Food Safety Risk Nsw Food

Food Safety Risk
Assessment of NSW Food
Safety Schemes

March 2009

NSW/FA/FI039/1212

Note: Parts of this document were revised in December 2012 following peer review.

Contents
Executive summary ........................................................................................................... 6
Introduction.................................................................................................................... 12
Dairy food safety scheme ................................................................................................ 16
Meat food safety scheme ................................................................................................. 39
Plant products food safety scheme ...................................................................................
However, in general, only low levels of chemicals have been detected in eggs and previous risk assessment has assessed the risk of chemicals in eggs as low. The exception to this are specialty eggs such as Balut, salted and century eggs, where surveys have detected the unauthorised use of lead as an additive, leading to chemical contamination of some products. These products
Food Safety Scheme Risk Assessment

Page 10 of 189

may also become contaminated with pathogens due to the extensive handling during processing. Conclusion
This review has illustrated that across the food safety schemes there are many potential hazards that can impact on human health with microbiological hazards considered the most significant. It concludes that for food businesses within these schemes, mitigating food safety risks requires the development and implementation of reliable, systematic and preventative procedures. Such procedures are the core elements of food safety programs, introduced either due to regulatory requirements or through industry-sponsored codes of practice. The review acknowledges
These diseases have now been eradicated in Australian dairy cow herds. As a result, the FSANZ risk profile (FSANZ,
2006) went on to identify the most significant pathogenic microorganisms to public health and safety for the Australian dairy industry (Table 2). Further details on these microbiological hazards are available in Appendix 1.
Table 2 – Microbiological hazards in dairy products
Pathogens
pathogenic Escherichia coli

Significance in dairy products
Pathogenic strains of E. coli can be found in cattle and may enter milk through faecal contamination. Is destroyed by pasteurisation

Salmonella

Salmonella is occasionally present in raw milk but is destroyed by

Yersinia enterocolitica

Campylobacter spp.
Bacillus cereus

Clostridium