Bakery prosecuted over Salmonella outbreak

The former director of a Bankstown bakery has been prosecuted by the NSW Food Authority over a Salmonella outbreak that saw 83 people fall ill with food poisoning after consuming food from the bakery in January 2012.

At a hearing at the Chief Industrial Magistrate’s Court, the former director of Bankstown Bakehouse was found guilty of four charges: selling unsafe food, unsafe handling of raw egg products, unclean equipment and failing to ensure food handlers had adequate skills and knowledge of food safety.

The former director was fined $12,000 and was ordered to pay the prosecution’s costs.

“This is a significant prosecution for the Food Authority and sends a clear message to all retail food outlets that you will face enforcement action, and in some cases, prosecution, if you breach the Food Standards Code,” said NSW Food Authority CEO, Polly Bennett.

“It is the responsibility of every food business to ensure that the food they serve is safe to eat.”

Twenty of the 83 people who fell ill with Salmonella poisoning from the Bankstown Bakehouse’s products were hospitalised.

“The charge of failing to ensure adequate knowledge and skills of food handlers is an important reminder that competent food handlers play an important role in preventing outbreaks of foodborne illness,” Bennett said. “The introduction of the requirement for Food Safety Supervisor certification by the NSW Government in October 2011, aimed at addressing poor food handling practices, is a significant step in the right direction.

“This means employees are adequately trained in safe food handling practices, including the importance of hygiene and sanitising equipment to prevent cross-contamination - the main ingredient for spreading foodborne illnesses,” Bennett said.