It’s estimated that each year, about 4.1 million people in Australia get sick from food they’ve eaten (‘foodborne illness’), 32,000 people are hospitalised and 120 people die. Australia is known to have a strong reputation for producing high quality and safe food, therefore it is critically important to uphold this reputation by maintaining and implementing food safety standards.

Recently the Ministers responsible for food regulation agreed that their top priority is to reduce foodborne illness, particularly illnesses related to the bacteria Salmonella and Campylobacter.

Click to read the full article published on 25 Feb 2020 by Australian Food News.

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