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Implement Food Safety Procedures SITXFSA001A

Implement Food Safety Procedures SITXFSA001A. Lesson 9 Outline. Handouts: Labelling and the Australian 12 main areas. - Packaging and labeling. Food Labeling. Why Label Food?. Protect public health and safety, e.g. allergen labeling.

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Implement Food Safety Procedures SITXFSA001A

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  1. Implement Food Safety Procedures SITXFSA001A DHS V2.1 2011

  2. Lesson 9 Outline • Handouts: Labelling and the • Australian 12 main areas. • - Packaging and labeling. DHS V2.1 2011

  3. Food Labeling

  4. Why Label Food? • Protect public health and safety, e.g. allergen labeling. • Provide adequate information for an informed choice, • e.g. country of origin. • Prevent misleading or deceptive conduct, e.g. description of the product. • Reference: Food Standards Australia New Zealand. Note: refer to class handout: ‘Food Labeling Guide’ (ACCC) DHS V2.1 2011

  5. Who makes the rules? • FSANZ develops and reviews food standards • for Australia and New Zealand. • Food Regulation Ministerial Council • provides broad policy on food issues and • reviews food standards approved by FSANZ. • A variety of other state and commonwealth agencies • are involved in policy and regulation. Reference: Food Standards Australia New Zealand. DHS V2.1 2011

  6. Who enforces the rules? • NOT FSANZ! • Australian Quarantine and Inspection Service • monitor and enforce imported foods. • Authorities in Australian States and Territories enforce the Code. • New Zealand Food Safety Authority enforces • the Code in NZ. Reference: Food Standards Australia New Zealand. DHS V2.1 2011

  7. Development of standards:Introduction of mandatory nutrition labeling • Before 2002, the Nutrition Information Panel (NIP) was only required on food making a nutrition claim. • Now mandatory on most packaged foods. • Must show energy protein, fat, saturated fat, carbohydrate, • sugars and sodium. • Quantity per serving column for information on the nutrient • content of the portion, per 100 g to compare products. Reference: Food Standards Australia New Zealand. DHS V2.1 2011

  8. Temporary Premises - labeling is different: • Food sold at fundraising events do not need labeling • unless a customer requests information about the food. • The label can be handwritten and should include: • a description of the food • list of ingredients • best before or use by dates • identification of the presence of allergens • storage conditions, i.e. keep refrigerated • the name of the person who made the food or an identification of who made the food, i.e. the stall name or number, so that • it can be traced of there is a problem. Reference: Food Standards Australia New Zealand. DHS V2.1 2011

  9. Country of Origin Labels in Australia - previously: • Always had to be stated on packaged food, but sometimes • this was only listed in the address of the manufacturer! • Alternatively, the label could state that the product was • packaged in a particular country from local and • imported products. • Some unpackaged food had to be labeled as ‘Imported’ • but there was no requirement to state the actual country • or to label unpackaged local food as Australian! Reference: Food Standards Australia New Zealand. DHS V2.1 2011

  10. Country of Origin Labeling - now: • Note: this Standard applies only in Australia. • Fresh or processed fruit, vegetable, nuts and seafood that are unpackaged will have to state the country of origin of the food, whether it is from Australia or another country. • Unpackaged fresh pork and unpackaged preserved pork products, such as ham and bacon, also have to have • country of origin labeling. • Almost all packaged foods must make a clear country of • origin statement, the address is no longer good enough • (from December 2007). • ‘Grown In Australia’ label joins the existing country of origin • ‘Made in’ and ‘Product of’ and will provide consumers with • clearer advice about the source of many food products • (from January 2011). Reference: FSANZ DHS V2.1 2011

  11. Questions asked when reviewing Labeling: • Is there a substantial health/safety issue, who is at risk? • What are the dietary intakes of nutrient or food chemical of interest, what would happen if the intakes changed, what food categories are important? • Are consumers interested, do they understand the information, will they change their behavior, are there differences between sub-groups, will it affect consumer confidence? • What is the situation in the marketplace, what products are effected, sales figures, trends, developments, practical restraints, are there non-regulatory measures in place? Reference: Food Standards Australia New Zealand. DHS V2.1 2011

