Food safety in focus Food Act report 2010 Food safety in focus Food Act report 2010 This report has been developed as required under the Food Act 1984 (s. 7(C)).
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ISSN 2200-1220 (Print) ISSN 2200-1239 (Online) Food safety in focus Food Act report 2010
Contents
From the Minister for Health 1 From the Municipal Association of Victoria 2 Highlights for 2010 3 About this report 6 Food safety reform in Victoria 7 Food regulation: a shared responsibility 15 Keeping food-borne illness in check 19 Safer food, better business: Victoria’s food industry 23 Annual review 2010 27 Supporting food safety statewide 43 Workforce: the capacity to change 49 In your municipality 55 The national picture 93 Looking forward 97 Appendices 99 Appendix 1: Data sources, specifications and limitations 100 Appendix 2: Governance 103 Appendix 3: Functions, accountabilities and legislation 105 Appendix 4: Fixed and mobile food premises registrations/notifications 106 by business class, region and municipality, Victoria, as at December 2010 Appendix 5: Fixed and mobile food premises registrations/notifications 108 by business class, region and similar municipality, Victoria, as at December 2010 Appendix 6: Municipalities by number of fixed and mobile food premises 110 registrations/notifications by business class, Victoria, as at December 2010 Appendix 7: Food premises by number and rate per 10,000 persons, Victoria 2010 112 Appendix 8: Offences under the Food Act 1984 which resulted in a conviction, 114 by type of offence, Victoria, July to December 2010 Appendix 9: Number of food premises where Food Act offences have been committed, resulting in a conviction, 117 by municipality and type and number of offences, Victoria, July to December 2010 Appendix 10: Major food safety and related committees 125 Appendix 11: Resources and publications 131 Appendix 12: Websites 133 Appendix 13: Glossary of terms 134 Appendix 14: Acronyms 137 References 138 List of figures
Figure 1: Food Act and associated reforms 2010 12 Figure 2: Food Safety and Regulation Unit responsibilities 18 Figure 3: Food-borne and suspected food-borne outbreaks by cause (n = 40), Victoria, 2010 21 Figure 4: History of food regulation in Victoria 26 Figure 5: Typical food premises classifications under theFood Act 1984 30 Figure 6: Food premises registrations and notifications, as at December 2010 31 Figure 7: Food premises by Department of Health region, as at December 2010 31 Figure 8: Numbers of fixed and mobile food premises by municipality, Victoria, as at December 2010 34 Figure 9: Food premises per 10,000 population in Victoria, as at December 2010 35 Figure 10: Examples of food complaints 2010 37 Figure 11: Notifiable microorganisms, Schedule 5, Public Health and Wellbeing Regulations 2009 38 Figure 12: Visits to Department of Health food safety website, January to December 2010 47 Figure 13: Most viewed content on food safety website, January to December 2010 47
List of tables
Table 1: Fixed and mobile food premises by business class and region, Victoria, as at December 2010 32 Table 2: Fixed and mobile food premises registrations/notifications by business class, 32 region and similar municipality, Victoria, as at December 2010 Table 3: Food recalls conducted by Department of Health by reason for recall, Victoria, 36 January to December 2010 Table 4: Food complaints and incidents by type, Victoria, January to December 2010 37 Table 5: Convictions for offences under the Food Act by number of food premises at which a conviction 41 was recorded for each offence, and by number and type of offence, Victoria, July to December 2010 Table 6: Number of food premises where Food Act offences have been committed at which a prosecution 42 resulted in a conviction, by municipality and region, Victoria, July to December 2010 Table 7: Participants in dofoodsafely food-handler training program, January to December 2010 51 Table 8: dofoodsafely participants by employment status, January to December 2010 51 Table 9: dofoodsafely users’ first or main language spoken, January to December 2010 51 Food safety in focus Food Act report 2010
From the Minister for Health
Victoria has a vibrant food industry which is vitally Community and not-for-profit groups have welcomed the important to Victorians’ health and to our economy. new food premises classification system. Based on the Our state is Australia’s largest food production, lower food safety risks involved in running simple sausage processing and exporting state, and as such our sizzles, cake stalls and similar events, it significantly eases food industry is a major employer and a significant their obligations under the Food Act. contributor to Victoria’s export success. Public confidence in our first-class food regulatory This is a period of exciting challenges in food safety system remains justifiably high. As the new and better and food regulation. The Food Act 1984 recently food regulatory frameworks are bedded down, our focus underwent major amendment. This report focuses in coming years must be on continuing collaboration on the stories behind the changes and our progress between the Department of Health and local government in implementing them. as coregulators, and engaging with the food industry to improve food safety outcomes. Our regulatory system makes use of the best science to protect public health and consumer interests in food safety I commend the inaugural Food Act annual report to all and hygiene. At the same time, it is now better attuned to those with an interest in this important area. the issues facing the food industry – in particular its need to remain competitive in the marketplace, and its desire for a consistent regulatory approach across Victoria.
Enhancing food safety and hygiene has obvious direct benefits for Victorians and also for the consumers who The Hon. David Davis, MLC enjoy Victorian food abroad. A strong food regulatory Minister for Health system has additional benefits for Victoria’s position in the global food market. Purchasers of our food exports have confidence that the products they buy have come from a market where a robust food safety regulatory framework is in place.
Work to implement the amended Food Act has involved an intensive focus on a number of key areas – these include education for food handlers, enhanced surveillance, monitoring and enforcement, and provision of a sound scientific framework to underpin risk management decisions.
During the year, significant progress was made in supporting local governments in their role as the primary food regulators on the ground. New tools, guidance and training have ensured they understand their responsibilities under the amended Act, and are well equipped to discharge them. While it rarely makes the headlines, local governments’ work in monitoring and enforcing the Food Act is the bedrock of our enviable food safety system.
1 From the Municipal Association of Victoria
The Municipal Association of Victoria (MAV), as the The MAV thanks councils for their participation in this peak body representing local government in Victoria, endeavour and their willingness to share information. welcomes the partnership with the Department of Health As the reporting system matures, it will become a to implement a statewide system that improves information powerful tool enabling state and local government to and knowledge about food safety regulatory activities make policy decisions underpinned by strong evidence, undertaken by the department and councils. so that their efforts are better focused on the food risks that pose the greatest threat to safety. This in turn will Victoria’s 79 councils have an enduring involvement in strengthen food safety for consumers, and the proud food safety regulation. Hygiene, cleanliness and the reputation of Victoria’s food businesses. availability of safe food for sale have been key priorities for municipal health inspectors for many decades. Over time these responsibilities have been formalised through state legislation, with the resulting statutory requirements now contained in the Food Act 1984.
While councils have had direct knowledge of, and worked Rob Spence closely with, food businesses in their municipalities for Chief Executive Officer many years, there has been a gap in understanding problems that cross municipal boundaries which could be mitigated through collaborative effort between councils and with the Department of Health.
This report, for the first time, enables a statewide picture of food safety activities to be provided. The information collated through this process will assist policymakers in both state and local government to identify areas in need of attention and where additional regulatory effort should be focused.
In delivering this report, there has been a vast amount of goodwill and collaborative effort by officers from the Department of Health, and within and across councils. In addition to the introduction of many new changes that council staff have needed to understand and explain to food businesses over the past 12 months, municipalities have also worked diligently to adjust their administrative processes so their data is in a format that can be shared with others. While this process remains ongoing and improvements are required, we are proud of councils’ commitment and the considerable inroads that have been made so far.
2 Food safety in focus Food Act report 2010
Highlights for 2010
Policy, legislation, and advice Food Act Communication reforms implemented
Emergency Enforcement response
Food-handler Knowledge training
Food Investigations surveillance
The Food Amendment (Regulation Reform) Bill was passed by Parliament in 2009. As a consequence, 2010 was a year of enormous change, challenge and achievement.
Policy, legislation, and advice
Jan Public Health and Wellbeing Act 2008 came into force, making further changes to Food Act 1984 Jan–Dec Food Safety Council reappointed by Minister – met five times Jul Review of department’s Food Safety and Regulation Unit commenced to align it to its new role
Food Act reforms implemented
Jan–Dec Nine council advisory bulletins published Mar Briefing session held on Food Act changes for all councils Apr Online food premises classification tool for councils released Apr–Nov Three hundred council officers attended statewide forums Jun New four-tier food premises classification system declared Committee of Food Regulators established Class 3 premises food safety records declared
3 Jul Major Food Act amendments came into effect in three phases on 1 July 2010, with remaining phases scheduled for 1 March and 1 July 2011 New web page for environmental health officers went live Many councils commenced recognising food vans and stalls registered by other councils Class 2 food safety program template released Council officers’ Food Act delegations updated Public register of Food Act convictions commenced Aug Forum for class 2 food safety program template developers on changes to Food Act Minimum records sheets for class 3 food premises released Sep Council data reporting requirements in place Sep–Oct Regional briefing sessions for council environmental health officers held
Enforcement
Mar Forum for food safety auditors held Jul Council CEOs given power to temporarily close unsafe food premises Councils have power under Food Act to offer audit services Jul–Dec Twenty-four successful prosecutions by councils for offences under the Food Act Sep Online orientation course for new food safety auditors launched
Food-handler training
Jan–Dec 18,514 visitors to dofoodsafely – new online learning program for food handlers Feb Food Allergy and Intolerance Education Project training completed Aug dofoodsafely wins IUoFST Global Food Award Dec dofoodsafely launched in Arabic, Chinese and Vietnamese languages
Food surveillance
Jan–Mar New food sampling forms pilot study conducted Jan–Dec Six regional surveys completed Feb Annual update for authorised food analysts held Validation of economic model for food-borne illness commenced Mar FSANZ submission on primary production and processing standard on raw milk products submitted Apr–May One-hundred and forty EHOs from fifty-five councils attend department-funded NATA training in effective food and water sampling techniques Jul Study of knowledge and skills in food handling in class 3 businesses completed Nov Building of new food sampling surveillance system commenced
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Investigations
Oct EHO Legal Management Course content updated Mar Major hepatitis A outbreak ended following the most complex investigation ever undertaken in Victoria. This included issuing a comprehensive Department of Health Food Act Order in November 2009
Knowledge
Aug Research program established to contribute new knowledge for food safety and public health policy Sep Update of new Food Act Data Set released Guide to recording and reporting Food Act activities released to councils Non-traditional foods added to Food atlas Oct Councils commenced statewide data collection on Food Act activities Nov–Dec Council IT systems upgraded to collect new Food Act activities data
Emergency response
Jan–Mar Food Safety Unit staff rostered to code red emergency response teams Jul Food Safety Unit capacity strengthened; two staff attended intensive emergency management course Senior staff attended week-long incident control course
Communication
Jan–Dec Responded to 2,650 emails to the Food Safety inbox Answered 4,479 calls to the Food Safety Hotlines (4,333 in 2008, 4,363 in 2009) Thirty-five information flyers, guides and bulletins published for councils and business Jul Food safety website revamped Sep Victorian hosted Third Australian Food Safety Conference with 270 attendees
5 About this report
Welcome to the Victorian Department of Health’s inaugural For the first time, these developments will provide a picture annual report on food safety regulation in Victoria. of how food regulation is working across Victoria, and how it can be improved. These new data will better enable the Wide-ranging amendments to the Victorian Food Act department and councils to identify emerging food safety 1984 came into effect in July 2010. Among other benefits, risks that have the potential to impact on public health. the changes have strengthened the accountabilities of In turn, better information will provide a sound foundation food regulators through the introduction of annual public for risk assessments on which food safety policy and reporting about food safety regulation. enforcement decision making can be based. In the summer of 1996–97, Victoria’s food safety regulatory system came under scrutiny following a string of serious Inaugural and future reports food poisoning outbreaks. Since then, there have been four external inquiries into food safety and regulation, This first report details the work of the department and three rounds of major changes to the Food Act. and councils to put the Food Act reforms into place, along with non-statutory initiatives being implemented Each has improved aspects of the state’s food regulatory in tandem with the legislation. Statistics presented date system. The latest – an inquiry undertaken by the from the commencement of statewide data systems, that Victorian Competition and Efficiency Commission (VCEC) is, all food premises convictions from July to December – highlighted policy gaps and made recommendations 2010, and registrations and notifications of all fixed for a more systematic approach. It also found that lack of and mobile food premises for the calendar year 2010.1 information undermined the department’s and councils’ Statistics on food-borne illness outbreaks, food recalls ability to focus attention on areas of highest food safety and complaints were sourced from routine Department risk (VCEC 2007). of Health collections.
This report is part of the government’s response to As data system enhancements are completed, future VCEC’s findings. It includes the following key elements. reports will also include information on temporary food • From 1 July 2010, the department began publishing premises, and on a broader range of enforcement actions details of convictions for offences under the Food Act for offences under the Food Act taken by each council and on its website. the Secretary of the Department of Health. • From 1 October 2010, Victoria’s 79 councils Sources and specifications for data items used in this commenced recording their Food Act enforcement report are provided in Appendix 1. activities against a statewide Food Act Data Set developed by the department in collaboration with Acknowledgements councils. This data will be used as the basis of the new reports to the department. Close cooperation with the Municipal Association of Victoria, and with local governments that enforce food • Work is underway to improve existing surveillance law, has been critical for effective data collection and the of the safety and hygiene of food served in Victoria. preparation of this report. The MAV/Local Government From mid-2012, statewide collation and analysis of all Reporting Working Group also assisted by commenting food surveillance conducted in Victoria will commence. on the proposed scope and contents of the report and This will bring together the results of active surveillance on subsequent drafts (see Appendix 10). undertaken by all councils since 1984.
1 The data collection period for registrations and notifications spanned October–December 2010. However, the data represent a snapshot of registrations and notifications for the full 2010 calendar year, as registration is required annually and notifications once only.
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Food safety reform in Victoria
Delicatessen Manager, Golda Hanzekovic and Adrian Chila, Knox City Council Environmental Health Officer 7 in training at Unique Pasta, Knox Shopping Centre Changing landscape Food laws apply to a wide spectrum of food businesses – from cottage-based to large-scale manufacture, the importation of food from other countries, a varied retail sector ranging from restaurants to supermarkets to corner shops, facilities that serve meals such as hospitals and nursing homes, and community activities such as fundraisers.
This means that these laws cover an enormous variety of activities. Many are devoted to ensuring that food is safe to eat. Others, such as many labelling requirements, are about informing consumers. Yet others set standards for highly technical areas such as the composition of foods.
Food safety regulation involves all levels of government – Commonwealth, state and local. No single level of government has exclusive control. Each has responsibility for areas that fall within its constitutional role in our federal Melbourne City Council Environmental Health Officer, system. All levels must work together to produce a Andrew Lloyd with chef Kenneth Lee at Yoyogi Restaurant, Swantson Street, Melbourne coherent food safety regulation system.
Each aspect of food law – its development, review, Food laws are of significant interest to a diverse range interpretation, explanation to businesses, monitoring of of parties. Among these are professional and peak compliance, enforcement and emergency responses to organisations, food producers and manufacturers, remedy breaches – must be undertaken by the right level wholesalers and retail service providers, governments or levels of government. This will be the level that has (local, state and Commonwealth), the media, professional the power and capacity – and which is therefore best groups, and – because we all eat food – the general public. placed – to fulfil the task. Not all of these parties have obligations under the laws.
The challenge is to work within this system to create and apply laws that are workable and protect public health. Over time, Victoria’s food regulatory framework has shifted from highly prescriptive regulation to a more outcomes- based approach that gives businesses greater flexibility about how to comply. In the late 1990s, Victoria was the first jurisdiction to apply the risk management approach in food safety advocated by the Australia New Zealand Food Authority. More recently, there has been a shift towards accommodating measures already used by many businesses, such as industry food safety programs and audit processes. A strong focus has been maintained on prevention and local governments’ monitoring role, as these are strengths of the system.
Christina Galgano cooking at Casa Elda Viccori Aged Care Facility in the City of Yarra
8 Food safety in focus Food Act report 2010
Simplifying the menu Risk management approach – the VCEC report A clear set of policy objectives has guided the legislative In the last decade, both the Victorian Competition and response to VCEC, as set out in the reforms to the Food Efficiency Commission (VCEC) and the Auditor General Act. Under the amended Food Act, the level of regulation have reviewed Victoria’s system of food safety and is now better matched to the risk of different food-handling regulation, each identifying areas for improvement activities. Without diminishing the intended protections of (see Figure 4, p. 26). Most recently, VCEC’s report public health, the new regulatory regime takes account of Simplifying the menu: food regulation in Victoria community expectations and the pressures on business. (VCEC 2007) led to major changes to the Food Act The level of regulation remains similar for premises 1984. The first phase of these reforms came into effect carrying out higher-risk food activities. However, regulatory on 1 July 2010, with further phases scheduled for requirements have been eased for businesses and March and July 2011. All of Victoria’s 50,000 food community groups whose food-handling activities pose businesses, as well as community groups involved only low risk to public health. This is designed to reduce in food fundraisers, are affected by the changes. the time and costs of complying with the Act for many businesses and community groups. A range of issues prompted the VCEC review. There was a widespread perception that the level of Changes to the Act have also clarified responsibilities for regulation was disproportionate, especially for lower-risk solving food safety system problems locally and across and fundraising activities. Concerns about inconsistency the state. Businesses expect a similar approach to food of regulatory approach across Victoria’s 79 councils, regulation by councils across the state. The Department gaps in councils’ powers to adequately enforce the of Health now has a statutory responsibility to provide Act, and a lack of publicly available information about guidance to councils in order to promote consistent convictions for offences also played a part. statewide application of the Act. The department is also responsible for developing policies, guidelines and risk In conducting the inquiry, VCEC was acutely aware that management frameworks for the state, and has a last- many food businesses transcend state and national resort power to direct councils on matters of policy and borders. The need to provide safe food controls, administration. One of the recognised strengths of the cost-effective compliance and enforcement arrangements Victorian system is that councils are in regular contact for government, consumers and industry, and a consistent with their food businesses. Councils continue in their regulatory approach across Victoria underpinned VCEC’s roles as primary regulators on the ground. recommendations. Working to achieve consistent approaches to regulation across the state is a new challenge that will demand different ways of thinking and working from local governments and the department. In implementing the major changes to the Food Act, the department has given priority to providing advice and support so that councils understand their changed responsibilities and are well equipped to discharge them.
Department of Health Food Safety and Regulation Unit staff Dianne Scott, Gary Smith, Philip Montalto, and Pauline Ireland (seated) with facilitator Arron Wood (standing) at Environmental Health Officers Forum, November 2010
9 Improved enforcement tools and data Key elements of regulatory framework Councils continue to provide advice to proprietors and Over 150 organisations and individuals made submissions community groups about how to handle food safely. to VCEC’s inquiry into food safety regulation, and the While they continue to monitor food premises, the changes commission’s draft report was met with great interest have made it easier for them to administer, investigate and in April 2007. The final report, Simplifying the menu, enforce the Food Act. Councils now have the authority was released in February 2008. A departmental to focus their enforcement efforts on food premises that consultation paper followed in July 2008 to elicit views pose greater risks to public health. For example, councils on proposed changes to the Food Act. Over 60 councils may charge fees for follow-up inspections for repeated and other food regulators, and many large and small food non-compliance by a food business, as these businesses businesses, peak bodies, academic institutions and require more council time and effort in monitoring than others put forward their views in 100 submissions. compliant operators. When the Food Amendment (Regulation Reform) Bill To further strengthen food safety risk management, was debated in the Victorian Parliament in July 2009, council chief executive officers may also temporarily close the amendments were welcomed as providing a premises, or stop particular food-handling activities, until balanced approach, and the Bill passed into law public health problems are rectified. From 1 March 2011, with bipartisan support. councils will be able to issue on-the-spot fines for a range The key elements of the state’s reformed regulatory of less serious food safety or hygiene offences. These new framework are summarised in Figure 1 (p. 12) and are enforcement options will mean councils have less need discussed in more detail below. to resort to costly, time-consuming prosecutions for less serious breaches. Food safety risk management For the first time, councils are required to collect a Food premises2 are classified by municipal councils standard suite of data and report to the department according to the public health risks involved in on a quarterly basis. Over time, this will deliver better handling foods: information about how Victoria’s food safety system • class 1 – potentially high-risk foods eaten predominantly is working, and will lead to more effective regulatory by vulnerable people, such as children, older people, management and improved food safety outcomes. hospital inpatients and those with low immunity In 2010, the department and councils focused on the • class 2 – potentially high-risk foods which need correct major work program required to implement the changes temperature control at all times to keep them safe to the Act. Given the large numbers of councils and • class 3 – unpackaged low-risk foods; pre-packaged businesses affected, this work will continue to be a priority potentially high-risk foods; and some small-scale until the remaining new provisions that came into effect community events where food is cooked and in March and July 2011 are bedded down. served immediately • class 4 – other low-risk foods, such as pre-packaged low-risk food, and sausage sizzles and cake stalls.
2 All businesses and groups that sell food in Victoria are collectively known as ‘food premises’, and all have obligations under the Food Act to ensure that the food they sell is safe.
10 Food safety in focus Food Act report 2010
The nature of food, together with the way it is handled, and the vulnerability to illness of the person eating the food, determines food safety risk. The terms ‘potentially high risk’ and ‘low risk’ are used in this report for ease of reference. Potentially high-risk food should be taken to refer to foods that require more careful handling to keep them safe. This usually involves temperature control (refrigeration and/or cooking to a sufficiently high temperature) to control or kill the pathogens that can cause poisoning.
Fees for regulatory services Councils may set their own registration fees on a part- or full-cost recovery basis, and inspection costs are built into the registration fee. Councils also have discretion to charge for repeat inspections of poorly performing food premises.
Food safety program regime In the shift from a two-class system to the new four-tier classification system, only class 1 and 2 food premises Baker, Sheng Yuan He, reviewing food safety program with must have a written plan that shows how they will Knox City Council Environmental Health Officer, Adrian Chila, manage the safety of the food they prepare, serve, Knox City Shopping Centre manufacture or sell. Food safety programs are based on the internationally recognised principles of Hazard Analysis Food safety supervisors Critical Control Points (HACCP), where potential hazards Generally class 1 and 2 food premises must ensure there is are systematically identified and analysed. Many premises a food safety supervisor for the premises. The supervisor’s have moved from class 2 to either class 3 or 4 and are not role is to oversee food handling in the business and make required to have food safety programs due to the lower sure it is done safely. risk of their food-handling activities. Choice of food safety supervisor training Choice of food safety program Food safety supervisors with appropriate experience, with Businesses may use a registered Department of Health or without formal qualifications, must have their skills and template to develop their food safety programs. This knowledge recognised against defined competencies. is a more straightforward, inexpensive approach than Mandatory compliance checks employing someone to prepare a food safety program tailored specifically for the business. Those using a The compliance regime for class 1, 2 and 3 premises registered template are not required to have their involves some combination of independent audit, programs audited by an accredited auditor, as these assessment and inspection by a council officer. Food templates have already been assessed as suitable, premises are checked once or twice each year, depending and compliance with the program is monitored by local on their business classification and the type of food safety government. Proprietors who opt to develop their own program in place. This is to ensure the right food safety food safety programs must have the program audited program is in place, and that the proprietor is complying at specified intervals. These food businesses are also with it and with the applicable food safety standards. In subject to local government monitoring. view of the lower food safety risks involved, the compliance regime for class 4 premises involves discretionary council inspection if a complaint is received or for a spot check.
11 Figure 1: Food Act and associated reforms 2010 Summary of Victoria’s food regulatory system under the amended Food Act 1984, and accompanying non-legislative reforms
New food premises classifications Legislative reforms Class 1 Class 2 Class 3 Class 4 Rationale for Handles, processes Supplies potentially hazardous unpackaged Supplies or Supplies low-risk classification or serves ready- foods which need correct temperature handles unpackaged pre-packaged based on risks to-eat potentially control throughout the food-handling low-risk foods or foods which do not hazardous food process, including cooking and storage, pre-packaged need refrigeration. to groups most to keep them safe (e.g. restaurants) potentially Also sessional vulnerable to hazardous foods kindergartens food-related illness which simply need where cut fruit is (e.g. hospital refrigeration to served, sausage patients, nursing keep them safe sizzles where food home residents, (e.g. milk bars, is cooked, served children in long or bread baking) and immediately day childcare) and some consumed, and community events cake stalls Council registration Independent food Independent food or notification safety program Standard food safety safely program registration (initially) program registration registration Registration Notification Initial or Annual Initial or Annual Initial or Annual Initial or Annual Initial or Annual transfer renewal transfer renewal transfer renewal transfer renewal transfer renewal Type of compliance check Audit by approved auditor.
Reports to be available to council Council assessment Mandatory council inspection Choice of Independent Independent FSP including x No food safety x No food safety food safety FSP including whole-of-business QA system or program required program required program whole-of-business Simplified department-approved standard Simple record QA system or keeping Department- approved standard (future) Choice of staff Food Safety Food Safety Supervisor including other supervisor training Supervisor including accredited training (e.g. chef) or other accredited via recognised QA system training (e.g. chef) or via recognised QA system Support to businesses Choice of food Council advice Council advice and support Council advice Council advice handler staff and support Optional free online training and support and support training Optional free Free guidance material Optional free Optional free online training online training online training Free guidance Free guidance Free guidance material material material
12 Food safety in focus Food Act report 2010
On-the-spot checks New enforcement tools Councils can also inspect any food premises for a spot Assisting food premises to handle food safely remains check, to make sure that food is safe, or if any complaints a priority under the amended Food Act. To complement are received. this approach, councils now have a wider range of enforcement options that make it easier for them to Choice of food safety auditor administer, investigate and enforce the Food Act. Council officers are now able to audit food safety programs Where necessary to protect public health, council chief on behalf of their councils, provided that the officers are executive officers maytemporarily close premises or approved auditors under the Food Act and the council stop particular food-handling activities until problems are has chosen to offer audit services. This allows for more rectified. This can be the case if there are major breaches, flexible use of the expertise of both private auditors and or if a business continues to handle food inappropriately, council environmental health officers. Businesses are able despite having been ordered by council to clean its to choose either council or private auditors to provide their premises or change its practices. Information about food safety audits. convictions for serious non-compliance with the Food Act became publicly available on the Food Safety Food safety surveillance website in July 2010. Since March 2011, councils can Under the Food Act, food analysts regularly test food issue infringement notices for certain less serious samples submitted by councils for pathogens that food safety or hygiene offences. can cause food poisoning. This may be in response to consumer complaints or environmental health officer concerns identified during routine inspections. Arranging for laboratory analysis of food samples has always been an important council function. From 1 March 2011, surveillance will be increased in districts with greater numbers of food premises, and in class 1 premises which serve food to vulnerable people. A centralised system for collation and analysis of all food surveillance conducted in Victoria is also being established to enable better analysis of trends and a coordinated approach to food sampling across the state.
13 Food safety reporting system For the first time, councils across Victoria are using a common data set based on standard definitions to report on their Food Act activities to the Department of Health. Use of the data set commenced in October 2010. Quarterly and annual reporting will improve regulatory management and food safety outcomes, and ensure greater accountability of food safety regulators.
Other initiatives A range of other activities, tools and resources has been developed in tandem with the legislation. These include simplified food safety program templates, free online training for food handlers and establishment of a food regulators’ forum.
Conclusion The 2010 amendments to the Food Act fundamentally change the food regulatory system in Victoria. They La Fiera Festival, Myrtleford, May 2010. Walnuts and represent a shift away from the prescriptive standards of Alpine olive oil grown and processed in the Alpine area the past to a focus on prevention and outcomes-based standards. They provide more choice for food premises in Single statewide registration for food vans how they meet their regulatory obligations, provided that and stalls they handle food safely. From 1 July 2011, proprietors of temporary and mobile As with any major change, new ways of thinking are class 2, 3 and 4 food premises only need to register needed to build a responsive and effective food regulatory with or notify one principal council to operate in any system for the state. As the primary food safety regulators, council district in Victoria. They also need to lodge simple the effort and commitment of Victoria’s 79 municipal statements of trade advising each relevant council where councils is a critical ingredient for success. The benefits and when they will be operating in their municipalities. of these momentous changes for food premises and This new scheme is to replace the former system under community groups that sell food to raise funds, and for which multiple registrations were required to operate in public health, will ensure Victoria remains a leader in different council districts. As part of the changeover to food safety and regulation. this mandatory statewide single registration system, for one year from July 2010 a voluntary version applied under which councils can choose to recognise registrations issued by other councils.
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Food regulation: a shared responsibility
Aoife Kehil, Shire of Yarra Ranges Environmental Health Officer, and cellar hand Aaron Hancock at Coldstream Hills Winery 15 All three levels of government share responsibility for Local councils implement the legislation at the local level developing and administering food regulation. They do through registration and the monitoring and inspection of so within a framework that endeavours to harmonise food premises. Important activities include education and regulatory requirements in a widely dispersed and varied enforcement, and the taking of food samples. food industry. Appendix 2 outlines the system whereby the Food businesses must register annually or notify council, Commonwealth and state governments jointly agree upon develop food-handling and hygiene practices, ensure that national food standards, which are embodied in the Food their premises are kept clean and sanitary, and comply Standards Code. The objectives of the system are to: with the Food Standards Code. • provide safe food controls Food safety auditors, known as third-party auditors, • reduce regulatory burden for food businesses approved by the Department of Health, check that certain • facilitate harmonisation of Australia’s domestic and food businesses comply with their food safety program export food standards with international food standards and that the program remains appropriate for their • provide cost-effective compliance and enforcement operations. arrangements for government, consumers and industry Food Safety Council advises the Minister for Health (for example consistent penalties) on strategic issues of food safety. • provide a consistent regulatory approach across Australia. Primary producers of meat, seafood and dairy food are bound by specific national standards in the Food National food standards provide legally enforceable Standards Code which apply under the Food Act. obligations relating to the composition, production, This is backed up by other industry-specific legislation handling and labelling of food. that includes customised licensing and monitoring Known as the Food Standards Code, this collection of arrangements that are suitable for these areas of primary bi-national standards promotes consistency in Australia’s production and related manufacturing. These separate and New Zealand’s food laws. Acts fall within the portfolio of the Department of Primary Industry. Under this legislation, PrimeSafe licenses and Victoria has two main domains of food safety regulation – enforces laws for meat-processing facilities and seafood sale of food and primary production. businesses. Dairy Food Safety Victoria has these regulatory The Department of Health has general oversight of the functions for dairies, milk tankers and related activities.3 administration of the Victorian Food Act. The Act provides the regulatory framework for the food industry to ensure Why is food safety important? that food sold in Victoria is safe, suitable and correctly labelled. The department also responds to food incidents The food supply must not endanger consumer health and emergencies, and coordinates a response when more through biological, chemical and other contaminants. than one municipality is involved. The department has a It must also be truthfully presented for sale to consumers. range of other functions to ensure the proper operation Food safety and quality control measures ensure that of the Act, such as approving auditors, analysts and food remains safe and suitable throughout the cycle of food safety program templates, publishing the register of production, handling, processing, packaging, distribution, convictions, setting requirements for sampling numbers, preparation and sale. and providing guidance to local government and auditors about the Act to promote a consistent approach across the state.
3 Some aspects of primary production and the manufacture, transport and sale of meat, seafood and dairy products are regulated through the following industry-specific Acts – the Meat Industry Act 1993, the Seafood Safety Act 2003, and the Dairy Industry Act 1992. A Memorandum of Understanding between the agencies established under those Acts (that is, the department’s Food Safety Unit, councils via the Municipal Association of Victoria and Environmental Health Australia Victorian Branch) outlines the respective roles of each party in the regulation of the meat, seafood and dairy sectors.
16 Food safety in focus Food Act report 2010
Food Act 1984 (Vic) The principal state Act that controls the sale of food in Victoria is the Food Act 1984. All businesses must comply with the national Food Standards Code, which includes the Food Safety Standards. That Code is developed by Food Standards Australia and New Zealand. It applies as part of the law in Victoria because it is adopted by the Food Act 1984. The Food Act also establishes a food premises classification system and enforcement powers, including emergency powers where there are immediate threats to public health. It provides the means through which municipal councils register food businesses. The Act sets out offences for breaches of the food laws, including the Code.
Other partners Communicable Disease Prevention and Control Unit, Department of Health, coordinates investigation of gastrointestinal illness and outbreaks in collaboration with departmental regions and local government.
Regional environmental health officers in the Department of Health’s eight geographic regions play an important coordination and liaison role and provide assistance and advice to local government on food safety regulation and investigation of gastrointestinal illness and outbreaks.
Environmental Health Unit, Department of Health, ensures safe drinking water for all Victorians. Under the Food Act, food includes water that is sold for human consumption or is used in the preparation of food. The Drinking Water Regulatory Section of the department’s Environmental Health Unit works with the Victorian water industry, the Food Safety and Regulation Unit and other units within the Department of Health, key stakeholders and other government departments in relation to drinking water.
For more detailed information on Victoria’s food safety regulatory system, see Appendices 2 and 3.
17 Figure 2: Food Safety and Regulation Unit responsibilities The Department of Health’s Food Safety and Regulation Unit works to ensure that food sold in Victoria is safe, suitable and correctly labelled.
Incident Policy and standards Regulation Advice management Evidence Food safety management and regulation Statewide surveillance Coordinate Administer Food Act Provide guidance Receive and act on including monitoring whole-of-government with local governments; to councils to laboratory notifications of trends and risks input to national report performance promote consistent of pathogens in food. Commission and food policy to the public administration of Investigate food support research Analyse impact of all Investigate regional Food Act complaints, e.g. labelling, and evaluation on new food standards or statewide Advise consumers and allergens, health claims emerging risks and proposals (which when compliance issues food handlers about and food contamination the effectiveness of adopted become law with Food Act and Food safe food handling Coordinate food recalls regulation and must be enforced Standards Code through telephone and other incident and by Victoria) Develop, approve and hotline, website, emergency responses Represent Victoria on register food safety publications and the to protect public health Stakeholder national food regulation program templates online dofoodsafely Coordinate national engagement committees and for food businesses program food recalls in Victoria Working with technical and policy Support Food Safety Approve food Participate in nationally industry to improve working groups Council and Victorian auditors and analysts, coordinated incident awareness of public Committee of Food investigate complaints review and response health issues and Regulators and take disciplinary activities statutory obligations action Support community Publish statewide groups running food fundraisers to comply register of food Risk management business convictions with the Food Act QA and continuous systems Legislation and improvement policy review and performance Formulate, analyse Ensure all departmental monitoring and review public and council authorised health regulatory policy, officers are equipped monitor legislative to perform statutory Infrastructure developments and functions and exercise improvement analyse development powers lawfully and of legislative and effectively about food Develop and regulatory proposals safety, including the maintain statewide Food Act and the data systems Support Minister for Public Health and for monitoring Health as Victoria’s Wellbeing Act surveillance and lead Minister for enforcement activity Gene Technology
18 Food safety in focus Food Act report 2010
Keeping food-borne illness in check
Microbiologist Dia Kapaklis looking at bacterial colonies on a plate, Microbiological Diagnostic Unit, University of Melbourne 19 In Victoria, poor food preparation, handling and storage While the intent of the Food Act is to reduce the incidence lead to around 1.3 million cases of food-borne illness of food-borne illness, VCEC concluded that it is difficult each year (VCEC 2007). As Victorians eat over 6 billion to disentangle the effects of regulation from other factors, meals every year (Australian Academy of Science 2008), and that there is currently no reliable way to estimate this means around 0.03 per cent of meals consumed the contribution of food regulation to food safety (VCEC each year cause some form of food poisoning. 2007). For example, many food-borne illnesses are caused These estimates include a large number of mild at home rather than by the food-handling practices of cases which are not reported. So, while the chances businesses. Cultural shifts in food preferences, warmer of getting food poisoning are low when the number of weather, and the rising proportion of the population aged meals consumed is considered, on these figures food over 65 might also influence food-borne illness. poisoning costs Victoria around $400 million annually. As food regulators, the department and councils need to Pregnant women, the elderly, young children and people be aware of the extent of food-borne illness in Victoria. with compromised immune systems are especially Food outbreaks warrant detection and tracing back to vulnerable. Food poisoning can also seriously damage their sources because they cause substantial illness business and food industry reputations, and threaten the and, in some cases, even death. Prompt and effective jobs of many workers. It is important to work towards surveillance allows both appropriate control measures preventing even the milder cases. The good news is that to be put in place during an outbreak, and public health much of this illness, suffering and cost are preventable interventions aimed at preventing disease in future. through correct food-handling techniques from production, This section provides an overview of food-borne illness to point of sale, to consumption. in Victoria in 2010.
