Recent research highlights the urgent need for dedicated food safety regulations for donated food in Australia. Existing national food safety laws cover commercial enterprises but do not extend to food donations, threatening the safety of food supplied to the public by food banks all over Australia.
Research findings
A detailed study conducted at Food Bank Western Australia examined over 1,200 donated products. Researchers developed specific criteria based on existing food safety standards to assess the quality and safety of these donations.
Data collected during the five-day audit involved checking both the packaging and the product itself for damage. Additionally, visual inspections were performed to assess temperature control and evidence of defrosting in frozen products.
The results showed that while the vast majority of the food was safe, about four percent of the nearly 85,000kg evaluated was considered to be a potential safety risk due to spoilage, damage or expiry.
Out of a total of 72 donations, 27 included products deemed unsafe or unsuitable, 18 of which came from supermarkets.
Challenges associated with mixed loads
Lead author of the report, Sharonna Mossenson, from the Curtin School of Population Health, said the report highlighted the need for donors, particularly supermarkets, to improve the quality of food they donate.
“Supermarkets donated the most food overall, half of which was in small mixed loads from local supermarkets, which is a process that needs closer attention as most of the unsafe food was in these mixed loads,” she explained.
These mixed loads often contained the highest proportion of items deemed unsafe or potentially unsafe, suggesting a critical need for better sorting and quality control processes before food is donated.
Pushing for regulatory changes
The study describes the excessive burden placed on food bank staff and volunteers who must inspect each donation—a process that could be streamlined with better regulatory control.
It is believed that clearer guidelines would encourage donors, especially supermarkets, to eliminate unsuitable items prior to donation, freeing up resources to better serve clients and ensuring the safety of the food provided.
Kate O’Hara, CEO of Foodbank WA, added her thoughts on the situation. “There are always improvements to be made across the entire food relief sector, particularly to ensure donations are made within a safe time frame and appropriate refrigerated transportation and storage is utilised.” she said.
Public health implications
The research underscores the public health implications of donated food safety. Given the vulnerability of the populations that rely on food donations, it is crucial to ensure that these foods are safe to consume.
The presence of high-risk items, such as those with visible spoilage or compromised packaging, calls for an urgent review and enhancement of food safety standards within this sector.
How AIFS supports food bank initiatives
The Australian Institute of Food Safety (AIFS) works closely with OzHarvest, a food rescue charity that collects quality excess food from food businesses and delivers it, direct and free of charge, to hundreds of charities.
OzHarvest relies on donations to fund its operations, and this is where AIFS comes in.
- For every student who enrols in a Food Safety Supervisor course with AIFS, we donate enough funds to feed two people in need.
- For every student that enrols in a Food Handler course, we help to feed one vulnerable person in our community.
By enrolling with AIFS, you will be doing your bit to support Australians in need. Get in touch to find out more about our food safety training programs and how we support the communities we serve.
