8 appendix a: technical notes 8.1 definitions

Benchmark research on the Poultry Meat Industry

Colmar Brunton Social Research 162

8 APPENDIX A: TECHNICAL NOTES

8.1 Definitions

The research was split into three key stages:

1. scoping meeting with stakeholders;

2. questionnaire development and testing stage; and

3. a comprehensive quantitative study.

This scoping meeting involved a discussion of:

• the aims and objectives of the project;

• background to the topic; and

• methodology for the study.

During this scoping phase, key issues regarding the study were addressed and agreement about many aspects of the survey design and implementation was obtained. The scoping phase was invaluable to ensure that the survey collected information in a way that maximised its usefulness to FSANZ.

Following the scoping phase, CBSR developed three questionnaires for consideration of FSANZ:

• a consumer questionnaire;

• an enforcement officer questionnaire; and

• an industry questionnaire.

All three questionnaires were discussed in detail through a consultation workshop with key project stakeholders. This workshop was supplemented by further consultation with stakeholders who could not attend the workshop. This consultation phase allowed CBSR to understand the dynamics, attitudes and behaviours of the targets groups, so that the three questionnaires could be further developed.

Following this consultation phase, all three questionnaires were extensively tested using:

• expert review;

• skirmish testing; and

• a dress rehearsal.

Expert review is the process by which other expert researchers within CBSR are consulted regarding the questionnaire design. Expert review enables the project team to draw on the wider expertise of our research organisation. All the questionnaires underwent expert review by CBSR’s Quantitative Research Best Practice Manager.

Skirmish testing is the technique whereby the questionnaire is ‘tested out’ on someone within the office or otherwise easily accessible, to check for any major issues before more formal testing commences. Three skirmish tests were completed for the Consumer questionnaire – two with the general public and one with another CBSR employee. Two skirmish tests were completed for the Enforcement Officer questionnaire – one with a local government enforcement officer and one with a state government food safety agency. Three



skirmish tests were completed for the Industry questionnaire – two with poultry growers and one with a poultry processor.

Dress rehearsal is the process by which the survey is tested with ‘live’ respondents with the same mode as for the actual survey. In a dress rehearsal we would expect that that all elements of the survey are being tested in essentially the form that they would have for the live run. As such, only minor changes can be implemented after a dress rehearsal and the data collected can usually be included in the final data file.

Dress rehearsals are complementary to other forms of testing because they provide information not otherwise captured on:

• likely response rates; • estimated average interview time; or • issues with flow of the questionnaire.

Dress rehearsals were conducted for each questionnaire in our Melbourne field office, which also conducted the actual fieldwork for questionnaires. The Dress Rehearsal for the Consumer questionnaire was conducted on 15 October 2004. The Dress Rehearsal for the Enforcement Officer questionnaire was conducted on 27 October 2004. The Dress Rehearsal for the Industry questionnaire was conducted on 5-8 November 2004. Following each Dress Rehearsal, modifications were made to the questionnaires.

A Questionnaire Testing Report was provided to FSANZ on 22 November 2004 that documented all the outcomes from this testing stage.



9 APPENDIX B: ADDITIONAL INDUSTRY DATA

Table 2: Q8. Firstly, what is your role within the business?

% mentioning

Position within business

Grower (n=157)

Processor (n=141)

Wholesaler/ Retailer (n=181)

Owner/Partner 81 19 48

Chief Executive/General Manager 7 11 26

Senior Executive 3 3 2

Quality Assurance Manager/Officer 2 65 5

HACCP Manager/Officer 0 0 2

Safety Manager/Officer 0 0 1

Supervisor 7 1 15

Other (specify) 1 1 2

Don't know 0 0 0

Refused 0 0 0

TOTAL 100 100 100

Table 3: Q9. Which of the following activities is your business involved in? Is it involved in…?

% mentioning

Stage of the poultry meat supply chain involved in

Grower (n=157)

Processor (n=141)

Wholesaler/ Retailer (n=181)

Poultry growing 99 23 1

Transportation of live birds 7 23 0

Poultry processing (other than de-boning and value-adding) 6 69 2

Poultry de-boning 5 81 1

Poultry value-adding 3 66 5

Transportation of processed poultry meat 4 65 16

Poultry wholesaling 3 47 36

Poultry retailing excluding take-away 2 20 14

Take-away outlets that sell poultry meat products 0 2 61



Table 4: Q10. How many birds do you currently have on your farm at this location?

Growers only

Number of birds

% mentioning

(n=157)

Less than 10,000 13

10,000 - 49,999 25

50,000 - 99,999 28

100,000 - 149,999 16

150,000 - 199,999 8

200,000 - 999,999 8

1,000,000 and above 1

Don't know 1

TOTAL 100

Table 5: Q11. How many birds do you process per hour at this location?

Processors only

Number of birds

% mentioning

(n=141)

Less than 250 41

250 - 999 16

1000 - 4999 16

5000 - 9999 15

10,000 or more 1

Don't know 11

TOTAL 100



Table 6: Q13. How many kilograms of poultry meat would you sell each day at this location?

Wholesalers/retailers only

kg of poultry meat

% mentioning

(n=141)

Less than 100 kg 56

100 - 999 kg 22

1000 kg and above 5

Don't know 18

TOTAL 100

Table 7: Q14, Q15 & Q16. Equivalent full-time staff

% mentioning

Equivalent full-time staff Growers (n=157)

Processors (n=141)

Wholesalers/ retailers (n=181)

Less than 20 employees 96 60 80

20-199 employees 3 25 15

200 employees and above 1 11 2

Don't know 0 4 3

TOTAL 100 100 100



Table 8: Q23 & Q24. What sorts of things does your business do to reduce the risk of foodborne illness from poultry meat products derived from your birds?

Growers:

Mentioned %

(n=157) Practices used to reduce the risk of foodborne illness from poultry meat products Unprompted Prompted Total13

Sheds are cleaned out between batches 34 63 97

Foot baths are in place 31 62 93

A clean water supply is maintained for birds 22 76 98

Dead birds are disposed of in a biosecure manner 17 79 96

Workers wear protective clothing or uniforms 16 64 80

Your shed area is completely fenced 11 74 85

Maintaining a healthy environment for birds 11 - 11

Rodent controls are in place 10 89 99

Bird health is checked regularly 10 80 90

Employees regularly wash their hands 10 80 90

Insect controls are in place 9 73 82

Wild species are kept off the farm 9 80 89

All gates on the farm are lockable 9 - 9

Feed spillages are cleaned up immediately 8 89 97

Sheds are left for 7-10 days between batches 8 81 89

A HACCP Plan/System is followed 8 40 48

No other species are kept on the farm 8 65 73

Bio-security measures put in place 8 - 8

Restricted access to areas 7 - 7

Your farm has signs posted to keep visitors away from the poultry sheds 6 77 83

General hygiene/cleanliness 6 - 6

Cleaning truck exterior 5 - 5

Vehicles that transport live birds are cleaned after every run 4 6 10

Using dry litter on the ground 4 - 4

Audits are conducted regularly 3 82 85

Quarantining of farm/stock areas 3 - 3

13 Total number of prompted and unprompted responses



Mentioned %


Protecting feed silos 3 - 3

Employees shower at work before starting 3 29 32

Automatic feeders used to prevent spillages 3 - 3

Standard food safety practices adhered to 1 - 1

Bird feed is heat treated 1 40 41

Restrict duties of employees who are ill 1 - 1

Employee health is monitored regularly 1 69 70

Workers are not allowed to have pet birds 1 - 1

Employees regularly change gloves 1 - 1

Provide food safety training to all employees 1 - 1

Temperature controls 1 - 1

Other, specify 3 - 3

Nothing 2 - 2

Don't know 1 - 1



Table 9: Q23 & Q24. What sorts of things does your business do to reduce the risk of foodborne illness from poultry meat products in poultry processing?

Processors:

Mentioned %



Carcases are kept at 5 degrees Celsius or less during storage and distribution 28 64 92



Equipment is cleaned and sanitised at the end of each day 14 83 97


Carcases are always reduced to 4 degrees or less within 12 hours of slaughter 13 44 57


The level of free chlorine and/or overflow rate in the spin chiller is closely monitored 11 32 43



Eviscerated carcases are washed internally and externally 6 46 52

Environmental microbiological swabbing 6 - 6


Employees regularly change gloves 5 82 87

Regular internal monitoring system in place 5 - 5



Birds are slaughtered between 8 and 12 hours after their last feed 3 42 45

Feathers are completely removed 3 52 55


Bird stress is minimised 2 52 54

Trucks are cleaned between each load 2 - 2





Mentioned %


During evisceration, care is taken to ensure viscera are not damaged when being removed 1 54 55

Restrict duties of employees who are ill 1 - 1

Drop meat policy (not using dropped meat) 1 - 1


Birds are always dead and adequately bled before scalding 1 54 55

Different boards/utensils for raw and cooked meat 1 - 1

Making sure fresh produce is used daily 1 - 1

Separating stock/produce to avoid cross-contamination 1 - 1

Vehicles that transport live birds are cleaned after every run 0 21 21



Nothing 0 - 0

Don't know 2 2



Table 10: Q23 & Q24. What sorts of things does your business do to reduce the risk of foodborne illness from poultry meat products?

Wholesalers/retailers:

Mentioned %


Carcases are kept at 5 degrees Celsius or less during storage and distribution 32 - 32




Equipment is cleaned and sanitised at the end of each day 14 49 63

Raw poultry meat products are always stored separately from cooked products 12 49 61


Dating/rotating products 8 - 8

Making sure fresh produce is used daily 8 - 8


Different gloves are worn when handling raw poultry meat compared to handling cooked poultry meat 7 47 54

Procedures are in place to avoid cross contamination 7 54 61


Freshly cooked food is not mixed with older batches 5 56 61

Only packed meat is used 5 - 5



Different boards/utensils for raw and cooked meat 4 - 4

Separating stock/produce to avoid cross-contamination 4 - 4

Employees regularly change gloves 3 65 68

Making sure chicken is cooked 3 - 3


Regular internal monitoring system in place 2 - 2


Trucks are cleaned between each load 1 19 20





Mentioned %


Environmental microbiological swabbing 1 - 1

Discarding unsold produce at the end of each day 1 - 1

Restrict duties of employees who are ill 1 60 61

Drop meat policy (not using dropped meat) 1 - 1





Nothing 0 - 0

Don't know 2 - 2



10 APPENDIX C: ADDITIONAL ENFORCEMENT OFFICER DATA

Table 11: Q15. What legislation, codes, standards or guidelines do you use with regards to food safety in the poultry meat industry?

% Mentioned

Type Legislation, standard, code of practice name LGA

(n=72)

State\ Territory

(n=28)

Australia New Zealand Food Standards Code (no further information supplied) 73 39

Chapter 1 of the Food Standards Code 0 4



C’wealth

Safe Food Australia 3 0

Food Act (2001) 0 4

Animal Diseases Act (1993) 0 0

Animal Welfare Act (1992) 0 0

ACT

Stock Act (1991) 0 0

Food Act / Regulations 13 6

Food Production (Meat Food Safety Scheme) Regulation (2000) 2 2

Agriculture and Veterinary Chemicals (NSW) Act / Regulations 0 0

Pesticides Act / Regulations 0 0

NSW

Stock Foods Act / Regulations 0 0

Food Act (2004) 0 12

Meat Industries Act / Regulations 0 2

Stock Diseases Act / Regulations 0 0

Animal Welfare Act 0 0

NT

Agricultural and Veterinary Chemicals (NT) Act 0 0

Food Production (Safety) Act / Regulations 8 16

Food Act (1981) 1 0

Food Hygiene Regulation (1989) 5 0

Stock Act / Regulations 0 0

Animal Care and Protection Act (2001) 0 0

Agricultural and Veterinary Chemicals Act (1994) 0 0

Agricultural Chemicals Distribution Control Act / Regs 0 0

QLD

Animal Standards Act (1994) 0 0



% Mentioned


(n=72)

State\ Territory

(n=28)

Agricultural Standards Regulation (1997) 0 0

Food Act (2001) 8 2

Meat Hygiene Act / Regulations 0 4

Livestock Act / Regulations 0 0

Stock Medicines Act (1939) 0 0

Agricultural and Veterinary Chemicals (SA) Act (1994) 0 0

Agricultural and Veterinary Products (Control of Use) Act / Regulations 0 0

SA

Controlled Substances (Pesticides) Regs (2003) 0 0

Food Act (2003) 7 2

Meat Hygiene Act / Regulations 0 6

Animal Health Act / Regulations 0 0

Agricultural and Veterinary Chemicals (TAS) Act (1994) 0 0

TAS

Agricultural and Veterinary Chemicals (Control of Use) Act (1994) 0 0

Health (Meat Hygiene) Regulations (2001) 6 8

Health (Food Hygiene) Regulations (1993) 14 6

Environmental Protection Act 0 0

Animal Welfare Act (2002) 0 0

Agricultural and Veterinary Chemicals (WA) Act/Regs 0 0

WA

Veterinary Preparations & Animal Feed Stuff Act/Regs 0 0

Food Act (1984) 14 2

Victorian Standard for the Hygienic Production of Meat at Retail Premises 0 0

Meat Industry Act / Regulations 0 2

Livestock Disease Control Act (1994) 0 2

Prevention of Cruelty to Animals Act (1986) 0 2

Agricultural and Veterinary Chemicals (VIC) Act (1994) 0 0

VIC

Agricultural and Veterinary Chemicals (Control of Use) Act / Regulations 0 0

Australian Standard – poultry specific (AS 4465-2001) 18 53

Australian Standard – Meat and Meat Products for Human Consumption (AS 4694-2002) 0 29

National Biosecurity Manual for Contract Meat Chicken Farming 0 0

Other

A HACCP program for each business 0 4



% Mentioned


(n=72)

State\ Territory

(n=28)

Other 9 8

None 4 4

Don't know 0 0

Don't enforce safety regulations in poultry meat industry 0 2



11 APPENDIX D: ADDITIONAL CONSUMER DATA

Table 12: PC_1. State/Territory

Unweighted Weighted

State/Territory n= % n= %

NSW 141 35 135 34

VIC 84 21 99 25

QLD 74 19 76 19

SA 29 7 32 8

WA 47 12 39 10

TAS 16 4 10 2

NT 3 1 4 1

ACT 6 2 7 2

TOTAL 400 100 400 100

Table 13: PC_2. Gender

Unweighted Weighted

Gender n= % n= %

Male 117 29 129 32

Female 283 71 271 68

TOTAL 400 100 400 100

Table 14: PC_3. Which of the following age groups do you fall into?

Unweighted Weighted

Q3:Age n= % n= %

Under 18 years 0 0 0 0

18 - 24 24 6 25 6

25 - 34 61 15 64 16

35 - 44 82 21 81 20

45 - 54 94 24 93 23

55 - 64 72 18 72 18

65 years or older 66 17 64 16

TOTAL 399 100 399 100



Table 15: Q37. Which of the following best describes your household?

Unweighted Weighted

Household type n= % n= %

Without children 176 44 177 45

With children 196 49 191 48

Other 24 6 27 7

Refused 0 0 0 0

TOTAL 396 100 396 100

Table 16: Q39. Are you currently employed in the poultry meat industry?

Unweighted Weighted

Employed in meat industry n= % n= %

No 393 98 391 98

Yes 6 2 7 2

TOTAL 399 100 399 100

Table 17: Q40. Are you of Aboriginal or Torres Strait Islander origin?

Unweighted Weighted

Aboriginal/TSI origin n= % n= %

No 394 99 394 99

Yes, Aboriginal 4 1 4 1

Yes, Torres Strait Islander 1 0 1 0

TOTAL 399 100 399 100



Table 18: Q43. What is the highest level of education you have attained?

Unweighted Weighted

Education level n= % n= %

Year 9 or below 41 11 38 10

Year 10 or equivalent 64 17 60 16



Trade certificate or apprenticeship 47 12 43 11

Diploma 44 11 47 12

Bachelors or Honours degree 60 16 64 17

Post-graduate qualifications (eg, Masters, PhD) 18 5 21 6

TOTAL 385 100 385 100

Table 19: Q44. Which of the following best describe the area where you live?

Unweighted Weighted

Q44. Area lived in n= % n= %

Non-capital city 196 49 144 36

Capital city 204 51 256 64

TOTAL 400 100 400 100



12 APPENDIX E: INDUSTRY SAMPLING PLAN

Target Population

The target population is the Australian poultry meat industry, which has been defined by FSANZ to include:

• chicken growers;

• other poultry growers (including ducks, turkeys, quail, squab or pigeons, geese, pheasants, guinea fowl, partridge, mutton birds and silky);

• poultry meat processors (including slaughter, boning, further processing and value adding);

• retail poultry meat sector (businesses who deal with fresh or frozen poultry meat, poultry meat products but not including small goods); and

• food service businesses who receive raw chicken and non-chicken poultry meat and cook on the premises (for example, fast food outlets, supermarket delicatessens).

