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House of Assembly - Fifty-Second Parliament, Second Session (52-2)
2012-10-31 Daily Xml
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SOCIAL DEVELOPMENT COMMITTEE: INQUIRY INTO FOOD SAFETY PROGRAMS

Ms BEDFORD (Florey) (11:50): I move:

That the 33rd report of the committee, entitled Inquiry into Food Safety Programs, be noted.

In conducting the inquiry, the committee focused on the aims and objectives of food safety rating schemes intended to provide the public with information about the results of food safety inspections and noncompliance with the Food Act. The committee was interested to understand whether these schemes improved compliance with food safety regulation and what the costs and benefits are. The committee was also concerned with understanding the impacts on consumers of the food industry as well as local and state government.

During the course of the inquiry, the committee heard evidence from health professionals in local and state government, the food industry sector, food industry peak bodies, local food businesses and consumers. The inquiry was concerned with medium and high risk food businesses such as cafes, restaurants, hotels, catering businesses and takeaway food outlets. It did not include food businesses that the Australian government is responsible for presiding over or food businesses who supply to vulnerable populations such as hospitals, aged-care facilities and childcare centres. The inquiry was focused on food standards as they are practised by food businesses in accordance with the relevant national and state food regulation.

Before going further, I would like to take this opportunity to thank the former presiding member of the committee (Hon. Ian Hunter) for his invaluable contribution. Also, from the other place, I would like to thank the immediate former presiding member and now President (Hon. John Gazzola), the Hons Kelly Vincent, Jing Lee and Dennis Hood; and, from this chamber, I would like to thank Mr Alan Sibbons, Mr David Pisoni and the Hon. Bob Such.

Inquiries such as this would not be possible without the cooperation and contribution of the many individuals and organisations who gave up their valuable time to come forward and give information to the committee. We thank all those who presented evidence before this inquiry, whether through the provision of written submissions or by appearing before the committee. Last, but not least, I would like to thank the staff of the Social Development Committee for their contributions.

The committee commenced hearing public evidence in May 2011 and finished hearing evidence in September 2011. In the course of its inquiry, the committee received 11 written submissions and heard testimony from seven separate groups of witnesses. Additional information was sourced from South Australian, national and overseas research to assist the committee in its deliberations and provide a context to the issue of food safety in South Australia.

Every day, people purchase takeaway food from bakeries, caterers and takeaway food outlets. In fact, one of my friends once said to me that the greatest act of faith is to put something in your mouth, and I think this is where the food inquiry concentrated. It is estimated that one in every three Australians over 18 years of age are eating out in cafes, restaurants and hotels at least once a week.

Each year, 5.4 million people are affected by food poisoning in Australia. The annual cost to the community is estimated to be $1.2 billion, and that is an amazing figure when you put all this into context. There are significant health care costs in terms of expenditure—on medications and lost productivity. Food poisoning accounts for more than a million visits to general practitioners, more than 300,000 prescriptions for antibiotics and two million days off work every year.

The committee considers that food consumers have a right to know that the food they purchase at restaurants, cafes and other food businesses is safe. Furthermore, they need to be assured they are not placed at risk of contracting food poisoning as a result of the quality of the food or poor food handling practices. Evidence presented to the committee suggests that the best way to control the risk of food poisoning is to ensure that a high standard of food preparation is established and maintained. State and local governments play an important role in ensuring there are high standards of food safety in place by administering and enforcing food regulations.

A crucial aspect of South Australia's overall health care system is ensuring that food safety standards prescribed by regulation are adhered to. The committee heard that the public health benefits that result from the food regulations currently in place are clearly evident. The introduction of a uniform food safety management scheme, supported by both industry training and community education, would significantly reduce the risk of food poisoning.

The inquiry was told that work is already underway at the national level, by the Food Regulation Standing Committee, on the development of a national approach for a food safety rating scheme. The Minister for Health (Hon. John Hill) and the Minister for Agriculture, Food and Fisheries (Hon. Gail Gago) represent the interests of South Australia on this committee.

The committee repeatedly heard overwhelming evidence that the operation of food safety rating schemes in Australia and overseas has improved the level of compliance with food regulation. These schemes have provided encouragement for food businesses to improve their food hygiene standards. Program evaluations have consistently shown a direct link between food safety disclosure schemes, improved food safety standards, and hence compliance.

Some witnesses to the inquiry were cautious of creating unnecessary red tape. They agreed that the community deserves to know if a business is putting public health at risk and as such would support the introduction of a food safety rating scheme, as long as it was voluntary and consistent. The committee recognises the introduction of a uniform food safety rating scheme which is consistently applied would increase public awareness of food safety and offer an effective approach to providing the public with information about the commitment of individual food businesses to provide safe and hygienic food-handling practices.

The committee is of the view that there still needs to be frequent inspections by local government environmental health officers to ensure that food safety standards are continuously being met, and not just at inspection times. A number of public disclosure food safety programs have been introduced in Australia and overseas to improve the standards of food preparation and the sale of safe food, to improve compliance with food safety regulations and to provide consumers with information about the cleanliness and safety of food businesses.

The committee heard that two councils have introduced schemes in South Australia in the past few years, namely the City of Salisbury and the City of Charles Sturt. The operation of all these schemes varies quite widely. A uniform and consistently-applied scheme is necessary to prevent the proliferation of multiple programs operating across the state, which would confuse consumers when dining out and purchasing takeaway food, depending on which council region they were in in different local government areas.

Finally, the committee considers that all South Australian consumers of food would benefit from the introduction of a food safety rating scheme. A consistent statewide scheme would have obvious public health benefits. It would give the community valuable information to assist them to make informed choices. No matter where they are, consumers could make an informed decision about where to eat or where they could purchase safe and hygienically-prepared food. An additional spin-off is that food businesses that receive a good rating are likely to receive an economic advantage as a consequence of increased patronage.

The committee has put forward a total of 20 recommendations for the introduction of a voluntary scheme that would: be easily understood by consumers, food businesses and food inspection agencies; provide encouragement and incentives for food businesses to comply with regulations; and take into account differences between metropolitan and rural councils, and remote regions of South Australia. I hope members will have time to read our report in detail.

Mr PEDERICK (Hammond) (11:58): I rise to make some comments regarding this 33rd report of the Social Development Committee entitled Inquiry into Food Safety Programs, and I do so as the shadow minister for food. I am certainly one who enjoys food, as I am sure everyone in this chamber does. I will go over some of the recommendations. I note that recommendation No. 1 is to the Minister for Health to:

...work in partnership with representatives from local government, food industry representatives and other key stakeholders, including consumers, to develop a centralised, state-wide food safety rating scheme.

I think that is quite an appropriate recommendation, that we get everyone on board so that this is not just driven from the top down but that it comes from the bottom up as well, to make sure that the appropriate measures are put in place to bring all levels of government and industry along the way. I seek leave to continue my remarks.

Leave granted; debate adjourned.

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