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COVID-19 transmission by food and food packaging

COVID-19 transmission by food and food packaging The World Health Organization (WHO) advises that there is currently no evidence that people can catch COVID-19 from food or food packaging.  Transmission through food COVID-19 is a respiratory disease spreading from person to person. It's not a foodborne disease. There's no evidence to suggest people will get infected by swallowing the virus in, or on, food or drink. Research has shown that the virus is inactivated in the acidic environment of the stomach, and is unlikely to reach the gastrointestinal tract and cause illness. Read more on the US National Library of Medicine National Health Institutes of Health website. The International…

Published December 2023

Floods and food safety

Floods and food safety Floodwater can be contaminated with harmful microorganisms and poisons from sewage, animals, agricultural and industrial waste, and other substances that can cause illness. Any food, packaging, surfaces and cooking utensils that have come into contact with floodwater might be contaminated and unsafe. Water supplies might also be unsafe. There could also be a power outage with a flood, which could affect food refrigeration and cooking. Here are some tips to help you make sure your food will be safe to eat if there is a flood. Preparing at home If you know a flood could be coming and you are in an area that could be affected:

• Move food supplies and equipment to another area, away from the predicted flooding. 
• Store food on shelves and in containers that…

  Published December 2023

Frozen berries and hepatitis A

Frozen berries and hepatitis A (17 February 2015)   What products are affected? The following products have been recalled:

•  Nanna's Mixed Berries (frozen), 1kg plastic bags, from Coles, Woolworths, IGA and other independent supermarkets with all best before dates of up to and including 22/11/16
• as a precautionary measure, Nanna's Raspberries (frozen), 1kg plastic bags, with best before dates up to and including 15/09/2016
• as a precautionary measure, Creative Gourmet Mixed Berries (frozen), 300g and 500g plastic bags and cardboard boxes, from Coles, Woolworths and IGA stores nationally with best before dates of up to and including 22/11/16.

Published December 2023

Imported ready-to-eat berries

Imported ready-to-eat berries In response to several recalls of imported frozen ready-to-eat (RTE) berries linked to hepatitis A in 2015 and 2017, Australia introduced requirements for frozen berries being imported from all countries. FSANZ has provided information to the Department of Agriculture, Water and the Environment about berries and hepatitis A - read the imported food risk statement (pdf 266 kb). FSANZ and the New Zealand Ministry for Primary Industries also developed guidance for industry on inactivation of hepatitis A virus in berry fruits.…

Published December 2023

Recall of frozen mixed berries

Recall of frozen mixed berries Frequently asked questions When and where were the berries available for sale? This batch of frozen mixed berries was distributed nationally in October 2016. The product was sold in independent stores such as Foodland & IGA stores. Around 48,000 units were distributed with most sold by March 2017. When did you first become aware of the hepatitis A cases? The first illness associated with these berries was identified in South Australia on 4 May 2017. Food regulation and public health authorities have been investigating since this time to try and establish a definitive link between the cases and the product. How can you be sure frozen berries are the cause? While the evidence to date is limited it does suggest a possible link to the product. Are these…

Published December 2023

Australia's safe food system

Australia's safe food system Content Editor

Published December 2023

FAQs about food recalls for consumers

FAQs about food recalls for consumers What is a food recall? A food recall is action taken to remove unsafe (or potentially unsafe) food from distribution, sale and consumption. If a product is recalled, consumers are generally advised to not eat or drink it, and to either return it for a refund or throw it out. Most recalls are initiated by the food business. Only Australian states and territories and the Ministry for Primary Industries have enforcement powers. These jurisidictions have the power to mandate a recall if necessary. FSANZ has no enforcement powers so cannot mandate, order or force a recall to occur. FSANZ coordinates the recall with the…

Published December 2023

Food safety culture in action

Food safety culture in action We have examples of how food regulators and businesses are improving food safety culture. They include a range of activities and insights on how to introduce and embed food safety in people's minds and behaviours. Examples from regulators  Dairy Food Safety Victoria (DSFV): Dairy RegTech initiative DFSV has incorporated assessment of food safety culture into their operational framework. Their Dairy RegTech initiative combines data analytics and culture assessment to deliver a different way to monitor food safety compliance. It's helped them gain a greater focus on people and behaviour to encourage improvement. Read more about their experience on the Dairy Food…

Published December 2023

Shaping food safety culture

Shaping food safety culture Achieving a strong food safety culture takes effective leadership and commitment, and contributions and support from everyone in your business. This document outlines some simple practices you can put in place to develop, shape and strengthen your business's food safety culture. Keys areas you may choose to improve are:

• leadership − creating a vision on food safety and 'walking the talk' to inspire your team
• workplace environment  − effective two-way communication and a supportive environment where staff feel confident to contribute
• staff knowledge  − more than training: applying their knowledge on the job to result in the right behaviour, every time…

  Published December 2023

2-hour / 4-hour rule

2-hour / 4-hour rule If you’re a food business, using the 2-hour / 4-hour rule is a good way to keep food that’s taken out of the fridge safe. Why use the 2-hour/4-hour rule? The 2-hour/4-hour rule is a good way to make sure potentially hazardous food is safe even if it’s been out of refrigeration. The rule has been scientifically checked and is based on how quickly microorganisms grow in food at temperatures between 5°C and 60°C. How it works Important tip: The time limits take into account the whole time the food has been out of the fridge. This includes preparation, storing, transport and display.  Time food is kept between 5°C and 60°C  What you can do with the food  Less than 2 hours  The food can be used, sold or put back in the fridge…

Published December 2023