Countdown to better food safety for Queenslanders

Licensed food businesses in Queensland have just 30 days to comply with new food safety laws designed to protect the public, Health Minister Stephen Robertson said today.

Mr Robertson said all businesses involved in the manufacture, preparation and sale of food to the public have until 22 February 2008 to nominate a Food Safety Supervisor.

However, an enforcement amnesty will apply until 1 July 2008 to allow businesses time to train their food safety supervisors and fully comply with the new requirements.

The new rules apply to all licensed food businesses including small mobile food vans selling sandwiches; restaurants; food manufacturers, suppliers, caterers and all other organisations that prepare or sell food.

Organisations exempt from requiring a food licence or a food safety supervisor include:

• Community not-for-profit organisations that hold sausage sizzles and cake stalls; plus food businesses only selling low risk food such as soft drinks, packaged food and whole fruit and vegetables.

• People who prepare food in their home and donate it to non-profit organisations; or food prepared in private homes as part of a home support service.

Mr Robertson said 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.

“Food contamination is also responsible for approximately 10 deaths and 750 hospitalisations in Queensland each year.

“The mandatory appointment of food safety supervisors by all licensed food businesses will provide an added level of on-site protection for the day-to-day preparation of food.

“Food safety supervisors will have the expertise and responsibility to supervise and give directions about food safety to staff in their business.

“This will be a really effective way to achieve food safety best practice and reduce the number of food contamination instances in Queensland,” Mr Robertson said.

A Food Safety Supervisor is a person who:

• Knows how to recognise, prevent and alleviate food safety hazards of the food business;

• Has skills and knowledge in matters relating to food safety relevant to the food business;

• Has the authority to supervise and give directions about matters relating to food safety to persons who handle food in a food business.

Mr Robertson said that in small food businesses where there is regular turnover of staff, it may be appropriate for the owner to be the food safety supervisor.

Food business will fall into three categories:

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

• Medium-risk businesses such as manufacturers, cafes and restaurants, will need to hold a licence with their Local Government

• High-risk businesses currently defined as caterers and private hospitals, will need to hold a licence and have an accredited 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 ensure that they monitor control measures and apply corrective actions to manage food safety hazards.

The maximum penalty for failing to appoint a food safety supervisor is currently $3750; while businesses which fail to develop and implement an accredited food safety program would be liable to a possible maximum penalty of $75,000.

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

MEDIA: PAUL LYNCH 3234 1190