Sample size and stratification

The design of the sample will be a significant factor underpinning the success of this project. We understand the key requirements for the sample to be:

• stratification by ‘significance’ where appropriate (e.g. major versus minor ‘players’ in the poultry meat industry)’;

• stratification by sub-sector according to activities/part of the poultry meat supply chain (eg farmers, manufacturers/processors, wholesalers, retailers and vendors);

• obtaining a sample which is statistically representative of the target population; and

• obtaining sufficient completed surveys to allow for precision in estimation of +/-5% at a 95% confidence level, for top level estimates.

Given these constraints, CBSR recommends the following sample design for the poultry meat industry component of the project.



Table 20: Proposed sampling design

Industry Sample or census Suggested n =

Sample of chicken farms (ensuring representation from suppliers to top 10 processors)

n=152 Poultry growing (meat), Game Bird Farming & Poultry hatchery operation (meat breeds) Sample of other farms (ducks, turkeys

and other) n=60

Completely enumerate processing plants from top 11 businesses

n=27

Sample remaining chicken businesses n=93

Poultry meat processors – manufacturing & packing (including frozen)

Sample non-chicken sector n=60

Poultry wholesaling (dressed, frozen or packed; except canned)

Sample n=60

Poultry retailing (including take away food, delicatessens, supermarkets & grocery stores, catering – functions, kosher and organic products)

Sample n=120

TOTAL n=572

Sampling Unit

Given that many businesses in the poultry food industry have operations that span sectors of the industry (from growing to processing) and different locations, we feel it is important to clearly define the sampling unit of this survey.

The sampling unit for this survey will be business operations at a single location.

For example, Mario’s Poultry is listed in the Telstra Yellow Pages as having operations in both processing and retailing. From a sampling perspective we will be considering Mario’s as two sampling units – one in scope of the processing part of the study and another that is in scope of the retailing part of the study.

Similarly, Inghams Enterprises, a multi-site operation with operations that span across growing, processing, wholesaling and retailing, would have multiple opportunities to respond to the questionnaire. Here, each location would be considered a separate sampling unit so that the Inghams poultry farm in Tamworth NSW has the same chance of being selected to respond to the growers’ survey as the Inghams poultry farm in Quirindi NSW.

Our motivation for defining the sampling unit at this level is that we believe it is important to measure knowledge, awareness, attitudes and activities at the level where these may differ, namely the individual locations of the business. We want to ensure that the survey captures what is actually happening, ‘on the factory floor’ so to speak. The alternative would be to survey each business ‘group’ (eg Inghams Enterprises) only once, by talking to a manager at



Head Office, for example. We are concerned that the data yielded from such an approach would not reflect the actual practices related to food safety in the poultry meat industry.

As we plan to completely enumerate the top 11 poultry meat processors, this will involve a survey of all business operations for all individual locations. For example, we understand that, as a top 11 processor, Inghams operates nine processing centres across Australia, and in order to completely enumerate the top 11 poultry meat processors, we would contact all nine of Inghams’ processing centres as well as all the processing centres for the other top 11 processors.

Sample Frame

The sample for the Poultry Meat Industry representatives will be sourced using the Electronic Yellow Pages. The following categories will be included in the sample frame, as agreed with FSANZ:

• Poultry growing, incorporating the Yellow Pages categories of: o Poultry Farmers & Dealers

• Poultry processing, incorporating the Yellow Pages categories of: o Poultry Processing & Supplies o Food Products – Manufacturers and Processors

• Poultry wholesaling, incorporating the all poultry wholesale listings from: o The Retail World Guide

• Poultry retailing, incorporating the yellow pages categories of: o Poultry – Retail o Butchers – Retail o Frozen Foods – Retail o Take Away Food o Delicatessens o Supermarkets and Grocery Stores o Catering – Functions o Kosher Products o Organic Products

The sample frame will be compiled in the following way:

• All organisations that fall within these categories will be compiled into four separate databases

• Each database will then be examined and duplicate entries removed. o Here a duplicate refers to a business that is listed multiple times within a

database using the same address/telephone number. For example: Chicken Treat appears in the Yellow Pages in both the “Catering –

Functions” category and the “Take Away Food” category using the same address.

Both of these Yellow Pages categories fall within the Poultry retailing stratum for the purposes of this survey.

Given that an organisation should appear only once in each stratum using the same address, one of these entries for Chicken Treat would be deleted using this duplication removal protocol.



However, the other Chicken Treat outlets that appear in the Yellow Pages under the “Take Away Food” category would not be removed as they are listed using different addresses and are therefore individual sampling units.

• After duplicates are removed in each database, the list will be supplemented by as many information sources as practical and assistance will be sought from industry representatives for this task, provided no duplication is being created.

• Once these steps above are complete, we will have four sample frames ready for sampling to begin.

Representativeness of the sample frames

Using industry assistance, we believe that the sample frames we collate will be as representative as possible of the target population. That is, for poultry processors and retailers we have no reason to suspect that the frame will not adequately represent the total population or that the units of the frame will be substantially different from the total population.

However, for poultry growers, we are aware that the frame under-represents the number of poultry growers. For this reason, we plan to use a multi-stage sampling strategy (outlined in section 0). This strategy includes asking poultry processors for their suppliers so that we can supplement the sample frame.

In addition, the sample frame for wholesalers is not representative of all poultry wholesalers. Rather, it represents what we believe to be the major poultry wholesalers currently operating in Australia.

Sampling

Once the four sample frames have been prepared, sampling will take place to produce the initial contact list comprising the businesses we will contact to ask for their participation in the study. Sampling for the databases will vary as follows:

Sampling strategy for Poultry Growers

The sampling plan calls for 152 interviews be complete with chicken growers and 60 interviews be complete with non-chicken growers.

As indicated in section 0, because of suspected deficiencies in the sample frame, a two-stage sampling strategy will be used for poultry growers.

Firstly, we will randomly select sufficient units from the sample frame (the contact list) to ensure a final sample of 122 chicken growers and 50 non-chicken growers complete the survey. As the sample frame can not identify if the grower is chicken or non-chicken, we will set a quota of non-chicken growers of 50, and continue the fieldwork process until this is complete. We will keep a record of the incidence of chicken growers compared to non-chicken growers for weighting purposes.

The remaining 30 chicken grower interviews and 10 non-chicken grower interviews will be completed by randomly selecting growers from a list compiled from poultry processors. That is, at the end of each poultry processing interview, processors will be asked to provide the names of all their growers. From this list of growers, 30 chicken and 10 non-chicken grower interviews will be completed. We believe that this is the most efficient method of completing



interviews with both growers listed in the Yellow Pages and those not listed in the Yellow pages given this project’s time and budgetary constraints.

Sampling strategy for Poultry Processors

The proposed sampling design calls for complete enumeration of all the processing plants of the top 11 businesses. We understand these top 11 businesses to be:

Table 21: Top 11 Processors

Company Name Number of Processing Plants in all states and territories

Inghams Enterprises 9

Bartter Enterprises 6

Baiada Poultry P/L 3

Cordina Chicken Farms 2

Golden Cockerel P/L 1

Hazeldene's 1

Red Lea Chickens P/L 1

Pepe's P/L 1

CP & L Quast & Son 1

New England Spec. Poultry 1

Game Farm P/L 1

Total 27

All processing locations for these businesses will be removed from the sample frame and placed onto the Top 11 Poultry Processors Contact List for complete enumeration.

After the processing locations for the top 11 processors have been removed from the sampling frame, we would then randomly select sufficient units from the sample frame (the contact list) to ensure a final sample of 153 poultry processing plants complete the survey, including 93 chicken processing plants and 60 non-chicken processing plants.

We suspect that due to the prevalence of chicken processors in the market, the stratum of 93 chicken processors will fill before the stratum of 60 non-chicken processors. Once the chicken processors stratum is filled, a screening question will be introduced into the questionnaire whereby only non-chicken processors would be interviewed until this stratum is filled. We will keep a record of the incidence of chicken growers compared to non-chicken growers for weighting purposes.

Sampling strategy for Poultry Wholesalers

A small sample of 20 poultry wholesalers will be surveyed for this research project. The Sample Frame has approximately 25 sampling units, which will mean that we will attempt to completely enumerate this sector. However, as noted previously, this frame does not represent all poultry wholesalers. Rather, it represents what we believe to be the major poultry wholesalers currently operating in Australia.



Sampling strategy for Poultry Retailers

A sample of 120 poultry retailers will be included in this sample. The contact list will be generated by selecting retailers at random from the sample frame. However, the sample frame is not able to identify whether retailers are poultry retailers or not. The poultry retailer questionnaire will be structured so that retailers are screened and only those who handle uncooked poultry products continue with the survey. Contact information will be maintained so that the incidence of poultry retailers versus non-poultry retailers can be monitored.

When the fieldwork is complete, and the proportion of poultry retailers versus non-poultry retailers is known, the relative proportion will be used to estimate the total population size of poultry retailers. For example, if…

• we have 20,000 retailers on the sample frame; and • we successfully contact 200 retailers to complete the survey but 80 of those do not

handle uncooked poultry products; then • the proportion of poultry retailers is 60% (120 out of 200); and • we can assume that of our 20,000 retailers in the sample frame, approximately 60% or

12,000 are poultry retailers.

Comparing the contact lists

One final step to be completed before fieldwork commences is to compare all the contact lists. That is, contact lists will be compiled for:

• Growers • Processors – complete enumeration of the top 11; • Processors – random sample of all other processors; • Wholesalers –complete enumeration or major wholesalers; and • Retailers – random sample.

When these contact lists are compiled, each list will be compared to determine if any of the proposed sampling units are the same. If individual sampling units have been chosen for multiple questionnaires, one questionnaire will be chosen at random for the respondent to complete. If, at the end of the survey period there is insufficient sample, these units may be recontacted to complete alternative questionnaires.

Weighting

For those sectors of the poultry industry that will not be completely enumerated, weighting will be required. The final sample will be weighted back to the sample frame, which will be considered to be representative of the total population size.

Margins of Error

It is not possible to determine the actual margins of error on the estimates yielded by the above sample until the size of the populations in certain groups, such as primary producers and processors, are known. Moreover, because we propose completely enumerating (CE) some sectors – to ensure reliability of the sample – the margins of error given by the relevant statistical formula will overstate the actual margin of error. However, as a guide, we have put together a table of estimated maximum margins of error.



Table 22: Estimated maximum margins of error

Survey yields an estimate of

50% 75% 90%

Primary producers – chicken n=152 ±7.9% ±6.9% ±4.8%

Primary producers – non-chicken n=60 * ±7.5% ±6.5% ±4.5%

Poultry meat processors – chicken n=120 ±8.9% ±7.7% ±5.4%

Poultry meat processors – non-chicken n=60 ±12.7% ±11.0% ±7.6%

Poultry meat wholesalers – major only – n=20 N/A – Complete Enumeration

Poultry retail and wholesale n=120 ±8.9% ±7.7% ±5.4%

Total sample of n=572 ±4.1% ±3.5% ±2.5%

We note that the margins of error estimates for the chicken meat processors are actually overestimates, because this sample of 120 includes at least 27 interviews to be completed with the top 11 processors and 20 interviews with wholesalers. This represents two completely enumerated sub-sectors, therefore lowering the overall margins of error slightly.

* This margin of error has been calculated using a total population size of 92, which was the total size of this population in a 2001 survey by the ABS. We did propose to completely enumerate this group, however, a complete sample frame could not be compiled.

Projected response rates

In-scope and out-of-scope sampling units

From our experience in using the Telstra Yellow Pages, we estimate that the live sample proportion will be approximately 45%. That is, the number of live and in scope businesses as a proportion of total businesses will be approximately 55%. The break-up of this 55% is described below.

This includes approximately 26% that are “dead” – i.e. are expected to be consistently engaged, no answer, answering machine at the end of the fieldwork period. Also included in this 26%, are 7% that is expected to be potential respondents who make appointments to complete interviews, but those interviews are not completed because the fieldwork process concludes before the interview can take place.

We expect approximately 13% of numbers to be invalid – i.e. because they are not connected, not a business, or the wrong number.

We also expect that approximately 1%, or 40 businesses, will not be able to complete the questionnaire because of language, hearing or other barriers.

We also predict that approximately 15% will be ineligible to complete the survey because they fail the screening process. For example, the sample frame will not be able to help us distinguish between retailers who handle uncooked poultry from those who do not. Therefore, we estimate that approximately 15% will not be eligible for these reasons.

This proportion will differ according to the sample frame. For example, we estimate that 12% of growers that we attempt to contact will be out-of-scope because we will have already completed the required number of chicken growers and will still be attempting to fill



the non-chicken grower quota. Similarly, we predict that approximately 10% of wholesalers that we attempt to contact will not actual deal with chicken and therefore be out-of-scope. More importantly, however, we predict that approximately 25% of retailers that we attempt to contact will not deal with chicken, and therefore be out-of-scope. In contrast, the poultry processing frame will be drawn from categories within the Yellow pages that exclusively deal with poultry, and we are therefore predicting no businesses out-of-scope for this reason.

We will be collecting the names and addresses of the processing plants for the top-11 poultry processors. This will involve completing surveys with approximately 27 processing plants, leaving 545 sampling units to be randomly selected.

Similarly, we will be attempting to completely enumerate all the major wholesalers (n=20).

For the remaining 525 interviews that will be completed, we expect to draw a total of 3,953 business names and telephone numbers to achieve the final sample of 525. The table on the next page details the expected outcomes for these numbers. Tables 5, 6, 7 and 8 on pages 13 and 14 further detail expected call outcomes for each industry sector (i.e. growers, processors, wholesalers and retailers).

Table 23: Projected in-scope and out-of-scope sampling units

Category Code # of

telephone numbers

% of total

numbers

Interviews fully completed F 525 14%

Explicit refusal RE 1254 32%

Subtotal Live and In Scope Numbers S 1779 45%

Dead\Ongoing - answering machine CM 278 7%

Dead\Ongoing - engaged CE 79 2%

Dead\Ongoing - no answer CN 397 10%

Ongoing - appointment made CA 278 7%

Dead\Ongoing subtotal 1,2 O 1033 26%

Invalid number 3 I 397 10%

Barrier 4 B 40 1%

Out of scope - not a business O1 94 2%

Out of scope - not poultry O2 610 15%

Subtotal Dead and Out of Scope Numbers D 1141 29%

Total used numbers U 3953 100%

1 Ongoing numbers are those numbers that we expect still to be “open” at the end of the fieldwork period, but no final outcome has yet to be determined.



2 Dead numbers are those numbers that we attempt to contact eight times during the fieldwork period, but were consistently engaged, no answer, or an answering machine.

3 Invalid numbers are those numbers that are wrong numbers, fax machines, etc…

4 Barrier refers to either a language or some other kind of barrier that prevents the interview from being completed.

Live Sample Proportion

Of the 3,953 businesses that we will initially draw, we expect 1,779 to be live and in scope. That is, the Live Sample Proportion will be approximately 45%.

These businesses are not expected to be in scope for the reasons outline in the table above.

These estimates have been determined from our past experience contacting businesses from random samples with sample frames generated from the Telstra Yellow Pages.

Response rates

Of the 1,779 businesses that we estimate will be live and in scope, we believe we will complete 525 interviews successfully. That is, the Overall Response Rate will be approximately 30%.

This estimate has been determined based on our past experience contacting businesses from the Telstra Yellow Pages.



Table 24: Projected call outcomes for Growers

Category Code # of

telephone numbers

% of total

numbers




Ongoing - answering machine CM 87 7%

Ongoing - engaged CE 25 2%

Ongoing - no answer CN 125 10%


Ongoing subtotal 1 O 324 26%


Barrier 4 B 12 1%


Out of scope - chicken quota full O2 150 12%





Table 25: Projected call outcomes for Processors

Category Code # of

telephone numbers

% of total

numbers










Barrier 4 B 7 1%







Table 26: Projected call outcomes for Retailers

Category Code # of

telephone numbers

% of total

numbers










Barrier 4 B 17 1%







13 APPENDIX F: ENFORCEMENT OFFICER SAMPLING PLAN

Summary

• 121 interviews were completed with Enforcement Officers from across Australia.

• Enforcement officers from both State/Territory government department/agencies AND from local government authorities (LGAs) were surveyed.

DDDDDDD. The ACT has no local government enforcement officers.

EEEEEEE. The Northern Territory has only one local government enforcement officer (Alice Springs Town Council). This enforcement officer will be included in the state/territory government department/agencies complete enumeration.

Sampling plan for State/Territory government department/agencies

• All enforcement officers from the State/Territory government department/agencies were surveyed. That is, a census was conducted of all State/Territory government enforcement officers.

