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Response to Hawkes Bay Today, article ‘Will it really make our food safer?’ (25 January ’05)

26 January ‘05

Sir,

Readers of your editorial (Will it really make our food safer? 25 January) can be assured that common sense will prevail in the outcomes of the Domestic Food Review. To start this process, the proposal under discussion is a draft and we are currently seeking input from everyone with an interest in food for just that purpose – to ensure that we end up with a system that works effectively in real life.

A number of points made in your article were incorrect and I would like to reassure your readers on these, as a read of the discussion papers also makes clear (all available online at www.nzfsa.govt.nz or in hardcopy from us, call free 0800 693 721).

What we want to do is put in place a programme that will ensure consumers are protected while at the same time positioning our vital food industry (which as well as providing all our New Zealand needs also generates 50% of the nation’s income) for the challenges the next twenty years will bring. To do this we need to review all aspects of regulation for food sold in New Zealand – the first time this has been done in more than thirty years.

The rapid change and expansion in the range of things we eat and ways of preparing, handling and storing food, and the emergence of new foodborne pathogens, means that what was 'future-proof' 30 years ago is longer so.

To date, New Zealand has been lucky and there have been no major outbreaks of foodborne illness associated with commercial food premises, but there have been – and are – many incidents every year. There is no guarantee that a serious event such as the current Melbourne crisis (where more than 700 people are estimated to have been affected, with at least 20 admitted to hospital) will not occur here. Current requirements for food businesses do not meet the way New Zealanders now buy food and live their lives and do not cope with the wide variety of foods now available.

Detailed and prescriptive control documents are not one of the preferred proposals.

Costs associated with food businesses vary widely across New Zealand at local government level and there is considerable cross subsidisation either by ratepayers or food businesses. Overall operational costs across New Zealand are not expected to change but it is expected that greater transparency will result and some changes may be made as a result of this transparency.

NZFSA will not provide ‘daunting' documents. The proposals intend that plans are appropriate for the business. However, instead of expecting businesses to reinvent the wheel, or imposing costs on businesses that are unable to develop their own plans, NZFSA is proposing to work with the relevant sectors to develop simple templates and guidelines. These will aim to ensure that any employee (not just the business owner) can access the proper information and procedures to deliver safe food preparation and provision.

Everything that a good local authority officer should be currently looking for will also be covered in the new system... the difference is that there will be national consistency.

It is also difficult to see how any unscrupulous private-sector verifier could find faults simply so they could charge for a second visit. Verifiers will not have carte blanche. They themselves will be audited by NZFSA or its appointed agency to ensure that they are acting as they should.

All those involved in the food industry should have their say, and we encourage them to do so.

I would also like to stress that the proposals currently out for public consultation in the Domestic Food Review were developed after a great deal of discussion and input from many people and organisations – among them environmental health professionals from 15 local authorities around New Zealand.

Carole Inkster

Director (Policy)

New Zealand Food Safety Authority