Last 8 following:
Archive for the ‘Food Law’ Category
Call for reduced minimal alcohol content in wine
Tuesday, April 26th, 2011 by Green Food Safety CoachNew irradiation methods
Tuesday, December 21st, 2010 by Green Food Safety CoachAlthough well recognised within the food industry, and especially in produce, spices, and herbs, irradiation is a preservation method that is still scaring many consumers.
There is an article on my website about two new methods that will reduce the amount of irradiation needed to achieve the required kill rate of bacteria.
They should help make irradiation more understandable and less controversial.
The article can be found at www.howsafeisyourfood.com.au/articles.html
China has just banned Australian Lobsters
Wednesday, December 1st, 2010 by Green Food Safety CoachAbout 80 percent of Australian lobsters are exported to China. This is a significant part of the half billion dollar industry.
This export has been banned by China for two weeks. There are more than 200 tonnes alone now being held in Tasmania.
The domestic market is already full to capacity and is making lobsters very cheap with Christmas coming up. This is the only positive note in the whole issue as it is having a huge negative impact on the industry.
The banning is a result of the ongoing Free Trade Agreement negotiations between Australia and China.
Food Additives – are they good or bad?
Saturday, November 27th, 2010 by Green Food Safety CoachAs a Food Technologist and having working in the area of Product Development, I understand that food additives are essential to provide us with the food we all love and eat. As an example; without certain additives we would not have nuggets, which are now probably an item in most freezers – particularly those homes with children!!!!
Most of the additives permitted by the Food Standards Code are considered across the world to be safe for consumption. However, there are some that are being considered as causing potential and significant health issues.
The new article on my website talks about this and has a table showing the prime suspects. www.howsafeisyourfood.com.au/articles.html
National approach to reducing fast food issues
Tuesday, November 16th, 2010 by Green Food Safety CoachQueensland champions the cause of a uniform National Plan for reducing intakes of energy, saturated fat, sugar and salt from fast food.
At the recent Health Ministerial Council, the Queensland Health Minister tabled an agenda paper for all states and territories to work together to develop a national approach to this significant health issue.
This will be a big step forward as some states have already started implementing health and food requirements that are specific to their jurisdiction; eg NSW has recently implemented a requirement that all the businesses inquick serve chains in that state must ensure that kilojoule content and other nutrtional information be displayed on the menu boards.
A franchisee in NSW is now required to display this infomation but one just over the border in Queensland is not and this makes it diifcult for both business and the public.
A national appproach will make life easier for all and ensure that information is available for decisions to be made across the country.
Uniform national food law is disappearing
Sunday, November 7th, 2010 by Green Food Safety CoachThe NSW government are deciding whether to make it a legal requirement for fast food (quick serve) businesses to display the kilojoule and other nutrtional information of their products.
Although this will certainly give consumers information to use when deciding upon their purchase choice, it is yet another in the continuing chain of laws that add yet another layer to the bureaucracy that faces food businesses.
The Food Standards Code was supposed to make it easier for food businesses by having one set of requirements to meet, plus the administrative requirements of the Acts of each state / territory.
The Scores on Doors type programs and changes such as this labelling requirement in NSW, are examples of how we are now moving further and further away from uniform national food law.
New US food safety laws stall
Thursday, September 23rd, 2010 by Green Food Safety CoachIt would seem that the US is going to have to go back to the drawing board as the Food Safety Modernisation Act stalls in the Senate.
The hold up is due to at least one Senator wanting to know where the money is coming from, to fund the significant changes that would come with the passing of the Bill.
For more info, go to the article on my website www.howsafeisyourfood.com.au/articles.html
FSANZ asks for comments on Sprout standard
Tuesday, September 14th, 2010 by Green Food Safety CoachMany people don’t realise that sprouts and other vegetables can be as much a cause of food poisoning as the commonly considered poulty and seafood.
There have been several recent food poisoning outbreaks as a result of Salmonella in sprouts, both here in Australia and in the USA.
Food Standards Australia and New Zealand (FSANZ) is in the process of developing a Primary Production Standard for Sprouts.
This standard will set food safety requirements for sprout producers. The Proposal (No. P1004) is undergoing it’s second assessment and FSANZ is inviting comment from the public and other interested parties by Monday 18 oct 2010.
This proposal can be found at www.foodstandards.gov.au
FSANZ calls for comments or submissions on changes to the Code
Monday, September 6th, 2010 by Green Food Safety CoachFSANZ are calling for anyone who has an interest to make a comment or submission about several proposed changes to the Food Standards Code.
For more information about what the changes are and how to make a submission, go to the article on my website – www.howsafeisyourfood.com.au/articles.html
Food Safety Supervisor Refresher
Thursday, August 12th, 2010 by Green Food Safety CoachLicensed food businesses in Queensland must have at least one Food safety Supervisor available whenever food is being handled.
So people are attending course all over the place by face to face and on-line to meet this requirement and present copies of their certificates to their local councils.
The problem with this is thes people forget the majority of what they learnt in their class and are, most often than not, unaware of any changes to food law that may affect their business.
That’s why it makes sense to have the Food Safety Supervisor knowledge and skills topped up every year, just like those with a CPR certificate have to do.
I have written Queensland’s only current FSS Annual Refresher, available as both a four hour face to face class or webinar.
If this is something that interests you, get in touch by email – anyi@howsafeisyourfood.com.au for details.
