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NEW Food Regulation 2015 NSW

30 October 2015

The Food Regulation 2015 seeks to enhance the effectiveness of the 2010 Regulation by introducing several amendments that build upon the ‘fit for purpose’ view provided by regulated stakeholders to the NSW Food Authority. The Food Authority believes that the Food Regulation 2015 achieves a better balance between maximising food safety outcomes for consumers while minimising regulatory costs of regulation on business than the 2010 Regulation.
You can view the Food Regulation 2015 here.
In summary, the amendments:
• Prescribe local councils as the appropriate enforcement agencies for the purposes of retail/food service business notification
• Remove the application fee to become an approved analyst
• Align food safety supervisor trainer and assessor requirements with the national Standards for Registered Training Organisations made under the Commonwealth National Vocational Education and Training Regulator Act 2011
• Reset the baseline for annual licence fees to reflect the annual application of the CPI which has been applied over 2010-15
• Remove reference to the out of date publications Australian Manual for Control of Salmonella in the Dairy Industry and Australian manual for Control of Listeria in the Dairy Industry
• Align the dairy FSS with national Standard 4.2.4 of the Code by removing the prohibition on the manufacture of raw milk cheese
• Allow a former holder of a shellfish licence to also be eligible to be a member of a local shellfish committee
• Align the egg FSS with national Standard 4.2.5 of the Code by removing the definition of broken egg, and associated references, and cl. 155 of the 2010 Regulation in relation to stock food for layer hens, both of which duplicate what is in the national Standard; and
• Reset the baseline for annual inspection and audit charges for licensed and non-licensed businesses to reflect the annual application of the CPI which has been applied over 2010-15.