Staying ahead of changes to food safety regulations in 2020

It is vitally important for those in the food and catering industry to keep up with changes in the food safety landscape in order to protect their own interests and the public health. One of the key developments in food safety regulation currently ongoing at Food Standards Australia and New Zealand (FSANZ) is the use of ‘plain English’ in the labelling of allergens. The proposed changes to the Food Standards Code in this area are likely to significantly affect commercial kitchen operators and staff in a range of ways. In short, the amendments to the rules are intended to improve the clarity, consistency and prominence of the allergen information presented to consumers. More specifically, the likely changes would cover the introduction of specific compulsory wording for allergy declarations. In addition, separate and distinct declarations are likely to be required for a number of ingredients which pose an allergen risk including molluscs, a wide range of specific types of nuts, as well as wheat, rye, barley, spelt, oats and hybrids of those ingredients. Finally, the proposed rule changes would also cover packaged food and increased prominence of allergen information. This is likely to mean the use of a bold font for allergens within the list of ingredients as well as a separate allergen summary with clear indications of the presence of tree nuts and gluten.

Clearly, ingredients which pose an allergy risk remain a major concern for regulatory bodies and, in turn, for commercial kitchens. This is true in terms of ensuring compliance with the changing rules, protecting public health and the reputation of your operations. The changes to allergen labelling are of limited use if commercial kitchens do not establish and consistently maintain appropriate and reliable procedures to guard against cross contamination and the accidental introduction of allergens during their everyday operations. A system of colour coded chopping boards is perhaps one of the simplest and most effective methods of avoiding cross contamination in the high-paced commercial kitchen environment. This can provide staff with an easy to follow process with specific colour coded chopping boards for various types of food and could be applied to the safe handling and preparation of allergens using designated equipment. In addition, products such as matching scrubbing brushes for colour coded chopping boards and colour coded utensils can also help avoid cross contamination from secondary utensils.

Beyond the changes around dealing with allergens, commercial kitchen operators also need to be aware of FSANZ proposals and recent rulings on imported foods which have failed to meet Australian safety standards. Both of these issues need to be carefully considered as part of maintaining safety throughout the wider supply chain. Another key proposal involves an investigation into Primary Production and Processing Requirements for High-risk Horticulture. This complex assessment will look into the levels of risk associated with various types of horticulture, taking into account technical scientific data, legal and economic factors as well as input from government, industry and consumer stakeholders. The ultimate outcome may be a new standard under section 4 of the Food Standards Code. It is also important for commercial kitchen operators to ensure that their suppliers’ products meet the relevant Australian food safety standards, particularly where ingredients are imported from overseas. The Department of Agriculture routinely monitors and tests food groups which are deemed to pose a medium to high public health concern. They regularly release reports on specific products which have failed to meet the required standards and should not be sold in Australia.

Contact us to discuss how we can help you to maintain the highest possible standards of food safety in your business.