• Forty-nine (49) State/Territory officers were surveyed.

Sampling plan for local government authorities

• A random sample of LGA enforcement officers was surveyed.

• It was proposed to complete 60 interviews with LGA offices. However, a final sample size of 72 was obtained.

• Sampling was conducted as follows:

FFFFFFF. All councils were classified according to whether they are a council from a state capital city or not.

GGGGGGG. A stratified sample was then drawn. Stratification occurred according to the proportion of councils indicated in Table 27. These proportions were been determined according to the proportion of the Australian population living in these geographical areas. For example, 22% of the Australian population live in Sydney. Therefore, 22% of the intended 60 interviews to be completed with LGAs will be completed with councils from Sydney.

HHHHHHH. One interview was completed per LGA. Enforcement officers were chosen at random from each LGA. The enforcement officer whose first name began closest to the letter “A” was selected to complete the interview.



Table 27: Stratified sampling plan for LGAs

Region Number of councils %

Sydney 13 22%

NSW - Remainder 8 13%

Melbourne 11 18%

VIC - Remainder 4 7%

Brisbane 5 9%

QLD - Remainder 6 11%

Adelaide 4 6%

SA - Remainder 1 2%

Perth 4 7%

WA - Remainder 2 3%

Hobart 1 1%

TAS – Remainder 1 1%

Total 60 100%

Expected Response Rates for LGAs

We selected 90 LGAs randomly from the sample frame as presented in Table 28. This number of LGAs was selected assuming we were to complete 60 interviews and would achieve a 67% response rate overall.

Table 28: LGA Response rates

Region Number of completed

LGA interviews Number of LGAs to be selected for contact

Predicted Response Rate

Sydney 13 19 70%

NSW - Remainder 8 11 70%

Melbourne 11 16 70%

VIC - Remainder 4 6 70%

Brisbane 5 7 70%

QLD - Remainder 6 9 70%

Adelaide 4 6 70%

SA - Remainder 1 2 50%

Perth 4 6 70%

WA - Remainder 2 4 50%

Hobart 1 2 50%

TAS – Remainder 1 2 50%

Total 60 90 67%



14 APPENDIX G: INDUSTRY QUESTIONNAIRE

QUESTIONNAIRE

Project Number: 70357 7900 FSANZ Poultry Meat Safety Issues – Poultry Industry Questionnaire

For the poultry meat industry, the quantitative research will aim to assess the:

• current level of awareness and knowledge of managers of poultry meat businesses of food safety issues;

• current behaviours and practices in relation to their impact on food safety;

• sources of information on food safety and usefulness of this information;

• provisions for staff training on food safety issues;

• standards, codes of practice and/or guidelines currently used; and

• extent of self-regulation within each segment.

GROWER QUESTIONNAIRE

PROCESSOR QUESTIONNAIRE

WHOLESALER QUESTIONNAIRE

RETAILER QUESTIONNAIRE

NOTE TO INTERVIEWER:

TEXT IN CAPITALS ARE INSTRUCTIONS

TEXT IN SENTENCE CASE IS THE SCRIPT

DK = DON’T KNOW



R = REFUSED

VOL = VOLUNTEERED (I.E. ACCEPT THIS AS A VALID RESPONSE, BUT DO NOT

OFFER IT AS A RESPONSE CATEGORY)

PRE-CODES

2. SELECTED FOR FOLLOWING QUESTIONNAIRE:

DO NOT READ (MR) CODE SEQUENCE INSTRUCTION

GROWING 01 CONTINUE

PROCESSING 02 CONTINUE

WHOLESALING 03 CONTINUE

RETAILING 04 CONTINUE

3. QUESTION DELETED 4. QUESTION DELETED 5. QUESTION DELETED 6. QUESTION DELETED

INTRODUCTION

Good morning / afternoon / evening. My name is [INTERVIEWER] from Colmar

Brunton Social Research. Today, I am calling on behalf of Food Standards Australia

New Zealand, an independent statutory authority that protects the health and safety

of the people in Australia and New Zealand by maintaining a safe food supply.

IF GROWER, SAY: May I speak to the owner or manager please? IF ADDITIONAL GOWER SAMPLE, SAY: May I speak to <INSERT NAME FROM

LIST> please?

IF PROCESSOR, SAY: May I speak to your Quality Assurance Manager please? IF WHOLESALER, SAY: May I speak to <INSERT NAME FROM LIST> please?

IF RETAILER, SAY: May I speak to the owner, manager or Chief Executive please?



IF CORRECT PERSON IS NOT AVAILABLE, ASK FOR THEIR NAME AND DIRECT

TELEPHONE NUMBER TO MAKE AN APPOINTMENT TO CALL BACK.

7. WHEN CORRECT PERSON IS ON THE PHONE:




of the people in Australia and New Zealand by maintaining a safe food supply.

Is now a good time to speak to you, or would it be more convenient if I make an

appointment to call back later?

DO NOT READ (SR) CODE SEQUENCE INSTRUCTION

IF UNAVAILABLE 01 ARRANGE A TIME TO CALL BACK

IF NO ANSWER 02 CALL BACK AT A LATER TIME

IF AVAILABLE 03 CONTINUE

IF GROWER, PROCESSOR OR RETAILER SAY: We are conducting a confidential research project and we would like to include your

business’s views. The research concerns current levels of awareness and knowledge

of food safety issues and practices within the poultry <INSERT Q2> industry.

IF Q2=04, SAY: Does your business sell raw poultry products to the general public or

cook raw poultry products and sell those products to the general public?

ADDITIONAL CLARIFICATION IF NEEDED: By poultry, I mean chicken, turkey, duck,

quail, geese pheasant, pigeon and guinea fowl, but not emu or ostrich.

IF WHOLESALER SAY: We are conducting a confidential research project and we would like to include your



business’s views. We recently sent your company a letter explaining this. The

research concerns current levels of awareness and knowledge of food safety issues

and practices within the poultry <INSERT Q2> industry.

Are you the best person to speak to in relation to this? Or should we speak to

someone else within your business?


No, refers to another

respondent

00 RETURN TO Q7(above)

Yes 01 CONTINUE

No, does not want business

to participate

02 THANK AND CLOSE

If you choose to participate, please be assured that the information and opinions you

provide will be used only for research purposes and your responses will remain

confidential. In particular, no individual responses will be given to our client, they will

only be reported in aggregate form.

IF GROWER, PROCESSOR OR RETAILER SAY: We are contacting businesses that deal with poultry meat products at random from

the Telstra Yellow Pages. Please be assured that Food Standards Australia New

Zealand will not be informed which poultry businesses responded to this survey.

ADDITIONAL GOWER SAMPLE, SAY: We are contacting all poultry growers that supply major poultry processors. We have

been given your contact information from <INSERT PROCESSOR NAME FROM

SAMPLE FRAME>. Please be assured that neither Food Standards Australia New

Zealand nor your processor will be informed of your individual answers to this survey. IF WHOLESALER SAY: As a part of this survey, we are contacting all the major poultry wholesalers. Please



be assured that Food Standards Australia New Zealand will not be informed which

poultry businesses responded to this survey.

The survey will take around twenty minutes.

IF NECESSARY, SAY: This survey has been approved by the Australian Government

Statistical Clearing House. The approval number is 01581-01. You may phone the

Statistical Clearing House on (02) 6252 5285 to verify the approval number.

Are you interested in participating?

DO NOT

READ (SR)

CODE SEQUENCE INSTRUCTION

Yes 01 CONTINUE WITH SCREENER

No 00 THANK & CLOSE

Before I begin I would just like to make you aware that this call may be monitored for

quality assurance and/or training purposes. Are you happy to continue?


Yes 01 CONTINUE

No 00 THANK & CLOSE

SCREENER/DEMOGRAPHICS

8. Firstly, what is your role within the business?

DO NOT READ (SR) CODE SEQUENCE

INSTRUCTION

Owner/Partner 01 CONTINUE



Chief Executive/General Manager 02 CONTINUE

Senior Executive 03 CONTINUE

Quality Assurance Manager/Officer 04 CONTINUE

HACCP Manager/Officer 05 CONTINUE

Safety Manager/Officer 06 CONTINUE

Supervisor 07 CONTINUE

Other, please specify 96 CONTINUE

Don’t know 97 CONTINUE

Refused 99 CONTINUE

9. Which of the following activities is your business involved in? Is it involved in…

READ (MR) CODE SEQUENCE

INSTRUCTION

Poultry growing 01 CONTINUE

Transportation of live birds 02 CONTINUE

Poultry processing (other than de-boning and value-adding)

03 CONTINUE

Poultry de-boning 04 CONTINUE

Poultry value-adding 09 CONTINUE

Transportation of processed poultry meat 05 CONTINUE

Poultry wholesaling 06 CONTINUE

Poultry retailing excluding take-away 07 CONTINUE



Take-away outlets that sell poultry meat products 08 CONTINUE

Don’t know (VOL) 97

Refused (VOL) 99

Ask for someone who can/is willing to answer this, or close

IF Q2=02 AND Q9≠03 AND Q9=04 CLASSIFY AS “DE-BONER” AND SKIP QUESTIONS AS

SPECIFIED.

IF Q2=02 AND Q9≠03 AND Q9=09 CLASSIFY AS “VALUE-ADDER” AND SKIP QUESTIONS AS

SPECIFIED.

10. SKIP TO Q11 IF Q2≠01: How many birds do you currently have on your farm at this location? IF THE RESPONDENT DOESN’T KNOW, PROMPT WITH An estimate will be appropriate.


INSTRUCTION

RECORD NUMBER OF BIRDS CONTINUE

Don’t know D CONTINUE

Refused R CONTINUE

11. SKIP TO Q13 IF Q2≠02: PROCESSORS ONLY: How many birds do you process per hour at this location? IF RESPONDENT DOES NOT KNOW, ASK HOW MANY BIRDS PROCESSED PER DAY AND THEN ASK THEM TO DIVIDE THIS BY THE NUMBER OF HOURS THE PLANT OPERATES FOR EACH DAY. ALSO SAY, “An approximation will be fine”.


INSTRUCTION

Less than 250 01 SKIP TO Q13

250-999 02 SKIP TO Q13



1000-4999 03 SKIP TO Q13

5000-9999 04 SKIP TO Q13

10,000 or more, please specify 05 SKIP TO Q13


Refused 99 CONTINUE

12. ONLY FOR PROCESSORS WHO CANNOT ANSWER Q11: How many kilograms of poultry meat do you process each day at this location? IF NEEDED, SAY, “An approximation will be fine”.


INSTRUCTION

RECORDS KGS CONTINUE


Refused R CONTINUE

13. SKIP TO Q14 IF Q2≠03 OR 2≠04: How many kilograms of poultry meat would you sell each day at this location? IF NEEDED, SAY, “An approximation will be fine”.


INSTRUCTION

RECORD KGS CONTINUE


Refused R CONTINUE

14. How many full-time staff does your business currently employ at your location?




INSTRUCTION

None 00 CONTINUE

RECORD NO. OF EMPLOYEES CONTINUE


Refused 9999 CONTINUE

15. In the past week, did you have any part-time or casual staff working at your location?


INSTRUCTION

No 00 SKIP TO Q17

Yes 01 CONTINUE

Don’t know 97 SKIP TO Q17

Refused 99 SKIP TO Q17

16. In the past week, approximately how many hours, in total, did these part-time and casual staff work? PROMPT FOR AN ESTIMATE IF NECESSARY.


INSTRUCTION

None 00 CONTINUE

RECORD NUMBER OF HOURS CONTINUE




Refused R CONTINUE

17. Next, I would like to ask you a series of questions specifically related to the poultry <INSERT Q2> part of your business IF Q2 = 01, specifically your growing sheds. So, when answering all the questions in this survey, please only think about your <INSERT Q2> operations. CONTINUE TO Q19.

18. DELETED QUESTION.

19. FOLLOW INSTRUCTIONS BELOW:

SEQUENCE INSTRUCTION

IF Q2=01 (GROWER) CONTINUE TO Q20 ON GROWER QUESTIONNAIRE SECTION

IF Q2=02 (PROCESSOR) SKIP TO Q20 ON PROCESSOR QUESTIONNAIRE SECTION

IF Q2=03 (WHOLESALER) SKIP TO Q20 ON WHOLESALER QUESTIONNAIRE SECTION

IF Q2=04 (RETAILER) SKIP TO Q20 ON RETAILER QUESTIONNAIRE SECTION



GROWER QUESTIONNAIRE

20. What type of poultry does your business grow?

DO NOT READ (MR) CODE SEQUENCE

INSTRUCTION

Chicken/broilers 01 CONTINUE

Turkey 02 CONTINUE

Duck 03 CONTINUE

Quail 04 CONTINUE

Squab/Pigeons 05 CONTINUE

Geese 06 CONTINUE

Pheasant 07 CONTINUE

Guinea fowl 08 CONTINUE

Silky 09 CONTINUE

Mutton bird 10 CONTINUE

Partridge 11 CONTINUE


None of these products 98 THANK AND CLOSE

Don’t know 97

Refused 99




21. Would you describe the poultry meat processing done by your business as all manual or is it automated?

22. Overall, how important is food safety to your poultry growing business? Please use a scale of 1 to 10, where 1 is not at all important and 10 is extremely important.

Extremely Unimportant

Extremely important

DK (VOL)

R (VOL)

01 02 03 04 05 06 07 08 09 10 97 99

23. What sorts of things does your business do to reduce the risk of food-borne illness from poultry meat products derived from your birds? PROBE WITH, “What else?” UNTIL RESPONDENT SAYS “NOTHING ELSE”. IF RESPONDENT ANSWERS WITH CODE 05 :HACCP Plan” PROMPT: “And what sort of things does your business do through your HACCP plan to reduce the risk of food-borne illness?”


INSTRUCTION

Employees regularly wash their hands 01 CONTINUE

Workers wear protective clothing or uniforms 02 CONTINUE

Rodent controls are in place 03 CONTINUE

Insect controls are in place 04 CONTINUE

A Hazard Analysis Critical Control Point (HACCP) Plan/System is followed

05 CONTINUE

Your shed area is completely fenced 06 CONTINUE

Your farm has signs posted to keep visitors away from the poultry sheds

07 CONTINUE

No other species are kept on the farm 08 CONTINUE

Feed spillages are cleaned up immediately 09 CONTINUE



Wild species are kept off the farm 10 CONTINUE

A clean water supply is maintained for birds 11 CONTINUE

Sheds are cleaned out between batches 12 CONTINUE

Sheds are left for 7-10 days between batches 13 CONTINUE

Dead birds are disposed of in a biosecure manner (e.g. dead birds are composted or placed in refrigerated containers that are collected regularly)

14 CONTINUE

All gates on the farm are lockable 15 CONTINUE

SKIP IF Q9≠2 Vehicles that transport live birds are cleaned after every run

16 CONTINUE

Bird health is checked regularly (e.g. swab for harmful bacteria)

32 CONTINUE

Bird feed is heat treated 33 CONTINUE

Restrict duties of employees who are ill (e.g. don’t handle birds, stay home)

34 CONTINUE

Audits are conducted regularly 35 CONTINUE

Employees shower at work before starting 36 CONTINUE

Employee health is monitored regularly 37 CONTINUE

Workers are not allowed to have pet birds 38 CONTINUE

Foot baths are in place 39 CONTINUE

Employees regularly change gloves 40 CONTINUE

Provide food safety training to all employees 41 CONTINUE

Other, specify 96 CONTINUE




Nothing 98 CONTINUE

Refused 99 CONTINUE

24. Now I am going to read out things that other businesses sometimes do to reduce the risk of food-borne illness from poultry meat products derived from your birds. Can you please say whether or not your business does each one?

READ AND ROTATE THOSE NOT

MENTIONED IN Q23 (SR)

No Yes DK

(VOL)

R

(VOL)

a) Employees regularly wash their hands 00 01 97 99

b) Workers wear protective clothing or uniforms

00 01 97 99

c) Rodent controls are in place 00 01 97 99

d) Insect controls are in place 00 01 97 99

e) A Hazard Analysis Critical Control Point Plan/System is followed

00 01 97 99

f) Your shed area is completely fenced 00 01 97 99

g) Your farm has signs posted to keep visitors away from the poultry sheds

00 01 97 99

h) No other species are kept on the farm 00 01 97 99

i) Feed spillages are cleaned up immediately 00 01 97 99

j) Wild species are kept off the farm 00 01 97 99

k) A clean water supply is maintained for birds

00 01 97 99

l) Sheds are cleaned out between batches 00 01 97 99

m) Sheds are left for 7-10 days between batches

00 01 97 99

n) Dead birds are disposed of in a biosecure manner (e.g. dead birds are composted or placed in refrigerated containers that are collected regularly)

00 01 97 99



p) SKIP IF Q0≠2 Vehicles that transport live birds are cleaned after every run

00 01 97 99

ff) Bird health is checked regularly (e.g. swab for harmful bacteria)

00 01 97 99

gg) Bird feed is heat treated 00 01 97 99

ii) Audits are conducted regularly 00 01 97 99

jj) Employees shower at work before starting 00 01 97 99

kk) Employee health is monitored regularly 00 01 97 99

mm) Foot baths are in place 00 01 97 99

25. QUESTION DELETED

26. I’m going to read out a list of stages in the poultry meat supply chain from growers to consumption. For each one, I’d like you to tell me how likely is it that failure to apply appropriate precautions at this stage could lead to food-borne illness in the end product. Please rate the likelihood from 1 to 10, where 1 is ‘extremely unlikely’ and 10 is ‘extremely likely’.

