Food Standards News 54 - September 2005
In this issue...
Seafood becomes the first primary industry to operate within national food safety regulations
FSANZ proposes strengthened Country of Origin Labelling Rules
Primary Production and Processing Standards Update
CODEX Guidelines on Vitamin and Mineral Food Supplements
What’s coming up in standards work?
Safe Food Australia – now available from ANSTAT in new format
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Genetically Modified Food Publication Launched
GM Foods, a new publication by Food Standards Australia New Zealand (FSANZ), was recently launched at Parliament House in Canberra by Christopher Pyne, the Parliamentary Secretary for Health and Ageing.
Mr Pyne said he was pleased to launch GM Foods as part of the 8th National Science Week.
“One of the greatest influences science has on our day-to-day lives is through the food we eat,” Mr Pyne said.
“Gene technology is a very new science and it is a complex issue to explain to consumers.GM Foods goes a long way towards explaining how genetically modified food is checked for safety and how it is regulated by FSANZ.
“The safety assessment process carried out by FSANZ is recognised as one of the best in the world and FSANZ scientists are in demand to explain the process at overseas seminars.
“I appreciate that consumers, more and more these days, require information about the food that they eat so that they feel more comfortable about making an informed choice about that food through food labelling. The publication also explains how the labelling of GM food works.
“The GM food standard requires that the food must be labelled if there is altered DNA or protein in the final product. This is important, of course, for people who may, for one reason or another, wish to avoid food with genetically modified ingredients. It also establishes a system that is not overly complex, is enforceable and does not increase the cost of food.
“I recommend this booklet to you and particularly recommend it for use in schools as it is important that young people have a broad understanding of both today’s and future technologies,” Mr Pyne said.
GM Foods was written by FSANZ, and its publication has been funded by the Australian Government agency Biotechnology Australia. Copies of the publication are available from the FSANZ Information Officer by calling 02 6271 2241 or emailing info@foodstandards.gov.au and from Biotechnology Australia by calling 1800 631 276 or sending an e-mail to gtis-australia@unimelb.edu.au.
Photo caption: (l to r) Ms Jane Halton, Secretary of the Department of Health and Ageing, Hon Rob Knowles, Chairman FSANZ Board, Hon Christopher Pyne, Parliamentary Secretary to the Minister for Health and Ageing, Dr Janine Young, Biotechnology Australia and Dr Sue Meek, Office of the Gene Technology Regulator at the launch of the GM Foods publication.
In brief…
FSANZ Board
Hon Christopher Pyne, Parliamentary Secretary to the Minister for Health and Ageing announced the appointment of new members and reappointments for the FSANZ Board. The new Board members are Dr Michele Allan, Dr Katrine Baghurst, Mr Peter Boyden and Dr Peter Williams. Mrs Elaine Attwood, Dr John Craven, and Mr Peter Milne have been reappointed.
The FSANZ Board expressed it’s thanks to the retiring members - Professor Christopher Hudson, Associate Professor Heather Yeatman, Professor Ken Buckle and Professor Kerin O’Dea - for their work over the years.
Country of Origin Labelling
FSANZ has released for consultation a discussion paper a new approach proposed for the latest country of origin labelling , . FSANZ has carefully considered the community response to previous suggestions on country of origin labelling requirements for food.
The latest proposal gives consumers the information they need for informed choice, dovetails with existing trade practices law and is consistent with the international obligations of Australia and New Zealand . Closing date for submissions was Monday, 5 September 2005.
The FSANZ Board is expected to consider the final report at the end of September, prior to consideration by the Food Regulation Ministerial Council in late October 2005. [more.. ]
Roquefort cheese
FSANZ has approved the sale in Australia of Roquefort cheese made in France from raw sheep’s milk – that is, unpasteurised milk. Roquefort joins the Swiss cheeses Gruyère, Sbrinz and Emmental and very hard grating cheeses (such as parmesan) as raw milk cheeses that have been exempted from the general prohibition on raw milk cheeses contained in the Australia New Zealand Food Standards Code(the Code).
We anticipate that the changes to the Code to permit the sale of Roquefort cheese will become law in early October 2005, if no Ministerial review is requested.
