Global trends analysis of food safety and quality systems for the Australian food industry
PART ONE. About you and your organization.
1.
In which aspect of the food business are you primarily engaged? Please circle the appropriate response.
a.
b.
c.
d.
2.
In which of the following food industries does your firm trade? Please circle all of those industries in which you currently operate.
a.
b.
c.
d.
e.
f.
g.
3.
Food producer
Food exporter, distributor or wholesaler
Food manufacturer or processor
Food service or hospitality
Dairy products
Fresh produce (fruit and vegetables)
Processed and semi processed fruits and vegetables
Fresh, chilled or frozen meat
Manufactured meat products
Fresh, chilled or frozen seafood
Manufactured seafood products
Last financial year, what was the approximate gross value of sales (turnover) for your business?
AUD …………………………..
4.
What proportion of total sales were made to:
a. The domestic market ……………….………………
b. Export markets………….. …………………………
Your response should equal 100%
Global trends analysis of food safety and quality systems for the Australian food industry
5.
In which country/region did you derive the majority of your export sales?
……………………………………………………………………………………...
6.
How many people does your business currently employ?
Part-time …………………………………………………
Casual ……………………………………………………
Full-time …………………………………………………
7.
How many people under your employ are DIRECTLY involved in quality assurance?
8.
Under what food quality assurance systems does your business currently operate?
…………………………………………
……………………………………………………………………………………………………………………………………………………
……………………………………………………………………………………………………………………………………………………
……………………………………………………………………………………………………………………………………………………
……………………………………………………………………………………………………………………………………………………
contd
Global trends analysis of food safety and quality systems for the Australian food industry
9.
For each of the food quality assurance systems under which you operate, how many audits must you undertake each year? What is the
approximate cost of each audit?
QA system
Number of audits
Cost of each audit
Global trends analysis of food safety and quality systems for the Australian food industry
10. For each of the food quality assurance systems under which you operate, what do you foresee are the relative advantages and disadvantages
of each system?
QA system
Advantages
Disadvantages
Global trends analysis of food safety and quality systems for the Australian food industry
11. Which of the food quality assurance systems that you currently operate is your most preferred quality assurance system?
……………………………………………………………………………………
12. For what reasons do you prefer this food quality assurance system?
……………………………………………………………………………………………………………………………………………………
……………………………………………………………………………………………………………………………………………………
……………………………………………………………………………………………………………………………………………………
……………………………………………………………………………………………………………………………………………………
……………………………………………………………………………………………………………………………………………………
……………………………………………………………………………………………………………………………………………………
……………………………………………………………………………………………………………………………………………………
……………………………………………………………………………………………………………………………………………………
……………………………………………………………………………………………………………………………………………………
……………………………………………………………………………………………………………………………………………………
contd
Global trends analysis of food safety and quality systems for the Australian food industry
PART TWO. Food safety issues and product integrity
13. With regard to EACH of the following statements, on a scale of 1 to 4 where 1 is “not at all important” and 4 is “very important”, how
important do you believe EACH of these issues will be to your business now, in the next 3-5 years and the next 6-10 years in your MAJOR
EXPORT MARKET (Question 5)? Please cross (x) your responses.
The provision of safe food
Duty of care/due diligence
Having an industry based quality assurance system
Having a HACCP based compliant quality assurance system
Delivering products that protect your customers integrity
Delivering products that meet consumers desired taste
Delivering products with high ethical claims
Reducing pesticide residual limits
Reducing or restricting microbial contamination
Reducing heavy metal residue limits
Reducing the level of chemical contaminants
Reducing or restricting the use of hormones/growth promotants
Reducing or restricting the use of biocides/vaccines
Enhancing the use of probiotics
Delivering more functional foods
Reducing or restricting the use of food additives
Minimising the use of genetically modified organisms
Minimising the use of irradiation
Minimising the potential for malicious contamination of food
Now (1-2 years)
1
2
3
4
1
2
3
4
1
2
3
4
1
2
3
4
1
2
3
4
1
2
3
4
1
2
3
4
1
2
3
4
1
2
3
4
1
2
3
4
1
2
3
4
1
2
3
4
1
2
3
4
1
2
3
4
1
2
3
4
1
2
3
4
1
2
3
4
1
2
3
4
1
2
3
4
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
3-5 years
2
3
2
3
2
3
2
3
2
3
2
3
2
3
2
3
2
3
2
3
2
3
2
3
2
3
2
3
2
3
2
3
2
3
2
3
2
3
4
4
4
4
4
4
4
4
4
4
4
4
4
4
4
4
4
4
4
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
6-10 years
2
3
2
3
2
3
2
3
2
3
2
3
2
3
2
3
2
3
2
3
2
3
2
3
2
3
2
3
2
3
2
3
2
3
2
3
2
3
4
4
4
4
4
4
4
4
4
4
4
4
4
4
4
4
4
4
4
Global trends analysis of food safety and quality systems for the Australian food industry
PART TWO (contd). Food safety issues and product integrity
14.
