Food Standards New 42
December 2002 - January 2003
In this issue…
From the Managing Director’s Desk
FSANZ holds its second Fellows Symposium
Introducing the FSANZ Fellows
The new Food Standards Code finally harmonises Australian and NZ food regulations
New Zealand Foodsafe Week - cool down, chill out this summer
Australian Food Safety Week 2002 - beating the food bugs
Food features in free trade negotiations with the United States
Food Safety Tips for Christmas
Fighting the fat
Joint Communique : Food Ministers approve a number of food standards including transitional standards for New Zealand
Help for people who suffer food intolerances and allergies
FSANZ Specialist Register - call for expressions of interest
Chief Scientist Dr Marion Healy looks at the safety of raw milk cheeses
Ordering the Food Standards Code
FROM THE MANAGING DIRECTOR’S DESK
The new Australia New Zealand Food Standards Code is about to become the sole food Code in Australia and New Zealand – on 20 December.
It has been very pleasing that so many food producers and importers have used the two-year transition period prudently to review their food labels and composition to bring them into line with the new requirements. There are, however, still some businesses that have left their run so late that some of their products will not be able to be sold lawfully in Australia and New Zealand from 20 December.
It appears that in almost all cases these problems relate to non-compliance with the labelling requirements. In some cases the problem can still be overcome through production of sticky labels, which will need to be applied to each individual product.
Many organisations have played an important part in spreading and reinforcing the message that all food businesses needed to take action to meet the requirements of the new Code. I pay particular tribute for this to food industry associations, food retail and wholesale companies, local government through their environmental health officers, public health professional associations, the food press and a wide range of government agencies across Australia and New Zealand.
With all major change to laws and regulations, there will be issues at the margin. That is, situations that are affected by change, although not central to the decision that prompted the change. Two such issues have been raised with us recently.
One of these relates to the nutrition labelling of sausages. Sausages which are sold in the butcher shop in which they are produced are exempt from nutrition labelling – in such cases it is expected that the staff will be able to answer questions from consumers about what is in the sausages, particularly in relation to fat.
Concerns have been raised with us that those same sausages, when supplied to the local supermarket, will need to carry a nutrition information panel and that this would then impose an obligation on the butcher to undertake laboratory tests on each batch of sausages produced.
In fact, that is not necessary. We had anticipated such a need for a wide range of small businesses and took some steps to greatly reduce the problem. As a result all businesses have the option of using national average figures on food composition, instead of commissioning tests on each product. This can be based on:
- a free nutrition panel calculator to determine the content of their NIPs; this is available on our web site; or
- the published food composition tables, also available on our web site.
There had also been a concern that the use of average figures would lead to very serious discrepancies between the label and what was actually in the food. I acknowledge that that could be the case – but it shouldn’t be.
The food composition data is highly disaggregated – there are over one hundred entries for beef and beef products alone and these distinguish between raw and cooked, lean and full fat, and between different percentages of fat trimmed beef. Different values are also shown for different cuts such as topside, round and chuck steak. With a little care and judgement, a good approximation should be achieved every time.
Another such marginal issue is the allergen-labelling obligation forisinglass. Isinglass is a processing aid used for clarifying many beers, wines and other liquid foods. While, like most processing aids, it is substantially removed from the food during processing, small levels of residue remain. Isinglass is produced from fish. All products containing fish must carry that information on the label, to alert those consumers who have an allergy to fish.
Manufacturers who have used isinglass over a long period of time have sought an exemption from labelling on the basis that they have seen no evidence that this processing aid has caused allergic reactions in consumers. Unfortunately they, and we, lack scientific evidence that it does not have that effect.
We are aware that some research is under way, but until we have conclusive evidence that it is not allergenic we cannot responsibly consider exempting it. With the increasing prevalence of allergies in our population and the potentially serious effects of anaphylactic reactions, we simply cannot grant exemptions without knowing that we are not exposing a part of our population to a potentially life threatening risk.
Christmas and New Year
As I mentioned in last month’s edition ofFood Standards News, I have decided to stand down as CEO and Managing Director of FSANZ. This will therefore be my last opportunity to leave a Christmas greeting with you.
I wish you and your families a safe festive season, free from food poisoning and the scourge of obesity, and a nutritious New Year, with healthy diets to provide us all with the energy and wellness to pursue our goals.
Ian Lindenmayer
Managing Director
FSANZ holds its second Fellows Symposium
FSANZ must have access to advice of the highest calibre on a wide range of scientific issues in order to operate effectively as a food regulator. To this end we have made a strong commitment to fostering linkages with experts in a wide range of scientific, regulatory and legislative areas.
