Tackling Foodborne illness in the food manufacturing industry
It’s estimated that each year, about 4.1 million people in Australia get sick from food they’ve eaten (‘foodborne illness’), 32,000 people are hospitalised and 120 people die. Australia is known to have a strong reputation for producing high quality and safe food, therefore it is critically important to uphold this reputation by maintaining and implementing food safety standards.
Recently the Ministers responsible for food regulation agreed that their top priority is to reduce foodborne illness, particularly illnesses related to the bacteria Salmonella and Campylobacter.
In addition to foodborne illness, food recalls are another major concern when it comes to food safety. The most common causes of food recalls are undeclared allergens and biological contamination. In the last 10 years there have been a total of 707 food recalls coordinated by Food Standards Australia New Zealand (FSANZ). Avoiding food recalls is in the best interest of all food manufacturers, given Australia is recognised as being among one of the top countries in the world for food safety, recalls aren’t too common but remaining vigilant is important.
Further to this, the recently publishing Food Manufacturing Industry Guide to Safety 2020 by Pro-Visual Publishing in conjunction with the FSANZ provides further information on food borne illnesses and recalls as well as additional key safety and hygiene information relevant and necessary to the Industry. With digital interactivity using Augmented Reality (AR) further resources can also be accessed such as 3D models and PDF files.