User Guides to the new Food Standards Code
The following user guides have been developed by Food Standards Australia New Zealand (FSANZ) and its predecessor ANZFA, in consultation with Australian and New Zealand government and industry representatives, to help manufacturers, retailers and food officers interpret and apply the new joint Australia New Zealand Food Standards Code.
The guides, unlike the standard itself, are not legally binding. However, if in any doubt about interpreting the standards, you should seek independent legal advice.
Please note these guides are in the process of being updated.
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User Guides
Overview of Food Labelling [ pdf format 62 kb ]
This guide provides background information on the general labelling requirements in the new Code.
Legibility Requirements for Food Labels [ pdf format 30 kb ]
This guide discusses ways of making information that must be included on a food label as easy to read as possible.
Information Requirements for Foods Exempt from Bearing a Label
[ pdf format 41 kb ]
This guide looks at which foods are exempt from bearing a label and how consumers can be informed about these foods in other ways.
Warning and Advisory Declarations [ pdf format 49 kb]
This guide defines mandatory prescribed, warning, and advisory statements and declarations, and identifies which foods must carry these statements and declarations.
Ingredient Labelling [ pdf format 63 kb ]
This guide explains ingredient labelling, when it is required, and the way in which it must be presented.
Date Marking [ pdf format 65 kb ]
This guide aims to help manufacturers decide whether food should be date-marked with a ' best-before' or a ' use-by' date.
Nutrition Information Labelling [ pdf format 451kb ]
This guide explains when nutrition information is required and the way in which it must be presented.
Percentage Labelling [ pdf format 100 kb ]
This guide looks at the changes in percentage labelling requirements and which characterising ingredients or components should be declared in relation to food.
Food Additives [ pdf format 83 kb]
This guide looks at how the new food additives standard brings together the food additives that may be used in all foods into one generic standard.
Meat and Meat Products [ pdf format 53 kb ]
This guide clarifies the intent of many of the provisions in Standard 2.2.1 and explains how other standards in the new Code relate to meat and meat products.
Microbiological Limits for Foods [ pdf format 84 kb ]
This guide explains information in the standard and presents new microbiological guideline criteria that are additional to the standard but not mandatory.
Methods of Analysis for Foods [ pdf format 21 kb ]
This guide will help analysts to choose appropriate methods of analysis for food where these are not specified in the new Code.
Generally Expected Levels ( GELS) for Metal Contaminants
[ pdf format 25 kb]
This guide helps to identify a range of contaminant levels that would normally be expected in particular foods.
Labelling Genetically Modified Foods
[ pdf format 150 kb I html ]
This user guide has been developed in consultation with Australian and New Zealand government and industry representatives to help manufacturers and retailers interpret and apply Standard 1.5.2 - Food Produced Using Gene Technology
Safe Food Australia
This user guide has been developed to interpret the three manadatory food safety standards contained in the Code. The guide was prepared primarily for use by the government agencies responsible for the enforcement of the standards. Businesses may find it offers guidance to assist them to comply with the Standards. [ more.. ]
User Guide to flavourings and flavour enhancers
[ pdf format 153 kb ]
This user guide is intended to help manufacturers and other users identify, interpret and apply information relevant to flavourings and flavour enhancers contained in the new Code. [ more.. ]
User Guide to representations about food
[ pdf format 98 kb]
This guide is intended to provide advice on voluntary representations about food, and to provide broad, non-definitive assistance for manufacturers considering the inclusion of voluntary representations as part of the marketing of their products.[ more.. ]
Country of Origin Labelling -
A Guide to Standard 1.2.11 [ pdf ]
Safe Seafood Australia
A guide to the Australian Primary Production and Processing Standard for Seafood [ pdf ]
Food Safety Programs - A guide to Standard 3.2.1 Food Safety Programs [ pdf ]
The guide has been developed to help enforcement officers understand the general intent of individual clauses in Standard 3.2.1.
A guide to Standard 4.2.4 -Primary Production and Processing Standard for Dairy Products -Part 1: Dairy Primary Production Requirements [ pdf ]
This guide has been developed to help government agencies responsible for enforcing the requirements of Standard 4.2.4 to understand the general intent of individual clauses in the standard.
A guide to Standards 3.3.1 - Food Safety Programs for Food Service to Vulnerable Persons [ pdf ]
Standard 3.3.1 is one of the national food safety standards in Chapter 3 of the Australia New Zealand Food Standards Code (the Code) that outline the responsibilities of food businesses to ensure that the food they produce is safe. The standard applies to Australian food businesses that provide meals for vulnerable people in our community who are at greater risk of foodborne illness, such as the very young, the elderly and people who are immunocompromised because of disease or treatment. Standard 3.3.1 requires such businesses to have a documented food safety program