Aim
Develop a nationally consistent approach to reduce foodborne illness, especially from Campylobacter and Salmonella.
Leads
The leads for this activity were:
Authorisation
The food ministers agreed at their April 2017 meeting to develop a draft national strategy to reduce foodborne illness.
Status
This work is complete. A scorecard has been published which summarises the findings and achievements under the strategy.
Completed work
Launch and project plan (mid to late 2018)
The food ministers launched Australia’s Foodborne Illness Reduction Strategy 2018–2021+ at their June 2018 meeting.
The Food Regulation Standing Committee (FRSC) developed an extensive project plan to carry out the strategy. The FRSC and the Australian Health Protection Principal Committee discussed the plan at a joint meeting on 31 October 2018.
Consultations (early 2018)
FRSC held public consultation on the strategy in early 2018, including targeted consultations with key stakeholders.
Framework (November 2017)
On the 24 November 2017, the food ministers provided in principle support for the strategy framework. The framework outlined the vision, approach and objective of the strategy.
Related information
Activities that support the strategy are:
- Share data and support data analytics
- Develop a shared understanding of food safety culture
- Reduce human illness from Campylobacter
Work on reducing foodborne illness will be refreshed and continue under the new strategic outcome of safe and suitable food.