Food and Beverage Safety: Issues, Regulations and Recommendations

Running head: FOOD AND BEVERAGE SAFETY
FOOD AND BEVERAGE SAFETY
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1FOOD AND BEVERAGE SAFETY
Executive Summary
For the maintenance of adequate health and safety, food and beverage industries must adhere
to adequate food safety and handling practices. Inadequate adherence to adequate practices
pertaining to food hygiene, results in the emergence of food safety issues such as
transmission of food borne illnesses and safety associated with importing of foods. In
Australia, legislations such as the Food Standards Code, the Food Safety Australia and New
Zealand and Department of Agriculture and Water Resources contribute to formation of rules
and regulations which food handling businesses must adhere to. Despite such laws, the
management of concerned food and safety institutes must aim to incorporate adequate
training, auditing and educational practices on food safety and handling among staff to ensure
prevention of foodborne illnesses, safety of imported food and resultant positive health
outcomes in consumers.

2FOOD AND BEVERAGE SAFETY
Table of Contents
Introduction....................................................................................................................3
Discussion......................................................................................................................3
Analysis of Identified Issues......................................................................................3
Foodborne Illnesses................................................................................................3
Safety of Imported Food........................................................................................4
Key Regulations and Laws.........................................................................................4
Recommendations......................................................................................................6
Conclusion......................................................................................................................7
References......................................................................................................................8

3FOOD AND BEVERAGE SAFETY
Introduction
As stated by Jeinie et al. (2016), for the maintenance of a healthy body along with the
acquisition of adequate strength and vitality required for the sustainable performance of daily
activities, consumption of nutritious food is of utmost importance. Hence, as researched by
Afoloranmi et al. (2015), the access to safe and healthy food and beverages, free from any
harm of pathogenic contamination, is of utmost importance for the prevention of food borne
illnesses among consumers and for ensuring positive health outcomes in the community. The
following paragraphs of this investigative report, aim to shed light on the recent food and
beverage safety issues in Australia, the salient legislations to be considered and the key
managerial recommendations.
Discussion
Analysis of Identified Issues
Foodborne Illnesses
The occurrences of food borne illnesses are a major public concern worldwide, and
are significantly prevalent in Australia, inflicting approximately a total of 1.4 million citizens
of the nation, as reported by the New South Wales Food Authority (OzFoodNet Working
Group 2015). According to Tavoschi et al. (2015), an illness or infection which is caused due
to consumption of food or beverage, contaminated with harmful pathogenic and spoilage
causing microbial strains is known as food poisoning or a foodborne illness. As observed by
Vally et al. (2016), the incidences of foodborne illnesses in Australia is increasing at
alarming levels due to improved systems of reporting, increased levels of awareness and
improved conductance of surveillance along with an emerging trend among citizens to
indulge in the consumption of fast, processed or packaged foods. As researched by O’Briene
et al. (2016), adherence to inadequate food safety and handling practices in food and