Page 1372 - Week 05 - Thursday, 31 May 2007
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(13) What was the incidence of food poisoning in the ACT in the years
|
(a) |
2001-2002, |
408 |
|
(b) |
2002-2003, |
365 |
|
(c) |
2003-2004, |
375 |
|
(d) |
2004-2005, |
390 |
|
(e) |
2005-2006 |
404 |
|
(f) |
2006-2007 to date; |
386 |
The above figures are approximates and have been determined using local and national data for notifiable diseases. The numbers of notifications for a range of diseases have a percentage possibly attributed to food borne pathogens.
(14) How many of the incidents of food poisoning in the ACT resulted in (a) hospitalisation and (b) death in the years
|
Hospitalisations |
Deaths | ||
|
(a) |
2001-2002, |
unknown |
unknown |
|
(b) |
2002-2003, |
8 |
1 |
|
(c) |
2003-2004, |
2 |
0 |
|
(d) |
2004-2005, |
3 |
0 |
|
(e) |
2005-2006 |
0 |
0 |
|
(f) |
2006-2007 to date; |
1 |
0 |
(15) How many of the incidents of food poisoning in the ACT were the result of food bought in the ACT in the years
This type of information is not captured on a Territory or National basis.
(16) When will mandatory food safety programs be implemented across the food sector;
Food safety programs will be implemented in the following four highest risk food business sectors in line with the decision of the Australia and New Zealand Food Regulation Ministerial Council (ANZFRMC) from December 2003:
• food service for vulnerable populations;
• producers, harvesters, processors and vendors of raw ready to eat seafood;
• catering operations serving food to the general population; and
• producers of manufactured and fermented meats.
A deadline for the introduction of mandatory food safety programs for the identified food business sector within each jurisdiction is two years after the gazettal of the respective standard:
• Producers, harvesters, processors and distributors of raw oysters and other bivalves will need to have food safety programs introduced by 26 May 2007.
• Producers of manufactured and fermented meats will need to have food safety programs by 24 November 2007.
• For food services in which potentially hazardous food is served to vulnerable populations the mandatory food safety programs will come into effect by 5 October 2008.
• A standard for catering operations serving food to the general public, for example, spit roast caterers, etc. has not been finalised yet. At this stage, it is expected that
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