READ AND ROTATE (SR) 1-10 DK

(VOL)

R

(VOL)

a) Poultry growing 97 99

b) Transportation of live birds 97 99

c) Poultry processing (other than de-boning) 97 99

d) Poultry de-boning 97 99

e) Transportation of processed poultry meat 97 99

f) Poultry wholesaling 97 99



g) Poultry retailing excluding take-away 97 99

h) Take-away outlets that sell poultry meat products 97 99

i) Handling of poultry meat by consumers 97 99

27. Next, I’m going to ask some questions about potential contamination of your birds. What chemicals or types of chemicals are you aware of that could potentially contaminate your birds?


INSTRUCTION

None 00 SKIP TO Q31

Antimicrobial agents 01 CONTINUE

Antibiotics 02 CONTINUE

Dioxins/Polychlorinated biphenyls 03 CONTINUE

Heavy metals 04 CONTINUE

Hormones 05 CONTINUE

Pesticides (including insecticides and rodenticides) 06 CONTINUE

Sanitising or cleaning agents (e.g. chlorine) 07 CONTINUE

Sodium acetate 08 CONTINUE

Grease from equipment 09 CONTINUE






28. What, if any, are the three main practices you employ to reduce the risk of chemical contamination of your birds in your poultry growing operations?

DO NOT READ (MR) RECORD VERBATIM CODE SEQUENCE

INSTRUCTION

Accept up to three responses CONTINUE


Refused 99 CONTINUE

SKIP TO Q31 IF GROWERS.

29. What kinds of physical things are you aware of that could potentially contaminate your poultry meat products?

30.What, if any, are the three main practices you employ to reduce the risk of physical contamination of your poultry meat products? IF DON”T MENTION THREE PROMPT Anything else?



31.What microbiological food safety hazards like bacteria or viral pathogens are you aware of that could potentially contaminate your birds?


None 00 CONTINUE

Salmonella 01 CONTINUE

Campylobacter 02 CONTINUE

Listeria monocytogenes 03 CONTINUE

Clostridium perfringens 04 CONTINUE

Staphylococcus aureus 05 CONTINUE

E. coli 06 CONTINUE



Refused 99 CONTINUE


33. SKIP TO Q34 IF Q31=00 OR 97 OR 99. What, if any, are the three main practices you employ to reduce the risk of microbiological contamination of your birds in your poultry growing operations?

DO NOT READ (MR) RECORD VERBATIM CODE SEQUENCE INSTRUCTION



Does not apply to my business 98 CONTINUE



Refused 99 CONTINUE

34. I am now going to list a series of statements, and I would like you to indicate whether you agree or disagree with each. Please use a scale of 1 to 10, where 1 is strongly disagree and 10 is strongly agree.

ROTATE

39. Poultry growers don’t do enough to control food safety risks on farms

40. Poultry processors don’t do enough to control food safety risks in processing plants

41. Supermarkets don’t do enough to control food safety risks from poultry meat in their outlets

42. Fast food outlets don’t do enough to control food safety risks from poultry meat

43. Consumers must take responsibility for food safety when preparing and eating poultry meat products

44. DELETE QUESTION.

45. QUESTION DELETED.

46. Now I am going to read out things that other businesses sometimes do to train or inform their poultry growing employees about food safety. Can you please say whether or not your business does each one for any of your employees?

READ AND ROTATE (SR) No Yes DK

(VOL)

R

(VOL)

a) Provide induction/orientation training 00 01 97 99

Strongly disagree

Strongly agree

DK R

01 02 03 04 05 06 07 08 09 10 97 99



b) Provide performance reviews 00 01 97 99

c) Provide accredited food safety training for handling poultry

00 01 97 99

d) Provide non-accredited food safety training for poultry

00 01 97 99

e) Circulate food safety regulation documents 00 01 97 99

f) Circulate brochures, pamphlets or put up posters

00 01 97 99

g) Circulate trade or industry magazines or journals

00 01 97 99

h) Circulate international information (e.g. from World Health Organisation or CODEX)

00 01 97 99

47. Next, I have some questions about the codes, guidelines and standards that are used in the poultry meat industry. What standards, codes of practice, contracts or guidelines does your poultry growing business adhere to in relation to food safety, if any? PROBE WITH, “What else” UNTIL RESPONDENT INDICATES THAT THEY HAVE SAID ALL THEY CAN THINK OF. IF RESPONDENT ANSWERS WITH “Food Safety Standards Code produced by FSANZ” OR SOMETHING SIMILAR, PROMPT WITH, “What chapter(s) for the Food Safety Standards Code?””. IF RESPONDENT DOES NOT KNOW WHICH CHAPTER, CODE “01”.


INSTRUCTION

None 00 CONTINUE

Food Standards Code produced by Food Standards Australia New Zealand (no further information supplied)

01 CONTINUE

Chapter 1 General Food Standards of the Food Standards Code

02 CONTINUE

Chapter 2 Food Product Standards of the Food Standards Code

03 CONTINUE

Chapter 3 Food Safety Standards of the Food Standards Code

04 CONTINUE

Safe Food Australia 05 CONTINUE



National Biosecurity Manual for Contract Meat Chicken Farming

06 CONTINUE

The Australian Standard for the construction of premises and hygienic production of poultry meat for human consumption (AS 4465-2001)

07 CONTINUE

The Australian Standard for the Hygienic Production and Transportation of Meat and Meat Products for Human Consumption (AS 4694-2002)

08 CONTINUE

A Hazard Analysis Critical Control Point Plan/System (HACCP) or Quality Assurance program

09 CONTINUE

Contractual obligations with growers, processors or retailers

11 CONTINUE

Guidelines of Animal Health Australia 12 CONTINUE

Other federal government regulations/laws (e.g. AQIS)

13 CONTINUE

State government animal health regulations 14 CONTINUE

State government food hygiene/safety acts/regulations

15 CONTINUE

Other state government regulations/laws/guidelines/codes of practice (e.g. NSW Food Authority/Primesafe/Safefood Qld)

16 CONTINUE

Local government regulations/bylaws 17 CONTINUE

Industry management guidelines/codes of practice (e.g. Australian Chicken Meat Federation Codes of Practice such as HACCP manual or broiler risk analysis)

18 CONTINUE



Refused 99 CONTINUE



48. And does your business adhere to …?

READ AND ROTATE THOSE NOT MENTIONED IN Q47 (SR).

No Yes DK

(VOL)

R

(VOL)

c) National Biosecurity Manual for Contract Meat Chicken Farming

00 01 97 99

e) The Australian Standard for the Hygienic Production and Transportation of Meat and Meat Products for Human Consumption (AS 4694-2002)

00 01 97 99

f) A Hazard Analysis Critical Control Point Plan/System (HACCP) or Quality Assurance program

00 01 97 99

g) Contractual obligations with processors or retailers

00 01 97 99

h) Guidelines of Animal Health Australia 00 01 97 99

i) State government animal health regulations 00 01 97 99

j) State government food hygiene/safety regulations

00 01 97 99

k) Local government regulations/bylaws 00 01 97 99

l) Industry management guidelines/codes of practice (e.g. Australian Chicken Meat Federation Codes of Practice such as HACCP manual or broiler risk analysis)

00 01 97 99

SKIP TO Q50 IF Q47=04 OR Q47=05 OR Q48a_03=01 OR Q48b=01 . (I.E. ASK

ONLY OF RESPONDENTS WHO HAVE INDICATED THEY DON’T COMPLY WITH

CHAPTER 3 OR SAFE FOOD AUSTRALIA)

49. Before today, had you heard of the Chapter 3 Food Safety Standards of the Food Standards Code or the guide to Chapter 3, “Safe Food Australia”?


INSTRUCTION

No 00 SKIP TO Q51



Yes 01 CONTINUE


50. You indicated that your business adheres to Chapter 3 Food Safety Standards of the Food Standards Code. What things does your business do to comply with the Chapter 3 Food Safety Standards?

51. Have you heard of the Chapter 4 Primary Production and Processing Standards of the Food Standards Code?


INSTRUCTION

No 00 CONTINUE

Yes 01 CONTINUE

Refused 99 CONTINUE

52. Next, I am going to ask some questions about inspections of your poultry <INSERT Q2> operations.

53. In 2003, how many inspections by personnel not employed at your location were conducted of your poultry growing operations? This includes inspections by processors or retailers.




INSTRUCTION

None 00 SKIP TO Q56

RECORD NUMBER OF INSPECTIONS CONTINUE



54. And again in 2003, how many food safety inspections by personnel not employed at your location were conducted of your poultry growing operations? This includes inspections by processors or retailers.


INSTRUCTION

None 00 SKIP TO Q56




55. Which external organisations conducted these inspections?


INSTRUCTION

Australian Quarantine and Inspection Service

(AQIS)

01 CONTINUE

Industry group 02 CONTINUE

Contractual party (e.g. processor or retailer) 03 CONTINUE



State government agency (e.g. Primesafe, NSW Food Authority or SafeFood QLD)

04 CONTINUE

Local government authority 05 CONTINUE



Refused 99 CONTINUE

60. Now I would like to talk about sources of information in relation to poultry meat safety. Where do people in your business get information on food safety in the poultry growing industry?


INSTRUCTION

Don’t get information about food safety 00 SKIP TO Q62

Animal Health Australia (AHA) 01 CONTINUE

Australian New Zealand Food Standards Code /

FSANZ / ANZFA

02 CONTINUE


Australian Quarantine and Inspection Service (AQIS) 04 CONTINUE

Australian Standards 05 CONTINUE



07 CONTINUE

Contractual parties including other

growers/processors/retailers

08 CONTINUE



Standards Australia 09 CONTINUE

Commonwealth Department of Agriculture, Fisheries and Forestry (DAFF or AFFA)

10 CONTINUE

Commonwealth Department of Health and Ageing (DoHA)

11 CONTINUE

Other commonwealth government agency/department

12 CONTINUE

State Government Environment Departments 13 CONTINUE

State Government Health Departments 14 CONTINUE

State Government Human Services Departments 15 CONTINUE

State Government Industry/Agriculture Departments 16 CONTINUE

NSW RESPONDENTS: NSW Food Authority 17 CONTINUE

VIC RESPONDENTS: Primesafe 18 CONTINUE

QLD RESPONDENTS: SafeFood Queensland 19 CONTINUE

Other state/territory government agency/department 20 CONTINUE

Local Government/councils 21 CONTINUE

Colleague at work 22 CONTINUE

Supervisor at work 23 CONTINUE

HACCP course 24 CONTINUE

Conferences (e.g. Poultry Information Exchange

(PIX), Australasian Turkey Federation, Asia Pacific

Poultry Health conference etc)

25 CONTINUE




Refused 99 CONTINUE

61. And do people in your business get information on food safety in the poultry growing industry from any of the following sources?

READ AND ROTATE ONLY THOSE NOT MENTION AT Q60 (SR)

No Yes DK

(VOL)

R

(VOL)

a) National Biosecurity Manual for Contract Meat Chicken Farming

00 01 97 99

b) Australian New Zealand Food Standards Code 00 01 97 99

c) Australian Quarantine and Inspection Service 00 01 97 99

d) Australian Standards produced by Standards Australia

00 01 97 99

e) Federal government departments or agencies 00 01 97 99

f) State/territory government departments or agencies

00 01 97 99

g) Local government council 00 01 97 99

h) Industry group 00 01 97 99

62. CONTINUE TO CLOSING SECTION.



PROCESSOR QUESTIONNAIRE

20. What kind of poultry does your business process?


INSTRUCTION


Turkey 02 CONTINUE

Duck 03 CONTINUE

Quail 04 CONTINUE


Geese 06 CONTINUE



Silky 09 CONTINUE





Don’t know 97

Refused 99






INSTRUCTION

Automated (fully or semi) 01 CONTINUE

All manual 02 CONTINUE

Don’t know 97

Refused 99


22. Overall, how important is food safety to your business? Please use a scale of 1 to 10, where 1 is not at all important and 10 is extremely important.

23. What sorts of things does your business do to reduce the risk of food-borne illness from poultry meat products in poultry processing? PROBE WITH, “What else?” UNTIL RESPONDENT SAYS “NOTHING ELSE”. IF CODE 05 HACCP Plan IS ONLY RESPONSE PROMPT: And what sort of things does your business do through your HACCP plan to reduce the risk of food-borne illness?


INSTRUCTION



Extremely important

DK (VOL)

R (VOL)

01 02 03 04 05 06 07 08 09 10 97 99






A Hazard Analysis Critical Control Point (HACCP) Plan/System is followed

05 CONTINUE

SKIP IF Q9≠2 Vehicles that transport live birds are cleaned after every run

16 CONTINUE

SKIP IF DE-BONER\VALUE-ADDER: Bird stress is minimised 17 CONTINUE

SKIP IF DE-BONER\VALUE-ADDER: Birds are slaughtered between 8 and 12 hours after their last feed

18 CONTINUE

SKIP IF DE-BONER\VALUE-ADDER: Birds are always dead and adequately bled before scalding 19 CONTINUE

SKIP IF DE-BONER\VALUE-ADDER: Feathers are completely removed 20 CONTINUE

SKIP IF DE-BONER\VALUE-ADDER: During evisceration, care is taken to ensure viscera are not damaged when being removed

21 CONTINUE

SKIP IF DE-BONER\VALUE-ADDER: Eviscerated carcases are washed internally and externally (to remove visible faecal contamination)

22 CONTINUE

SKIP IF DE-BONER\VALUE-ADDER: The level of free chlorine and/or overflow rate in the spin chiller is closely monitored

23 CONTINUE

Carcasses are kept at 5 degrees Celsius or less during storage and distribution 24 CONTINUE

SKIP IF DE-BONER\VALUE-ADDER: Carcases are always reduced to 4 degrees or less within 12 hours of slaughter

25 CONTINUE

Equipment is cleaned and sanitised at the end of each day 26 CONTINUE

IF Q9=05 Trucks are cleaned between each load 31 CONTINUE

Restrict duties of employees who are ill (e.g. don’t handle food, stay home)

34 CONTINUE












Nothing 98 CONTINUE

Refused 99 CONTINUE

24. Now I am going to read out things that other businesses sometimes do to reduce the risk of food-borne illness from poultry meat products. Can you please say whether or not your business does each one?



No Yes DK

(VOL)

R

(VOL)



00 01 97 99




00 01 97 99

p) SKIP IF Q9≠2 Vehicles that transport live birds are cleaned after every run

00 01 97 99



q) SKIP IF DE-BONER\VALUE-ADDER: Bird stress is minimised

00 01 97 99

r) SKIP IF DE-BONER\VALUE-ADDER: Birds are slaughtered between 8 and 12 hours after their last feed

00 01 97 99

s) SKIP IF DE-BONER\VALUE-ADDER: Birds are always dead and adequately bled before scalding

00 01 97 99

t) SKIP IF DE-BONER\VALUE-ADDER: Feathers are completely removed

00 01 97 99

u) SKIP IF DE-BONER\VALUE-ADDER: During evisceration, care is taken to ensure viscera are not damaged when being removed

00 01 97 99

v) SKIP IF DE-BONER\VALUE-ADDER: Eviscerated carcases are washed internally and externally (to remove visible faecal contamination)

00 01 97 99

w) SKIP IF DE-BONER\VALUE-ADDER: The level of free chlorine and/or overflow rate in the spin chiller is closely monitored

00 01 97 99

x) Carcasses are kept at 5 degrees Celsius or less during storage and distribution

00 01 97 99

y) SKIP IF DE-BONER\VALUE-ADDER: Carcases are always reduced to 4 degrees or less within 12 hours of slaughter

00 01 97 99

z) Equipment is cleaned and sanitised at the end of each day

00 01 97 99

ee) IF Q9=05 Trucks are cleaned between each load

00 01 97 99





nn)Employees regularly change gloves 00 01 97 99






(VOL)

R

(VOL)










27. Next, I’m going to ask some questions about potential contamination of poultry meat. What chemicals or types of chemicals are you aware of that could potentially contaminate your poultry meat products during processing?


