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• Fact Sheets 2002

An overview of Food Standards Australia New Zealand (FSANZ)

• FSANZ (formerly ANZFA) is an independent bi-national statutory authority that develops food standards for Australia and New Zealand. FSANZ's prime objective in setting food standards is the protection of public health and safety. Historically, FSANZ has been responsible for developing food standards which govern the manufacture and labelling of processed foods. From 1 July 2002, FSANZ has additional responsibilities to develop standards for primary production and processing in Australia (for example, seafood and horticulture), thereby creating a paddock-to-plate approach to standards setting.

• Food standards are basically a set of rules which relate to food for sale. They cover a range of areas such as labelling, food additives, processing aids, microbiological limits, contaminants, residues, food hygiene and foods developed by new technologies.

• FSANZ also has additional responsibilities in Australia - for example, the coordination of food recalls and the monitoring and surveillance of food safety. The enforcement of food standards in Australia rests with State and Territory governments (and with the Australian Quarantine and Inspection Service for imported food), and with the New Zealand Food Safety Authority.

• Food standards are compiled into the Australia New Zealand Food Standards Code which will come into full effect in Australia and New Zealand on 20 December 2002. Any organisation or individual can apply to FSANZ to change standards in the Code. FSANZ can also raise proposals to amend the Food Standards Code.

• The Board of FSANZ has the responsibility of approving standards, and variations to standards before notifying the Australia and New Zealand Food Regulation Ministerial Council (Ministerial Council). The Ministerial Council which comprises Health and other Ministers, can accept, reject or seek up to two reviews of any standard notified by FSANZ.

• The FSANZ Board comprises twelve people with appropriate consumer, scientific, food industry and public administration experience. Three members are nominees of the New Zealand Government.  

• FSANZ maintains a staff of about 120 people to handle applications and proposals to change the Code and its other functions - seventy specialist scientists and other legal, nutrition, public affairs' and administrative professionals - mostly in its Canberra office, but also a small team in a Wellington office.

The standards-setting process

• Applications to change the Code are placed on a work plan and assessed by specifically assembled teams of staff with the required expertise. Once work on assessing the application has commenced, it must be finalised within a 12 month period. The FSANZ Board approves each stage of the process before giving final approval for changes to be incorporated into the Food Standards Code.

• A crucial part of the standards-setting process is a requirement that stakeholders should normally have two opportunities to comment on FSANZ's conclusions and recommendations. Submissions are invited to comment on the Initial Assessment Report and the Draft Assessment Report, which can be accessed on the FSANZ website.   Changes to the reports can be made in response to public comments. A Final Assessment Report is considered by the Board before making a final decision to amend the Code or not.

FSANZ's cautious approach to food safety

• In its standards development, FSANZ takes the internationally recognised approach that foods that have been safely consumed in the community over a long period should be considered safe until shown to be unsafe. In addition, foods that do not have a long history of safe use in the community should be regarded as unsafe until proven safe.  

• In Australia, FSANZ works with States and Territories, retailers and manufacturers to coordinate a food recall system and to liaise with national and international food bodies on food safety emergencies, such as BSE (Mad Cows' Disease) and acrylamide. Again, FSANZ may err on the side of caution in its protection of public health and safety.

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