One mechanism that has been put in place to facilitate greater access to expertise is the FSANZ Fellows Program. Ten experts were appointed originally as ANZFA Fellows in September 2000 for a term of three years. The FSANZ Fellows Program, now in its second year, provides access to the expertise of these distinguished scientists and specialists.
Professor Ken Buckle resigned his Fellowship following his appointment to the FSANZ Board. Four more FSANZ Fellows were appointed by the Board in 2002: Professor Jeff Borland. Dr Martin Cole, Professor John McNeil and Professor Roger Morris.
Over the past two years, the Fellows have contributed significantly to our activities. In particular, they played an important role on project reference groups including one working on Listeria monocytogenesand have participated in forums on specialised topics including work relating to allergies (including the effects of MSG), use of energy drinks and efficacy of methodologies to detect aflatoxins.
Two of the Fellows also provided input into the development of the equivalence determination framework and one provided expert advice on the evidence underpinning assessment of harmonised fortification requirements.
Fellows also provided us with valuable guidance on administrative law issues, participated in the steering/advisory groups for evaluation work and have accepted invitations to participate in FSANZ’s seminar program and review our work.
The 2nd FSANZ Fellows Symposium was held at Old Parliament House, Canberra, on 6 December. In his forward to the symposium program, FSANZ Board Chairman the Hon Rob Knowles said:
‘As an independent statutory authority, FSANZ needs the trust of the community and the respect of industry to perform effectively. Our research shows that public confidence in the safety of the food supply is currently high. But we can never take this trust for granted nor can we assume that past achievements are an indicator of future performance.
‘We have witnessed, over the past year, the failure in regulatory systems both overseas and at home, some in the area of food regulation. We have seen what can happen to public confidence if a regulator fails to act appropriately or in a timely fashion. We have learned the value of a ‘no surprises’ approach to our work.
‘This 2nd FSANZ Fellows Symposium has been designed to look at the food supply as a whole, from production to consumption, and to identify emerging challenges that we need to explore together as regulators and stakeholders.
‘It should go without saying that food regulation is a collaborative process, not simply the responsibility of the regulator.
‘We also rely on consumer groups, scientific bodies, public health professionals and other government agencies, as well as the food industry, to provide feedback on proposed changes to the Food Standards Code and enforcement of the Code. Without these contributions, FSANZ would soon become isolated from the real world and unable to function effectively,’ Mr Knowles concluded.
Introducing the FSANZ Fellows…
Professor Jeff Borland
Professor Borland is Professor of Economics at the University of Melbourne. His main research interests are analysis of the operation of labour markets in Australia and applications of microeconomic theory. In 1997 he was awarded the Australian Academy of Social Sciences Medal for Excellence in Scholarship in the Social Sciences.
Dr Martin Cole
Dr Cole is Food Science Australia’s Group Manager for Food Safety and Quality. He has published and presented over 50 papers on many aspects of food microbiology including predictive modelling, risk assessment and food preservation technology. Dr Cole is a member of the Australian delegation to the Codex Committee on Food Hygiene.
Dr David Hill
Dr Hill has been the Director of the Department of Allergy, Royal Children’s Hospital, Melbourne, since 1983. He has developed clinically based research projects on allergic diseases of childhood, publishing more than 100 scientific papers in this field. In 1998 he became a Member of the Pacific Basin Region of the American Academy of Asthma, Allergy and Immunology.
Dr John Huckerby
Dr Huckerby is the director of Power Projects Limited, a consultancy that provides strategic decision-making, business development and operational project management services to the energy industry. His clients have included overseas energy companies interested in investing in New Zealand and a range of government and public sector agencies.
Professor Jim Mann
Professor Mann is Professor of Human Nutrition and Medicine at the University of Otago. He has been involved in research related to nutritional aspects of cardiovascular disease and diabetes for 30 years and has an interest in many aspects of public health nutrition. He chairs the Food and Nutrition Advisory Committee to the New Zealand Ministry of Health.
Dr Geoff Marks
Dr Marks is Head of the Nutrition Program of the University of Queensland. His work has focussed on aspects of 'evidenced based planning' in nutrition program/ policy development and evaluation, and food and nutrition monitoring and surveillance. Dr Marks' recent work has focussed on the Australian Food and Nutrition Monitoring project, funded by the Department of Health and Ageing.
Professor Tom McMeekin
Professor McMeekin is currently Professor of Microbiology at the School of Agricultural Science, University of Tasmania. He is also Director of the Centre for Food Safety and Quality. He directs a research group of 30 microbiologists split equally between Food and Antarctic Microbiology. In 2002,he was the recipient of the International Association of Food Protection's inaugural International Leadership Award.
