Food Safety

Bird flu has arrived in Australia – and while the virus has not yet been detected in commercial poultry, the situation is developing rapidly.

Since the first detections of H5 bird flu in Australian wild birds earlier this year, cases have continued to increase across several states. As of 8 August, Australian authorities had recorded 231 confirmed or presumed-positive detections, including a growing number of cases in South Australia and Victoria. Importantly, there are still no confirmed detections in poultry or the wider agricultural production system. 

For the Australian food processing industry, the immediate concern isn't simply the virus itself. It's the potential disruption to poultry supply chains, production sites, staff movements and biosecurity procedures if the virus enters commercial operations.

And some businesses are already taking precautions.

You don't need to have an outbreak at your site to be affected by biosecurity measures.

From 1 December 2026, the air in your production area is under new rules.

Safe Work Australia is updating the Workplace Exposure Standards (WES), and the change will affect every business that works with flour. For the first time, flour dust will have its own legal exposure limit. If your site mills, mixes, bakes, or packs flour, this is a change worth understanding now, because the work to get ready takes longer than most people expect.

This guide covers what is changing, why it matters, who it affects, and the practical steps you can take before the December deadline.

What is changing

Until now, flour dust had no limit of its own. It sat inside a broad group called “Particulates Not Otherwise Classified,” with allowed airborne levels

At Foodcare, we are committed to helping bakeries comply with the PEAL Allergen Food Labelling requirements as simply as possible. Our team collaborates with you to ensure your product packaging meets the FSANZ Food Standards Code. 

What is PEAL Food Labelling?

PEAL, in the context of a bakery, stands for Plain English Allergen Labelling. It’s a system designed to make allergen information on food products clear and easy to understand for consumers.

Here’s a breakdown of each component:  

Plain: The information should be presented in a straightforward and simple manner. Avoid using complex language or technical terms that might confuse customers. Use clear, easy-to-understand language that everyone can comprehend.  

English: Ensure

Recent research highlights the impact certain chemicals can have on our health, particularly those found in food-safe plastics.

Common items such as children’s bottles, sandwich bags, and plastic wrap are under scrutiny. Key concerns include bisphenol A (BPA), phthalates, and epoxidised soybean oil (ESBO), found in polycarbonate food containers and PVC-based drink bottles. BPA and phthalates are endocrine disruptors that can be harmful to children, while ESBO may be toxic. Although safe levels are still being studied, evidence suggests these substances could affect growth and development in children.

Fortunately, safe alternatives exist. Common food-grade plastics include:

• Polyethylene terephthalate (PET): Used in soft drink bottles and lightweight jars.

• High-density polyethylene (HDPE): Found in milk bottles and yoghurt containers.

• Low-density

When it comes to workplace safety, more protection isn’t always better. In fact, “over-protection” is becoming a common and costly issue across the Australian food industry. Businesses eager to do the right thing sometimes choose safety equipment that exceeds what’s necessary for the task, leading to wasted spend, reduced worker comfort, and even compliance risks. The key isn’t simply to buy the “highest spec”- it’s to buy the right spec.

The Problem with Over-Protection

Safety PPE, like gloves and hearing protection, are designed with specific hazards in mind. When a spec is mismatched to the task, it creates unintended risks:

Gloves: A higher cut rating or thicker glove might seem like the safe choice, but it can reduce dexterity, slow

In the food industry, safety and hygiene are paramount. From handling acidic ingredients to cleaning with strong sanitizers, workers frequently encounter chemicals that could harm their skin or compromise food safety. This is where chemical-resistant gloves come into play, offering a vital layer of protection.

Understanding chemical resistance is essential for selecting gloves that balance safety, durability, and compliance. Here's what you need to know:

What is Chemical Resistance?

Chemical resistance refers to a material's ability to withstand exposure to harmful substances without degradation. In gloves, it ensures the material can protect against specific chemicals without cracking, swelling, or permeating. Properly chosen gloves act as a barrier, preventing skin irritation, burns, or chemical absorption.

Importance of Chemical Resistance in the Food Industry

The terms "X-ray detectable" and "metal detectable" refer to two different types of detection technologies used primarily in the food, pharmaceutical, and manufacturing industries to identify and eliminate contaminants. Here's an overview of the differences:

X-ray Detectable

Detection Technology: Uses X-ray imaging to detect contaminants.
Types of Contaminants Detected: Capable of identifying a wide range of contaminants, including metals, glass, stones, bones, certain plastics, and dense rubber compounds.
Detection Method: X-rays pass through the product, and the system detects differences in density between the product and potential contaminants.
Suitability: Ideal for detecting non-metallic contaminants and for products packaged in metalised films or aluminium foil.
Precision: Generally more precise in detecting small or

Cleaning is paramount to keeping your food and operations free from contamination, and the tools you use for this greatly impact how protected your food is. It is also key to securing audit compliance and meeting food safety standards. 
 
However, If your tools are not stored and cared for correctly, they can become a contamination risk. This is where 5S Storage Solutions have been designed for the industry. Meaning Sort, Set, Shine, Standardise, and Sustain, it is a globally practiced storage system

Blue is associated as the food industry colour, as it contrasts the majority of ingredients.  

This, of course allows visual detection in the unlikely case of it falling into production. However, the use of coloured PPE has increased within the industry to manage contamination and hygiene risks, with no change to PPE quality or cost. 
 
So, why not just use blue?  
 
Reputational damage from a cross-contamination event is just not an option, not to mention the cost of this on your business. While blue allows for easier foreign object traceability, it doesn’t safe-guard from the possibility of mis-handling product, for example allergens. 
This is where colour coded PPE comes in. 

In the food processing industry, choosing the right type of glove can be a challenging decision, as it is one of the most critical food processing consumables. Often However, the length of the cuff is a forgotten consideration. Explore the differences between long cuff and short cuff gloves and help you determine which one is right for your food processing needs.

Short cuff gloves, or standard cuffs, are typically 240mm (from cuff to tip of middle finger) and normally extend to the wrist.

Long cuff nitrile gloves are typically 280-300mm long (from cuff to tip of middle finger). Extending past the wrist.

Extra-long cuff are also available, ranging from 400mm and even up to 600mm. These gloves can extend up the arm, often up to the elbow or even higher.

Which One is Right for You?

Disposable gloves are used in such a vast array of circumstances, across many industries.

There are many subtle differences in gloves,