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All sections of the food and agriculture industry are responsible for safeguarding the food supply: relevant government agencies, farmers, producers, transporters, processors and manufacturers, storage personnel and retailers. Consumers also have an important role in keeping food safe as handling, storing and cooking practices all have a huge impact on food safety. Industry's role
Research and development
Food companies are always looking for ways to improve their products to meet consumer demand. Companies that develop novel ingredients and new additives must provide extensive safety testing data before Food Standards Australia New Zealand (FSANZ) will approve the ingredient.
Adhering to government regulations
Farmers and food companies must abide by strict legal regulations on the use of pesticides, husbandry practices, administration of animal drugs, factory sanitation, processing procedures and many other practices.
Working with scientists and veterinarians
Produce growers rely on scientists to help them prevent pest damage and improve crop yield to keep food affordable. The beef, dairy, pig, sheep and poultry industries use veterinarians to keep their animals healthy.
Quality control programs
Virtually all food companies have quality control and food safety programs, with the best known being the Hazard Analysis Critical Control Point (HACCP) system. HACCP is the systematic approach to identifying, evaluating and controlling food safety hazards to ensure the final product is safe and of high quality.
Testing for pesticide residues and contaminants
FSANZ conducts the Australian Total Diet Survey (ATDS) regularly to estimate the level of dietary exposure of Australians to a range of pesticide residues, contaminants and other substances (such as aflatoxins) that can be found in the food supply. The last ATDS confirmed the overall safety of the Australian food supply and demonstrated that pesticide residues, metals and selected antibiotics, and aflatoxins are either absent or present in low amounts well within the safety limits.
Education
Consumers play an important role in keeping food safe. Handling, storing and cooking practices have a huge impact on food safety. Many food companies provide information about storage and preparation of foods to ensure the best quality. Foodbourne illness
Foodborne illness is primarily caused by pathogenic bacteria or viruses in food. Some of these microbes infect our bodies and grow, while others produce a toxin in food. The end result is illness and in very severe cases may even cause death. Foodborne illness, or food poisoning, can include symptoms of nausea, vomiting, diarrhoea and upset stomachs. National Notifiable Disease Data indicate that campylobacter is the predominant foodborne pathogen reported in Australia. Campylobacter notifications have gradually risen since 1980 when testing first became available, with more marked increases evident since the early 1980s. Salmonellosis is another common reported foodborne disease in Australia. Salmonella notifications have increased since the 1950s with marked increases since the late 1980s. For more information, visit http://www.ozfoodnet.org.au/
Food safety in the home
Consumers play an important role in keeping food safe. Handling, storing and cooking practices have a huge impact on food safety.
Food poisoning results from consuming foods that contain pathogenic (bad) micro-organisms. The symptoms range from minor discomfort to the more serious: fever, diarrhoea, vomiting, and dehydration. Symptoms may appear rapidly between two and six hours after eating, or slowly, up to several weeks after exposure. People who suspect they have food poisoning should seek medical help.
The following safe handling and storage tips will help minimise the likelihood of food poisoning occurring within the home.
Please note, the following tips refer only to food safety within the home. They do not cover the requirements for cover commercial food preparation and storage. Safety tips
- Wash dishes as soon as possible when you have finished eating. If you have left them to soak in water, ensure they are well washed afterwards. After washing, allow dishes to air dry.
- If a tea towel is used, change it for a clean one when it becomes soiled or wet.
- Disinfect chopping boards used for raw food at least once a week in a solution of weak bleach made from a teaspoon of bleach in a litre of water, or anti–bacterial cleaning products. (Better still put them in the dishwasher if you can.)
- Clean all work surfaces and utensils well, and often. Unclean surfaces can harbour harmful microbes, and increase the risk of cross-contamination between foods served raw and cooked.
- Clean dishcloths regularly by soaking in a solution of bleach, or by washing in the washing machine. Dry thoroughly before use.
Food storage tips - Check the temperature of your refrigerator is 5°C or below.
- Keep cold food cold (refrigerated at 5°C or below).
- Check the temperature of your freezer is –18°C or below.
- Store food outside the temperature danger zone 5°C – 70°C.
- Cover foods before refrigerating and store raw foods below cooked foods.
- Promptly refrigerate any leftovers and use within two to three days.
Cooking Tips Cook food properly – chicken and all mince meat products such as sausages must be cooked right through until the juices run clear. For more information, visit the Food Safety Information Council website.
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