20 Food safety in focus Food Act report 2010
Food-borne disease outbreaks The investigation of food-borne disease outbreaks in Victoria is coordinated collaboratively between departmental and council staff, particularly when serious pathogens are involved. As food safety issues cross state and territory borders, the department also regularly discusses outbreak information and pathogen notifications with staff in other states. Full details of the notifications of pathogens in Victoria and outbreak information can be found at: http://ideas.health.vic.gov.au
There were 40 food-borne or suspected food-borne outbreaks notified during 2010 (Figure 3). These outbreaks affected approximately 400 people of whom 28 were hospitalised as a result. Salmonella was the most common pathogen responsible for these outbreaks (13), followed by Clostridium perfringens (7). Of the 12 outbreaks where the pathogen was unknown, 10 were also suspected to have been caused by Clostridium perfringens.
Figure 3: Food-borne and suspected food-borne outbreaks by cause (n = 40), Victoria, 2010
21 Preventing outbreaks and improving detection Important food-borne pathogens must be notified to the department by doctors and laboratories. One of these is Listeria monocytogenes, the bacteria which causes listeriosis. Listeriosis can be very serious in vulnerable patients. Victorian council officers take regular samples of food prepared and consumed in Victoria to provide a snapshot of safety (see page 39). When this organism is detected the samples are sent for molecular typing (genetic fingerprinting).
The development of molecular methods to differentiate different strains of bacteria, particularly Listeria monocytogenes, is increasingly used to help link food-borne outbreaks and, wherever possible, to link the food source. As an example, a listeriosis investigation involving cases from three Australian states, including Victoria, was investigated in 2010.
This case provides a good example of how many different pieces of information from different parts of the food regulatory system are communicated and combined to protect public health. This disease cluster was suspected to have been caused by the consumption of melons. Molecular typing from the department’s and councils’ samples matched the molecular typing from cases in this cluster investigation.
As is often the case, the final source of the outbreak was not confirmed. However, the department’s and councils’ sampling and identification of this isolate in this food further strengthened the link between the illness and melons. It also assisted the interstate jurisdictions with their listeriosis investigations, including the assessment of melon-growing farms.
The information from this investigation also allowed the department to update Listeria: the facts, a pamphlet used to alert vulnerable populations about food safety risk. It can be accessed at: http://ideas.health.vic.gov.au/ diseases/listeria-facts.asp
22 Food safety in focus Food Act report 2010
Safer food, better business: Victoria’s food industry
Chef Kenneth Lee with Melbourne City Council Environmental Health Officer, Andrew Lloyd, 23 at Yoyogi Restaurant, Swanston Street, Melbourne Victoria is Australia’s largest food production, processing Food regulation through history and exporting state (Victorian Food Industry Training Board 2011) and its food sector is a major contributor to the state Victoria has a long history of food safety regulation that economy. With an annual turnover of around $25.5 billion reflects the ongoing importance of a safe food supply. (SGS Economics and Planning 2009), it accounts for The Colony of Victoria’s first food regulation in 1863 – 16.2 per cent of the Victoria’s Gross Value Added4 and the Act to Prevent the Adulteration of Articles of Food over 30 per cent of the gross value of Australia’s food and Drink – proved ineffective, in part due to the lack of and beverage industry. The food sector employs more analysts and appropriate analytical methods. Nevertheless, than 370,000 people (14 per cent of the workforce) the Victorian Pure Food Act in 1905 was the first overall (Australian Bureau of Statistics 2006). Aside from these food law developed in Australia and helped establish direct economic contributions, the food sector also Victoria as a leader among jurisdictions working to attracts visitors to the state. ensure a pure, safe food supply.
Victoria is renowned for high-quality raw ingredients In the early years, until agriculture was established, and has a track record for bringing new food products to food quantity rather than quality was the major concern market. The state also has strengths in food packaging for European settlers. The colony relied on food shipments technologies that minimise waste and maximise efficiency, which most often arrived in a poor state. Scarcity of staple and in processing technologies that deliver safe and food ingredients often resulted in deliberate contamination fresh foods. Well-developed agriculture, biotechnology of food, such as bread to which fillers were added to and transport businesses support the state’s thriving reduce production costs. Among Victoria’s earliest food industry. regulatory efforts, weekly rations were mandated to Victoria’s reputation for producing safe, high-quality food reduce scurvy and starvation, and controls were placed assists firms operating in competitive global markets on brewing to conserve scarce wheat for breadmaking. (Invest Victoria 2011). The food sector exports to over 100 countries worldwide, and generates $6.8 billion in exports, which represents 36 per cent of Victoria’s total exports. Our summer crop exports have a seasonal advantage during winter in the northern hemisphere. Victoria also supplies a growing Asia-Pacific market with advanced food and beverage products.
The Victorian Government works to help promote growth of the food industry and to improve linkages through production, processing and marketing-chain channels.
4 The value of outputs less the value of intermediate consumption (OECD 2001).
24 Food safety in focus Food Act report 2010
Fresh local produce at Myrtleford community produce market, May 2010
Current regulatory challenges Social, political and economic circumstances have Standards for the packaging and labelling of processed changed dramatically since these beginnings and foods remain a key food safety measure. As healthier diets thankfully most Australians now enjoy abundant safe, lead to better health outcomes and lower healthcare costs, high-quality foods. And yet, food safety regulation governments and the public are increasingly interested in remains a complex, dynamic area. Almost 150 years on, diet. The advent of new functional foods, such as Victoria’s food regulatory regime continues to respond sports drinks, and the proliferation of health claims in to different foods and food processing methods, food marketing have also considerably expanded the to chemical and microbiological contamination risks, traditional focus of food regulators. and to food-handling risks. Many companies recognise that producing safe food Today’s food regulatory concerns arise from the ways is essential to their viability and have implemented foods are produced, sourced, prepared and delivered. preventive food safety management systems. There are new ways of growing and producing foods Manufacturers, larger retailers, fast-food franchises and such as genetic engineering techniques. New technologies Victoria’s export markets increasingly demand that their have been developed for preserving foods, such as suppliers can verify the safety and quality of the products ultra-high pressure or freezing and cook–chill methods. they buy (Invest Victoria 2011). Tracing the origins of foods through complex global supply chains is now more involved. We face greater challenges in relation to surveillance and quarantine arrangements which are critical for identifying contamination in imported foods and looking out for emerging pathogens in the food system.
25 Figure 4: History of food regulation in Victoria Change is a constant in the food regulatory environment. Victoria has been a leader in food safety regulation over nearly 150 years.
1854 Victorian public health administration system established by the Health Act 1854. 1863 Colony of Victoria passed Australia’s first food Act – Act to Prevent the Adulteration of Articles of Food and Drink. 1901 Under the new Constitution at Federation food matters become a matter for state and territory legislation. 1905 The State of Victoria passed the Pure Food Act – the first overall Food Act developed in Australia. 1908 Prime Minister Alfred Deakin promised uniform food standards. 1914 Five Australian states had passed pure food legislation between 1905 and 1910. The Premiers’ Conference proposed adoption of a set of food regulations by all states. 1950s–1980 From the 1950s, the states and territories supported the development of national uniform food legislation. The Commonwealth Model Food Act was agreed in 1980. 1984 This led to the Victorian Food Act 1984 which consolidated and amended laws relating to the preparation and sale of food, labelling, hygiene requirements and regulation, administration and enforcement of food laws. 1986–1996 National food and hygiene standards were established reinforcing the importance of food safety, including the Australian Food Standards Code 1986, Hazard Analysis Critical Control Points (HACCP) 1994 and national food hygiene standards in 1996. 1996–97 Serious food-borne illness outbreaks in Victoria led to the 1997 Victorian food hygiene strategy: a fresh approach. The Food (Amendment) Act 1997 followed to address food industry concerns about regulatory costs and a desire for greater flexibility. The amended Act required many food business owners to develop food safety programs for the state’s 40,000 food premises. Victoria became the first Australian jurisdiction to apply the food safety risk management approach advocated by ANZFA. 2001 The Food Act 1984 was further amended to address both food industry concerns that the 1997 amendments were too onerous for small and medium size businesses, and local governments’ concerns about their role in approving food safety programs. The amended Act continued the shift from more prescriptive regulation to a prevention and outcome-based approach. 2002 The Victorian Auditor General inquired into whether the food regulatory framework in Victoria efficiently and effectively minimised the risks of food-related illness. Recommendations included more consistent approaches to food safety management across the sector, improvements in councils’ current operations and in the department’s food recall practices, and greater emphasis on education to ensure that businesses were fully aware of their legislative responsibilities. 2007 The Victorian Competition and Efficiency Commission (VCEC) inquiry into food regulation in Victoria examined ways to simplify food regulation without compromising food safety, to clarify the roles of food industry participants, and to recommend best-practice enforcement approaches. 2009 The Victorian Parliament enacted major amendments to the Food Act 1984 to strengthen the governance and accountability of the food regulatory system and achieve greater consistency of approach. The amendments have been progressively implemented in three phases in July 2010, and March and July 2011.
Source: Department of the Parliamentary Library 2001, Food regulation in Australia: a chronology, no. 1 2001–02, Federal Government of Australia, Canberra.
26 Food safety in focus Food Act report 2010
Annual review 2010
Barbara Williams and Chris Scott at work at a Rotary fundraising BBQ stall at the 27 Whitehorse Farmers’ Market with City of Whitehorse Environmental Health Officer Lien Tam From 1 October 2010, councils commenced recording from 79 autonomous councils into a central location. their food safety regulatory activities in a way that can Ten councils also provided additional information about be reported to the Department of Health. This followed the data set and the type of statistical information councils intensive work to establish a statewide information system would like to receive from the collated statistics. In turn, to capture councils’ activities in relation to Food Act the department substantially funded necessary changes monitoring and enforcement. Prior to this, little information to council IT systems, and is providing training and support was available about food businesses registered in Victoria, to council officers in the transition period. and there was no statewide information about even Among its first tasks, the Working Group invested basic things. considerable effort in developing a data dictionary for the Lack of statewide reporting had been identified as a new Food Act Data Set published in September 2009. fundamental weakness in Victoria’s food safety regulatory The shift to the use of consistent terminology across the system over the last decade (Auditor General Victoria state represented a major change for councils, as each 2002; VCEC 2007). This situation arose because the had long-established local practices in place. The data state’s 79 councils have historically made autonomous dictionary also made possible an interactive, web-based decisions about how they will administer their obligations food premises classification tool that ensures councils’ under the Food Act 1984. decisions about food premises classifications are based on the same criteria. While all food premises will benefit from The local knowledge and expertise of local government greater consistency of regulatory treatment by councils, officers across the state is a strong feature of the Victorian this initiative will be especially important for the many food safety system and this has been maintained. businesses operating in multiple local government areas. However, the changes mean that statistics are now collected from all councils so that there is a true picture This work ensures data from councils across the state of how the Act is applied across Victoria. are comparable and can be efficiently retrieved for both internal applications and external communication. As the new reporting system matures, it will become a powerful tool enabling councils and the department to This inaugural annual report presents a range of precisely define, easily integrate and effectively retrieve information on Victorian food businesses for the calendar data. A statewide picture will enable the department to year 2010. It includes a profile of food premises, temporary base policy decisions on evidence and councils will be closures of premises ordered to remedy food safety able to benchmark their regulatory activities against problems, and prosecutions for serious offences under those of similar councils and regional and state averages. the Food Act. Future reports will include more detailed profiling of types of food businesses operating in Victoria, Benefits will accrue to food businesses and community and action taken by councils in the course of enforcing organisations that meet their food safety obligations. the Food Act. Information about temporary food premises, Victoria-wide statistics will enable councils to identify areas such as food stalls, will also feature in future reports. of higher non-compliance and to target their regulatory efforts accordingly, such as additional educational Further work in 2011–12 will focus on the creation of campaigns or inspections. accurate, consistent and transparent data. The intention is that the new system will deliver timely information to An important feature of the data collection and reporting help the department and councils perform their roles as project was to consider the utility and practicalities of coregulators more effectively. Over time, it will become reporting for councils. A council working group, convened a powerful source of information on the performance, by the Municipal Association of Victoria, advised on data challenges and accomplishments of Victoria’s food items which would be necessary or helpful on a statewide regulatory system. basis, and on the most efficient means of transmitting data
28 Food safety in focus Food Act report 2010
Food Act monitoring and enforcement The Act adopts a preventative approach to food safety. It groups food premises into four classes, and sets out different food safety requirements for each class based on the food safety risks of its highest-risk food-handling activity. The classes range from highest risk (class 1), such as a nursing home, to lowest risk (class 4), such as a newsagent selling pre-packaged confectionery.
The level of regulation is largely determined by the microbial hazards posed by food handling onsite. The greater the chance of something going wrong during the food-handling process, and the greater the potential impact on people’s health, the higher the level of regulation.
Under the Food Act, class 1, 2 and 3 food premises must register annually with the responsible council. On a once-off basis, class 4 premises must notify the relevant council of the basic details of the food premises, such as business type, the nature of the business, types of food handled, and the address and contact details.
The data in this chapter illustrate councils’ substantial responsibilities for administering and enforcing the Food Act. Councils register and inspect food businesses that operate permanent sites, known as fixed premises, which sell, store, manufacture, package or transport food for human consumption (including liquor). They do not do so for premises that mainly handle raw meat, poultry or seafood as these are licensed and inspected by PrimeSafe, and dairy premises are licensed by Dairy Food Safety Victoria.
Councils register and inspect mobile food premises (food vans) and temporary food premises (such as stalls). For large councils, this includes numerous major festivals conducted annually in their municipalities, as well as a large number of one-off or occasional stalls.
Councils conduct food-sampling programs, which involve purchasing a statutory number of foods from premises in the municipality and having samples analysed to assess food safety and compliance with standards.
29 They respond to customer requests and complaints about Figure 5: Typical food premises classifications under food hygiene, contamination, suspected food poisoning the Food Act 1984 and food handling. Handles For example Providing information and advice to food handlers during Class 1 Potentially high-risk Hospitals, long day premises visits is a major priority for council environmental foods for groups childcare centres, health officers. Many councils also offer food-handling most vulnerable to nursing homes, information seminars and regular newsletters for food food-related illness meals on wheels premises. Councils also have an active role in educating Class 2 Potentially high-risk Cafés, caterers, fast the community about food safety. foods which need food stores, juice bars, correct temperature some manufacturers, Finally, councils are responsible for acting on all food control at all times to restaurants, recalls advised by the Department of Health, and referring keep them safe supermarkets information to the relevant premises. Class 3 Unpackaged Bakeries, milk bars, low-risk foods, flour mills, some During 2010, a total of 49,882 fixed and mobile food or pre-packaged manufacturers, premises were registered with Victorian councils potentially high-risk most service stations, (class 1, 2 and 3) or had notified councils about foods, occasional some community their food-handling activities (class 4) (Table 1, p. 32). community groups’ group activities Among class 1, 2 and 3 premises, 69 per cent were ‘cook and serve’ located in metropolitan Melbourne, and the remaining foods 31 per cent in non-metropolitan municipalities. Class 4 Other low-risk Bottle shops, green Among class 4 premises, 65 per cent were Melbourne food-handling grocers, newsagents, based and 35 per cent were non-metropolitan. activities, including most vending machines, pre-packaged sausage sizzles, Over the last decade, the number of food businesses low-risk food cake stalls in Victoria has increased at almost double the rate of population growth.
In early 2001, a departmental survey identified 38,194 food premises (Department of Health 2011) – 23 per cent fewer than in 2010. During the same period, Victoria’s population increased by an estimated 12 per cent (Australian Bureau of Statistics 2001; 2011a). In 2010, Melbourne’s North and West Metropolitan Region5 had the highest concentration of food premises in the state. Thirty-three per cent of the state’s food premises were based in this region, reflecting the presence of large numbers of food manufacturing and processing businesses.
5 In this report the term region refers to Health Department regions – see: www.health.vic.gov.au/regions/index.htm
30 Food safety in focus Food Act report 2010
Figure 6: Food premises registrations and notifications, as at December 2010
Registrations – Class 1 to 3 Notifications – Class 4
Food premises were more evenly distributed in regional Figure 7: Food premises by Department of Health Victoria, with seven per cent of Victoria’s food premises region, as at December 2010 based in each of Barwon-South Western, Hume and Loddon Mallee regions, six per cent in Gippsland, and five per cent in the Grampians region. Class 2 premises represented a slightly higher proportion of all businesses in the Barwon-South Western and Gippsland regions than in other regions – 64 per cent and 62 per cent respectively – compared with an average of 56 per cent. In Barwon- South Western region, this reflects both population size and above average growth, especially in Geelong, Surf Coast and Golden Plains, as well as the proliferation of food and wine businesses in the region. Similarly, Gippsland is one of Victoria’s long-established food tourism destinations.
31 Table 1: Fixed and mobile food premises by business class and region, Victoria, as at December 2010 Region Class 1 Class 2 Class 3 Class 4 Total % Melbourne metropolitan Eastern Metropolitan 479 4150 1851 1003 7483 15 North and West Metropolitan 668 11021 2524 2165 16378 33 Southern Metropolitan 564 6435 2010 1157 10166 20 Subtotal 1711 21606 6385 4325 34027 68 Non-metropolitan Victoria Barwon-South Western 161 2313 715 399 3588 7 Gippsland 115 1828 554 455 2952 6 Grampians 111 1388 644 522 2665 5 Hume 130 1923 869 434 3356 7 Loddon Mallee 133 1901 747 513 3294 7 Subtotal 650 9353 3529 2323 15855 32 Total 2361 30959 9914 6648 49882 100
Table 2: Fixed and mobile food premises registrations/notifications by business class, region and similar municipality, Victoria, as at December 2010 Council groups Class 1 No. (%) Class 2 No. (%) Class 3 No. (%) Class 4 No. (%) Total No. (%) Inner metropolitan 951 (4) 14244 (67) 3538 (17) 2640 (12) 21373 (100) Outer metropolitan 760 (6) 7362 (58) 2847 (22) 1685 (13) 12654 (100) Regional cities 351 (5) 4068 (59) 1368 (20) 1144 (17) 6931 (100) Large shires 182 (4) 2948 (61) 1025 (21) 680 (14) 4835 (100) Small shires 117 (3) 2337 (57) 1136 (28) 475 (12) 4065 (100) Victoria 2361 (5) 30959 (62) 9914 (20) 6648 (13) 49882 (100) Range (%) (3–6) (56–67) (17–28) (12–17)
Food Act 1984 food premises classification Class 1 Potentially high-risk foods for groups most vulnerable to food-related illness Class 2 Potentially high-risk foods which need correct temperature control at all times to keep them safe Class 3 Unpackaged low-risk foods, or pre-packaged potentially high-risk foods, occasional community groups’ ‘cook and serve’ foods Class 4 Other low-risk food-handling activities, including pre-packaged low-risk food
32 Food safety in focus Food Act report 2010
Table 2 (p. 32) compares food premises that were registered with councils, or had notified councils of their food-handling activities, across groupings of similar municipalities during 2010. ‘Similar councils’ refers to councils that share similar characteristics, such as location and population density.6
Overall, 62 per cent of all food premises in Victoria were classified by councils as class 2 premises. The corresponding figures were five per cent as class 1, 20 per cent as class 3, and 13 per cent as class 4. Predictably, numbers of premises varied according to council size and location. For example, 70 per cent of all class 2 food premises are located in metropolitan municipalities. Of these 14,224 (46 per cent) were in Melbourne’s inner suburbs where the concentration of food service businesses, such as cafés and restaurants, is greatest.
Food Act enforcement activities entail considerable time Diane Cranston, Yarra City Council Environmental Health Officer, and effort, especially for councils with large numbers of visiting Casa Elda Viccori Aged Care Facility in the City of Yarra food premises, and small councils with small workforces spread across air and water quality, immunisation, disease control, environmental protection and noise control in addition to food safety.
Among Victoria’s 79 councils in 2010, seven metropolitan municipalities and Greater Geelong City Council had more than 1,200 food premises, and 28 non-metropolitan councils had fewer than 300 premises. The remaining 43 councils had between 301 and 1,200 premises (Figure 8).
Adrian Chila, Knox City Council EHO in training, on a field visit
6 Council groupings are those used by Local Government Victoria (LGV). Councils self-selected into these categories which LGV uses in its Consumer satisfaction survey and Victorian local government indicators report. Criteria for the grouping are not published, but include things such as population and budget. The categories are well accepted by councils, and only one council has elected to move into another category since they were developed some years ago.
33 Figure 8: Numbers of fixed and mobile food premises by municipality, Victoria, as at December 2010
Metropolitan Melbourne
Premises by municipality and class
Class 1 food premises 1–300 301–600 601–900 901–1200 1200 +
Class 2 food premises 1–300 301–600 601–900 901–1200 1200 +
Non-metropolitan Class 3 food premises 1–300 301–600 601–900 901–1200 1200 +
Class 4 food premises 1–300 301–600 601–900 901–1200 1200 +
34 Food safety in focus Food Act report 2010
The proportion of food premises in each class varied across municipality type. It was broadly similar for class 1 and class 4 premises – class 1 premises ranged between three to six per cent of all premises, and class 4 premises accounted for 12 to 17 per cent of all premises. There were greater differences in the profile of food premises for class 2 and 3 premises across municipality types. In small shires, on average, 57 per cent of all food premises were classified as class 2 compared with 67 per cent in inner metropolitan shires. The corresponding figures for class 3 premises were 17 per cent in inner metropolitan districts, compared with 28 per cent in small shires. The latter may reflect higher overheads in inner metropolitan municipalities which could deter some small food business operators.
On average, the proportion of class 3 premises within small shires was greater than in all other Figure 9: Food premises per 10,000 population municipality types – 28 per cent compared with an in Victoria, as at December 2010 average of 20 per cent. This may reflect a greater presence of small food businesses in these areas. Of all food premises in regional municipalities, the proportion of class 4 premises was higher – 17 per cent compared with an average of 13 per cent in other municipality types.
There are substantially more food premises per 10,000 persons in non-metropolitan regions than in metropolitan regions (Figure 9). For premises of all classes, during 2010 there were 29 per cent more food premises per 10,000 persons in non-metropolitan regions than in metropolitan regions. The corresponding rate for class 2 premises is 20 per cent.
These figures show the significance of the food sector to rural economies. Many food manufacturing enterprises – such as canning, or making foods from locally grown produce – are located in rural and regional Victoria. Interest in fresh seasonal foods and gourmet foods is also high and continues to grow. Many non-metropolitan municipalities actively promote food tourism, for example winery/restaurants, outlets for boutique jams, preserves, honey and baked goods.
Over time, as more data are available about types of food Additional data showing breakdowns of food premises in premises, more will be known about the nature of the food each municipality by food premises class and region, by businesses in different regions. similar municipalities and by numbers of food premises per 10,000 persons are provided in Appendices 4, 5, 6 and 7.
35 Taking action Table 3 shows all recalls Australia-wide in 2010 according to type, and the number that affected Victorian businesses. Food recalls Table 3: Food recalls conducted by Domestically produced and imported food that is unsafe or Department of Health by reason for recall, unsuitable for human consumption must be retrieved from Victoria, January to December 2010 the marketplace and either disposed of, or made safe for human consumption. In such cases, food recalls are an In Australia Affecting Victoria important health protection measure. Microbiological contamination 17 10 Information in a food recall notice must be communicated Chemical contamination 12 6 quickly to all affected food businesses that may stock the food in question. While food subject to a recall is usually Foreign matter in food 10 8 retrieved by the food companies concerned, the recall is Labelling – predominantly coordinated by Food Standards Australia New Zealand undeclared allergen (including gluten) 13 6 nationally, and actioned by state, territory and local government officers. Whenever a recall is instigated all Other 1 0 levels of government, including the Minister responsible Total 53 30 for Consumer Affairs, are notified.
A food recall removes affected food from the distribution Complaints chain. How this is done will vary according to the type of food, the way it is distributed and its intended market. The department received approximately 150 complaints A food recall will be either: in 2010, most of which were about food sold in Victoria.
• a trade-level recall involving recovery of the food These complaints were received from various sources, product from premises that are not controlled by the including members of the public, other government business having primary responsibility for the supply of departments and agencies, such as Dairy Food Safety the food product in Australia, for example, distribution Victoria, interstate health departments, local councils centres and wholesalers and the food industry. • a consumer-level recall which is more extensive than The department categorises complaints into a trade-level recall. This involves recovery of the food five main groups: product from all points in the production and distribution • labelling breaches (including unlawful health claims and chains, including any affected food in the possession undeclared allergens) of consumers. • chemical contamination A food recall can be classified by type as microbiological, • physical contamination (such as food containing chemical, foreign matter, labelling due to undeclared metal pieces, insects, plastic and so on) allergen, labelling other than allergens, or for other reasons. • premises and handling issues A recall is usually instigated if there is a genuine potential that the consumption of the food would create adverse • microbiological contamination. health affects, that is illness, injury, allergic response or Table 4 shows food complaints and incidents received even death. by the department in 2010 according to type. Figure 10 Food recalled in 2010 included the following summarises the kinds of complaints received for that year. circumstances: the presence of Salmonella in mozzarella cheese, Listeria monocytogenes in roast pork, undeclared gluten in licorice, undeclared dairy in sorbet and metal fragments in crumpets.
36 Food safety in focus Food Act report 2010
Table 4: Food complaints and incidents by type, Complaints where it may be dangerous if the food Victoria, January to December 2010 is consumed are treated as urgent and dealt with accordingly. The department also determines whether a Complaint category No. complaint may have wider implications due to distribution Labelling/health claims 44 within the state, across Australia, or when dealing with a Chemical contamination 23 multinational food company. Physical contamination 26 Food complaints may be referred to local councils Premises and handling 14 for investigation and action, or investigated by the Microbiological contamination 13 department (typically this involves contacting the importer Other 32 or manufacturer), or referred to another responsible Total 152 government agency. For example, if the manufacturer of a food is located in New South Wales, the complaint will Figure 10: Examples of food complaints 2010 be referred to the New South Wales Food Authority for Complaint type Examples investigation and action. Chemical Pesticides in food Investigation of food complaints can result in a range Cadmium poisoning associated of outcomes. This includes recall of an item of food, with pine nuts product relabelling, product reformulation, triggering of Lead leakage from crock pots the National Food Incident Response Protocol to ensure Non-permitted additives national coordination of an Australia-wide problem or, Chemical taste in sultanas ultimately, advice to FSANZ which can lead to clarification Erythrosine in sugar-coated of, or amendments to, the Food Standards Code. fennel seeds The initial focus is on responding to public health risks. Microbiological Mould in dry ginger ale Once this is completed, the department advises the food Alleged food poisoning business about corrective actions that must be put in place Physical Cockroach in frozen meal, to prevent the problem from arising again. Complaints chicken schnitzel, juice investigated by councils are treated in a similar manner. Mouse found in bottled soy sauce Capsules found in tin coffee Washing powder smell in baby formula Glass in juice, beverage, noodles and packaged fries Labelling Incorrect date marking Inadequate or absent cooking instructions Non-English labelling Absence of nutrition information panel (NIP)/incorrect NIP Undeclared allergens Sodium level higher than on NIP Health claim Premises/handling Quality of food at fruit shop Unclean/unsanitary premises Alleged food poisoning
37 Food premises closures Laboratory notifications of pathogens in foods Under the Food Act, a food premises can be forced to Under the Public Health and Wellbeing Act 2008 a close temporarily if it is in an unclean state, in disrepair, laboratory service must notify the department when certain or if food at the premises is being handled in a way that microorganisms are detected in food or drinking water renders it unsafe or unsuitable. Closures are usually a (Figure 11). This requirement helps minimise the potential last resort for very serious health risks after councils have public health risks associated with eating food containing exhausted other approaches. these microorganisms, and is vital to keeping Victoria’s food safe for consumers. From July 2010, an amendment to s. 19 of the Food Act gave Victorian council chief executive officers the power Figure 11: Notifiable microorganisms, Schedule 5, to temporarily close food premises. Prior to this only the Public Health and Wellbeing Regulations 2009 department had this power. Campylobacter spp. The intention was to give councils the authority to focus Cryptosporidium spp. their enforcement efforts on food premises that pose Cyclospora spp. greater risk to public health by making it easier for them Giardia cysts to investigate such premises and enforce food safety laws. Hepatitis A Councils may at first issue an order for a premises to rectify Listeria monocytogenes the problems identified, and may also seek a voluntary Norovirus closure. However, under s. 19 they may issue a formal Salmonella spp. closure notice if the food, or the condition of the premises, means there is a risk to public health such Verotoxin-producing E. coli (VTEC) that a formal closure is deemed the most appropriate Vibrio spp. method of response. Once a closure order is issued it remains in force until the In 2010, the department received and acted on over food premises proprietor rectifies the matters raised in the 370 laboratory notifications. order and brings the premises into compliance with their Laboratories receive food samples for testing in a number obligations under the Act. Councils are required to notify of ways. Samples may be taken by councils from food the department of any such closures. to be sold by businesses. Food businesses may obtain To ensure that members of the public are aware of a quality-control test samples of their own products. temporary premises closure, s. 19 also includes a new Food samples may be taken by councils to investigate provision enabling councils to direct that such an order be a complaint, or by other agencies, such as the Australian prominently affixed to a conspicuous part of the premises Quarantine and Inspection Service, in the course of that can be viewed by members of the public from outside their work. the premises. On receipt of a notification, the department conducts a Between January and June 2010 the department did not risk assessment to determine the appropriate course of receive any requests from councils to issue closure orders. action. This may include considering whether the food is raw or ready to eat, the number or level of microorganisms Between July 2010 (when councils were first authorised to present, and the specific type of microorganism within a issue closure orders) and December 2010, the department notifiable species. All of these are relevant to the risk received advice from councils that four premises were posed by the food in question. issued with temporary closure orders. The affected food premises were located in four municipalities − Bayside, Hobsons Bay, Monash and Whittlesea.
38 Food safety in focus Food Act report 2010
Appropriate action is then taken. The food business Recently, the department has collaborated with is contacted by the department or a council if this is local government to improve the existing systems. necessary to protect consumers. The business is advised These changes include: of the steps it needs to take to prevent the problem from • increasing food surveillance activities in areas which recurring. In some cases, imported food may be returned have greater numbers of food premises to its country of origin. Further sampling may be needed • increasing the testing of food samples from premises to verify the nature of the problem, the matter may where food is served to vulnerable people be referred to another responsible agency, or a (that is, class 1 food premises such as nursing homes) consumer-level food recall may be needed to • developing systems for central collation and analysis remove a food from the marketplace. of statistics about food sampling tests conducted If the business concerned is licensed by another regulator, in Victoria. such as Dairy Food Safety Victoria or PrimeSafe, or if the From mid-2012, statistics from these local government business is located in a state other than Victoria, then the food surveillance activities will be transmitted from the relevant body will respond under its own legislation. testing laboratories directly to the department for analysis. All notifications to the department are monitored to ensure This will allow the department to identify both emerging that common or ongoing issues are recognised and that food safety risks across the state and other trends with the emerging patterns are identified and addressed. potential to impact on public health. In turn it will give local Cleaner, safer food: food surveillance government better information to guide their local food safety education and enforcement activities. Improved methods of detection and reporting contribute to an increased awareness of the incidence and causes Changes to the state’s food surveillance program affect of food contamination and food-borne illness, both in local government, laboratories and the department. Australia and internationally. Many other factors also The contributions of local government environmental influence the incidence of illness. These may include, health officers and laboratory personnel in building the for example, population ageing, changes to the food new system will be essential to the success of this supply, new animal husbandry practices, and new and initiative. The department has also engaged the emerging disease-producing organisms. Even consumer National Association of Testing Authorities (NATA) to preferences, such as the growing interest in experimenting deliver training to update the skills of environmental with food at home, play a part. health officers, and to provide training to current students of public health. This training will support an improved An effective food surveillance system must generate timely food surveillance program in Victoria. information that can be used to develop and measure the outcomes of public policy on food and food contamination and to educate the public.
In Victoria, effective regulation of food safety requires a partnership between local government and the department. Since the introduction of the Food Act in 1984, local government environmental health officers have undertaken active surveillance of the hygiene and safety of food sold in Victoria.
39 Convictions under the Food Act
Overview The Food Act sets out a range of requirements to ensure In coming years, when comparable data become available, that food is safe to eat. It is an offence to breach these information about the spectrum of enforcement actions can requirements. For example, it is an offence to sell unsafe be included in this report. At this stage, only data about one food. It is also an offence under the Act to fail to comply type of enforcement action (prosecutions in court of food with the national Food Standards Code. business proprietors for breach of the Food Act which result The Code sets out food safety standards that must be in a conviction) are available. met by food businesses when they handle food for sale. Prosecutions for food safety breaches are typically initiated These include keeping food free of contamination, when there has been serious non-compliance or a repeated ensuring kitchens are clean and keeping potentially failure to comply with food laws and when lower-level high-risk food under temperature control to prevent means of enforcement are not appropriate. A court then harmful pathogens which can cause food poisoning from decides whether, on the available evidence, it is satisfied multiplying. The Act also contains some regulatory offences. beyond reasonable doubt that the person charged is guilty For instance, it is an offence for a class 1, 2 or 3 of the offence. In cases where a court finds a person guilty, food premises to operate without registration. the court must then decide what sentence to impose. Whenever a law is breached, the relevant law enforcement Sometimes in serious cases it may impose a conviction, agency must decide what course of action to take. Often with or without some other sentencing order. the solution is to explain to the business how to comply. In 2010 the Food Act was amended to require councils Education and assistance may be all that is required, to report certain information about prosecutions to the especially when the operator wishes to do the right thing. department. Since July that year, as required under the Act, Depending upon a range of factors, such as the seriousness the department has published on its website the details of of the breach, the risk of harm and whether there is a history businesses or individuals that have been prosecuted and of compliance or non-compliance, other enforcement found guilty of offences under the Victorian Food Act 1984 actions may be appropriate. Discretion must be exercised where a court has ordered that the conviction was serious as to which tool in the enforcement hierarchy to use. enough for the conviction to be recorded. A range of remedies is available to councils as the primary The Act requires each conviction to be included in the enforcement agencies at the local level under the Food Act. register for 12 consecutive months. Ordinarily, a conviction This can include: under the Act is dealt with in open court – typically in • giving a warning with a report about what needs to be the Magistrates’ Court. The purpose of the register is to done to comply increase the opportunity for a court’s decision to become more widely known. This makes information about non- • issuing an infringement notice if the breach is an compliance with the Act more readily available to the public. infringement offence (from March 2011) • issuing various notices under the Act which require The Food Act register of convictions is available on the remedial steps to be taken within a specified timeframe department’s website: www.health.vic.gov.au/foodsafety/ regulatory_info/register.htm • temporarily ordering the closure of a food premises until major or ongoing problems are fixed • suspending or refusing to renew registration in a serious case, or • prosecuting the proprietor of the business.
