Foodwise

COVID-19

There is no evidence to date to suggest that food is a source or route of transmission of the virus that causes COVID-19. As is the case for many businesses, the public health measures put in place to protect us are impacting many food producers and businesses.

Maintaining confidence and oversight in the high level of food safety in the food supply continues to be a significant priority for the Australian food regulators and the Australian food regulation system. We are continuing to engage closely with industry to identify and address COVID-19 impacts on food businesses.

Reducing the impacts of COVID-19 on food businesses

The NSW government is working with national and international agencies to provide the most up to date information as this issue continues to evolve. There is much more to learn about COVID-19, its severity, and other features associated with the virus. Epidemiological and clinical investigations are ongoing.

As a precautionary measure, we have reviewed our Business Continuity Plans to ensure the agency remains operational should the COVID-19 situation change. To minimise the impact of COVID-19 on your business, all food businesses are encouraged to do the same.

The Food Authority website contains important information about COVID-19 for food businesses in NSW. Information is also available on the Food Standards Australia New Zealand website.

Demand on food producers and businesses

The impact of COVID-19 on the food service, cafe, hospitality and restaurant sectors, has meant that many of these businesses are closed or are experiencing an unprecedented decline in demand.

In response to the economic impacts of COVID-19, many food businesses are now looking at ways to adapt their business models, providing services they have never offered before including delivery or take-away options.

In order to support these businesses, the NSW Food Authority has provided advice to businesses preparing food and meals to be delivered to those at home, in self isolation, or working on the frontline. For changes to planning rules, visit https://www.foodauthority.nsw.gov.au/help/covid-19-advice-for-businesses.

For some food producers, the current decrease in demand from the hospitality sector has resulted in a corresponding increase in density on farms. As a result, some producers may be forced to reduce production. The drop in demand from the hospitality sector may also see markets temporarily disappear for products including Wagyu, pork belly and premium seafood, with some high end producers potentially having to exit the food industry altogether. Once restrictions are lifted and previous demand levels return, we could see a shortage of specialised products.

To address these issues and other associated COVID-19 impacts on food producers and industry, the NSW DPI has initiated a number of Industry Working Groups. The aim of these groups is to support industry, specifically how we can work with and assist industry and lead recovery. For more information regarding DPI’s response to COVID-19, visit https://www.dpi.nsw.gov.au/home/covid-19

Access to ingredients and mindful of allergens

In the wake of COVID-19, some manufacturers anticipate difficulty accessing ingredients and might have to substitute and stretch ingredients in order to ensure their production can continue despite adverse effects of supply chain disruptions. Unfortunately, it can be challenging to ensure retailers are notified of these changes.

Where possible, Australian retailers and manufacturers should be reviewing their suppliers and identifying local suppliers and/or assessing opportunities to reformulate where specific inputs or ingredients can no longer be sourced.

In light of this, food businesses in NSW are reminded to keep up allergen management and ensure the composition of any substituted ingredients is understood and declared, particularly allergens. Businesses should also be aware that substitutions can cause a change in formulation that may affect a product’s inherent safety and stability.

Regulatory colleagues in other countries have observed an increase in food recalls as reformulation and ingredient substitutions have resulted in some products containing undeclared allergens. These risks increase where growing demand creates throughput pressures and where new or inexperienced staff do not properly understand these risks or do not follow the processes required to address them.

In NSW as the situation unfolds, regular remote follow up & support is becoming increasingly necessary, as sites and auditors adhere to COVID-19 social distancing requirements. The NSW Food Authority continues to work on remote auditing processes for food businesses, with a focus on high priority suppliers. For more information regarding food safety inspections and auditing procedures during COVID-19, visit https://www.foodauthority.nsw.gov.au/help/covid-19-advice-for-businesses.

Key advice for manufacturers

Currently there is no evidence of foodborne transmission being a significant pathway for COVID-19. Food Standards Australia New Zealand (FSANZ) provides further information.