INSTRUCTION

None 00 SKIP TO Q29















28. What, if any, are the three main practices you employ to reduce the risk of chemical contamination of your poultry meat products during processing?


INSTRUCTION



Refused 99 CONTINUE

29. What kinds of physical things are you aware of that could potentially contaminate your poultry meat products during processing?




INSTRUCTION

None 00 SKIP TO Q31

Bones/bone fragments 01 CONTINUE

Feathers 02 CONTINUE

Intestinal matter 03 CONTINUE

Faecal matter 04 CONTINUE

Blood 05 CONTINUE

Metal 06 CONTINUE

Plastic 07 CONTINUE

Glass 08 CONTINUE




30. What, if any, are the three main practices you employ to reduce the risk of physical contamination of your poultry meat products during processing?


INSTRUCTION




Refused 99 CONTINUE



31. What microbiological food safety hazards like bacteria or viral pathogens are you aware of that could potentially contaminate your poultry meat products during processing?


INSTRUCTION

None 00 CONTINUE






E. coli 06 CONTINUE



Refused 99 CONTINUE




33. SKIP TO Q34IF Q31=00 OR 97 OR 99. What, if any, are the three main practices you employ to reduce the risk of microbiological contamination of your poultry meat products?


INSTRUCTION




Refused 99 CONTINUE


ROTATE



41. Supermarkets don’t do enough to control food safety risks in their outlets



Strongly disagree

Strongly agree

DK R

01 02 03 04 05 06 07 08 09 10 97 99



46. Now I am going to read out things that other businesses sometimes do to train or inform their poultry processing employees about food safety. Can you please say whether or not your business does each one for any of your employees?


(VOL)

R

(VOL)




00 01 97 99


00 01 97 99



00 01 97 99


00 01 97 99


00 01 97 99

47. Next, I have some questions about the codes, guidelines and standards that are used in the poultry meat industry. What standards, codes of practice, contracts or guidelines does your poultry processing business adhere to in relation to food safety, if any? PROBE WITH, “What else” UNTIL RESPONDENT INDICATES THAT THEY HAVE SAID ALL THEY CAN THINK OF. IF RESPONDENT ANSWERS WITH “Food Safety Standards Code produced by FSANZ” OR SOMETHING SIMILAR, PROMPT WITH, “What chapter(s) for the Food Safety Standards Code?”. IF RESPONDENT DOES NOT KNOW WHICH CHAPTER, CODE “01”.


INSTRUCTION

None 00 CONTINUE


01 CONTINUE


02 CONTINUE




03 CONTINUE


04 CONTINUE



06 CONTINUE


07 CONTINUE


08 CONTINUE


09 CONTINUE


11 CONTINUE



13 CONTINUE


State government food hygiene/safety regulations 15 CONTINUE


16 CONTINUE



18 CONTINUE





Refused 99 CONTINUE



IF MENTIONED 01, 02, 03 OR 04 AT Q47 SKIP a).

No Yes DK

(VOL)

R

(VOL)

a) Food Standards Code produced by Food Standards Australia New Zealand

00 01 97 99

IF YES TO a) IMMEDIATELY ASK a_01 to a_03 in following order. ASK, “and do you specifically adhere to… READ Q a_01 to Qa_03 :

a_01) Chapter 1 General Food Standards of the Food Standards Code

00 01 97 99

a_02) Chapter 2 Food Product Standards of the Food Standards Code

00 01 97 99

a_03) Chapter 3 Food Safety Standards of the Food Standards Code

00 01 97 99

b) Safe Food Australia 00 01 97 99

d) The Australian Standard for the construction of premises and hygienic production of poultry meat for human consumption (AS 4465-2001)

00 01 97 99

e) The Australian Standard for the Hygienic Production and Transportation of Meat and Meat Products for Human Consumption (AS 4694-2002)

00 01 97 99


00 01 97 99

g) Contractual obligations with growers or retailers 00 01 97 99


00 01 97 99




l) Industry management guidelines/codes of practice (e.g. Australian Chicken Meat Federation Codes of Practice such as HACCP manual or broiler risk analysis)

00 01 97 99

SKIP TO Q50 IF Q47=04 OR Q47=05 OR Q48a_03=01 OR Q48b=01 . (I.E. ASK





INSTRUCTION

No 00 SKIP TO Q51

Yes 01 CONTINUE


ASK ONLY OF RESPONDENTS WHO COMPLY WITH CHAPTER 3

50. You indicated that your business adheres to Chapter 3 Food Safety Standards of the Food Standards Code. What things does your processing business do to comply with the Chapter 3 Food Safety Standards?


INSTRUCTION

Nothing 00 CONTINUE

Train poultry meat handlers 01 CONTINUE

Supervise poultry meat handlers 02 CONTINUE

Ensure poultry meat handlers know about food safety and food hygiene matters

03 CONTINUE



Take practical measures to reduce the risk of contamination

04 CONTINUE

Only hold poultry meat that at 5 degrees or below, or above 60 degrees Celsius

05 CONTINUE

Ensure cooked poultry meat is cooled to under 21 degrees Celsius within 4 hours

06 CONTINUE

Ensure cooked poultry meat is cooled to 5 degrees Celsius or under within 6 hours

07 CONTINUE

Rapidly reheat all cooked poultry meat to over 60 degrees Celsius

08 CONTINUE

Maintain clean premises 09 CONTINUE

Raw poultry meat products are always stored separately from cooked products 10 CONTINUE

Freshly cooked food is not mixed with older batches 11 CONTINUE


12 CONTINUE


Refused 99 CONTINUE



INSTRUCTION

No 00 CONTINUE

Yes 01 CONTINUE

Refused 99 CONTINUE




53. In 2003, how many inspections by external organisations were conducted of your poultry growing operations? This includes inspections by processors or retailers..

In 2003, how many food safety inspections by personnel not employed at your location were conducted of your processing operations? This includes inspections by retailers.


INSTRUCTION

None 00 SKIP TO Q56






INSTRUCTION


(AQIS)

01 CONTINUE




04 CONTINUE




Refused 99 CONTINUE



60. Now I would like to talk about sources of information in relation to poultry meat safety. Where do people in your business get information on food safety in the poultry meat industry?


INSTRUCTION




FSANZ / ANZFA

02 CONTINUE






07 CONTINUE



08 CONTINUE



10 CONTINUE


11 CONTINUE


12 CONTINUE


















25 CONTINUE


Refused 99 CONTINUE

61. And do people in your business get information on food safety in the poultry meat industry from any of the following sources?


No Yes DK

(VOL)

R

(VOL)




c) Australian Quarantine and Inspection Service 00 01 97 99

d) Australian Standards produced by Standards Australia

00 01 97 99

e) Federal government departments or agencies 00 01 97 99

f) State/territory government departments or agencies

00 01 97 99

g) Local government council 00 01 97 99

h) Industry group 00 01 97 99

Proces_1. Finally, we would like to make sure that we survey a representative

number of poultry growers. Would you be able to tell me the names of

the growers who supply your processing plant with birds, including

contact names and telephone numbers? IF RESPONDENT HAS ANY

CONCERNS AND WOULD LIKE TO DISCUSS THIS FURTHER, ASK

THEM TO CONTACT CHRIS OWENS FROM CBSR ON 02 6249 8566.

OR THEY CAN EMAIL GROWER INFORMATION TO CHRIS:

[email protected]

RECORD CONTACT NAME, COMPANY NAME, TELEPHONE NUMBER

(INCLUDING AREA CODE) FOR EACH GROWER RECOMMENDED.




WHOLESALER QUESTIONNAIRE

20. What kind of poultry does your business wholesale?


INSTRUCTION


Turkey 02 CONTINUE

Duck 03 CONTINUE

Quail 04 CONTINUE


Geese 06 CONTINUE



Silky 09 CONTINUE





Don’t know 97

Refused 99





22. Overall, how important is food safety to your wholesaling business? Please use a scale of 1 to 10, where 1 is not at all important and 10 is extremely important.

23. What sorts of things does your wholesaling business do to reduce the risk of food-borne illness from poultry meat products? PROBE WITH, “What else?” UNTIL RESPONDENT SAYS “NOTHING ELSE”. IF CODE 05 HACCP Plan IS ONLY RESPONSE PROMPT: And what sort of things does your business do through your HACCP plan to reduce the risk of food-borne illness?


INSTRUCTION





A Hazard Analysis Critical Control Point Plan/System is followed

05 CONTINUE




34 CONTINUE


Extremely important

DK (VOL)

R (VOL)

01 02 03 04 05 06 07 08 09 10 97 99












Nothing 98 CONTINUE

Refused 99 CONTINUE

24. Now I am going to read out things that other wholesaling businesses sometimes do to reduce the risk of food-borne illness from poultry meat products. Can you please say whether or not your business does each one?



No Yes DK

(VOL)

R

(VOL)



00 01 97 99




00 01 97 99




00 01 97 99


00 01 97 99








(VOL)

R

(VOL)












27. Next, I’m going to ask some questions about potential contamination of poultry meat during wholesaling. What chemicals or types of chemicals are you aware of that could potentially contaminate your poultry meat products?


INSTRUCTION

None 00 SKIP TO Q29












Refused 99 CONTINUE



28. What, if any, are the three main practices you employ to reduce the risk of chemical contamination of your poultry meat products during wholesaling?


INSTRUCTION



Refused 99 CONTINUE



INSTRUCTION

None 00 SKIP TO Q31





Blood 05 CONTINUE

Metal 06 CONTINUE

Plastic 07 CONTINUE

Glass 08 CONTINUE

Wood (e.g. from pallets) 09 CONTINUE






30. What, if any, are the three main practices you employ to reduce the risk of physical contamination of your poultry meat products during wholesaling?


INSTRUCTION




Refused 99 CONTINUE



31. What microbiological food safety hazards like bacteria or viral pathogens are you aware of that could potentially contaminate your poultry meat products?


INSTRUCTION

None 00 CONTINUE






E. coli 06 CONTINUE



Refused 99 CONTINUE



33. SKIP TO Q34 IF Q31=00 OR 97 OR 99. What, if any, are the three main practices you employ to reduce the risk of microbiological contamination of your poultry meat products during wholesaling?


INSTRUCTION




Refused 99 CONTINUE


ROTATE






46. Now I am going to read out things that other businesses sometimes do to train or inform their poultry wholesaling employees about food safety. Can you please say whether or not your business does each one for any of your employees?

Strongly disagree

Strongly agree

DK R

01 02 03 04 05 06 07 08 09 10 97 99




(VOL)

R

(VOL)




00 01 97 99


00 01 97 99



00 01 97 99


00 01 97 99


00 01 97 99

47. Next, I have some questions about the codes, guidelines and standards that are used in the poultry meat industry. What standards, codes of practice, contracts or guidelines does your poultry wholesaling business adhere to in relation to food safety, if any? PROBE WITH, “What else” UNTIL RESPONDENT INDICATES THAT THEY HAVE SAID ALL THEY CAN THINK OF. IF RESPONDENT ANSWERS WITH “Food Safety Standards Code produced by FSANZ” OR SOMETHING SIMILAR, PROMPT WITH, “What chapter(s) for the Food Safety Standards Code?”. IF RESPONDENT DOES NOT KNOW WHICH CHAPTER, CODE “01”.


INSTRUCTION

None 00 CONTINUE


01 CONTINUE


02 CONTINUE


03 CONTINUE




04 CONTINUE



06 CONTINUE


07 CONTINUE


08 CONTINUE


09 CONTINUE


11 CONTINUE



13 CONTINUE




16 CONTINUE



18 CONTINUE





Refused 99 CONTINUE



IF MENTIONED 01, 02, 03 OR 04 AT Q47 SKIP a)

No Yes DK

(VOL)

R

(VOL)


00 01 97 99

IF YES TO a) IMMEDIATELY ASK a_01 to a_03 in following order. ASK, “and do you specifically adhere to… READ Qa_01 to Qa_03 :

a_01) a_01)Chapter 1 General Food Standards of the Food Standards Code

00 01 97 99

a_02) a_02) IF YES TO a): Chapter 2 Food Product Standards of the Food Standards Code

00 01 97 99

a_03) a_03) IF YES TO a):Chapter 3 Food Safety Standards of the Food Standards Code

00 01 97 99

b) b)Safe Food Australia 00 01 97 99

d) d) The Australian Standard for the construction of premises and hygienic production of poultry meat for human consumption (AS 4465-2001)

00 01 97 99

e) e) The Australian Standard for the Hygienic Production and Transportation of Meat and Meat Products for Human Consumption (AS 4694-2002)

00 01 97 99

f) f) A Hazard Analysis Critical Control Point Plan/System (HACCP) or Quality Assurance program

00 01 97 99

g) g) Contractual obligations with growers or retailers

00 01 97 99

j) j) State government food hygiene/safety regulations

00 01 97 99

k) k) Local government regulations/bylaws 00 01 97 99

l) i) Industry management guidelines/codes of practice (e.g. Australian Chicken Meat

00 01 97 99



Federation Codes of Practice such as HACCP manual or broiler risk analysis)

SKIP TO Q50 IF Q47=04 OR Q47=05 OR Q48a_03) =01 OR Q48b) =01 . (I.E. ASK





INSTRUCTION

No 00 SKIP TO Q51

Yes 01 CONTINUE





INSTRUCTION

Nothing 00 CONTINUE




03 CONTINUE


04 CONTINUE




05 CONTINUE


06 CONTINUE

Ensure cooked poultry meat is cooled to 5 degrees Celsius or under within 6 hours

07 CONTINUE


08 CONTINUE





12 CONTINUE


Refused 99 CONTINUE



INSTRUCTION

No 00 CONTINUE

Yes 01 CONTINUE

Refused 99 CONTINUE




53. In 2003, how many inspections by external organisations were conducted of your poultry growing operations? This includes inspections by processors or retailers.

In 2003, how many food safety inspections by personnel not employed at your location were conducted of your wholesaling operations. This includes inspections by retailers.


INSTRUCTION

None 00 SKIP TO Q56






INSTRUCTION


(AQIS)

01 CONTINUE




04 CONTINUE




Refused 99 CONTINUE





INSTRUCTION




FSANZ / ANZFA

02 CONTINUE






07 CONTINUE



08 CONTINUE



10 CONTINUE


11 CONTINUE


12 CONTINUE


















25 CONTINUE


Refused 99 CONTINUE



No Yes DK

(VOL)

R

(VOL)


c) Food Standards Australia New Zealand 00 01 97 99



d) Australian Quarantine and Inspection Service 00 01 97 99

e) Australian Standards produced by Standards Australia

00 01 97 99

f) Federal government departments or agencies 00 01 97 99

g) State/territory government departments or agencies

00 01 97 99

h) Local government council 00 01 97 99

i) Industry group 00 01 97 99




RETAILER QUESTIONNAIRE

20. What kind of poultry meat products does your business retail?


INSTRUCTION


Turkey 02 CONTINUE

Duck 03 CONTINUE

Quail 04 CONTINUE


Geese 06 CONTINUE



Silky 09 CONTINUE





Don’t know 97

Refused 99




22. Overall, how important is food safety to your business? Please use a scale of 1 to 10, where 1 is not at all important and 10 is extremely important.

23. What sorts of things does your retailing business do to reduce the risk of food-borne illness from poultry meat products? PROBE WITH, “What else?” UNTIL RESPONDENT SAYS “NOTHING ELSE”. IF CODE 05 HACCP Plan IS ONLY RESPONSE PROMPT: And what sort of things does your business do through your HACCP plan to reduce the risk of food-borne illness?


INSTRUCTION





A Hazard Analysis Critical Control Point Plan/System is followed

05 CONTINUE


Equipment is cleaned and sanitised at the end of each day 26 CONTINUE

Different gloves are worn when handling raw poultry meat compared to handling cooked poultry meat

27 CONTINUE


Procedures are in place to avoid cross contamination 29 CONTINUE



Extremely important

DK (VOL)

R (VOL)

01 02 03 04 05 06 07 08 09 10 97 99





34 CONTINUE







Nothing 98 CONTINUE

Refused 99 CONTINUE

24. Now I am going to read out things that other retailing businesses sometimes do to reduce the risk of food-borne illness from poultry meat products. Can you please say whether or not your business does each one?



No Yes DK

(VOL)

R

(VOL)



00 01 97 99




00 01 97 99


00 01 97 99



aa) Different gloves are worn when handling raw poultry meat compared to handling cooked poultry meat

00 01 97 99

bb) Raw poultry meat products are always stored separately from cooked products

00 01 97 99

cc) Procedures are in place to avoid cross contamination

00 01 97 99

dd) Freshly cooked food is not mixed with older batches

00 01 97 99


00 01 97 99

hh)Restrict duties of employees who are ill (e.g. don’t handle food, stay home)

00 01 97 99







(VOL)

R

(VOL)












27. Next, I’m going to ask some questions about potential contamination of poultry meat during retailing. What chemicals or types of chemicals are you aware of that could potentially contaminate your poultry meat products?


