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COVID-19 and food
COVID-19 and food The World Health Organization (WHO) and International Commission on Microbiological Specifications for Foods (ICMSF) advise there is currently no evidence that people can catch COVID-19 from food or food packaging. Read more in the ICMSF opinion on SARS-C0V-2 and its relationship to food safety. COVID-19 is a respiratory disease spreading from person to person. It's not a foodborne disease. There's no evidence to suggest people will get infected by swallowing the virus in, or on, food or drink. Research has shown that the virus is inactivated in the acidic environment of the stomach, and is unlikely to reach…
Published 13 July 2023
Temporary food premises
Temporary food premises If your business sells food at temporary events like markets, you need to meet the same food safety requirements as other food businesses, regardless of the size of your business or how often you sell food. What are temporary food premises? Temporary food premises are structures that are: used to sell food at occasional events like a fete, market or show dismantled after the event, like a stall, tent or barbeque stand. They can also include parts of structures or land, and permanent structures not owned or leased by the business and used occasionally (e.g. a community hall). What are the requirements? Food businesses using temporary premises must comply with the Food Standards Code, including: …
Published 1 October 2025
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
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 1 October 2025
Mobile food business
Mobile food business If you're a mobile food business, you need to meet the same food safety requirements as other food businesses, regardless of the size of your business or how often you sell food. Am I a mobile food business? Mobile food businesses use food premises designed to be permanent but movable, including: food vans, trucks, trailers, bicycles, boats, planes and portable buildings (e.g. shipping containers) vehicles used for on-site food preparation (e.g. hamburgers, hot dogs and kebabs, coffee, juices, popcorn and fairyfloss), and the sale of any type of food including prepackaged food. Food vending machines may be considered mobile premises in some areas - check with your council. Vehicles only used to transport food are not considered to be mobile premises.…
Published 30 September 2025
Health and hygiene - advice for food handlers
Health and hygiene - advice for food handlers Making sure you don't contaminate food through illness or unclean habits is important to keep food safe to eat. Under Standard 3.2.2 - Food Safety Practices and General Requirements, you need to ensure food is safe and suitable to eat. Be clean and careful It's easy to practise good hygiene and make it a good habit. Always ensure you're: washing your hands with soap and drying them thoroughly stopping hair, clothes, jewellery or phone touching food or surfaces - for example tie your hair back, remove loose jewellery, cover open sores not touching ready-to-eat food with your bare hands - use tongs or gloves wearing clean clothing and aprons not eating, spitting,…
Published 30 September 2025
Health and hygiene for food handlers
Health and hygiene for food handlers If you're a food handler, making sure you don't contaminate food through illness or unclean habits is very important to keep food safe to eat. What are the requirements? Under Standard 3.2.2 - Food Safety Practices and General Requirements, as a food handler you need to do whatever you can to make sure you do not make food unsafe or unsuitable. Be clean and careful wash and dry your hands thoroughly stop hair, clothes, jewellery or phone touching food or surfaces (e.g. tie hair back, remove loose jewellery, cover open sores) don't touch ready-to-eat food with your bare hands - use tongs or gloves wear clean clothing and aprons do not eat, spit, smoke, sneeze, blow or cough over food or surfaces…
Published 1 October 2025
Home-based food businesses
Home-based food businesses If you're a home-based food business, you need to meet the same food safety requirements as other food businesses - regardless of the size of your business or how often you sell food. Am I a home-based food business? Home-based food businesses use their home (or someone else's) to handle food for sale. This includes preparing food for local markets or school canteens, catering for events, B&Bs, farm-stay or childcare businesses and online food sales from home. What are the requirements? Home-based businesses must comply with relevant parts of the Food Standards Code, including: Standard 3.2.2 - Food Safety Practices and General Requirements…
Published 30 September 2025
Acrylamide and food
Acrylamide and food What is acrylamide? Acrylamide is a chemical that can form when certain starchy foods are cooked or processed. While there's no direct evidence that acrylamide can cause cancer in humans, there is evidence it can cause cancer in laboratory animals. Read more about this evidence. Therefore, FSANZ believes that it is prudent to reduce our exposure to acrylamide in food. How are Australians and New Zealanders exposed to acrylamide? Acrylamide has been detected in a range of foods including fried or roasted potato products, cereal-based products (including sweet biscuits and toasted bread) and coffee. Estimated dietary exposures of Australian consumers to acrylamide in food were investigated as…
Published 1 November 2018
Application A394 - Formulated Caffeinated Beverages (8 August 2001)
Application A394 - Formulated Caffeinated Beverages (8 August 2001) 8 August 2001 02 /02 INQUIRY REPORT Page last updated: 13 February 2025
Published 23 March 2013