40 Food safety in focus Food Act report 2010
Statistics about convictions Most of the convictions were for breaches of s. 16 The following statistics are based on information provided of the Food Act (a failure to comply with the Australia by councils about convictions and related court records. New Zealand Food Standards Code). The majority of these were breaches of Standard 3.2.2 Food Safety Practices Convictions were recorded against 35 companies or and General Requirements. These offences ranged from individuals in relation to 24 food premises operating in failure to store food properly or keep pests out, to failure Victoria during the six months to 31 December 2010 to maintain clean food premises, or to keep fixtures, fittings (Table 5). The companies and individuals were found and equipment in a good state of repair. These offences guilty of a total of 318 offences under the Food Act. are described in more detail in Appendix 8. The tables in this report include only offences for which a conviction was recorded. The penalties imposed, in addition to the recording of a conviction, ranged from being placed on a 12-month good behaviour bond to fines of between $400 to $22,500. The majority of cases resulted in the recording of a conviction together with a fine.
Table 5: Convictions for offences under the Food Act by number of food premises at which a conviction was recorded for each offence, and by number and type of offence, Victoria, July to December 2010 Type of offence No. of food premises* No. of offences s. 12 – Unsuitable food Handle food intended for sale in a manner that will render, 4 8 or is likely to render the food unsuitable or sell food that is unsuitable s. 16(1) – Fail to comply with the Food Standards Code Standard 3.2.1: Food Safety Programs 3 4 Standard 3.2.2: Food Safety Practices and General Requirements 20 244 Standard 3.2.3: Food Premises and Equipment 13 33 s. 16(3) – Packaging / Labelling Selling or advertising any food that is packaged or labelled in a manner 1 5 that contravenes a provision of the Food Standards Code s. 17(1) – Name of business Fail to ensure that name was prominently displayed on the food premises 1 1 which are used in connection with the food business s. 19 – Fail to comply with an order Fail to comply with an order to put premises in a clean and sanitary condition, 7 9 and alter or improve the premises as specified s. 19GB – Details of food safety supervisor Fail to give the council written details of the name and qualifications or 1 3 experience of the current food safety supervisor for the premises within seven days of being asked to do so by the council s. 35(1)/s. 35A(1) – Unregistered food premises Operate a food business at premises not registered with council 7 11 Victoria 318
* There may be more than one offence per food premises. For example, a company and its director may both be charged with the same type of offence if they are both liable under the Act.
41 From July to December 2010, prosecutions under the Food Act resulting in convictions were brought by 13 councils across five of the eight Department of Health regions (Table 6). Appendix 9 sets out the number of food premises where Food Act offences have been committed which resulted in conviction, and describes the offences and sentences for each case during that period.
Table 6: Number of food premises where Food Act offences have been committed at which a prosecution resulted in a conviction, by municipality and region, Victoria, July to December 2010 Department of Health Region No. of premises Barwon-South Western 2 Greater Geelong 1 Surf Coast 1 Eastern 2 Boroondara 2 Gippsland 0 Grampians 1 Ballarat 1 Hume 0 Loddon Mallee 0 North and West 10 Hobsons Bay 1 Hume 2 Melbourne 6 Yarra 1 Southern 9 Bayside 2 Cardinia 1 Greater Dandenong 4 Port Phillip 1 Stonnington 1 Victoria 24
42 Food safety in focus Food Act report 2010
Supporting food safety statewide
Resident Pia Munari and Enrolled Nurse Erica Oro at Casa Elda Viccori Aged Care Facility in the City of Yarra 43 Partnerships with local governments class 2 and 3. VCEC also recognised the benefits that not-for-profit organisations bring to the community The recent amendments to the Food Act reinforced the and recommended easing regulatory requirements for relationship between local government and the department those involved in lower-risk food-handling activities. as partners in Victoria’s food safety system. In 2009, a risk-based food business classification tool As the organisation that primarily represents local for all food premises registered under the Food Act government, the Municipal Association of Victoria was developed through the MAV/Department of Health (MAV) required more resources to better represent local Food Safety Coordination Project. The Food Business governments’ interests in food regulation. In 2006 the Classification Tool is a management system that department entered into a funding agreement with the evaluates food safety risks and hazards and determines MAV that supports a range of projects to improve food the appropriate regulatory requirements for each food safety regulation at the local-government level. This work premises class. There are four classes – those with the is overseen by the MAV/Department of Health Food Safety highest risk food-handling activities (class 1) to those Coordination Project Steering Committee. In 2009–10, with the lowest risk (class 4). The tool enables local the department also funded the MAV to manage an governments across the state to classify food premises upgrade of local governments’ food regulatory IT systems in a consistent manner. It is available on the department’s to enable reporting of data to the department, and to website at
The department has held an annual food safety forum Under the Food Act, class 1 and 2 premises must for local government environmental health officers each have a written plan, known as a food safety program, year since 2005 (except 2006) where food regulatory detailing how they will manage food safety in the business. changes and issues have been introduced. In each of As class 3 and 4 premises’ food-handling activities typically the last three years, from 2008 to 2010, more than pose lower risks, these premises do not need food safety 300 local government officers have attended the forums programs. Prior to the VCEC review, food safety programs which have included break-out sessions with smaller were required for most food premises, regardless of the groups on topical issues. food-handling activities undertaken at the premises. Representatives from councils have also participated in These changes are intended to apply an appropriate working groups to ensure maximum local government level of regulation to food businesses based on their input into development projects. risk profiles.
The department seeks to build on its relationship with To assist food proprietors meet the new regulatory local government so that Victoria’s food safety system requirements, the department amended its current food continues to improve. safety program template in late 2010 and made it available through councils to all class 2 food premises that were Risk-based food premises using the previous version. The new version, known classification as Food safety program for retail and food services: registered template no. 1, version 2, is easier to use and The Victorian Competition and Efficiency Commission provides food premises with more flexibility in relation to (VCEC 2007) recommended that Victoria’s two existing business functionality and record formats. It also contains classes of food premises be reviewed to incorporate a new information on allergens. third class for low-risk food-handling activities in FoodSmart registered template no. 2, a web-based food accordance with the national approach to food safety. safety program template registered by the department, VCEC proposed a risk-based approach by splitting was also updated to ensure that its format and contents the existing class 2 food premises into two classes – were aligned to the updated Template no. 1.
44 Food safety in focus Food Act report 2010
Action on food allergens Simpler sausage sizzles Allergens in foods can cause severe reactions in some and cake stalls people due to an immune response. As these can be Sausage sizzles and cake stalls are enjoyed by thousands life-threatening, the Food Standards Code mandates of people every weekend of the year. They are popular that the presence of allergens in foods must be clearly fundraisers for charities and community organisations communicated to customers. This may be either on the as they have low set-up costs and are fairly straightforward label or at the request of the customer, depending on to run. whether the food is packaged or not. Following changes to the Food Act, the legal requirements In 2010, the department’s two updated food safety for running sausage sizzles and cake stalls were program templates included new information on allergens significantly eased from 1 July 2010. to ensure businesses are aware of their responsibilities to customers suffering from allergies. The updated While the primary objective remains to protect public program templates also direct users to the Food Allergen health, the Food Act’s new food premises classification Information Pack on the department’s website. system is designed to ensure that regulation of small-scale activities is not excessive. Under the system, most cake As a legislative requirement, these food safety programs stalls and simple sausage sizzles (where the sausages and are key documents that inform class 2 food businesses onions are cooked and served immediately) are class 4, about food safety. In this way, the department’s registered which entails the lowest level of regulation. Organisations templates are an important avenue of information for running these events as fundraisers simply need to notify businesses about mandatory requirements in relation their local councils about the activity. to allergens. Unpaid voluntary work is increasingly important to the The department established a working party with local community. Around a third of Victorians are involved government officers and key stakeholders to conduct in some sort of voluntary activity (Australian Bureau of a pilot program to educate hospitality staff about food Statistics 2008), and their efforts are valued at $10 billion allergies. During the pilot, food allergy information every year (Department of Planning and Community resources were distributed to food businesses in the Development 2010). Through these changes to the Melbourne central business district and in Ballarat, along Food Act, the government has acknowledged the with the offer of formal training for interested persons. valuable work done by charities and volunteers During the trial and testing phases stakeholders and through fundraising events involving the sale of food. user groups responded positively to inclusion of a food To ensure that food-handling precautions are not allergen section in the registered food safety programs. overlooked, educational information for these low- The majority of participants were keen to use the additional risk operators remains important. With this in mind, resources to assist with staff training. the department launched dofoodsafely, a new online In July 2010, following an extensive review, and building on food-handler training program to give all food handlers the work of the pilot program, the department released the knowledge of the key principles of food safety and hygiene. updated Food safety program for retail and food services, In addition, councils may inspect these food premises at registered template no. 1, version 2 containing the new any time for a spot check or to follow up a complaint. information on allergens. Through its Better Health Channel and Food Safety websites, the department also provides a suite of other resources to help community groups understand their responsibilities under the Food Act and the steps to follow to ensure food safety.
More information about the award winning dofoodsafely program is provided on page 50.
45 Getting the news out Amendments to the Food Act were first introduced to local government officers at a department-organised food safety forum in August 2009 which attracted 380 attendees.
The first phase of the Food Act amendments came into effect on 1 July 2010. Some of the most significant reforms included a new food-business classification system that more closely aligned regulatory requirements with risk, new regulatory tools, and the ability of councils to recognise registrations of temporary and mobile food businesses by other councils.
To assist local government, the department has provided a suite of written resources to councils about how to implement the changes. In March 2010, departmental staff also conducted sessions to explain the changes to council officers in Ringwood, Ballarat, Bendigo, Benalla, Preston, Food safety website sees nearly Dandenong, Williamstown and Melbourne city. Further 737,000 visits advice was given to council officers at a food safety forum Traffic on the department’s food safety website was at in November 2010 attended by more than 300 delegates. record levels in 2010 with 736,963 visits (Figure 12). Changing from a two-tier system of food premises Page impressions soared by 40 per cent in the second classification to a more graduated risk-based system half of the year as more users sought information on the with four tiers has been challenging for local government, major changes to the Food Act that took effect in July. but most have responded well to the challenge. Visitors also spent considerable time on the site – Councils have reported that using the new statewide an average 5.64 minutes per page visited – indicating that data dictionary for data reporting has been among the they read the material in depth. most difficult of the changes, as councils have always used their own definitions to describe food businesses. The most-visited food safety pages featured information for food business owners and food handlers. After the home Community groups page (61 per cent of all visits), interest was highest in new food safety programs (6.7 per cent); an overview of In late 2010 with the end-of-year festivities fast Victoria’s food safety system for businesses (6.4 per cent); approaching, many community group members, staff dofoodsafely – a free online training program on safe food and council officers took the time to make considered handling (4.7 per cent); and the new food premises comments on the department’s new publications for classification and registration system (4.2 per cent community groups. The department incorporated the of visits). feedback as far as possible, and the published versions are more useful as a result. Other frequently visited pages featured a broad range of practical tips on how to keep food safe (3.9 per cent), and The six new publications are intended to help community food safety supervisor requirements (3.7 per cent of visits). groups involved in food fundraisers to understand their responsibilities under the Food Act, and the steps to In 2010, overall visits to the site represented more than follow to ensure food safety. four per cent of visits to all websites within the
46 Food safety in focus Food Act report 2010
Figure 12: Visits to Department of Health food safety Investing in a food safety data system website, January to December 2010 Councils have primary responsibility for enforcing the Food Act on a day-to-day basis at the local level. The 2010 amendments to the Food Act required the department to establish a data system to collect and report statewide statistics about these council activities.
Prior to this, councils were using over 200 different definitions of food premises types and 30 different types of inspections. In most cases these definitions were built into councils’ own databases. It became clear that an upgrade of all 79 council databases would be essential to enable collection and reporting of Food Act activities using a common data set with standard definitions. In 2009–10, the department funded the MAV to manage the upgrade Figure 13: Most viewed content on food safety of all local government Food Act databases to enable website, January to December 2010 councils to collect and report the new data set. The new Food Act Data Set was developed in consultation with local government and the MAV. The data set describes the activities councils must record and transmit to the department. Each activity is classified by type and each has a defined meaning. The data dictionary defines all activities related to the Food Act that councils are required to record and report to the department.
The data system is designed to enable councils to transmit reports about these statistics to the department every quarter. This information will be used in future annual reports. Councils will also be able to view their own data and compare it to de-identified data from other councils across the state.
Reporting represents a significant change for councils. The introduction of statewide terminology, and the requirement to record information within a specific framework, have been challenging for many. In 2010, to assist with the transition the department provided councils with written resources, ran data workshops and arranged for a business and data analyst to meet with each council. The analyst worked with councils to address their specific concerns and issues, while also facilitating a better understanding of the reporting requirements.
47 Using science to improve food safety From red tape to real value An important role for the department is identifying In September 2010, Victoria took great pleasure in emerging food safety risks and developing strategies hosting the third Australian Food Safety Conference, and policies to improve the management of these risks. the only conference by food safety regulators for food The Food Safety Evidence for Policy Program manages safety regulators, consumers and industry. Over 270 projects that address priority food safety risks for the food industry professionals from around the globe Victorian (and Australian) food consumer where the met at the Crown Conference Centre in Melbourne gaps in knowledge affect our ability to control hazards. from 7 to 9 September 2010.
The program is guided by a steering committee which The theme for the 2010 event was ‘From red tape to comprises external scientific and policy representatives, real value’. The conference explored a variety of issues as well as representatives from other departmental units, that affect food safety and examined the roles of including Communicable Diseases Control and Prevention regulatory agencies and the food industry in reducing and Environmental Health. The committee assesses risks associated with the food supply. A key theme priorities for research funding, and publishes these was how to manage food safety consistently in the priorities in an open invitation for researchers to submit global marketplace. research proposals. Speakers emphasised the fact that consumers are Research priorities may be part of a response to a food demanding safer food and that industry needs to reduce emergency where a lack of knowledge has been identified, compliance costs to remain competitive. Delegates heard but the aim of this program is also to continually scan how regulators are rising to this challenge by harnessing our statistical data sets, as well as reviewing national and the benefits of sound science, robust risk analysis and international food safety problems, to develop long-term clear policy frameworks that together can drive strategies for managing food safety issues. cost-effective regulatory interventions.
As an example, to address a specific food safety issue Delegates’ conversations at the conference evolved from a the department is currently funding a project that aims focus on the distraction of red tape towards a future where to improve the safe processing of semi-dried tomatoes food regulation is recognised and accepted as creating to reduce the risk of hepatitis A transmission. Another real value. strategic project being supported by this program is The conference committee constructed an excellent looking at identifying consumer food-handling practices program that showcased Australia’s leadership in this that contribute to illness, and developing strategies to field. Partnering with international colleagues ensured improve these practices. the conference delivered valuable knowledge and innovative ideas to a global audience. Keynote and invited international speakers from the USA, UK, Netherlands and China each contributed to the conference.
The conference was supported by the Department of Health and Dairy Food Safety Victoria. The Department of Primary Industries supported the conference program and handbook.
48 Food safety in focus Food Act report 2010
Workforce: the capacity to change
City of Whitehorse Environmental Health Officer Lien Tam at Whitehorse Farmers’ Market 49 dofoodsafely: a new approach Small food businesses are an important source of to food-handler training employment for migrants, including many who have recently arrived in Australia. The Department of Health’s new online learning program In an in-depth audit of councils in 2002, the Victorian for food handlers, dofoodsafely, is rapidly reaching a wide Auditor General identified that insufficient effort had market in Australia and internationally. It was launched been directed to educating food premises proprietors just before Christmas 2009 and by its first birthday or handlers with low literacy who are rurally isolated or over 18,500 people had visited the site. culturally and linguistically diverse (Auditor General Victoria In the program, virtual chef David demonstrates the dos 2002, p. 6). This situation has persisted despite councils and don’ts of safe food preparation, handling and serving. identifying these groups as having high levels of The program is targeted at young people who would non-compliance with the Food Act. like to work, or are already working, in the food industry. In 2007, VCEC recommended targeted training for Designed to be informative and fun, the program includes businesses that have difficulty understanding and six modules and a final quiz covering the basics complying with food regulation requirements for cultural, of handling food safely. Participants who score more language or other reasons (VCEC 2007, pp. 230–31). than 90 per cent on the quiz are awarded a certificate. The department’s dofoodsafely program, and council Half of all users in 2010 were under 25 years old – initiatives featured in this report, aim to respond to the main group for which the program was designed this need. – but it proved popular with all age groups (Table 7). Almost 2,350 people whose first or main language The dofoodsafely program succeeded in appealing to was other than English accessed dofoodsafely in 2010. new entrants to the food industry. Most users (57 per cent) Representing 12.5 per cent of all users, these people were not currently working as food handlers. Those already spoke a large number of other languages (Table 9), employed in the industry worked in a wide range of food and included small numbers from new and emerging premises (Table 8). A large group of users (11.1 per cent) communities. To expand access to dofoodsafely, reported working in an aged care centre or kindergarten. Arabic, Chinese and Vietnamese versions of the This is an important achievement as older people and the program were launched in December 2010. very young are more prone to food poisoning than others, and greater care is essential when preparing food for them.
Virtual chef, David, from dofoodsafely, an online food-handler training program
50 Food safety in focus Food Act report 2010
Table 7: Participants in dofoodsafely food-handler Table 9: dofoodsafely users’ first or main language training program, January to December 2010 spoken, January to December 2010 Age (years) Users % First or main No. of % of all 16–25 9,229 49.8 language spoken* users users 26–35 2,012 10.9 English 36–45 2,330 12.6 Subtotal 15,779 84.9 45+ 3,501 18.9 Other languages** Not stated 1,442 7.8 African Total 18,514 100.0 Amharic 17 Nuer 2 Somali 21 Table 8: dofoodsafely participants by employment Subtotal 40 0.2 status, January to December 2010 Chinese Already employed as a food handler Cantonese 140 Users % Mandarin 220 No Sub total 360 1.9 Subtotal 10,527 57.0 Iranic Yes Dari 29 Café 833 4.5 Sub total 29 0.1 Community group or charity 660 3.6 Middle Eastern Semitic Hospital or nursing home 1,739 9.4 Arabic 121 0.6 Kindergarten 310 1.7 Mon-Khmer Restaurant 1,009 5.4 Vietnamese 142 0.8 Other 1,977 10.7 Southern European Not stated 982 5.3 Greek 31 Subtotal 7,510 40.6 Italian 26 Not stated Spanish 53 Subtotal 477 2.6 Sub total 110 0.6 Total 18,514 100 South Slavic Bosnian 12
Croatian 27 Macedonian 9 The dofoodsafely program can be accessed Serbian 27 on the department’s food safety website: Sub total 75 0.4 dofoodsafely.health.vic.gov.au Southeast Asian Austronesian Indonesian 58 0.3 Turkic
* T able 9 reports on users of the English language version Turkish 28 0.1 of dofoodsafely. Data on users of the Arabic, Chinese and Other 1,369 7.4 Vietnamese versions are not yet available. Not stated 473 2.5 ** Language classifications are from Australian Bureau of Total 18,584 100 Statistics 2011c.
51 Andrew Lloyd, Melbourne City Council Environmental Health Officer, Maribel Alfaro, Darebin City Council Environmental Health Officer, Little Bourke Street, Melbourne and Assistant Store Manager, Charles Juhasz, at Woolworths Northland, Preston Environmental health workforce Environmental health officers (EHOs) are appointed by In 2010 the department funded a project that will develop councils under the Public Health and Wellbeing Act 2008. a skills matrix for councils to use in determining whether a They draw on a variety of skills to perform a wide range person is suitably qualified and trained to be an authorised of public health work – from registering and inspecting officer under the Food Act. In addition, the project will food premises, to checking septic tanks and assisting with produce guidelines that provide a qualifications framework emergency arrangements when bushfires or floods affect for food safety technicians to undertake lower-risk food their communities. safety surveillance activities.
A review of the environmental health workforce in Victoria As well as seeking to broaden the food regulatory in 2005 (Windsor and Associates 2005) identified the workforce, the department provides regular professional shortage of EHOs as a current and ongoing barrier to development opportunities for local government EHOs enforcing food legislation. Similar concerns have been as described elsewhere in this report. echoed in studies in other states.
The Food Act provides that all EHOs are authorised officers and can enforce the Act. If they are suitably qualified or trained for their duties, the Act now also allows councils to appoint food safety technicians who are not EHOs as Food Act authorised officers. This means that councils are no longer confined to drawing only on their EHO workforces, with their broader knowledge base in areas unrelated to food safety, for this work.
52 Food safety in focus Food Act report 2010
New approach food safety audit Audit requirements for In Victoria, class 1 and class 2 premises that have food premises classes independent food safety programs must undergo Under the Food Act, the level of regulation is aligned food safety audits, and these are a fundamental to the type of food handled by the business and the part of Victoria’s food safety system. microbial hazards these activities pose to public health. An audit checks the adequacy of a business’ food safety The greater potential for things to go wrong during a program – that is, the written plan outlining how a business business’ food-handling processes – and the greater will manage food safety risk – and whether the business is the potential impact on public health – the higher the following all parts of its program. level of regulation. Audits are conducted at declared intervals by a Class 1 department-approved food safety auditor who is certified All class 1 food businesses that choose to develop their as competent to conduct audits. Following an audit, own independent (or non-standard) food safety programs the auditor provides a certificate to the proprietor with (FSPs) are audited annually. These include premises a copy to the council. This will be either a certificate of serving food to hospital patients, aged care facility compliance, or a certificate detailing corrective actions residents, children in long day childcare, and that must be taken to address problems identified during meals-on-wheels clients. the audit. Class 1 businesses with independent food safety Auditors also inform the relevant council about deficiencies programs are also assessed annually by their local that may lead to a serious public health risk so the council councils to check their compliance with their FSPs can investigate and act promptly. and the Food Safety Standards.
In 2010, Food Act amendments enabled standard food safety program templates for class 1 premises to be registered with the Department of Health. There are no such templates registered currently.
Class 2 Class 2 food businesses that choose to develop their own independent (non-standard) food safety programs are audited annually by a department-approved auditor. (Councils retain their discretion to inspect these premises.)
Class 2 businesses using a department-registered standard food safety program must undergo an annual assessment of their premises and compliance with the FSP and the Food Safety Standards. This assessment is conducted by their council.
Class 3 and class 4 As class 3 and class 4 food premises supply or handle only lower-risk foods, they are not required to have a food safety program and do not need to be audited.
53 Frequency of audit Reducing unnecessary duplication Another major change to the Act provides for variation The recent changes to the Food Act also ensure that in audit frequency for businesses, depending on their businesses using proprietary HACCP food safety programs food safety performance. This allows poor-performing do not have duplicate requirements imposed on them businesses to be audited more often than those that in order to comply with the Act. These businesses may are meeting their food safety obligations. choose to develop a non-standard food safety program under a declared Quality Assurance (QA) system or Choice of auditor code, and these can be incorporated into the larger Food businesses now have a choice of auditor. They may whole-of-business QA/HACCP system. This option will use an independent private auditor or, where a council has only be available if the specific QA system or code has decided that it will offer audit services to food premises, been formally declared under s. 19DD of the Food Act, they may engage a council officer who is an approved and this declaration has been published in the Victorian auditor under the Food Act. Government Gazette. There are no declared QA systems The state’s food safety audit system provides assurance or codes at this stage. that food safety auditors certified under the Food Act are Excellence in analysis and evaluation consistently assessing the compliance of food premises of food products with their food safety programs. This helps maintain the The scientists and technical staff who conduct food testing integrity of the food safety audit system, which is vital to in Victoria are important partners in maintaining the quality ensuring a safe food supply for all Victorians. and safety of Victorian food. The department approves scientists with particular skills as authorised analysts under part V of the Food Act. These analysts are recognised for having exemplary technical skills, coupled with a solid understanding of the Act and the National (FSANZ) Food Standards Code.
In addition, authorised food analysts must also be capable of providing evidence to courts of the results of testing. Each year applicants are assessed for their ability to meet these requirements. A list of currently authorised analysts can be found on the department’s food safety website at: www.health.vic.gov.au/foodsafety/skills_knowledge/ food_analysts.htm
54 Food safety in focus Food Act report 2010
In your municipality
Councillor Greg Male, City of Monash, presenting Joe Wong of Ajisen Ramen restaurant, 55 Glen Waverley, with his Golden Plate Award in November 2011 As the level of government closest to communities, local governments across Victoria are diverse and this is one of their great strengths. In addition to the ongoing work of administering and enforcing the Food Act, in partnership with the department local government is playing an integral role in implementing the major changes to the Act. This chapter highlights initiatives in 2010 from a selection of councils’ perspectives.7
The new Department of Health version of Food safety program for class 2 retail and food service businesses, Alpine (S) no. 1, version 2 is better formatted and more user-friendly. We have distributed copies of the program to all class 2 The Alpine Shire is about 300 kilometres north-east of food businesses, and this has been appreciated. Melbourne and 70 kilometres south of Albury/Wodonga. Its alpine resorts are a popular destination for skiers Paul Bond, Senior Environmental Health Officer, and outdoor enthusiasts. The three main industries of Alpine Shire Council employment are accommodation and food services, agriculture, forestry and fishing, and manufacturing.
Estimated resident population 12,866 Ararat (RC) Food premises per 10,000 persons 192 The Ararat Rural City is a versatile primary production area Food premises classification famous for its premium viticulture and wine industry, quality Class 1 9 Class 2 165 merino wool, and cropping and manufacturing industries. Class 3 49 Class 4 49 Ararat Rural City forms a gateway to important tourism Total 247 destinations such as the Grampians Ranges, Pyrenees Ranges, Mt Langi Ghiran, Mt Cole and Lake Bolac. Alpine Shire welcomes risk-based assessment Ararat is the district retail hub. Ararat is located 200 We welcome the changes to food safety assessment kilometres west of Melbourne on the Western Highway based on the new food premises classes incorporating at the junction of several major highways. The three a risk-based approach. main industries of employment are agriculture, forestry and fishing, healthcare and social assistance, The new classes of food premises have enabled us to and manufacturing. reassess our focus. The not-for-profit sector, and growth in regular community and farmers markets, have seen Estimated resident population 12,026 us prioritise resources to ensure a high standard of Food premises per 10,000 persons 150 food safety associated with mobile and temporary food premises. The statewide approach to registration of Food premises classification these premises will be beneficial in the long term, Class 1 7 Class 2 96 when the database system is operational. Class 3 47 Class 4 30 We view the introduction of penalty infringement provisions Total 180 as a useful tool for us to ensure a high standard of food For more information see: www.ararat.vic.gov.au safety compliance. We have supported this provision for many years and its introduction is long overdue.
7 Profiles sourced from Department of Health 2011b, Local government areas statistical profiles, March 2011.
56 Food safety in focus Food Act report 2010
Estimated resident population 124,249 Food premises per 10,000 persons 75
Ballarat (C) Food premises classification The City of Ballarat lies within a gently undulating section Class 1 58 Class 2 613 of the midland plains in western Victoria, about 80 Class 3 158 Class 4 103 kilometres from Melbourne. It is positioned at the centre Total 932 of some of Victoria’s most important freight, tourist and commuter transport routes, with the Western, the Midland, Banyule senior citizen clubs: the Glenelg and the Sunraysia highways radiating from collaborative approach it. Ballarat has traditionally prospered on mineral and In 2010 the Banyule Council Health Services Unit agricultural resources, however manufacturing, tourism, embarked on a joint project with the Aged Care Unit to health and community services, education and retailing assess senior citizen clubs that provide food within the are now the key industries. These industries, along municipality. The partnership involved a scoping exercise with banking, finance and government services, are to identify what events community clubs were operating, strengthening Ballarat’s role as a regional service provider. and what assistance was required to support the clubs in The three main industries of employment are healthcare relation to the Food Act reforms. and social assistance, manufacturing, and retail trade. We adopted a non-authoritarian approach, which involved meeting with the committees of all groups on their function Estimated resident population 96,097 days, sharing a cup of coffee and tasting their delectable Food premises per 10,000 persons 106 delights. This allowed the EHOs to hear about the clubs’ Food premises classification issues and what council could do to facilitate a smooth Class 1 57 Class 2 512 registration process in a non-judgemental environment. Class 3 139 Class 4 306 The partnership between the two council units resulted Total 1,014 in all the senior citizen clubs being registered/notified, For more information: see www.ballarat.vic.gov.au in addition to promoting an active dialogue between the clubs and council representatives. All up it was a win–win for all involved.
Kaylene Hodgkin, Coordinator Health Services, Banyule (C) Banyule City Council The 20 suburbs of Banyule City lie between seven and 21 kilometres north-east of central Melbourne. The Yarra River runs along the city’s south border while the west is defined by Darebin Creek. The city is primarily Bass Coast (S) a residential area, renowned for its open spaces and Bass Coast is located about 130 kilometres south-east of plentiful parklands, especially along the Yarra and Plenty Melbourne and is predominantly a coastal municipality with River valleys. There are industrial areas in Heidelberg a unique coastline complemented by a beautiful hinterland. West, Greensborough/Briar Hill and Bundoora, as well as Bass Coast is one of the few Victorian municipalities institutions such as the Austin and Repatriation Medical whose two major industries are tourism and agriculture. Centre and Simpson Army Barracks. Banyule also has a Cattle and dairy farming are the area’s agricultural range of educational, health and leisure facilities. The three backbone, with boutique farming such as venison and main industries of employment are education and training, vineyards fast emerging. Bass Coast Shire has one of healthcare and social assistance, and retail trade. the highest growth rates in Victoria and 29 per cent
57 of the resident population is over the age of 60. During peak holiday periods, Bass Coast’s population exceeds 60,000. The shire is visited by 35 per cent of Baw Baw (S) Melbourne’s international visitors each year. The three main industries of employment are construction, Baw Baw Shire is a predominantly rural-based municipality, healthcare and social assistance, and retail trade. which includes rich horticultural, dairying and forestry areas. It is also a major ex-urban growth area for the Estimated resident population 30,974 south-eastern suburbs of Melbourne, the focus of which Food premises per 10,000 persons 145 is on Drouin and Warragul. Primary industry is a major employer and industry sector within Baw Baw and Food premises classification includes dairy and beef cattle, fruit, vegetables, maize, Class 1 11 Class 2 335 fresh flowers, seedlings and plants, and timber. There Class 3 57 Class 4 46 is also a significant and growing value-adding sector Total 145 taking advantage of the primary produce grown in the area. Organic production is also increasing significantly. Digital pens: simple and easy The three main industries of employment are agriculture, As for all Environmental Health Units within Victoria, 2010 forestry and fishing, healthcare and social assistance, was a very busy but very productive period for Bass Coast and retail trade. From 4 to 15 February 2009, fire burned Shire Council. We carried out trials in 2010 and are now 26,200 hectares of Bunyip State Forest and surrounding fully utilising simple, safe and very effective digital pen farmlands, destroying 24 houses and threatening towns technology for reporting in relation to food premises. including Labertouche, Jindivick, Longwarry and Bunyip. We tried portable tablets, but they proved cumbersome Since then, approximately $7.8 million of Victorian Bushfire and time-consuming to set up. We decided instead Appeal Fund grants have been allocated to Baw Baw Shire to use digital pens, which are light, very portable and 25 rebuilding permits granted by December 2010. and very easy to use. Estimated resident population 42,921 The IT department ensured the technology was compatible with current systems. Using special notepads, council Food premises per 10,000 persons 133 officers write the report for proprietors, the document Food premises classification is signed by both parties as usual and then, with a tick Class 1 14 Class 2 327 in a special area on the pad, the digital pen sends the Class 3 155 Class 4 75 document via Bluetooth to the officer’s mobile phone Total 571 and computer in the office. The proprietor gets a copy of the report on the spot. It is not necessary to fuss with For more information see: www.bawbawshire.vic.gov.au attaching mobile internet USBs or mobile printers.
Technology need not be complicated and should not mean carrying bags full of equipment. Our officers carry an A4 pad and a pen – simple and easy.
Alex Waldron, Environmental Health Team Leader, Bass Coast Shire
58 Food safety in focus Food Act report 2010
Benalla goes with the flow The Benalla Rural City Council Environmental Health Team Bayside (C) prepared a flowchart to help assist administration staff and community groups with the forms and procedures Bayside City’s northern boundary is about eight kilometres associated with new registration requirements. Groups are from the central business district of Melbourne. The becoming familiar with notification, registration, statement coastline of Port Phillip Bay forms the western boundary, of trade and leasing arrangements of fixed and mobile while the Nepean Highway and the Frankston railway line temporary and permanent community food events. form most of the eastern boundary. The city’s coastline stretches for 17 kilometres from Head Street Brighton Because we are a rural municipality, staff also monitor in the north to Charman Road Beaumaris in the south. private water supply quality where there is no town Bayside is primarily a residential area. It includes beaches water and wastewater management where there is like Brighton Beach and Black Rock and contains some no town sewage. fine golf courses. The three main industries of employment Nilesh Singh, are healthcare and social assistance, professional, Manager Infrastructure Services and Development, scientific and technical services, and retail trade. Benalla Rural City Council
Estimated resident population 97,283 Food premises per 10,000 persons 71 Food premises classification Boroondara (C) Class 1 52 Class 2 440 The City of Boroondara is in Melbourne’s inner and Class 3 103 Class 4 96 middle-eastern suburbs, five kilometres east of the central Total 691 business district. Almost two-thirds of the city is bounded For more information see: www.bayside.vic.gov.au by water courses and parklands including the Yarra River, Gardiner’s Creek and Yarra Bend Park. The city is primarily residential in nature, although it has a number of educational and private and public healthcare facilities. Benalla (RC) The three main industries of employment are education and training, healthcare and social assistance, and Benalla Rural City Council is located approximately professional, scientific and technical services. 180 kilometres north-east of Melbourne. It is accessible by the Hume Highway and also by rail on the Estimated resident population 169,507 Melbourne–Sydney line. The Council was formed in 2002 Food premises per 10,000 persons 70 following the de-amalgamation of Delatite Shire Council into Benalla Rural City and Mansfield Shire Councils. Food premises classification Agriculture is significant to the municipality’s economy. Class 1 92 Class 2 701 The three main industries of employment are healthcare Class 3 219 Class 4 176 and social assistance, manufacturing, and retail trade. Total 1,188
Estimated resident population 14,293 Food premises per 10,000 persons 108
Food premises classification Class 1 5 Class 2 76 Class 3 52 Class 4 21 Total 154
59 Sharing knowledge and experiences Victoria University. The three main industries of with industry employment are manufacturing, retail trade, The City of Boroondara’s Council’s Health Services Team and transport, postal and warehousing. has established a number of initiatives to assist food business in 2010. Estimated resident population 189,386 Food premises per 10,000 persons 59 These have included the development of food hygiene seminars which all of our food businesses can come Food premises classification along to. Three sessions held in the last year have included Class 1 63 Class 2 697 topics about basic food hygiene, implementation of food Class 3 219 Class 4 145 safety programs, and food allergens. Total 1,124 We also created a Food Safety Working Group For more information see: www.brimbank.vic.gov.au which meets four times a year and involves up to 20 representatives from various food industry sectors. The quarterly forums focused on identifying food business needs, feedback on health services’ food Buloke (S) safety initiatives, and improving communication and consultation with proprietors. The Buloke Shire is located in north-western Victoria in the heart of the state’s wheat belt. Agriculture, especially The Working Group provides an opportunity to share grain and sheep production, is the major industry. knowledge and experiences among representatives Other important sectors include retail trade, health and and professional industry specialists. It also provides the community services and education. The main townships council’s Health Services Team with useful information as have a comprehensive range of health, education and well as articles for our Food safety newsletter, which is recreational facilities. The shire has a population of slightly produced quarterly and is provided to all food businesses less than one person per square kilometre. The three main within the municipality. industries of employment are agriculture, forestry and James McCrory, Coordinator Public Health, fishing, healthcare and social assistance, and retail trade. Boroondara City Council Estimated resident population 7,028 Food premises per 10,000 persons 212
Food premises classification Brimbank (C) Class 1 6 Class 2 56 Class 3 74 Class 4 13 The City of Brimbank is the second largest municipality in Melbourne, located in the west about 20 kilometres Total 149 from the central business district. It is a culturally diverse For more information see: www.buloke.vic.gov.au municipality with about 46 per cent of the population being born overseas and 35 per cent being under 24 years of age. Brimbank is currently experiencing strong residential, industrial and commercial development. Brimbank includes 25 new and established suburbs and incorporates one of the largest industrial areas in Melbourne. It also has a number of important institutions including the Sunshine Hospital and the St Albans campus of
60 Food safety in focus Food Act report 2010
by flood water which affected all but one registered premises. Council’s environmental health officers were Campaspe (S) quick to act and inspect premises to get them operating as quickly as possible to aid in the towns’ recovery. Campaspe Shire is located 180 kilometres directly north This response was generally appreciated by proprietors, of Melbourne on both the Murray and Goulburn rivers. and it is pleasing that all of these businesses did It is a popular tourist and retirement destination. re-establish and were operating again within a few weeks. The main industries include dairying, tourism, food Alissa Herd, Environmental Health Coordinator, processing, cereal cropping, tomatoes, sheep/wool, Municipal Recovery Manager, Campaspe Shire Council aquaculture, floriculture, vegetables, feed lotting, viticulture, beef cattle and rice. The three main industries of employment are agriculture, forestry and fishing, manufacturing, and retail trade. Cardinia (S) Estimated resident population 38,983 The Shire of Cardinia is situated on the south-eastern Food premises per 10,000 persons 93 fringe of the Melbourne metropolitan area. Accessed by Food premises classification Monash Freeway and Princes Highway, it has a significant Class 1 16 Class 2 239 rural and horticultural hinterland. It includes more than Class 3 83 Class 4 26 30 communities stretching from the foothills of the Total 354 Dandenong ranges in the north to the shores of Westernport Bay in the south. Cardinia is at the ‘front’ Campaspe floods and Food Act changes of Melbourne’s south-east growth corridor which The Shire of Campaspe began implementing the changes stretches in a narrow band along the Princes Highway to the Food Act 1984 by holding five information sessions from Beaconsfield to Pakenham. The shire has a young for community groups at various locations across the and rapidly growing population. The three main industries municipality throughout September and October 2010. of employment are construction, manufacturing, and The sessions outlined the new requirements for community retail trade. groups and advised them what they needed to do to comply. This was a great opportunity to discuss the Estimated resident population 73,318 changes with groups, and for them to ask questions Food premises per 10,000 persons 87 of council staff. Food premises classification The sessions were followed in November by information Class 1 26 Class 2 287 sessions for all premises using the updated Food safety Class 3 159 Class 4 167 program for class 2 retail and food service businesses, Total 639 no. 1, version 2. At these sessions we went through the template in detail, discussing what had changed and Roll out of new database system what businesses needed to complete in order to comply. The roll out of the amended Food Act 1984 over the All the information sessions that we ran between past 12 months has required all involved within our September and November were well attended and Environmental Health Unit to spend many hours educating have assisted us with implementing the changes. food proprietors about the impact of the changes on them. This included offering one-on-one visits to their premises to Campaspe Shire also experienced extensive floods in help them understand the changes, updating systems and January 2011 with the township of Rochester being changing or developing policies and procedures so that inundated by the flooded Campaspe River. Around the amended Act’s requirements could be implemented 80 per cent of the town of Rochester was impacted smoothly within Cardinia.
