Food regulation Who to contact If you have questions about food safety (eg, food additives, artificial sweeteners, contaminants in food, food premises registration, food labelling and food complaints) please contact MPI. If you have questions about food standards (eg, composition, labelling and contaminants) that apply to all foods produced or imported for sale in Australia and New Zealand please contact FSANZ. Ministry of Primary Industries (MPI) The Ministry for Primary Industries (MPI): protects and promotes public health and safety facilitates access to markets for New Zealand food and food-related products. MPI operates FoodSmart to provide food handling advice for consumers in the home. Information on food regulation and legislation is available on MPI’s FoodSafety website. Food Standards Australia New Zealand (FSANZ) For more information visit the Food Standards Australia New Zealand (FSANZ) website.
Food Innovation Australia Ltd Clean, cook, chill Foodborne illness is caused by bacteria like Campylobacter and Salmonella. Bacteria multiply very fast in warm, moist conditions. Luckily the illnesses these bacteria cause are avoidable. By following these simple food handling tips, you could be helping to keep your friends and family safe from foodborne illness. Clean wash your hands thoroughly with soap and warm water and dry them with a clean dry towel or paper towel wash and dry your hands before and after handling food wash and dry your hands every time after you touch raw meat or chicken before you start handling food, make sure all tools and all surfaces which you put food on are clean Cook defrost frozen foods thoroughly before cooking pre-cook chicken, meat patties and sausages before barbecuing. Chill
Malnutrition in Australia Malnutrition is an under-recognised and underdiagnosed healthcare issue in Australia. It can result from poor oral intake, increased nutritional needs as a consequence of disease and or poor absorption, or excess nutrient losses associated with disease. Many contributing factors can increase the risk of developing malnutrition, including: age, mental state, presence of disease, poor food access, reduced mobility or difficulty swallowing, as well as side effects of treatment. Malnutrition results in negative health outcomes. It impairs the body’s immune response, making it more susceptible to infection and more difficult to treat infection. Thus, patients in hospital diagnosed with malnutrition will be at a higher risk of infectious and non-infectious complications, and tend to have longer lengths of stay than well-nourished patients1. Incidence of malnutrition and cost to the healthcare system Surprisingly, malnutrition is not limited to developing countries during times of famine. 1. 2.
Food for fundraising and promotions Many groups including schools, churches and charities, use food as a method of raising funds. Sausages, jams, chocolate and biscuits are popular foods sold for fundraising. Food Hygiene Regulations apply to food made and sold for fundraising. Selling food for fundraising including sausage sizzles If you are intending to sell food to raise money for charity you need to ensure your operation will comply with food safety and hygiene legislation and that the food is safe. Contact your local council to discuss what food you want to sell, where you want to sell it and the organisation you are raising money on behalf of. Hot tips for a safe and successful sausage sizzle (326 KB PDF) Selling food at fairs, markets and events Food sold at markets, fairs, food fairs and other infrequent events is subject to the provisions of the Food Hygiene Regulations. Contact your local council to discuss the requirements for selling food at these types of event. Food safety tips for event organisers (302 KB PDF)
Cardiovascular Disease (CVD) - Types, Causes & Symptoms Other types of cardiovascular disease include heart valve disease and cardiomyopathy. How are cardiovascular diseases linked? Coronary heart disease (angina and heart attack) and stroke may be caused by the same problem – atherosclerosis. This is when your arteries become narrowed by a gradual build-up of fatty material (called atheroma) within their walls. In time, your arteries may become so narrow that they cannot deliver enough oxygen-rich blood to your heart. If a piece of the atheroma in your arteries breaks away it may cause a blood clot to form. When a blood clot blocks an artery that carries blood to your brain, it can cut off the blood supply to part of your brain. Find out more about how your heart works Atherosclerosis - your quick guide Atherosclerosis is the condition that causes most heart attacks and strokes. download What increases my risk of cardiovascular disease? A risk factor is something that increases your likelihood of getting a disease. Donate today
