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Food Standards Code from 1 March 2016

An audit of the legal efficacy of the Code was conducted following a decision of the New South Wales Supreme Court in 2009. FSANZ prepared Proposal P1025 to revise the Code to address the issues identified in the audit in consultation with regulators. Amendments to Chapters 1 and 2 of the Code arising from this Proposal were gazetted on 10 April 2015 as part of Amendment 154. These amendments take effect on 1 March 2016.

Access the current Code which ceases to have effect on 1 March 2016.
Access a list of the Standards and the Schedules to which they relate.

FSANZ is aware of a number of minor errors and omissions in the Standards and Schedules which will be amended via a series of proposals during 2015. Amendments made to the current Code from January to February 2015 will be included in Proposal P1036. Amendments made to the MRL Schedule (S20) since January 2015, will be separately captured in a proposal later in 2015. If you come across any errors or omissions which you think we may have missed, please advise

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You can download the Australia New Zealand Food Standards Code from the Australian Government’s ComLaw website or you can purchase a copy of the Code from the following businesses:

Please note that compilations for the revised Code will not be registered on ComLaw until just before 1 March 2016.  To assist stakeholders until the relevant compilations are registered, FSANZ has provided updated standards where applicable, but these versions are for information only and are not to be treated as authoritative versions of the standards.

Standard 5.1.1       Revocation and transitional provisions  2014 revision​ (Standard as of 3 September 2015 (pdf 187kb)​

PART 1.1 Preliminary

Standard 1.1.1
Structure of the Code and general provisions
Standard as at 1 July 2018 – unofficial compilation
Standard 1.1.2
Definitions used throughout the Code

PART 1.2 Labelling and other information requirements

Standard 1.2.1
Requirements to have labels or otherwise provide information
Standard as at 1 July 2018 – unofficial compilation
Standard 1.2.2
Information requirements – food identification
Standard 1.2.3
Information requirements – warning statements, advisory statements and declarations
Standard 1.2.4
Information requirements – statement of ingredients
Standard 1.2.5
Information requirements – date marking of food for sale
Standard 1.2.6
Information requirements – directions for use and storage
Standard 1.2.7
Nutrition, health and related claims
Standard 1.2.8
Nutrition information requirements
Standard 1.2.10
Information requirements – characterising ingredients and components of food
Standard 1.2.11
Information requirements – country of origin labelling requirements
Standard as at 1 July 2018 – unofficial compilation
Standard 1.2.12
Transitional standard for dietary fibre nutrition content claims

PART 1.3 Substances added to or present in food

Standard 1.3.1
Food additives
Standard 1.3.2
Vitamins and minerals
Standard 1.3.3
Processing aids

PART 1.4 Contaminants and residues

Standard 1.4.1
Contaminants and natural toxicants
Standard 1.4.2
Agvet chemicals [applies in Australia only]
Standard 1.4.4
Prohibited and restricted plants and fungi

PART 1.5 Foods requiring pre-market clearance

Standard 1.5.1
Novel foods
Standard 1.5.2
Food produced using gene technology
Standard 1.5.3
Irradiation of food

PART 1.6 Microbiological limits and processing requirements

Standard 1.6.1
Microbiological limits in food
Standard 1.6.2
Processing requirements for meat [applies in Australia only]

PART 2.1 Cereals

Standard 2.1.1
Cereal and cereal products

PART 2.2 Meat, eggs and fish

Standard 2.2.1
Meat and meat products
Standard 2.2.2
Egg and egg products
Standard 2.2.3
Fish and fish products

PART 2.3 Fruit and vegetables

Standard 2.3.1
Fruit and vegetables
Standard 2.3.2

PART 2.4 Edible oils

Standard 2.4.1
Edible oils
Standard 2.4.2
Edible oils spreads

PART 2.5 Dairy products

Standard 2.5.1
Standard 2.5.2
Standard 2.5.3
Fermented milk products
Standard 2.5.4
Standard 2.5.5
Standard 2.5.6
Ice cream
Standard 2.5.7
Dried milk, evaporated milk and condensed milk

PART 2.6 Non-alcoholic beverages

Standard 2.6.1
Fruit juice and vegetable juice
Standard 2.6.2
Non-alcoholic beverages and brewed soft drinks
Standard 2.6.3
Standard 2.6.4
Formulated caffeinated beverages

PART 2.7 Alcoholic beverages

Standard 2.7.1
Labelling of alcoholic beverages and food containing alcohol
Standard 2.7.2
Standard 2.7.3
Fruit wine, vegetable wine and mead
Standard 2.7.4
Wine and wine product
Standard 2.7.5

PART 2.8 Sugars and honey

Standard 2.8.1
Sugar and sugar products
Standard 2.8.2

PART 2.9 Special purpose foods

Standard 2.9.1
Infant formula products
Standard 2.9.2
Food for infants
Standard 2.9.3
Formulated meal replacements and formulated supplementary foods
Standard 2.9.4
Formulated supplementary sports foods
Standard 2.9.5
Food for special medical purposes
Standard 2.9.6
Transitional standard for special purpose foods (including amino acid modified foods) [applies in NZ only]

PART 2.10 Standards for other foods

Standard 2.10.1
Vinegar and related products
Standard 2.10.2
Salt and salt products
Standard 2.10.3
Chewing gum
Standard 2.10.4
Miscellaneous standards for other foods

PART 3.1 Preliminary

Standard 3.1.1
Interpretation and application

PART 3.2 Food Safety Requirements

Standard 3.2.1
Food safety programs
Standard 3.2.2
Food safety practices and general requirements
Standard 3.2.3
Food premises and equipment

PART 3.3

Standard 3.3.1
Food safety programs for food service to vulnerable persons

PART 4.1

Standard 4.1.1
Primary production and processing standards - preliminary provisions

PART 4.2

Standard 4.2.1
Primary production and processing standard for seafood
Standard 4.2.2
Primary production and processing standard for poultry meat
Standard 4.2.3
Primary production and processing standard for meat
Standard 4.2.4
Primary production and processing standard for dairy products
Standard 4.2.5
Primary production and processing standard for eggs and egg product
Standard 4.2.6
Production and processing standard for seed sprouts

PART 4.5

Standard 4.5.1
Wine production requirements


Schedule 1
Schedule 2
Units of measurement
Schedule 3
Identity and purity
Schedule 4
Nutrition, health and related claims
Schedule 5
Nutrient profiling scoring method
Schedule 6
Required elements of a systematic review
Schedule 7
Food additive class names (for statement of ingredients)
Schedule 8
Food additive names and code numbers (for statement of ingredients)
Schedule 9
Mandatory advisory statements
Schedule 10
Generic names of ingredients and conditions for their use
Schedule 11
Calculation of values for nutrition information panel
Schedule 12
Nutrition information panels
Schedule 13
Nutrition information required for food in small packages
Schedule 14
Technological purposes performed by substances used as food additives
Schedule 15
Substances that may be used as food additives
Schedule 16
Types of substances that may be used as food additives
Schedule 17
Vitamins and minerals
Schedule 18
Processing aids
Schedule 19
Maximum levels of contaminants and natural toxicants
Schedule 20
Maximum residue limits [applies in Australia only]
Schedule 21
Extraneous residue limits [applies in Australia only]
Schedule 22
Foods and classes of foods
Schedule 23
Prohibited plants and fungi
Schedule 24
Restricted plants and fungi
Schedule 25
Permitted novel foods
Schedule 26
Food produced using gene technology
Schedule 27
Microbiological limits for foods
Schedule 28
Formulated caffeinated beverages
Schedule 29
Special purpose foods


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