61 To ensure we were able to provide food safety reports on A productive year at Casey our activities to the department, Cardinia moved across Our environmental health officers (EHOs) have worked to a new database system which has enabled us to tirelessly to ensure that the City of Casey has been able drastically improve our data management capabilities. to implement the new changes to the Food Act and that We are looking to expand on the use of technology to all stakeholders, particularly our registered premises, improve our productivity and efficiency to ensure that the were aware of the impact these changes have on the skills and expertise of our environmental health officers operation of their respective businesses. EHOs arranged are maximised. This will provide our food proprietors and for information to be sent to each food premises via mail community with a robust environmental health service. and then followed up with a phone call or on-site meeting Sean La Fontaine, Manager Environmental Health, to ensure that all of Casey’s food proprietors understood Cardinia Shire Council the impact of the changes and answered any questions that they had. A special edition of the council’s Food for thought newsletter was developed and circulated to all food businesses within the municipality. Environmental health staff were also involved in the re-classification Casey (C) of all food businesses from class 1 through to class The City of Casey is 40 kilometres south-east of 4 based on the classification tool provided by the Melbourne. It is Victoria’s most populous municipality and Department of Health. is located in the dominant growth area for south-eastern To manage the changes the City of Casey introduced a Melbourne. Casey is one of the fastest growing councils in purpose-built web-based environmental health database. Australia. It has five distinct geographic regions stretching The operating system enabled compliance with all new from the foothills of the Dandenong Ranges to the coastal legislative requirements. This enabled us to introduce villages of Westernport Bay. Urban development is productivity enhancements, including electronic food recall concentrated in the northern part of the municipality. notifications to affected food businesses, and improved The three main industries of employment are construction, management capability to ensure that follow-ups and manufacturing, and retail trade. Victorian Government non-compliance matters are actioned on time. projections indicate that Casey’s population will reach Most importantly it ensures that the council is 450,000 by 2036, making it bigger than Canberra is today. compliant with all the new quarterly reporting requirements required by the department. Estimated resident population 255,659 Following consultation with proprietors, the Environmental Food premises per 10,000 persons 41 Health Unit put together an annual Food Safety Program Food premises classification records book and made copies available to all food Class 1 94 Class 2 633 businesses in Casey. The records book is popular as Class 3 224 Class 4 100 it is convenient and easy to use and contains all the Total 1,051 records required by the food safety program, all in the one document.
Environmental health officers provided surveillance and support to mobile food vendors at the Berwick Show and MRA Cranbourne GP Run.
Caroline Bell, Manager Community Safety, Casey City Council
62 Food safety in focus Food Act report 2010
Central Goldfields (S) Estimated resident population 22,097 Food premises per 10,000 persons 148 The Central Goldfields Shire is located in central Victoria, Food premises classification one hour’s drive from the regional cities of Ballarat and Bendigo and two hours’ drive north-west of Melbourne. Class 1 10 Class 2 222 Originally a gold mining area, the shire has developed on Class 3 52 Class 4 44 the back of agricultural industry. The main activities are Total 328 cropping and sheep farming. Maryborough, the principal For more information see: www.colacotway.vic.gov.au town in the shire, is a manufacturing centre. The three main industries of employment are healthcare and social assistance, manufacturing, and retail trade.
Estimated resident population 12,896 Corangamite (S) Food premises per 10,000 persons 109 Corangamite Shire is located in Victoria’s southwest. The shire extends from the Twelve Apostles on the coast Food premises classification near Port Campbell and Princetown to Skipton in the Class 1 7 Class 2 94 north. The eastern boundary is Lake Corangamite and Class 3 14 Class 4 25 the western border is near Garvoc. The shire’s economic Total 140 base is provided through agriculture and some value- For more information see: www.centralgoldfields.com.au adding manufacturing. Farming includes milk, wool, beef, fat lamb and grain. Several milk-processing industries are located within Corangamite. The Great Ocean Road, the Twelve Apostles, the Port Campbell National Park, fishing and volcanic hills and craters attract tourists. Corangamite Colac Otway (S) also produces gourmet food – cheeses, eel processing Located in Victoria’s south-west, the Colac Otway Shire and ice cream. The three main industries of employment is diverse, with volcanic lakes, craters and plains in the are agriculture, forestry and fishing, healthcare and social north, the hinterland forests of the Otway Ranges and the assistance, and retail trade. On Black Saturday a fire Great Ocean Road coastline. Colac City is situated beside burned 1,300 hectares of land in the Pomborneit–Weerite Lake Colac, on the Princes Highway, 138 kilometres area, causing stock losses, damaging the Geelong to south-west of Melbourne, 74 kilometres south-west Warrnambool railway line, and significantly impacting of Geelong, and 101 kilometres south of Ballarat. dairy production in the area. The Colac region supports a network of over 1,200 businesses and well over 800 farms. The main industries Estimated resident population 17,514 are dairy, beef, sheep, crops, specified pastures, Food premises per 10,000 persons 108 horticulture and organic farming, timber, manufacturing, Food premises classification construction, retail and wholesale. Tourism, centring on Class 1 10 Class 2 120 the Great Ocean Road and the coastline, is becoming increasingly important. The three main industries Class 3 38 Class 4 22 of employment are agriculture, forestry and fishing, Total 190 manufacturing, and retail trade. For more information see: www.corangamite.vic.gov.au
63 The information sessions were open to everyone, but were most suitable for people who had recently started, returned to, or were considering working in the Darebin (C) food industry. They were also most valuable for casuals, Darebin City is bounded by the Merri Creek to the west part-time staff, and volunteers. and the Darebin Creek to the east. It is a large, diverse These interactive sessions covered a wide range of municipality to the north of the central business district topics, including food-borne illness and case histories. that incorporates a mix of residential, industrial and retail They involved a slide show presentation, hand-washing areas. The city includes La Trobe University and Northland exercise, an assessment, and a group discussion. Shopping Centre. The main industries include paper and Everyone received a resource folder containing food safety paper products manufacturing. Approximately 35 per cent pamphlets, posters and other items. Participants were of Darebin’s residents were born overseas and more than also awarded a Certificate of Attendance. 40 per cent can speak a language other than English. The three main industries of employment are healthcare Darebin runs safe food-handling sessions regularly to and social assistance, manufacturing, and retail trade. improve the knowledge and food-handling practices of people who work in the food industry. Businesses that Estimated resident population 141,139 are not able to attend our information sessions Food premises per 10,000 persons 78 are referred to the Department of Health’s online learning tool dofoodsafely. Food premises classification Ellie Mandritis, Acting Manager, Health Protection, Class 1 63 Class 2 778 Darebin City Council Class 3 156 Class 4 102 Total 1,099
Darebin’s food-handler training in Chinese languages East Gippsland (S) In 2010, the City of Darebin’s Health Protection Unit East Gippsland Shire, in south-east Victoria, covers provided eight information sessions on safe food handling the second largest area in Victoria. The shire includes to 199 participants. an extensive coastline, a major lakes and river system, The sessions were provided free of charge and businesses rugged high-country, extensive national parks and state were able to choose their preferred session from the four forests. About 75 per cent of the shire is public land held industry-specific group sessions: as national and state reserves. The commercial centre is Bairnsdale, a three-hour drive from Melbourne. The shire’s • takeaway food businesses economy is based on tourism, agriculture, horticulture, • sporting, school and other canteen like businesses forestry and fishing. The main industries include oil and gas • bakeries, manufactures, child care centres, restaurants, extraction, and agriculture. Population is centred around nursing homes and delicatessens the Gippsland Lakes area. Together with the Buchan • restaurants, takeaway businesses using Caves, these are a great attraction to visitors and retirees. Sushi and Chinese-style products food safety The three main industries of employment are agriculture, programs supplements. forestry and fishing, healthcare and social assistance, In recognition of the needs of Darebin’s CALD community, and retail trade. the industry group session covering restaurants and takeaway food businesses using sushi and Chinese-style products was held in the Cantonese and Mandarin languages.
64 Food safety in focus Food Act report 2010
Estimated resident population: 44,262 Food premises per 10,000 persons 107
Food premises classification: Gannawarra (S) Class 1 25 Class 2 319 Gannawarra Shire is located beside the Murray River, Class 3 109 Class 4 45 in the Loddon Mallee region of Victoria. It is three hours’ Total 498 drive from Melbourne. The major regional centres of For more information see: www.egipps.vic.gov.au Bendigo, Echuca and Swan Hill are each about one hour away by road. Gannawarra Shire is a diverse agricultural region. Its economic base is primarily agriculture, with some important concentrations of manufacturing. Agricultural activities include cropping, dairying, grazing, Frankston (C) horticulture and viticulture. The three main industries Frankston City is situated on the eastern shore of Port of employment are agriculture, forestry and fishing, Phillip Bay, about 40 kilometres south of Melbourne’s manufacturing, and retail trade. central business district. It is the major retail, employment, cultural, professional and administrative-services centre for Estimated resident population 11,617 Melbourne’s south-eastern suburbs and the Mornington Food premises per 10,000 persons 54 Peninsula. Major institutions include the Frankston Food premises classification Campus of Monash University, Chisholm Institute of TAFE Class 1 2 Class 2 24 and the Frankston Hospital. The three main industries Class 3 21 Class 4 16 of employment are healthcare and social assistance, manufacturing, and retail trade. Total 63 Gannawarra recovering from floods Estimated resident population 130,462 2010–11 was an exceptional year for the Shire of Food premises per 10,000 persons 55 Gannawarra. The first threat of flooding occurred in Food premises classification September 2010 and continued until the major flood Class 1 57 Class 2 427 in January 2011. During that time the shire was in a Class 3 203 Class 4 35 constant state of alert.
Total 722 In emergencies, the council’s environmental health officer For more information see: www.frankston.vic.gov.au (EHO) assumes the duties of Municipal Recovery Manager, and normal roles and responsibilities are set aside.
The ability to inspect food premises and assess food safety programs was considerably reduced during and after the flood as our community slowly recovered.
Nevertheless, EHOs have been able to visit almost all class 2 food premises to explain the recent changes to the Food Act to the proprietors at a personal level, and show them how to use the new food safety program template, including the record-keeping templates. A strategy has also been put in place to ensure inspections and assessments resume normal levels as soon as possible.
Bob Parkinson, Environmental Health Officer, Gannawarra Shire Council
65 The success of this program is supported by statistics taken over the past five years. During this period the council has had a steady increase in the number of Glen Eira (C) compliant food samples taken and a decrease in justified Glen Eira is a mature, virtually fully developed city. food-related complaints. In 2010 approximately 33 per It is close to Melbourne’s central business district, cent of all registered businesses achieved a five-star rating. Port Phillip Bay, the Mornington Peninsula and major The council’s Five Star Safe Food Program has attracted retail areas. Land use is predominantly residential with interest from other Victorian and interstate councils and associated retail and services. Glen Eira is a densely has been used as a model for similar programs. populated and culturally very diverse residential area in the inner south-east of Melbourne. Of its residents, Stuart Symes, Acting Team Leader Environmental Health, 34.5 per cent were born overseas, and about 28 per cent Glen Eira City Council speak a language other than English at home. It is home to Caulfield Racecourse and the Caulfield Campus of Monash University. The three main industries of employment are healthcare and social assistance, Glenelg (S) professional, scientific and technical services, and retail trade. The Glenelg Shire is nestled in Victoria’s south-west corner. Located around a deep-water port, Portland is Estimated resident population 137,712 the major centre in the shire and home to one of only two aluminium smelters in Victoria. Natural attractions Food premises per 10,000 persons 64 include the Glenelg River and the surrounding national Food premises classification parks. The shire’s economy is based around service Class 1 55 Class 2 571 industries, timber production, grazing and manufacturing. Class 3 177 Class 4 74 The three main industries of employment are agriculture, Total 877 forestry and fishing, healthcare and social assistance, and manufacturing. Five Star Safe Food Program Glen Eira’s Five Star Safe Food Program was the first food Estimated resident population 21,249 safety incentive scheme developed by local government Food premises per 10,000 persons 92 in Victoria. This program uses an innovative approach to Food premises classification enforcing the statutory provisions of the Victorian Food Class 1 6 Class 2 134 Act, by providing incentives for local food businesses Class 3 31 Class 4 24 that comply with National Food Safety Standards and additional food safety criteria. Total 195 For more information see: www.glenelg.vic.gov.au The council’s program is underpinned by a strong service philosophy of education and support for the local food industry. We believe that education combined with incentives promotes effective behaviour change over the long term.
Establishments that successfully achieve a five-star rating receive a five-star food safety certificate to display, a reduction in registration fees, and free advertising in Council’s Safe food guide.
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were also destroyed in Bendigo West, Maiden Gully, Ironbark and California Gully. Of the 58 houses destroyed, Golden Plains (S) 13 were of significant heritage value. As a result of the bushfires, Greater Bendigo has been granted The Golden Plains Shire is predominantly rural, with a approximately $7.8 million from the Victorian Bushfire number of small townships servicing local communities Appeal fund and 94 rebuilding permits had been granted between Ballarat and Geelong. The shire is one of the by December 2010. fastest growing municipalities in regional Victoria, with a growth rate of approximately 2.5 per cent per annum. Estimated resident population 104,192 Many Golden Plains residents work in Ballarat or Geelong. Food premises per 10,000 persons 96 The shire’s economic base is provided through agriculture, Food premises classification retailing and tourism, while home-based business is the largest employer. Agriculture is responsible for Class 1 48 Class 2 605 $44 million worth of output annually. The three main Class 3 185 Class 4 160 industries of employment are healthcare and social Total 998 assistance, manufacturing, and retail trade. Greater Bendigo’s big year for emergencies Estimated resident population 18,625 Bendigo is renowned for its vibrancy and culturally Food premises per 10,000 persons 62 enriched lifestyle. Art, culture, wine and heritage attractions abound, attracting residents and tourist alike. Food premises classification Class 1 2 Class 2 48 In 2010, the Greater Bendigo City Council undertook Class 3 60 Class 4 6 a major restructure of its Environmental Health Unit prompted by two factors: Total 116 For more information see: www.goldenplains.vic.gov.au • changes to the Food Act which impose new and expanding data collection and reporting obligations on municipalities • increasing community, council and state expectations Greater Bendigo (C) around food safety and health initiatives. During the 2010 flood events the environmental health Greater Bendigo is a major regional centre servicing staff played key roles in providing emergency response the towns and rural areas of the Loddon region, and recovery assistance to communities in central and about 150 kilometres north-west of Melbourne. north-western Victoria, including response and recovery While still significant, traditional reliance on manufacturing assistance to residents, as well as support to has diminished in recent years, with the development of neighbouring municipalities. a strong health, education and retail sector in the city. Commerce, finance and government administration are Susannah Milne, Manager, Environmental Health and also important activities. The three main industries of Local Laws/Acting Director Planning and Development, employment are healthcare and social assistance, City of Greater Bendigo manufacturing, and retail trade. On Black Saturday, a bushfire burned within two kilometres of central Bendigo, with one fatality, loss of 58 houses and 330 hectares of land burnt. Long Gully was the worst affected area, with one death and 25 properties destroyed, and houses
67 Greater Dandenong (C) Greater Geelong (C) Located in the south-east, Greater Dandenong City The City of Greater Geelong is Victoria’s second largest Council’s central activities district is Melbourne’s second city, 75 kilometres south-west of Melbourne. The largest retail and commercial centre, including over 7,000 city contains a mix of coastal, country and suburban businesses, large shopping complexes at Dandenong communities. Its coastline includes Corio Bay and the and Keysborough, the Dandenong Market, and over Bellarine Peninsula. Country areas of the city have a 50 Asian restaurants and specialty supermarkets. It is also diverse range of primary producers and several significant the most ethnically diverse area in Victoria, with residents national and state parks. Notable features include the from 151 nations, half of whom were born overseas. waterfront precinct, Deakin University, the National Wool The three main industries of employment are healthcare Museum and the Maritime Museum. Geelong City has a and social assistance, manufacturing, and retail trade. strong manufacturing base, specialising in motor vehicles and associated components, petroleum products, Estimated resident population 138,558 textiles, floor coverings and aluminium. The city is also Food premises per 10,000 persons 95 a major commercial and residential centre. The three main industries of employment are healthcare and Food premises classification social assistance, manufacturing, and retail trade. Class 1 63 Class 828 Class 3 221 Class 4 201 Estimated resident population 220,068 Total 1,313 Food premises per 10,000 persons 81
Greater Dandenong contemporary food safety Food premises classification compliance: leading the way Class 1 94 Class 2 1,092 Prior to the implementation of changes to the Food Act Class 3 415 Class 4 189 1984 the City of Greater Dandenong had been developing Total 1,790 and testing its own version of a portable electronic assessment tool. Greater Geelong food safety at Pako Festa and senior citizens clubs Since the implementation of the changes on 1 July 2010, In 2010 the City of Greater Geelong undertook a number Pinforce City Wide has provided environmental health of non-statutory food-related activities to communicate officers with an effective and valuable mobile tool to good food-handling practices to the local community. assess food premises against the Food Standards Code. These included presentations to community groups Pinforce allows officers to use compatible notebooks and participating in our annual cultural diversity festival tablets in the field, which not only reduces time spent on Pako Festa. More than 60 food stalls took part in the assessments but also assists them to determine the best festival and over 100,000 people attended. compliance tool provided by the new legislation. Council ran presentations on food safety to all 21 The City of Greater Dandenong has fully utilised the new senior citizens clubs in the City of Greater Geelong. compliance tools relating to food premises to assist its The sessions were tailored to individual clubs’ program of improving food safety within the community. food-handling activities, and participants were This has been underpinned by progressive food safety issued with certificates of participation. education messages and the dissemination of the Two editions of Food safety news were developed council’s regular food newsletter Flavours. and circulated to all registered food premises in 2010. Ray Christy, Environmental Health Officer, Food safety news is a council newsletter that advises food City of Greater Dandenong
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business proprietors of changes and hot topics in relation • Our inspection schedule of all medium- and high-risk to the Food Act 1984, and anything else that may affect food premises has been redeveloped to ensure the their businesses. The newsletter, which also includes workload is spread over a 12-month period. trends in the council’s sampling results and a food safety • Two editions of the Food for thought newsletter quiz, will continue to be distributed bi-annually. were prepared and sent out to all proprietors Stuart McLay, Team Leader Environmental Health, throughout the year. Health Services, Greater Geelong City Council • A booklet of food safety minimum records for class 3 food businesses was prepared and delivered to all class 3 premises to assist them with the transition to minimum records. Greater Shepparton (C) Lisa Eade, Team Leader Environmental Health, Greater Shepparton City Council Greater Shepparton in the heart of the Goulburn Valley is the fourth largest provincial centre in Victoria. Shepparton township is located at the confluence of the Goulburn and Broken Rivers and at the intersection of the Goulburn Valley and Midland Highways. The region has a diverse Hepburn (S) population, with 11.6 per cent of residents born overseas. Hepburn Shire is located in central Victoria, just over The region is a major fruit and vegetable processing an hour from Melbourne. The region is renowned for its centre, with two large canneries. There are also large dairy natural beauty and mineral springs. The eastern part of processing facilities located in and around Shepparton, the shire is hilly, with high rainfall and significant native which provide products for both local consumption and forests. The west has medium to lower rainfall and export. Irrigation is critical to agricultural production. broad acre farming land. The shire’s economic base is in The three main industries of employment are healthcare agriculture, forestry, manufacturing and tourism. Tourism and social assistance, manufacturing, and retail trade. is most popular around the Daylesford–Hepburn Springs mineral springs. Tourism, the arts, service industries, Estimated resident population 63,335 retailing, education and health and community services are Food premises per 10,000 persons 83 growing rapidly. The three main industries of employment Food premises classification are healthcare and social assistance, manufacturing, and retail trade. On 23 February 2009 a bushfire started Class 1 33 Class 2 307 about four kilometres from Daylesford and burned about Class 3 107 Class 4 77 2,300 hectares of land, destroying one house, 25 other Total 524 structures, fencing, livestock and hardwood plantations. Support for food premises Estimated resident population 14,974 Greater Shepparton City Council Environmental Health Food premises per 10,000 persons 250 team has undertaken the following food safety activities during this period. Food premises classification Class 1 6 Class 2 167 • We conducted an educational campaign, which involved designing two posters, one for hand washing Class 3 151 Class 4 50 and one for bad hygiene habits. These were hand Total 374 delivered to 350 premises during inspections, and For more information see: www.hepburn.vic.gov.au explained to the proprietor.
69 Estimated resident population 88,053 Hindmarsh (S) Food premises per 10,000 persons 78 Hindmarsh Shire is in the Wimmera Mallee region, about Food premises classification 350 kilometres north-west of Melbourne. It is bordered Class 1 36 Class 2 436 in the north by the Big Desert–Wyperfeld National Park, Class 3 132 Class 4 80 and in the south by the Little Desert National Park. Total 684 The economy of Hindmarsh is based largely on dryland, broadacre farming, especially grain (wheat, barley and Hobsons Bay’s EHO records on mobile internet oats) and sheep, but in recent years has diversified into The council’s Public Health Unit commissioned the the production of oilseeds and legumes. Agricultural development of new software which uses premises manufacture and tourism are also important. The three compliance information entered by environmental health main industries of employment are agriculture, forestry and officers (EHOs) in the field to automatically construct fishing, healthcare and social assistance, and retail trade. observation reports, correspondence and orders.
EHOs take small netbook computers with mobile internet Estimated resident population 6,150 access into premises and, at the conclusion of their visit, Food premises per 10,000 persons 137 either fax or email reports to proprietors. Food premises classification The software is compliant with all recent Food Act Class 1 6 Class 2 56 amendments and produces clear and concise information Class 3 12 Class 4 10 that can be accurately and consistently interpreted by Total 84 officers other than the author. Mobile internet cards allow For more information see: www.hindmarsh.vic.gov.au field access to the council’s servers, ensuring registered premises files are always accurate, complete and accessible for reporting purposes.
The council’s IT provider has recently included the Hobsons Bay (C) inspection module in their standard operating suite so this new, groundbreaking initiative can be implemented On the northern shores of Port Phillip Bay, Hobsons Bay by any local government area using the same software. is part of the industrial heartland of Melbourne’s west. It has over 20 kilometres of beaches and foreshore areas, Malcolm Ramsay, Public Health Coordinator, and significant coastal wetlands, five creek systems, Hobsons Bay City Council remnant native grasslands and important flora and fauna habitats. About 30 per cent of the shire’s residents were born overseas, and speak a language other than English at home. Hobsons Bay is the focus of Victoria’s chemical Horsham (RC) and petroleum industries and contains some of the Horsham Rural City is some 3.5 hours’ drive north-west state’s largest industrial enterprises. It is also home to the of Melbourne and north of the Grampians Ranges, in maritime centre of Williamstown. The three main industries Victoria’s Wimmera region. The city of Horsham, with over of employment are healthcare and social assistance, 13,000 people, is the main provider of retail, community manufacturing, and retail trade. and government services in the Wimmera. The region has a range of educational and health facilities including several secondary colleges and a TAFE facility. The three main industries of employment are agriculture, forestry and
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fishing, healthcare and social assistance, and retail trade. The sessions focused on enhancing food safety On Black Saturday a fire occurred on the outskirts knowledge through the identification and prevention of Horsham, destroying 68 houses and the club house of hygiene risks, proper implementation of food safety of the Horsham Golf Club, and burning 2,200 hectares. programs, and improving food handling and hygiene As a result, Horsham has been granted approximately practices. The sessions also enabled proprietors to learn $2.7 million from the Victorian Bushfire Appeal fund. about the changes to the Food Act and how these would impact on their businesses. Estimated resident population 20,232 Topics covered included food receipt and storage, Food premises per 10,000 persons 119 personal hygiene, food spoilage and poisoning, food Food premises classification handling, temperature control, food preparation, cleaning, Class 1 9 Class 2 125 pest control, food safety programs, including record Class 3 82 Class 4 24 keeping, and Food Act amendments. Total 240 Tony Gullone, Coordinator Public Health, For more information see: www.hrcc.vic.gov.au Hume City Council
Hume (C) Indigo (S) Hume City is a growing, urban fringe municipality about Indigo Shire is 270 kilometres north-east of Melbourne, 20 kilometres from Melbourne’s central business district. bordering the Murray River, Australian Alps and the The southern parts of the city are well-established municipalities of Wodonga, Wangaratta, Towong, urban areas, while the north remains rural in character. Alpine and Moira. It is rural in nature with supporting Approximately 31 per cent of its residents were born services in small towns. The shire’s economy is based overseas. Hume is at the Hume Highway, Calder Highway on value-adding to local primary produce of the region, and Metropolitan Ring Road crossroads. It includes the especially milk, cereals and grapes, and providing busy Melbourne Airport. The three main industries of services to people, including tourism. The Rutherglen employment are manufacturing, retail trade, and transport, wine-producing area and the historic townships of postal and warehousing. Beechworth, Chiltern and Yackandandah attract thousands of visitors. The main industries include flour Estimated resident population 171,996 milling and cereal food manufacturing, agriculture, other food manufacturing, beverage and malt manufacturing. Food premises per 10,000 persons 71 The three main industries of employment are agriculture, Food premises classification forestry and fishing, healthcare and social assistance, Class 1 52 Class 2 694 and manufacturing. Class 3 208 Class 4 267 Total 1,221 Estimated resident population 16,111 Food premises per 10,000 persons 322 Hume’s food safety information sessions Food premises classification During June 2010, Hume City Council’s Public Health Unit Class 1 16 Class 2 244 held food safety information sessions for food business Class 3 214 Class 4 44 proprietors and their staff in a number of locations across the municipality. Total 518
71 Indigo health officers cover Estimated resident population 148,830 8,547 square kilometres Food premises per 10,000 persons 89
Indigo Shire is renowned for its natural beauty and Food premises classification preserved historic character. The Rutherglen area is Class 1 70 Class 2 740 world renowned for wine production, while Beechworth, Class 3 377 Class 4 142 Chiltern and Yackandandah attract thousands of visitors Total 1329 each year to take in their rich history and to attend festivals and events. Indigo Shire Council employs only two health For more information see: www.kingston.vic.gov.au officers who also supply environmental health services to the municipal districts of Towong and Falls Creek and Mount Hotham Ski Resorts – the area covered by their jurisdiction is an amazing 8,547 square kilometres. Knox (C) In order to maintain high food safety standards across The City of Knox is situated in the outer eastern all four districts our environmental health officers have metropolitan area. It is a large municipality that has worked tirelessly throughout 2010 to educate food passed through a period of rapid housing and business premises proprietors (including temporary stall holders at development over the past three decades. Knox is now all major festivals) about the changes to the food legislation emerging from this period of high growth to a time of and how they are affected. The hands-on approach maturation and consolidation. While Knox has a large to the education process included numerous activities residential population base, it also has substantial local – personally delivering the Department of Health food employment in business, retail and manufacturing. safety program templates to class 2 premises to meet The three main industries of employment are healthcare with owners and staff, providing seminars for community and social assistance, manufacturing, and retail trade. volunteers and farmers market stall holders, attending service group meetings to discuss safe food-handling Estimated resident population 156,997 procedures, performing bulk mail outs, and keeping rate Food premises per 10,000 persons 73 payers abreast of changes through the media. Food premises classification Kimberley Warne, Team Leader Building Services Class 1 71 Class 2 525 and Environmental Health, Indigo Shire Council Class 3 384 Class 4 169 Total 1,149
Knox in transition Kingston (C) Knox City Council has taken a proactive approach, Kingston City sits beside the north-eastern shores reviewing local policies and operating procedures of Port Phillip Bay, about 15 kilometres south of the to smoothly transition into the new food safety Melbourne central business district. It is one of the major legislative framework. manufacturing areas of Melbourne. The city’s industrial The council held eight consultation sessions (four for the strengths include automotive, printing and chemical new class 2s and four for the new class 3s) at municipal production. Commercial centres at Southland, Moorabbin locations that could be easily accessed by proprietors. and Mordialloc provide an important employment source. The sessions were used to discuss the changed legislative The three main industries of employment are healthcare requirements and to distribute the revised Department of and social assistance, manufacturing, and retail trade. Health food safety programs. Knox Field Officers consulted
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with all class 2 proprietors who were unable to attend the Estimated resident population 76,144 class 2 consultation sessions on a one-to-one basis. Food premises per 10,000 persons 86
Information about changes to the Food Act and the Food premises classification impact on business was also included in Knox’s Class 1 38 Class 2 387 Food for thought newsletter which goes to all Class 3 118 Class 4 113 registered proprietors twice yearly. Total 656 Knox Health Services also invited proprietors to attend an For more information see: www.latrobe.vic.gov.au information session on food allergens. The session focused on understanding the differences between food-related allergic reactions and the signs and symptoms associated with food intolerance. The session outlined business responsibilities regarding this issue and all attendees Loddon (S) received a comprehensive information kit. The Loddon Shire is located 175 kilometres north-west of Melbourne. Agriculture is the main activity, with traditional Sam Salamone, Coordinator Health Services, produce including fat lambs, fine wool, dairy, poultry, pigs Knox City Council and cereal cropping. Recently more intensive forms of agriculture and horticulture have developed – including wine grapes, tomato growing, olives, oil seeds, pulses, and fodder crops, particularly in the irrigated areas in Latrobe (C) the north of the shire and along the Loddon River. Latrobe City is located 135 kilometres east of Melbourne. The municipality is characterised by a number of small It is the principal service centre for the Gippsland region towns dispersed throughout the area. Wineries and historic and includes the regional headquarters for significant and natural attractions complement agricultural activity. government and private organisations, and education The three main industries of employment are agriculture, centres. The Latrobe Valley generates 85 per cent of forestry and fishing, healthcare and social assistance, Victoria’s electricity, from its large reserves of brown and manufacturing. coal. Other major industries include timber processing, and the manufacturing of paper products as well as the Estimated resident population 8,047 provision of services to the Gippsland region. The three Food premises per 10,000 persons 165 main industries of employment are healthcare and social Food premises classification assistance, manufacturing, and retail trade. A bushfire Class 1 3 Class 2 86 which began on Black Saturday near Churchill caused Class 3 34 Class 4 10 11 fatalities, the loss of 247 houses and burned 24,500 Total 133 hectares. The main communities affected were Callignee and Hazelwood South. While much of the fire was listed For more information see: www.loddon.vic.gov.au as stopped on 8 February it was not fully contained until 19 February. As a result Latrobe was granted approximately $23.5 million from the Victorian Bushfire Appeal Fund and 259 rebuilding applications had been granted by December 2010.
73 Estimated resident population 119,190 Food premises per 10,000 persons 62
Macedon Ranges (S) Food premises classification Macedon Ranges Shire is a semi rural municipality, Class 1 56 Class 2 415 located within an hour’s drive of Melbourne’s central Class 3 159 Class 4 110 business district to the south and Bendigo to the north. Total 740 The shire’s most important industry is tourism. This region is popular with both domestic and international visitors, Manningham food officers go wireless due to its natural attractions, wineries, and its proximity Manningham City Council’s environmental health officers and accessibility to the Melbourne metropolitan area. commenced a trial of tablet-style personal computers in The three main industries of employment are construction, October 2010. This initiative was introduced to enhance manufacturing, and retail trade. A bushfire which began productivity and promote a more professional image. near Redesdale on Black Saturday burned approximately Portable printers are stored in vehicle glove compartments 10,000 hectares before being contained on 10 February. or in carry bags and allow officers to print inspection About 2,500 hectares were burnt in Macedon Ranges reports (and other information, as required) at the Shire, and the remainder in Mount Alexander Shire, conclusion of each inspection. Mitchell Shire, and the City of Greater Bendigo. Macedon Ranges Shire is providing substantial To complement the new technology, the unit has support to Mount Alexander Shire, which is leading developed the five-star inspection checklist in electronic the recovery process. format so that scores are automatically calculated after input of inspection results. The tablet PCs are linked Estimated resident population 42,645 wirelessly to the council’s database and will therefore Food premises per 10,000 persons 93 automatically upload inspection data. The new technology will also assist in complying with the new reporting Food premises classification requirements of the Act. Class 1 18 Class 2 240 Travis Fitch, Coordinator Environmental Health, Class 3 91 Class 4 47 Manningham City Council Total 396 For more information see: www.mrsc.vic.gov.au
Mansfield (S) Manningham (C) Mansfield Shire is located about 180 kilometres north-east of Melbourne. The main town is Mansfield. Manningham is located just 12 kilometres east of the The surrounding smaller settlements only have small Melbourne central business district. It is defined by the numbers of permanent residents but swell considerably Yarra River to the north and west, and Koonung Creek to during holidays. Natural attractions include Mount Buller, the south. Manningham is a city of contrast, with urban Mount Stirling, parts of Lake Eildon and Alpine National areas in the west and central part of the municipality and Parks and the Great Dividing Range. The Alpine Resort rural properties and hobby farms in the east. The key areas of Mount Buller and Mount Stirling are wholly parts of the economy are retailing, property, business, surrounded but excluded from the municipal district. health and community services. The three main industries A significant part of the municipality is Crown land. of employment are healthcare and social assistance, The three main industries of employment are professional, scientific and technical services, and accommodation and food services, construction, retail trade. and retail trade.