Health claims
The second round of consultation will occur following the publication of the Draft Assessment Report on Nutrition, Health and Related Claims (Proposal P293), expected to be in late 2005.
For those who are interested in a briefing on the recommendations outlined in this report, a series of one-day briefing workshops have been planned for late 2005. Stakeholders, including consumers, are welcome to register their interest in attending. The workshops will take place in several major cities in Australia and New Zealand. Places at the workshops will be limited so please register your interest. To register your interest, please send an email to info@foodstndards.gov.au or maureen.wempe@foodstandards.gov.au. [more.. ]
Fortification
The Ministerial Council requested FSANZ, as a matter of priority, to commence work on the separate consideration of mandatory fortification of food with folic acid and with iodine.
FSANZ has raised two proposals: Proposal P295 - Consideration of Mandatory Fortification with Folic Acid and Proposal P230 - Consideration of Mandatory Fortification with Iodine. Both Initial Assessment Reports are available on the FSANZ website. The Draft Assessment Report for P295 and P230 is expected to be available for comment in the first quarter of 2006 and in the second quarter of 2006, respectively. [more.. ]
21st ATDS released
FSANZ recently released the results of the 21st Australian Total Diet Study (ATDS). The 21st ATDS focused on a three classes of food preservatives – sulphites, benzoates and sorbates.
The study confirmed that most Australians have a dietary intake of sulphites, benzoates and sorbates that is well below the internationally accepted reference health standard. However, the results showed that a small number of Australians, including children, may exceed the Acceptable Daily Intake (ADI). Specifically, this is limited to those who consume on a daily basis large amounts of foods containing sulphites and benzoates, such as cordials, sausages and dried fruit. [more.. ]
Seafood becomes the first primary industry to operate within national food safety regulations
A new food safety standard, covering the production and processing of seafood, was launched on 28 June at the Sydney Fish Market by the Parliamentary Secretary for Health and Ageing, Christopher Pyne.
Mr Pyne announced that a guide to assist state and territory enforcement officers and industry to understand the provisions of the new standard is available.
“For the first time in Australia, the food safety of an entire industry sector – from seafood harvesting to consumption – is now being managed through consistent national standards,” he said.
“I believe the new standard will help protect the integrity of the Australian seafood industry, at home and for our export markets.”
Also speaking at the launch, the Managing Director of Seafood Services Australia, Ted Loveday, said the standard built on the foundation formed by the industry’s own voluntary codes.
“There is no place in the Australian seafood industry for practices and products that do not meet the new requirements,” he said.
“The vast majority of seafood businesses are already operating at these levels.”
The national standard, which becomes mandatory in 2007, largely replaces state and territory regulations and is supported by voluntary industry codes of practice.
The standard requires primary producers in the seafood industry to abide by the basic hygiene provisions already in the Australia New Zealand Food Standards Code for the handling, transportation and storage of seafood by manufacturers and retailers.
There are particular provisions for the primary production and processing of oysters and other bivalve molluscs.
“Food Standards Australia New Zealand (FSANZ) developed the standard in partnership with the seafood industry together with the state and territory jurisdictions and consumers,” Mr Pyne said.
“It was truly a collaborative effort, spanning three years, and it has set a model for regulating food safety in other primary industry sectors.”
Mr Pyne emphasised that the new food safety regulations apply to imported seafood as well as to the domestically harvested product.
FSANZ is currently developing similar food safety standards for the poultry meat and dairy industries.
Copies of the Primary Production and Processing Standard for Seafood, the interpretive guide and other support materials can be found on the FSANZ website at www.foodstandards.gov.au .
Photo caption: (l to r) Hon Christopher Pyne, Parliamentary Secretary for Health and Ageing, Jayne Gallagher, Seafood Services Australia, Hon Rob Knowles, Chairman FSANZ Board, Graham Peachey, CEO FSANZ and Bryan Skepper, Sydney Fish Market at the recent launch of the Primary Production and Processing Standard for Seafood.
