Foodwise turns 50!

Autumn 2019 | Edition 50

Welcome to the 50th edition of Foodwise.

From humble beginnings as a printed newsletter in December 2005, we have evolved into an interactive digital information resource for the NSW food industry.

The aim of Foodwise remains unchanged: communicating regularly and directly with our readers to keep our industry partners informed about important issues across their sector.

Over the past 13 years, we have drawn inspiration from the food industry. This is reflected in every issue. We provide valuable information across all key sectors: meat, seafood, eggs, dairy, plant, vulnerable persons, manufacturing and retail.

Most exciting about our new digital format is the ability to communicate directly with our readers through online channels. This will continue as Foodwise grows and evolves.

To help us continue to improve Foodwise, we would really appreciate your feedback.

The link below will open a six question survey which should take you no longer than five minutes to complete.

CLICK HERE TO COMPLETE THE SURVEY

Happy 15th birthday to us!

The NSW Food Authority turned 15 this year – a tremendous milestone.

Since our inception on 5 April 2004, we have led the way in food safety, working closely with industry and food businesses to identify risks and actively reduce them.

As the State’s leading authority for food safety, we work with partners from other state government agencies, across 152 councils and the food industry to ensure food is kept safe.

The Food Authority was established following the merger of SafeFood NSW with the food regulatory activities of NSW Health, to provide NSW with an integrated food regulation system. This evolved from a need to streamline responsibility for food safety regulation from a number of disparate regulators to a single, accountable body.

We were the first completely integrated food regulatory agency in Australia, and this means we are responsible for regulating and monitoring food safety across the entire food industry supply chain - from paddock to plate.

The Food Authority administers and enforces state and national food legislation and regulation. This includes the national Food Standards Code and the Food Act 2003 (NSW), as well as a range of food safety schemes in the Food Regulation 2015, which regulates key industry sectors.

Since 2014, we have worked with councils and the food industry to develop important initiatives which to help protect consumers. These include: Name and Shame, Fast Choices, Scores on Doors, targeted training programs, the Food Regulation Partnership and important food safety initiatives like the Salmonella reduction strategy. Since 2014 we have, with our partners, reduced the rate of illness caused by Salmonella Typhimurium by 60%.

As we head into the next 15 years, our goal remains unchanged: Safer food, clearer choices.

Our evolution

The evolution of the NSW Food Authority dates back to the 19th century.

1898: NSW Public Health Act formed to ensure food safety
1908: NSW Pure Food Act 1908 introduced
1989: NSW Food Act introduced and the Food Standards Code created
1998: SafeFood established
2003: NSW Food Act 2003 introduced
2004: NSW Food Authority established (5 April) – following the merger of SafeFood with the food regulatory staff and functions of NSW Health.

Image of birthday cake cut by Lisa Szabo and Brett Campbell

NSW Food Authority CEO, Lisa Szabo cutting our birthday cake with recent retiree, Brett Campbell who was one of our longest serving Compliance Officers

Image of Facebook post - 5 April 2004, The NSW Food Authority is established.

Australia on notice as African Swine Fever spreads

The spread of African Swine Fever (ASF) to China and Europe last year is a reminder that the food industry in Australia needs to be vigilant to help prevent the entry and spread of exotic diseases.

While ASF wouldn’t impact human health, an outbreak in Australia would have significant impacts on pig production and health. It would also impact our export markets and be very costly and difficult to eradicate. We ask for your help to prevent an outbreak:

Dispose of your food waste responsibly - it is illegal to provide a person with, or access to, prohibited food waste to feed pigs or ruminants.

Do not feed swill to pigs - pigs must not be fed or have access to meat, meat products or food that has been in contact with meat or imported dairy products (commonly known as swill).

Implement good biosecurity practices - pig producers should review their biosecurity arrangements, and have steps in place to manage the risks associated with overseas visitors and workers returning from overseas.

Do not pack pork - people visiting or returning to Australia from countries impacted by ASF, should follow quarantine and customs rules

Consider your online purchases - when buying goods online, consider where your goods are coming from. If you are importing food from overseas, you need to check that the products meet our biosecurity conditions in Australia.

See something? Let us know If you think prohibited food waste is being supplied to pig or ruminant owners, or pigs/ruminants can access or are being fed prohibited food waste, contact the NSW DPI Biosecurity Hotline:

Use the online form OR Email quarantine@dpi.nsw.gov.au OR Call 1800 680 244

Reports will be treated as confidential.