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Estimated resident population 7,972 Additionally, due to the web-based nature of the tablet, Food premises per 10,000 persons 245 many further and previously unachievable benefits are possible. Food premises classification Class 1 2 Class 2 123 Fully integrated, the tablet will allow an EHO rapid and Class 3 42 Class 4 28 on-the-spot access to food safety information such as the department’s websites including the dofoodsafely site, Total 195 legislation, council procedures, forms, information sheets, For more information see: www.mansfield.vic.gov.au and ultimately access to the StrEATrader database of temporary and mobile food premises while onsite at an event.
Maribyrnong City Council is committed to assisting Maribyrnong (C) food businesses provide safe food outcomes for all.
The City of Maribyrnong is a small, densely populated Foti Beratis, Team Leader Environmental Health Section, area, located in the inner western region of Melbourne. Maribyrnong City Council The city has the second most ethnically diverse population in Victoria, with about 43 per cent of residents born outside Australia. Residents come from more than 135 different countries and speak over 80 languages. The area includes a large industrial sector. Changes in Maroondah (C) land use have resulted from the restructuring of local The fast-growing City of Maroondah encompasses manufacturing industries and the relocation of the many of Melbourne’s outer eastern suburbs. To the Commonwealth defence industries from the area. north, suburbs are semi-rural in parts. The two major The three main industries of employment are healthcare retail centres at Ringwood and Croydon, as well as a and social assistance, manufacturing, and retail trade. significant concentration of industry in the south, dominate the economy of Maroondah. The economy is dominated Estimated resident population 72,896 by retailing, anchored by the two main business centres Food premises per 10,000 persons 110 at Ringwood and Croydon. The three main industries Food premises classification of employment are healthcare and social assistance, Class 1 29 Class 2 514 manufacturing, and retail trade. Class 3 174 Class 4 87 Estimated resident population 106,932 Total 804 Food premises per 10,000 persons 74
Electronic tablets: new food safety tool Food premises classification at Maribyrnong Class 1 61 Class 2 404 In 2010, the council approved a trial of new electronic Class 3 210 Class 4 118 tablets for environmental health officers as a data resource Total 793 tool to assist with Food Act surveillance activities.
Even though the trial is still in the early stages, we envisage Maroondah’s fresh take on the Food Act the tablets will allow officers to access food premises Maroondah City Council’s Public Health team has taken registration details onsite, record food safety assessments, the recent changes to the Food Act as an opportunity to determine compliance levels of each food business, and refresh. Over the past 18 months we have undertaken a collate data. This will also assist officers in reducing time number of initiatives to enhance our service and provide spent on administrative processes. a reliable, consistent and professional framework by which to guide us.
75 The team identified a need to establish our own Melbourne breaking barriers to food hygiene Food, Enforcement and Customer Request policies and In this reporting period, City of Melbourne’s Health procedures using our own public health staff to ensure Services delivered a range of non-statutory food safety these documents become more than just a formality. activities to complement its regulatory regime. One of These are currently at draft stage. these activities was the pilot of a food safety education We have established regular internal policy meetings program for food handlers that targeted a select group to ensure healthy team discussion and ongoing service businesses with consecutive unsatisfactory food safety development and processes. inspection results. The program − Breaking Barriers to Food Hygiene Practice − identified that the incorrect use IT limitations have been identified and we have developed of sink facilities, together with associated food-hygiene an action plan to incorporate additional software and practices was the common non-conformance at these mobile computing to ensure efficient service and accurate businesses. A brief education session was conducted with Department of Health reporting. the kitchen staff of these business’ premises, together with We have also established inspection-standard meetings the provision of resources and signs to place above the with environmental health officers and developed team sink facilities. These materials were translated into inspection standards. The idea is that the team embraces the preferred language of the food handlers to ensure a consistent inspection approach and puts it into practice. that positive messages of food safety practices were accurately conveyed. These initiatives aim to underpin the council’s commitment to responsible and quality service. Another non-statutory activity was the publication of an informative quarterly newsletter for hospitality and food Corinne Bowen, Team Leader Public Health, businesses within the City of Melbourne. The Table talk Maroondah City Council newsletter is produced in conjunction with the City of Melbourne Business and International Branch and provides businesses with up-to-date legislative information and other various food safety articles. The newsletter also Melbourne (C) provides advice on improving business practices and advice for future directions in the hospitality industry. The City of Melbourne is made up of the city centre and a number of inner-city suburbs. It is the commercial, Russell Webster, Manager Health Services, retail and transport focus of the metropolitan area. Its Community Development, Melbourne City Council major features include the Port of Melbourne, sporting, leisure and arts complexes, parks and gardens, as well as universities and hospitals. The three main industries of employment are accommodation and food services, healthcare and social assistance, and professional, Melton (S) scientific and technical services. On 1 July 2008, Melton’s economy and settlement provide a contrast part of the City of Moonee Valley comprising the between the large centre of Melton and its substantial suburb of Kensington moved to the City of Melbourne. rural hinterland. More recently, suburbs such as Hillside and Caroline Springs have emerged as major growth areas Estimated resident population 96,552 in the east of the municipality. The three main industries of Food premises per 10,000 persons 496 employment are manufacturing, retail trade, and transport, postal and warehousing. Food premises classification Class 1 61 Class 2 3,612 Class 3 445 Class 4 667 Total 4,785
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Estimated resident population 107,150 and equipment wholesaling. The three main industries Food premises per 10,000 persons 37 of employment are manufacturing, public administration and safety, and retail trade. The Black Saturday bushfires Food premises classification burned 13,340 hectares of land in Mitchell Shire, and Class 1 37 Class 2 263 there were three fatalities. A total of 116 properties Class 3 31 Class 4 62 were destroyed across Clonbinane, Broadford, Kilmore, Total 393 Kilmore East, Wandong, Heathcote Junction, Reedy For more information see: www.melton.vic.gov.au Creek, Upper Plenty and Sunday Creek. As a result, Mitchell was granted approximately $16.9 million from the Victorian Bushfire Appeal Fund and 173 rebuilding permits had been granted by December 2010. Mildura (RC) Estimated resident population 35,044 Mildura is a growing regional centre on the banks of the Food premises per 10,000 persons 69 Murray River in north-western Victoria. It includes a mixture Food premises classification of irrigated and dryland farming. Fruit and vegetable production are the most significant industries in Mildura. Class 1 11 Class 2 169 More than 80 per cent of Victoria’s grapes and much of Class 3 47 Class 4 14 Victoria’s citrus fruit is produced in the region. Mildura’s Total 241 temperate climate attracts many local and interstate For more information see: www.mitchellshire.vic.gov.au visitors. The three main industries of employment are agriculture, forestry and fishing, manufacturing, and retail trade.
Estimated resident population 54,337 Moira (S) Food premises per 10,000 persons 99 Moira Shire is bounded by the Murray, Goulburn and Ovens Rivers, and is about three hours’ drive north of Food premises classification Melbourne. The shire’s economic base is provided through Class 1 17 Class 2 301 primary industries. The region is a major fruit, dairying Class 3 100 Class 4 119 and beef district with growing tourism and manufacturing Total 537 sectors. It is a popular holiday and retirement area, For more information see: www.mildura.vic.gov.au incorporating a large part of the Murray Valley. The three main industries of employment are agriculture, forestry and fishing, manufacturing, and retail trade.
Mitchell (S) Estimated resident population 29,385 Food premises per 10,000 persons 144 Mitchell Shire is a fast-growing municipality located along Food premises classification the Hume Freeway and Northern Highway, about one hour north of Melbourne. Its residents derive their employment Class 1 12 Class 2 139 from both Melbourne metropolitan and local sources. Class 3 150 Class 4 123 The local economy is rural in nature, although the Total 424 Puckapunyal Military Base is a large employer. For more information see: www.moira.vic.gov.au The main industries include agriculture, food manufacturing, paper and paper products, machinery
77 The program is proving to be very successful with food premises competing against each other and proudly displaying the certificates at their businesses. Monash (C) Many premises also use their Golden Plate awards in The City of Monash is located 20 kilometres south-east of their own promotional material, on menus, in advertising Melbourne’s central business district. It is culturally diverse, and even when seeking accreditation. The program easily with 42 per cent of its residents coming from more than identifies poorer performing premises allowing Council to 30 countries. Population growth is slowing and the profile allocate additional resources to these areas of most need. is aging. Monash has a range of commercial activity and Monash also publishes the It’s your food newsletter. shopping centres, like Glen Waverley, Oakleigh and Three editions a year are delivered to all Monash food Mount Waverley. The city also has a large industrial area businesses to keep proprietors up to date on food safety. and research institutions, such as Monash University and the CSIRO. The three main industries of employment Adrian White, Coordinator Public Health, are healthcare and social assistance, manufacturing, Monash City Council and retail trade.
Estimated resident population 177,726 Food premises per 10,000 persons 78 Moonee Valley (C)
Food premises classification The City of Moonee Valley is located in Melbourne’s Class 1 74 Class 2 809 north-west suburbs. It is a diverse and established Class 3 320 Class 4 181 residential, commercial and industrial area with a broad range of suburbs serving a range of housing needs. Total 1,384 Features include large retail centres at Moonee Ponds, Monash Golden Plate Awards Essendon and Airport West. It is also home to Moonee Valley Racecourse and Essendon Airport. The three main Since 2001, Council has conducted a food safety industries of employment are education and training, award program – the Golden Plate Awards. The program healthcare and social assistance, and retail trade. recognises food premises that provide excellence in On 1 July 2008, the suburb of Kensington moved food safety. Businesses are asked to self-nominate to the City of Melbourne. and are assessed against a range of criteria, including cleanliness, food safety, environmental sustainability, Estimated resident population 112,804 nutrition, alcohol awareness and sunsmart awareness. Food premises per 10,000 persons 73 In 2010, the council launched a new program for food premises focusing on food safety, cleanliness and Food premises classification food-handling knowledge. All class 1 and 2 premises are Class 1 47 Class 2 551 assessed against predetermined criteria provided to all Class 3 138 Class 4 82 premises prior to an unannounced inspection by council. Total 818
Premises are awarded a star rating from one to five. Those premises receiving three to five stars are awarded a certificate, and five-star premises are recognised with additional promotional opportunities. Premises that score below satisfactory (zero to two stars) are targeted for additional inspections and food safety educational programs.
78 Food safety in focus Food Act report 2010
Changes at Moonee Valley Moorabool Shire food safety program The changes to the Food Act have had a significant records book impact on all staff in the Environmental Health team, In 2010, Moorabool Shire Council Environmental Health requiring review and updating of our internal processes, Unit conducted information sessions to inform class 2 food procedures and database to meet reporting requirements. businesses of the changes to the Food Act and provide updates on the new food safety program. Moonee Valley focused on providing information to food business operators to educate them on the amended Sessions were held in Bacchus Marsh and Ballan. Food Act. A special edition of the council’s Food for Council’s environmental health officers visited each thought newsletter was developed and circulated to all premises that could not attend the two information food businesses within the municipality. The newsletter sessions to explain the changes and provide them focused on the changes to the Food Act and how they with a copy of their new food safety program. would affect businesses. Environmental health staff were Proprietors at the information sessions identified the need involved in the reclassification of all food businesses, for a record book. In response, the Environmental Health and drew on the advice provided in the Department of Unit put together an annual Food Safety Program records Health information flyers on the new classification system. book and charged premises the printing costs. The records The updated food safety program template for retail and book has been popular with food businesses as it is food service businesses was also distributed to all class convenient and easy to use, and contains all the records 2 businesses. Environmental health officers have also required in the food safety program, all in the one book. noted that regulatory inspections are taking longer due to businesses requiring additional ongoing education and Faye Paloukos, Environmental Health Officer, advice to assist them with the Food Act changes. Moorabool Shire Council
Sarina Gioffre, Coordinator Environmental Health, Environment and Lifestyle, Moonee Valley City Council
Moreland (C) Moreland is located in the inner north of Melbourne, Moorabool (S) five kilometres from the central business district. It is culturally diverse, with a third of residents born overseas, Moorabool Shire is a semi-rural municipality between mostly in non-English speaking countries. The city is a Melbourne and Ballarat. The main towns are Bacchus mix of residential and industrial areas, with a major retailing Marsh (45 kilometres west of the Melbourne CBD) and strip along Sydney Road. Other features include the Ballan (70 kilometres west of the city). About 40 per cent Fawkner Crematorium and the former Pentridge Prison. of residents work in Melbourne. A significant number also The three main industries of employment are healthcare work in Ballarat. The three main industries of employment and social assistance, manufacturing, and retail trade. are construction, healthcare and social assistance, and manufacturing. Estimated resident population 150,838
Estimated resident population 28,606 Food premises per 10,000 persons 71 Food premises per 10,000 persons 72 Food premises classification
Food premises classification Class 1 62 Class 2 704 Class 1 9 Class 2 123 Class 3 183 Class 4 123 Class 3 27 Class 4 46 Total 1,072 Total 205
79 Innovation at Moreland: communication with CALD communities The challenge for Moreland City Council was how to The sample below refers specifically to food registrations, communicate important messages to new arrivals and what to do if there is a problem. Research by the about how to change behaviour and how to council has shown that this method is the most likely to ‘think global and act local’. have impact on CALD communities in terms of delivering messages in a simple and straightforward manner. This In a city where almost 50 per cent of residents are born storyboard will continue to be used in educating CALD overseas and speak one of 132 different community communities about food safety in cafés and restaurants. languages at home, spreading the right message can be a challenge – that is until a simple application of the Pauline Magee, Manager Urban Safety, universal language of illustrations was created called Moreland City Council the CALDCOM Storyboards.
80 Food safety in focus Food Act report 2010
Macedon Ranges and City of Greater Bendigo. By agreement, Mount Alexander Shire is leading the recovery process in cooperation with the other shires. Mornington Peninsula (S) Mount Alexander has been granted approximately The Mornington Peninsula is a boot-shaped promontory $1 million from the Victorian Bushfires Appeal Fund. separating Port Phillip and Western Port Bays, over 40 kilometres to the south-east of Melbourne. It is almost Estimated resident population 18,421 surrounded by the sea, with coastal boundaries of over Food premises per 10,000 persons 135 190 kilometres. It is a mixture of urban areas, resort towns, Food premises classification tourist development and rural land. The Peninsula is one Class 1 6 Class 2 91 of the major holiday and retirement areas for Melbourne. It includes the industrial and port area of Hastings, as well Class 3 106 Class 4 46 as natural attractions like Cape Schanck and Point Nepean Total 249 National Park. The three main industries of employment For more information see: www.mountalexander.vic.gov.au are construction, manufacturing, and retail trade.
Estimated resident population 150,238 Food premises per 10,000 persons 77 Moyne (S)
Food premises classification Moyne Shire is located on Victoria’s south-west coast, Class 1 68 Class 2 775 about four hours’ drive from Melbourne and just to Class 3 235 Class 4 75 the west of Warrnambool. The shire is predominantly rural based, with a focus on grazing, dairying and grain Total 1,153 production. Wool and lamb production are the most For more information see: www.mornpen.vic.gov.au significant sources of income for the shire. Some residents commute to Warrnambool to work and shop. The three main industries of employment are agriculture, forestry and fishing, healthcare and social assistance, and retail trade. Mount Alexander (S) Estimated resident population 16,856 The Mount Alexander Shire, centred on Castlemaine Food premises per 10,000 persons 86 and Maldon, is 120 kilometres north-west of Melbourne. It has a strong manufacturing and engineering base. Food premises classification The main industries are food processing and steel Class 1 8 Class 2 110 fabrication. The shire also offers extensive health Class 3 21 Class 4 6 services for the elderly and is the location of two prisons. Total 145 The three main industries of employment are healthcare For more information see: www.moyne.vic.gov.au and social assistance, manufacturing, and retail trade. On Black Saturday a bushfire stated near the Coliban River, eight kilometres south of Redesdale, and burned through the localities of Barfold, Glenhope and Sidonia. The fire burnt about 10,000 hectares in total between 7 and 10 February, of which about 4,000 were in Mount Alexander Shire, and the remainder in Mitchell,
81 Murrindindi (S) Nillumbik (S) The Shire of Murrindindi is located in the hills just north Nillumbik Shire is located 25 kilometres north-east of of outer metropolitan Melbourne. It has a primarily rural Melbourne and the southern boundary is the Yarra economy revolving around agriculture and timber. River. The south of Nillumbik is predominantly urban, About 48 per cent of the area of the shire is Crown with commercial centres at Eltham and Diamond Creek. land. Agricultural production in the shire is valued at The north of the municipality includes significant natural about $28 million a year. Tourism is also prominent, features like Kinglake National Park and Sugarloaf particularly around Lake Eildon. The three main industries Reservoir. The three main industries of employment are of employment are agriculture, forestry and fishing, construction, healthcare and social assistance, and retail healthcare and social assistance, and manufacturing. trade. The northern part of Nillumbik was severely affected The Black Saturday bushfires had a devastating impact by the Black Saturday bushfires. More than one quarter of on Murrindindi, with 106 deaths, some 1,300 homes the shire was burnt and 41 people died. The communities and businesses destroyed, and 40 per cent of the shire of Strathewen, St Andrews, Arthurs Creek, and Christmas burnt. Marysville, a popular tourist destination, was almost Hills were most affected by loss of life and destruction completely destroyed. Fatalities occurred in the Kinglake of property. Nillumbik has received approximately and Pheasant Creek area, Marysville, Narbethong, $19.7 million from the Victorian Bushfire Appeal Fund Toolangi, Strath Creek, Flowerdale and Hazeldene. and 112 rebuilding permits had been granted by Temporary villages have been constructed at Kinglake December 2010. and Marysville to ease the housing situation for some of the residents who lost their homes in the fires. Estimated resident population 64,184 Murrindindi has received approximately $138 million from Food premises per 10,000 persons 63 the Victorian Bushfire Appeal Fund and 1,317 rebuilding permits had been granted by December 2010. Food premises classification Class 1 24 Class 2 230 Estimated resident population 13,505 Class 3 96 Class 4 56 Food premises per 10,000 persons 198 Total 406
Food premises classification For more information see: www.nillumbik.vic.gov.au Class 1 4 Class 2 197 Class 3 37 Class 4 29 Total 267 For more information see: www.murrindindi.vic.gov.au Northern Grampians (S) The Northern Grampians Shire is located to the north-east of the Grampians and about 230 kilometres north-west of Melbourne. Its economy is based on agriculture, gold mining, tourism, wine production and manufacturing. Stawell, the main centre, is home to brick, textiles and meat production, as well as the Stawell Gift, a foot race held over Easter since 1878. The Grampians area is a popular holiday destination. The three main industries of employment are agriculture, forestry and fishing, healthcare and social assistance, and manufacturing.
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This year, in addition to the annual assessment Estimated resident population 12,316 (and follow-up inspections where required) of class 2 Food premises per 10,000 persons 145 premises, we have also performed an extra routine inspection of approximately 80 per cent of the premises Food premises classification within the class. As well as inspecting the premises, Class 1 7 Class 2 91 time was taken to distribute and discuss the revised Class 3 57 Class 4 24 Department of Health food safety programs and the Total 179 amendments to the legislation with the proprietor. For more information see: www.ngshire.vic.gov.au The last two editions of our food safety newsletter SCOOP have also been used to educate our proprietors of the relevant amendments to the Act.
Doug Martin, Coordinator Health Services, Port Phillip (C) Port Phillip City Council The City of Port Phillip has an 11-kilometre foreshore on the northern edge of Port Phillip Bay and is located south of the Melbourne central business district. It includes the entertainment and leisure precincts of Bay St Pyrenees (S) (Port Melbourne), Clarendon St (South Melbourne), Fitzroy and Acland streets (St Kilda) and Carlisle St Pyrenees Shire is located in the Central West of Victoria, (Balaclava). Significant employment areas include the about 130 kilometres north-west of Melbourne. It is heavily St Kilda Road office district and industrial, warehousing dependent on primary industry and is renowned for its and manufacturing districts in South Melbourne and wool, viticulture and forestry activity. Thirty per cent of Port Melbourne. There has been significant residential the workforce is involved in agriculture. Key areas of redevelopment in recent times, with people attracted by production are wool, cereal, hay crops and meat. the inner city lifestyle and the recreational and cultural Grape and wine production has recently expanded facilities. The three main industries of employment significantly. Gold, along with sand, gravel and slate all are healthcare and social assistance, professional, contribute to the economy. The three main industries scientific and technical services, and retail trade. of employment are agriculture, forestry and fishing, healthcare and social assistance, and manufacturing. Estimated resident population 97,429 Food premises per 10,000 persons 123 Estimated resident population 6,924 Food premises per 10,000 persons 172 Food premises classification Class 1 33 Class 2 832 Food premises classification Class 3 179 Class 4 154 Class 1 2 Class 2 56 Total 1,198 Class 3 43 Class 4 18 Total 119 Port Phillip boosts inspections For more information see: www.pyrenees.vic.gov.au of class 2 premises The City of Port Phillip has taken the time this year to review and update its Food Compliance Policy and procedures to incorporate the amendments to the Food Act. Our focus was particularly on the consistent use of the new enforcement options.
83 Estimated resident population: 28,079 Food premises per 10,000 persons 126
Queenscliffe (B) Food premises classification The Borough of Queenscliffe is located at the tip of the Class 1 12 Class 2 194 Bellarine Peninsula, about 105 kilometres south-west of Class 3 49 Class 4 98 Melbourne and 35 kilometres east of the regional city of Total 353 Geelong. It forms the western side of the entrance to For more information see: www.southgippsland.vic.gov.au Port Phillip Bay. Tourism is the major economic activity of the Borough of Queenscliffe. As a result retail, commercial and service sectors are prominent. Several government and private institutions are also major employers. The three main industries of employment are education and training, Southern Grampians (S) healthcare and social assistance, and public administration Agriculture and sheep grazing are the dominant industries and safety. in the shire. The region is a major wool growing area, producing 15 per cent of Australia’s wool clip. Hamilton, Estimated resident population 3,314 the major centre in the shire, is also an important centre Food premises per 10,000 persons 244 for education and health. The three main industries of employment are agriculture, forestry and fishing, healthcare Food premises classification and social assistance, and retail trade. On Black Saturday, Class 1 2 Class 2 66 a fire threatened Coleraine and burned 770 hectares, Class 3 8 Class 4 5 resulting in loss of one house, livestock, fences, sheds, Total 81 hay and destruction of three hardwood plantations. For more information see: www.queenscliffe.vic.gov.au Estimated resident population 17,531 Food premises per 10,000 persons 114
Food premises classification South Gippsland (S) Class 1 8 Class 2 129 South Gippsland is an important beef production and Class 3 40 Class 4 22 dairying area. Other activities include horticulture, forestry, Total 199 fishing, boutique food and wine, retail trade, manufacturing and tourism. The western coast of the shire is also a Networking for food businesses popular holiday and retirement area. The three main and community groups industries of employment are agriculture, forestry and Southern Grampians Shire Council ran seven workshops fishing, manufacturing, and retail trade. A major physical across the shire in September 2010 to assist class 2 and 3 feature in South Gippsland is Wilsons Promontory, food businesses and community groups with transitioning where more than 11,000 hectares were burnt by to the new Food Act 1984 requirements. The workshops bushfire between 8 and 17 February 2009. outlined the new requirements, the updated EasyBiz registration forms, and the compilation and implementation of the Food safety program for class 2 retail and food service business, no. 1, version 2.
84 Food safety in focus Food Act report 2010
The workshops provided an opportunity for local businesses and community groups to network with each other and exchange ideas on the implementation of the Strathbogie (S) new food safety program. Seventy-eight per cent of the workshop participants preferred the council to deliver food Strathbogie Shire is a rural municipality in north safety information in a workshop format, compared to central Victoria. The Strathbogie Ranges are located 52 per cent who preferred to access food safety to the east, the Goulburn River to the south and the information via the council’s website. The workshop Hume Freeway runs through the middle of the municipality. questionnaire also revealed that 82 per cent of food The Strathbogie Shire has a rural economic base of businesses and community groups were satisfied with wool, grain and cattle production, extensive vineyards the shire’s Environmental Health Unit performance over at Nagambie and throughout the Strathbogie Ranges the last 12 months. and a wide range of intensive cool climate horticultural enterprises. The three main industries of employment Pauline Porter, Environmental Health Coordinator, are agriculture, forestry and fishing, healthcare and Southern Grampians Shire Council social assistance, and manufacturing.
Estimated resident population 10,012 Food premises per 10,000 persons 147
Stonnington (C) Food premises classification Stonnington incorporates residential and commercial Class 1 4 Class 2 102 areas in the inner south-east of Melbourne. Retailing is Class 3 26 Class 4 15 the major land use, with several precincts at Chapel Street, Total 147 Toorak Road, High Street and Glenferrie Road as well as For more information see: www.strathbogie.vic.gov.au the Chadstone Shopping Centre. The City has a variety of parks, gardens and open space including Victoria Gardens, Central Park, the Glen Iris Wetlands and the Urban Forest. The three main industries of employment are healthcare and social assistance, professional, scientific and technical services, and retail trade.
Estimated resident population 100,351 Food premises per 10,000 persons 119
Food premises classification Class 1 46 Class 2 902 Class 3 132 Class 4 113 Total 1,193 For more information see: www.stonnington.vic.gov.au
85 Surf Coast (C) Swan Hill (RC) The Surf Coast Shire is between 75 and 125 kilometres Swan Hill is an agricultural area about four hours’ drive south-west of the Melbourne GPO, and between north-west of Melbourne. The area includes both dryland 12 and 60 kilometres south-west of Geelong. The shire farming areas in the west and irrigated areas in the east. has grown rapidly, with Torquay/Jan Juc averaging around The Swan Hill township services a wide catchment, five per cent annual increases in resident population. including areas into New South Wales. It is also a popular It is a popular tourist and surfing area with strong tourist destination. The three main industries of employment connections to Geelong. These service industries make are agriculture, forestry and fishing, healthcare and social a substantial contribution to the local economy, and the assistance, and retail trade. popular Great Ocean Road attracts many visitors. The three main industries of employment are construction, Estimated resident population 22,231 healthcare and social assistance, and retail trade. Food premises per 10,000 persons 119
Food premises classification Estimated resident population 26,173 Class 1 10 Class 2 165 Food premises per 10,000 persons 124 Class 3 39 Class 4 51 Food premises classification Total 265 Class 1 8 Class 2 217 For more information see: www.swanhill.vic.gov.au Class 3 66 Class 4 34 Total 325
Better compliance and food safety outcomes In 2010 considerable staff resources were focused on Towong (S) the implementation of the Food Act reforms, implementing Towong Shire is a pristine rural and relatively unpopulated new caravan park regulations and reviewing policies and area. The economy of the shire is based around primary procedures under the Public Health and Wellbeing Act 2008. production, particularly agriculture and forestry. There are many small towns in the municipality, such as Corryong A challenge for local business has been adapting to these and Tallangatta, that service these industries. The three new requirements. Surf Coast Shire’s Environmental Health main industries of employment are agriculture, forestry and Unit has been working with food businesses to help them fishing, construction, and healthcare and social assistance. understand how the changes impact them. This education campaign has included meeting proprietors at their Estimated resident population 6,343 businesses to provide education and information on the new food safety program templates and the requirements Food premises per 10,000 persons 106 of the new food business classification scheme. Food premises classification Meeting business owners, proprietors and staff to explain Class 1 4 Class 2 50 the changes has allowed for a better understanding of Class 3 6 Class 4 7 their responsibilities and to build professional relationships Total 67 with environmental health officers. This exercise is For more information see: www.towong.vic.gov.au resulting in better compliance and food safety outcomes for the community.
Adam Lee, Coordinator Environmental Health, Surf Coast Shire
86 Food safety in focus Food Act report 2010
For the 2011 renewal-year, businesses could opt to pay their registrations by BPAY. This is proving to be popular Wangaratta (RC) and is being streamlined and improved for the 2012 renewal year. Wangaratta is a manufacturing and commercial centre in 2010 also saw our growing and dynamic community north-east Victoria. The rural city’s traditional strengths of experience an increase of 34 new food businesses clothing and textile production have been supplemented through the year. in recent years by the manufacturing of wine and wood products. Wangaratta is the municipality’s largest urban Elizabeth Richards, Environmental Health Officer, centre, with approximately 18,000 residents. The region Rural City of Wangaratta prides itself on its wineries, gourmet food, spectacular scenery, historic legends, cultural heritage and access to numerous state and national parks. The outdoors are also a focus for popular leisure activities in the region. Warrnambool (C) The three main industries of employment are healthcare and social assistance, manufacturing, and retail trade. Warrnambool is the principal service centre for south-western Victoria, as well as being a popular Estimated resident population 28,938 retirement and tourist destination. The city boasts a Food premises per 10,000 persons 113 campus of Deakin University and contains a significant healthcare sector. Major industries and services include Food premises classification retail, tourism, education, health, dairy, meat processing, Class 1 13 Class 2 192 clothing manufacture and construction. The three main Class 3 96 Class 4 26 industries of employment are healthcare and social Total 327 assistance, retail trade, and manufacturing.
Food Act changes implementation Estimated resident population 33,922 and floods in Wangaratta Food premises per 10,000 persons 99 The changes to the Food Act brought about many Food premises classification challenges for the Rural City of Wangaratta in 2010. Class 1 15 Class 2 223 In July, all premises were reclassified and notified of their classification by mail, which included the Class 3 44 Class 4 53 Department of Health information flyer explaining Total 335 their respective classifications. For more information see: www.warrnambool.vic.gov.au
Council steadily distributed the new food safety program templates to the relevant class 2 food businesses. This work was delayed by floods in the municipality in both September and December 2010. Both of council’s environmental health officers also function in the Municipal Recovery Manager role and undertook work in that area.
The council’s database was set up for the new food safety reporting requirements and we participated in testing of the new reporting during October 2010. We were also the first council with our IT vendor to submit fourth quarter 2010 reports to the department.
87 Over the past year, Wellington Shire Council has ensured that it continues to show leadership, take positive action Wellington (S) and support each of its food proprietors. Samantha King, Acting Manager Municipal Services, Wellington is a large shire that includes a strong agricultural Wellington Shire Council base and important secondary and tertiary industries, notably in the largest centre, Sale. Wellington is home to a major prison, the Longford gas plant, an RAAF base and the Ninety Mile Beach. The main industries include oil and gas extraction and agriculture. The three main industries West Wimmera (S) of employment are agriculture, forestry and fishing, West Wimmera lies in western Victoria on the South healthcare and social assistance, and retail trade. Australian border, about halfway between Melbourne More than 12,000 hectares of Wellington Shire were burnt and Adelaide. The economy of the shire is dominated in the Black Saturday bushfires with Gormandale, Yarram, by agricultural production, particularly wheat, sheep and Balool and surrounding communities threatened. While no vegetables. The area also boasts a large variety of natural lives were lost in the area, the social and economic impact environments, including the Big Desert Wilderness Park, of the fires has been significant. Wellington has received the Little Desert National Park and about 3,000 wetlands. approximately $2.9 million from the Victorian Bushfire The three main industries of employment are agriculture, Appeal Fund, and 16 rebuilding permits had been forestry and fishing, education and training, and healthcare granted by December 2010. and social assistance.
Estimated resident population 43,610 Estimated resident population 4,591 Food premises per 10,000 persons 97 Food premises per 10,000 persons 122 Food premises classification Food premises classification Class 1 15 Class 2 266 Class 1 2 Class 2 39 Class 3 66 Class 4 78 Class 3 13 Class 4 2 Total 425 Total 56 Wellington leads the way For more information see: www.westwimmera.vic.gov.au Wellington Shire Council leads the way for its local food industry business. Over the past year, the Wellington Environmental Health Team has established new working practices designed to help local proprietors pass Whitehorse (C) compliance and to adjust easily to the recent changes in legislation. Whitehorse is a major commercial and residential municipality in Melbourne’s east, approximately 15 The council distributed a year’s supply of food safety kilometres from Melbourne’s CBD. Whitehorse is a mix program records to all Wellington food businesses through of quiet residential streets and bustling shopping centres. the renewal period to support them through that process. It has important retail centres at Box Hill and Forest Hill, At the close of the last routine registration period, as well as educational institutions such as Box Hill TAFE Wellington Shire staff also conducted secondary and Deakin University. Whitehorse prides itself on having inspections and follow-ups. These were not part over 350 parks and reserves in its 64 square kilometres. of our standard compliance procedures, but were The three main industries of employment are healthcare simply designed to touch base and answer any and social assistance, professional, scientific and technical questions proprietors might have as a result of the services, and retail trade. legislative changes.
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Estimated resident population 156,797 During 2010, the council hand delivered the new food Food premises per 10,000 persons 68 safety program template to all 679 class 2 premises. A further six workshops were conducted to explain Food premises classification the Food Act changes. Two of these workshops were Class 1 70 Class 2 679 specifically targeted to schools and sporting clubs, Class 3 181 Class 4 140 and another was targeted to neighbourhood houses Total 1,070 to disseminate information and assist the council in reclassifying the premises. Whitehorse’s five-star food businesses Louis Papageorgiou, Coordinator Environmental Health, Under Whitehorse City Council’s Five Star Food Hygiene Whitehorse City Council Assessment program, 30 per cent of businesses achieved a five-star rating, with five per cent receiving Certificates of Commendation in recognition of achieving a score of 100 per cent. The council adopted the system in 1996 as the principal method for conducting food safety Whittlesea (C) assessments. Since then, it has provided a measure of food safety performance to food business proprietors The southern parts of the City of Whittlesea are well- and consumers. established urban areas, while the north remains rural in character. The city incorporates important facilities such The five-star rating system is designed to measure as the RMIT campus at Bundoora, the Northern Hospital food premises’ food safety performance and compliance and Epping Plaza Shopping Centre. Residents of the city with legislative requirements. The council also uses it to come from a diverse range of cultural backgrounds, with a manage non-compliance and to establish a schedule for very high percentage of residents born in other countries, follow-up inspections and enforcement action. particularly Macedonia, Italy, and Greece. Demographically, The scheme encourages best practice through over half of the residents are from non-English speaking acknowledging and rewarding businesses to achieve backgrounds. The three main industries of employment excellence in food safety. A four- or five-star rating are healthcare and social assistance, manufacturing, (a score of 91–100 per cent) demonstrates a high standard and retail trade. The Black Saturday bushfires have of compliance with the Food Standards Code and food had a major impact on Whittlesea. Whittlesea had over safety program. To achieve the five-star rating a business 170 properties that were fire-affected with 77 houses must also demonstrate best practice through implementing destroyed. Twelve people lost their lives. Whittlesea has additional processes and procedures beyond legislative played a key role in bushfire recovery, and has become requirements. a hub for recovery services on behalf of Murrundindi, Whittlesea and Mitchell shires. Whittlesea has received In response to the recent Food Act reforms, we undertook approximately $5.4 million from the Victorian Bushfire a significant review of the five-star rating system – Appeal Fund and 66 rebuilding permits had been granted in particular, modifying the rating system so as to align by December 2010. with the Department of Health reporting categories.