There are no direct food safety measures as a result of the novel coronavirus pandemic. Like SARS and MERS, COVID-19 is spread via person-to-person transmission (coughing, contaminated surfaces and fomites, and close contact with an infected individual). More information for businesses can be found on the NSW Health website.

The best way to prevent the spread of COVID-19 and protect your business is by ensuring that stringent hygiene practices are maintained. At a minimum, businesses should adhere to existing requirements of food laws, specifically frequent hand washing before and after any food preparation.

Businesses should consider if there are any higher risk activities that need to be managed and where applicable, implement appropriate risk management strategies. For example, businesses that require face-to-face contact with customers should encourage social distancing and have hand sanitiser available for use.

For more information regarding the food safety aspects associated with COVID-19, and measures that businesses can take to protect their workforce, visit https://www.foodauthority.nsw.gov.au/help/covid-19-advice-for-businesses

Information for food businesses sourcing personal protective equipment (PPE) or needing to discuss Workplace Health and Safety

A shortage of personal protective equipment (PPE) is creating concerns globally as many industries and countries navigate the impact of the spread of COVID-19.

NSW Procurement has recently published a list of suppliers who have registered an interest or ability to supply to the government. While this is part of the government's central purchasing, the information is publicly accessible on the buy.nsw website.

This website is a good first point of call for any food or hospitality industry stakeholders struggling to source PPE through their usual channels.

All supplier information has been directly provided by suppliers, without any verification or capability assessments undertaken by NSW Procurement.

When engaging suppliers, please ensure you undertake your own due diligence in line with your organisation’s procurement guidelines. You can also visit the Industry Capability Network.

SafeWork NSW can provide advice on workplace health and safety and COVID-19 information available on their website.

DPI COVID-19 Industry Liaison Working Group initiative

As part of the NSW Government's response to assist with the challenges resulting from COVID-19, the NSW Department of Primary Industries (NSW DPI) has established an industry liaison working group initiative which aims to capture and resolve COVID-19 issues relevant across industry groups.

NSW DPI has established 10 industry working groups, including the food industry and supply chain and trade industry. These groups include DPI technical staff, key industry organisations and members of the NSW COVID-19 response unit. They will meet over the coming weeks to provide the opportunity for industry to voice any issues and concerns directly.

For more information on DPI’s response to COVID-19, visit https://www.dpi.nsw.gov.au/home/covid-19.

Financial assistance for business and employers

To help businesses and employees manage the significant economic impacts of COVID-19, the NSW Government has various financial relief and support packages available to keep businesses running and employees in work. For more information, visit https://www.nsw.gov.au/covid-19/businesses-and-employment

More information

Please call the NSW Food Authority Helpline on 1300 552 406 or email: food.contact@dpi.nsw.gov.au

Food surveillance activity summary report 2018-2019

NSW continues to enjoy a strong food surveillance partnership model, the Food Regulation Partnership (FRP), aimed at ensuring that consumers have safe food and the NSW food industry continues to thrive. 

The NSW Food Authority (Food Authority) appoints all NSW councils and Office of Environment and Heritage (OEH, in respect of Kosciusko National Park) as enforcement agencies under the Food Act 2003 (NSW). 

They work together to ensure NSW retail food service businesses comply with food safety standards and regulations. 

Under the Food Regulation Partnership all enforcement agencies are required to annually report on their food regulatory activities.

The purpose of the activity report is for the Food Authority to capture data collected by these agencies from across the state into a central document to monitor and assess trends in food surveillance work.

In tracking the food safety surveillance activity of local councils, the Food Authority can identify trends and plan strategies and activities to better improve food safety work and protect the health of NSW consumers.

The Food Authority prepares a Summary Report on the food surveillance activities data submitted by all enforcement agencies. 

To view the full summary report of NSW enforcement agency activities in the retail food service sector for the period 1 July 2018 to 30 June 2019, click here.