  12. More Questions : • What are the benefits, what are the costs, is there evidence of market failure, does it effect competitiveness? • Is there existing national and international regulation, is existing regulation adequate, promoting consistency, are there legal restraints, what is best practice? • Is it enforceable, who enforces, how do we know it is working? • Are there potential barriers to trade? • Is there any policy guidance? • What do stakeholders think? What do YOU think? Reference: Food Standards Australia New Zealand. DHS V2.1 2011

  13. Labeling - who is affected? Consumers: different groups may be affected differently, choices, costs, consumer interests, autonomy, confidence, behavior. Industry: costs and benefits, marketing, re-labeling, reformulation, innovation, trade, training, monitoring. Jurisdictions: enforcing the Code, training, application, costs and Resources. Regulators: education, review, monitoring, consumer confidence, flow-on effects. Health Professionals: education, recommendations, practicalities. Non-government organisations: costs, practicalities, education. Government organisations: policy, education, review, regulatory impact, consumer and industry interests. Reference: Food Standards Australia New Zealand. DHS V2.1 2011

  14. Labeling - the test used: • There is a clear direct or indirect benefit • Consumers are not mislead, instead they are supplied enough information to make an informed choice • Labeling is an effective tool to address the issue • There are no other measures that already address the issue • Benefits outweigh the costs • There is evidence to support the requirements • The measure matches the risk • The measure is practical and enforceable • Consistent with FSANZ objectives Reference: Food Standards Australia New Zealand. DHS V2.1 2011

  15. Labeling Standards 1.2.1 - Application of labeling (currently under review) 1.2.2 - Food identification 1.2.3 - Mandatory warning and advisory statements 1.2.4 - Labeling of ingredients 1.2.5 - Date marking 1.2.6 - Directions for use and storage 1.2.7 - Health, nutrition and related claims (current proposal) 1.2.8 - Nutrition information 1.2.9 - Legibility requirements (review planned) 1.2.10 - Characterising ingredients 1.2.11 - Country of origin Reference: Food Standards Australia New Zealand. DHS V2.1 2011

  16. FSANZ’s Responsibilities • FSANZ is required to set food standards for New • Zealand and Australia that: • - protect the public health and safety of food consumers; • - ensure consumers are informed about the food they • buy; and • prevent deceptive and misleading conduct. • Our food measures should also: • - support an innovative food industry; and • - ensure consistency with international obligations. Reference: Food Standards Australia New Zealand. DHS V2.1 2011

  17. Consumers have information on food labels divided into 12 • different sections - can you think of all 12? Nutrition information panel. Percentage labeling. Name or description of the food. Food recall information. Information for allergy sufferers. Date marking. Ingredient list. ‘Labels must tell the truth’. Food additives. Legibility requirements. Directions for use and storage. Country of origin. Food Labels - what do they mean DHS V2.1 2011

  18. Food Labels Handout DHS V2.1 2011

  19. 2. Percentage Labeling • The label must show the key or ‘characterising’ ingredient. • Some products like white bread or cheese have no characterising ingredient. • Sometimes it is a component of the food, • e.g. cocoa in chocolate. • For this yoghurt it is the fruit which must be listed separately (because of the pictures of fruit): • banana (8%), strawberry(8%), grape (4%), peach • (2%) and pineapple (2%). Reference: Food Standards Australia New Zealand. DHS V2.1 2011

  20. Only required if shelf life less than 2 years. • Best before date – still safe to eat after this date but may • have lost quality and some nutrition. • Use-by – cannot be legally sold nor should be consumed • after this date. • Bread can have a ‘baked on’ or ‘baked for’ date. 6. Date Marking Reference: Food Standards Australia New Zealand. DHS V2.1 2011

  21. 7. Ingredient List • Listed in descending order (by ingoing weight), so the • greatest amount is first. • Look to see if fat, sugar or salt (sodium) are near the • beginning of this list. • Water is also listed but allowance is made for processing, • e.g. evaporation or if lower than 5%. • Compound ingredients do not need to be listed separately • if less than 5%, e.g. tomato sauce on a frozen pizza. Reference: Food Standards Australia New Zealand. DHS V2.1 2011

  22. ‘Labels must tell the truth’ • Fair trading and food laws require labels to be truthful. • For example, jam with a picture of strawberries on the label must contain strawberries. Reference: Food Standards Australia New Zealand. DHS V2.1 2011

  23. Legibility Requirements • Labeling requirements in the Food Standards Code include that it must be legible, prominent, distinct from the background and in English. • Warning statements must be at least3mm high • (except small packages). Reference: Food Standards Australia New Zealand. DHS V2.1 2011