As part of its ongoing support to businesses, the council Estimated resident population 155,113 conducted three information forums on the five-star Food premises per 10,000 persons 54 system, including one delivered in Cantonese to assist Food premises classification the CALD community. These annual workshops provide Class 1 48 Class 2 516 an opportunity for us to report on the overall performance of businesses, results of the star ratings, non-compliance Class 3 183 Class 4 98 issues, and any changes to the assessment criteria. Total 845
89 Whittlesea food information forums Estimated resident population 36,432 During 2010, the council’s health services unit held Food premises per 10,000 persons 67 a number of information sessions targeted at food Food premises classification businesses to provide information on food labelling Class 1 17 Class 2 159 and changes to the Food Act. Class 3 43 Class 4 26 A representative from one of the food laboratories Total 245 presented on the food labelling requirements for food For more information see: www.wodonga.vic.gov.au sold in Australia. He specifically went through the details of the Australia New Zealand Food Standards Code. A lawyer from a specialist law firm summarised the recent changes to the enforcement requirements of the Food Act, and outlined food business’ obligations to comply with Wyndham (C) this legislation. The sessions provided an opportunity for Wyndham is located on the south-western fringe of food business operators to ask direct questions of experts Melbourne, with Werribee as its commercial heart. in food analysis and food law. In total, 45 participants The city features the Western Treatment Plant, and the attended, representing 21 food businesses within the Laverton and Point Cook air bases, as well as being City of Whittlesea. Feedback from participants was a major horticultural area for Melbourne. The main very positive. industries include various types of chemical manufacturing. The council’s health team is also planning for the Wyndham is a designated growth area of Melbourne, establishment of the Wholesale Fruit and Vegetable currently ranked as the third fastest growing local market scheduled for 2012, as well as the opening of government area in Victoria. The three main industries over 50 new registered premises per year as a result of of employment are manufacturing, retail trade, significant population growth. and transport, postal and warehousing.
Ralph Mertins, Team Leader, Health Services, Estimated resident population 156,573 Whittlesea City Council Food premises per 10,000 persons 47
Food premises classification Class 1 46 Class 2 455 Wodonga (RC) Class 3 147 Class 4 91 Total 739 Wodonga is the twin city to Albury in New South Wales. The cities together form a major growth centre which A busy year for Wyndham services a wide rural hinterland in both Victoria and During 2010, Wyndham City was busy implementing the New South Wales. Wodonga’s major residential growth amendments to the Food Act, including new classifications complements Albury’s retail and commercial focus. for food premises, amendments to registration The main industry is food manufacturing, and together requirements for permanent and temporary premises, with retail trade, these two areas are the region’s largest compliance with data reporting to the Department of employers. The area also boasts an enviable climate Health, and development of policy and procedures for of hot, dry summers, perfect autumns and springs and the new penalty infringement notices. During this period cool winters. The three main industries of employment all food sampling and tobacco programs were are manufacturing, public administration and safety, successfully completed. and retail trade.
90 Food safety in focus Food Act report 2010
Wyndham City distributed two issues of its bi-annual Estimated resident population 79,540 News and views newsletter, providing information on Food premises per 10,000 persons 183 the amended Food Act to all food business within the Food premises classification municipality. The council conducted inspections of stalls Class 1 42 Class 2 958 at public events including the Blues Festival, Weerama, Harvest Picnic, Werribee Craft Markets, Laverton market, Class 3 254 Class 4 202 Point Cook Market and Italian markets. This helped ensure Total 1,456 compliance with the Food Standards Code, and was an For more information see: www.yarracity.vic.gov.au opportunity to educate stall operators on the amendments to the Food Act, including the proposed Templink benefits.
In 2010, Wyndham City also undertook a number of activities to communicate good food-handling practices Yarra Ranges (S) to the local community. These included presentations Yarra Ranges offers a mixture of urban and rural to community, school and CALD groups participating communities. Around 70 per cent of the shire’s population in various community fetes and festivals. live in the urban areas that represent approximately three Council is currently developing a food safety score system per cent of its total area. The remaining population is that can be used to identify poorer-performing premises distributed throughout rural areas. There are over which would benefit from additional inspections. The unit 55 suburbs, townships, small communities and rural is also planning for implementation of a new electronic areas within the shire, making it one of the most diverse document management system and database upgrade. of any municipality in the state. The municipality is home to significant natural reserves and boasts popular areas Sylvia Janus, Acting Coordinator, Environmental Health such as the Dandenong Ranges and the Upper Yarra Unit, Wyndham City Council Valley. The three main industries of employment are construction, manufacturing, and retail trade. Yarra Ranges was severely affected by the Black Saturday bushfires, with 12 fatalities and about 20 per cent of the shire burnt. Yarra (C) Considerable damage was also caused to private and public infrastructure across the shire. The most affected Yarra is located in the inner east of Melbourne and features areas were Steels Creek, Yarra Glen, Dixons Creek and a mixture of residential, industrial and commercial activity. Chum Creek. Yarra Ranges has received approximately The City of Yarra’s major features include St Vincent’s $19.6 million from the Victorian Bushfire Appeal Fund Hospital, Victoria Park Football Ground and Yarra Bend and 119 rebuilding permits had been granted by Park. The city has witnessed a largely working-class December 2010. population become gentrified since the 1980s with an influx of tertiary students and working professionals. Estimated resident population 150,198 The three main industries of employment are education and training, healthcare and social assistance, and Food premises per 10,000 persons 77 professional, scientific and technical services. Food premises classification Class 1 55 Class 2 617 Class 3 378 Class 4 109 Total 1,159
91 Yarra Ranges food safety challenges Yarriambiack focuses on mandatory records The role of the environmental health officer in Yarra Ranges The council identified through routine inspections that is challenging. The number of food premises in the shire many proprietors were using old food safety programs is reflective of the largest metropolitan council in Victoria. that had sections missing or were no longer in a logical Premises types also reflect the diverse Yarra Ranges order, making it difficult for them to comply with the community. The size of the municipality also means that record-keeping requirements. environmental health officers must travel long distances We contacted all relevant food business proprietors to to access some food premises. draw their attention to the updated food safety programs The diversity of environmental health officer roles means and encouraged them to update, refresh and restore that approximately 40 per cent of the public health team’s their programs. Many food business owners took up resources are allocated to food safety activities and the the council’s suggestion and significant improvements remainder to other core responsibilities, such as health were made by businesses in maintaining their premises inspections, septic tank approvals, complaint mandatory records. investigations and planning referrals. Tim Rose, Coordinator, Environmental Health and Jessica Tindall, Team Leader Health Operations, Local Laws, Yarriambiack Shire Council Yarra Ranges Shire Council
Yarriambiack (S) The Shire of Yarriambiack is situated in north-western Victoria, in the heart of the state’s wheat belt. The population is concentrated in a number of small towns that service the surrounding broad-hectare farming properties. Yarriambiack Shire is the heartland of grain production and handling in the Wimmera and Mallee. The three main industries of employment are agriculture, forestry and fishing, healthcare and social assistance, and retail trade. Estimated resident population 7,614 Food premises per 10,000 persons 129
Food premises classification Class 1 4 Class 2 75 Class 3 13 Class 4 6 Total 98
92 Food safety in focus Food Act report 2010
The national picture
Shopper Jodie Stevens buying eggs at Woolworths Northland in Preston. Maribel Alfaro, Darebin City Council 93 Environmental Health Officer and Assistant Store Manager, Charles Juhasz, in background Food safety regulation in Victoria sits within a complex regulatory approach. The treaty seeks to reduce national system that involves all three levels of government unnecessary barriers to trade, adopt a joint system of in Australia and extends internationally to New Zealand. food standards, provide for the timely development, Historically in Australia, the regulation of food safety was adoption and review of food standards, and to facilitate the responsibility of each state and territory. Under the the sharing of information. current system, states and territories still administer their The food regulation system is overseen by the own Food Acts. However, those Acts are now based upon Australia and New Zealand Food Regulation Ministerial a model, national Food Act and incorporate national food Council (Ministerial Council). Established under the standards automatically as laws of their jurisdictions. intergovernmental agreement, the Ministerial Council The national food regulatory system is underpinned by an comprises representatives from all Australian governments intergovernmental agreement between the governments and the New Zealand Government. The Ministerial Council of the states and territories and the Commonwealth, is responsible for developing domestic food regulation and a treaty between the Governments of Australia and policy and policy guidelines for setting domestic food New Zealand. The intergovernmental agreement aims standards, and for promoting a consistent approach to to provide a national system of safe food controls to compliance with, and enforcement of, food standards. protect public health and safety, reduce the regulatory This responsibility requires all members of the Ministerial burden on the food industry, facilitate harmonisation Council to balance and reconcile the objectives of of Australian domestic and export standards with ensuring health and safety with the need to produce international standards, provide cost-effective compliance and deliver food to the public both efficiently and with and enforcement arrangements, and provide a consistent minimal regulation.
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The Ministerial Council is supported by the Food Food standards development Regulation Standing Committee (FRSC) that is responsible for coordinating policy advice and ensuring a nationally The department coordinates whole-of-Victorian consistent approach to the implementation and Government input into the development of national enforcement of food standards. Membership of FRSC food standards. comprises senior officials of departments for which the Much of this work is in response to proposals raised by Ministers represented on the Ministerial Council have FSANZ, and applications made to FSANZ, to amend the portfolio responsibility. An implementation subcommittee Food Standards Code. of the FRSC oversees a consistent approach to the In 2010, departmental staff with expertise in nutrition and implementation and enforcement of food regulation dietetics, food microbiology, food technology, toxicology and standards. and chemistry contributed to submissions to FSANZ Food Standards Australia and New Zealand (FSANZ), and the preparation of ministerial briefings. Expert advice an independent statutory authority that is managed was also sought from members of the Food Standards by a board whose members are appointed by the Subcommittee of the Food Safety Council. Commonwealth Government, develops all domestic food standards. The development of Food Standards and variations to existing Food Standards stem either from applications made to FSANZ by an agency, body or person or by a proposal of its own initiative. Those standards are based upon scientific and technical criteria consistent with Ministerial Council policy and are subject to FSANZ board approval before being reviewed by the Ministerial Council. In addition to the development or variation of Food Standards, FSANZ is also responsible for coordinating national food surveillance and recall systems, conducting research, working with other national food agencies and international agencies, reviewing existing standards and development of codes of conduct with the food industry.
95 Overview 2010 There were 23 new applications and proposals added to the FSANZ work plan in 2010.
These included eight applications for genetically modified foods and two relating to updating maximum residue limits of agricultural and veterinary chemicals in foods to align with permissions for use on-farm.
• A number of government departments contributed to discussions about applications dealing with issues ranging from new food additives, to the use of hemp as food, and the extension of country-of-origin labelling. • The Department of Health initiated an urgent FSANZ proposal to address processing and traceability issues raised during the investigation of the hepatitis A outbreak caused by semi-dried tomatoes. This proposal was later abandoned after it was agreed to develop a broader horticulture standard. • FSANZ released 17 application and proposal assessment reports for public comment. • There were 18 applications and proposals sent for Ministerial Council approval. • FSANZ also requested comments on a range of issues including nutrient reference values, policy guidelines on infant formula and BSE risk management. • The department’s Food Safety and Regulation Unit met all critical timelines.
Further information on standards development, and the various types of proposals, can be found on the FSANZ website at: www.foodstandards.gov.au
96 Food safety in focus Food Act report 2010
Looking forward
97 With the first year of implementing the momentous changes to Victoria’s Food Act behind us, much has been achieved. This report details the work of the department and local governments to put the reforms into place. However, 2010 was the beginning of a longer-term change process and much remains to be done.
The first of three distinct phases of Food Act amendments came into effect in July 2010. While collaboration between the department and councils to bed these down continues, two further phases came into effect in March and July 2011.
From March 2011, councils can issue infringement notices for certain food safety or hygiene offences. This new enforcement option means councils will have less need to resort to costly, time-consuming prosecutions for less serious breaches.
From 1 July 2011, the operators of class 2, 3 and 4 food Andrew Lloyd, Melbourne City Council Environmental Health stalls and vans can register with or notify one principal Officer, greets chef Kenneth Lee of Yoyogi Restaurant, council instead of taking out multiple registrations to Swanston Street, Melbourne operate in different council districts.
The amended Act also ushers in new challenges for Victoria has a positive history of food safety. Our amended the department and local governments in their roles as food safety laws remain centred on protecting consumers coregulators. Making good on the promise of a consistent by ensuring that food is safe for human consumption. regulatory approach across Victoria requires new statewide Many of the provisions spotlight prevention rather than approaches and new infrastructure. cure, and all food business operators must show that they have adopted hygienic practices in premises suitable for Councils must now report to the department on their their intended purpose. Food Act activities and, in turn, the department must prepare an annual report of food safety regulation Victorians are rightly concerned about outbreaks of illness in Victoria. linked to unsafe food. Maintaining and strengthening an integrated food safety system that works effectively to All of these important changes are intended to improve prevent food-borne illness is a critical ongoing task. Our regulatory management and food safety outcomes, system must make effective use of the best science and and they require three new data collections and a available resources, and feature cost-effective compliance reporting system. The first is now in place and captures and enforcement arrangements for government, council Food Act activities. The second will create a consumers and industry. The department looks forward to centralised system for collation and analysis of all food further consultation and collaboration to these ends with its surveillance conducted by Victoria councils, and the local government partners, and with the food businesses third will enable statewide registration of temporary and community organisations regulated under the Act. and mobile food premises.
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Appendices
99 Appendix 1: Data sources, specifications and limitations
This report has been developed as required under the Alpine resorts Food Act 1984 (s. 7C), amendments to which came into Food premises data relating to Victoria’s six alpine resorts effect on 1 July 2010. are included in the figures for the municipalities responsible Data sources, specifications and limitations and other for managing food safety compliance at these resorts, explanatory notes about the data presented in this report that is: are described in this section. Indigo Shire Mount Hotham Alpine Resort Local government food premises and Falls Creek Alpine Resort registrations and notifications Mansfield Shire Mount Stirling Alpine Resort Source and Mount Buller Alpine resort All councils submitted the required data in an Excel Baw Baw Shire Mount Baw Baw Alpine Resort spreadsheet or as an XML file. A data repository managed Murrindindi Shire Lake Mountain Alpine Resort by the Department of Health has been established to receive data transmitted electronically from Victorian Period councils each quarter. For this report, for technical and Data presented for all food premises registrations and other reasons councils were unable to transmit their notifications were recorded on council databases between data electronically. 1 October and 31 December 2010, the date from which The Department of Health Food Act Data Set, first councils commenced collecting data in the new manner published in 2009 and updated from time to time, provides to report to the department. a common set of concepts, data elements, and edit/ However, while councils collected the data during this validation rules that define activities carried out under the three-month period, it is a snapshot of registrations and Food Act. The terminology is aligned to the concepts and notifications for the full 2010 calendar year as registration provisions in the Food Act 1984 as amended in July 2010. is required annually and notifications only once. (Note: This includes a new premises classification system and there are some exclusions and these are discussed below.) associated regulatory requirements, and the compliance arrangements for each class. Inclusions The Food Act Data Set and the requirements for reporting The data includes a count of all fixed and mobile food to the department reflect reforms to the Food Act and premises registered or notified to council as required practices that are designed to improve food safety under the Food Act 1984 for the period 1 October to regulation. The use of a common set of data elements 31 December 2010, regardless of the date of initial across all council municipalities is intended to promote registration, or notification, or renewal of registration. a consistent approach to the administration of the Act It includes premises that were registered/notified for across the state, as provided in s. 7A of the Act. the first time during the period, as well as premises that renewed their registration.
Class 1, 2 and 3 food premises must register annually, while class 4 premises are required to notify councils on a once-off basis.
100 Food safety in focus Food Act report 2010
The data includes all class 4 notifications in the specified Register of convictions period. As notifications are a once-off requirement, subsequent reports may only include new notifications Source in the reporting period. This will depend on how many The department maintains a register of convictions for councils opt to write to class 4 food premises annually to offences under the Food Act 1984 or the regulations. ascertain whether they are still operating and to update The Act requires relevant councils to provide information their contact details. about such convictions in matters which they have prosecuted, or in relation to premises which they have Exclusions registered or which are in their municipality, to the The data excludes the following items: department for inclusion in the register. The Act also permits the Secretary to obtain information from other Registrations/notifications January to September 2010 sources for the purpose of ensuring that the information Data relating to any food premises registered or notified to on the register is reliable and verified. councils at any time between 1 January to 30 September 2010 but whose registration or notification was no longer Period current as at 1 October 2010 was not available, and is All data on convictions for offences under the Food Act therefore an exclusion. are for the period 1 July to 31 December 2010, as this is the period for which councils were required to report this Temporary food premises information to the department. All temporary food premises have been excluded. They will be included in future reports when the planned Inclusions statewide registration system for temporary and mobile Table 5 and Appendix 8 include the total number of food premises is operational. offences under the Food Act for which individuals or companies were convicted by the court during the period, Food recalls and premises closures and for which the outcome was a finding of guilt with a Data on food recalls were sourced from the conviction recorded. Department of Health Food Safety and Regulatory Unit’s Table 6 and Appendix 9 include all Victorian food premises Compliance and Technical Development Recalls Register. in relation to which prosecutions for offences under the Data on temporary food premises closures were sourced Food Act were brought by councils, where the matter from the unit’s program files based on information provided has been decided by the court during the period, and the by relevant councils. outcome was a finding of guilt with a conviction recorded. Complaints Exclusions The data excludes all Victorian food premises in relation to Data on food complaints were supplied from the which prosecutions for offences under the Food Act were Food Safety and Regulatory Unit program files. brought by councils, where the matter has been decided by the court during the period, and the outcome was a finding of guilt but where no conviction was recorded.
It excludes all food premises in Victoria in relation to which prosecutions for offences under the Food Act were brought by councils, where the matter has been decided by the court during the period with a finding of not guilty, or where the charges were withdrawn.
101 Web statistics Limitations of the data Data relating to web visits were supplied by the Data novelty Department of Health Digital Services and Strategy Unit, Councils were collecting the data for this report at a time of Business Planning and Communications Branch, major change to the Food Act. In particular, a four-tier food Strategy and Policy Division. premises classification system had replaced the previous two-tier system. Councils were also reporting for the Communicable Disease Prevention first time, and against a new data set that is significantly and Control Unit different to those that had been used by individual councils over many years. Upgrades to IT systems to enable Data on food-borne illness epidemiology was supplied councils to collect and report the required data were by the Department of Health Communicable Disease also being made during the data collection period. Prevention and Control Unit. While councils and departmental staff have endeavoured Estimated Resident Population 2010 to ensure that the data presented in this report are complete and accurate, in the circumstances it is likely The data on the Estimated Resident Population (ERP) is that the report contains some errors. For example, from the Department of Health Service Planning website councils may have or under- or over-reported food at
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Appendix 2: Governance
Food regulation system The purpose of the Act is to ensure the wholesomeness and purity of food sold in Victoria. It does this by: All three levels of government share responsibility for developing and administering food regulation within a • setting out offences for breaches of the food laws and framework that endeavours to harmonise regulatory the applicable penalties and defences requirements relating to a widely dispersed and varied • providing the means through which the Australia food industry. The Commonwealth and state governments New Zealand Food Standards Code is applied as the jointly develop national food standards, which are law in Victoria. (It includes the national Food Safety embodied in the Food Standards Code. These standards Standards and the Food Standards Code developed are given force through state legislation that allocates, by Food Standards Australia and New Zealand) in Victoria’s case, significant enforcement responsibility • establishing a food premises classification system and to local government. Victoria has two principal streams enforcement powers, including emergency powers of food safety regulation. The first applies to the sale of where there are immediate threats to public health food, which is governed by the Food Act 1984 (Vic.). • providing the means through which municipal councils The second applies to the primary production, register food businesses as defined by the Act. manufacture, transport and sale of meat, seafood and dairy products, which are regulated through Food Safety Council industry-specific Acts. The Food Safety Council, established under s. 60 of the The 79 councils administer the Food Act with its Food Act 1984, advises the Minister for Health and the objectives of ensuring food is safe and suitable for Secretary of the Department of Health on public health human consumption, avoiding misleading conduct issues concerning food, including food safety, food and giving effect to national food standards. standards, the operations of the Act, and any matter The Food Safety Unit of the Department of Health also concerning food that relates to public health. has some regulatory responsibilities, along with its policy The council’s chairperson and members are appointed advisory role. Dairy Food Safety Victoria (DFSV) regulates by the Minister who may appoint as many people as are the dairy sector and PrimeSafe regulates meat and necessary to enable the council to function. seafood. Consumer Affairs Victoria regulates misleading conduct, as does the Australian Competition and Members of the council include food safety experts Consumer Commission. from various fields together with representatives from industry/food business.
Administration of the Food Act 1984 Officers of the Departments of Health and Primary in Victoria Industries and of Consumer Affairs Victoria, together with representatives of PrimeSafe, Dairy Food Safety Victoria The principal state Act that controls the sale of food in and the Municipal Association of Victoria, attend council Victoria is the Food Act 1984. meetings as observers. Local councils and the Department of Health jointly administer the Act. Under the Act, food business owners are legally responsible to ensure that food sold to customers is safe and suitable to eat.
103 Victorian food agencies’ roles Performance measures and collaboration The Food Safety and Regulation Unit reports to the A Memorandum of Understanding (MOU) between the Victorian Parliament on the following outputs which appear Victorian agencies involved in food safety enforcement in Budget paper 3: service delivery. The paper outlines seeks to protect public health in Victoria through ensuring departmental output statements detailing the goods and a high level of food safety by outlining respective roles services that government departments intend to deliver and establishing a collaborative approach between in each year. the agencies. Calls to food safety hotlines The parties to the MOU are: Measures the number of calls made to the department’s • Department of Human Services food safety hotlines to respond to consumer and food (now Department of Health) business’ questions, and complaints regarding food safety legal requirements and practice. • Dairy Food Safety Victoria • Municipal Association of Victoria The food safety hotlines are: Food Safety Victoria Hotline • PrimeSafe which provides a service to respond to general food and • Australian Institute of Environmental Health safety enquiries; and Food Safety Template Assistance (now Environmental Health Australia, Victorian Branch). Hotline, which assists in the implementation of the Food Safety Templates. The MOU can be accessed at: www.health.vic.gov.au/ foodsafety/regulatory_info/mou.htm Calls to food safety hotlines that are answered Measures the extent to which the department is meeting Victorian Committee of the community’s needs with respect to responding to Food Regulators queries about food safety. The Victorian Committee of Food Regulators was Average time taken from notification of established for an initial two-year term in 2010 to a food complaint to commencement of strengthen existing arrangements between food regulators. appropriate action The committee reports to the Minister for Health and the Measures the responsiveness of the department’s Food Minister for Agriculture and Food Security. It will present an Safety Unit to complaints and referrals. The Food Safety annual report to both Ministers by December of each year Unit is responsible for investigating food complaints and commencing in 2011. referrals and initiating enforcement action where public health risk is identified. In 2010 the committee commenced a stakeholder consultation on a draft strategic plan for food regulation in Victoria.
For more information see: new.dpi.vic.gov.au/agriculture/ about-agriculture/food-regulators-committee
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Appendix 3: Functions, accountabilities and legislation
Food Safety and Regulation Unit The food safety teams manage numerous interrelated projects deriving from a multi-year work program to The Food Safety and Regulation Unit is part of the Health implement and embed the major changes to the Food Act Protection Branch of the Wellbeing, Integrated Care and effective from 1 July 2010. Their ongoing work includes Ageing Division of the Victorian Department of Health. investigating alleged food safety incidents, initiating and The role of the unit is to protect the community from coordinating food recalls, responding to public health food-related harm and the harmful effects of pesticides, incidents and emergencies, handling inquiries and to support public health through strategic regulatory complaints, gathering and analysing data, undertaking policy analysis and development, and to influence thinking, research, public reporting, providing information, education policy and programs to achieve a healthier community. and tools to promote food safety and compliance with food laws, and performing the department’s statutory The unit’s food safety teams are responsible for the functions (for example approval of food safety templates administration of the Food Act 1984 which applies to most and food safety auditors, maintaining the statewide register food businesses in the state. The Act aims to ensure food of convictions of food businesses). The unit also manages is safe and suitable for human consumption, to prevent secretariat support for the Food Safety Council, a statutory misleading conduct in connection with the sale of food, advisory body established under the Food Act. and to provide for the application in Victoria of the national Food Standards Code. As food safety and regulation is Legislation administered by the unit multi-dimensional and is shared across all three levels of • Food Act 1984 government, the unit works with a range of partners in • Public Health and Wellbeing Act 2008 carrying out its functions. • Public Health and Wellbeing Regulations 2009 Under the Act, councils are the regulators of food businesses in their municipalities while the department Other legislation of particular relevance to is responsible for food policy and regulatory issues the unit’s work of regional, statewide or national significance. • Food Standards Australia and The department has a statutory role of providing New Zealand Act 1991 (Cwlth) guidance to councils to promote the consistent • Freedom of Information Act 1982 administration of the Food Act across the state and • Victorian Local Government Act 1989 for publishing data relating to the Act’s administration. • Public Administration Act 2004 The Minister for Health is Victoria’s lead Minister on the • Charter of Human Rights and Responsibilities Act 2006 Australia and New Zealand Food Regulation Ministerial • Quarantine Act 1908 (Cwlth) Council. The Minister is required to vote on behalf of Victoria on all food standards and national policy proposals and must take a whole-of-government position to the Ministerial Council.
A key function of the unit is to support the Minister by conducting research and analysis and providing advice and recommendations to the government on all national food policy and regulatory proposals. The unit convenes a whole-of-government food regulation group to ensure comprehensive advice to government, and manages a substantial intergovernmental work program.
105 Appendix 4: Fixed and mobile food premises registrations/notifications by business class, region and municipality, Victoria, as at December 2010
Registrations* Notifications* Total No. (%) Department of Health region Class 1 No. (%) Class 2 No. (%) Class 3 No. (%) Class 4 No. (%) Barwon-South Western Colac Otway (S) 10 (3) 222 (68) 52 (16) 44 (13) 328 (100) Corangamite (S) 10 (5) 120 (63) 38 (20) 22 (12) 190 (100) Glenelg (S) 6 (3) 134 (69) 31 (16) 24 (12) 195 (100) Greater Geelong (C) 94 (5) 1092 (61) 415 (23) 189 (11) 1790 (100) Moyne (S) 8 (6) 110 (76) 21 (14) 6 (4) 145 (100) Queenscliffe (B) 2 (2) 66 (81) 8 (10) 5 (6) 81 (100) Southern Grampians (S) 8 (4) 129 (65) 40 (20) 22 (11) 199 (100) Surf Coast (S) 8 (2) 217 (67) 66 (20) 34 (10) 325 (100) Warrnambool (C) 15 (4) 223 (67) 44 (13) 53 (16) 335 (100) Subtotal 161 (4) 2313 (64) 715 (20) 399 (11) 3588 (100) Eastern Boroondara (C) 92 (8) 701 (59) 219 (18) 176 (15) 1188 (100) Knox City (C) 71 (6) 525 (46) 384 (33) 169 (15) 1149 (100) Manningham (C) 56 (8) 415 (56) 159 (21) 110 (15) 740 (100) Maroondah (C) 61 (8) 404 (51) 210 (26) 118 (15) 793 (100) Monash (C) 74 (5) 809 (58) 320 (23) 181 (13) 1384 (100) Whitehorse (C) 70 (7) 679 (63) 181 (17) 140 (13) 1070 (100) Yarra Ranges (S) 55 (5) 617 (53) 378 (33) 109 (9) 1159 (100) Subtotal 479 (6) 4150 (55) 1851 (25) 1003 (13) 7483 (100) Gippsland Bass Coast (S) 11 (2) 335 (75) 57 (13) 46 (10) 449 (100) Baw Baw (S) 14 (2) 327 (57) 155 (27) 75 (13) 571 (100) East Gippsland (S) 25 (5) 319 (64) 109 (22) 45 (9) 498 (100) Latrobe (C) 38 (6) 387 (59) 118 (18) 113 (17) 656 (100) South Gippsland (S) 12 (3) 194 (55) 49 (14) 98 (28) 353 (100) Wellington (S) 15 (4) 266 (63) 66 (16) 78 (18) 425 (100) Subtotal 115 (4) 1828 (62) 554 (19) 455 (15) 2952 (100) Grampians Ararat (RC) 7 (4) 96 (53) 47 (26) 30 (17) 180 (100) Ballarat (C) 57 (6) 512 (50) 139 (14) 306 (30) 1014 (100) Golden Plains (S) 2 (2) 48 (41) 60 (52) 6 (5) 116 (100) Hepburn (S) 6 (2) 167 (45) 151 (40) 50 (13) 374 (100) Hindmarsh (S) 6 (7) 56 (67) 12 (14) 10 (12) 84 (100) Horsham (RC) 9 (4) 125 (52) 82 (34) 24 (10) 240 (100) Moorabool (S) 9 (4) 123 (60) 27 (13) 46 (22) 205 (100) Northern Grampians (S) 7 (4) 91 (51) 57 (32) 24 (13) 179 (100) Pyrenees (S) 2 (2) 56 (47) 43 (36) 18 (15) 119 (100) West Wimmera (S) 2 (4) 39 (70) 13 (23) 2 (4) 56 (100) Yarriambiack (S) 4 (4) 75 (77) 13 (13) 6 (6) 98 (100) Subtotal 111 (4) 1388 (52) 644 (24) 522 (20) 2665 (100) Hume Alpine (S) 9 (4) 165 (67) 49 (20) 24 (10) 247 (100) Benalla (RC) 5 (3) 76 (49) 52 (34) 21 (14) 154 (100) Greater Shepparton (C) 33 (6) 307 (59) 107 (20) 77 (15) 524 (100) Indigo (S) 16 (3) 244 (47) 214 (41) 44 (8) 518 (100) Mansfield (S) 2 (1) 123 (63) 42 (22) 28 (14) 195 (100) Mitchell (S) 11 (5) 169 (70) 47 (20) 14 (6) 241 (100) Moira (S) 12 (3) 139 (33) 150 (35) 123 (29) 424 (100) Murrindindi (S) 4 (1) 197 (74) 37 (14) 29 (11) 267 (100) Strathbogie (S) 4 (3) 102 (69) 26 (18) 15 (10) 147 (100) Towong (S) 4 (6) 50 (75) 6 (9) 7 (10) 67 (100) Wangaratta (RC) 13 (4) 192 (59) 96 (29) 26 (8) 327 (100) Wodonga (RC) 17 (7) 159 (65) 43 (18) 26 (11) 245 (100) Subtotal 130 (4) 1923 (57) 869 (26) 434 (13) 3356 (100)
106 Food safety in focus Food Act report 2010
Registrations* Notifications* Total No. (%) Department of Health region Class 1 No. (%) Class 2 No. (%) Class 3 No. (%) Class 4 No. (%) Loddon Mallee Buloke (S) 6 (4) 56 (38) 74 (50) 13 (9) 149 (100) Campaspe (S) 16 (4) 239 (66) 83 (23) 26 (7) 364 (100) Central Goldfields (S) 7 (5) 94 (67) 14 (10) 25 (18) 140 (100) Gannawarra (S) 2 (3) 24 (38) 21 (33) 16 (25) 63 (100) Greater Bendigo (C) 48 (5) 605 (61) 185 (19) 160 (16) 998 (100) Loddon (S) 3 (2) 86 (65) 34 (26) 10 (8) 133 (100) Macedon Ranges (S) 18 (5) 240 (61) 91 (23) 47 (12) 396 (100) Mildura (RC) 17 (3) 301 (56) 100 (19) 119 (22) 537 (100) Mount Alexander (S) 6 (2) 91 (37) 106 (43) 46 (18) 249 (100) Swan Hill (RC) 10 (4) 165 (62) 39 (15) 51 (19) 265 (100) Subtotal 133 (4) 1901 (58) 747 (23) 513 (16) 3294 (100) North and West Banyule (C) 58 (6) 613 (66) 158 (17) 103 (11) 932 (100) Brimbank (C) 63 (6) 697 (62) 219 (19) 145 (13) 1124 (100) Darebin (C) 63 (6) 778 (71) 156 (14) 102 (9) 1099 (100) Hobsons Bay (C) 36 (5) 436 (64) 132 (19) 80 (12) 684 (100) Hume (C) 52 (4) 694 (57) 208 (17) 267 (22) 1221 (100) Maribyrnong (C) 29 (4) 514 (64) 174 (22) 87 (11) 804 (100) Melbourne (C) 61 (1) 3612 (75) 445 (9) 667 (14) 4785 (100) Melton (S) 37 (9) 263 (67) 31 (8) 62 (16) 393 (100) Moonee Valley (C) 47 (6) 551 (67) 138 (17) 82 (10) 818 (100) Moreland (C) 62 (6) 704 (66) 183 (17) 123 (11) 1072 (100) Nillumbik (S) 24 (6) 230 (57) 96 (24) 56 (14) 406 (100) Whittlesea (C) 48 (6) 516 (61) 183 (22) 98 (12) 845 (100) Wyndham (C) 46 (6) 455 (62) 147 (20) 91 (12) 739 (100) Yarra (C) 42 (3) 958 (66) 254 (17) 202 (14) 1456 (100) Subtotal 668 (4) 11021 (67) 2524 (15) 2165 (13) 16378 (100) Southern Bayside (C) 52 (8) 440 (64) 103 (15) 96 (14) 691 (100) Cardinia (S) 26 (4) 287 (45) 159 (25) 167 (26) 639 (100) Casey (C) 94 (9) 633 (60) 224 (21) 100 (10) 1051 (100) Frankston (C) 57 (8) 427 (59) 203 (28) 35 (5) 722 (100) Glen Eira (C) 55 (6) 571 (65) 177 (20) 74 (8) 877 (100) Greater Dandenong (C) 63 (5) 828 (63) 221 (17) 201 (15) 1313 (100) Kingston (C) 70 (5) 740 (56) 377 (28) 142 (11) 1329 (100) Mornington Peninsula (S) 68 (6) 775 (67) 235 (20) 75 (7) 1153 (100) Port Phillip (C) 33 (3) 832 (69) 179 (15) 154 (13) 1198 (100) Stonnington (C) 46 (4) 902 (76) 132 (11) 113 (9) 1193 (100) Subtotal 564 (6) 6435 (63) 2010 (20) 1157 (11) 10166 (100) Victoria 2361 (5) 30959 (62) 9914 (20) 6648 (13) 49882 (100) * Note: The Food Act 1984 requires class 1, 2 and 3 food premises to register annually with the responsible council. Class 4 food premises must notify the responsible council of the basic details of the food premises, such as business type, nature of business, food types handled, address and contact details on a once-off basis.
