Australia’s food industry saw a record spike in recalls last year, up 45 per cent from 2017, according to food safety certification and training organisation SAI Global.
SAI Global said the spike in recalls is likely due to poor training, poor controls, a lack of accountability – or worse, organisational food safety culture.
“Recently released recall statistics show that undeclared allergens, microbial contaminations, presence of foreign matter and incorrect labelling have been major reasons for the rise in recalls. In addition, dozens of food businesses across the country are fined each year for food practices that compromise customer health and safety – from poor hygiene, to failing to eradicate pests, to storing food at the wrong temperatures,” said Brad Costello, food safety training specialist at SAI Global.
Most common mistakes in the food sector happens in food storage, processing, packaging, distribution, display and handling. Food handlers often have no sufficient skills and knowledge as wells as managers lack commitment to the business they’re involved in.
“Implementing a strong food safety culture is a mind-set change for most businesses. As it is driven from the top of the organisation – and can only be successful with the commitment and contribution of everyone in the business – it requires businesses to formally train their staff to provide an environment that supports a high standard of organisational food culture. Regularly evaluating performances and implementing improvements to make, store, handle, sell or serve food that is safe, should be a top priority for all food businesses, and is what we aim to achieve through our audits,” said Costello.
The organisation audited thousands of food retailers and manufacturers to ensure they adhere with local food industry regulations. It also trains Aussies on food safety every year.
Five food safety failures
1. Not keeping hot food ‘hot’ or cold food ‘cold’. Food businesses are failing in managing basic temperature controls. Storing, displaying or serving food at unsafe temperatures causes pathogens like salmonella and e.coli, to grow in some foods including meats, seafood, dairy, cooked rice, fruits and vegetables.
2. Ineffective cross contamination management. Businesses are fined for storing or displaying raw meat, poultry, seafood or eggs with ready-to-eat foods. Cross contamination can cause salmonella and e.coli on foods.
3. Incorrectly labelling a packaged food. Wrong labels of use-by dates are unsafe to eat.
4. Poor staff hygiene and handling practices. Poor handling practices causes increase food contamination.
5. Failing to remove pests. Companies are fined due to failing to eradicate pests, which can get into food packaging and contaminate equipment and utensils.
