❓ Hon Anthony Fels questions the adequacy of the HACCP system in preventing lead contamination in pig feed. Hon Kim Chance acknowledges the issue, states the system is likely adequate or adaptable, and that investigations are underway.
AnsweredQoN 233Legislative Council
QuestionView source ↗
PIG INDUSTRY — QUALITY ASSURANCE
Is the minister satisfied that the hazard analysis critical control point quality assurance system that was developed by the Department of Agriculture in the 1990s for quality assurance in the pig industry is adequately able to prevent a potential lead contamination in the feed quality control of that industry? Hon KIM CHANCE
Is the minister satisfied that the hazard analysis critical control point quality assurance system that was developed by the Department of Agriculture in the 1990s for quality assurance in the pig industry is adequately able to prevent a potential lead contamination in the feed quality control of that industry? Hon KIM CHANCE
AnswerView source ↗
I thank Hon Anthony Fels for the question. It is probably a question that I should seek some advice on and not attempt to answer off the top of my head. However, from my knowledge of the HACCP system, it seems to me to be capable of handling issues of that nature, or being adapted to handle issues of that nature, given that lead, amongst the group of heavy metals, is an uncommon risk in animals. Perhaps I should answer the question in relation to heavy metals generally, because cadmium is a similar risk. The HACCP process as it exists now, or as it can be adapted, is probably the best way to handle assessments for heavy metals, including lead. HACCP is not a single document issue. HACCP can be a living document. As and if or when changes occur that might not be anticipated in a particular food handling area, HACCP can be adapted to deal with those changes. The issue of lead in pig meat was picked up by random testing. It is a matter that is before me at the moment and the alert has been given. We are attempting to determine the common factors between the number of widely dispersed sources. I have certainly had no advice that the HACCP system is in any sense deficient. Until such time as I have advice to the contrary, my answer is: yes, I believe it is an adequate mechanism or, if it is not currently adequate, it can be modified to become adequate.
Hon KIM CHANCE replied: I thank Hon Anthony Fels for the question. It is probably a question that I should seek some advice on and not attempt to answer off the top of my head. However, from my knowledge of the HACCP system, it seems to me to be capable of handling issues of that nature, or being adapted to handle issues of that nature, given that lead, amongst the group of heavy metals, is an uncommon risk in animals. Perhaps I should answer the question in relation to heavy metals generally, because cadmium is a similar risk. The HACCP process as it exists now, or as it can be adapted, is probably the best way to handle assessments for heavy metals, including lead. HACCP is not a single document issue. HACCP can be a living document. As and if or when changes occur that might not be anticipated in a particular food handling area, HACCP can be adapted to deal with those changes. The issue of lead in pig meat was picked up by random testing. It is a matter that is before me at the moment and the alert has been given. We are attempting to determine the common factors between the number of widely dispersed sources. I have certainly had no advice that the HACCP system is in any sense deficient. Until such time as I have advice to the contrary, my answer is: yes, I believe it is an adequate mechanism or, if it is not currently adequate, it can be modified to become adequate.
I thank Hon Anthony Fels for the question. It is probably a question that I should seek some advice on and not attempt to answer off the top of my head. However, from my knowledge of the HACCP system, it seems to me to be capable of handling issues of that nature, or being adapted to handle issues of that nature, given that lead, amongst the group of heavy metals, is an uncommon risk in animals. Perhaps I should answer the question in relation to heavy metals generally, because cadmium is a similar risk. The HACCP process as it exists now, or as it can be adapted, is probably the best way to handle assessments for heavy metals, including lead. HACCP is not a single document issue. HACCP can be a living document. As and if or when changes occur that might not be anticipated in a particular food handling area, HACCP can be adapted to deal with those changes. The issue of lead in pig meat was picked up by random testing. It is a matter that is before me at the moment and the alert has been given. We are attempting to determine the common factors between the number of widely dispersed sources. I have certainly had no advice that the HACCP system is in any sense deficient. Until such time as I have advice to the contrary, my answer is: yes, I believe it is an adequate mechanism or, if it is not currently adequate, it can be modified to become adequate.
The issue of lead in pig meat was picked up by random testing. It is a matter that is before me at the moment and the alert has been given. We are attempting to determine the common factors between the number of widely dispersed sources. I have certainly had no advice that the HACCP system is in any sense deficient. Until such time as I have advice to the contrary, my answer is: yes, I believe it is an adequate mechanism or, if it is not currently adequate, it can be modified to become adequate.
Hon KIM CHANCE replied: I thank Hon Anthony Fels for the question. It is probably a question that I should seek some advice on and not attempt to answer off the top of my head. However, from my knowledge of the HACCP system, it seems to me to be capable of handling issues of that nature, or being adapted to handle issues of that nature, given that lead, amongst the group of heavy metals, is an uncommon risk in animals. Perhaps I should answer the question in relation to heavy metals generally, because cadmium is a similar risk. The HACCP process as it exists now, or as it can be adapted, is probably the best way to handle assessments for heavy metals, including lead. HACCP is not a single document issue. HACCP can be a living document. As and if or when changes occur that might not be anticipated in a particular food handling area, HACCP can be adapted to deal with those changes. The issue of lead in pig meat was picked up by random testing. It is a matter that is before me at the moment and the alert has been given. We are attempting to determine the common factors between the number of widely dispersed sources. I have certainly had no advice that the HACCP system is in any sense deficient. Until such time as I have advice to the contrary, my answer is: yes, I believe it is an adequate mechanism or, if it is not currently adequate, it can be modified to become adequate.
I thank Hon Anthony Fels for the question. It is probably a question that I should seek some advice on and not attempt to answer off the top of my head. However, from my knowledge of the HACCP system, it seems to me to be capable of handling issues of that nature, or being adapted to handle issues of that nature, given that lead, amongst the group of heavy metals, is an uncommon risk in animals. Perhaps I should answer the question in relation to heavy metals generally, because cadmium is a similar risk. The HACCP process as it exists now, or as it can be adapted, is probably the best way to handle assessments for heavy metals, including lead. HACCP is not a single document issue. HACCP can be a living document. As and if or when changes occur that might not be anticipated in a particular food handling area, HACCP can be adapted to deal with those changes. The issue of lead in pig meat was picked up by random testing. It is a matter that is before me at the moment and the alert has been given. We are attempting to determine the common factors between the number of widely dispersed sources. I have certainly had no advice that the HACCP system is in any sense deficient. Until such time as I have advice to the contrary, my answer is: yes, I believe it is an adequate mechanism or, if it is not currently adequate, it can be modified to become adequate.
The issue of lead in pig meat was picked up by random testing. It is a matter that is before me at the moment and the alert has been given. We are attempting to determine the common factors between the number of widely dispersed sources. I have certainly had no advice that the HACCP system is in any sense deficient. Until such time as I have advice to the contrary, my answer is: yes, I believe it is an adequate mechanism or, if it is not currently adequate, it can be modified to become adequate.
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