It’s the festive season in Australia, with Big Day Out rolling across the country, and at least one state government is stressing, if you suspect food poisoning, report it.

"Food complaints can provide important information about risks in particular food businesses or food products so it is vital that bad food experiences are reported to prevent sickness from spreading,” said New South Wales (that’s the state where Sydney is) Minister for Primary Industries, Katrina Hodgkinson

"NSW consumers have every right to expect that the food they eat is safe and while the vast majority of food businesses do the right thing, people should know that they have a right to complain about threats to their food safety,"

"If you bought food over the Christmas holidays that was unsafe to consume, or you believe made you or a family member unwell, please contact the NSW Food Authority’s helpline.

"Complaints about cafe and restaurant meals can be made directly to your local council which is responsible for inspecting retail food service businesses in their area."

Ms Hodgkinson said on average the NSW Food Authority receives more than 2,000 reports of foodborne illnesses each year. Of those, around a third are investigated further by the Authority. Others are referred to local councils for investigation under the Food Regulation Partnership.

Complaints about food can be about possible contamination of food, food poisoning, illegal sales or serving of food, incorrect or unhygienic food handling, storage, transport and preparation, misleading or incomplete labelling, spoiling of packaged or fresh food and unsuitable or unsafe ingredients.

A pipi is apparently a small, edible saltwater clam found in parts of Australia, not something newly potty-trained children scream as they run to the toilet, as in, “Mama, I’m starting to go peepee.”

The New South Wales Food Authority reports a Warilla company, Lavender Investments Pty Ltd, was convicted in the Chief Industrial Magistrate’s Court in Wollongong on 16 September 2011 for selling pipis that were found to contain an unacceptable level of Escherichia coli.

The NSW Food Authority conducted random sampling on the company’s shellfish for sale at a fish market in Sydney on 27 May 2010.

Subsequent analysis of the company’s pipi samples found that they contained Escherichia coli above the acceptable level for the food, as listed in the Food Standards Code

On 18 November 2010 the company was issued with a penalty notice for an offence under the Food Act 2003. The company elected to have the matter dealt with at Court.

The company or its representative failed to appear at the proceedings on 16 September 2011, so the Court convicted and sentenced the company in its absence. The company was convicted and fined $6,500 plus costs of $3,500.

The Court considered the company’s breaches of the Food Act 2003 to be not merely technical but namely about the protection of the public, determining that it was clear that the company failed to carry out its obligations under its license.

Shellfish such as pipis must only be bought from licensed seafood businesses.

Commercial shellfish businesses are licensed by the NSW Food Authority.

Further information on shellfish handling is available from the NSW Food Authority at www.foodauthority.nsw.gov.au/industry/industry-sector-requirements/shellfish/.

The NSW Food Authority has announced a year-long voluntary trial of the Scores on Doors program will be rolled out across the Australian state of NewSouth Wales.

"Scores on Doors offers businesses a fantastic opportunity to show customers just how seriously they take food hygiene and the results they have achieved," said Katrina Hodgkinson, Minister for Primary Industries.

"Certificates from the voluntary program will be displayed near doorways of participating retail food outlets so customers will be able to see just how well restaurants, cafés or other outlets have performed during their food safety inspection."

Under the Scores on Doors trial program, participating retail food outlets are assigned a star rating dependent upon their level of performance. Top rating businesses receive a five star rating, with four and three stars also awarded to businesses that perform well and comply with the requirements of the Food Standards Code.

Participation is voluntary though through the program businesses will have the opportunity to promote and advertise their food safety performance.

A bad batch of eggs is all it took for home cook Mercedes Zambrano to be hit with a legal bill of more than $20,000 and a place on the NSW Food Authority's name-and-shame list for a case of mass food poisoning.

The Zambrano family had been regulars at weekly South American community gatherings at the Kensington Bowling Club for Rincon Cubano, a Latin-American music, food and dance event. ''We're like the Partridge family,'' Jefferson Zambrano, a Latin-American percussionist, said.

When the regular caterer left, his mother, Mrs Zambrano, was invited to provide the food.

But after more than 50 people fell ill with salmonella poisoning at a barbecue at the club in November 2009, Mrs Zambrano, 56, was fined $9600 and ordered to pay $11,000 in costs.

An investigation by the NSW Food Authority determined the presence of salmonella in various foods served at the function, the most likely cause of contamination being a raw whole-egg mayonnaise used in a salad.

Mrs Zambrano pleaded guilty to three offences including selling food that is unsafe, failing to comply with the Food Standards Code and a failure to notify the NSW Food Authority of her food business.

She was classified as a business because she charged money for the food. Mr Zambrano said this was unfair, as his mother was simply catering for a community event and had charged money to cover her costs rather than to make a profit.

In hearing the matter in the Local Court, Magistrate Gregory Hart acknowledged the woman had contributed significantly to her community through fund-raising, and volunteer work, and she never intended to cause harm; however, he stated the need to provide a deterrence factor in imposing his findings.

"It is important to alert [people] conducting food businesses, including part-time food businesses associated with community activities, that the requirements of the Food Act 2003 and the standards set by the Food Standards Code must be complied with," Magistrate Hart said.

The NSW Primary Industries Minister, Katrina Hodgkinson, said the case was a reminder to other community caterers of the importance of the Food Standards Code.

"This highlights the important work of the NSW Food Authority in establishing NSW regulations and food safety programs, including cultivating good food-handling practices and sharing information on food safety”