FSANZ proposes strengthened Country of Origin Labelling Rules
Food Standards Australia New Zealand (FSANZ) recently announced that it has abandoned its ‘information on request’ approach to the country of origin labelling of food and is proposing a comprehensive package of measures to provide consumers with adequate information.
A proposed food standard will make it mandatory to declare the country of origin on all packaged foods and, in a new provision, the standard has new requirements for the labelling of unpackaged fish, fruit, vegetables and nuts, whether fresh or processed.
The country of origin statements will appear on a food label or on a sign displayed with a food in a manner that is clear and unambiguous.
FSANZ’s General Manager Food Standards, Dean Stockwell released on 12 August, a discussion paper on the latest country of origin labelling proposal, which would apply in Australia and New Zealand.
‘The proposed standard seeks to strengthen the current country of origin labelling provisions in the Food Standards Code’, Mr Stockwell said.
‘Packaged food must state the country of origin of the food in a separate statement. Unpackaged fresh fruit, vegetable, nuts and seafood must also state the actual country of origin, and not just state ‘imported’.
‘If they are locally produced, these unpackaged foods must be labelled as ‘Australian produce’ in Australia and as ‘New Zealand produce’ in New Zealand.’
Mr Stockwell said FSANZ has carefully considered the community response to previous suggestions on country of origin labelling requirements for food.
The latest proposal gives consumers the information they need for informed choice, dovetails with existing trade practices law and is consistent with the international obligations of Australia and New Zealand.
If the new food standard is approved, unpackaged fish, fruit, vegetables and nuts and packaged fresh produce will need new country of origin labelling within 6 months of the standard becoming law. For all other packaged foods, a two-year phase in time will apply, with an additional 12 months for existing stocks.
Mr Stockwell said that FSANZ would work closely with the Australian Competition and Consumer Commission and the New Zealand Commerce Commission to promote compliance with the Food Standards Code and trade practices laws.
‘The proposed new food standard is part of a regulatory package to address country of origin information. I encourage all interested parties to read the discussion paper on the new proposal,’ Mr Stockwell said.
‘We have already held two rounds of public comment on country of origin labelling and, as some stakeholders appear to feel strongly about this issue, we took the unusual step of consulting again with consumers, growers, retailers and food manufacturers.’
The FSANZ Board is expected to consider the final report at the end of September, prior to a consideration by the Food Regulation Ministerial Council in late October 2005.
Further information:
Copies of the discussion paper are available on the FSANZ website at www.foodstandards.gov.au or can be obtained by contacting the FSANZ Standards Liaison Officer on at email slo@foodstandards.gov.au or in Australia phone (02) 6271 2222 or fax (02) 6271 2278 or in New Zealand contact the FSANZ Office - phone (04) 473 9942 or fax (04) 473 9855.
Fortification Update
Mandatory Fortification
The Ministerial Council requested FSANZ, as a matter of priority, to commence work on the separate consideration of mandatory fortification of food with folic acid, and with iodine. Mandatory folic acid fortification is being considered as a possible means of reducing the incidence of babies born with neural tube defects and mandatory iodine fortification to reduce the prevalence of mild iodine deficiency apparent in Australia and New Zealand.
In response to this request, FSANZ raised two proposals; Proposal P295 - Consideration of Mandatory Fortification with Folic Acid and Proposal P230 - Consideration of Mandatory Fortification with Iodine. Both Initial Assessment Reports are available on the FSANZ website. The Draft Assessment Report for P295 is expected to be available for comment in the first quarter of 2006 and P230 in the second quarter of 2006.
In doing this work, FSANZ recognises the multi-faceted and multi-sectoral nature of the issues involved and the need to consult with a wide range of stakeholders since mandatory fortification is likely to increase nearly everyone’s dietary intake of the target micronutrient.
It is important to stress that no selection of the target food vehicle(s) has yet been made and that it is possible for more than one option to be investigated depending on the public health issues involved, the technical feasibility, and the estimated dietary intake of the target micronutrient under various fortification scenarios.
Voluntary Fortification
FSANZ is also currently progressing the following fortification-related Applications. These are:
- Application A470 – Formulated Beverages. This Application seeks to amend theFood Standards Code to permit the addition of vitamins and minerals to water based beverages. FSANZ has released for public consultation the Draft Assessment Report for Application A470 and will be progressing the Final Assessment Report which is expected to be completed in mid September.
