Question

Why are food products, in particular shelf stable food products allowed to be sold at farmers markets and on the web, when they clearly do not comply with the Australian New Zealand Food standards Code or the Victorian Food Act 1984.

It is my understanding that all manufacturers and growers must ensure that their food products are safe to eat for the duration of their shelf life.

Answer

All food for sale must comply with the Food Act 1984 and the requirements outlined in the Food Standards Code.

This applies equally to food products sold at Farmers Markets and through online platforms. These regulations are in place to ensure that food sold to the public is safe, properly handled and accurately labelled, regardless of the sales method.

Accordingly, all food manufacturers and growers are responsible for ensuring their products are safe for consumption throughout their shelf life.

While manufacturers cannot control how consumers handle and store food items after purchase, they are required to provide clear and adequate labelling that complies with the Food Standards Code and informs consumers of the correct storage and handling practices necessary to maintain food safety and achieve the stated shelf life.

Further information on labelling: Labelling information for consumers

Council Environmental Health Officers conduct annual assessments and inspections of all registered food premises, including home businesses that sell products online or at markets, to ensure compliance with legislative requirements.

Food safety inspections are also carried out at Farmers Markets. Mobile and temporary food premises operating at these events are monitored through the statewide registration system, Foodtrader which helps ensure consistent oversight and accountability.  

Please be assured that Council actively investigates all food related complaints. These may include, but are not limited to, issues such as labelling, food adulteration, unsafe or contaminated food, food poisoning incidents, poor handling and hygiene practices, and allergen related concerns including anaphylaxis.

For more information, contact publichealth@monash.vic.gov.au or call 9518 3555.

Question

In a restaurant in Monash, what certificate do waiters and food preparation staff require?

Is Do Food Safety enough or do they need to complete RSF training and then use Do Food Safety as a refresher every three years?

Answer

The Australian New Zealand Food Standards Code 3.2.2A require all food handlers including volunteers who handle high risk food to have appropriate and adequate food safety skills and knowledge to handle potentially hazardous food.

Food handlers must complete a food safety training course or have appropriate skills and knowledge relevant to their food task. The skills and knowledge will vary from between a cook, food handler and waiter.

Food handler training must include:

• Safe food handling
• Food contamination
• Cleaning and sanitising of food premises and equipment
• Personal hygiene

Free online training program such as ‘DoFoodSafely’ is supported and recognised by regulatory agencies and health department across Australia. 

For more information: DoFoodSafely

The Food Act 1984 (S19C) requires all Class 1 and most class 2 businesses to nominate a Food Safety Supervisor.

A Food Safety Supervisor must:

• Know how to recognise, prevent, and alleviate food related hazards at your premises
• Have a Statement of attainment from a registered training organisation (RTO) that shows they have the required food safety competencies
• Have the ability and authority to supervise other people handling food at you premises and ensure that it is done safely

Food Safety Supervisor certificates are valid for 5 years from the date of issue. If you have an existing Food safety supervisor certificate with a date of issue before 8 December 2023, you will need be recertified by 8 December 2028.

For information on Food Safety Supervisors: Food safety supervisors

If you have a current Food Safety Supervisor certificate with the date of issue from 8 December 2023 onwards, your qualification is valid for 5 years.

For more information, contact Public Health on publichealth@monash.vic.gov.au or call 9518 3555.

Question

I would like to know more information about when a customer complains about vomiting after eating my food and they eat something else as well. I asked they visit the hospital to check but they just asked for a refund. Although I am pretty sure there was nothing wrong with my food. What should I do please.

Answer

If you receive a complaint from a customer alleging food poisoning, Council encourages you to report this to Council.

In such cases, an Environmental Health Officer (EHO) from the Public Health team will arrange to visit your food premises to review the situation.   

EHO’s are experts in food safety and will discuss and review your food handling practices and processes with you. This assessment may help determine whether there are any issues contributing to the customers alleged illness and provide advice on best practices moving forwarded.     

While it is not always possible to determine a customer’s intentions, the most important step is to ensure your food handling practices are carried out in accordance with the requirements of the Food Safety Standards.  As mentioned, Council’s EHO’s will assist you with this. 

If you receive reports of illness, regardless of whether you believe they are truthful, please contact the Public Health team for assistance on publichealth@monash.vic.gov.au or 9518 3555.