Recent Dairysafe audit activity has highlighted the strong commitment of South Australian dairy businesses to food safety, while also identifying key areas where continued focus and training can further strengthen industry performance.
Across the past three months, Dairysafe recorded a small number of food safety detections, including:
- One E. coli detection
- One Listeria species detection
- Two Listeria species detections in imported dairy products
- One environmental Listeria detection
Across audits during this period, 79 percent of corrective action requests (CARs) issued were classified as minor, with 21 percent classified as major. Most identified issues were relatively low-risk in nature and capable of being addressed through improvements to systems, processes and staff practices.
The most common areas requiring corrective action are:
- Food safety management systems
- HACCP implementation
- Personnel hygiene
- Calibration
- Process controls
A recurring theme identified through recent audits has been the need for a stronger understanding of risk assessment, HACCP principles and the practical application of Good Manufacturing Practices (GMPs). These fundamental food safety disciplines remain critical to preventing hazards, managing risk and ensuring compliance with food safety requirements.
When gaps in understanding occur, they can often lead to repeat corrective actions and increased food safety risks. Strengthening knowledge and capability in these areas continues to be one of the most effective ways to improve audit outcomes and support a culture of continuous improvement.
While there were no new accreditations during the quarter, Dairysafe acknowledges Golden North as it progresses the significant transition of operations from its historic Laura site to Murray Bridge.
To help businesses strengthen their food safety knowledge and address the key themes emerging from audits, Dairysafe is facilitating Food Safety & HACCP Awareness Training on 21 August. The training is designed to build confidence in hazard identification, risk assessment and the practical application of HACCP and GMP principles in day-to-day operations.