- Application A500 - Fortification of Cereal-based Beveragesseeks to permit the addition of calcium, and possibly other vitamins and minerals, to cereal-based beverages such as rice or oat beverages. FSANZ is currently progressing the Draft Assessment with a particular focus on substitution and nutritional equivalence issues.
Primary Production and Processing Standards Update
Poultry Meat
Following the completion of the FSANZ risk assessment “Scientific Assessment of the Public Health and Safety of Poultry Meat in Australia”, work is progressing with the Standard Development Committee (SDC) on the development of options to manage risks identified along the poultry meat supply chain. The risk assessment determined risk factors and their relative importance in the production phase and steps in primary processing which influence microbial numbers on carcasses, enabling key steps for risk management to be identified.
At the 3 March 2005 SDC meeting, a Working Group was formed with representation from government, industry and FSANZ to work on management strategies to address risks on farm. Further discussion regarding on-farm management strategies has been undertaken and the proposed strategies was considered by the SDC at the August meeting.
FSANZ is aiming to take the Draft Assessment Report (DAR) to the November Board meeting for approval for public consultation which occur during the period December 2005 to February 2006.
Dairy
FSANZ convened a meeting of the Standard Development Committee for Dairy in May 2005 to discuss the submissions received in response to the Issues Paper released in December 2004. The meeting also discussed the progress of the risk assessment work that is being undertaken to inform the standard development process.
The risk assessment process will involve two main bodies of work. The first of these, a Diary Risk Profile, considers heat-treated (pasteurised) milk products. The second will evaluate non heat-treated (raw) milk products.
To assist FSANZ in this work, an expert panel (Dairy Scientific Advisory Panel) has been established to provide relevant technical advice and guidance. This Panel met in early July to discuss the Dairy Risk Profile and provided FSANZ with valuable and constructive feedback.
The Dairy Risk Profile is expected to be completed before the next meeting of the Standard Development Committee in October 2005. The risk assessment work for raw milk products is scheduled for finalisation by mid 2006.
Each of these studies will provide a scientific basis for the next step in the process, which is to develop and analyse the risk management options. FSANZ will be working closely with dairy stakeholders, including the SDC, in this work.
CODEX Guidelines on Vitamin and Mineral Food Supplements
Codex Alimentarius Commission (Codex), the international food standards setting body, adopted the Guidelines for Vitamin and Mineral Food Supplements in July 2005.
The adopted Guidelines included a minor amendment which strengthened the applicability to those countries that regulate these products as foods.
The Codex Guidelines refer to vitamin and mineral food supplements, as some countries regulate vitamin and mineral supplements available in capsule and other dosage forms as foods.
In Australia, vitamin and mineral supplements are regulated as complementary medicines under the Therapeutic Goods Act 1989. The Therapeutic Goods Administration (TGA) administers these requirements. More detail on the regulation of complementary medicines by TGA can be found at http://www.tga.gov.au/cm/cm.htm .
In New Zealand, vitamin and mineral supplements are regulated as dietary supplements under the Dietary Supplements Regulations 1985.The details on dietary supplement regulation in New Zealand can be found at the website of the New Zealand Food Safety Authority: http://www.nzfsa.govt.nz/labelling-composition/publications/regulation-of-food-in-nz/index.htm#P20_2658 .
Considerable concern has been raised in the Australian community about the impact of these Guidelines on current arrangements. A joint statement from the Hon Warren Truss and the Hon Christopher Pyne has been released, which mentions that the Codex Guidelines will be confined to those countries that regulate vitamin and mineral supplements as food, and therefore will not affect Australia. The joint statement can be found at www.codexaustralia.gov.au .
Use of Illegal Dyes in Foods
Para Red dye and Sudan 1 dye have been linked to the contamination of a number of food products in several European countries and in the United Kingdom (UK).
Para Red dye is a chemical used in printing and Sudan I is a red dye used for colouring solvents, oils and shoe polish.