For more information about feeding and caring for your pigs visit: NSW DPI

Award winning display delivers important safety messages at the Sydney Royal Easter Show

An interactive game that taught kids the consequences of eating poorly stored or cooked fish was a popular attraction at this year’s award winning NSW Department of Primary Industries’ (DPI) stand at the Sydney Royal Easter Show in April.

The stand was in the Show’s ‘Food Farm’, an engaging pavilion where kids discover the food journey from paddock to plate. It attracted 5,000 visitors each day, including 600 students who took part in educational sessions during a special ‘Primary Preview’ day.

After catching their own paper fish, kids took the NSW Food Authority’s ‘Golden Rules of Food Safety Quiz’. The quiz taught kids about the consequences of eating fish that was not stored or cooked correctly and the importance of placing their catch in ice or in the fridge as soon as possible following a fishing adventure.

People visiting the stand also found out about:

the need to avoid the spread of pests and diseases in waterways
the importance of sourcing bait from a bait shop or close to where they fish – to avoid spreading white spot disease
the need to ensure fishing gear, shoes and boats are always checked and cleaned after each fishing trip.

DPI staff and Fishcare volunteers distributed 15,000 fishing activity manuals at the Show, which also contained pages on aquatic biosecurity and food safety.

The stand received a Gold Ribbon in the sponsors competition category at the Show.

View a timelapse of the stand here

Oysters and cheese the champions at Sydney Royal Easter Show

Tathra Oysters and cheeses from Bega and Berry, were major winners in two food competitions held as part of this year’s Sydney Royal Easter Show.

Sponsored by the NSW Food Authority, the Sydney Fine Food Show and Sydney Royal Cheese & Dairy Produce Show celebrate talented food producers in NSW and promote excellence and innovation in the food industry.

Champion Sydney Rock Oyster – Sydney Fine Food Show

NSW aquaculture producer Tathra Oysters scored top honours in this highly competitive event, receiving the NSW Food Authority perpetual trophy for their Champion Sydney Rock Oyster exhibit.

The judges were from DPI’s aquaculture and research areas and supply chain experts including growers, chefs, processors, retailers and scientists.

In a competition first, the judges sampled Sydney Rock Oysters and Australian-farmed prawns in front of public visitors at the Sydney Royal Easter Show. They assessed the quality standards of seafood against a 100-point system.

CEO Lisa Szabo presents the NSW Food Authority perpetual trophy for Champion Sydney Rock Oyster to Gary and Jo Rodely.

CEO Lisa Szabo presents the NSW Food Authority perpetual trophy for Champion Sydney Rock Oyster to Gary and Jo Rodely.

Winning cheeses – Sydney Royal Cheese & Dairy Produce Show

Of the five ‘champion’ cheeses to receive awards this year, two won the coveted NSW Food Authority Perpetual Trophy. The Champion Cheddar Cheese award went to Bega Cheese for its Bega Rindless Cheddar Vintage. The Champion Specialty Cheese award to Berrys Creek Gourmet Cheese for its Oak Blue. There were 869 competitors across 99 classes this year.

NSW Food Authority CEO, Lisa Szabo presents the Champion Cheddar Cheese to Phillip Tatzenko.

NSW Food Authority CEO, Lisa Szabo presents the Champion Cheddar Cheese to Phillip Tatzenko.

NSW Food Authority CEO, Lisa Szabo presents the Champion Specialty Cheese to Barry and Cheryl Charlton.

NSW Food Authority CEO, Lisa Szabo presents the Champion Specialty Cheese to Barry and Cheryl Charlton.

You can browse Australia’s Best Produce medal winning products from the Sydney Royal Easter Show here

Show goers watch judges at the NSW Food Authority sponsored, Fine Food competition

Food Authority supports 2019 AIFST Convention

The NSW Food Authority is proud to be a silver sponsor of the 2019 Australian Institute of Food Science & Technology (AIFST) Convention, being held at the Sydney International Convention Centre on 1 and 2 July.

Held annually, this premier food science and safety event brings together food industry professionals and international speakers to share knowledge, insights and learnings about the future of the food industry here and overseas.

This year’s theme is ‘Feeding the Future: challenges and opportunities’. Delegates will be encouraged to consider what the industry will look like in the future; what consumers will be looking for; and, most importantly, how food industry professionals will meet these consumer needs.

The Food Authority will host an education session targeting food technology teachers, lecturers and students. It will follow a farm-to-fork narrative and, in an AIFST first, be live streamed. This will help us reach regional based educators and those unable to attend in person.