Professor John McNeil
Professor McNeil is the Head of the Department of Epidemiology and Preventive Medicine at Monash University. His principal interests include cardiovascular epidemiology, drug safety and toxicity. He retains a clinical involvement as a vascular physician on the Vascular Medicine Unit at the Monash Medical Centre.
Emeritus Professor Nancy Millis
Emeritus Professor Millis AC MBE has had an active career since her first academic appointment as a lecturer to the University of Melbourne in 1953. She is currently Chancellor of La Trobe University, consultant to Parks Victoria, chair of the Research Advisory Committee, Murray-Darling Freshwater Research Centre, CRC for Water Quality and chair of the Gene Technology Technical Advisory Committee.
Professor Roger Morris
Professor Morris is Gilruth Professor of Animal Health at Massey University and Director of the Massey University EpiCentre, which comprises about 25 staff and over 40 postgraduate students. He trained as a veterinarian and an agricultural economist. Professor Morris has undertaken over 300 consultancies worldwide for international organisations, governments and other bodies.
Professor Paul Moughan
Professor Moughan heads the Institute of Food, Nutrition and Human Health at Massey University, New Zealand – a research-led Institute, with 160 staff dedicated to improving health through better foods, nutrition and lifestyle. His research has encompassed the fields of human and animal nutrition, food chemistry, mammalian growth biology and digestive physiology.
Dr Chris Reynolds
Dr Reynolds teaches constitutional law and environmental law at Flinders University Law School and public health law at the University of Adelaide's Department of Public Health. He is also Director (Research) at the Centre for Public Health Law based at LaTrobe University. Dr Reynolds is interested in the development of food laws across Australia.
Professor Tony Worsley
Professor Worsley is Professor of Population Health at Deakin University. He is a health psychologist who has published extensively on the social behavioural influences on human food choice. He is particularly interested in consumers’ use of food label information, consumer food and health concerns, children's and adolescents' food education and the influence of nutrients on behaviour.
The new Food Standards Code finally harmonises Australian and NZ food regulations.
On 20 December, the Australia New Zealand Food Standards Code will become the sole Food Standards Code for both countries.
The Australia New Zealand Food Standards Code(the new Code) came into effect in December 2000, with a two-year transition period ending on 20 December 2002. During this transition period, the pre-existing Australian Food Standards Code (the old Code) and the New Zealand Food Regulations(the NZ regulations) have remained in effect. In Australia, manufacturers and importers could legally sell food if it complied with either the new Code or the old Code. In New Zealand, food had to comply with the new Code, the old Code or the NZ regulations.
This situation will change on 20 December, when the old Code and the NZ regulations are expected to be repealed. After this date, food sold in Australia and New Zealand should comply with standards in the new Code.
Provisions have been introduced into the new Code to allow foods manufactured and packaged before 20 December 2002 ('stock-in-trade') to continue to be sold legally after this date, as long as they comply with the requirements set out in the old regulations with some conditions (see below). This allowance is regardless of whether these foods are in warehouses/storage, in transport (including being imported into Australia or New Zealand) or on supermarket shelves or for sale in other food outlets. There are three specific stock-in-trade conditions:
1. A 12-month stock-in-trade provision for food products manufactured and packaged prior to the 20 December 2002 date in compliance with all applicable food standards at that time. Such foods may continue to be sold lawfully until 20 December 2003. Due to the rapid turnover of a high proportion of foods and short shelf life of many others, most foods offered for sale should be compliant with the new Code within two or three months after the 20 December 2002 .
2. A 24-month stock-in-trade provision for long shelf-life products. Foods that have a shelf life of more than twelve months and which are manufactured and packaged prior to the 20 December 2002 date in compliance with all applicable food standards at that time (e.g. canned fruit, vegetables, meats, fish and packaged herbs, spices and sauces) may continue to be sold lawfully until 20 December 2004 .
3. A 12 month extension of the transition period for most labelling requirements on food labelled on the retail premises from which it is sold ‘In-store' packaging and labelling is usually confined to relatively few foods, but they tend to be staple items (such as meats and breads). A 12-month extension to the transition period for the labelling requirements has been provided to allow retailers sufficient time to install the necessary machinery to appropriately label these foods. This exemption does not apply to labelling requirements under Standard 1.2.3 - Mandatory Warning and Advisory Statements and Declarations, 'use-by' date or best before date requirements under Standard 1.2.5, and all requirements under Standard 1.2.6 Directions for Use and Storage
Further information
Electronic versions of theAustralia New Zealand Food Standards Code, user guides and fact sheets can be obtained from the FSANZ website at www.foodstandards.gov.au or www.foodstandards.govt.nz.