In the UK, para red dye contaminated a large number of food products such as sauces, paté, ready-to-eat meals and potato crisps. Consequently these products were withdrawn.
The affected foods products contained paprika contaminated with the para red dye. This dye was sourced from Uzbekistan and supplied by a Spanish company to a distributor in the UK.
The food products withdrawn were local supermarket brands and did not get exported to Australia . The Spanish company does supply paprika to an Australian spice importer but confirmed that paprika sourced from Uzbekistan was not imported into Australia.
The UK Food Standards Agency detected Sudan I dye in chilli, chilli products and curry powder imported from India. This too resulted in large numbers of foods products being withdrawn from retail shelves.
None of the affected food products were believed to have been exported to Australia, with the exception of one brand of potato crisps only available through specialty UK food stores and not through supermarkets or other larger outlets.
FSANZ recognised that Sudan dyes in foods was an emerging issue and coordinated a national survey in March 2004. The survey was carried out by the States and Territories, who collected and tested chilli and paprika powders and found that there were no detections of Sudan dyes (Sudan I, II, III and IV) in the food products tested.
What’s coming up in standards work?
In addition to the ongoing standards work that has already been mentioned in this edition of Food Standards News, there are quite a few other applications and proposals coming up in the next 12 months. Here is a report on their progress and their expected dates they will be released for public comment:
- Proposal P272 - Labelling Requirements for Food for Catering Purposes and Retail Sale. A draft assessment will go to out for public comment in December 2005 with a final assessment going to the FSANZ Board in mid-2006.
- Proposal P276 - Review of Processing Aids (Enzymes) and Proposal P277 - Review of Processing Aids (other than Enzymes).T hese draft assessments will be considered by the FSANZ Board at their September 2005 meeting and go out for public comment in October 2005. A final assessment will go to the FSANZ Board in early 2006.
- Proposal P287 - Review of Cyclamate Permissions. A draft assessment will go out for public comment in early October 2005 with a final assessment going to the FSANZ Board in early 2006.
- Proposal P288 - Food Safety Programs for Food Service to Vulnerable Populations. A final assessment will be considered by the FSANZ Board in September 2005 and, if no review is requested from the Ministerial Council, Gazettal will follow in late 2005.
- Proposal 289 - Food Safety Programs for the Producers of Manufactured and Fermented Meats. A final assessment will be considered by the FSANZ Board in September 2005 and, if no review is requested from the Ministerial Council, Gazettal will follow in late 2005.
- Proposal P290 - Food Safety Programs for Catering Operations to the General Public. A draft assessment will go out for public comment in December 2005 and a final assessment will be considered by the FSANZ Board in mid-2006.
- Proposal 291 - Review of the Novel Food Standard. A draft assessment will be considered by the FSANZ Board at their September meeting and go out for public comment in October 2005. A final assessment will go to the FSANZ Board in mid-2006.
- Application A490 - Exemption of Allergen Warning for Isinglass. A draft assessment will be out for public comment in early 2006 with a final to go to the FSANZ Board in mid-2006.
- Application A529 - Definition of Lactose-Free Infant Formula. A draft assessment will go out for public comment in mid-2006 with a final assessment going to the FSANZ Board in late 2006.
- Application 540 - Stevioside as a Food Additive. A draft assessment will go out for public comment in mid-2006 and a final assessment will be considered by the FSANZ Board in early 2007.
- Application A551 - Amendment to Standard 4.5.1 Wine Production Requirements. A draft assessment will go out for public comment in mid-2006 and a final assessment will be considered by the FSANZ Board in early 2007.
Please note that these dates may vary. To get advance notice of standards matters you can subscribe to our food standards notification system through our website at http://www.foodstandards.gov.au/mediareleasespublications/informationservice.cfm. You can view more information about upcoming standards at http://www.foodstandards.gov.au/_srcfiles/Regulatory%20Plan%202005-06.doc
FSANZ Updates
FSANZ invites public comment on the following Assessments Reports for the following Applications and Proposals.
Closing date: 6pm (Canberra time) Wednesday, 14 September 2005.