Food Act 1984 food premises classification Class 1 Potentially high-risk foods for groups most vulnerable to food-related illness Class 2 Potentially high-risk foods which need correct temperature control at all times to keep them safe Class 3 Unpackaged low-risk foods, or pre-packaged potentially high-risk foods, occasional community groups’ ‘cook and serve’ foods Class 4 Other low-risk food-handling activities, including pre-packaged low-risk food
107 Appendix 5: Fixed and mobile food premises registrations/notifications by business class, region and similar municipality, Victoria, as at December 2010
Registrations* Notifications* Total No. (%) Council groups Class 1 No. (%) Class 2 No. (%) Class 3 No. (%) Class 4 No. (%) Inner metropolitan Banyule (C) 58 (6) 613 (66) 158 (17) 103 (11) 932 (100) Bayside (C) 52 (8) 440 (64) 103 (15) 96 (14) 691 (100) Boroondara (C) 92 (8) 701 (59) 219 (18) 176 (15) 1188 (100) Darebin (C) 63 (6) 778 (71) 156 (14) 102 (9) 1099 (100) Glen Eira (C) 55 (6) 571 (65) 177 (20) 74 (8) 877 (100) Hobsons Bay (C) 36 (5) 436 (64) 132 (19) 80 (12) 684 (100) Kingston (C) 70 (5) 740 (56) 377 (28) 142 (11) 1329 (100) Maribyrnong (C) 29 (4) 514 (64) 174 (22) 87 (11) 804 (100) Maroondah (C) 61 (8) 404 (51) 210 (26) 118 (15) 793 (100) Melbourne (C) 61 (1) 3612 (75) 445 (9) 667 (14) 4785 (100) Monash (C) 74 (5) 809 (58) 320 (23) 181 (13) 1384 (100) Moonee Valley (C) 47 (6) 551 (67) 138 (17) 82 (10) 818 (100) Moreland (C) 62 (6) 704 (66) 183 (17) 123 (11) 1072 (100) Port Phillip (C) 33 (3) 832 (69) 179 (15) 154 (13) 1198 (100) Stonnington (C) 46 (4) 902 (76) 132 (11) 113 (9) 1193 (100) Whitehorse (C) 70 (7) 679 (63) 181 (17) 140 (13) 1070 (100) Yarra (C) 42 (3) 958 (66) 254 (17) 202 (14) 1456 (100) SubTotal 951 (4) 14244 (67) 3538 (17) 2640 (12) 21373 (100) Range (%) (1–8) (51–76) (9–28) (8–15) Outer metropolitan Brimbank (C) 63 (6) 697 (62) 219 (19) 145 (13) 1124 (100) Cardinia (S) 26 (4) 287 (45) 159 (25) 167 (26) 639 (100) Casey (C) 94 (9) 633 (60) 224 (21) 100 (10) 1051 (100) Frankston (C) 57 (8) 427 (59) 203 (28) 35 (5) 722 (100) Greater Dandenong (C) 63 (5) 828 (63) 221 (17) 201 (15) 1313 (100) Hume (C) 52 (4) 694 (57) 208 (17) 267 (22) 1221 (100) Knox City (C) 71 (6) 525 (46) 384 (33) 169 (15) 1149 (100) Manningham (C) 56 (8) 415 (56) 159 (21) 110 (15) 740 (100) Melton (C) 37 (9) 263 (67) 31 (8) 62 (16) 393 (100) Mornington Peninsula (S) 68 (6) 775 (67) 235 (20) 75 (7) 1153 (100) Nillumbik (S) 24 (6) 230 (57) 96 (24) 56 (14) 406 (100) Whittlesea (C) 48 (6) 516 (61) 183 (22) 98 (12) 845 (100) Wyndham (C) 46 (6) 455 (62) 147 (20) 91 (12) 739 (100) Yarra Ranges (S) 55 (5) 617 (53) 378 (33) 109 (9) 1159 (100) Subtotal 760 (6) 7362 (58) 2847 (22) 1685 (13) 12654 (100) Range (%) (4–9) (45–67) (8–33) (5–26) Regional cities Ballarat (C) 57 (6) 512 (50) 139 (14) 306 (30) 1014 (100) Greater Bendigo (C) 48 (5) 605 (61) 185 (19) 160 (16) 998 (100) Greater Geelong (C) 94 (5) 1092 (61) 415 (23) 189 (11) 1790 (100) Greater Shepparton (C) 33 (6) 307 (59) 107 (20) 77 (15) 524 (100) Horsham (RC) 9 (4) 125 (52) 82 (34) 24 (10) 240 (100) Latrobe (C) 38 (6) 387 (59) 118 (18) 113 (17) 656 (100) Mildura (RC) 17 (3) 301 (56) 100 (19) 119 (22) 537 (100) Swan City (RC) 10 (4) 165 (62) 39 (15) 51 (19) 265 (100) Wangaratta (RC) 13 (4) 192 (59) 96 (29) 26 (8) 327 (100) Warrnambool (C) 15 (4) 223 (67) 44 (13) 53 (16) 335 (100) Wodonga (RC) 17 (7) 159 (65) 43 (18) 26 (11) 245 (100) Subtotal 351 (5) 4068 (59) 1368 (20) 1144 (17) 6931 (100) Range (%) (3–7) (50–67) (13–34) (8–30)
108 Food safety in focus Food Act report 2010
Registrations* Notifications* Total No. (%) Council groups Class 1 No. (%) Class 2 No. (%) Class 3 No. (%) Class 4 No. (%) Large shires Baw Baw (S) 14 (2) 327 (57) 155 (27) 75 (13) 571 (100) Campaspe (S) 16 (4) 239 (66) 83 (23) 26 (7) 364 (100) Colac Otway (S) 10 (3) 222 (68) 52 (16) 44 (13) 328 (100) Corangamite (S) 10 (5) 120 (63) 38 (20) 22 (12) 190 (100) East Gippsland (S) 25 (5) 319 (64) 109 (22) 45 (9) 498 (100) Glenelg (S) 6 (3) 134 (69) 31 (16) 24 (12) 195 (100) Macedon Ranges (S) 18 (5) 240 (61) 91 (23) 47 (12) 396 (100) Mitchell (S) 11 (5) 169 (70) 47 (20) 14 (6) 241 (100) Moira (S) 12 (3) 139 (33) 150 (35) 123 (29) 424 (100) Moorabool (S) 9 (4) 123 (60) 27 (13) 46 (22) 205 (100) Moyne (S) 8 (6) 110 (76) 21 (14) 6 (4) 145 (100) South Gippsland (S) 12 (3) 194 (55) 49 (14) 98 (28) 353 (100) Southern Grampians (S) 8 (4) 129 (65) 40 (20) 22 (11) 199 (100) Surf Coast (S) 8 (2) 217 (67) 66 (20) 34 (10) 325 (100) Wellington (S) 15 (4) 266 (63) 66 (16) 78 (18) 425 (100) Subtotal 182 (4) 2948 (61) 1025 (21) 704 (14) 4879 (100) Range (%) (2–6) (33–76) (13–35) (4–29) Small shires Alpine (S) 9 (4) 165 (67) 49 (20) 24 (10) 247 (100) Ararat (RC) 7 (4) 96 (53) 47 (26) 30 (17) 180 (100) Bass Coast (S) 11 (2) 335 (75) 57 (13) 46 (10) 449 (100) Benalla (RC) 5 (3) 76 (49) 52 (34) 21 (14) 154 (100) Buloke (S) 6 (4) 56 (38) 74 (50) 13 (9) 149 (100) Central Goldfields (S) 7 (5) 94 (67) 14 (10) 25 (18) 140 (100) Gannawarra (S) 2 (3) 24 (38) 21 (33) 16 (25) 63 (100) Golden Plains (S) 2 (2) 48 (41) 60 (52) 6 (5) 116 (100) Hepburn (S) 6 (2) 167 (45) 151 (40) 50 (13) 374 (100) Hindmarsh (S) 6 (7) 56 (67) 12 (14) 10 (12) 84 (100) Indigo (S) 16 (3) 244 (47) 214 (41) 44 (8) 518 (100) Loddon (S) 3 (2) 86 (65) 34 (26) 10 (8) 133 (100) Mansfield (S) 2 (1) 123 (63) 42 (22) 28 (14) 195 (100) Mount Alexander (S) 6 (2) 91 (37) 106 (43) 46 (18) 249 (100) Murrindindi (S) 4 (1) 197 (74) 37 (14) 29 (11) 267 (100) Northern Grampians (S) 7 (4) 91 (51) 57 (32) 24 (13) 179 (100) Pyrenees (S) 2 (2) 56 (47) 43 (36) 18 (15) 119 (100) Queenscliffe (B) 2 (2) 66 (81) 8 (10) 5 (6) 81 (100) Strathbogie (S) 4 (3) 102 (69) 26 (18) 15 (10) 147 (100) Towong (S) 4 (6) 50 (75) 6 (9) 7 (10) 67 (100) West Wimmera (S) 2 (4) 39 (70) 13 (23) 2 (4) 56 (100) Yarriambiack (S) 4 (4) 75 (77) 13 (13) 6 (6) 98 (100) Subtotal 117 (3) 2337 (57) 1136 (28) 475 (12) 4065 (100) Range (%) (1–7) (37–81) (9–52) (4–25) Victoria 2361 (5) 30959 (62) 9914 (20) 6648 (13) 49882 (100) * Note: The Food Act 1984 requires class 1, 2 and 3 food premises to register annually with the responsible council. Class 4 food premises must notify the responsible council on a once-off basis of the basic details of the food premises, such as business type, nature of business, food types handled, physical address and contact details.
Food Act 1984 food premises classification Class 1 Potentially high-risk foods for groups most vulnerable to food-related illness Class 2 Potentially high-risk foods which need correct temperature control at all times to keep them safe Class 3 Unpackaged low-risk foods, or pre-packaged potentially high-risk foods, occasional community groups’ ‘cook and serve’ foods Class 4 Other low-risk food-handling activities, including pre-packaged low-risk food
109 Appendix 6: Municipalities by number of fixed and mobile food premises registrations/notifications by business class, Victoria, as at December 2010
Registrations* Notifications* Total No. (%) Number of food premises Class 1 No. (%) Class 2 No. (%) Class 3 No. (%) Class 4 No. (%) More than 1200 Melbourne (C) 61 (1) 3612 (75) 445 (9) 667 (14) 4785 (100) Greater Geelong (C) 94 (5) 1092 (61) 415 (23) 189 (11) 1790 (100) Yarra (C) 42 (3) 958 (66) 254 (17) 202 (14) 1456 (100) Monash (C) 74 (5) 809 (58) 320 (23) 181 (13) 1384 (100) Kingston (C) 70 (5) 740 (56) 377 (28) 142 (11) 1329 (100) Greater Dandenong (C) 63 (5) 828 (63) 221 (17) 201 (15) 1313 (100) Hume (C) 52 (4) 694 (57) 208 (17) 267 (22) 1221 (100) Subtotal 456 (3) 8733 (66) 2240 (17) 1849 (14) 13278 (100) 901 to 1200 Port Phillip (C) 33 (3) 832 (69) 179 (15) 154 (13) 1198 (100) Stonnington (C) 46 (4) 902 (76) 132 (11) 113 (9) 1193 (100) Boroondara (C) 92 (8) 701 (59) 219 (18) 176 (15) 1188 (100) Yarra Ranges (S) 55 (5) 617 (53) 378 (33) 109 (9) 1159 (100) Mornington Peninsula (S) 68 (6) 775 (67) 235 (20) 75 (7) 1153 (100) Knox City (C) 71 (6) 525 (46) 384 (33) 169 (15) 1149 (100) Brimbank (C) 63 (6) 697 (62) 219 (19) 145 (13) 1124 (100) Darebin (C) 63 (6) 778 (71) 156 (14) 102 (9) 1099 (100) Moreland (C) 62 (6) 704 (66) 183 (17) 123 (11) 1072 (100) Whitehorse (C) 70 (7) 679 (63) 181 (17) 140 (13) 1070 (100) Casey (C) 94 (9) 633 (60) 224 (21) 100 (10) 1051 (100) Ballarat (C) 57 (6) 512 (50) 139 (14) 306 (30) 1014 (100) Greater Bendigo (C) 48 (5) 605 (61) 185 (19) 160 (16) 998 (100) Banyule (C) 58 (6) 613 (66) 158 (17) 103 (11) 932 (100) Subtotal 880 (6) 9573 (62) 2972 (19) 1975 (13) 15400 (100) 601 to 900 Glen Eira (C) 55 (6) 571 (65) 177 (20) 74 (8) 877 (100) Whittlesea (C) 48 (6) 516 (61) 183 (22) 98 (12) 845 (100) Moonee Valley (C) 47 (6) 551 (67) 138 (17) 82 (10) 818 (100) Maribyrnong (C) 29 (4) 514 (64) 174 (22) 87 (11) 804 (100) Maroondah (C) 61 (8) 404 (51) 210 (26) 118 (15) 793 (100) Manningham (C) 56 (8) 415 (56) 159 (21) 110 (15) 740 (100) Wyndham (C) 46 (6) 455 (62) 147 (20) 91 (12) 739 (100) Frankston (C) 57 (8) 427 (59) 203 (28) 35 (5) 722 (100) Bayside (C) 52 (8) 440 (64) 103 (15) 96 (14) 691 (100) Hobsons Bay (C) 36 (5) 436 (64) 132 (19) 80 (12) 684 (100) Latrobe (C) 38 (6) 387 (59) 118 (18) 113 (17) 656 (100) Cardinia (S) 26 (4) 287 (45) 159 (25) 167 (26) 639 (100) Subtotal 551 (6) 5403 (60) 1903 (21) 1151 (13) 9008 (100) 301 to 600 Baw Baw (S) 14 (2) 327 (57) 155 (27) 75 (13) 571 (100) Mildura (RC) 17 (3) 301 (56) 100 (19) 119 (22) 537 (100) Greater Shepparton (C) 33 (6) 307 (59) 107 (20) 77 (15) 524 (100) Indigo (S) 16 (3) 244 (47) 214 (41) 44 (8) 518 (100) East Gippsland (S) 25 (5) 319 (64) 109 (22) 45 (9) 498 (100) Bass Coast (S) 11 (2) 335 (75) 57 (13) 46 (10) 449 (100) Wellington (S) 15 (4) 266 (63) 66 (16) 78 (18) 425 (100) Moira (S) 12 (3) 139 (33) 150 (35) 123 (29) 424 (100) Nillumbik (S) 24 (6) 230 (57) 96 (24) 56 (14) 406 (100) Macedon Ranges (S) 18 (5) 240 (61) 91 (23) 47 (12) 396 (100) Melton (C) 37 (9) 263 (67) 31 (8) 62 (16) 393 (100) Hepburn (S) 6 (2) 167 (45) 151 (40) 50 (13) 374 (100) Campaspe (S) 16 (4) 239 (66) 83 (23) 26 (7) 364 (100) South Gippsland (S) 12 (3) 194 (55) 49 (14) 98 (28) 353 (100) Warrnambool (C) 15 (4) 223 (67) 44 (13) 53 (16) 335 (100)
110 Food safety in focus Food Act report 2010
Registrations* Notifications* Total No. (%) Number of food premises Class 1 No. (%) Class 2 No. (%) Class 3 No. (%) Class 4 No. (%) Colac Otway (S) 10 (3) 222 (68) 52 (16) 44 (13) 328 (100) Wangaratta (RC) 13 (4) 192 (59) 96 (29) 26 (8) 327 (100) Surf Coast (S) 8 (2) 217 (67) 66 (20) 34 (10) 325 (100) Subtotal 302 (4) 4425 (59) 1717 (23) 1103 (14) 7547 (100) 300 or less Murrindindi (S) 4 (1) 197 (74) 37 (14) 29 (11) 267 (100) Swan Hill (RC) 10 (4) 165 (62) 39 (15) 51 (19) 265 (100) Mount Alexander (S) 6 (2) 91 (37) 106 (43) 46 (18) 249 (100) Alpine (S) 9 (4) 165 (67) 49 (20) 24 (10) 247 (100) Wodonga (RC) 17 (7) 159 (65) 43 (18) 26 (11) 245 (100) Mitchell (S) 11 (5) 169 (70) 47 (20) 14 (6) 241 (100) Horsham (RC) 9 (4) 125 (52) 82 (34) 24 (10) 240 (100) Moorabool (S) 9 (4) 123 (60) 27 (13) 46 (22) 205 (100) Southern Grampians (S) 8 (4) 129 (65) 40 (20) 22 (11) 199 (100) Glenelg (S) 6 (3) 134 (69) 31 (16) 24 (12) 195 (100) Mansfield (S) 2 (1) 123 (63) 42 (22) 28 (14) 195 (100) Corangamite (S) 10 (5) 120 (63) 38 (20) 22 (12) 190 (100) Ararat (RC) 7 (4) 96 (53) 47 (26) 30 (17) 180 (100) Northern Grampians (S) 7 (4) 91 (51) 57 (32) 24 (13) 179 (100) Benalla (RC) 5 (3) 76 (49) 52 (34) 21 (14) 154 (100) Buloke (S) 6 (4) 56 (38) 74 (50) 13 (9) 149 (100) Strathbogie (S) 4 (3) 102 (69) 26 (18) 15 (10) 147 (100) Moyne (S) 8 (6) 110 (76) 21 (14) 6 (4) 145 (100) Central Goldfields (S) 7 (5) 94 (67) 14 (10) 25 (18) 140 (100) Loddon (S) 3 (2) 86 (65) 34 (26) 10 (8) 133 (100) Pyrenees (S) 2 (2) 56 (47) 43 (36) 18 (15) 119 (100) Golden Plains (S) 2 (2) 48 (41) 60 (52) 6 (5) 116 (100) Yarriambiack (S) 4 (4) 75 (77) 13 (13) 6 (6) 98 (100) Hindmarsh (S) 6 (7) 56 (67) 12 (14) 10 (12) 84 (100) Queenscliffe (B) 2 (2) 66 (81) 8 (10) 5 (6) 81 (100) Towong (S) 4 (6) 50 (75) 6 (9) 7 (10) 67 (100) Gannawarra (S) 2 (3) 24 (38) 21 (33) 16 (25) 63 (100) West Wimmera (S) 2 (4) 39 (70) 13 (23) 2 (4) 56 (100) 172 (4) 2825 (61) 1082 (23) 570 (12) 4649 (100) Victoria 2361 (5) 30959 (62) 9914 (20) 6648 (13) 49882 (100) * Note: The Food Act 1984 requires class 1, 2 and 3 food premises to register annually with the responsible council. Class 4 food premises must notify the responsible council of the basic details of the food premises, such as business type, nature of business, food types handled, address and contact details on a once-off basis.
Food Act 1984 food premises classification Class 1 Potentially high-risk foods for groups most vulnerable to food-related illness Class 2 Potentially high-risk foods which need correct temperature control at all times to keep them safe Class 3 Unpackaged low-risk foods, or pre-packaged potentially high-risk foods, occasional community groups’ ‘cook and serve’ foods Class 4 Other low-risk food-handling activities, including pre-packaged low-risk food
111 Appendix 7: Food premises by number and rate per 10,000 persons, Victoria 2010
Estimated Rate per Department of Resident 10,000 Health region Council Population* Premises classification** Total persons Class 1 Class 2 Class 3 Class 4 Barwon Greater Geelong (C) 220,068 94 1092 415 189 1790 81 South-Western Moyne (S) 16,856 8 110 21 6 145 86 Glenelg (S) 21,249 6 134 31 24 195 92 Warrnambool (C) 33,922 15 223 44 53 335 99 Corangamite (S) 17,514 10 120 38 22 190 108 Southern Grampians (S) 17,531 8 129 40 22 199 114 Surf Coast (S) 26,173 8 217 66 34 325 124 Colac-Otway (S) 22,097 10 222 52 44 328 148 Queenscliffe (B) 3,314 2 66 8 5 81 244 Subtotal 378,724 161 2313 715 399 3588 95 Eastern Manningham (C) 119,190 56 415 159 110 740 62 Metropolitan Whitehorse (C) 156,797 70 679 181 140 1070 68 Boroondara (C) 169,507 92 701 219 176 1188 70 Knox (C) 156,997 71 525 384 169 1149 73 Maroondah (C) 106,932 61 404 210 118 793 74 Yarra Ranges (S) 150,198 55 617 378 109 1159 77 Monash (C) 177,726 74 809 320 181 1384 78 Subtotal 1,037,347 479 4150 1851 1003 7483 72 Gippsland Latrobe (C) 76,144 38 387 118 113 656 86 Wellington (S) 43,610 15 266 66 78 425 97 East Gippsland (S) 44,262 25 319 109 45 498 113 South Gippsland (S) 28,079 12 194 49 98 353 126 Baw Baw (S) 42,921 14 327 155 75 571 133 Bass Coast (S) 30,974 11 335 57 46 449 145 Subtotal 265,990 115 1828 554 455 2952 111 Grampians Golden Plains (S) 18,625 2 48 60 6 116 62 Moorabool (S) 28,606 9 123 27 46 205 72 Ballarat (C) 96,097 57 512 139 306 1014 106 Horsham (RC) 20,232 9 125 82 24 240 119 West Wimmera (S) 4,591 2 39 13 2 56 122 Yarriambiack (S) 7,614 4 75 13 6 98 129 Hindmarsh (S) 6,150 6 56 12 10 84 137 Northern Grampians (S) 12,316 7 91 57 24 179 145 Ararat (RC) 12,026 7 96 47 30 180 150 Pyrenees (S) 6,924 2 56 43 18 119 172 Hepburn (S) 14,974 6 167 151 50 374 250 Subtotal 228,155 111 1388 644 522 2665 117 Hume Wodonga (RC) 36,432 17 159 43 26 245 67 Mitchell (S) 35,044 11 169 47 14 241 69 Greater Shepparton (C) 63,335 33 307 107 77 524 83 Towong (S) 6,343 4 50 6 7 67 106 Benalla (RC) 14,293 5 76 52 21 154 108 Wangaratta (RC) 28,938 13 192 96 26 327 113 Moira (S) 29,385 12 139 150 123 424 144 Strathbogie (S) 10,012 4 102 26 15 147 147 Alpine (S) 12,866 9 165 49 24 247 192 Murrindindi (S) 13,505 4 197 37 29 267 198 Mansfield (S) 7,972 2 123 42 28 195 245 Indigo (S) 16,111 16 244 214 44 518 322 Subtotal 274,236 130 1923 869 434 3356 122
112 Food safety in focus Food Act report 2010
Estimated Rate per Department of Resident 10,000 Health region Council Population* Premises classification** Total persons Class 1 Class 2 Class 3 Class 4 Loddon Mallee Gannawarra (S) 11,617 2 24 21 16 63 54 Macedon Ranges (S) 42,645 18 240 91 47 396 93 Campaspe (S) 38,983 16 239 83 26 364 93 Greater Bendigo (C) 104,192 48 605 185 160 998 96 Mildura (RC) 54,337 17 301 100 119 537 99 Central Goldfields (S) 12,896 7 94 14 25 140 109 Swan Hill (RC) 22,231 10 165 39 51 265 119 Mount Alexander (S) 18,421 6 91 106 46 249 135 Loddon (S) 8,047 3 86 34 10 133 165 Buloke (S) 7,028 6 56 74 13 149 212 Subtotal 320,397 133 1901 747 513 3294 103 North and West Melton (S) 107,150 37 263 31 62 393 37 Metropolitan Wyndham (C) 156,573 46 455 147 91 739 47 Whittlesea (C) 155,113 48 516 183 98 845 54 Brimbank (C) 189,386 63 697 219 145 1124 59 Nillumbik (S) 64,184 24 230 96 56 406 63 Hume (C) 171,996 52 694 208 267 1221 71 Moreland (C) 150,838 62 704 183 123 1072 71 Moonee Valley (C) 112,804 47 551 138 82 818 73 Banyule (C) 124,249 58 613 158 103 932 75 Hobsons Bay (C) 88,053 36 436 132 80 684 78 Darebin (C) 141,139 63 778 156 102 1099 78 Maribyrnong (C) 72,896 29 514 174 87 804 110 Yarra (C) 79,540 42 958 254 202 1456 183 Melbourne (C) 96,552 61 3612 445 667 4785 496 Subtotal 1,710,473 668 11021 2524 2165 16378 96 Southern Casey (C) 255,659 94 633 224 100 1051 41 Metropolitan Frankston (C) 130,462 57 427 203 35 722 55 Glen Eira (C) 137,712 55 571 177 74 877 64 Bayside (C) 97,283 52 440 103 96 691 71 Mornington Peninsula (S) 150,238 68 775 235 75 1153 77 Cardinia (S) 73,318 26 287 159 167 639 87 Kingston (C) 148,830 70 740 377 142 1329 89 Greater Dandenong (C) 138,558 63 828 221 201 1313 95 Stonnington (C) 100,351 46 902 132 113 1193 119 Port Phillip (C) 97,429 33 832 179 154 1198 123 Subtotal 1,329,840 564 6435 2010 1157 10166 76 Total 5,545,932 2361 30959 9914 6648 49882 90 Notes:
* Australian Bureau of Statistics, Estimated Resident Population 2010 (preliminary)
** The Food Act 1984 requires class 1, 2 and 3 food premises to register annually with the responsible council. Class 4 food premises must notify the responsible council of the basic details of the food premises, such as business type, nature of business, food types handled, address and contact details on a once-off basis.
Food Act 1984 food premises classification Class 1 Potentially high-risk foods for groups most vulnerable to food-related illness Class 2 Potentially high-risk foods which need correct temperature control at all times to keep them safe Class 3 Unpackaged low-risk foods, or pre-packaged potentially high-risk foods, occasional community groups’ ‘cook and serve’ foods Class 4 Other low-risk food-handling activities, including pre-packaged low-risk food
113 Appendix 8: Offences under the Food Act 1984 which resulted in a conviction, by type of offence, Victoria, July to December 2010
Type of offence* No. of offences s. 12 – Unsuitable food Handle food intended for sale in a manner that will render, or is likely to render the food unsuitable 8 or sell food that is unsuitable s. 16(1) – Fail to comply with the Food Standards Code: Standard 3.2.1: Food Safety Programs Standard 3.2.1, Clause 3 – fail to set out the food safety program in a written document and retain that 4 document at the food premises; fail to comply with the food safety program in that adequate food safety records were not kept Standard 3.2.2: Food Safety Practices and General Requirements (1) Standard 3.2.2, Clauses 19 and 21 – maintaining clean premises and fixtures in good repair 85 Fail to maintain the food premises and all fixtures, fittings and equipment having regard to its use, to a standard of cleanliness where there was no accumulation of food waste, dirt, grease or other visible matter, and fail to maintain the food premises, fixtures, fittings and equipment in a good state of repair and working order having regard to their use (2) Standard 3.2.2, Clause 6 – storage of food 62 Fail to store food so as to protect it from the likelihood of contamination; fail to ensure the environmental conditions under which food is stored will not adversely affect its safety and suitability; fail, when storing potentially hazardous food, to store food under temperature control (3) Standard 3.2.2, Clause 24(1) (c) and (d) – pests 36 Fail to take all practicable measures to prevent pests entering the food premises and/or to eradicate and prevent the harbourage of pests on the food premises (4) Standard 3.2.2, Clause 17 – handwashing facilities 26 Fail to maintain easily accessible hand washing facilities; fail to maintain at or near each hand wash facility, a supply of warm running water and soap or other items that may be used to thoroughly clean hands; fail to ensure hand washing facilities are only used for the washing of hands, arms and face; fail to maintain at or near each hand wash facility single-use towels or other means of effectively drying hands that are not likely to transfer pathogenic micro-organisms to the hands (5) Standard 3.2.2, Clause 7 – processing safe and suitable food 15 Fail to take all practicable measures to process only safe and suitable food; and when processing food, to take all necessary steps to prevent the likelihood of food being contaminated (6) Standard 3.2.2, Clause 20 – clean utensils and food contact surfaces 9 Fail to ensure eating and drinking utensils were in a clean and sanitary condition; fail to ensure that any food contact surfaces of equipment were in a clean and sanitary condition whenever food that will come into contact with the surface is likely to be contaminated (7) Standard 3.2.2, Clauses 15, 18(3) – smoking; washing hands 3 Fail to not smoke in areas in which food is handled; fail to ensure that food handlers washed their hands whenever their hands were likely to be a source of contamination of food; fail to take all practicable measures to ensure all people on the food premises of the food business do not smoke in areas where there are unprotected food or surfaces likely to come into contact with food (8) Standard 3.2.2, Clause 13 – food / surfaces handling 3 Fail to take all reasonable measures not to handle food or surfaces likely to come into contact with food in a way that is likely to compromise the safety and suitability of food
114 Food safety in focus Food Act report 2010
Type of offence* No. of offences (9) Standard 3.2.2, Clause 22 – lack of food thermometer 2 Fail to have temperature measuring device readily accessible, that can accurately measure the temperature of potentially hazardous food (10) Standard 3.2.2, Clause 23(b) – potential contamination 2 Fail to take all practicable measures to protect from contamination single-use items that were intended to come into contact with food (11) Standard 3.2.2, Clause 3(1) – food handlers’/supervisors’ knowledge and skill 1 Fail to ensure that persons undertaking or supervising food handling operations have skills in, and knowledge of, food safety and food hygiene matters Standard 3.2.3: Food Premises and Equipment (12) Standard 3.2.3, Clause 10(1) and (2) – suitable floors 11 Fail to ensure floors are designed in a way that is appropriate for the activities conducted on the food premises; fail to have floors that were able to be effectively cleaned or unable to absorb grease, food particles and water, or laid so that there is no ponding of water (13) Standard 3.2.3 Clause 5(a) – sewage disposal 5 Fail to have an effective sewage and water disposal system to dispose of all sewage and waste water on the food premises (14) Standard 3.2.3, Clause 15 – adequate storage for non-food items 5 Fail to have adequate storage facilities for the storage of items that are likely to be the source of contamination of food, including chemicals, clothing and personal belongings (15) Standard 3.2.3, Clause 11(3) – fixtures, fittings, equipment; walls and ceilings 3 Fail in that walls and ceilings were not sealed to prevent the entry of dirt, dust and pests nor were they able to be effectively and easily cleaned; fail to ensure fixtures, fittings and equipment are fit for their intended use (16) Standard 3.2.3, Clause 6(a) and (b) – garbage 4 Fail to adequately contain the volume and type of garbage and recyclable matter on food premises; fail to provide facilities for the storage of garbage that enclosed the garbage necessary to keep pests and animals away from it (17) Standard 3.2.3, Clause 7 – sufficient ventilation 1 Fail to have sufficient natural or mechanical ventilation to effectively remove fumes, smoke, steam and vapours from the food premises (18) Standard 3.2.3, Clause 14(1) – hand washing facilities 1 Fail to have hand washing facilities that are located where they can be easily accessed by food handlers (19) Standard 3.2.3, Clause 16 – toilets for food handlers 1 Fail to ensure that adequate toilets are available for the use of food handlers working for the food business (20) Standard 3.2.3, Clause 12 (1) – maintaining food premises, fixtures and fittings 2 Fail to maintain food premises, fixtures, fittings and equipment in a good state of repair and working order having regard to their use
115 Type of offence* No. of offences s. 16(3) – Packaging / Labelling Selling or advertising any food that is packaged or labelled in a manner that contravenes a provision of the 5 Food Standards Code s. 17(1) – Name of business Fail to ensure that name was prominently displayed on the food premises which are used in connection with 1 the food business s. 19 – Fail to comply with an order Fail to comply with an order to put premises in a clean and sanitary condition, and alter or improve the 9 premises as specified s. 19GB – Details of food safety supervisor Fail to give the council written details of the name and qualifications or experience of the current food safety 3 supervisor for the premises within seven days of being asked to do so by the council s. 35(1)/s. 35A(1) – Unregistered food premises Operate a food business at premises not registered with council 11 Victoria 318
Notes:
* There may be more than one offence per proprietor or food premises.
Convictions were recorded against 35 companies or individuals in relation to 24 food premises operating in Victoria during this period. The companies or individuals were found guilty of a total of 318 offences under the Victorian Food Act 1984.
In some cases a company and a director or other manager was convicted of offences at the same food premises, as both were prosecuted by council.
In most cases, a company or individual was convicted of multiple offences.
