Awards, allergies and awareness: day two of the 20th Australian HACCP Conference

Day two of the 20th Australian HACCP Conference got off to a slow start for some after the preceding night’s gala dinner and awards event. The speakers didn’t miss a beat, however, with first speaker Bill McBride delivering a comprehensive update and overview of the Global Food Safety Initiative (GFSI).

The GFSI aims to build confidence in third-party certification systems to reduce inefficiency in the food industry, McBride said. Currently, producers are obliged to meet a different set of criteria for each client; and buyers often purchase from a shared supplier base. This leads to increased cost, inefficiencies and confusion, McBride said, whereas a “do it once and do it well” mentality would make the process easier for all involved.

Rob Chandler from Simplot, presenting on risk mitigation in the supply chain, declared that the single biggest issue the food industry currently faces is the management of allergen-related issues, leading neatly to a subsequent speaker’s presentation. With 40 to 50% of all recalls involving allergens, businesses need to ensure that their supplier programs are up to scratch to avoid getting burned.

Maria Said, President of Allergy & Anaphylaxis Australia, gave an engaging and thought-provoking presentation on allergens in the food industry. Said takes the eminently sensible approach that allergic consumers need to take responsibility for their allergies by declaring allergies, thoroughly checking ingredients and, ultimately, avoiding food if they’re uncertain about its allergen status. However, food processors and food servers, as well as law enforcement bodies, play a significant role - and have a significant responsibility - in helping allergic consumers manage their allergy.

With 95% of snack foods bearing a precautionary statement about allergens, navigating processed food can be an onerous task for those with food allergies - and this task is made even more difficult by a lack of understanding in both the food industry and the wider community. Awareness is changing, Said says, but communication between consumers, food processors and regulatory bodies is vital to assisting the growing population of consumers affected by food allergy.

More information about the Global Food Safety Initiative is available from www.mygfsi.com. The Allergy & Anaphylaxis website (www.allergyfacts.org.au) contains a wealth of information about food allergies and how to manage them.