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Primary Production and Processing (PPP) Standards (Chapter 4)

(November 2016)

NOTE: these standards apply to all food businesses in Australia only. Food businesses in New Zealand are required to comply with New Zealand’s Food Act 1981 and the regulations and standards under this Act. For more information visit the Ministry for Primary Industries website. 

Primary production and processing (PPP) standards aim to strengthen food safety and traceability throughout the food supply chain, from paddock to plate. They were developed by FSANZ with assistance from other Australian government agencies, industry stakeholders and consumer groups. 

There are six standards:

4.2.1 PPP Standard for Seafood

View Standard 4.2.1 here.
  • This standard requires a seafood business to identify potential seafood safety hazards and put controls in place that are consistent with the risk.
  • The standard was developed through Proposal P265.
  • The guide for this standard is Safe Seafood Australia.

4.2.2 PPP Standard for Poultry Meat

View Standard 4.2.2 here.
  • This standard aims to lower the prevalence and levels of the two main pathogens that can be present on raw poultry (Campylobacter and Salmonella), to reduce the likelihood of foodborne illness.
  • The standard requires poultry growers to identify and control food safety hazards associated with poultry growing and processing (including slaughtering) and  verify the effectiveness of their control measures. 
  • The standard was developed through Proposal 282.
  • A package to help implement this standard was developed by the Implementation Subcommittee for Food Regulation.

4.2.3 PPP Standards for Meat and Meat Products

View Standard 4.2.3 here.

  • This standard recognises that existing state and territory laws already cover requirements relating to inputs (e.g. animal feed and water), traceability and processing of meat, meat products and wild game. If there is a food incident, this standard allows for regulators to investigate food safety matters through the entire meat supply chain.
  • The standard was developed by combining proposals for major meat species (P1005) and minor meat species (P1014) into a single proposal (P1014).
  • Read more the meat standard is here.

4.2.4 PPP Standard for Dairy Products

View Standard 4.2.4 here.

4.2.5 PPP Standard for Eggs and Egg Products

View Standard 4.2.5 here.

  • This standard aims to reduce foodborne illness associated with eggs (especially cracked and dirty eggs) and egg products, particularly uncooked or lightly-cooked foods containing contaminated raw egg (e.g. sauces and desserts).
  • It requires egg producers and processors to identify and control egg safety hazards, prohibits the sale of dirty or cracked eggs (unless they are sold to a processor for pasteurisation), and requires eggs to be stamped with the producers’ unique identification so they can be traced.
  • The standard was developed through Proposal P301.
  • A package to help implement this standard was developed by the Implementation Subcommittee for Food Regulation.

4.2.6 Production and Processing Standard for Seed Sprouts

View Standard 4.2.6 here.

  • The aim of this standard is to reduce the incidence of foodborne illness associated with seed sprouts (e.g. of alfalfa, onion, radish, mung bean).
  • The standard was developed through Proposal P1004.




The safety of horticultural produce in Australia was examined under Proposal P1015. However, the proposal was abandoned because FSANZ concluded that more information on the nature and number of horticultural businesses operating without an industry food safety system is needed before considering further regulation. FSANZ is currently progressing this work through targeted stakeholder consultation.


FSANZ is also addressing the broader issue of ensuring through-chain traceability for all commodities. Traceability requirements for all industry sectors and supply chains are being examined.


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