New food safety safeguards to apply to all food businesses

Licensed food businesses have four months remaining to implement new State Government measures aimed at making food sold in Queensland safer.

Health Minister Stephen Robertson said today during Food Safety Week the measures require all licensed food businesses to appoint a Food Safety Supervisor and, in certain cases, develop a food safety program.

“Food safety supervisors must have a demonstrated level of skill and knowledge to ensure their business meets new food hygiene and safety standards,” he said.

“This ground-level focus strengthens the ability of food businesses to identify and solve potential food safety problems before they affect consumers.

“All food businesses in Queensland must also immediately report any food contamination or tampering incidents to health authorities.”

Mr Robertson said the new requirements for food safety supervisors come into effect on 22 February 2008.

“Any business that fails to employ a food safety supervisor or, where required, develop an accredited food safety program will be liable to a possible maximum penalty of $75,000.

“However, we will allow an enforcement grace period until 1 July 2008 giving businesses time to comply fully with the new arrangements.

“The State Government is committed to ensuring the food we eat is safe.

“Food-borne illness is an issue that affects large numbers of Queenslanders and is especially serious for the elderly and young children.

“Each year it is responsible for approximately 10 deaths in Queensland and about 750 hospitalisations.

“Food contamination incidents last year prompted the government to implement tough new laws governing food outlets, manufacturers and suppliers in Queensland.

“Changes to the Food Act 2006 toughen up food monitoring, production safety standards and reporting requirements for all food manufacturers and food outlets.

“All food businesses are required to comply with the Act, from small mobile food vans selling sandwiches to restaurants; food manufacturers, suppliers, caterers and all other organisations that prepare or sell food.”

Mr Robertson said food businesses would fall into three categories:

• low-risk businesses, such as those selling packaged food and whole fruit and vegetables will comply with the Act but not hold a licence

• medium-risk businesses, such as cafes and restaurants, will need to hold a licence with their local government

• high-risk businesses, such as caterers and private hospitals, will need to hold a licence and have a food safety program in place.

“High risk businesses have to incorporate programs into their day-to-day operations, have them accredited by local government, and record the outcomes.

“They will be subject to compliance audits, conducted as frequently as requested by the local government with whom they are accredited.

The laws exempt people who wish to prepare food in their home and donate it to non-profit organisations and food prepared in private homes as part of a home support service.

While also exempt, equivalent administrative arrangements will apply to public hospitals, prisons, state school tuckshops and other State Government organisations.

Mr Robertson said the new food safety measures had been developed by Queensland Health following extensive consultation with food industry representatives, the Local Government Association of Queensland, local authorities and other key stakeholders.

Further information about Queensland food safety laws, including resources to support business, can be found at: http://www.health.qld.gov.au/industry/food/default.asp

13 November,  2007
MEDIA: Joshua Cooney 3234 1185