With regard to EACH of the following statements, on a scale of 1 to 5 where 1 is “not at all well” and 5 is “very well”, how well do you
believe that your business and the quality assurance systems that you currently employ are able to respond to EACH of these issues? Please
cross (x) your responses.
The provision of safe food
Duty of care/due diligence
Having an industry based quality assurance system
Having a HACCP based compliant quality assurance system
Delivering products that protect your customers integrity
Delivering products that meet consumers desired taste
Delivering products with high ethical claims
Reducing pesticide residual limits
Reducing or restricting microbial contamination
Reducing heavy metal residue limits
Reducing the level of chemical contaminants
Reducing or restricting the use of hormones/growth promotants
Reducing or restricting the use of biocides/vaccines
Enhancing the use of probiotics
Delivering more functional foods
Reducing or restricting the use of food additives
Minimising the use of genetically modified organisms
Minimising the use of irradiation
Minimising the potential for malicious contamination of food
Not at all
well
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
Very well
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
4
4
4
4
4
4
4
4
4
4
4
4
4
4
4
4
4
4
4
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
Global trends analysis of food safety and quality systems for the Australian food industry
PART THREE. Food constituents
15. With regard to EACH of the following statements, on a scale of 1 to 4 where 1 is “not at all important” and 4 is “very important”, how
important do you believe it will become to provide information to customers on the foods that you produce now, in the next 3-5 years and
the next 6-10 years for your MAJOR EXPORT MARKET (Question 5)? Please cross (x) your responses.
Food energy content
Saturated fats and cholesterol
Sugar and artificial sweeteners
Salt
Food colourings
Food preservatives
Flavour enhancing compounds
Allergens
Carcinogens
Addition of hormone and growth promotants
Addition of vaccines and antibiotics
Addition of probiotics
Addition of vitamins and minerals
Presence of genetically modified organisims
Use of irradiation
Country of origin
Provenance
Identification of vulnerable consumer groups
Eco-labelling
In-home food storage and preparation
Ethical/fair trade
Now (1-2 years)
1
2
3
4
1
2
3
4
1
2
3
4
1
2
3
4
1
2
3
4
1
2
3
4
1
2
3
4
1
2
3
4
1
2
3
4
1
2
3
4
1
2
3
4
1
2
3
4
1
2
3
4
1
2
3
4
1
2
3
4
1
2
3
4
1
2
3
4
1
2
3
4
1
2
3
4
1
2
3
4
1
2
3
4
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
3-5 years
2
3
2
3
2
3
2
3
2
3
2
3
2
3
2
3
2
3
2
3
2
3
2
3
2
3
2
3
2
3
2
3
2
3
2
3
2
3
2
3
2
3
4
4
4
4
4
4
4
4
4
4
4
4
4
4
4
4
4
4
4
4
4
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
6-10 years
2
3
2
3
2
3
2
3
2
3
2
3
2
3
2
3
2
3
2
3
2
3
2
3
2
3
2
3
2
3
2
3
2
3
2
3
2
3
2
3
2
3
4
4
4
4
4
4
4
4
4
4
4
4
4
4
4
4
4
4
4
4
4
Global trends analysis of food safety and quality systems for the Australian food industry
PART THREE (contd). Food constituents
16.
With regard to EACH of the following statements, on a scale of 1 to 5 where 1 is “not at all well” and 5 is “very well”, how well do you
believe that your business and the quality assurance systems that you currently employ are able to accommodate EACH of these issues?
Please cross (x) your response.
Food energy content
Saturated fats and cholesterol
Sugar and artificial sweeteners
Salt
Food colourings
Food preservatives
Flavour enhancing compounds
Allergens
Carcinogens
Addition of hormone and growth promotants
Addition of vaccines and antibiotics
Addition of probiotics
Addition of vitamins and minerals
Presence of genetically modified organisims
Use of irradiation
Country of origin
Provenance
Identification of vulnerable consumer groups
Eco-labelling
In-home food storage and preparation
Ethical/fair trade
Not at all well
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
4
4
4
4
4
4
4
4
4
4
4
4
4
4
4
4
4
4
4
Very well
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
Global trends analysis of food safety and quality systems for the Australian food industry
PART FOUR. Food production
17. With regard to EACH of the following statements, on a scale of 1 to 4 where 1 is “not at all important” and 4 is “very important”, how
important do you believe EACH of the following issues will become in the foods that you produce now, in the next 3-5 years and the next 610 years for your MAJOR EXPORT MARKET (Question 5)? Please cross (x) your responses.
