laws and regulatory codes

Question 1

Australia New Zealand Food Standards Code requirement for the use of additives in food and for product recall

Answer 1

• Food additives in most packaged food must be listed in the statement of ingredients on the label.
• Most food additives must be listed by their class name followed by the name of the food additive or the food additive number, for example, Colour (Caramel I) or Colour (150a).Most flavouring substances can be identified as either ‘flavouring’ or ‘flavour’, or by a more specific name or description. Enzymes may be identified as ‘enzyme’ and the specific name of the enzyme does not need to be listed.

Question 2

implications of the Australian Association of National Advertisers (AANA) Code for Advertising and Marketing Communications to Children, on advertising and marketing food and beverage products in Australia

Answer 2

• actual presentation:
  
  • marketing campaign for the food product must not mislead or deceive children or be ambiguous
  • the features of the food product must be clearly understood by children.
• placement:
  
  • advertising for the food product must not be placed in close proximity to content unsuitable for children
  • the placement of the campaign must not be directly accessible, if seen as unsuitable for children.
• sexualisation:
  
  • no sexual imagery can be used in the marketing campaign for the food product
  • the advertisement for the food product must not employ sexual appeal or imply that children are sexual beings.
• safety:
  
  • the marketing campaign must not portray images or events which depict unsafe use of the food product or encourage children to engage in dangerous activities
  • if declared unsafe or dangerous by an authorised Australian Government the food product must not be advertised.
• social values:
  
  • advertising of the food product must not portray images or events in a way that is unduly frightening or distressing to children
  • marketing campaigns for the food product must not demean any person or group based on ethnicity or nationality or race or gender or age or sexual
    preference or religion or mental disability or physical disability.
• parental authority:
  
  • the advertisement for the food product must not imply that children who consume it are superior to their peers who do not
  • the marketing campaign must not undermine parental authority or appeal to children to urge caregivers to buy the food product for them.
• qualifying statements:
  
  • any claims regarding health or other benefits of the superfood juice must first be proven and then clearly displayed on the packaging or advertising of the juice
  • marketing materials that contain any disclaimers or statements regarding the superfood juice must be clearly explained and transparent to children.
• competitions:
  
  • advertising of the competition to create a mascot for the superfood juice must contain a summary of basic rules and make the chance of winning clear, fair and accurate
  • the closing date for the competition to create a mascot for the superfood juice must be clearly stated in the marketing campaign.
• alcohol:
  
  • advertising of the food product must not be for, or relate in any way to, alcoholism
  • marketing campaigns for the food product must not draw any associations to companies that supply alcohol products.
• food and beverage:
  
  • advertising of the food product must not encourage or promote children to consume the advertised product to obtain their nutritional needs, rather than consume a balanced diet
  • marketing campaigns for the food product must not encourage or promote an inactive lifestyle.

Question 3

Australia New Zealand Food Standards Code for food produced using gene technology

Answer 3

• government regulators overseeing the use of genetically modified (GM)
  technologies and products have a mandate to base their decisions on the best
  available scientific evidence
• assessments are conducted on a case-by-case basis or the regulators are
  confident that any food products approved are as safe as their conventional
  counterparts
• GM food has been in our food supply for over 20 years or research around the
  world and by Australia New Zealand Food Standards Code has shown that GM
  foods are as safe to eat as non-GM foods
• before GM foods can be sold, they undergo a thorough assessment to confirm they
  are just as safe as non-GM foods and offer the same or improved nutritional
  benefits
• when GM food is assessed any new proteins are studied for their potential to be
  allergenic
• determines whether or not the GM food can be approved for sale
• GM food products are regulated by Australia New Zealand Food Standards Code
• GM products are subject to at least as much scientific scrutiny as other foods

Question 4

apply the principles of the HACCP system to manage food safety

haccp purpose

Answer 4

• Purpose of the system:
  
  • to ensure that food sold to consumers is safe for consumption
  • to identify potential hazards associated with food production and preparation
  • to develop mechanisms to eliminate or control these hazards.
• Reasons why it is of benefit to food producers:
  
  • there is more profit because there is less waste. Because there is less waste, less work must be re-done
  • the product has an advantage over the competition because hazardous practices have been removed or reduced
  • it is a preventative approach to food safety rather than a response to hazards when they occur
  • consumers feel confident to purchase the product because food safety at all stages of the production system has been assessed and controlled
  • profits are increased.

Question 5

apply the principles of the HACCP system to manage food safety

conduct a hazard analysis:

Answer 5

Develop a list of hazards that are likely to cause injury or illness if they are not controlled. Eg. Skill level of employees, transportation of food, volume cooling, thawing of potentially hazardous food, degree of food handling and contact, storage and method of preparation

Question 6

apply the principles of the HACCP system to manage food safety

identify critical control points:

Answer 6

• A CCP is any point in which hazards can be prevented, eliminated or reduced to acceptable levels. CCP’s are usually practices or procedures
  that, when done incorrectly, are the leading causes of food borne illness.
  
  • example:
    
    • Food transport:
      
      • microbial growth due to possible temperature variations during delivery
      • microbial growth due to inappropriate storage for perishable and non-perishable items.
        