- Application A560 – Phytosterols in Fruit Juice and Fruit Juice Drinks – Initial Assessment Report: to seek permission to add unesterified vegetable oil-derived phytosterols to fruit juices and fruit drinks (minimum 20% juice).
- Application A561 – Phospholipase A1 as a Processing Aid - Initial Assessment Report: to seek the approval for a new enzyme produced from a genetically modified strain of Aspergillus oryzae for use in cheese manufacture.
- Application A564 – Food derived from Insect-protected Corn Line MIR604 - Initial Assessment Report: to seek permission for insect-protected corn line MIR604 to be listed in Standard 1.5.2 - Food Produced using Gene Technology.
- Proposal P298– Benzoate and Sulphite Permissions in Food - Initial Assessment Report: to consider benzoate and sulphite permissions in all foods in response to findings of FSANZ’s 21st Australian Total Diet Study, which found some population sub-groups in Australia consume amounts of benzoates and sulphites in excess of the Acceptable Daily Intake levels.
- Application A500 – Fortification of Cereal-based Beverages - Draft Assessment Report: to amend Standard 1.3.2 to permit fortification of beverages derived from cereals with selected vitamins and minerals.
- Application A553 – Food derived from Glyphosate-tolerant Cotton Line MON88913 - Draft Assessment Report: to seek permission for glyphosate-tolerant cotton MON88913 to be listed in Standard 1.5.2 – Food Produced using Gene Technology.
Safe Food Australia – now available from ANSTAT in new format
Safe Food Australia is now available from ANSTAT in a bound copy format. At a reduced cost of $ 66.00 per copy, this new bound version is an alternative to the loose-leaf binder version, which sells for $175.00 per copy. The publication is still the 2nd Edition but is able to be purchased as a bound version.
To order your copy please contact ANSTAT phone 03 9278 1144 or email service@anstat.com.au
FSANZ welcomes new Board Members
With the new financial year came the announcement by the Hon Christopher Pyne, Parliamentary Secretary to the Minister for Health and Ageing of the appointment of four new members and three reappointments to the FSANZ Board.
The new members are Dr Michele Allan, Dr Katrine Baghurst, Mr Peter Boyden and Dr Peter Williams. Mrs Elaine Attwood, Dr John Craven, and Mr Peter Milne have been reappointed.
“This new board represents an excellent mix of experience with top people in their fields of expertise,” Mr Pyne said. “The appointments have been made with the agreement of the Australia and New Zealand Food Regulation Ministerial Council.”
The new Board Members bring with them expertise from fields such as public health, food science and technology, human nutrition and consumer issues.
FSANZ would also like wanted to thank the retiring members - Professor Christopher Hudson, Associate Professor Heather Yeatman, Professor Ken Buckle and Professor Kerin O’Dea - for their work over the years and acknowledge the major contributions to food issues in Australia and New Zealand that each retiring member has made.
Photo caption: Welcome to our new FSANZ Board Members (l to r) Dr Katrine Baghurst, Dr Peter Williams, Dr Michele Allan and Mr Peter Boyden.
A full list of current FSANZ Board Members and their details is below.
The Hon Mr Rob Knowles (Chairman)
Mr Knowles has a very high level of expertise in the field of public administration, having been a senior Minister in the Victorian Government for seven years, and has extensive knowledge of food regulation through his experience as Minister for Health.
Dr Michele Allan (Member nominated by public/health science organisation)
Dr Allan has strong leadership experience across many facets of the food industry. Her areas of expertise included food science, food allergy, medical science, food safety, and biotechnology.
Mrs Elaine Attwood (Member nominated by consumer organisation)
Mrs Attwood has a strong background in the field of consumer advocacy where she has served voluntarily for over 25 years. Her particular consumer interests have centred on food, health and safety issues.
Dr Katrine Baghurst (Member nominated by the National Health and Medical Research Council)
Over the past 30years, Dr Baghurst has been involved in research and in translation of research to practice in the nutrition field in both Australia and New Zealand. Her extensive experience make her a specialist in relation to determining food choice, consumer needs, current dietary patterns in the community and nutritional and food education.