Hard copies of the Code and the complete set of user guides may also be purchased from Anstat on 03 9278 1144. Hard copies of fact sheets are available from FSANZ's Information Officer in Australia on 02 6271 2241 or in New Zealand on 04 473 9942.
Businesses may currently obtain specific advice on standards in the new Code through the Industry Advice Helpline on 1 300 652 166 (Australia) and 0 800 441 571 (New Zealand) or by e-mail at advice@foodstandards.gov.au
As the implementation period for the new Code ends and responsibility for enforcing it is taken up by the States and Territories, the Industry Advice Helpline service will begin winding down in the first half of 2003. We are also examining options for the continuing operation of the Nutrition Panel Calculator, which may involve it being taken over commercially.
New Zealand Foodsafe Week – cool down, chill out this summer
Foodsafe Week was held in New Zealand on 2-8 December. The summer campaign was launched by the Minister for Food Safety Annette King at a picnic and barbecue in the grounds of Parliament in Wellington. The New Zealand Foodsafe Partnership was formed in 1998 out of growing concern at the increasing number of cases of food-borne illness in New Zealand. The Partnership comprises representatives from the food industry, consumer groups, public health groups, the New Zealand Food Safety Authority and the Ministry of Health. The main messages are - clean, cook, cover, chill.
For more information their website is www.foodsafe.org.nz
Australian Food Safety Week 2002 – beating the food bugs
The Food Safety Information Council launched Food Safety Week in Australia on 11 November with survey results which showed that school-aged children are failing even in the most basic of hand washing methods.
Chair of the Food Safety Information Council, Mr Barry Shay, said that, with 7 million cases of food poisoning in Australia every year, parents should make sure their children knew the basics about food safety and hand washing.
‘The Food Safety Information Council recently commissioned a national telephone poll by Newspoll which found that 36% of people thought it was safe to handle food after just rinsing their hands under water without using soap or drying thoroughly’, Mr Shay said. ‘Another observational survey of people using public facilities at a suburban shopping centre food court was carried out by the Food Safety Information Council. Of the 200 people observed, 8% of females and 29% of males did not wash their hands at all.
‘We all know that hands should be washed after going to the toilet and before handling food but only 20% of females and 7% of males observed used the correct procedure of washing their hands for at least 10 seconds, rubbing soap all over their hands, rinsing and drying for 10 seconds with a clean towel or 20 seconds with a hand drier. The most common problem was washing hands for less than the required ten seconds, failing to use soap and not drying hands for sufficient time. Drying hands thoroughly is important as bacteria love to travel on damp hands.
‘You would think that parents and grandparents would take responsibility for ensuring that children wash their hands correctly. In fact, the opposite sometimes seemed to be the case as some younger children were observed trying to do the right thing but were hurried by their parents,’ Mr Shay said.
Contaminating food caused by poor hand washing is one of the factors that, mixed with other food handling errors can cause food poisoning. Other factors that can lead to food poisoning are:
- Handling food for others when you have diarrhoea.
- Leaving high risk foods such as meat, poultry, fish, seafood, cream, cooked rice and pasta out in the temperature danger zone (between 5 ºC and 60 ºC )
- Letting high risk foods especially meat, chicken and seafood come in contact with raw foods such as salad or fruit, for example by using the same chopping board and then not washing the board, hands and the knife.
- Running your fridge at or above 5 ºC.
- Not putting leftovers in the fridge or freezer as soon as possible after eating.
- Not cooking food properly, for example not cooking sausages, hamburgers, rolled or stuffed roasts and chicken all the way through until the juices run clear.
‘When you add Australia’s hot summers and catering for larger number of people when we are entertaining to these errors, the risk of food poisoning increases considerably. Food poisoning is not a minor illness as it can be fatal for children under 12, for older Australians and for the immuno-compromised. It can also have long terms effects such as reactive arthritis even in fit, young people.
‘There are new national food regulations to ensure that food businesses do the right thing but we mustn’t forget that consumers have a role to play in protecting themselves and their families. 20% of food poisoning cases are estimated to be caused through poor food handling by consumers. The Food Safety Information Council promotes six simple messages for food safety. These are simple but effective ways of avoiding food poisoning,’ Mr Shay concluded.
The Food Safety Information Council messages are:
- Keep hot food steaming hot
- Keep cold food refrigerated under 5 ºC
- Separate raw and cooked foods
- Cook food properly
- Keep kitchen and utensils clean.