This is an important industry event. We encourage you to attend.

Visit the Food Authority booth and chat to our expert staff about best practice biosecurity to achieve optimal food safety outcomes.

For more information, or to register, visit the AIFST Convention website.

RETAIL

Griffith retailers focus on food safety

Retail food safety issues such as cross-contamination, allergies, cleanliness and how to reduce foodborne illness were some of the key topics at the Food Authority’s first Retail and Food Service Information Session for 2019 held in Griffith in April.

We hosted the session with our partners at Griffith City Council to provide local food business operators the opportunity to learn about food safety regulation and discuss a range of food safety topics.

“These sessions help us to work with retail food businesses to boost food safety outcomes,” said Dr Szabo.

During the session, Griffith City Council discussed its Scores on Doors program and the importance of creating partnerships with local food businesses. Attendees also heard from Allergy & Anaphylaxis Australia about allergen management and tips for protecting customers with allergies, as well as details on the career of young local restaurateur and food champion, Luke Piccolo.

At the end of the session, attendees participated in an open discussion and were invited to ask questions about specific food safety issues that were relevant to them.

You can download the presentation slides here.

The next Retail and Food Service Information Session will be held in Byron Bay on 26 June. For more details, visit Retail and Food Service Information Session Byron Bay.

Local chef, Luke Piccolo (L) with Manager Local Government Unit, Andrew Davies.

MEAT

Inspections and audits

From January 2019 to March 2019, the NSW Food Authority conducted 202 inspections and 492 audits of licensed meat businesses. This industry sector has maintained a high compliance rate with 95% of businesses recording an acceptable result.

The table shows comparable data for compliance and audit activity in the meat sector between the same reporting periods in 2018 and 2019.

Reporting period	Jan - Mar 2018	Jan - Mar 2019
Total audits	412	492
Total inspections	179	202
Compliance rate	95%	95%

Meat Industry Consultative Council, March 2019

Topics discussed at the last Meat Industry Consultative Council (MICC) meeting – held in Sydney on 13 March – included:

Food safety compliance report

The meeting heard that between 1 July 2018 and 31 December 2018, 787 audits and 368 inspections were conducted. Of these, there were 17 failed audits and 24 failed inspections.

Compliance was up 1% to 96%
100 enforcement actions were undertaken (inc. 30 warning letters, 57 improvement notices and 12 penalty notices).
One butchery was prosecuted for adding preservative (SO2) to minced meat and breaching the Food Standards Code.
One foodborne illness investigation was undertaken (in August 2018) – after people fell ill eating lamb cutlets which were undercooked and/or affected by cross-contamination.

Disruption from animal activists

Food businesses have recently been disrupted by animal activists conducting vigils outside plants, drone surveillance, multiple break-ins, theft of animals and privacy breaches. Members were advised that NSW DPI has a project planned this year to look into these issues and will work with industry.

Compliance activity around illegal slaughter

Members received an update on the expanded responsibilities of NSW DPI compliance officers involved in illegal slaughter investigations. They are now authorised under both the Food Act 2003 and the Biosecurity Act 2015, giving them greater flexibility, scope and powers to comprehensively investigate reports of illegal slaughter and enforce biosecurity as well as food safety requirements.

NSW DPI Antimicrobial Resistance Policy

A paper was tabled advising members that the NSW Government (NSW Department of Primary Industries and Local Land Services) has finalised a NSW antimicrobial stewardship and resistance policy. This outlines its role in antimicrobial stewardship and resistance in accordance with the Australian Government’s national antimicrobial resistance (AMR) strategy.

Salmonella Enteritidis update

Council members were updated on the steady increase in Salmonella Enteritidis cases in humans in NSW since May 2018. The illness is usually linked to people who come in contact with the organism overseas, however there are now over 200 reported cases in Australia with no history of international travel.

Emergency Animal Disease (EAD) preparedness

Members were updated on the EAD project which uses small domestic abattoirs as a resource for providing feedback on animal health – particularly notifiable and emergency animal diseases. A preliminary investigation discovered that most small abattoirs did not have programs in place to provide feedback on emergency animal diseases and that symptoms of an emergency disease are not well known. A full report of this PUP preliminary investigation was tabled for members’ information.

Australian Meat Regulators Working Group (AMRG) update

AMRG activities included significant progress made in the reform of Australian Standard 4696:2007 (the Standard for the hygienic production and transportation of meat and meat products for human consumption) and work on the national implementation of the poultry process hygiene criteria – provided in the FSANZ compendium of microbiological criteria for food.