Sustainable production systems
Conservation and biodiversity
Waste management
Carbon credits
Replacement of CRC refrigerants
Minimising food miles
Water use and pollution
Salinity and land degradation
Recyclable packaging
Life cycle management
Protecting indigenous culture and property rights
Ethical trading
Worker welfare
More equitable sharing of value in the supply chain
Animal welfare
Organics
Genetically modified organisms
Nutriceuticals (pharming)
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
Now (1-2 years)
2
3
4
2
3
4
2
3
4
2
3
4
2
3
4
2
3
4
2
3
4
2
3
4
2
3
4
2
3
4
2
3
4
2
3
4
2
3
4
2
3
4
2
3
4
2
3
4
2
3
4
2
3
4
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
3-5 years
2
3
2
3
2
3
2
3
2
3
2
3
2
3
2
3
2
3
2
3
2
3
2
3
2
3
2
3
2
3
2
3
2
3
2
3
4
4
4
4
4
4
4
4
4
4
4
4
4
4
4
4
4
4
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
6-10 years
2
3
2
3
2
3
2
3
2
3
2
3
2
3
2
3
2
3
2
3
2
3
2
3
2
3
2
3
2
3
2
3
2
3
2
3
4
4
4
4
4
4
4
4
4
4
4
4
4
4
4
4
4
4
Global trends analysis of food safety and quality systems for the Australian food industry
PART FOUR (contd). Food production
18.
With regard to EACH of the following statements, on a scale of 1 to 5 where 1 is “not at all well” and 5 is “very well”, how well do you
believe that your business and the quality assurance systems that you currently employ are able to accommodate EACH of these issues?
Please cross (x) your responses.
Sustainable production
Conservation and biodiversity
Waste management
Carbon credits
Replacement of CRC refrigerants
Minimising food miles
Water use and pollution
Salinity and land degradation
Recyclable packaging
Life cycle management
Protecting indigenous culture and property rights
Ethical trading
Worker welfare
More equitable sharing of value in the supply chain
Animal welfare
Organics
Genetically modified organisms
Nutriceuticals (pharming)
Not at all
well
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
Very well
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
4
4
4
4
4
4
4
4
4
4
4
4
4
4
4
4
4
4
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
Global trends analysis of food safety and quality systems for the Australian food industry
PART FIVE. The development and cost of food quality assurance systems
19. With regard to EACH of the following statements, on a scale of 1 to 4 where 1 is “not at all important” and 4 is “very important”, how
important do you believe EACH of the following issues are to you now and how important will they become in the next 3-5 years and the
next 6-10 years for your MAJOR EXPORT MARKET (Question 5)? Please cross (x) your responses.
Rising costs of insurance and legal liability
Reverse chain litigation
Product traceability
Ability to segregate non conforming product
Supplier based quality assurance systems
Customer based quality assurance systems
Increasing cost of multiple audits
Harmonization of qa systems within a supply chain
Harmonization of public and private qa systems
Harmonization of qa systems within regional trading blocs
Global harmonization of qa systems
Increasing use of prescriptive codes of practice
Increasing use of outcomes based quality management systems
Market access
Now (1-2 years)
1
2
3
4
1
2
3
4
1
2
3
4
1
2
3
4
1
2
3
4
1
2
3
4
1
2
3
4
1
2
3
4
1
2
3
4
1
2
3
4
1
2
3
4
1
2
3
4
1
2
3
4
1
2
3
4
1
1
1
1
1
1
1
1
1
1
1
1
1
1
3-5 years
2
3
2
3
2
3
2
3
2
3
2
3
2
3
2
3
2
3
2
3
2
3
2
3
2
3
2
3
4
4
4
4
4
4
4
4
4
4
4
4
4
4
1
1
1
1
1
1
1
1
1
1
1
1
1
1
6-10 years
2
3
2
3
2
3
2
3
2
3
2
3
2
3
2
3
2
3
2
3
2
3
2
3
2
3
2
3
4
4
4
4
4
4
4
4
4
4
4
4
4
4
Global trends analysis of food safety and quality systems for the Australian food industry
PART FIVE (contd). The development and cost of food quality assurance systems
20.
With regard to EACH of the following statements, on a scale of 1 to 5 where 1 is “not at all well” and 5 is “very well”, how well do you
believe that your business and the quality assurance systems that you currently employ are able to respond these issues? Please cross (x)
your responses.
Rising costs of insurance and legal liability
Reverse chain litigation
Product traceability
Ability to segregate non conforming product
Supplier based quality assurance systems
Customer based quality assurance systems
Increasing cost of multiple audits
Harmonization of qa systems within a supply chain
Harmonization of public and private qa systems
Harmonization of qa systems within regional trading blocs
Global harmonization of qa systems
Increasing use of prescriptive codes of practice
Increasing use of outcomes based quality management systems
Market access
Not at all
well
1
1
1
1
1
1
1
Very well
2
2
2
2
2
2
2
3
3
3
3
3
3
3
4
4
4
4
4
4
4
5
5
5
5
5
5
5
1
1
1
1
1
1
2
2
2
2
2
2
3
3
3
3
3
3
4
4
4
4
4
4
5
5
5
5
5
5
Finally,
21. How much time did it take for you to complete this questionnaire? ………………………….. (minutes)
Thank you for your assistance and support.