Guides and resources

The guides listed below are for information only.

FSANZ is not an enforcement agency and does not provide advice on food compliance issues. The food Standards Code is enforced by state and territory and New Zealand agencies and, for food imported into Australia, by the Department of Agriculture and Water Resources. You may wish to engage a lawyer or consultant for compliance advice.

Compendium of microbiological criteria for food – containing additional guideline values for microorganisms and/or foods not included in the Standard
Guidance on the application of microbiological criteria for Listeria monocytogenes in RTE food – (PDF 294 KB) information for enforcement agencies and food producers on applying the criteria for L. monocytogenes in Standard 1.6.1, based on whether growth of L. monocytogenes will or will not occur in ready-to-eat food.
Agents of Foodborne Illness – a technical publication on pathogens that cause foodborne illness.

Safe Food Australia – a comprehensive guide to Standards 3.1.1, 3.2.2, 3.2.2A and 3.2.3
InfoBites - fact sheets on specific food safey requirements
Food safety programs (pdf 357 MB) – a guide to Standard 3.2.1
Food safety programs for food service to vulnerable persons (PDF1.4 MB) – a guide to Standard 3.3.1.
Looking after delivered meals (pdf 3.07mb)
Looking after delivered meals (video)

Safe Seafood Australia (pdf 1.4 MB) – a guide to Standard 4.2.1
A guide to Standard 4.2.4 - Primary Production and Processing Standard for Dairy Products — this guidance comes in three parts:
Part 1: Dairy Primary Production Requirements (pdf 1.74MB)
Part 2: Dairy Collection and Transport Requirements (pdf 1.07MB)
Part 3: Dairy Processing (pdf 1.03MB)
Guide to the requirements for raw milk cheese in Standard 4.2.4 (pdf 471KB).

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