- Wash hands with soap and dry thoroughly
You can get more advice on food safety from the Food Safety Information Council website www.foodsafety.asn.au . Food Standards Australia New Zealand is a founding member of the Food Safety Information Council.
Food features in free trade negotiations with the United States
The announcement on 14 November that Australia and the United States would commence negotiations to conclude a Free Trade Agreement (FTA) was a breakthrough for Australian trade policy and offers a unique opportunity to expand access for Australian exporters to the world’s largest economy.
Following a 90-day notification period required by US Congress, the first round of discussions are expected to be held in March 2003, with both Governments eager to move the negotiations forward as quickly as possible.
Central to Australia’s interests in the FTA negotiations will be increasing market access for agricultural exports, including processed foods and beverages. It is encouraging to note that – despite sensitivities in some agricultural sectors – the US Administration has signalled it wants a comprehensive agreement from which no major sector is excluded.
Australia already exports large amounts of agricultural products to the US market, more than $3 billion in 2001. Despite the successes, many Australian agricultural exports continue to face a wide range of tariffs and other barriers in the US, including:
- Meat products - tariff rate quotas for beef.
- Dairy products - tariff rate quotas on cheese, butter, skim milk powder and butteroil, and tariffs on ice cream
- Sugar – quota and tariff barriers on raw and refined sugar
- Grain and oilseed products - tariffs on wheat gluten, rice, vegetable oils and margarine
- Horticulture - tariffs on a range of fruit, vegetables and nuts
- Other foods and beverages - tariffs on wine, chocolate products, processed fruits
- Other trade barriers including high levels of domestic support and subsidies.
A background paper on the Australia-United States FTA proposal can be found at http://www.dfat.gov.au/trade/negotiations/us.html . This includes links to studies outlining barriers facing Australian exports and a link to the USTR notification letter to the US Congress with proposed US objectives for the FTA negotiations.
The Australian Government is undertaking extensive consultations in developing its objectives and approach to the negotiations and welcomes further advice from the public about trade barriers or issues that could be addressed in the FTA negotiations.
Views on relative priorities on particular issues or sectors, including non-tariff barriers, are also important. Formal submissions have been requested from industry and the public, details of which can be obtained at the DFAT website above. Submissions must be lodged by 15 January 2003.
Food Safety Tips for Christmas
- Avoid temperature danger zone between 5C and 60C where food poisoning bacteria grow.
- Keep hot foods steaming hot over 60C.
- Keep cold foods refrigerated under 5 degrees C.
- Food should always be defrosted in the fridge or microwave, never on the bench top.
- If you are going to defrost a large turkey remember it will take several days to defrost in the fridge. Always make sure that it is thoroughly defrosted, even in the centre.
- If you cannot defrost the turkey in your fridge you could ask your butcher to defrost it in his coolroom. Defrosting a turkey on the benchtop is ok but you must make sure it is thoroughly cooked all the way through to make sure any bacteria are destroyed – so use a meat thermometer to check.
- Before preparing your food for Christmas make sure that there is enough room in the fridge to keep cold food under 5C.
- If there is not enough room in the fridge remember that soft drinks and alcohol can be kept cool with ice in another container.
- Prepare foods as close as possible to eating time.
- Wash hands thoroughly with soap and warm water and dry thoroughly.
- Use separate cutting boards and utensils for raw meats.
- Cook foods properly.
- If you cook large amounts divide into smaller portions, cover and place in fridge or freezer.
- Refrigerate leftovers immediately after the meal (as soon as it stops steaming).
- Never leave leftovers to cool on the kitchen bench and use the refrigerated leftovers within 2 to 3 days.
- When reheating food ensure that it is steaming hot all the way through (over 60 degrees C).
Your Christmas ham will keep several weeks with proper handling by removing it from its plastic wrap, covering with clean cloth so it doesn’t dry out, and following any instructions on the wrapping.
Fighting the fat
There is considerable community and professional debate about obesity at present. FSANZ strongly supports the growing impetus to reduce diet related-disease. The mandating of nutrition panels on nearly all packaged foods from 20 December 2002 is expected to save between 320 and 460 lives in Australia and New Zealand every year.
But much more can be done to improve our health through improving our diet.
FSANZ was pleased to be asked to contribute to the New South Wales Childhood Obesity Summit held in Sydney on 12 September 2002 and the Obesity Forum in Victoria on 23 October 2002.
Australia and New Zealand Food Regulation Ministerial Council: Joint Communiqué ( 4 December 2002)
FOOD MINISTERS APPROVE A NUMBER OF FOOD STANDARDS INCLUDING TRANSITIONAL STANDARDS ISSUES FOR NEW ZEALAND
It was announced today that