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2018/SOM2/SCSC/FSCF/EM/009

The Australian Experience in the Development and Implementation of Primary Production and

Processing Standards

Submitted by: Australia

Second Expert Meeting on Trade Facilitation Through an APEC Framework

on Food Safety ModernisationPort Moresby, Papua New Guinea

21-22 May 2018

The Australian

Experience in the

Development and

Implementation of

Primary Production

and Processing

Standards Kate Astridge, Food Standards Australia New Zealand 21st May 2018

Food Standards Australia New Zealand 2

About FSANZ

We are an Australian statutory agency within the Australian Government

Health portfolio

Our main function is to develop and administer the Australia New

Zealand Food Standards Code (the Code)

The Code is a legislative instrument, that is given effect by state and

territory or New Zealand laws

Not responsible for enforcement

Food Standards Australia New Zealand 3

Food regulatory framework

ENFORCEMENT

• States and territories

• NZ MPI

• Agriculture (imported

foods)

FSANZ• Standards

• Coordination

• Advice

POLICYForum on Food

Regulation

(Ministers)

Food regulatory system

Australia/NZ food regulatory system

Ministerial council, Food Regulation Steering Committee

FSANZ

States & territories, NZ govt agencies, Dept Ag and water resources, consistency through Implementation Sub committee on Food Regulation

State & territories, NZ govt agencies, coordinated by FSANZ

Food Standards Australia New Zealand 6

When developing measures we consider

PREVENTING

misleading

and

deceptive

conduct

PROTECTION

of public

health and

safety

PROVIDING

adequate

information to

consumers

Food Standards development

Food Standards Australia New Zealand 8

Risk analysis at FSANZBased on Codex Risk Analysis Framework

EVIDENCE

SURVEILLANCE/MONITORING ACTIVITIES

Food Standards Australia New Zealand

The Australia New Zealand Food Standards Code

Permissions for use

of:

• substances added to food

• use of new foods

• Permitted MRLs

Chapter 2Chapter 1 Chapter 3 Chapter 4

General food

standards:

• Definitions

• Labelling requirements

• Use of substances

added to food

• Use of new foods

• MRLs (Aus)

• Food processing

requirements (Aus)

Food product

standards:

• Cereals

• Fruits

• Vegetables

• Dairy products

• Beverages

• Special purpose foods

Food safety

standardsAustralia only

• Food safety programs

• Food premises and

equipment

Primary production

standardsAustralia only

• Production and

processing of seafood

• Poultry meat

• Meat, and

• Other commodities

Schedules

Food Safety - focus in Chapters 3 and 4

Progressive development of food safety

management

End-product

specifications

prescriptive

Preventative

approach for

managing food

safety

outcome based

Chapter 3 – Food

Safety Standards

Chapter 4 – PPP

Standards

e.g. Chapter 1 of FSC

A supply chain is only as strong as its weakest link

primary production

processing /

manufacturing

distribution /

wholesalefood service

retail

transport / distribution, import and export may be at any point within the chain

a food safety issue in one stage can affect the whole supply chain

Continuous improvement…

Primary Production and

Processing StandardsSet out food safety

requirements for businesses

that support the production of

safe and suitable food.

Current standards cover:

• Seafood business

• Dairy primary production,

transport and processing

businesses

• Poultry meat producers

and processors

• Egg producers and

processors

• Producers of ready to eat

meat

• Meat

• Sprouts

• Raw milk products

Food Safety StandardsStandard 3.2.2 Food Safety

Practices and General

Requirements sets out

requirements for food

businesses and food

handlers:

• Food handling controls

• Health and hygiene

requirements

• Cleaning sanitising and

maintenance

• Skills and knowledge

Standard 3.2.3 Food

Premises and Equipment

covers:

• Design and construction

of food premises

• Requirements for floors,

walls and ceilings

• Fixtures, fittings and

equipment

Food Safety ProgramsStandard 3.2.1 Food Safety

Programs specifies

requirements on a food

business to develop a food

safety program that

documents:

• The food handling

operations of the business

• Potential food safety

hazards

• Control measures

• Corrective actions

• Review of the program

• Record keeping

Chapters 3 and 4 of the Food Standards Code

Guidance

Education

Food Safety culture

Through chain preventative measures requiring food businesses and food handlers to produce safe food.

Compliance checked through inspection, documentation, verification testing and audit.

Food Standards Australia New Zealand 13

Nationally-consistent, through chain legislative standards for primary production and processing

Starting point?• What is being produced ?• Who is producing it?• What current national and international legislation, Codes

of Practices, and guidelines already exist?• Evidence of a problem (surveillance and monitoring /

epidemiological data)/• What the knowledge gaps?• Stakeholder management / market research requirements• Gap analysis – what isn’t known?

Primary Production and Processing Standards

Food Standards Australia New Zealand 14

Primary Production and Processing Standards

• Developed under government policy framework which emphasizes food safety as a priority

• Ensure safety and suitability of food produced at primary production end of the food supply chain

• May include requirements at harvest, production, handling, primary processing (such as slaughtering) and transport from primary production premises

• Through-chain and outcomes-based standards, supported by implementation guidance and stakeholder involvement

(Australia only) timeline

Standards applying to:

Seafood – May 2006

Poultry meat – May 2012

Dairy products – October 2008 Raw milk products – February 2015

Seed sprouts – July 2013

Eggs – November 2012

Meat and meat products – July

2015

Primary Production

Inputs

Raw Commodity

Production Transport

On farmFurther

processing

Distribution RetailConsumers

Primary processing

Multiple hazards

Multiple processes

Multiple products

Transport

Generic food…

Food Standards Australia New Zealand

• microbiological pathogens• heavy metals• persistent organic pollutants• food processing contaminants• plant toxicants• mycotoxins/ marine biotoxins• physical (metal, sticks, dirt, glass)• allergens (including cross contamination)• others

Presence in food can be unavoidable but risks can be minimised by knowledge and good practices (e.g. GAP, GMP, GHP)

Food safety hazards – examples

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Food Standards Australia New Zealand

Status quo

Non-regulatory measures– Guidance materials– Communication strategy– education - campaign / targeted / ongoing

• public information, brochures etc.– ‘Voluntary’ options e.g. code of practice

Regulation – e.g. labelling, micro limits– develop standard / amend standard– set safe and optimal levels (regulation)– appropriate food vehicle (include / exclude) – labelling– claims

Risk Management options

PopulationIndividual

Quality assurance

Product development

Marketing

Food ServiceSales

Government

• Commonwealth

• State

• Local

Academic Research

Stakeholders, e.g.

Food Standards Australia New Zealand

Lessons learnt

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Through chain approach can be complex

Prioritisation and phased approach possible

Risk analysis of food can present unique challenges• Hazards (micro, chemical, physical, etc.) may need a different

approach• Some pathogens/contaminants may be specific to a

country/region

Scientific, logical, evidence-based, transparent approach; noting FSANZ engages Codex, and other experts in risk analysis activities, using well established risk management principles

Collaborate widely on data, literature and research to address scientific uncertainties and any identified data gaps

Communications – important: early and often

Food Standards Australia New Zealand

Copyright

© Food Standards Australia New Zealand 2018

This work is copyright. You may download, display, print and reproduce this material in unaltered form only

(retaining this notice) for your personal, non-commercial use or use within your organisation. Apart from any

other use as permitted under the Copyright Act 1968, all other rights are reserved. Requests for further

authorisation should be directed to information@foodstandards.gov.au

www.foodstandards.gov.au or www.foodstandards.govt.nz

/Food.Standards

@FSANZnews

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