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Superpop Pty Ltd - Movietime Popcorn + Fizz Pop Sours - 110g

Superpop Pty Ltd - Movietime Popcorn + Fizz Pop Sours - 110g Superpop Pty Ltd are conducting a recall of the above product. This recall only applies to those products that do not declare the allergen listed below. The product has been available for sale in Spar in QLD, Drakes and Priority Health in SA, and Maningham Foods in WA. Date Marking: Best Before: 10 APR 2025, 10 JUN 2025, 18 JUN 2025, 09 JUL 2025, 26 AUG 2025, 25 SEP 2025 Problem:  The presence of an undeclared allergen (Gluten). Food safety hazard:  Any consumers who have a Gluten allergy or intolerance may have a reaction if the product is consumed. What to do:  Consumers who have a Gluten allergy or intolerance should…

Published 7 March 2025

10:10 SDL Choc Cookie Dough 38g

10:10 SDL Choc Cookie Dough 38g 1010 SDL are conducting a recall of the above product. The product has been available for sale online nationally. Date Marking:  Best Before 30/09/2025 Problem:  The presence of an undeclared allergen(s) (peanuts). Food safety hazard: Any consumers who have a peanut allergy or intolerance may have a reaction if the product is consumed. What to do: Consumers who have a peanut allergy or intolerance should not consume this product. Consumers should return the product(s) to the place of purchase for a full refund. Any consumers concerned about their health should seek medical advice. For further information please contact: 1010 SDL0452140668contact@…

Published 26 February 2025

Reducing acrylamide exposure in food

Reducing acrylamide exposure in food FSANZ is working with international food regulators and the food industry to look at ways to reduce consumer exposure to acrylamide. If you're a food manufacturer or producer it's important that you take steps to reduce the level of acrylamide in your food to as low as reasonably achievable. To help you do this, Food and Drink Europe has developed a toolkit with strategies to help reduce levels of acrylamide formation during the manufacturing process and in agriculture practices. Not all methods will apply to your industry, but the toolbox is a good way to help you evaluate your current production methods and recipes and which strategies can be best applied to your business. You can access the Acrylamide toolbox from the Food and Drink Europe…

Published 30 November 2017

Reports on the use of nanotechnology in food additives and packaging

Reports on the use of nanotechnology in food additives and packaging (June 2016) In 2015 an expert toxicologist prepared two reports for FSANZ on the potential use of nanotechnologies in existing food additives and food packaging. The reports were then peer reviewed by an expert pharmacologist and toxicologist to evaluate whether the conclusions for each of the reports were supported by the weight of evidence in scientific literature.  The peer review agreed with the overall conclusions of the reports. Scope of the work  The consultant was asked to review publically available scientific literature on whether there is reasonable evidence of health risks associated with oral ingestion of titanium dioxide, silicon dioxide and silver…

Published 14 June 2016

Food handler training

Food handler training Food service, caterer and related retail businesses in Australia need to meet new food handler training requirements from December 2023. What are the requirements?  Standard 3.2.2A - 10 requires that each food handler who handles unpackaged, potentially hazardous food that is ready to eat, has, before engaging in that activity: 

• completed a food safety training course; or 
• adequate skills and knowledge in food safety and hygiene to do that activity correctly and keep food safe. 

Published 20 February 2023

Food safety supervisor

Food safety supervisor Food service, caterer and related retail businesses in Australia need to meet new food safety supervisor requirements from December 2023.  What are the requirements? Under Standard 3.2.2A - 11, category one and two businesses must: 

• appoint a certified food safety supervisor (FSS) before engaging in a 'prescribed activity' 
  • the certificate must be from either a registered training organisation or an organisation recognised by the relevant food regulator 
  • the certificate must have been obtained within the past 5 years 
• ensure that the FSS is reasonably available to advise and supervise each food handler engaged in that prescribed…

  Published 20 February 2023

E. coli and STEC in food

E. coli and STEC in food What is it?

• E. coli (short for Escherichia coli) is a type of bacteria that can be found in the gut of people as well as many animals
• Most E. coli are harmless, but some can cause illness; for example STEC, which is short for shiga-toxin producing E. coli
• STEC can get into soil, water and food from the faeces (poo) of animals, for example from livestock or animal manure

• STEC can cause a type of foodborne illness called gastroenteritis or 'gastro'
• In some cases (about 10%) it can cause a life-threatening illness called haemolytic uraemic syndrome (HUS). For some people this can…

  Published 22 December 2020

Evidence tool

Evidence tool Category one businesses only Food service, caterer and related retail businesses in Australia need to meet new food safety requirements from December 2023.  What are the requirements? Standard 3.2.2.A - 12 requires a food business, when doing a specific ('prescribed') activity, to make a record that proves they have properly managed food safety risks.

• Records must be kept for at least 3 months.
• A record may not be needed if the business can show an authorised officer (food regulator) in some other way they have adequately managed the food safety risks.

• This evidence tool is designed to help a business manage critical food safety risks when handling…

  Published 20 February 2023

Campylobacter in food

Campylobacter in food What is it?

• Campylobacter is a type of bacteria that can be found in the gut of pets, livestock and wild animals
• It is usually transferred to food and water from the faeces (poo) or organs of animals, for example during milking and poultry processing

• Campylobacter can cause a severe type of gastro called campylobacteriosis
• Anyone can get campylobacteriosis but vulnerable people (i.e. very young children, the elderly) and people with weak immune systems (e.g. cancer patients) are more likely to get ill.
• Foods at higher risk of contamination include poultry (chicken, turkey and duck) products including paté, meat, seafood, unpasteurised…

  Published 22 December 2020

Bacillus cereus in food

Bacillus cereus in food What is it?

• Bacillus cereus (B. cereus) is a type of bacteria widespread in the environment
• It can form spores and toxins that are not destroyed by cooking or boiling

• B. cereus can cause vomiting and diarrhoea
• Anyone can get sick with B. cereus but vulnerable people (i.e. young children, pregnant women, the elderly) and people with weak immune systems (like cancer patients) can get seriously ill
• Foods at higher risk of contamination include pre-cooked starchy foods like rice, pasta and cereals, and pre-cooked mixed dishes, especially dishes with spices

Published 22 December 2020