unit 1: policy and legislation

• Policy


  The overall philosophy of the government on an issue related to the food industry
• Food policy


  A strategy put in place by the government that provides national leadership on the regulation of the food supply
• Policies


  • Food & Nutrition policy
  • Trade Policy
• National Health and Nutrition Policy (1992)


  Raise awareness to educate Australians, making them responsible for their eating patterns and habits
• Eat Well Australia, 2000–2010


  Became the National Public Health Partnership's Nutrition Strategy and Action Plan, aiming to address the rising prevalence of lifestyle-related chronic disease
• Nutrition priority areas


  • Preventing people from becoming overweight and obese
  • Increasing the consumption of vegetables and fruit
  • Promoting optimal nutrition for women, infants, and children
  • Improving nutrition for vulnerable groups
• Trade Policy


  Navigated by government and industry representatives by lobbying and meeting with countries on the trade deals and arrangements for the export and import of food products
• Australian Trade and Investment Commission (Austrade)


  The Australian government has a number of policies to develop and assist Australian businesses involved in international trade. Austrade is responsible for developing international markets and promoting productive foreign investment.
• Legislation


  A law passed by governments at local, state, or federal levels that can be amended or repealed but the law must first be put to parliament
• Federal legislation


  • Food Standards Australia New Zealand Act 1991
  • Australia New Zealand Food Standards Code
  • Department of Agriculture and Water Resources
  • Competition and Consumer Act 2010
  • Imported Food Control Act 1992
• Food Standards Australia New Zealand Act 1991


  FSANZ works with the governments of Australia and New Zealand to develop and implement uniform standards relating to what is in our food and its labelling requirements. FSANZ is also responsible for setting nationwide standards to maintain food safety.
• Australia New Zealand Food Standards Code


  Ensures a manufacturer is not able to produce a new food product and make it available to consumers without first abiding by the rigorous standards set. E.g Labelling requirements cover the food safety standards to ensure only safe and suitable food is sold for human consumption.
• Department of Agriculture and Water Resources


  Develops and implements policies and programs to ensure Australia's agricultural, fisheries, food, and forestry industries remain competitive, portable, and sustainable. It also supports the sustainable and productive use of rivers and water resources. This department is responsible for managing quarantine controls at borders to minimise the risk of exotic pests and diseases entering Australia, along with certifying imports to help preserve the health of Australia's people, plants, and animals. This is referred to as preserving our biosecurity.
• Competition and Consumer Act 2010


  The aim of the Act is to enhance the welfare of all Australians by promoting competition and fair trading as well as protecting consumers.
• Imported Food Control Act 1992


  The object of this Act is to ensure all food imported into Australia meets Australian food standards and the requirements of public health and safety. It lists specific requirements that all imported food items must meet, including the areas of packaging, labelling, and the use of additives and preservatives.
• State Legislation


  • The Food Act 2003
  • The NSW Food Authority
  • Food Regulation Act 2015 (NSW)
  • Work Health and Safety Act 2011 (NSW)
  • Protection of the Environment Act 1997 (NSW)
  • Biosecurity Act 2015 (NSW)
  • Marine Safety Act 1998
• The Food Act 2003


  Regulates the handling of food for sale, the sale of food, and examinations and testing of food to ensure food is safe and suitable for consumption. Prevents misleading conduct in connection with food sales.
• The NSW Food Authority

  The NSW Food Authority is an enforcement agency that administers the Food Act 2003. The objectives of this Act include: ensuring food is both safe and suitable for human consumption and preventing misleading conduct in connection with the sale of food.
• Food Regulation Act 2015 (NSW)


  Requires that food sold in NSW is safe and suitable for human consumption and meets all standards set out in the Food Standards Code.
• Work Health and Safety Act 2011 (NSW)

  The main objective of this Act is to provide a consistent framework to protect the health and safety of workers and workplaces. Protects the health, safety and welfare of employees in the workplace by reducing work-related accidents and eliminating risks.
• Protection of the Environment Act 1997 (NSW)


  The aim of this Act is to protect, restore and enhance the quality of the environment in New South Wales while ensuring ecologically sustainable development is maintained
• Biosecurity Act 2015 (NSW)


  Everyone has a general biosecurity duty – this means anyone who deals with biosecurity matters is required to prevent, eliminate or minimise any biosecurity risks they encounter.
• Marine Safety Act 1998


  The objective of this Act is to ensure the safe operation of vessels in seaports and other waterways
• Local government


  Responsible for appointing an environmental health officer (EHO), inspecting food or food premises and building requirements (construction and alteration of food premises). WHO's under the Food Act 2003, inspect food premises; are responsible for investigating complaints, educating those in the industry, inspecting a registered food business, checking the supplier of goods, issuing improvement notices or orders, ensuring goods sold meet labelling and other legal requirements.
• Environmental health officer (EHO)

  Local government level, each suburb, district, and council is responsible for appointing an environmental health officer (EHO) whose role is to specialise in food surveillance. They are responsible for inspecting food and food premises and advising on building requirements, such as the construction and alteration of food premises. Working for the local government, EHOs have the authority under the Food Act 2003 to do routine inspections of all food premises in their local area without notifying the business beforehand.
• Codes for the construction and alteration of food premises


  Each council develops its own code for the construction and alteration of premises that sell and supply food and food products. Covering suitable materials for walls, floors, ceilings, windows, doors, openings, servery hatches, service pipes, vermin proofing, and servery bars. Guidelines for the installation of fixtures, fittings, and equipment including refrigerators, freezers, heating appliances, counters, bars, cupboards, cabinets and shelving. Guidelines for washing and other facilities including food conveyors, oyster-opening bays, window displays, butcher shops, staff dressing areas, staff toilets and ventilation.
• Codes for inspection of food and food premises

  Local councils are responsible for developing a code to follow when inspecting food premises. The code covers areas such as how often an inspection is done. The code also states which food premises are exempt from inspection.