World Food Safety Day reminds us of what we often take for granted – that the food on our shelves, in our fridges, and on our plates is safe to eat.
This year’s theme, “Food safety: science in action,” highlights the crucial role that science plays in protecting our food and health. It helps us understand what makes food unsafe, how to detect risks, and – most importantly – how to prevent foodborne illness before it starts.
At NATA, this is what our work is all about. We accredit the facilities that carry out the testing and analysis needed to make sure our food is safe. The results on our test reports are a combination of valid methods, equipment and reagents that are fit for purpose and with the knowledge and skill of laboratory staff, help to prevent illness, avoid costly recalls and build trust in Australia’s food supply.
Science you can trust
Food safety issues can often go unnoticed – until something goes wrong. From allergens to bacteria to chemical residues, the risks are real and can have serious consequences. But the good news is most of it is preventable – and science gives us the tools to stay ahead.
NATA-accredited facilities use those tools every day. They test almost every kind of food and drink you can think of – checking nutritional content, identifying allergens, detecting contaminants both biological and chemical and making sure raw material and finished products alike meet stringent regulatory requirements.
NATA accredited food testing laboratories work to rigorous standards, using scientifically validated methods and a combination of traditional and cutting-edge technologies to deliver consistent and reliable results. The level of precision matters. Whether it’s a routine check on food imports or testing meat for export to highly regulated markets like the US or Europe, NATA accreditation gives regulators and producers confidence in the results.
From Standards to Safety
So, where do standards fit into all this?
All food sold in Australia and New Zealand must comply with food standards. These standards are compiled in the Australia New Zealand Food Standards Code (FSC). This covers the labelling, composition, safety, handing and primary production of food in Australia and New Zealand.
State and Territory food agencies apply the FSC to food produced in their jurisdictions.
In Australia, Standards Australia publishes standards for chemical and microbiology testing of foods. These are often adopted from the ISO method to ensure consistency and make results more likely to be accepted by trading partners. NATA is an active participant in the activities of these committees.
The activities of the CODEX Alimentarius Commission also contribute to food safety by providing a framework for consistent testing methodology. NATA participates in the activities of the CODEX Commitee for methods of analysis and sampling and recently contributed to the 44th meeting of CCMAS.
For food businesses, working with a NATA-accredited lab means they’re getting testing services that meet the requirements of regulators, trading partners, and most importantly, their customers.
The Bigger Picture
Food safety isn’t just about what we eat – it also supports major industries, protects our agriculture, and helps maintain Australia’s international reputation for high-quality food exports. Clean and green is internationally accepted as representing Australian agricultural and food products.
Some of the areas where NATA accreditation plays a key role include:
- Allergen testing
- Food packaging safety
- Microbiological safety testing of imported foods
- Monitoring of chemical residues
- Nutritional content verification
It also supports critical government programs like the Imported Food Program and the National Residues Survey which monitor overseas products at the border.
Why it Matters
Accreditation can sometimes feel like something that happens in the background – and that’s part of its success. It means Australians can feel confident that the food they’re buying has been properly tested, by people who know what they’re doing, using science that works.
As we mark World Food Safety Day this year, we’re proud of the role NATA and our accredited members play in this system. We know that food safety doesn’t happen by chance. It happens because of standards, science – and people doing the work every day to keep us safe.
So, whether you’re a producer, a lab technician, or a parent packing school lunch, food safety is something we all rely on. And behind it all is science in action – supported by NATA.
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