Food Standards Code

The standards in the Australia New Zealand Food Standards Code are legislative instruments under the Legislation Act 2003. The authoritative versions of these standards are on the Australian Government Federal Register of Legislation or via the links below.

You can access Food Standards Gazette notices here.

To contact us via email about the Food Standards Code please click here.

FSANZ does not provide advice on compliance with the Code. Read the list of agencies and departments responsible for enforcement.

Accessing the standards

Accessing the Code

PART 1.1 Preliminary

Standard 1.1.1: Structure of the Code and general provisions
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 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

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 1.3 Substances added to or present in food

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

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 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 2.1 Cereals

Standard 2.1.1: Cereal and cereal products

PART 2.3 Fruit and vegetables

Standard 2.3.1: Fruit and vegetables
Standard 2.3.2: Jam

PART 2.2 Meat, eggs and fish

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

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: Milk
Standard 2.5.2: Cream
Standard 2.5.3: Fermented milk products
Standard 2.5.4: Cheese
Standard 2.5.5: Butter
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: Kava
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: Beer
Standard 2.7.3: Fruit wine, vegetable wine and mead
Standard 2.7.4: Wine and wine product
Standard 2.7.5: Spirits

PART 2.8 Sugars and honey

Standard 2.8.1: Sugar and sugar products
Standard 2.8.2: Honey

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 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 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 4.2

Standard 4.2.2: Primary production and processing standard for poultry meat
Standard 4.2.1: Primary production and processing standard for seafood
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

PART 4.1

Standard 4.1.1: Primary production and processing standards - preliminary provisions

Schedules

Schedule 1: RDIs and ESADDIs
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 27: Microbiological limits for foods
Schedule 26: Food produced using gene technology
Schedule 28: Formulated caffeinated beverages
Schedule 29: Special purpose foods

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