National traceability project update

Members were updated on a national traceability framework and action plan for Australia’s agricultural industries developed by a joint DAWR – and state and territory working group that establishes and maintains Australia’s trade market access. A draft of this action plan was tabled for members’ information and a refreshed version of this will be published on the DAWR website.

Australian Government Food Export Task Force

Members were advised of a review being conducted by the Australian Government Food Export Task Force working across DAWR and the Commonwealth Departments of Health, Industry, and Innovation & Science. The review is examining the interaction between Australia’s food regulation system and growing demand for Australian food exports. The first phase of this work is building a common view of current and emerging issues.

The next meeting of the MICC will be held on Wednesday 10 July 2019

The Meat Industry Consultative Council is attended by representatives from the Australian Meat Industry Council, Australian Pork Limited, Australian Chicken Meat Federation, NSW Farmers’ Association, Australian Meat Industry Council, meat businesses and NSW DPI.

View a full summary of meeting outcomes.

SEAFOOD

Inspections and audits

From January 2019 to March 2019, the Food Authority conducted 107 inspections and 68 audits of licensed seafood businesses. This industry sector has maintained a high compliance rate of 95% with no serious enforcement actions being taken.

The table below shows yearly comparable data for compliance and audit activity in the seafood sector between the same reporting periods in 2018 and 2019.

Reporting period	Jan - Mar 2018	Jan - Mar 2019
Total audits	52	68
Total inspections	124	107
Acceptable audit rate	94%	95%

High quality wet storage systems crucial to shellfish safety

Shellfish harvesters are being urged to build, operate and maintain their wet storage systems to the highest standards to avoid safety issues.

The wet storage of shellfish poses unique and significant food safety risks. Bivalve shellfish feed by drawing water across the gill surface and ingest by trapping particles from the water. This makes them a high-risk food.

As they feed, bacteria, viruses and harmful substances will accumulate inside them. Water used for wet storage must be sourced from a clean area and maintained in a way that prevents the build-up of pathogens and other contaminants.

More information: Food Safety Guidelines for the wet storage of shellfish at retail

Special requirements for harvesting bivalve shellfish

Bivalve shellfish are filter feeders that concentrate contaminants and natural toxins, making it a high-risk food. There are special requirements for businesses that harvest bivalve shellfish to ensure they’re fit for human consumption.

A NSW Food Authority licence is required to harvest and sell bivalve shellfish for human consumption.

Read about the requirements for bivalve shellfish in the Bivalve shellfish food safety requirements factsheet.

DAIRY

Inspections and audits

From January 2019 to March 2019, the Food Authority conducted 14 inspections and 187 audits of licensed dairy businesses. During this period the dairy industry sector has maintained a high compliance rate with 97% of businesses recording an acceptable result due to correct implementation of food safety program and controls.

There were no serious enforcement actions taken against licensed dairy business during this period.

The table below shows yearly comparable data for compliance and audit activity in the dairy sector between the same reporting periods in 2018 and 2019.

Reporting period	Jan - Mar 2018	Jan - Mar 2019
Total audits	125	187
Total inspections	17	14
Acceptable audit rate	97%	98%

EGGS

Inspections and audits

From January 2019 to March 2019, the Food Authority conducted 38 inspections and 36 audits of licensed egg businesses. This industry sector has recorded a compliance rate of 83%.

Biosecurity & Food Safety have been jointly working with NSW Health and the Local Land Services to eradicate Salmonella Enteritidis from egg farms since the first case was reported in May 2018 (see story below). Since that time, at least 171 NSW residents have become unwell following the consumption of affected eggs and egg products. As part of its response, Biosecurity & Food Safety has increased surveillance and monitoring at poultry farms and, where necessary, has issued biosecurity directions to individual properties. This includes the quarantine of premises to stop movement of eggs into the marketplace.

The table shows yearly comparable data for compliance and audit activity in the egg sector between the same reporting periods in 2018 and 2019.

Reporting period	Jan - Mar 2018	Jan - Mar 2019
Total audits	40	36
Total inspections	15	38
Acceptable audit rate	93%	83%

Egg Industry Consultative Committee, April 2019

The main topic at the latest Egg Industry Consultative Committee (EICC) meeting – held in Sydney on 12 April – was an update on Salmonella Enteritidis and general Salmonella in NSW.

To view agenda items from the meeting, click here.

The next meeting of the EICC will be held on Wednesday 7 August 2019.