Mr Peter Boyden (Member nominated by food industry organisation)
Mr Boyden has many years experience in Australia and overseas. His areas of expertise included food production, development, marketing and the management of multi national food business.
Dr John Craven (Member nominated by public/health science organisation)
Dr Craven’s expertise covers the agriculture and primary production fields. He is experienced in the production and science of industry through his veterinary and microbiology qualifications. He also has experience in the dairy industry.
Dr Laurence Eyres (Member nominated by New Zealand Government)
Dr Eyres has expertise in food science and his present research and professional speciality is quality assurance and research and development of food products, particularly oils and fats. He has worked in industry for over 30 years and brings a food technology, industry perspective to the Board.
Mr Peter Milne (Member nominated by food industry organisation)
Mr Milne has a lifetime involvement in the livestock industry and extensive experience in primary production. He has also been involved with committees and councils related to agriculture and food production.
Ms Hikihiki Pihema (Member nominated by New Zealand Government)
Ms Pihema has a background in human nutrition, having been a dietician for more than 25 years. Her experience includes community, public and Maori health.
Mr Owen Symmans (Member nominated by New Zealand Government)
Mr Symmans is currently Chief Executive Officer of the New Zealand Seafood Industry Council Ltd. He has a varied background, having worked for Federated Farmers of New Zealand, Government and the dairy and meat industry.
Dr Peter Williams (Member nominated by public/health science organisation)
Dr Williams brings to the Board a strong background in public health, food science, food allergy, human nutrition and food safety.
Mr Graham Peachey (Chief Executive Officer of FSANZ)is an ex-officio member of the Board. He has a strong record of achievement as a senior executive in several regulatory bodies in both the health and agriculture portfolios.
Photo caption: (l to r) Retiring FSANZ Board Members – Professor Ken Buckle, Professor Chris Hudson and Associate Professor Heather Yeatman pictured with FSANZ Chair Hon Rob Knowles
Health Claims update
Substantiation of Health Claims
All high level and general level claims on foods sold or supplied in New Zealand and Australia will be required to be substantiated by scientific evidence, to ensure claims are soundly based and do not mislead consumers. A substantiation framework, outlining the set of principles that will apply to the substantiation of claims has been developed. Seven revised of diet disease relationships that may be subject to high level claims are undergoing review by external experts. If substantiated, these claims will be allowed on products, subject to certain conditions.
Key aspects of the requirements for substantiation of high level claims are:
- Human studies are required to substantiate claims and acceptable study types include well-designed experimental and observational studies. Caution needs to be exercised when the available evidence is drawn solely from observational studies, even those with established biological plausibility, in the absence of experimental human data.
- Evaluation of claims will be based on an assessment of the totality of the available evidence with consistent and convincing findings likely to be required across study types.
- Approval of a claim will also take into account the relevance and applicability of the evidence to Australians and New Zealanders.
- Qualifying criteria may be established in relation to the use of the claim to which all foods bearing that claim must comply.
General level claims will be substantiated by manufacturers or suppliers. FSANZ will develop material to assist manufacturers to determine whether their evidence is sufficient to substantiate a general level claim. Key aspects of the requirements for the substantiation of general level claims are:
- Substantiation must be based on authoritative, current and generally accepted information sources or on a structured review of the totality of evidence as for high level claims.
- There must be evidence to demonstrate that the food contains the ingredient, nutrient or other component that is the subject of the claim, in the quantities required to achieve the outcome or attain the level stated in the claim.
The substantiation framework has been developed drawing on similar frameworks developed in Canada and the United States. It has been reviewed and refined based on advice from the Scientific Advisory Group established for this purpose.
Progress on Health Claims
The first round of public consultation was conducted after the publication of the initial assessment report in September 2004. The second round of consultation will occur after the publication of the draft assessment report, expected to be in late 2005.
To inform those people who are interested in a briefing on the recommendations outlined in the draft Assessment Report on Proposal P293, a series of one-day briefing workshops are provisionally planned for late 2005. Stakeholders, including consumers, are welcome to register their interest in attending. The workshops will take place in several major cities in Australia and New Zealand.
