a Salmonella poisoning outbreak, with over 100 dinners falling ill. Things got “berry bad” in mid-February for Nanas and Creative Gourmet, with a nationwide product recall placed on the frozen berry ranges. Salmonella was an issue for the Brisbane Convention and Exhibition Centre, when 250 conference delegates fell ill. Just last week Queensland egg producer Darling Downs Fresh Eggs found itself in a product recall, while Grocer and Grind Café, in Broadbeach on the Gold Coast, shut its doors stating that they had not received any product recall information from their supplier.
It’s interesting to look at some statistics from FSANZ.
“Between 1 January 2005 and 31 December 2014, FSANZ was notified of 586 recalls. The average number of recalls per year for the last 10 years is 59 recalls.”
“between 2005 and 2014, there were 126 recalls due to foreign matter. The most common types of foreign matter found in food were plastic (34%), metal (32%) and glass (22%).”
While removing eggs completely from menus may be tempting, it may serve as a timelier reminder about food safety obligations.
Generally speaking most clubs are required to comply with the relevant Food Act and Food Standards Code – Standards 3.2.2 (Food Safety Practices) and 3.2.3 (Food premises and equipment). What does that really mean? Without boring you with a food safety 101 compliance lesson, general requirements are briefly listed below:
Part 3.2.2 Food Safety Practices and General Requirements
· Food handling – skills and knowledge
· Food handling controls – receipt, storage, processing, display, food packaging, transportation, food disposal, food recall
· Health and hygiene requirements – requirements for food handlers; general health and hygiene of
· Requirements for food businesses – health of persons who handle food, duties of food business, hygiene of food handlers
· Cleaning, sanitising and maintenance
· Miscellaneous – temperature measuring devices, single use items, animals and pests, alternative methods of compliance.
Standard 3.2.3 Food Premises and Equipment
· Design and construction of food premises – general requirements, water supply, sewage and waste water disposal, storage of garbage and recyclable matter, ventilation, lighting
· Floors, walls and ceilings
· Fixtures, fittings and equipment – general requirements, connections for specific fixtures, fittings and equipment and washing facilities
· Miscellaneous – storage facilities, toilet facilities, food transport vehicles.
Food that is subject to recall is considered ‘food for disposal’ and food businesses are required to comply with clause 11 of the Standard 3.2.2. Clause 11 basically requires that food, which has been recalled, must be:
· Held and kept separate until it is destroyed, or
· Disposed of, or
· Returned to its supplier.
The food must be clearly identified as returned, recalled, or unsafe. While it is not a requirement of a food business to subscribe to the food standards recall, it is a great business tool for staying on top of recalled products. You can follow this link and set up a subscription – http://www.foodstandards.gov.au/industry/foodrecalls/recalls/pages/default.aspx
It is also a timely reminder to consider developing a standard operating procedure for food poisoning claims. Once a food poisoning claim has been made, the food becomes ‘food for disposal’ and those requirements of clause 11 apply. QLD Health recommend that two or more complaints should be notified to the authorities.
Regardless of whether the club engages a contract caterer or not, take the time to review the food licence and compliance with it. Ensuring food safety is a mandatory requirement. Protecting your brand is critical.