INSTRUCTION

None 00 SKIP TO Q29














Refused 99 CONTINUE

28. What, if any, are the three main practices you employ to reduce the risk of chemical contamination of your poultry meat products during retailing?


INSTRUCTION



Refused 99 CONTINUE



INSTRUCTION

None 00 SKIP TO Q31





Blood 05 CONTINUE

Metal 06 CONTINUE

Plastic 07 CONTINUE

Glass 08 CONTINUE



Wood (e.g. from pallets) 09 CONTINUE




30. What, if any, are the three main practices you employ to reduce the risk of physical contamination of your poultry meat products during retailing?


INSTRUCTION




Refused 99 CONTINUE



31. What microbiological food safety hazards like bacteria or viral pathogens are you aware of that could potentially contaminate your poultry meat products?


INSTRUCTION

None 00 CONTINUE






E. coli 06 CONTINUE



Refused 99 CONTINUE



33. SKIP TO Q34 IF Q31=00 OR 97 OR 99. What, if any, are the three main practices you employ to reduce the risk of microbiological contamination of your poultry meat products during retailing?


INSTRUCTION




Refused 99 CONTINUE


ROTATE






Strongly disagree

Strongly agree

DK R

01 02 03 04 05 06 07 08 09 10 97 99



46. Now I am going to read out things that other businesses sometimes do to train or inform their poultry retailing employees about food safety. Can you please say whether or not your business does each one for any of your employees?


(VOL)

R

(VOL)




00 01 97 99


00 01 97 99



00 01 97 99


00 01 97 99


00 01 97 99

47. Next, I have some questions about the codes, guidelines and standards that are used in the poultry meat industry. What standards, codes of practice, contracts or guidelines does your retailing business adhere to in relation to food safety, if any? PROBE WITH, “What else” UNTIL RESPONDENT INDICATES THAT THEY HAVE SAID ALL THEY CAN THINK OF. IF RESPONDENT ANSWERS WITH “Food Safety Standards Code produced by FSANZ” OR SOMETHING SIMILAR, PROMPT WITH, “What chapter(s) for the Food Safety Standards Code?””. IF RESPONDENT DOES NOT KNOW WHICH CHAPTER, CODE “01”.


INSTRUCTION

None 00 CONTINUE


01 CONTINUE


02 CONTINUE




03 CONTINUE


04 CONTINUE



06 CONTINUE


07 CONTINUE


08 CONTINUE


09 CONTINUE


11 CONTINUE



13 CONTINUE




16 CONTINUE



18 CONTINUE





Refused 99 CONTINUE



IF MENTIONED 01, 02, 03 OR 04 AT Q47 SKIP a).

No Yes DK

(VOL)

R

(VOL)


00 01 97 99

IF YES TO a) IMMEDIATELY ASK a_01) to Qa_03) in following order. ASK, “and do you specifically adhere to… READ Qa_01) to Qa_03) :

a_01) Chapter 1 General Food Standards of the Food Standards Code

00 01 97 99

a_02) IF YES TO a): Chapter 2 Food Product Standards of the Food Standards Code

00 01 97 99

a_03) IF YES TO a):Chapter 3 Food Safety Standards of the Food Standards Code

00 01 97 99

b) Safe Food Australia 00 01 97 99


00 01 97 99

g) Contractual obligations with growers or processors

00 01 97 99


00 01 97 99


SKIP TO Q50 IF Q47=04 OR Q47=05 OR Q48a_03=01 OR Q48b) =01 . (I.E. ASK







INSTRUCTION

No 00 SKIP TO Q51

Yes 01 CONTINUE





INSTRUCTION

Nothing 00 CONTINUE




03 CONTINUE


04 CONTINUE


05 CONTINUE


06 CONTINUE

Ensure cooked poultry meat is cooled to 5 degrees 07 CONTINUE



Celsius or under within 6 hours


08 CONTINUE





12 CONTINUE


Refused 99 CONTINUE



INSTRUCTION

No 00 CONTINUE

Yes 01 CONTINUE

Refused 99 CONTINUE


In 2003, how many food safety inspections by personnel not employed at your location were conducted of your poultry retailing operations?


INSTRUCTION

None 00 SKIP TO Q56








INSTRUCTION


(AQIS)

01 CONTINUE




04 CONTINUE




Refused 99 CONTINUE



INSTRUCTION






FSANZ / ANZFA

02 CONTINUE






07 CONTINUE



08 CONTINUE



10 CONTINUE


11 CONTINUE


12 CONTINUE


















25 CONTINUE


Refused 99 CONTINUE



No Yes DK

(VOL)

R

(VOL)


c) Food Standards Australia New Zealand 00 01 97 99

d) Australian Quarantine and Inspection Service 00 01 97 99

e) Australian Standards produced by Standards Australia

00 01 97 99

f) Federal government departments or agencies 00 01 97 99

g) State/territory government departments or agencies

00 01 97 99



h) Local government council 00 01 97 99

i) Industry group 00 01 97 99




CLOSING

That’s the end of the interview. As this is social research, it is carried out in

compliance with the Privacy Act and the information you provided will be used only

for research purposes. Your answers will be combined with those of other

participants to allow them to assess current levels of awareness and knowledge of

safe food handling practices amongst the Australian general public.

As I mentioned before, FSANZ will not be able to identify your individual answers.

Once the validation period and information processing has been completed, please be

assured that your name and contact details will be removed from your responses to this

survey. After that time we will no longer be able to identify you to the responses you gave.

owever, under the Privacy Act, for the period that your name and contact details remain with

your answers, which will be approximately 3 months, you are able to contact us to request

access to your information or that we delete some or all of your information.



15 APPENDIX H: ENFORCEMENT QUESTIONNAIRE

QUESTIONNAIRE

Project Number: 70357 Project Name: Poultry Meat Safety Benchmark – ENFORCEMENT OFFICERS




INTRODUCTION



New Zealand.

May I please speak to [READ NAME FROM CALL SHEET].

IF NAME NOT PROVIDED, SAY: “May I please speak to your Environmental Health

Officer?”

IF MORE THAN ONE ENVIRONMENTAL HEALTH OFFICER, ASK TO SPEAK TO

ANY OFFICER WHO IS AVAILABLE. WHEN SPEAKING TO OFFICER

INTRODUCE YOURSELF AGAIN AND SAY, “Today I need to speak to the

environmental health officer in your council whose first name starts with the letter ‘A’

or is closest to ‘A’. IF NECESSARY, SAY: “This is for the purpose of maintaining a

random sample”

Is now a good time or would it be more convenient if I make an appointment to speak

to you at another time? NOTE: SOME OFFICERS MAY NEED TO REQUEST



PERMISSION FROM MORE SENIOR OFFICERS TO PARTICIPATE.





ALL

We are conducting a research project and we would like to include your views.

The research concerns food safety in the poultry meat industry.

We are contacting enforcement officers across Australia. The survey will take around

20 minutes.


provide will be used only for research purposes. Individual responses will not be

taken as the view of your employer and your responses will remain confidential. In

particular no individual responses will be given to FSANZ, they will only be reported

in aggregate form.


IF RESPONDENT DOES NOT WANT TO PARTICIPATE, SUGGEST TO THEM

THAT YOU CAN SEND OUT A COPY OF THE QUESTIONS TO THEM. THIS MAY

PUT THEM AT EASE. OFFER TO EMAIL OR FAX THE QUESTIONS TO THEM,

THEN MAKE AN APPOINTMENT TO CALL BACK.

DO NOT

READ (SR)





No 02 THANK & CLOSE




Yes 01 CONTINUE

No 02 CLOSE CONTACT

While we’d prefer that you answer all the questions, if there are any questions that

you’d prefer not to answer, that’s fine, just let me know.

PC_1. ORGANISATION TYPE – PRE-CODE FROM LIST:


LGA 01 CONTINUE

ACT DEPT OF HEALTH 02 SKIP TO PC_4

NSW FOOD AUTHORITY 03 SKIP TO PC_4

NT DEPT OF BUSINESS, INDUSTRY AND RESOURCE DEVELOPMENT 04 SKIP TO PC_4

NT DEPT OF HEALTH AND COMMUNITY SERVICES 05 SKIP TO PC_4

QLD SAFEFOOD 06 SKIP TO PC_4

QLD DEPT OF PRIMARY INDUSTRIES 07 SKIP TO PC_4

SA DEPT OF PRIMARY INDUSTRIES 08 SKIP TO PC_4

TAS DEPT OF PRIMARY INDUSTRIES, WATER AND ENVIRONMENT 09 SKIP TO PC_4

VIC PRIMESAFE 10 SKIP TO PC_4



VIC DEPT OF PRIMARY INDUSTRIES 11 SKIP TO PC_4

WA DEPT OF AGRICULTURE 12 SKIP TO PC_4

WA DEPT OF HEALTH 13 SKIP TO PC_4

PC_2. SKIP IF PC_1≠01: GEOGRAPHIC REGION – PRE-CODE FROM LIST:


Sydney 01 CONTINUE

NSW – Remainder 02 CONTINUE

Melbourne 03 CONTINUE

VIC – Remainder 04 CONTINUE

Brisbane 05 CONTINUE

QLD – Remainder 06 CONTINUE

Adelaide 07 CONTINUE

SA – Remainder 08 CONTINUE

Perth 09 CONTINUE

WA – Remainder 10 CONTINUE

Hobart 11 CONTINUE

TAS – Remainder 12 CONTINUE

PC_3. SKIP IF PC_1≠01: Firstly, how many equivalent fulltime environmental

health officers work for your council?


RECORD NUMBER CONTINUE




Refused 99 CONTINUE

PC_4. RECORD GENDER


Male 01 CONTINUE

Female 02 CONTINUE



SCREENER First I have some questions about your role.

1. As part of your job, do you work with people or businesses in the poultry meat industry, for example, growers, processors, transporters, wholesale, retail or food service businesses?

ADDITIONAL CLARIFICATION IF NEEDED: By poultry, I mean chicken, turkey, duck, quail,

geese, pheasant, pigeon and guinea fowl, but not emu or ostrich.


INSTRUCTION

No 00 CLOSE

Yes 01 CONTINUE

Don’t know 97 CLOSE

Refused 99 CLOSE

2. I’m going to read out a list of groups involved in the poultry meat industry. Can you please tell me which, as part of your job, you work with in any capacity?

READ (SR) No Yes DK SEQUENCE

INSTRUCTION

Poultry growers 00 01 97 CONTINUE

Transporters of live birds 00 01 97 CONTINUE

Poultry processors 00 01 97 CONTINUE

Poultry de-boning 00 01 97 CONTINUE

Transporters of processed poultry meat

00 01 97 CONTINUE

Poultry wholesalers 00 01 97 CONTINUE



Poultry retailers including butchers, and supermarket butcheries

00 01 97 CONTINUE

Take away food businesses serving poultry meat

00 01 97 CONTINUE

3. Which of the following best describes your job title?

READ (SR) CODE SEQUENCE

INSTRUCTION

Local council Environmental Health Officer 01 CONTINUE

State or Territory Environmental Health Officer 02 CONTINUE

Food Safety Officer (NSW) 03 CONTINUE

State or Territory agricultural officer 04 CONTINUE

State or Territory policy officer 05 CONTINUE

Other, please specify (VOL) 96 CONTINUE

Don’t know (VOL) 97 CONTINUE

Refused (VOL) 99 CONTINUE

4. Which State or Territory do you work in?


INSTRUCTION

New South Wales 01 CONTINUE

Victoria 02 CONTINUE

Queensland 03 CONTINUE



South Australia 04 CONTINUE

Western Australia 05 CONTINUE

Tasmania 06 CONTINUE

Northern Territory 07 CONTINUE

Australian Capital Territory (ACT) 08 CONTINUE

5. In the last three months, what percentage of your work time was spent in …?

READ (SR) 0% 1-

24%

25-

49%

50-

74%

75-

99%

100% DK R

A State or Territory Capital city

00 01 02 03 04 05 97 99

A regional centre 00 01 02 03 04 05 97 99

Remote or rural areas

00 01 02 03 04 05 97 99

6. And still thinking about the last three months, approximately what percentage of your work time was spent dealing with food safety issues in general?


INSTRUCTION

0% (none) 00 SKIP TO Q9

1-24% 01 CONTINUE

25-49% 02 CONTINUE

50-74% 03 CONTINUE



75-99% 04 CONTINUE

100% (all) 05 CONTINUE

Not part of job description 06 CONTINUE



7. And in the last three months, what percentage of your work time was spent tracking down causes of food poisoning?


INSTRUCTION

0% (none) 00 CONTINUE

1-24% 01 CONTINUE

25-49% 02 CONTINUE

50-74% 03 CONTINUE

75-99% 04 CONTINUE

100% (all) 05 CONTINUE

Not part of job description 06 CONTINUE


Refused 99 CONTINUE

8. DELETE QUESTION

9. I’m going to read out a list of stages in the poultry meat supply chain from growers to consumption. For each one, I’d like you to tell me how likely it is that current practices at



this stage could lead to food-borne illness in the end product. Please rate the likelihood from 1 to 10, where 1 is ‘extremely unlikely’ and 10 is ‘extremely likely’. How likely is it that current practices at the …. stage could lead to food-borne illness in the end product?

READ (SR) 1-10 DK R

j) Poultry growing 97 99

k) Transportation of live birds 97 99

l) Poultry processing (other than de-boning) 97 99

m) Poultry de-boning 97 99

n) Transportation of processed poultry meat 97 99

o) Poultry wholesaling 97 99

p) Poultry retailing excluding take-away 97 99

q) Take-away outlets that sell poultry products 97 99

r) Handling of poultry meat by consumers 97 99



10. Do you think there is greater risk on a per-serve basis of food poisoning from poultry meat in the ROTATE TWO SECTORS: “chicken sector”, “the non-chicken poultry sector”, or is the risk the same?


INSTRUCTION

Greater risk in chicken sector 01 CONTINUE

Greater risk in non-chicken poultry sector 02 CONTINUE

Risk the same in both sectors 03 CONTINUE


Refused 99 CONTINUE

11. In the next question we would like you to rate the effectiveness of the current standards and regulations for each of the stages of the poultry meat supply chain. If you are not familiar with a particular stage, please say ‘don’t know’. On a scale from 1 to 10, where 1 means ‘not at all effective’ and 10 means ‘very effective’, how effective are the current standards and regulations in minimising the risk of food-borne illness from poultry meat and/or poultry meat products… READ

i. On farms?

ii. In the transportation of live birds?

iii. In processing plants?

iv. In de-boning plants?

v. In the transportation of processed poultry meat?

vi. In wholesale businesses?

vii. In retail businesses?

viii. In food service businesses eg takeaways

Not at all effective

Very effective

DK R



1 2 3 4 5 6 7 8 9 10 97 99

12. What, if any, are the gaps in the current standards and regulations? RECORD VERBATIM. RECORD MAXIMUM OF THREE RESPONSES.

--------------------------------------------------------------------------------------------------------

--------------------------------------------------------------------------------------------------------

--------------------------------------------------------------------------------------------------------

13. Who has the main responsibility for developing food safety requirements for <INSERT CATEGORY BELOW> in the poultry meat supply chain in your State or Territory? READ.

ix. Poultry growers?

x. Transportors of live birds?

xi. Poultry processors including de-boners?

xii. Transportors of processed poultry meat?

xiii. Wholesale poultry businesses?

xiv. Retail poultry businesses?

xv. Food service businesses?


INSTRUCTION

No agency has responsibility currently 00 DON’T ASK

STAGE IN Q14

Food Standards Australia New Zealand (FSANZ) (was

ANZFA – Australia New Zealand Food Authority)

01 CONTINUE

Commonwealth Department of Agriculture, Fisheries and 02 CONTINUE



Forestry (DAFF or AFFA)

Commonwealth Department of Health and Ageing (DoHA) 03 CONTINUE






NSW Food Authority 09 CONTINUE

SafeFood Queensland 10 CONTINUE

Primesafe (VIC) 11 CONTINUE


Don’t Know 97 CONTINUE

Refused 99 CONTINUE



14. Who has the main responsibility for enforcing food safety legislation for <INSERT CATEGORY BELOW> in the poultry meat supply chain in your State or Territory? READ

xvi. Poultry growers?

xvii. Transporters of live birds?

xviii. Poultry processors including de-boners?

xix. Transporters of processed poultry meat?

xx. Wholesale poultry businesses?

xxi. Retail poultry businesses?

xxii. Food service businesses?