The Egg Industry Consultative Committee is attended by representatives from Australian Eggs, NSW Farmers’ Association, Free range egg producers, Australian Eggs, Large egg processors, Large egg producers and NSW Department of Primary Industries.

Detection program aims to prevent the spread of Salmonella Enteritidis

NSW Department of Primary Industries is working closely with NSW Health, egg producers and peak industry bodies to respond to the detection of Salmonella Enteritidis (SE) on a number of NSW poultry farms.

SE is a bacterial disease that can pass through eggs and make people sick with gastroenteritis (gastro). Until recently, SE had not been found in NSW poultry.

The first detection was in NSW in September 2018 and we increased testing and surveillance and found more properties were impacted by the disease. All of the properties impacted by SE have had people, eggs or equipment moving between them.

We are working hard with industry to limit the spread of SE and protect the health of egg consumers. We have introduced movement restrictions, farm depopulation, decontamination and improvements to biosecurity; and implemented recalls, product withdrawals, and issued consumer advice.

If you are an egg producer, you need to take five key steps to help stop the spread of SE and protect public health and your business:

Step up on-farm biosecurity. Put extra measures in place to stop the spread of SE. The National Farm Biosecurity Technical Manual for Egg Production should be used as a guide

Control mice, rats and insects, as they can spread the disease

Check your property regularly for SE and be part of the voluntary National Salmonella Enteritidis Monitoring & Accreditation Program

Be a member of the Egg Standards Australia voluntary quality assurance program

Speak to your industry bodies or private vet for more advice.

For more information, visit the NSW DPI website or the Eggs Australia website.

PLANTS

Inspections and audits

From January 2019 to March 2019, the Food Authority conducted 15 inspections and 33 audits of licensed plant product businesses. This industry sector has recorded a high compliance rate of 94%.

The improvement in the compliance rate was a result of the targeted compliance improvement program which involved implementing strategies to address critical and high-risk issues within poor performing businesses. The main areas of focus where within Hygiene & sanitation, Food Safety Program and Analytical testing.

The table shows yearly comparable data for compliance and audit activity in the plant sector between the same reporting periods in 2018 and 2019.

Reporting period	Jan - Mar 2018	Jan - Mar 2019
Total audits	16	33
Total inspections	14	15
Acceptable audit rate	77%	94%

ISGA Convention a first for Sydney

The International Sprout Growers Association (ISGA) Annual Convention was held in Sydney for the first time from 8 to 12 April.

Co-sponsored by the NSW Food Authority, the Convention has previously been held in the US, Canada and Europe.

This year’s theme was ‘Quality Seed, Quality Product, Quality of Life’, with participants learning about achieving quality seed and product, the latest techniques for sprout safety, marketing products, government policies and the benefits of eco friendly packaging.

Attendees included ISGA members from Australia, Japan, USA, Canada, Mexico and Europe.

Ms Carmen Wakeland, ISGA President, spoke on the future of the sprout industry. This included exploring sprouts as a key ingredient in human health, competitive exclusion of pathogens in sprouted products, and the possibility of growing sprouts in new ways to increase food safety and nutritional benefits.

Dr Craig Shadbolt, Manager Food Incident Response for the NSW Food Authority, presented on food regulation of sprouts in Australia.

Sprouts are a high-risk food, particularly for people with lower immunity. The production of sprouts in NSW was regulated in 2005 when the Food Authority introduced strict safety requirements to ensure sprouted foods were safe for human consumption.

FSANZ recommends new safeguards following strawberry tampering incident

Strengthening traceability measures and improving crisis preparedness in the horticultural industry were among the recommendations from Food Standards Australia New Zealand (FSANZ) in its report into a September 2018 incident, which involved the deliberate tampering of needles in punnets of strawberries.

Released in February, the report was informed by conversations with stakeholders affected by the incident.

The incident caused widespread loss of consumer confidence and damage to the strawberry industry - even in jurisdictions that were not implicated in the same supply chain. Some retailers chose to remove strawberries from sale altogether until safety of supply was confirmed.

Police and food safety agencies committed enormous resources to managing the incident across all jurisdictions. An individual was charged by police for the original food tampering which led to the incident. A court date has been set for June 2019.

Key recommendations from the FSANZ report include:

Strengthening of traceability measures within the horticulture sector

Improving how police and food safety regulators work together to respond to incidents involving deliberate tampering of food

Better preparedness across the horticulture industry to support response to a crisis.

