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Who the report is targeted at
The report is relevant to all people who harvest, grow, process and market native plant foods. It should also be useful to people working in industry development, extension and research and development in the native food industry and to those working with other, similar crops.

Background
Food safety is of increasing importance to industries like native plant foods, as consumers, buyers and governments demand increased assurance that food is safe. The greatest industry need is for information, advice and assistance to meet the food safety requirements of buyers and legislation, without it costing too much or taking too much time. There are also ever changing legislative requirements for labelling. In addition, consumers and journalists are questioning what "bush foods" are and how they can know that products are authentic. Labelling can be used to promote the authenticity and value of the product. Good management of food safety and labelling are part of any developing industry's efforts to assure buyers of quality and to capture sales.

Aims/Objectives

• To assist the industry to meet the requirements of the new food safety legislation, and those of their buyers, and to benefit as a result
• To provide advice to industry on labelling requirements and on opportunities to use labelling to convey the authenticity and value of their product.

Methods used
The main methods of the project have been to:

• Identify industry needs by talking with industry members and leaders
• Identify and describe the legislative requirements for food safety and labelling
• Identify and describe buyers' requirements for food safety and labelling
• Develop practical information to help industry address these requirements
• Present talks, information sessions, and workshops
• Provide written notes and articles
• Produce and distribute training materials
• Conduct accredited training workshops around Australia
• Produce and distribute food safety guidelines and model food safety program
• Answer inquiries.

Results/Key findings
Food Safety
Food safety is important because food poisoning can cause illness and death. It is also bad for business; new industries need good publicity not bad. A food supplier is legally required to supply safe food and there is a range of state laws that govern safe handling of food. Most importantly, buyers demand safe food and are increasingly demanding that food suppliers are registered as a food business and have a food safety program.

The main safety risks are contamination with microbes that cause human diseases, chemicals such as agricultural and cleaning chemicals and physical items such as glass, stones and band-aids. In addition, some plants contain dangerous natural compounds that make them poisonous (e.g. green potatoes and some fungi).

Some native plants are poisonous e.g. fruit of some Solanum species and bracken fern tips and at least two Acacia species. Some require processing or cooking to be safe (e.g. some nuts). Others are tolerated in small amounts but cause adverse reactions in large amounts (e.g. unripe fruits). It is important to know the identity of plants that are to be used as food and that the plant is safe. Some plants are prohibited for food use by the Food Standards Australia and New Zealand (FSANZ) Standard 1.4.4, including some Solanum species (nightshade, kangaroo apple) and Pteridium (bracken fern). Some buyers, both overseas and in Australia, may require evidence of the safety of unknown foods. The native foods industry and RIRDC are working with FSANZ and international bodies to make formal assessments of the safety of a range of native plant foods.

Practical aspects of food safety are managed by the local council's Environmental Health Officers, who see that food businesses abide by that state's food laws. State food laws are based on the national Food Standards Code, produced by FSANZ. This Code includes general food standards that all suppliers of food, including primary producers, must meet (e.g. chemical residues and labelling), food safety standards and, in future, primary production standards. The food safety standards must be met by all registered food businesses. These standards include the design and materials of premises, water supply, cleaning, waste disposal, personal hygiene, keeping food cold, skills and knowledge of staff, the presence of a food safety supervisor and the use of food safety programs.

It is critical that individual businesses determine whether they need to be registered as a food business and hence meet the food safety standards. Primary producers must register as a food business if they sell direct to the public, transform (process) food, pack or treat food for others, or use food that has been bought in (to re-sell or to make other food products). Selling direct to the public includes markets, roadside stalls and bartering. Transforming, or processing, includes making juice, jams and pickles. It does not include washing, peeling, cutting, freezing, grinding or milling. States vary in their definitions of food businesses and primary producers, so it's important to talk to your local council, or state food safety authority (Health Department), about what they require.

Future primary production standards (for food safety) will require growers and wild harvesters to meet a range of formal standards. Food safety programs are detailed written programs that a business can use to manage its food safety risks. The only state that currently requires all food businesses to have a food safety program is Victoria. Other states require them for high-risk businesses e.g.

Caterers
Buyers are increasingly demanding evidence that food safety and quality management systems are used in food production before they will buy. They may require registration as a food business, evidence of a food safety program being used, or membership of a commercial food safety and/or quality assurance scheme. (e.g. Fresh Care, SQF, FoodSafe).

Labelling
Some foods are required to be labelled with many details including: name, lot, supplier details, ingredients, best before date, percentage composition, nutrition information panel and country of origin. However some things are exempt from these labelling requirements including: a food not in a package (but see exception below); food made and packed on the premises from which it sold; whole or cut fresh fruit and vegetables (but see exception below); and food delivered packaged and ready for consumption at the express order of the purchaser. Now, unpackaged fresh and processed fruit and vegetables must say which country they come from. Some products do not require nutrition information panels including: packages smaller than 100 square cm in area; fruit or vegetables that comprise a single ingredient; a herb, spice, or herbal infusion; and food additives.

Labelling is also a powerful marketing tool. Marketing experts recommend that the native plant food industry have recognisable brands that guarantee to deliver high quality food. These could be regional brands, they could be brands of a collective marketing group and the use of the brands could be restricted to those who comply with a certain code of practice. Labels could indicate that the product meets a certain quality standard or set of environmental management standards. Information about the contents and the way the product can be used or information on organic or GM status can be shown on labels. Beyond the basic legislative requirements labelling is a commercial issue and we believe that those who label products well will benefit.

Implications for relevant stakeholders
Food safety legislation and its management (including food labelling) is complex. As part of the project we've presented talks and written papers at two national conferences, presented six information sessions, seven workshops and conducted an accredited food safety supervisors' course.

As a result ten people have qualified as food safety supervisors, at least ten businesses have developed food safety programs and another 35 people have received accredited basic food safety training.

The project also provided advice to industry on quality standards, agricultural chemicals, the Australian novel food standards and "ownership" and commercialisation of native plant materials.

Some states (e.g. Victoria) have given/sold some rights to use some native plants for commercial purposes. It is critical that other people who want to use native foods for commercial purposes can obtain clear and accurate information about whether they have the legal right to use the plants for their purposes or whether that is prohibited by the commercial agreements of the state. In some states this information is not readily available.

Recommendations

1. The industry needs to continue to work on convincing buyers and authorities that most native foods are inherently safe to eat.
2. The industry should continue to adopt improved labelling practices, both to meet legislative requirements and to promote the quality, safety and authenticity of their food products.
3. Governments and industry should continue to provide advice and training on food safety, including using the material developed in this project and available in this report.
4. Industry and RIRDC should work with FSANZ to a) assess the safety of native plant foods and b) to give them formal classification as traditional foods, not novel foods, wherever this is true.
5. There is a need for industry and governments to work more closely with Indigenous people on all aspects of the development of native plant food businesses.
6. When state governments have awarded contracts for commercial exploitation of native plants, they need to make clear to industry and Indigenous people what the agreements are and how the agreements affect those people.
 

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