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Animals and pests

Animals and pests If you are a grower or primary processor of leafy vegetables or melons, you must control animals, vermin and pests to minimise their presence and the risk of contaminating produce. What are animals and pests? Animals, vermin and pests include livestock, pets and working dogs, rats and mice, birds, wild animals (e.g. kangaroos, possums and deer), flies, cockroaches and other insects. Animals and pests are known to carry harmful microorganisms that can contaminate produce and make it unacceptable. They can directly contaminate crops through their faeces and urine, hair/feathers or carcasses left on growing sites. They can also indirectly contaminate crops through contaminating buildings, equipment and inputs such as water. What are the requirements? Primary…

Published 20 October 2023

Temperature control

Temperature control If you’re a grower or primary processor of leafy vegetables or melons, you must keep your harvested produce at a temperature that ensures it is safe to eat. What is temperature control? Temperature control involves monitoring the temperature of your harvested produce and adjusting conditions to keep it cool. Doing this once produce is harvested, and during processing, storage and transport can help keep the product’s quality, reduce the risk of harmful bacteria growing in the food and reduce food waste. What are the requirements? Primary producers and primary processors of leafy vegetables and melons must keep harvested produce at a temperature that does not make the food unsafe or unsuitable to eat. This means once produce has been picked, its…

Published 21 October 2023

Amendment 89

Amendment 89

[ pdf ] Amendment 89 contains amendments to the following Standards in theAustralia New Zealand Food Standards Code :
Commentary
1.1.1 - Preliminary Provisions - Application, Interpretation and General prohibitions1.2.3 - Mandatory Warning and Advisory Statements and Declarations1.2.9 - Legibility Requirements1.3.1 - Food Additives1.3.2 - Vitamins and Minerals1.3.4 - Identity and Purity1.5.1 - Novel Foods2.5.1 - Milk2.5.3 - Fermented Milk Products2.6.2 - Non-Alcoholic Beverages and Brewed Soft Drinks
The Applications under which these amendments are made are as follows:
    • Application A433 -…

      Published 9 August 2013

Amendment 92

Amendment 92 Download: Amendment 92 [ pdf ] Amendment 92 contains amendments to the following Standards in theAustralia New ZealandFood Standards Code: 1.3.4 - Identity and Purity1.4.2 - Maximum Residue Limits (Australia only)1.5.1 - Novel Foods1.5.2 - Food Produced using Gene Technology4.5.1 - Wine Production Requirements (Australia only) The Applications under which these amendments are made are as follows:

    • Application A549 - Food derived from High Lysine Corn LY038
    • Application A573 - Water Use in Winemaking - Amendment to Permitted Level
    • Application A578 - Isomaltulose as a Novel Food
    • Application A586 - Maximum Residue Limits (July, August, September 2006)
    • …

      Published 9 August 2013

Notification Circular 75-19

Notification Circular 75-19 21 March 2019 [75-19] This Notification Circular includes notices that are required to be given to the public, submitters and appropriate government agencies, under the Food Standards Australia New Zealand Act 1991 (FSANZ Act). For information about progress on all current applications and proposals, including anticipated consultation opportunities, see the FSANZ Food Standards Development Work Plan. New applications and proposals FSANZ has completed an administrative assessment and accepted the following Application. An opportunity to comment will be available at a later date which will be publicly notified. General procedure

Notification Circular 82-19

Notification Circular 82-19 6 June 2019 [82-19] This Notification Circular includes notices that are required to be given to the public, submitters and appropriate government agencies, under the Food Standards Australia New Zealand Act 1991 (FSANZ Act). For information about progress on all current applications and proposals, including anticipated consultation opportunities, see the FSANZ Food Standards Development Work Plan. Calls for submissions FSANZ invites written submissions on the Assessment of the following Applications by 6pm (Canberra time) 18 July 2019:  

Pregnancy and healthy eating

Pregnancy and healthy eating A healthy diet is important for pregnant women and their developing baby.​ It's best to start eating well before you become pregnant. If you think you might be pregnant already, don't worry—start following advice as soon as you can. During pregnancy, more of certain nutrients, such as iron, iodine and folic acid are needed, but only a small amount of extra kilojoules. Normal weight gain over the course of a pregnancy is around 11.5–16.0 kg for women who are a healthy pre-conception weight. What to eat It is important to choose a wide variety of nutritious foods. Lots of well-washed fruit and vegetables, wholegrain breads and cereals Dark green leafy vegetables naturally contain iron and…

Published 3 November 2023

Energy labelling on packaged alcohol approved

Energy labelling on packaged alcohol approved Energy labelling on packaged alcoholic beverages was approved to be mandated under a change to the Food Standards Code by the FSANZ Board. If agreed by food ministers, the new standard will require energy content information to be presented on alcohol labels in a prescribed format, known as an energy statement. The new requirements are designed to help consumers better manage their energy intake from alcohol and make informed choices in line with dietary guidelines. The energy statement includes information most valued by Australian and New Zealand consumers in controlled testing. FSANZ research found an energy statement including energy content per serving, energy content per 100 mL, number of servings per package and number of standard drinks per serving best enables consumer understanding of…

Published 9 April 2025

Listeria in food

Listeria in food What is it?

  • Listeria monocytogenes (Listeria) is a type of bacteria commonly found in soil, water, sewage and the gut of animals
  • Listeria can grow in cold conditions, even in refrigerated food
What's the risk?
  • Listeria can cause an illness called listeriosis
  • Listeriosis is rare but for pregnant women, the elderly and people with weak immune systems the illness can be serious and fatal
  • Listeria may cause pregnant women to miscarry or the baby can be born prematurely or stillborn
  • Even a small amount of Listeria in food can cause illness
  • Eating foods contaminated with Listeria is the most common way of contracting the illness. Listeria is tolerant…

    Published 22 December 2020

Cooling and reheating food

Cooling and reheating food When cooling or reheating food, it's important to do it right to keep it safe from harmful microorganisms and toxins that can cause food poisoning. What are the requirements? Under Standard 3.2.2 - Food Safety Practices and General Requirements, food businesses must make sure potentially hazardous food (like egg or meat dishes) is cooled or reheated quickly so harmful microorganisms don't get a chance to grow to unsafe levels. If you are a food service business handling unpackaged, ready-to-eat, potentially hazardous food, you may need to substantiate your food safety controls for cooling food, under Standard 3.2.2A - Food Safety…

Published 22 May 2025