Hospitality Hub | Food Safety | NZ - The Heart Foundation Food safety is a major issue for all involved in the preparation of food. The well being of yourself, your staff, customers and your business are literally in your hands. By following some simple rules and practices you can minimise the risk of causing any foodborne illness. When people eat your food they expect it to be clean, safe and free from foreign objects, as well as looking and tasting good. The basics of food safety involve; cleanliness, cooking and chilling. Clean, Cook, Chill Department of Health - Nutrients There are 6 essential nutrients that the body needs to function properly. Nutrients are compounds in foods essential to life and health, providing us with energy, the building blocks for repair and growth and substances necessary to regulate chemical processes. There are six major nutrients: Carbohydrates (CHO), Lipids (fats), Proteins, Vitamins, Minerals, Water. Looking at the AGHE, what food groups are the primary sources of each of the following ? Proteins: meat, dairy, legumes, nuts, seafood and eggsCarbohydrates: pasta, rice, cereals, breads, potatoes, milk, fruit, sugarLipids (most commonly called fats): oils, butter, margarine, nuts, seeds, avocados and olives, meat and seafoodVitamins: common vitamins include the water soluble B group vitamins and vitamin C and the fat soluble vitamins A, D, E and K
Goodman Fielder - Great Brands and Great People Food recalls FSANZ Internet Food businesses Food recalls Current food recalls Quick Launch Food recalls Subscribe to our RSS feed, follow us on Facebook and Twitter, or sign up to our food recall alert to be notified of new food recalls. Return to top © 2019 Food Standards Australia & New Zealand Copyright Disclaimer Privacy policy Site map Share: More Sharing Services Food Processing Breakthrough innovation comes slowly and cautiously to the food and beverage industry. Springing a blonde Oreo on the consuming public is a lot easier, a surer business bet and more acceptable than, say, using radiation to kill pathogens in meat. Or growing a hamburger in a petri dish. But breakthroughs continue in the R&D centers of both ingredient suppliers and equipment manufacturers. Some seemingly good recent ideas have failed to catch on. We have identified a handful of technologies that have persevered through some initial resistance and are starting to have an impact on both the product development and plant operations sides of the food and beverage industry. 'Natural' sweeteners: Stevia and monk fruit Until recently, American consumers had schizophrenic feelings about non-nutritive sweeteners. However, 30 or so years ago, some consumers were using "botanicals" such as stevia leaf and monk fruit extracts to sweeten their pots. Also see Even so, stevia was not an overnight success.
Agriculture in Australia: growing more than our farming future AUSTRALIA 2025: How will science address the challenges of the future? In collaboration with Australia’s chief scientist Ian Chubb, we’re asking how each science discipline will contribute to Australia now and in the future. Written by luminaries and accompanied by two expert commentaries to ensure a broader perspective, these articles run fortnightly and focus on each of the major scientific areas. In this final instalment, we examine our agricultural legacy. Food and agriculture are fundamental to human survival and it was the birth of agriculture and farming that laid down the basis for human civilisation. Since the first crops were domesticated around 10,000 years ago, advances in agriculture have been intimately linked with human development and the growing world population. Technology and innovation have underpinned those advances. Breeding and feeding Food security also affects our status as a premier food exporting nation and the health and wellbeing of our population.
HACCP Australia – Hazard Analysis Critical Control Points Food Safety Laws This video covers Food Safety laws in Australia. The Food Safety Act 1991 is discussed and each of FSANZ’s five food safety standards are detailed. Above is an extract from the AIFS Food Safety Supervisor course, please visit the course page for more information. Food Safety is governed by the Food Safety Act 1991 and regulated by FSANZ. Chapter 3 of the Food Standards Code covers the rules and regulations around food safety. We’ll cover some of the most important regulations now – but don’t worry, you don’t need to remember all of the clause numbers! There are five standards that are particularly important for food handlers and food safety supervisors – they are: Standard 3.1.1 Interpretation and ApplicationStandard 3.2.1 Food Safety ProgramsStandard 3.2.2. This standard explains all of the terms used in the other food safety standards. Standard 3.2.1 explains the requirements for food safety programs.