Compose a 1750 words assignment on business aspects of introducing a new food in australia. Needs to be plagiarism free! In the Australian Capital Territory (ACT) the agency responsible for ensuring the safety of food is the Health Protection Service (HPS) of ACT Health. The HPS under its Food Sampling Working Group (FSWG) looks after the development, overall implementation and coordination of the Food Survey Program (Program). These government agencies monitor the introduction of new food as well as supply to ensure that it is safe and poses no risk to the consumers. The new food should comply with standards for microbiological contaminants, pesticide residue limits and chemical contamination.
The introduction of the new food in Australia has to meet all the food surveillance data from public health units in Australia. This data includes the results of compliance testing, and specialty targeted surveys. If the new product is canned food then it comes under the Canned Food Information Service Inc (CFIS Inc) for the promotion and review of the product. The CFIS aims to convince consumers about the foods contained and to dispel misconceptions and so generate increased purchases. The nutrition program of CFIS is aimed to create awareness of the influences of public opinion.
After that, the authority issue a license only after carrying out a comprehensive risk assessment process so that the Australian environment and human health and safety would not be at risk. The national regulatory scheme does not look into the marketing issues of new food. The main objective of the authority is to provide an unambiguous recognition, under Commonwealth law.
Mandatory nutrition labeling is necessary for the launch of any new food product as it has significant impacts on health in the community. The method of nutrition labeling divided into two steps, first, it identifies the risk factors of diet-related disease and studies their impact on health systems expenditure and the value of life. .Secondly, it estimates the level of reduction in risk factors.  .