116 Food safety in focus Food Act report 2010
Appendix 9: Number of food premises where Food Act offences have been committed, resulting in a conviction, by municipality and type and number of offences, Victoria, July to December 2010
Department of No. of Health region premises Summary of offences* Barwon-South 2 Western Greater Geelong 1 Section 16: 44 offences including: • Fail to store food properly (18 offences) • Fail to take all practicable measures to prevent pests entering the food premises and/or to eradicate and prevent the harbourage of pests (eight offences) • Fail to maintain the food premises and all fixtures, fittings and equipment having regard to its use, to a standard of cleanliness where there was no accumulation of garbage, food waste, dirt, grease or other visible matter (seven offences) • Fail to take all practicable measures to process only safe and suitable food and to take all necessary steps to prevent the likelihood of food being contaminated (five offences) • Fail to maintain the food premises, fixtures, fittings and equipment in a good state of repair and working order having regard to their use • Fail to maintain easily accessible hand washing facilities • Fail to have floors able to be effectively cleaned, unable to absorb grease, food particles or water and laid so there is no ponding of water • Fail in that walls and ceilings were not sealed to prevent entry of dirt, dust and pests, nor were able to effectively cleaned • Fail to take all reasonable measures not to handle food or surfaces likely to come into contact with food in a way that is likely to compromise the safety and suitability of the food • Fail to ensure any food contact surfaces were in a clean and sanitary condition Surf Coast 1 Section 16: 12 offences • Fail to store food properly (two offences) • Fail to maintain the food premises to a standard of cleanliness where there was no accumulation of garbage, food waste, dirt, grease or other visible matter • Fail to maintain all fittings and equipment having regard to its use to a standard of cleanliness where there was no accumulation of food waste, dirt, grease or other visible matter • Fail to maintain the food premises and all fixtures, fittings and equipment having regard to its use in a good state of repair and working order • Fail to set out the food safety program in a written document and retain that document at the food premises • Fail to have temperature measuring device readily accessible, that can accurately measure the temperature of potentially hazardous food • Fail to take all practicable measures to prevent pests entering the food premises and/or to eradicate and prevent the harbourage of pests • Fail to have floors able to be effectively cleaned • Fail to have floors laid so as to prevent ponding of water • Fail to have adequate storage facilities for storage of items likely to be a source of contamination of food, including chemicals, clothing and personal items • Fail to maintain easily accessible hand washing facilities
117 Department of No. of Health region premises Summary of offences* Eastern 2 Boroondara 1 Section 35(1): Operating a food premises not registered with council 2 Section 16: 16 offences: • Fail to maintain the food premises, fixtures, fittings and equipment in a good state of repair and working order having regard to their use (four offences) • Fail to maintain all fixtures, fittings and equipment having regard to its use, to a standard of cleanliness where there was no accumulation of food waste, dirt, grease or other visible matter (two offences) • Fail to ensure any food contact surfaces were in a clean and sanitary condition (two offences) • Fail to adequately control the volume and type of garbage and recyclable matter on food premises (two offences) • Fail to take all practicable measures to prevent pests entering the food premises and/or to eradicate and prevent the harbourage of pests (two offences) • Fail to maintain easily accessible hand washing facilities (two offences) • Fail to maintain the food premises to a standard of cleanliness where there was no accumulation of garbage, food waste, dirt, grease or other visible matter • Fail to store food properly Gippsland 0 Grampians 1 Ballarat 1 Section 35(1): Operating a food premises not registered with council Section 16: Fail to maintain all fixtures, fittings and equipment having regard to its use, to a standard of cleanliness where there was no accumulation of food waste, dirt, grease or other visible matter Section 19GB: Fail to give council written details of name and qualifications or experience of current food safety supervisor within seven days Hume 0 Loddon Mallee 0 North and West 10 Metro Hobsons Bay 1 Section 16: five offences • Fail to maintain the food premises to a standard of cleanliness where there was no accumulation of garbage, food waste, dirt, grease or other visible matter • Fail to maintain all fixtures, fittings and equipment to a standard of cleanliness where there was no accumulation of food waste, dirt, grease or other visible matter • Fail to maintain the food premises and fixtures, fittings and equipment in good state of repair having regard to their use • Fail to store food properly • Fail to take all practicable measures to prevent pests entering the food premises and/or to eradicate and prevent the harbourage of pests
118 Food safety in focus Food Act report 2010
Department of No. of Health region premises Summary of offences* Hume 1 Section 35(1): Operating a food premises not registered with council Section 16: Fail to store food properly 2 Section 16: eight offences: • Selling or advertising food that is packaged or labelled in a manner contravening the Food Standards Code (five offences) • Fail to set out the food safety program in a written document and retain that document at the food premises • Fail to store food properly • Fail to maintain easily accessible hand washing facilities Melbourne 1 Section 35(1): Operating a food premises not registered with council Section 16: six offences • Fail to maintain the food premises to a standard of cleanliness where there was no accumulation of garbage, food waste, dirt, grease or other visible matter • Fail to maintain the food premises, fixtures, fittings and equipment in a good state of repair and working order having regard to their use • Fail to store food properly • Fail to maintain easily accessible hand washing facilities • Fail to ensure eating and drinking utensils were in a clean and sanitary condition • Fail to take all practicable measure to protect from contamination single use items that were intended to come into contact with food Section 19: Fail to comply with an order to put premises in a clean and sanitary condition, and alter or improve the premises as specified 2 Section 12: Handle food intended for sale in a manner that will render, or is likely to render the food unsuitable Section 16: six offences • Fail to maintain the food premises to a standard of cleanliness where there was no accumulation of garbage, food waste, dirt, grease or other visible matter • Fail to maintain all fixtures, fittings and equipment having regard to its use to a standard of cleanliness where there was no accumulation of garbage, food waste, dirt, grease or other visible matter • Fail to maintain the food premises, fixtures, fittings and equipment in a good state of repair and working order having regard to their use • Fail to take all practicable measures to prevent pests entering the food premises and/or to eradicate and prevent the harbourage of pests • Fail to maintain near hand wash facility single use towels or other effective means of drying hands • Fail to maintain at or near each wash facility a supply of warm running water and soap or other items that may be used to thoroughly clean hands
119 Department of No. of Health region premises Summary of offences* Melbourne 3 Section 12: Handle food intended for sale in a manner that will render, or is likely to render (continued) the food unsuitable Section 16: 10 offences • Fail to maintain the food premises to a standard of cleanliness where there was no accumulation of garbage, food waste, dirt, grease or other visible matter (two offences) • Fail to store food properly (two offences) • Fail to maintain the food premises, fixtures, fittings and equipment in a good state of repair and working order having regard to their use • Fail to take, when processing food, all necessary steps to prevent the likelihood of food being contaminated • Fail to take all practicable measures to prevent pests entering the food premises and/or to eradicate and prevent the harbourage of pests • Fail to maintain at or near each wash facility a supply of warm running water and soap other items that may be used to thoroughly clean hands • Fail to maintain at or near hand wash facility single use towels or other effective means of drying hands • Fail in that food premises floor was not able to be effectively cleaned and was able to absorb grease, food particles, and water and was laid such that water was ponding Section 19: Fail to comply with an order to put premises in a clean and sanitary condition, and alter or improve the premises as specified 4 Section 16: 2 offences • Fail to not smoke in areas in which food is handled • Fail to take all practicable measures to ensure all people on the food premises do not smoke in areas where there are unprotected food or surfaces likely to come into contact with food Section 19: Fail to comply with an order to ensure food handlers do not smoke while handling food or within confines of proprietor’s stall 5 Section 12: Handle food intended for sale in a manner that will render, or is likely to render the food unsuitable Section 16: eight offences • Fail to maintain the food premises to a standard of cleanliness where there was no accumulation of garbage, food waste, dirt, grease or other visible matter • Fail to maintain all fixtures, fittings and equipment having regard to its use, to a standard of cleanliness where there was no accumulation of food waste, dirt, grease or other visible matter • Fail to maintain the food premises, fixtures, fittings and equipment in a good state of repair and working order having regard to their use • Fail to store food properly • Fail to take, when processing food, all necessary steps to prevent the likelihood of food being contaminated • Fail to take all practicable measures to prevent pests entering the food premises and/or to eradicate and prevent the harbourage of pests • Fail to ensure fixtures, fittings and equipment are fit for intended use • Fail to ensure eating and drinking utensils are in a clean and sanitary condition immediately before each use
120 Food safety in focus Food Act report 2010
Department of No. of Health region premises Summary of offences* Melbourne 6 Section 12: Handle food intended for sale in a manner that will render, or is likely to render the (continued) food unsuitable Section 12: Sell food that is unsuitable Section 16: five offences • Fail to store food properly (two offences) • Fail to maintain the food premises to a standard of cleanliness where there was no accumulation of garbage, food waste, dirt, grease or other visible matter • Fail to maintain the food premises, fixtures, fittings and equipment in a good state of repair and working order having regard to their use • Fail to take all practicable measures to eradicate and prevent the harbourage of pests Section 19: Fail to comply with an order to put premises in a clean and sanitary condition, and alter or improve the premises as specified Yarra 1 Section 16: 11 offences • Fail to maintain the food premises to a standard of cleanliness where there was no accumulation of garbage, food waste, dirt, grease or other visible matter (three offences) • Fail to maintain the food premises in a good state of repair and working order having regard to their use (two offences) • Fail to take all practicable measures to eradicate and prevent the harbourage of pests (two offences) • Fail to maintain at or near hand wash facility a supply of warm running water • Fail to maintain at or near hand wash facility a supply of warm running water, soap and single use hand towels or other means of effectively drying hands • Fail to store food properly • Fail to provide facilities for storage of garbage that enclosed the garbage in order to keep pests and animals away from it
121 Department of No. of Health region premises Summary of offences* Southern 9 Bayside 1 Section 16: 18 offences • Fail to store food properly (two offences) • Fail to take all practicable measures to prevent pests entering the food premises • Fail to take all practicable measures to eradicate and prevent the harbourage of pests • Fail to maintain the food premises to a standard of cleanliness where there was no accumulation of garbage, food waste, dirt, grease or other visible matter • Fail to maintain all fixtures, fittings and equipment to a standard of cleanliness where there was no accumulation of food waste, dirt, grease or other visible matter • Fail to maintain the food premises, fixtures, fittings and equipment in a good state of repair and working order having regard to their use • Fail to ensure any food contact surfaces were in a clean and sanitary condition • Fail to ensure eating and drinking utensils were in a clean and sanitary condition immediately before use • Fail to comply with food safety program by not keeping adequate food safety records • Fail to ensure food handlers washed their hands whenever their hands were likely to be a source of contamination of food • Fail to maintain easily accessible handwashing facilities • Fail to ensure handwashing facilities are only used for washing of hands, arms and face • Fail to have an effective sewage and waste water disposal system • Fail to have sufficient natural or mechanical ventilation to effectively remove fumes, smoke, steam and vapours • Fail to have floors that were able to be effectively cleansed • Fail in that walls and ceilings were not sealed to prevent entry of dirt, dust and pests, nor were able to effectively cleaned • Fail to have adequate storage facilities for storage of items likely to be a source of contamination of food, including chemicals, clothing and personal items Section 17: Fail to ensure name was prominently displayed on the food premises Section 19: Fail to comply with an order to put premises in a clean and sanitary condition, and alter or improve the premises as specified (three offences) 2 Section 35(1): Operating a food premises not registered with council Cardinia 1 Section 35(1): Operating a food premises not registered with council Section 16: Fail to have an effective sewage and waster water disposal system
122 Food safety in focus Food Act report 2010
Department of No. of Health region premises Summary of offences* Greater 1 Section 16: six offences Dandenong • Fail to maintain the food premises to a standard of cleanliness where there was no accumulation of garbage, food waste, dirt, grease or other visible matter • Fail to maintain all fixtures, fittings and equipment having regard to its use, to a standard of cleanliness where there was no accumulation of food waste, dirt, grease or other visible matter • Fail to store food properly • Fail to ensure persons undertaking or supervising food handling operations have skills in food safety and food hygiene matters • Fail to have facilities for the storage of garbage and recyclable matter that adequately contain the volume and type of garbage and recyclable matter • Fail to have an effective sewage and waste water disposal system 2 Section 16: four offences • Fail to maintain the food premises to a standard of cleanliness where there was no accumulation of garbage, food waste, dirt, grease or other visible matter • Fail to maintain easily accessible handwashing facilities • Fail to maintain at or near each wash facility a supply of soap or other items that may be used to thoroughly clean hands • Fail to ensure that adequate toilets are available for the use of food handlers working for the food business 3 Section 16: seven offences • Fail to maintain the food premises to a standard of cleanliness where there was no accumulation of garbage, food waste, dirt, grease or other visible matter • Fail to maintain the food premises, fixtures, fittings and equipment in a good state of repair and working order having regard to their use • Fail to store food properly • Fail to take, when processing food, all necessary steps to prevent the likelihood of food being contaminated • Fail to ensure food handlers take all reasonable measure not to handle food or surfaces likely to come into contact with food in a way that is likely to compromise the safety and suitability of the food • Fail to have an effective sewage and waste water disposal system • Fail to ensure fixtures, fittings and equipment are fit for intended use 4 Section 16: six offences • Fail to maintain the food premises to a standard of cleanliness where there was no accumulation of garbage, food waste, dirt, grease or other visible matter (two offences) • Fail to maintain the food premises, fixtures, fittings and equipment in a good state of repair and working order having regard to their use • Fail to store food properly • Fail to take, when processing food, all necessary steps to prevent the likelihood of food being contaminated • Fail to take all practicable measures to prevent pests entering the food premises
123 Department of No. of Health region premises Summary of offences* Port Phillip 1 Section 35(1): Operating a food premises not registered with council Stonnington 1 Section 16: nine offences • Fail to maintain the food premises, fixtures, fittings and equipment in a good state of repair and working order having regard to their use (two offences) • Fail to maintain the food premises to a standard of cleanliness where there was no accumulation of garbage, food waste, dirt, grease or other visible matter • Fail to maintain all fixtures, fittings and equipment having regard to its use to a standard of cleanliness where there was no accumulation of food waste, dirt, grease or other visible matter • Fail to take all practicable measures to prevent pests entering the food premises • Fail to store food properly • Fail to maintain easily accessible hand washing facilities and provide at or near hand washing facility single use towels or other effective means of drying hands • Fail to have adequate storage facilities for storage of items likely to be a source of contamination of food, including chemicals, clothing and personal items • Fail to ensure floors are designed in a way appropriate for the activities conducted on the food premises and unable to absorb grease food particles or water Victoria 24
* An offence may occur on one or on a number of occasions; separate charges may be laid in relation to each occurrence of the offence. These offences are included in this table. One or more individuals or companies may also be charged with the same offence; where multiple parties are charged and convicted for the same offence, only one offence is indicated in this table. A breach of the Food Standards Code is an offence against s. 16.
For more details of offences see Appendix 8.
124 Food safety in focus Food Act report 2010
Appendix 10: Major food safety and related committees
Category of committee (Primary*, Convening Secondary** & department or relationship***, organisation Purpose Internal Group****) Representatives National committees Food Regulation Department To provide policy advice to Australia Primary Pauline Ireland Standing of Health and New Zealand Food Regulation Ministerial Committee Ageing Council (ANZFRMC) (FRSC) (Food Regulation Secretariat) FRSC Department To develop or assist in the development of Primary Gary Smith Implementation of Health and guidelines on consistent enforcement of food Sub-Committee Ageing regulations which aim to minimise cost to (ISC) (Food Regulation industry and meet the objective of minimum Secretariat) effective regulation FRSC Principles Department To advise the Department of Health and Secondary Pauline Ireland and Protocols of Health and Ageing Food Regulation Secretariat regarding Working Group Ageing the operation of Australia New Zealand Food (Food Regulation Regulation Ministerial Council (ANZRFMC) Secretariat) and FRSC FRSC Department To review the Food Safety Management Secondary Pauline Ireland and Food Safety of Health and Policy Guideline with a particular focus on Gary Smith Management Ageing the adequacy and appropriateness of its food Working Group (Food Regulation safety management guidance in relation to the Secretariat) general food service sector and closely related retail sector FRSC Addition Department To develop policy advice for the Australia Secondary Pauline Ireland of Substances of Health and New Zealand Food Regulation Ministerial other than Ageing Council (ANZFRMC) regarding fortification Vitamins (Food Regulation of food and food products and Minerals Secretariat) Working Group FRSC Infant Department To develop draft policy guidelines with respect Secondary Candy D’Menzie- Formula of Health and to the regulation of infant formula products Bunshaw and (Standard 2.9.1) Ageing which are cognisant of the nutritional needs Erica Clifford Working Group (Food Regulation of infants and the practicality and Secretariat) enforceability of particular approaches Food Industry Department 1. To facilitate cooperation and collaboration Secondary Gary Smith Support and of Health and of food industry support and education. Education Ageing 2. To support consistent implementation Working Group (Food Regulation and interpretation of food regulatory (ISC Working Secretariat) measures through communication Group)
125 Category of committee (Primary*, Convening Secondary** & department or relationship***, organisation Purpose Internal Group****) Representatives Government Department 1. To ensure accurate and consistent Secondary Violette Lazanas Food of Health and messages on food safety issues are Communicators’ Ageing communicated to the public and stakeholders. Group (ISC (Food Regulation 2. To enable sharing of current media issues Working Group) Secretariat) information between jurisdictions. 3. To share communication material between jurisdictions Infant Formula Department To consider breaches of the labelling Secondary John Ward Labelling of Health and requirements of the Food Standards Code Compliance Ageing in relation to infant formula, and convey (ISC Working (Food Regulation consensus views in relation to them to Group) Secretariat) FSANZ to assist with revision of the infant formula guidelines and Standard Implementation Department To develop an implementation package Secondary Heather Haines Working Group of Health and and communication materials for the for Primary Ageing consistent implementation of the Production and (Food Regulation raw milk products standard Processing Secretariat) Standard for Raw Milk Products (ISC Working Group) Chemical Department 1. To develop risk assessment terminology Secondary Terry Oughtred Response Plan of Health and and approaches for assessing the risk of (ISC Working Ageing low-level chemical contaminants in food. Group) (Food Regulation 2. To examine the feasibility of developing Secretariat) non-regulatory options for managing low- level chemical contaminants. 3. To develop associated risk communication strategies Health Claims Department 1. To oversee development and Secondary John Ward and Watchdog of Health and implementation of ISC’s role as the Health Alex Kusmanoff (ISC Working Ageing Claims Watchdog, as established by the Group) (Food Regulation ANZFRMC Policy Guidelines on Nutrition, Secretariat) Health and Related Claims. 2. To advise ISC regarding implementation, compliance and enforcement issues relating to the new Nutrition, Health and Related Claims standard National Department To develop and maintain a national protocol Secondary Fiona Jones Food Incident of Health and to respond to food incidents in a consistent Response Ageing and coordinated manner Protocol (ISC (Food Regulation Working Group) Secretariat)
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Category of committee (Primary*, Convening Secondary** & department or relationship***, organisation Purpose Internal Group****) Representatives Coordinated Department To provide a strategic overview to the national Secondary John Ward Food Survey of Health and system for cooperative and collaborative Plan (ISC Ageing (Food actions on food surveys, testing, monitoring, Working Group) Regulation epidemiological studies, research, surveillance Secretariat) and intelligence gathering that (1) identifies opportunities for cross jurisdictional involvement and facilitates collaboration; (2) identifies circumstances when a national or cross jurisdictional approach will be efficient and effective; (3) prioritises those areas for action; and (4) optimises information sharing Performance Department 1. To develop and implement a national Secondary Gary Smith Measurement of Health and reporting framework for indicators of Reporting (ISC Ageing performance of the food regulatory system Working Group) (Food Regulation in Australia. Reporting includes (a) progress Secretariat) in implementation of the strategy and (b) performance of the regulatory system. 2. To develop agreed performance measures that all jurisdictions can use to report on their own performance, and which can be combined to provide a report on the food regulatory system in Australia ISC Food Department 1. To implement the Food Survey Plan Secondary John Ward and Surveillance of Health and (generated by the Coordinated Food Fiona Jones Network Ageing Survey Plan Working Group). 2. To provide (managed by (Food Regulation a cross-jurisdictional technical forum to FSANZ) Secretariat) deal with a range of issues related to survey activities. 3. To propose surveys and to resolve more detailed technical issues. 4. To identify and provide advice on enforcement, risk management and risk communication issues prior to the activity commencing Food Department To consider how best to achieve a Secondary. John Ward Analysis and of Health and consistent approach to identifying the This group was Implementation Ageing appropriate analytical methods to apply formed on the Working Group (Food Regulation to (a) existing standards in the Food recommendation of (ISC Expert Secretariat) Standard Code (the Code), (b) identifying the Food Analysis Advisory Group) the substances which are the subject and Implementation of applications from industry to amend working group the Code, and (c) the investigation of which was food borne incidents disbanded in 2010.
127 Category of committee (Primary*, Convening Secondary** & department or relationship***, organisation Purpose Internal Group****) Representatives Local Department 1. To develop model inspection/assessment Secondary. Philip Montalto Government of Health and guidelines for retail and food service business. The activities of Engagement Ageing 2. To develop a standardised inspection this Working Group and Consistent (Food Regulation checklist for use by local government and fall under ISC. Reporting Secretariat) Environmental Health Officers. Framework 3. To develop interpretation guidelines Working Group to improve consistent use of checklist. 4. To develop a consistent reporting approach by jurisdictions to collect data on Food Act activities. 5. To establish a framework for food business inspection rating system Food Standard Food Standards To assist in the identification of Secondary Dianne Scott Code Audit Australia New inconsistencies, ambiguities and poor and John Ward Zealand (FSANZ) drafting in the Food Standards Code and make recommendations via proposals to amend the Code Advisory Department To provide input to FSANZ on whether Secondary John Ward Committee on of Health and a food is non-traditional and novel, and Novel Foods Ageing whether it would require a pre-market (Food Regulation health and safety assessment before its Secretariat). use could be approved Chaired by FSANZ State committees Food Safety Municipal To advise on reform of the Food Act 1984 Primary Kaye Owen Coordination Association of and implementation of the amended Act (chair, resigned), Project Steering Victoria and and associated changes to Victoria’s food Rob Spence (chair), Committee Department of regulatory system Marilyn Duncan, Health (Food Mark Hoyne, Safety and Rosemary Hancock, Regulation Unit) Pauline Ireland, Chaired by MAV Alison Lyon, Philip Montalto, Pauline Sanders, Dianne Scott, Gary Smith.
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Category of committee (Primary*, Convening Secondary** & department or relationship***, organisation Purpose Internal Group****) Representatives Food Safety Department of To advise and supply information concerning Primary Dr Jenny Robertson Council Health (Food food, food related matters and matters of (chair), Safety and public health that may involve food to the Jason Arnheim, Regulation Unit) Minister for Health and departmental Dr Robin Condron, Secretary as required under section 60 Dr Ramon Hall, of the Food Act 1984 Dr Carl Kirkwood, Professor Nancy Millis, Terry Scheikowski, Dr Michael Blake, Todd Blake (resigned) Victorian Chaired by To ensure the seamless operation of the Primary Brian Casey, Committee of Dairy Food Victorian food regulatory system aimed at Michael Concas, Food Regulators Safety Victoria improved public health outcomes, improved Margaret Darton, coordination of regulators, greater consistency Jane Harris, of implementation, improved industry Catherine Hollywell, performance, improved efficiency, and more Pauline Ireland, confident consumer participation in markets Rob Spence Internal committees Department Department of 1. To provide feedback on the inaugural Internal Rosemary Hancock, of Health – Health – chaired annual report and the reporting components (chair), MAV Local by Municipal to be available via the Victorian Health Adrian Holbrook, Government Association of Information Surveillance System (VHISS). Geelong City, Reporting Victoria 2. To contribute out-of-session advice on Nandor Kovacs, Working Group content of the annual report and the VHISS Melbourne, reporting components as they are developed. Adam Lee, 3. To provide feedback on test reports and Surf Coast, to assist the department to verify data Ralph Mertins, from reports Whittlesea, Susannah Milne, Greater Bendigo, Philip Montalto, Rebecca O’Connell, Shepparton, Louis Papageorgiou, Whitehorse, John Roche, East Gippsland, Sam Salamone, Knox, Pauline Sanders, Peter Wright, Yarra Ranges
129 Category of committee (Primary*, Convening Secondary** & department or relationship***, organisation Purpose Internal Group****) Representatives Templink Department of To provide advice on development Internal Brendan O’Loughlin Working Group Health (Food of a single registration scheme for temporary (chair, resigned), Safety and and mobile food premises Marilyn Duncan Regulation Unit) (chair), Chris Monteagle, Anne Turner, Phillip Simone, Ryan Carmichael, Laurie Hawkins, Geoffrey Campbell
Legend
* Primary – defined as high level formally constituted committees at decision making level
** Secondary – defined as supporting the primary committees
*** If secondary committee, relationship to primary committee
**** Internal Group – defined as internal advisory/working groups, convened by DH Food Safety and Regulation Unit – may include external stakeholders
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Appendix 11: Resources and publications
2010 Title Audience Description Jan FoodSmart (online) Business Free online facility that allows different types of class 2 food retail and food service businesses to develop their own food safety programs using a Department of Health approved template. Feb Chief Health Officer advisory information: Business Advisory information for businesses importing For businesses importing semi-dried tomatoes or semi-dried tomatoes or ingredients used in ingredients used in semi-dried tomato products semi-dried tomato products following hepatitis A (1 p., online) outbreak linked to this foodstuff. Apr Food safety program template for class 2 retail Business Template to guide class 2 retail and food services and food service businesses no.1, version 2 businesses to write and implement their food safety – Introduction and how to use template programs − includes support programs, records, (143 pp., print and online) and supplementary practices for safe water and food, sushi, Chinese-style roast meats. May Food allergy and intolerance education training Business Report of outcomes of project to educate project: report of outcomes 2009–10 Councils staff of food premises about food allergies (14 pp., online) and food handling. Jun Guide to the Food Act changes effective Business Summary of the new regulatory system under 1 July 2010 (2 pp., online) the amended Food Act 1984 and accompanying non-legislative reforms. Class 1 premises: making food safety your Business Information for class 1 food premises about business – What do changes to the Food Act changes to the Food Act. Also available Arabic, mean for your premises? (2 pp., print and online) Simplified Chinese characters and Vietnamese. Class 2 premises: making food safety your Business Information for class 2 food premises about business – What do changes to the Food Act changes to the Food Act. Also available Arabic, mean for your premises? (2 pp., print and online) Simplified Chinese characters and Vietnamese. Class 3 premises: making food safety your Business Information for class 3 food premises about business – What do changes to the Food Act changes to the Food Act. Also available Arabic, mean for your premises? (2 pp., print and online) Simplified Chinese characters and Vietnamese. Class 4 premises: making food safety your Business Information for class 4 food premises about business – What do changes to the Food Act changes to the Food Act. Also available Arabic, mean for your premises? (2 pp., print and online) Simplified Chinese characters and Vietnamese. Class 3 food premises minimum records checklist Business Part of template to guide class 3 retail and food and records sheets A, B, C, D (2 pp. each, print services businesses to write and implement their through council and online) food safety program checklist and required records for food handling activities of various frequencies and duration. Proposed food premises classification Business Quick guide to the proposed regulatory system (2 pp., online) under the amended Food Act 1984. Jul Register of convictions for offences under the Public Details of Victorian food premises in relation to Food Act 1984 (online, updated as required) Councils which prosecutions for offences under the Victorian Business Food Act 1984 or the regulations resulted in a finding of guilt with a conviction recorded. Aug Submitting a research project proposal Researchers Template to assist food safety research program (2 pp., online) applicants with research project proposals.
131 2010 Title Audience Description Sep Food Act Data Set (292 pp., last updated) Councils Data dictionary providing common concepts, data elements, terminology and edit/validation rules that define the basis of activities carried out under the Food Act. Guide to recording and reporting Food Act Councils Advice for councils on recording data about food activities, version 1, September 2010 premises and Food Act activities on council Food (33 pp., online] Act databases. Dec Personal hygiene for people working Business Information for food businesses on personal with food (2 pp., online) hygiene to help prevent food contamination. Hygienic food preparation and handling Business Information for food businesses on how to prepare in food business (2 pp., online) and handle food in a hygienic manner. Food poisoning and how to prevent it Public Information for community on how to prevent food (3 pp., online) poisoning and action should symptoms occur. Food safety supervisor competencies and training Business Requirements under s. s19GA(1) of the information sheet (5 pp., online) Food Act for food businesses required to have a food safety supervisor. Also available Arabic, Simplified Chinese characters and Vietnamese. Approved Department of Health food safety Business A list of auditors, their contact details, and the auditors list (58 pp., online – updated monthly) Councils industry sectors they audit. Register of class 2 registered food safety program Business A list of current food safety program templates templates (6 pp., online – updated as required) Councils registered by the Department of Health. Victorian Government Gazettes Jun Gazette no. S232, 22 June 2010. Public The declaration under the Food Act 1984 setting Food premises classes (11 pp., online) out the new food premises classification system and associated regulatory requirements that would apply from 1 July 2010. Gazette no. S241 25 June 2010. Public The declaration under the Food Act 1984 Minimum records for class 3 premises setting out the new minimum records for (7 pp., online) class 3 food premises.
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Appendix 12: Websites
Food safety website, Department of Health Memorandum of Understanding between Victorian www.health.vic.gov.au/foodsafety agencies involved in food safety enforcement www.health.vic.gov.au/foodsafety/regulatory_info/mou.htm Better Health Channel: food safety www.betterhealth.vic.gov.au/bhcv2/bhcarticles.nsf/pages/ PrimeSafe hl_foodnutrition?open&cat=Food_and_nutrition_-_Food_ www.primesafe.vic.gov.au safety Public Health and Wellbeing Act 2008 Chief Health Officer www.legislation.vic.gov.au www.health.vic.gov.au/chiefhealthofficer/index.htm Registered food safety auditors Council health units www.health.vic.gov.au/foodsafety/bus/auditing.htm www.dpcd.vic.gov.au/localgovernment/find-your-local- Register of convictions under Food Act 1984 council www.health.vic.gov.au/foodsafety/regulatory_info/register. Dairy Food Safety Victoria htm www.dairysafe.vic.gov.au Victorian Committee of Food Regulators dofoodsafely www.health.vic.gov.au/foodsafety/regulatory_info/mou.htm – free online learning program for food handlers Victorian food regulation and legislation dofoodsafely.health.vic.gov.au http://www.health.vic.gov.au/foodsafety/regulatory_info/ Food Amendment (Regulatory Reform) Act 2009 index.htm www.legislation.vic.gov.au
Food business classification tool www.health.vic.gov.au/foodsafety/foodclass/index.htm
Food Safety Council www.health.vic.gov.au/foodsafety/council.htm
Food safety programs templates www.health.vic.gov.au/foodsafety/bus/templates.htm
Food safety research program www.health.vic.gov.au/foodsafety/evidence/index.htm
Foodsmart www.foodsmart.vic.gov.au
Food Standards Australia New Zealand www.foodstandards.gov.au
Food Standards Code www.foodstandards.gov.au/foodstandards
Infectious Diseases Epidemiology and Surveillance (IDEAS) http://ideas.health.vic.gov.au
133 Appendix 13: Glossary of terms
Approved auditor Auditors certified by the Registrar Accreditation Board Quality Society of Australasia (RABQSA) who are approved by the Department of Health to audit food premises’ food safety programs. They may be independent private auditors or council officers who are approved under the Food Act 1984 to conduct audits on behalf of their councils. Audit An audit of a food safety program to determine that it is adequate, and that the food premises is compliant with the program and with its obligations under the Food Safety Standards. Audited A proprietary quality assurance system or code that applies to a specific business as a whole, whole-of-business which is audited. This system or code must be declared (that is, recognised) under the Food Act 1984. QA system A QA food safety program is a program which an approved auditor has certified as being prepared under such a declared system or code, and as complying with the requirements of the Food Act 1984. Business Victoria Managed by the Victorian Government, Business Victoria provides a range of online tools and information to help Victorians start up and run a food business. Class 1 food premises Premises which predominantly handle potentially hazardous food that is served to vulnerable people in hospitals, childcare centres providing long day childcare, and aged care facilities, such as nursing homes. Class 2 food premises Premises that handle potentially high-risk foods which need correct temperature control at all times – including cooking and storage – to keep them safe. Class 3 food premises Premises that handle unpackaged low-risk foods, or pre-packaged potentially high-risk foods, or short-term community group ‘cook and serve’ activities. Class 4 food premises Premises carrying out only low-risk activities such as bottled jams or honey. Also covers simple sausage sizzles, most cake stalls, and sessional kindergartens supplying low-risk snacks. Community group For the purposes of the Food Act 1984, a community group refers to an organisation that sells food solely for the purposes of raising funds for charity or is a not-for-profit body. Council assessment Where a food safety program template has been used to prepare a standard food safety program, an assessment of a food premises which involves determining whether the correct template is being used by the business; and whether the premises is complying with its food safety program and the food safety standards. Discretionary council An inspection of a food premises which is conducted at the discretion of the council. It may be inspection conducted because the council has concerns about the food business, or in response to any complaints received about the premises, or it may be a random spot check. dofoodsafely A free Department of Health online learning program to give food handlers the basic knowledge they need to prepare and handle food safely. Food Act 1984 The principal state Act that controls the sale of food in Victoria. Under the Act, food business owners must ensure that food sold to customers is safe and suitable to eat. Food business For Food Act 1984 purposes, a business, enterprise of activity (other than those involved in primary production) that involves handling of food sold or intended for sale. Food business Web-enabled tool which assists councils to consistently classify food premises as either classification tool class 1, 2, 3 or 4 for Food Act 1984 purposes. The tool describes a wide range of food business activities and applies a classification of 1 to 4 according to the food safety risk of each activity. Food handling The making, manufacturing, producing, collecting, extracting, processing, storing, transporting, delivering, preparing, treating, preserving, packing, cooking, thawing, serving or displaying of food. Food premises For the purposes of the Food Act 1984 this refers to any premises at, on or from which food is sold, or handled with the intention that it be sold, except primary food production premises.
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Food premises The Food Act 1984 groups food premises into four classes, and sets out different food safety classification system requirements for each class based on the food safety risks of its highest-risk food-handling activity. The classes range from highest risk (class 1) to lowest risk (class 4). The level of regulation is largely determined by the microbial hazards posed by food handling onsite. The greater the chance of something going wrong during the food handling process, and the greater the potential impact on people’s health, the higher the level of regulation. Food recall A request to return to the maker a batch or an entire production run of a food product due to the discovery of safety issues. A recall may be mandatory or voluntary. Food safety Refers to a food supply that does not endanger consumer health through biological, chemical and/or other contaminants. Food safety and quality control ensures that the desirable characteristics of food are retained through the cycle of production, handling, processing, packaging, distribution, preparation and sale. Food safety program A documented plan developed by a business that describes how it will manage food safety through the identification and control of hazards in the production, manufacturing and handling of food as described in the Hazard Analysis and Critical Control Point (HACCP) system. The plan also specifies the records that the business maintains to demonstrate the implementation of the plan and actions taken to keep food safe. Food safety The records class 2 food premises must keep under the Food Act in order to monitor food safety and program records hygiene in the business. Food safety Under the Food Act 1984 class 1 and most class 2 businesses must have a food safety supervisor supervisor whose role is to supervise food handling in the business, make sure that all staff understand how to handle food safely and are following the food safety program. FoodSmart An online Department of Health approved food safety program template designed for class 2 food service and food retail businesses that allows different types of food retail and food service businesses to develop their own food safety programs. FoodSmart may also be suitable for some food manufacturing businesses. Food Standards Code The Australia New Zealand Food Standards Code is collection of bi-national standards designed to (the Code) promote national consistency in Australia’s and New Zealand’s food laws. It lists requirements for foods such as additives, food safety, labelling, and GM foods. Enforcement and interpretation of the Code is the responsibility of state/territory departments and food agencies within Australia and New Zealand. FSANZ A statutory authority operating under the Commonwealth Food Standards Australia New Zealand Act 1991. This authority develops, in conjunction with all states, territories and industry, standards for food composition, labelling and contaminants, including microbiological limits, that apply to all foods produced or imported for sale in Australia and New Zealand. These standards cover the food supply chain – from farm-gate to plate – for both the food manufacturing industry and primary producers. Under the Food Act 1984, businesses are required to comply with these standards. High-risk The nature of food, together with the way it is handled, and the vulnerability to illness of the person (or potentially eating the food, determines food safety risk. The terms ‘potentially high risk’ and ‘low risk’ are used in hazardous) food this report for ease of reference. Potentially high-risk food should be taken to refer to foods that require more careful handling to keep them safe. This usually involves temperature control (refrigeration and/or cooking to a sufficiently high temperature) to control or kill pathogens that can cause poisoning. Independent food A food safety program tailored specifically for the food premises. The Food Act describes safety program them as ‘non-standard food safety programs’. They are often referred to as proprietary or independent programs. Initial registration The initial grant of registration to a food premises by the responsible council.
135 Mandatory council An inspection of a food premises required under the Food Act which is conducted by the council inspection for purposes including ensuring that the premises is complying with the Food Act and the applicable food safety standards and the Food Standards Code. Minimum records The simple records class 3 food premises must keep under the Food Act in order to monitor food class 3 safety and hygiene at the premises. Mobile food premises A food premises that is a vehicle. For example, a food van or coffee cart. Notification Once-off requirement under the Food Act 1984 for a class 4 food premises to inform the responsible council of the basic details of a food premises, such as business type, nature of business, food types handled, physical address and contact details. Registering council Under the Food Act 1984 municipal councils are responsible for classifying food premises within their municipal districts. Registration Requirement under the Food Act 1984 for class 1, 2 and 3 food premises to register with the responsible council. Risk-based Under the Food Act, food premises classification is based on the type of food handled or produced by classification the business and is largely determined by the microbial hazards posed by food handled on-site, that is, the more potential for things to go wrong during a business’ food-handling processes, and the greater the impact on people’s health when food becomes hazardous during the food-handling process, the higher the classification. Standard food A food safety program is a written plan that shows how the business will ensure that the food sold is safety program safe. A standard food safety program is prepared using a template that has been registered with the Department of Health. It is a more straightforward and inexpensive approach for businesses compared with employing someone to prepare an independent (proprietary) food safety program tailored specifically for the business. Transfer of registration The transfer of a registered food premises to a new proprietor. Water transport A vehicle used by a private water carter to transport water that is intended for human consumption vehicle or for purposes connected with human consumption.
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Appendix 14: Acronyms
ANZFA Australia New Zealand Food Authority ANZFRMC Australia and New Zealand Food Regulation Ministerial Council AQIS Australian Quarantine and Inspection Service CAV Consumer Affairs Victoria COAG Council of Australian Governments DBI Department of Business and Innovation DFSV Dairy Food Safety Victoria DHA Department of Health and Ageing DH Department of Health DPCD Department of Planning and Community Development DPI Department of Primary Industries DTF Department of Treasury and Finance EHO Environmental health officer FRSC Food Regulation Standing Committee FSANZ Food Standards Australia New Zealand FSC Food Standards Code FSP Food safety program FSS Food safety supervisor FSU Food Safety Unit of the Department of Health (Vic) HACCP Hazard Analysis and Critical Control Point system ISC Implementation Sub-committee of the Food Standards Standing Committee MAV Municipal Association of Victoria MOU Memorandum of understanding NATA National Association of Testing Authorities PC Productivity Commission VCEC Victorian Competition and Efficiency Commission
137 References
Auditor General Victoria 2002, Management of food safety in Victoria, State Government of Victoria, Melbourne.
Australian Academy of Science 2008, ‘When bugs have you on the run’, viewed August 2011,
Australian Bureau of Statistics 2001, ‘Demography, Victoria, 2001’, cat. 3311.2, viewed August 2011,
— 2006, quoted in Victorian Competition and Efficiency Commission 2007,Simplifying the menu: food regulation in Victoria, final report, State Government of Victoria, Melbourne, p. 65.
— 2008, ‘Voluntary Work’, cat. 4102.0, viewed July 2011,
— 2011a, ‘State and regional indicators, Victoria, Mar 2011’, cat. 1367.2, viewed August 2011,
— 2011b ‘Regional population growth, Australia, 2009–10’, cat. 3218.0, viewed August 2011,
— 2011c, ‘Census dictionary’, cat. 2901.0, viewed June 2011,
Department of Health 2011a, Food Safety Systems and Capacity Building program files, State Government of Victoria, Melbourne.
— 2011b, Local government areas statistical profiles, March 2011, State Government of Victoria, Melbourne.
Department of Planning and Community Development 2010, ‘About Volunteering’, viewed July 2011
Department of the Parliamentary Library 2001, Food regulation in Australia: a chronology, no. 1, 2001–2002, Federal Government of Australia, Canberra.
Invest Victoria 2011, ‘Food and beverage’, viewed August 2011,
OECD 2001, ‘Gross Value Added’, viewed August 2011,
SGS Economics and Planning 2009, Economic significance of the food sector, Latrobe University for Victorian Local Government Association, Melbourne.
Victorian Competition and Efficiency Commission 2007, Simplifying the menu: food regulation in Victoria, final report, State Government of Victoria, Melbourne.
Victorian Food Industry Training Board 2011, Skills needs report 2011, State Government of Victoria, Melbourne.
Windsor and Associates 2005, Environmental Health Officer workforce review, Department of Human Services, State Government of Victoria, Melbourne.
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139 140