Meat Industry Consultative Council

The last MICC meeting was held in Sydney on 11 March 2020

The main topics for discussion at the latest Meat Industry Consultative Council (MICC) held in Sydney on Wednesday 11 March 2020, were

Salmonella Enteritidis update

Council members were updated on the current status of Salmonella Enteritidis (SE) in NSW and the ongoing efforts DPI is making to control the outbreak and to identify potential sources. The council was advised that human SE cases continue to be tracked and any infected flocks quarantined. The number of SE cases is low compared with the previous year and control efforts are largely succeeding. NSW DPI is currently checking the status of poultry businesses against the NSW Biosecurity Control Order, with the majority complying. Members were also advised that Food Standards Australia New Zealand is currently reviewing the national egg standards legislation.

National implementation of Poultry Process Hygiene criteria

Members were provided with an update regarding the existing Poultry Process Hygiene criteria and its use by regulators. There has been some initial discussion around the use of data generated by industry to develop a national performance metric for poultry meat, which could be a tool to inform the National Foodborne Illnesses Reduction Strategy. This would have to be designed in a way which did not identify specific processing plants or jurisdictions and would need to be developed in partnership with industry. A similar model exists in the red meat industry. Further discussions are required on the issue of the ownership of the poultry processing monitoring results and the permission required for alternative use. Members noted that NSW will be expanding Poultry Process Hygiene criteria to small operators as well and recognised that these will need a slightly different monitoring regime in comparison to larger poultry producers.

African Swine Fever 

Members were updated on the current initiatives being undertaken to communicate the work that is being done around African swine fever (ASF) preparedness and prevention in NSW. Recent examples include communication with environmental health officers about the responsible disposal of food waste and swill feeding, as well as awareness articles in publications including Food Australia magazine. The importance of ensuring ASF is not confused with Swine flu and COVID-19 was emphasised to the Committee. Members were informed that Animal Heath Australia has published a 'spot the difference' fact sheet to help distinguish African swine fever from Swine flu. Members were also advised that a national vet guide specific to ASF will be published shortly and distributed via the Chief Veterinary Officer. Maintaining messaging about ASF in the context of COVID-19 is an ongoing challenge. Communications to some stakeholders will need to be revised to suit the current situation, including the approach that universities take to distribute ASF messaging to their international students. Members noted that DPI is working closely with the National Biosecurity Communications and Engagement Network which includes other jurisdictions to ensure that the process for recording and response is streamlined or as streamlined as possible.

Biosecurity update 

Members were provided with an update regarding a survey that is currently open to the pig industry, recognising that many pig producers in NSW are not affiliated with either Australian Pork Limited or through their QA program, the Pig Pass Program. The purpose of the survey is to capture and understand what is important to these producers when thinking about protecting their pigs from pests and disease. Members were advised that another DPI survey will go out next financial year to the broader NSW primary production industry to gain an understanding of the existing biosecurity plans in the different industries.

View a full summary of meeting outcomes.

The next meeting of the MICC will be held on Wednesday 22 July 2020.

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.

Natural disaster assistance programs for primary producers

Two oyster industry disaster assistance and support sessions facilitated by Oceanwatch Australia were held on the NSW south coast on 27 and 28 February 2020. A focus of the meeting was to highlight the various resources available to producers.

The Rural Assistance Authority (RAA) administers financial assistance programs for those impacted by natural disasters and can help shellfish aquaculture operators, as well as other primary producers, with grant applications. Rural Financial Counsellors provide free and impartial rural financial counselling to eligible primary producers, including aquaculture farmers and small rural businesses. This service can assist in your disaster initiative applications. Your nearest NSW Service Customer Care Centre can also assist with your disaster initiative applications. The conditions and requirements associated with these grants and loans may change so it is important to regularly check the website or contact the RAA by phone on 1800 678 593.

For primary producers, including shellfish aquaculture operators, further information on assistance packages are available on the NSW DPI website. A key component of the disaster recovery process is to ensure that damage from floods, fires and storms are reported to highlight their impacts. The primary industries natural disaster damage survey is a simple online survey that farmers can use to record damage to primary production and animals from natural disasters.