More information: FSANZ Strawberry tampering report

VULNERABLE PERSONS

Inspections and audits

From January 2019 to March 2019, the Food Authority conducted 34 inspections and 329 audits of licensed hospitals and aged care businesses. This industry sector has maintained a high compliance rate with 98% of businesses recording an acceptable audit result due to the correct implementation of food safety controls and ensuring staff have the necessary skills and knowledge.

The table shows yearly comparable data for compliance and audit activity in the vulnerable persons sector between the same reporting periods in 2018 and 2019.

Reporting period	Jan - Mar 2018	Jan - Mar 2019
Total audits	351	329
Total inspections	51	34
Acceptable audit rate	98%	98%

MANUFACTURING

Health Star Rating review complete

A comprehensive five-year review of the Health Star Rating (HSR) system has been completed, with final recommendations expected to be presented to the Australia New Zealand Ministerial Forum on Food Regulation this year.

The review examined the impact of the HSR, how it tracked against its objectives and ways it could be improved.

Health Star Rating advertisement

Health Star Rating advertisement

The HSR system was introduced in Australia and New Zealand in 2014 following an independent review of food labelling law and policy. It is a voluntary front‑of‑pack labelling scheme that rates the nutritional profile of packaged food and assigns it an interpretive rating from 0.5 to 5 stars – the higher the stars, the healthier the product. The HSR system aims to provide convenient, relevant and readily understood nutrition guidance to assist consumers to make informed food purchases and healthier eating choices.

The review considered stakeholder submissions, expert studies, food technology evidence, nutrition science and the influence of diet on population health. It also considered monitoring data measuring the performance of the system and comparable front‑of‑pack labelling schemes around the world.

Initial findings and recommendations

The draft review recommended the HSR System continues as a voluntary front‑of‑pack labelling scheme. It is generally well used, recognised and reliable.

Australian survey data shows that: of those consumers purchasing a product displaying the HSR in the past three months, almost two thirds said the HSR influenced their decision and one third were influenced to purchase a product with more stars. This equates to 23% of all consumers being influenced by the HSR to change their purchasing behaviour to purchase a product with more stars.

This is in line with other research that found more than three in five Australians who bought a product displaying the HSR reported it had influenced their product choice. One in two purchased a product they would not normally buy due to the presence of the HSR, and close to nine in 10 of these shoppers said they would continue to buy the product.

Opportunities for improvement

Make adjustments to the HSR calculator
Improve the management and monitoring of the HSR system
Optimise uptake of the HSR system, including setting uptake targets.

For more information, visit Health Star Rating System Five Year Review Report Executive Summary

PROSECUTIONS

Sydney food importer fined for not declaring allergens

Sydney company Tek Shing Trading Pty Ltd has been fined $48,400 and professional costs of $17,034 after its director pleaded guilty to nine labelling offences under the Food Act 2003.

The charges relate to the Kingsgrove company’s imported ‘Hot Pot Sauces’ and failure to comply with the company’s recall process as required by the Australia and New Zealand Food Standards Code.

Of particular concern, the English translated labels didn’t identify all the ingredients in the products, making it difficult for consumers to know if they contained allergens.

NSW Food Authority were alerted to the problem after a father reported that his child, who has a peanut allergy, suffered an allergic reaction after eating a ‘Hot Pot Sauce’. Peanuts were not listed as an ingredient in English on the label.

"Food allergies are on the rise and one in 10 babies born in Australia today will develop a food allergy,” said NSW Food Authority CEO Dr Lisa Szabo. "That statistic alone shows how important this issue is for the entire community."

"While food allergies can be unpleasant and inconvenient, sadly in the worst cases, they can be fatal.”

The NSW Food Authority plays a role in educating both industry and consumers about food allergies to help reduce allergic reactions.

People can access allergy information and resources from www.foodauthority.nsw.gov.au

PROCESSES

FSANZ call for submissions

Food Standards Australia New Zealand (FSANZ) has recently released a call for written submissions on the draft variation to the Code arising from the following applications:

A1173 – Minimum protein in follow-on formula
To vary the minimum protein requirement in follow-on formula.

Written submissions are due by 6pm (Canberra time) 13 June 2019. Read more.
A1166 – Reduction in minimum alcohol for tequila
To lower the minimum alcohol percentage by volume specified in Standard 2.7.5 of the Australia New Zealand Food Standards Code for spirits using the Tequila geographical indication (GI) from 37% to 35%.

Written submissions are due by 6pm (Canberra time) 18 June 2019. Read more.

_{*reproduced with permission from Food Standards Australia New Zealand}