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Issue 37
Issues considered by the committee at the meeting held in Sydney on 29 April included;
Figures from Food Safety Program compliance report 1 July – 31 December 2014 included 158 acceptable rated audits and nine failed audits, indicating the sector has maintained a high compliance rate of 94%. The data showed that during the reporting period, the main audit items for which Corrective Action Requests had been issued were for process control (28%), analytical testing (22%) and construction and maintenance (19%). During future audits, focus will be on these areas and the Food Authority will work with licensees to help them understand the requirements in an effort to increase compliance in these areas.
Enforcement activities in the seafood sector during the reporting period included the issue of 15 improvement notices, four penalty notices, which were all related to labelling offences, and five warning letters. There were no product seizures or foodborne illness investigations in the seafood sector during the reporting period.
Members noted a paper which had been provided in response to a request from the Professional Fisherman’s Association Inc. (PFA) seeking clarification on issues relating to the pipi testing program. It was acknowledged that a great deal of work had been done over the years to have a greater understanding of all elements of the program. The PFA advised they will be conducting a pipi workshop within the next few months.
Members noted a paper outlining the work that the Food Authority is currently participating in relating to ciguatera, including the work with the University of Technology Sydney and some estuary projects. Members were advised that the Food Authority was assisting with sample collection as well as contributing expertise.
A report was tabled for information on a compliance project/survey conducted last year between September and November which focussed on inspecting 152 seafood businesses that displayed unpackaged seafood for retail sale to check for compliance with country of origin requirements and correct naming of seafood. Refer to the article in this section for further information.
Members noted a report tabled for information on the Health Star Rating labelling system and its application to the seafood industry. This system gives manufactured and packaged food products a star rating for their overall nutritional value and is voluntary for manufacturers at this stage.