Ferrero easter egg recall prevents potential Salmonella outbreak in Australia

In light of the recent Salmonella outbreak overseas, Ferrero Australia Pty. Ltd. conducted recalls of various Kinder chocolate products to prevent a potential outbreak here in Australia. The decision came after salmonella was traced to the world-famous chocolate maker’s raw material tank filter, in mid-December 2021.

While this news might have disheartened kids during the Easter holidays, the Australian government was in no mood to take any risk owing to the country’s history of Salmonella outbreaks. Salmonella is the bacteria responsible for Salmonellosis food poisoning and is often present in food products such as raw eggs, raw chicken, and unpasteurised milk (just to name a few). 

Australia has a long history of Salmonella outbreaks. A report produced in 2016 showed Salmonella dominating foodborne diseases over the span of three years. It is the second most reported pathogen after Campylobacteriosis, and raw eggs remain a key source of Salmonella Typhimurium. In total, 35-egg related outbreaks were reported in 2016 that affected approximately 510 people. Other cases resulted from contaminated mung bean sprouts (419 cases), bagged salad products (311 cases), and rockmelons (144 cases). Infections also resulted from food from restaurants, infected animals, and people returning from other countries.

Reducing the incidence of salmonellosis 

Egg Standards of Australia (ESA)

Egg Standards of Australia (ESA) aims to provide a practical mechanism that demonstrates a compliance framework for egg producers and processors to meet the required egg primary production and processing standards. It aims to meet the needs of farmers, retailers, and regulators in hen welfare, food safety, biosecurity, work health, egg quality, work health and safety, and environment management. It is a voluntary quality assessment standard that replaced Egg Corp Assured (ECA) in November 2018 and is based on the principles of Hazard Analysis Critical Control Point (HACCP)).

ISO 22000:2005 standard

The ISO 22000:2005 standard details essential requirements for a food safety management system that an organisation needs to fulfill to demonstrate that it is capable to control food safety hazards and that the food processed is safe for human consumption. A certified professional can help in demonstrating the requirements essential to getting ISO 22000: 2005 certified. 

How Anitich can help your business achieve food safety excellence and prevent food poisoning outbreaks

Anitech is a boutique consultancy that has certified and experienced professionals that cater to clients in the food processing industry. Our team will analyse your organisation and provide a step-by-step compliance guide to achieve all the requirements of ISO 22000: 2005. Other areas covered include consultation for information security management systems and occupational hygiene. 

Below is an overview of the key areas Anitech’s team of experts can audit, as well as some of our services offered to help your food processing business achieve food safety excellence.

Hygiene, Cleaning, and Sanitising Procedures 

• Survey the various cleaning procedures involved in your food processing business. Documentation of processes helps to ensure all procedures are carried out. Our team will check if the documentation meets industry standards.
• Check that basic hygiene and sanitation practices, like washing hands and wearing gloves, personal hygiene of workers, etc. are adequate.
• Assess the type of cleaning products, such as sanitisers and disinfectants used (and their proportions), to check if they are suitable or could contaminate or interfere with food processing.  
• Examine the vessels, filters, and other equipment used for food processing and make sure it meets all standard requirements, are regularly cleaned, and are maintained.  
• Assess hygiene programs and assess if workers are provided with appropriate training.

Approved suppliers 

• Review the approved supplier records of your business.  
• Review the traceability system of ingredients received from suppliers.

Management systems 

• Audit the management systems of your food processing unit to ensure that it complies with all the requirements and policies, as per ISO 22000:2005 standards. Determine possible risks and provide guidelines to overcome them. 
• Assess if existing processes follow all the necessary steps required to enhance the management systems.

Mock recalls 

Our experts will conduct mock recalls educating workers on what would happen in the event of a food recall. The mock recalls will involve procedures, checklists, audit forms, spreadsheets, and revised recall risk assessments. The team will also do a consumer-level and trade-level recall. While the former will check if the product sold to the customers has any safety hazards, the latter will check if it has not been sold to the consumers.

Hygienic Design Programs

Our team will review the hygiene design programs to check if they adhere to and contain all the necessary steps essential to suit your business. We also provided specialised, tailored programs that align with your business.

GMP Audits

Our experts will conduct GMP audits to check if the environment in which the food processing is done, is safe. We will also check if the possible risks and food hazards are controlled or eliminated. We will provide recommendations to enhance processes to comply with the standards.

For an expert food consultation or to find out how we can assist your business, call us on 1300 802 163 or e-mail us at - info@anitechgroup.com.