  24. Directions for Cooking and Storage • Specificstorage conditionsmust be on the label so the product will keep until its best before or use-by date, e.g. ‘keep refrigerated at or below 4C. • Also follow any cooking instruction the manufacturer has put on the label. Reference: Food Standards Australia New Zealand. DHS V2.1 2011

  25. Food Additives • Food additives play an important role, • e.g. preservatives, sweeteners. • Can only be used if approved by FSANZ. • Must be listed in ingredients list by name or number • (unless in a composite food that is less than 5%). • Full list is on FSANZ website. • http://www.foodstandards.gov.au/foodmatters/foodadditives.cfm Reference: Food Standards Australia New Zealand. DHS V2.1 2011

  26. Food Allergens • Major allergens that can cause severe anaphylactic shock • must be listed however small the amount. • These are: peanuts, tree nuts (e.g. almonds, cashews, • walnuts), shellfish, finfish, milk, eggs, sesame and Soybeans. • See Anaphylaxis Australia website • www.allergyfacts.org.auor Allergy New Zealand • www.allergy.org.nz • Also listed are gluten for celiac disease and sulphites • (if more than 10mg/kg) as sulphites can trigger asthma • attacks in some asthmatics. Reference: Food Standards Australia New Zealand. DHS V2.1 2011

  27. GM Food and Irradiated Foods • GM food and irradiated food and food ingredients must go • through a safety assessment by FSANZ before being sold. • GM food must be labeled if there is altered DNA or protein • in the final product (or if it has altered characteristics). • Irradiated food and food ingredients must also be labeled. • Note: food irradiation can only be used if there is no other safe method. Reference: Food Standards Australia New Zealand. DHS V2.1 2011

  28. Country of Origin Labeling • In Australia, packaged (and some unpackaged food) • must state the country where it was made or produced. • ‘Product of [Country]’, Made in [Country] or Made in [Country] from local and imported ingredients. • Note: this does not apply in New Zealand, as this only applies to wines. Reference: Food Standards Australia New Zealand. DHS V2.1 2011

  29. Food Recall Information • Labels must show the name and address of the • manufacturer or importer. • Also the lot identification (or date coding). • This assists in the rare occasion when there is a food recall. Reference: Food Standards Australia New Zealand. DHS V2.1 2011

  30. Other Information on Labeling • Much of the information on food labels is not regulated in the Food Standards Code, • e.g. organic, kosher, halal, vegetarian labeling of foods. • For full explanations of symbols commonly used on food labels (e.g. glycemic index) see Nutrition Australia’s website • www.nutritionaustralia.orgunder food facts. • Also for information on the food industry’s percentage daily intake labeling scheme see:http://www.afgc.org.au/index.cfm?id=436 Reference: Food Standards Australia New Zealand. DHS V2.1 2011

  31. Acids, Antioxidants, Mineral Salts (296 – 385) & Miscellaneous (900 – 1520) Research Class Activity • In groups, you have 20 minutes to research the following additive numbers for main points / information in the LRC (library). For example find out if your specific additives: • cause any allergic reactions • have any fatal ingredients • are banned in Australia and / or other countries • have products associated with them • have any side affects. and any other relevant or interesting facts related to them. 1. 310 (E310) + 319 (E319)2. 320 (E320) + 321 (E321) 3. 322 (E322) + 326 (E326)4. 330 (E330) + 338 (E338) 5. 363 (E363) + 370 (E370) + 385 (E385) 6.E902 + 903 (E903) + 904 (E904) + E907 7. E910 + E912 + E914 + E9208. E924 + 925 (E925) + E927(a) + 928 (E928) 9. 950 (E950) + 951 (E95) + E952 + 954 (E954)10.955 + 965 (E965) + 1202 (E1202) • You will then present your findings to the rest of the class for discussion and feedback. DHS V2.1 2011

  32. Questions • Any questions or clarification? • Why is it worth labelling food? • What are 6 of the 12 areas covered by Australian labelling? • What are 3 examples of ingredients that are printed in bold? DHS V2.1 2011

  33. Next week in Lesson 9 • Handouts: Food Recall Protocol. • Slides - Overview of: • Cleaning • Food Recall • Pest Control • Maintenance • Disposal (recycling) - Which records do you complete for each? • Class Activity - Cleaning Schedule Revision DHS V2.1 2011

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