Places at the workshops will be limited so please register in Canberra, Australia by calling +61 2 6271 2241 or email info@foodstandards.gov.au or in Wellington, New Zealand by calling on +64 4 473 9942 or email Maureen.wempe@foodstandards.govt.nz .
New Guide for Seafood
Do you want a little more information about requirements for seafood businesses in the new seafood standard?
Safe Seafood Australia has been developed to assist with the interpretation of Standard 4.2.1 - Primary Production and Processing Standard for Seafood.
This guide is intended primarily for use by government agencies responsible for the enforcing the requirements of the Food Standards Code in relation to Seafood. It contains examples and explanations to assist with the interpretation of the standard.
This version is a ‘first edition’, which is currently being judged on its usefulness, readability, content and format by enforcement officers in each of the states and territories .
Businesses seeking advice on how to comply with the requirements of this or any other standard within the Code should contact their State or Territory enforcement agency.
Feedback from this review and from readers of the website version will contribute to a ‘second edition’ planned towards the end of 2005. This ‘second edition’ will be available on the website and also in hardcover from publishers, the Anstat Group.
Readers are invited to provide comments to FSANZ via email at info@foodstandards.gov.au by COB Friday 30 September 2005.
Seafood Industry Rep Honoured
Congratulations to Harry Peters who recently was honoured with a Member of the Order of Australia (AM) in the recent Queen’s Birthday Honours list. He received his award for service to the seafood industry, particularly through addressing the interests of seafood importers and the domestic fishing industry, and as an industry representative to government food regulatory authorities, and to the community.
Photo caption: Harry Peters, AM
FSANZ attends NZIFST
Photo caption: (l to r) l to r) Dr Leigh Henderson, Dr Marion Healy and Dean Stockwell at the FSANZ booth at the recent NZIFST Conference in Christchurch.
FSANZ releases findings of study on preservatives in food
Food Standards Australia New Zealand (FSANZ) has released the results of the 21st Australian Total Diet Study (ATDS) of preservatives in food.
The ATDS annually monitors Australia’s food supply for pesticide residues, contaminants, nutrients, additives and other substances. It has regularly given the Australian food supply a clean bill of health.
For the 21st ATDS, FSANZ focused on a three classes of preservatives in food – sulphites, benzoates and sorbates.
Preservatives control the growth of yeast, bacteria and mould in food and provide important benefits to consumers, including the wider availability of safe foods with increased shelf lives.
The study confirmed that most Australians have a dietary intake of sulphites, benzoates and sorbates that is well below the internationally accepted reference health standard for these preservatives, and they present no public health and safety risk.
The relevant health standard is the Acceptable Daily Intake or ADI. The ADI represents the amount of the substance that can be consumed daily over an entire lifetime without any health effects.
However, the results showed that a small number of Australians, including children, may exceed the ADI. Specifically, this is limited to those who consume on a daily basis large amounts of foods containing sulphites and benzoates, such as cordials, sausages and dried fruit.
FSANZ Chief Scientist, Dr Marion Healy said that FSANZ is always concerned when an ADI is exceeded, even though the ADI levels have high margins of safety factored into them.
“However, we do not believe that a high dietary intake of sulphites and benzoates will adversely affect people”, Dr Healy said.
“We are very much aware that sulphites are already a worry to some people – mainly those who may suffer from asthma. This is currently addressed by the labelling of foods containing sulphites”.
Dr Healy said that FSANZ has decided to conduct a review of the use of sulphites and benzoates in the food supply.
FSANZ will be working with food manufacturers to refine our data and, if necessary, establish the best way to reduce the consumption of these preservatives among those exceeding the ADI.
Input to the review will be sought from concerned individuals, consumer groups, public health professionals and industry.
FSANZ has prepared a fact sheet to explain which foods were included in the 21st ATDS, how the dietary exposures to sulphites and benzoates were estimated, the age groups sampled and a summary of the study findings. This fact sheet can be found on the FSANZ website.
The full Report of the 21st Australian Total Diet Study is available on the FSANZ website.
In addition, details of the review of sulphites and benzoates (Proposal P298) can be found on the FSANZ website with information on how to make a submission to FSANZ. The closing date for submissions is 6pm 14 September 2005.