        • Action:
          
          • food must be transported in temperature-controlled conditions
          • refrigerate food following delivery
          • check all containers for damage on delivery, quarantine or dispose of any contaminated product
          • quarantine and dispose of any contaminated product.
    • Food purchasing:
      
      • growth of microorganisms due to inadequate temperature control practices
      • growth of microorganisms as salad ingredients may be unwashed
      • growth of microorganisms due to use of out-of-date products
      • labelling of foods not checked on delivery.
        
        • Action:
          
          • suppliers must maintain acceptable temperature control standards to avoid food spoilage. Store fresh food at 0 to 4° C or frozen foods below −18° C
          • ensure all salads are washed prior to preparation
          • check use-by and best before dates on delivery
          • use a first in first out stock rotation system.
    • Food storage:
      
      • growth of microorganisms due to refrigerator not working properly
      • growth of micro organisms and/or infestation, due to incorrect storage of dry ingredients.
        
        • Action:
          
          • store fresh food at 0 to 4° C or frozen foods below –18° C. Use a calibrated thermometer to check refrigerator and/or freezer every two hours
          • dry ingredients stored in sealed containers, elevated from the floor and away from walls.

Question 7

apply the principles of the HACCP system to manage food safety

establish critical limits for each critical control points:

Answer 7

The critical limit ensures that a biological, chemical or physical hazard is controlled by a CCP. Each CCP should have at least one critical limit. Critical limits must be something that can be monitored by measurement or observation. Eg. Temperature, time, pH, water activity

Question 8

apply the principles of the HACCP system to manage food safety

establish critical control point monitoring requirements:

Answer 8

Monitoring is a plan that includes observations or measurements to assess whether the CCP is being met. It provides a record of the processes throughout the establishment, as well as the regulatory authority

Question 9

apply the principles of the HACCP system to manage food safety

establish corrective actions:

Answer 9

If the process of a CCP is not being met, some type of corrective action must be taken. HACCP plans should include who is responsible for
implementing the corrective action. Corrective actions are needed when
monitoring indicates that a particular CCP is not under control.

Question 10

apply the principles of the HACCP system to manage food safety

verify procedures:

Answer 10

Make sure that the HACCP plan is operating effectively through regular inspections.

Question 11

apply the principles of the HACCP system to manage food safety

establish record keeping procedures:

Answer 11

These should be kept for all procedures and records to verify that the system is working.

Question 12

Food Act 2008 (WA) and the role of state and local authorities to ensure food for sale is safe and suitable for human consumption

Answer 12

• Food Act 2008 (WA)
  
  • to ensure food for sale is both safe and suitable for human consumption
  • includes safe food handling or a cleaning regime or using reputable suppliers orensuring equipment is in good working order
  • to prevent misleading conduct in connection with the sale of food
  • includes describing food correctly or correct food labelling or correct allergenwarnings
  • to provide for the application in WA of the Australia New Zealand Food StandardsCode
  • which covers cleanliness or sanitation or hygiene or food serving practices or a
    range of other aspects that go into the preparation and provision of food.
• The Western Australian Department of Health ensures food safety laws and regulations are enforced in Western Australia.
• Environmental Health Officer in supporting local government to interpret and administer the Food Act 2008 (WA)
  
  • employed by local councils to enforce the Food Act
  • enforce the Food Act on all food businesses through inspections or carry outinspections on food and places of sale
  • have the power to fine or shut down businesses that do not comply with the FoodAct 2008 (WA)
  • reviews food safety management plans or occupational health and safety plans.
  • advises on or enforces relevant legislation
  • implements prevention programs or strategies for food safety.

Question 13

Occupational Safety and Health Act 1984/Work Health and Safety Act 2020

Role and description

Answer 13

• Role in food industry:
  
  • legislates for the provision of a safe work environment for employers and employees.
  • minimises or eliminates or controls workplace risks or hazards by having procedures and policies in place that must be followed
  • mandates training requirements to assist employers and employees minimise risk of injury or accidents or hazards in the workplace. Implements penalties for
    employers found to be in breach of OSH requirements.
• Duty of employer:
  
  • Employers must, so far as is practicable, provide and maintain a working
    environment where their employees are not exposed to hazards. General
    duties include
    
    • Safe systems of work;
    • Information, instruction, training and supervision;
    • Consultation and cooperation;
    • Provision of personal protective clothing and equipment;
    • Safe plant and substances;
    • Reporting of fatalities, injury and disease;
• Duty of employee:
  
  • Employees must take reasonable care for their own safety and health at work
    and avoid harming the safety and health of other people through any act or
    omission at work.
    
    • Following the employer’s safety and health instructions;
    • Using personal protective clothing and equipment;
    • Taking good care of equipment;
    • Reporting hazards;
    • Reporting work-related injuries or harm to health; and
    • Co-operating with employers so that employers are able to carry out their duties under the Act.

Question 14

Occupational Safety and Health Act 1984/Work Health and Safety Act 2020

economical

Answer 14

• Loss of income for employees
• Loss of income for employers if the business is shut down
• Damage to the reputation of business
• An employee may need to have extended leave costing the company money
• Damage to equipment

Question 15

Occupational Safety and Health Act 1984/Work Health and Safety Act 2020

social

Answer 15

• Loss of life
• Impacts family lives
• A person may not be able to work for the rest of their lives.