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Food Safety Culture and Eggs SA Health/Local Government Working Group - Circular 15.7

To Chief Executive Officer
Economic Development and Tourism Staff
Elected Members
Environmental Health Staff
Date 10 April 2019
Contact Belinda Caruana
Response Required Yes Respond By 1 May 2019
Summary There is still opportunity for your Council to be a part of a SA Health/Local Government Working Group to design and implement a food safety culture pilot in SA, focused on raw or lightly-cooked egg products

SA Health is leading a national project to build a shared understanding of food safety culture within the food regulatory system (particularly the State, Territory and Local Government enforcement agencies). This project was identified as a short-term initiative in support of Australia’s Foodborne Illness Reduction Strategy 2018-2021+ and will focus on food safety culture in food businesses using raw or lightly-cooked egg products. This is the first time a national project has looked at food safety culture in food service.

Poor handling of raw or lightly-cooked egg products in food service businesses are responsible for a majority of foodborne illness outbreaks in South Australia.

As the regulators in this area, local government has an important role to play. Food safety culture is being explored as a means to improve food safety in this sector by increasing the knowledge and commitment of food businesses to manage food safety risks associated with the preparation and use of raw or lightly-cooked egg products.

Current members participating in the SA Health/Local Government Working Group to design and implement the pilot trial for SA include:

  • City of Adelaide
  • City of Onkaparinga
  • Eastern Health Authority
  • City of Tea Tree Gully
  • Town of Gawler
  • Light Regional Council

This is a great opportunity for councils and there is still time to join!

The pilot will include the use of nationally developed food safety culture and egg handling education and resources with businesses to assess the impact on the culture and understanding of risks associated with egg handling.

Environmental Health teams will benefit with:

  • professional development opportunities to increase skills and knowledge of staff
  • provision of free training and resources
  • contribute to the development and review of ideas and resources for the project
  • be seen to be proactive in their community to address issues around raw egg handling
  • being a part of an innovative and important trial to reduce foodborne illness in SA

For further information or to register your interest please contact: Cherylyn Stevens, Project Officer, Food Standards Development, SA Health at

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