Frequently Asked Questions
What are the benefits of using a Third Party Auditor for your Regulatory Audits?
Auditing is an essential part of maintaining a good Food Safety Program. Audits are also an essential requirement in certain industries such as Aged Care, Dairy, Meat and Seafood. Auditing is done to maintain national Food Standards codes and to achieve compliance.
Engaging an experienced Third Party Auditor can provide consistency in meeting your food safety obligations.
With specialist knowledge of HACCP and an excellent understanding of regulatory standards and guidelines and continuous consultation with the NSW Food Authority we can interpret your requirements for food safety.
What is a Food Safety Audit?
An audit is a planned and formal process for gathering evidence to identify food safety and sanitation issues in your workplace. At the end we provide feedback on methods to improve procedures or employee behaviour to minimise risk and liability.
The process requires an auditor to gather measurable, unbiased, information against set criteria laid out in Food Acts, Food Standards Code and Food Safety Program to review your compliance to these regulations and to help with your continuous improvement and growth regarding Food Safety.
The desired outcome of an audit in a food establishment is the prevention of a food borne illness outbreak.
What is Food Poisoning?
Food poisoning is the name for the range of illnesses caused by eating or drinking contaminated food or drink.
It is also sometimes called foodborne illness.
It is quite common, affecting an estimated 4.1 million Australians each year.
The symptoms can be unpleasant and for some groups in society they can be quite serious. Some people can be more vulnerable to, or are affected more by the symptoms of food poisoning.
- pregnant women
- people older than 65 years of age with certain underlying conditions, and
- people with compromised immune systems through chronic or acute ill health and some conditions and treatments
In rare cases, food poisoning can result in long-term health problems and even death
Most food poisoning is caused by harmful bugs (pathogens) getting into food.
The most common types of food poisoning are:
- bacterial eg Salmonella, Campylobacter, E.coli and Listeria
- viral eg Norovirus, Rotavirus and Hepatitis A
- intoxication caused by the toxins produced by some bugs such as Staphylococcus aureus, Bacillus cereus and Clostridium perfringens.
Some of these bugs can also be transferred from person-to-person with or without symptoms, or via contaminated surfaces. The symptoms they cause are the same even if food is not involved.
Food poisoning can be caused by:
- not cooking food thoroughly
- not storing food that needs to be chilled below 5°C
- someone who is ill or has poor hand hygiene handling the food
- eating food after a ‘use-by’ date
- cross contamination, where bacteria is spread between food, surfaces, utensils and equipment
What does HACCP mean?
HACCP is an internationally recognised system used to identify and manage risk. It stands for Hazard Analysis of Critical Control Points.
The principles of HACCP are:
- hazard analysis
- identifying critical control points
- establishing critical limits
- taking corrective action
- keeping records
- verifying results.
Does my business need a Food Safety Program?
Give us a call to speak to an expert.