I don’t like surveys.

I really don’t like taxpayer-funded surveys that give public servants a big thumbs up.

So I’m skeptical when The Canberra Times reports that Canberra’s food safety inspectors have received a tick of approval from local business operators, with 81 per cent reporting receiving effective and helpful advice from a special expert unit, even though there were two raw-egg based Salmonella outbreaks over the past couple of years in Canberra.

Were the operators advised by health types to not to use raw eggs in aioli or mayo?

ACT Chief Minister Katy Gallagher will release the survey results on Monday. More than 2500 registered food businessess operate in the territory, the majority small businessess.

Last month the government introduced legislation which would remove charities, sporting clubs and community groups from some food safety regulations, no longer requiring them to appoint a food safety supervisor when fund-raising.

If approved by the ACT Legislative Assembly, some businesses selling only packaged and non-perishable foods, including cereals , breads and long life milk will no longer be required to register with ACT Health.

The changes come after a sustained community backlash in November 2013, when all charity groups holding more than five sausage sizzles a year were required to complete the costly training. 

The legislation would also see the health minister given the authority to exempt food businesses from appointing safety supervisors on a case-by-case basis and business registration extended to up to three years, in place of annual registration.

But about those raw eggs? There’s government advice, and then there’s enforcement.

A table of raw egg related outbreaks in Australia is available at https://barfblog.com/wp-content/uploads/2014/03/raw-egg-related-outbreaks-australia-3-3-14.xlsx.