INSTRUCTION

No agency has responsibility currently 00 CONTINUE

Food Standards Australia New Zealand (FSANZ) (was

ANZFA – Australia New Zealand Food Authority)

01 CONTINUE

Commonwealth Department of Agriculture, Fisheries and

Forestry (DAFF or AFFA)

02 CONTINUE

Commonwealth Department of Health and Ageing (DoHA) 03 CONTINUE












Don’t Know 97 CONTINUE

Refused 99 CONTINUE

15. The next questions are about specific legislation, standards or codes of practice for the poultry meat industry. What legislation, codes, standards or guidelines do you use with regards to food safety in the poultry meat industry?

CATI PROGRAMMING INSTRUCTIONS – FROM CODE 10 TO CODE 57 ONLY LIST

THE CODES APPLICABLE TO THE STATE(S) THE ENFORCEMENT OFFICER IS IN

FROM Q4.


INSTRUCTION

None 00 CONTINUE

Australia New Zealand Food Standards Code (no

further information)

01 CONTINUE

Chapter 1 General Food Standards of the Food

Standards Code

02 CONTINUE

Chapter 2 Food Product Standards of the Food

Standards Code

03 CONTINUE

Chapter 3 Food Safety Standards of the Food

Standards Code

04 CONTINUE

Safe Food Australia (guideline to Chapter 3 Food

Safety Standards)

05 CONTINUE




INSTRUCTION

The Australian Standard for the construction of

premises and hygienic production of poultry meat for

human consumption (AS 4465-2001)

06 CONTINUE

The Australian Standard for the Hygienic Production

and Transportation of Meat and Meat Products for

Human Consumption (AS 4694-2002)

07 CONTINUE

National Biosecurity Manual for Contract Meat Chicken

Farming

08 CONTINUE

The Hazard Analysis Critical Control Point (HACCP)

program for each business

09 CONTINUE

[NSW] Food Act / Regulations 10 CONTINUE

[NSW] Food Production (Meat Food Safety Scheme)

Regulation (2000)

11 CONTINUE

[NSW] Agriculture and Veterinary Chemicals (NSW)

Act / Regulations

12 CONTINUE

[NSW] Pesticides Act / Regulations 13 CONTINUE

[NSW] Stock Foods Act / Regulations 14 CONTINUE

[SA] Food Act (2001) 15 CONTINUE

[SA] Meat Hygiene Act / Regulations 16 CONTINUE

[SA] Livestock Act / Regulations 17 CONTINUE

[SA] Stock Medicines Act (1939) 18 CONTINUE




INSTRUCTION

[SA] Agricultural and Veterinary Chemicals (South

Australia) Act (1994)

19 CONTINUE

[SA] Agricultural and Veterinary Products (Control of

Use) Act / Regulations

20 CONTINUE

[SA] Controlled Substances (Pesticides) Regulations

(2003)

21 CONTINUE

[NT] Food Act (2004) 22 CONTINUE

[NT] Meat Industries Act / Regulations 23 CONTINUE

[NT] Stock Diseases Act / Regulations 24 CONTINUE

[NT] Animal Welfare Act 25 CONTINUE

[NT] Agricultural and Veterinary Chemicals (Northern

Territory) Act

26 CONTINUE

[TAS] Food Act (2003) 27 CONTINUE

[TAS] Meat Hygiene Act / Regulations 28 CONTINUE

[TAS] Animal Health Act / Regulations 29 CONTINUE

[TAS] Agricultural and Veterinary Chemicals

(Tasmania) Act (1994)

30 CONTINUE

[TAS] Agricultural and Veterinary Chemicals (Control

of Use) Act (1994)

31 CONTINUE

[WA] Health (Meat Hygiene) Regulations (2001) 32 CONTINUE

[WA] Health (Food Hygiene) Regulations (1993) 33 CONTINUE




INSTRUCTION

[WA] Environmental Protection Act 34 CONTINUE

[WA] Animal Welfare Act (2002) 35 CONTINUE

[WA] Agricultural and Veterinary Chemicals (Western

Australia) Act / Regulations

36 CONTINUE

[WA] Veterinary Preparations and Animal Feed Stuff

Act / Regulations

37 CONTINUE

[VIC] Food Act (1984) 38 CONTINUE

[VIC] Victorian Standard for the Hygienic Production

of Meat at Retail Premises

39 CONTINUE

[VIC] Meat Industry Act / Regulations 40 CONTINUE

[VIC] Livestock Disease Control Act (1994) 41 CONTINUE

[VIC] Prevention of Cruelty to Animals Act (1986) 42 CONTINUE

[VIC] Agricultural and Veterinary Chemicals (Victoria)

Act (1994)

43 CONTINUE

[VIC] Agricultural and Veterinary Chemicals (Control

of Use) Act / Regulations

44 CONTINUE

[QLD] Food Production (Safety) Act / Regulations 45 CONTINUE

[QLD] Food Act (1981) 46 CONTINUE

[QLD] Food Hygiene Regulation (1989) 47 CONTINUE

[QLD] Stock Act / Regulations 48 CONTINUE




INSTRUCTION

[QLD] Animal Care and Protection Act (2001) 49 CONTINUE

[QLD] Agricultural and Veterinary Chemicals

(Queensland) Act (1994)

50 CONTINUE

[QLD] Agricultural Chemicals Distribution Control Act /

Regulations

51 CONTINUE

[QLD] Animal Standards Act (1994) 52 CONTINUE

[QLD] Agricultural Standards Regulation (1997) 53 CONTINUE

[ACT] Food Act (2001) 54 CONTINUE

[ACT] Animal Diseases Act (1993) 55 CONTINUE

[ACT] Animal Welfare Act (1992) 56 CONTINUE

[ACT] Stock Act (1991) 57 CONTINUE



Don’t enforce safety regulations in the poultry meat

industry

98 CONTINUE

Refused 99 CONTINUE




17. In the last three months, how many times have you used the Chapter 3 Food Safety Standards of the Food Standards Code in your capacity as an enforcement officer of the poultry meat industry? BEFORE CODING AS 00 OR 01, ASK: What about “Safe Food Australia”, which is the guide to Chapter 3. How many time shave you used Safe Food Australia in the last three months? SAFE FOOD AUSTRALIA AND CHAPTER 3 CAN BE CONSIDERED THE SAME FOR THE PURPOSES OF THIS QUESTION.


INSTRUCTION

Haven’t heard of the Chapter 3 Food Safety

Standards

00 SKIP TO Q19

Haven’t used it in the last 3 months 01 CONTINUE

Once 02 CONTINUE

Two to three times 03 CONTINUE

Four to five times 04 CONTINUE

Six to seven times 05 CONTINUE

Eight to ten times 06 CONTINUE

More than ten times 07 CONTINUE


Refused 99 CONTINUE

18. And using a scale from 1 to 10, how familiar would you say that you are with the Chapter 3 Food Safety Standards in general or Safe Food Australia, the guide to Chapter 3, where 1 is ‘not at all familiar’ and 10 is ‘very familiar’?

Not at all familiar

Very familiar

DK R

1 2 3 4 5 6 7 8 9 10 97 99









No 00 CONTINUE

Yes 01 GO TO Q25


Refused 99 CONTINUE

24. READ DESCRIPTION “The Chapter 4 primary production and processing standards will form a new chapter of the Food Standards Code. The standard for poultry meat will cover the production of poultry meat for human consumption for those parts of the poultry meat industry not already covered by Chapter 3 food safety standards”

25. Do you think the introduction of the Chapter 4 primary production and processing standards will have a ROTATE IMPACT: “positive” impact, a “negative” impact, or no impact at all on the risk of food-borne illness from poultry meat in your area?


Positive impact 01 SKIP TO Q27

No impact 02 SKIP TO Q28

Negative impact 03 CONTINUE





26. Why do you think it will have a negative impact? RECORD VERBATIM. RECORD MAXIMUM OF THREE RESPONSES.

--------------------------------------------------------------------------------------------------------

--------------------------------------------------------------------------------------------------------

--------------------------------------------------------------------------------------------------------

27. Why do you think it will have a positive impact? RECORD VERBATIM. RECORD MAXIMUM OF THREE RESPONSES.

--------------------------------------------------------------------------------------------------------

--------------------------------------------------------------------------------------------------------

--------------------------------------------------------------------------------------------------------

28. Why do you think it will have no impact? RECORD VERBATIM. RECORD MAXIMUM OF THREE RESPONSES.

--------------------------------------------------------------------------------------------------------

--------------------------------------------------------------------------------------------------------

--------------------------------------------------------------------------------------------------------

29. Will the introduction of Chapter 4 mean less, the same or more work for you?




Less work 01 CONTINUE

The same 02 CONTINUE

More work 03 CONTINUE


Refused 99 CONTINUE

30. Will it make your job easier, harder or make no difference?


Easier 01 CONTINUE

No difference 02 CONTINUE

Harder 03 CONTINUE


Refused 99 CONTINUE

31. Next, I would like to talk to you about information in relation to food safety. Where do you get information on food safety in the poultry meat industry?


INSTRUCTION

Don’t get any information 00 SKIP TO Q32

Food Standards Australia New Zealand (FSANZ)

(was ANZFA – Australia New Zealand Food

Authority)

01 CONTINUE



Meat Standards Committee 02 CONTINUE




Other State or Territory health agencies 06 CONTINUE

Other State or Territory agricultural agencies 07 CONTINUE

Food Safety Information Council 08 CONTINUE



Meat Food Safety Surveillance Network 11 CONTINUE


Refused 99 CONTINUE

32. Is there any information that you need and haven’t been able to get?


No 00 GO TO Q34

Yes 01 CONTINUE

Don’t know 97 GO TO Q34

Refused 99 GO TO Q34



33. What information have you not been able to get? RECORD VERBATIM. RECORD MAXIMUM OF THREE RESPONSES.

--------------------------------------------------------------------------------------------------------

--------------------------------------------------------------------------------------------------------

--------------------------------------------------------------------------------------------------------

DEMOGRAPHICS

34. What qualifications relating to food safety do you have?


INSTRUCTION

None 00 CONTINUE

Environmental Health Degree (tertiary)

01 CONTINUE

Meat Inspection Certificate 02 CONTINUE

Food technology degree (tertiary) 03 CONTINUE

Microbiology degree (tertiary) 04 CONTINUE

Agricultural degree (tertiary) 05 CONTINUE

Quality assurance auditor

qualification

06 CONTINUE

HACCP training 07 CONTINUE

AQF accredited Food Safety

Training

08 CONTINUE

Internal auditor training 09 CONTINUE



Other (please specify) 96 CONTINUE


Refused/not answered 99 CONTINUE

35. Not including the qualifications we’ve just talked about, have you received any other training on food safety issues that is applicable to the poultry meat industry, either at work or elsewhere?


No 00 CONTINUE

Yes 01 CONTINUE


Refused 99 CONTINUE



36. Are you employed full time, part time or on a casual or contract basis?


Full time 01 CONTINUE

Part time 02 CONTINUE

Casual or contract 03 CONTINUE


That’s the end of the interview. As this is market research, it is carried out in


for research purposes.

Just to remind you, this research is being conducted on behalf of Food Standards

Australia New Zealand. Your answers will be combined with those of other

participants to assist Food Standards Australia New Zealand in the implementation of

the Chapter 4 Standards.

As part of our quality control procedures, someone from our project team may wish

to re-contact you to ask a couple of question, verifying some of the information we

just collected.

Once the validation period and information processing has been completed, please

be assured that your name and contact details will be removed from your responses

to this survey. After that time we will no longer be able to identify the responses

provided by you. However, for the period that your name and contact details remain

with your survey responses, which will be for approximately 3 months, you will be



able to contact us to request that you have access to your information and/or we

deleted some or all of your information.

We do re-contact people from time to time for research purposes about the job you

have just participated in. Would you mind if we contacted you again for this

purpose?

RECORD YES NO

Consent to recontact for research purposes about the

project we have just invited you to participate in.

01 02

FINAL CLOSE/TERMINATION

Again, thank you for your patience in answering these questions. Just to remind

you, I’m calling from Colmar Brunton Social Research.

If you have any queries regarding this survey please call our Canberra office on (02)

6249 8566 and ask to speak to Debbie Randall, or contact Janis Baines at FSANZ on

(02) 6271 2234.

If you have any general enquiries about research you can call the Market Research

Society’s free Survey Line on 1300 364 830.



16 APPENDIX I: CONSUMER QUESTIONNAIRE

QUESTIONNAIRE

Project Number: 70357 7900 FSANZ Poultry Meat Safety Issues

– Consumer




INTRODUCTION




of people in Australia and New Zealand by maintaining a safe food supply.

May I please speak to the person who mainly prepares food in your household?

Is now a good time or would it be more convenient if I make an appointment to speak

to you at another time?







We are conducting a research project and we would like to include your views.

The research concerns food handling and preparation with respect to poultry meat,

for example, chicken, turkey and duck.

We are contacting people at random from the Telstra White Pages.

The survey will take around seven minutes.


provide will be used only for research purposes and your details will be kept

confidential.


DO NOT

READ (SR)


No 00 ASK IF THERE IS ANYONE ELSE IN HOUSEHOLD

WHO MIGHT BE INTERESTED IN PARTICIPATING IF

THEY ALSO PREPARE FOOD

IF YES, ASK TO SPEAK TO THEM (MUST

REPEAT INTRO TO NEW INDIVIDUAL)

THANK & CLOSE







No 00 CLOSE CONTACT

Yes 01 CONTINUE

While we’d prefer that you answer all the questions, if there are any questions that

you’d prefer not to answer, that’s fine. Just let me know.



SCREENER PC_1. RECORD STATE/TERRITORY


NSW 01 CONTINUE

VIC 02 CONTINUE

QLD 03 CONTINUE

SA 04 CONTINUE

WA 05 CONTINUE

TAS 06 CONTINUE

NT 07 CONTINUE

ACT 08 CONTINUE

PC_2. RECORD GENDER


Male 01 CONTINUE

Female 02 CONTINUE

PC_3. Before we start, I need to ask your age to make sure you are eligible to

participate in this survey. Please be assured that this information is kept completely

confidential. Which of the following age groups do you fall into?

READ (SR) CODE SEQUENCE INSTRUCTION

Under 18 years 01 SKIP TO Q5

18 - 24 02 CONTINUE

25 - 34 03 CONTINUE

35 - 44 04 CONTINUE



45 - 54 05 CONTINUE

55 – 64 06 CONTINUE

65 years or older 07 CONTINUE


1. This survey is going to involve questions about poultry meat, by which I mean chicken, turkey, duck, quail, geese, pheasant, pigeon and guinea fowl, but not emu or ostrich. How often do you buy poultry meat both for yourself and other people in your household?


INSTRUCTION

Never 00 CONTINUE

Once a month or less frequently 01 CONTINUE

More than once a month but not more than

once a week

02 CONTINUE

More than once a week but not more than

once a day

03 CONTINUE

More than once a day 04 CONTINUE


Refused 99 CONTINUE



2. How often do you eat poultry meat?

3. How often do you cook raw poultry meat at home for yourself or others?


INSTRUCTION

Never 00 SKIP TO Q5

Once a month or less frequently 01 CONTINUE

More than once a month but not more than

once a week

02 CONTINUE

More than once a week but not more than

once a day

03 CONTINUE

More than once a day 04 CONTINUE



4. IF (Q1 =0 OR 97 OR 99 AND Q2 =0 OR 97 OR 99 AND Q3 =0 OR 97 OR 99) THEN GO TO Q5 AND TERMINATE. ELSE, CONTINUE TO Q6.

IF UNSUCCESSFUL

5. Thank you, we do not have any further questions. We sincerely appreciate your time and assistance today.



IF SUCCESSFUL

6. Next I have a few questions about food safety in the kitchen. What are three things you can do in your kitchen to reduce the chances of food poisoning when dealing with raw poultry meat? PROMPT WITH, “Anything Else?” TO ACHIEVE THREE THINGS.


INSTRUCTION

Cook it fast 01 CONTINUE

Cook it thoroughly 02 CONTINUE

Cool food fast / keep cool / keep in fridge 03 CONTINUE

Clean surfaces in the kitchen / keep a clean kitchen 04 CONTINUE

Disinfect surfaces in the kitchen 05 CONTINUE

Don’t thaw and then re-freeze poultry meat 06 CONTINUE

Prevent the raw poultry from coming into contact with

other foods

07 CONTINUE

Reheat food fast 08 CONTINUE

Thaw frozen poultry inside, rather than outside, the fridge 09 CONTINUE

Use a thermometer to check the temperature of your food 10 CONTINUE

Wash surfaces (ie chopping boards) after touching the

raw poultry meat

11 CONTINUE

Wash surfaces (ie chopping boards) before touching the

raw poultry meat

12 CONTINUE

Wash utensils, such as knives, after using them 13 CONTINUE

Wash utensils, such as knives, before using them 14 CONTINUE



Wash your hands after handling raw poultry meat 15 CONTINUE

Wash your hands before handling raw poultry meat 16 CONTINUE

Wear disposable gloves 17 CONTINUE



Refused 99 CONTINUE

7. IF Q1 =0 THEN SKIP TO Q25. Now I would like to talk to you about the last time you bought raw poultry meat. What kind of poultry meat did you buy last?

