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Identification of individual foods and dietary supplements

Identification of individual foods and dietary supplements Survey identification code for foods Food and beverage names and descriptions Survey identification code for dietary supplements Survey identification code for foods Each food in AUSNUT 2011-13 has been assigned a unique 8 digit numeric identification code. The first two, three and five digits describe the major, sub-major and minor groups the food falls into within the food classification hierarchy. The last three digits are simply a consecutive number allocated to foods after they have been grouped into a logical order within a five digit group. This is illustrated below for the major food…

Published 23 September 2014

Food safety in an emergency

Food safety in an emergency There are a few things to remember before, during and after and emergency to keep your food safe Before

• Have a supply of long-life items including milk, bottled water and canned goods. 
• Prepare eskies with ice bricks or gel packs to keep food cold if the power goes out.
• Keep a can opener handy.
• Don't forget about food for infants or pets.
• Store food somewhere above floodwater if there's a risk of flooding.
• Have a supply of drinking-quality water, detergent, bleach and alcohol-based hand sanitiser.

• Keep food cold, clean and check the label.
• Keep the fridge door closed as much as possible.
• A fridge should keep…

  Published 16 December 2022

Inputs – Soil, water, fertiliser and composts

Inputs – Soil, water, fertiliser and composts If you’re a grower or primary processor of berries, leafy vegetables or melons, make sure the inputs you use do not make your produce unsafe to eat. What are inputs? Inputs are things you put into growing your produce and include water, fertiliser, soil and soil amendments (e.g. manure, compost, blood and bone). What are the requirements? Primary producers and primary processors of berries, leafy vegetables and melons must do what they reasonably can to make sure inputs do not make their produce unacceptable to eat. This means the soil, soil amendments, fertiliser and water you use do not contaminate your produce with harmful microorganisms, chemicals or physical hazards. If you grow leafy vegetables, you…

Published 20 October 2023

Raw drinking milk

Raw drinking milk The pasteurisation of milk has been around since early 1900s and became standard practice in Australia in the mid-1950s. Pasteurisation is a process that heats milk to a specific temperature for a set period of time, killing bacteria responsible for diseases. It is a valuable public health tool. During a proposal that looked at allowing the production of a greater range of raw milk cheeses, FSANZ assessed the risks associated with raw drinking milk. 

• Read our risk assessment

Published 13 July 2023

Response to Pinget et al 2019 study on nanoparticles in food

Response to Pinget et al 2019 study on nanoparticles in food In May 2019 a study was released linking titanium dioxide particles with inflammatory bowel diseases and bowel cancer. FSANZ has reviewed the study and determined it does not change our previous assessment of titanum dioxide. The study's limitations mean that no conclusion can be drawn from it about titanium dioxide and inflammatory bowel diseases and bowel cancer. The reasons for our conclusion are set out below. TiO2 has been tested in long-term carcinogenicity studies in rats and mice, in which TiO2 was fed in the diet at concentrations sufficient to cause white faeces. These studies found no evidence of inflammatory changes or induction of tumours. The International Agency for Research on…

Published 19 June 2019

Sugar

Sugar (August 2019) Sugars are carbohydrates that occur naturally in many foods but are also added as ingredients to foods. Like most carbohydrates they are used by the body for energy. Sugars can be derived from different sources. In Australia and New Zealand sugar for commercial use is mostly extracted from sugarcane. Simple sugars are called monosaccharides and include glucose (also known as dextrose), fructose, and galactose.  The sugar most commonly used as table sugar is sucrose. This sugar is a disaccharide which is broken down in the body to fructose and glucose, so it can be used for energy. Is there a nutritional difference between the different types of sugars (e.g. white sugar, brown sugar, raw sugar)? There is very little difference between types of sugar you find in the supermarket…

Published 28 August 2019

Preparing and cooking food

Preparing and cooking food In addition to this information, all people involved in the preparation and cooking of food need to read health and hygiene for food handlers. It is particularly important that you do not prepare or cook food if you are ill with diarrhoea and/or vomiting. Buying food When you buy potentially hazardous food, place it in insulated bags or boxes for transporting to the preparation place if it is not close to your shops. Place your potentially hazardous food in a refrigerator or freezer as soon as possible. See our…

Published 19 February 2018

Call for comment on proposed changes to the regulation of electrolyte drinks

Call for comment on proposed changes to the regulation of electrolyte drinks Food Standards Australia New Zealand (FSANZ) today released a consultation paper on proposed changes to the regulation of electrolyte drinks. FSANZ Chief Executive Officer Mr Mark Booth invited public comment on the proposed changes to Food Standards Code requirements for the labelling and composition of electrolyte drinks.“The changes proposed are designed to support better public health outcomes, including by allowing manufacturers to reduce sugar content and making on-pack health claims clearer for consumers.“We're proposing to lower the minimum content requirement for carbohydrates in electrolyte drinks, from 50 grams per litre to 20 g/L.“Our assessment found electrolyte drinks with a carbohydrate content of 2% have a similar effect on…

Published 22 July 2021

Amendment 110

Amendment 110 [ pdf] Amendment 110 contains amendments to the following Standards in the Australia New Zealand Food Standards Code: Standard 1.2.4 - Labelling of Ingredients Standard 1.3.3 - Processing Aids Standard 2.6.2 - Non-Alcoholic Beverages and Brewed Soft Drinks Standard 2.10.3 - Chewing Gum The Applications under which these amendments are made are as follows:

• Application A577 - Calcium in Chewing Gum containing no more than 0.2% Residual Sugars
• Application A588 - Voluntary Addition of Fluoride to Packaged Water
…

Published 9 August 2013

Amendment 80

Amendment 80 21 July 2005 [ pdf 199 kb ] Amendment 80 contains amendments to the following Standards in the Australia New ZealandFood Standards Code:

1.3.1 - Food Additives 1.4.2 - Maximum Residue Limits (Australia Only)

• Application A469 - Saccharin in Water-based Flavoured Drinks
• Application A541 - Maximum Residue Limits (June, July, August 2004)

Published 9 May 2013