IF RESPONDENT INDICATES THEY DO NOT BUY POULTRY MEAT BECAUSE THEY GET IT

DIRECT FROM A FARM, THIS IS OK. CONTINUE.

IF RESPONDENT ANSWERS WITH “DON’T KNOW” PROBE WITH “Was it …” READ OUT

RESPONSE CATEGORIES.

IF RESPONDENT INDICATES THAT THEY BOUGHT MORE THAN ONE TYPE OF RAW

POULTRY MEAT AT THE SAME TIME, ASK THEM TO TALK ABOUT A NON-CHICKEN

PRODUCT. IF BOTH NON-CHICKEN PRODUCTS, ASK TO TALK ABOUT WHICHEVER

PRODUCT THEY PURCHASED MORE OF. IF RESPONDENT ANSWERS WITH MEAT OTHER

THAN LISTED, INDICATE THAT THAT PRODUCT IS NOT OF INTEREST FOR THIS

SURVEY AND ASK FOR LAST PURCHASE FROM LIST.


INSTRUCTION

Chicken 01 CONTINUE

Turkey 02 CONTINUE



Duck 03 CONTINUE

Quail 04 CONTINUE


Geese 07 CONTINUE



Silky 10 CONTINUE



Don’t know 97 THANK AND CLOSE

Refused 99 THANK AND CLOSE

8. Where did you get this <INSERT Q7 > from?.


INSTRUCTION

Major Supermarket (Coles or

Woolworths/Safeway)

01 CONTINUE

All other supermarkets (i.e. IGA, Foodland, etc.) 02 CONTINUE

Butcher independent of supermarket, but not in a

fresh produce market

03 CONTINUE

Delicatessen independent of supermarket, but not

in a fresh produce market

04 CONTINUE



Fresh produce market butcher/deli 05 CONTINUE

Don’t buy, but have own farm 06 CONTINUE

Someone else’s farm 07 CONTINUE



Refused 99 CONTINUE

9. And how long did it take to get the raw <INSERT Q7 > from <INSERT Q8 > to your home? IF RESPONDENT ANSWERS “DON’T KNOW”, ENCOURAGE THEM TO ESTIMATE A TIME. IF RESPONDENT ANSWERS WITH A RANGE, ASK, “Was that closer to UPPER TIME or LOWER TIME?” CATI PROGRAMMER: SET UP EDIT TO ENSURE DATA QUALITY


INSTRUCTION

RECORD ANSWER IN MINUTES CONTINUE



10. What did you use to transport the raw <INSERT Q7 > in? Did you use a…

READ AND ROTATE (SR) CODE SEQUENCE

INSTRUCTION

Shopping bag 01 CONTINUE

Cool/thermal bag 02 CONTINUE

Eskie 03 CONTINUE






11. And what did you do with the raw <INSERT Q7 > when you got home? ONLY ACCEPT MULTIPLE IF RESPONDENT SAYS THAT THEY SPLIT THE POULTRY PRODUCT PURCHASED AND, FOR EXAMPLE, PUT SOME IN THE FREEZER AND USED THE OTHER CHICKEN FOR COOKING.


Put it in the fridge 01 CONTINUE

Put it in the freezer 02 CONTINUE

Leave it on the bench or some other cupboard 03 CONTINUE

Use it immediately for cooking 04 SKIP TO Q13



Refused 99 CONTINUE

12. Have you cooked the <INSERT Q7 > yet?


INSTRUCTION

No 00 SKIP TO Q21

Yes 01 CONTINUE





13. IF Q11 =02 THEN CONTINUE. OTHERWISE GO TO Q15. Did you thaw the raw <INSERT Q7 > before cooking it?


INSTRUCTION

No 00 SKIP TO Q16

Yes 01 CONTINUE



14. How did you thaw it?


INSTRUCTION

Used a microwave 01 CONTINUE

Left it in the fridge 02 CONTINUE

Left it outside of the fridge (i.e. bench top) 03 CONTINUE

Placed it in a bowl of hot water 04 CONTINUE



Refused 99 CONTINUE

15. When you were preparing the <INSERT Q7 > for eating, did you…



READ (SR) No Yes DK R

a) Wash your hands before handling the raw <INSERT Q7 >

00 01 97 99

b) Wash your hands after handling the raw <INSERT Q7 >

00 01 97 99

c) SKIP IF Q15a ≠01 AND Q15b ≠01: Dry your hands after washing them

00 01 97 99

d) Wash utensils, such as knives, after using them with <INSERT Q7 >

00 01 97 99

e) And when you were preparing the <INSERT Q7 > for eating, did you use the same surface (like a chopping board) for preparing other food items afterwards, without cleaning in between?

00 01 97 99

IF Q15e =01 CONTINUE, OTHERWISE GO TO Q17

16. PROBE Did you use the same surface without cleaning for… READ

READ & ROTATE (SR) No Yes DK R

Salad or vegetables that were not going to be cooked

00 01 97 99

Vegetables that were going to be lightly cooked for example in a stir fry

00 01 97 99

Vegetables that were going to be well cooked for example in a casserole

00 01 97 99

17. Now I would like to ask you some questions about how you cooked the <INSERT Q7 >. Firstly, what cut of <INSERT Q7 > did you cook?


INSTRUCTION

A whole bird 01 CONTINUE

Half or quarter bird 02 CONTINUE

Breast fillets 03 CONTINUE

Tenderloins/pieces 04 CONTINUE



Thighs 05 CONTINUE

Drumsticks/legs 06 CONTINUE

Wings 07 CONTINUE

Pre-prepared uncooked meals, such as skewers 08 CONTINUE

Chicken sausage 09 CONTINUE

Chicken mince 10 CONTINUE

Other 96 CONTINUE


Refused 99 CONTINUE



18. When you finished cooking the <INSERT Q7 >, did you place the cooked <INSERT Q7 > on the same plate or surface that the raw <INSERT Q7 > was previously on?


No 00 SKIP TO Q20

Yes 01 CONTINUE



19. And did you wash this plate or surface before placing the cooked <INSERT Q7 > on it?


No 00 CONTINUE

Yes 01 CONTINUE


Refused 99 CONTINUE

20 How did you know when the <INSERT Q7 > was cooked? PROBE, WITH, “anything else?”


Smelt good 01 CONTINUE

Meat looked white 02 CONTINUE

Meat no longer pink 03 CONTINUE

Meat fell off the bone 04 CONTINUE

Juices ran clear 05 CONTINUE



Used a thermometer / set temperature for the

poultry meat reached

06 CONTINUE

Set time for cooking / followed recipe 07 CONTINUE

IF Q17 =1, The indicator on the bird 08 CONTINUE

Inserted skewer or fork into meat 09 CONTINUE



Refused 99 CONTINUE

21. IF Q17 =01 AND Q7 =01 GO TO Q25. Have you ever cooked a whole chicken?


INSTRUCTION

No 00 SKIP TO Q25

Yes 01 CONTINUE



22. Now, thinking about the last time you cooked a whole chicken, how did you decide when it was cooked and ready to eat? PROBE, WITH, “anything else?”


INSTRUCTION

Smelt good 01 CONTINUE

Meat looked white 02 CONTINUE



Meat no longer pink 03 CONTINUE

Meat fell off the bone 04 CONTINUE

Juices ran clear 05 CONTINUE

Used a thermometer / set temperature for poultry meat reached

06 CONTINUE

Set time for cooking / followed recipe 07 CONTINUE

The indicator on the bird 08 CONTINUE


Inserted skewer or fork into meat 09 CONTINUE


Refused 99 CONTINUE

25. The next questions are about pre-cooked poultry meat. Pre-cooked poultry meat includes cold sliced poultry meat, take-away foods that include poultry meat and whole cooked chicken. Thinking about the last time you bought pre-cooked poultry meat, what kind of pre-cooked poultry meat did you buy? Please do not include poultry meat you ate immediately at a restaurant or take-away outlet.


INSTRUCTION

Have not bought pre-cooked poultry meat 00 SKIP TO Q32

Chicken – sliced or shaved 01 CONTINUE

Chicken – whole chicken (i.e. roasted) 02 CONTINUE

Chicken – part of chicken (i.e. KFC, Red

Rooster)

03 CONTINUE

Chicken – burger (i.e. KFC, McDonald’s) 04 CONTINUE



Chicken kebab (eg Ali Baba) 05 CONTINUE

Turkey - sliced or shaved 06 CONTINUE

Turkey – whole turkey (i.e. roasted) 07 CONTINUE

Turkey – part of turkey (i.e. roasted wing, leg,

cutlets)

08 CONTINUE

Pre-prepared meal eg Asian/Indian dish/take-

away from restaurant

09 CONTINUE

Chicken sandwich 10 CONTINUE

Turkey sandwich 11 CONTINUE



Refused 99 CONTINUE

26. Was the <INSERT Q25 > purchased hot or cold?


Hot 01 CONTINUE

Cold 02 CONTINUE



Refused 99 CONTINUE

27. After purchasing the <INSERT Q25 > at <INSERT Q25 >, where did you take it?



28. What did you do with the <INSERT Q25 > after you bought it? Did you…

READ (MR) ACCEPT MULTIPLE IF THEY ATE SOME AND STORED THE REST


Take it to your home (or somewhere else) and store it for eating later?

01 CONTINUE

Take it to your home (or somewhere else) to eat straight away?

02 IF ONLY CODE 2, SKIP TO Q30

Don’t know (VOL) 97 SKIP TO Q30

Refused (VOL) 99 SKIP TO Q30

29. Where did you store the <INSERT Q25 >? Did you store it …


In the fridge 01 CONTINUE

In the freezer 02 CONTINUE

On the bench or in cupboard 03 CONTINUE

Other, specify (VOL) 96 CONTINUE



30. IF Q28 =01 ONLY: And how long did it take you to get the <INSERT Q25 > from where you bought it to where you stored it?

IF Q28 =02 OR IF Q28 =01 AND 02: And how long did it take you to get the <INSERT Q25 > from where you bought it to where you ate it?

IF RESPONDENT ANSWERS “DON’T KNOW”, ENCOURAGE THEM TO ESTIMATE A TIME. IF RESPONDENT ANSWERS WITH A RANGE, ASK, “Was that closer to UPPER TIME or LOWER TIME?”




RECORD ANSWER IN MINUTES CONTINUE





31. What did you use to transport the <INSERT Q25 > in? Did you use a…

READ AND ROTATE (SR) CODE SEQUENCE INSTRUCTION

Shopping bag 01 CONTINUE

Cool/thermal bag 02 CONTINUE

Eskie 03 CONTINUE




32. Next, I would like to read a series of statements to you, and I would like you to tell me whether you think they are true or false. If you don’t know, please say so.

READ AND ROTATE (SR) False True DK R

(VOL)

a) It is vital to wash your hands after handling uncooked poultry meat

00 01 97 99

b) It is okay to put cooked poultry meat back on the same plate you had the uncooked poultry meat on without washing it.

00 01 97 99

c) It is OK to use the same chopping board for preparing raw poultry and vegetables that you are going to cook well.

00 01 97 99

d) It is OK to use the same chopping board for preparing raw poultry and salad ingredients

00 01 97 99



33. Now, I would like to read another series of statements to you. This time I would like you to use a scale of 1 to 10, where 1 is strongly disagree and 10 is strongly agree and tell me how much you agree or disagree with the statements…

Strongly disagree

Strongly agree

DK (VOL)

R (VOL)

01 02 03 04 05 06 07 08 09 10 97 99

READ AND ROTATE (SR)

a) How I prepare food in my kitchen is very important to prevent food poisoning.

b) I am concerned about food poisoning from the food that I prepare myself.

c) I am concerned about food poisoning from food that my friends prepare.

d) I am concerned about food poisoning from food I buy from take-away outlets or restaurants.

e) I am more careful with the preparation of raw red meat than I am with raw poultry meat

35. Now, where do you currently get information about safe handling and cooking of poultry meat? PROBE WITH, Anything else?


INSTRUCTION

Food Safety Information Council 01 CONTINUE

Food Standards Australia New Zealand 02 CONTINUE

Government Health Department 03 CONTINUE

Television 04 CONTINUE

Magazines / Cooking books 05 CONTINUE



Internet 07 CONTINUE

Poultry companies, eg. Inghams, Bartter 08 CONTINUE

Butcher/retailer 09 CONTINUE

Family / friends 10 CONTINUE

Training course, eg. for work or school 11 CONTINUE



Don’t get any information 98 CONTINUE

Refused 99 CONTINUE

36. And what about the following sources of information… Would you consider looking for information about safe handling and cooking of poultry meat from these sources?

READ AND ROTATE ONLY THOSE NOT MENTIONED AT Q35 (SR)

No Yes DK (VOL)

R (VOL)

Food Safety Information Council 00 01 97 99

Government Health Department 00 01 97 99

Television 00 01 97 99

Magazines / Cooking books 00 01 97 99

Internet 00 01 97 99

Butcher/retailer 00 01 97 99



DEMOGRAPHICS

Finally a few questions about you to make sure we survey a proper

cross-section of respondents. The answers you give here are

completely confidential.

37. Which of the following best describes your household?


Lone person without children 01 CONTINUE

Lone person with children 02 CONTINUE

Couple without children 03 CONTINUE

Couple with children 04 CONTINUE

Other (multiple family household – includes share houses)

05 CONTINUE


38. What is your current employment status?

39. Are you currently employed in the poultry meat industry?


No 00 CONTINUE

Yes 01 CONTINUE




40. Are you of Aboriginal or Torres Strait Islander origin?


No 00 CONTINUE

Yes, Aboriginal 01 CONTINUE

Yes, Torres Strait Islander 02 CONTINUE

Refused/no answer 99 CONTINUE

41. At home, do you speak a language other than English?


No, English only 00 SKIP TO Q43

Yes 01 CONTINUE

Refused/no answer 99 SKIP TO Q43

42. What is the main language you speak at home other than English?




Arabic (including Lebanese) 01 CONTINUE

Australian Indigenous

Languages

02 CONTINUE

Chinese – Cantonese 03 CONTINUE

Chinese – Mandarin 04 CONTINUE

Croatian 05 CONTINUE

German 06 CONTINUE

Greek 07 CONTINUE

Italian 08 CONTINUE

Macedonian 09 CONTINUE

Polish 10 CONTINUE

Spanish 11 CONTINUE

Tagalog (Filipino) 12 CONTINUE

Vietnamese 13 CONTINUE


Refused 99 CONTINUE



43. What is the highest level of education you have attained?


Year 9 or below 01 CONTINUE

Year 10 or equivalent 02 CONTINUE



Trade certificate or

apprenticeship

05 CONTINUE

Diploma 06 CONTINUE

Bachelors or Honours degree 07 CONTINUE

Post-graduate qualifications

(eg, Masters, PhD)

08 CONTINUE


44. Which of the following best describes the area where you live?


Capital city 01 CONTINUE

Regional centre 02 CONTINUE

Rural 03 CONTINUE

Remote 04 CONTINUE



That’s the end of the interview. As this is social research, it is carried out in


for research purposes.

As part of our quality control procedures, someone from our project team may wish

to re-contact you to ask a couple of question, verifying some of the information we

just collected.

Once the validation period and information processing has been completed, please

be assured that your name and contact details will be removed from your responses

to this survey. After that time we will no longer be able to identify the responses

provided by you. However, for the period that your name and contact details remain

with your survey responses, which will be for approximately 3 months, you will be

able to contact us to request that you have access to your information and/or we

deleted some or all of your information.

We do re-contact people from time to time for research purposes about the research

you have just participated in. Is it okay if we contact you again for this purpose?

RECORD NO YES

Consent to recontact for research purposes about the

project we have just invited you to participate in.

00 01

FINAL CLOSE/TERMINATION

Again, thank you for your patience in answering these questions. Just to remind

you, I’m calling from Colmar Brunton Social Research. If you have any queries, you



can call the Market Research Society’s free Survey Line on 1300 364 830 or Colmar

Brunton Social Research on (02) 6249 8566.

IF RESPONDENT HAS ANY QUESTIONS ABOUT THE SAFE HANDLING OF POULTRY

MEAT, PLEASE DIRECT THEM TO THE FOLLOWING:

Information is available from the Food Safety Information Council at

www.foodsafety.asn.au



This document takes into account the particular instructions and requirements of our Client. It is not intended for and should not be relied upon by any third party and no responsibility is undertaken to any third party.

COLMAR BRUNTON SOCIAL RESEARCH

PO BOX 2212

CANBERRA ACT 2601

PH. (02) 6249 8566

FAX. (02) 6249 8588

ACN NO: 090 919 378

ABN NO: 63 090 919 378

8 appendix a: technical notes 8.1 definitions

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