Search

Amendment 139

Amendment 139 Download: Amendment 139 (pdf 93 kb) | (word 92 kb) Amendment 139 contains amendments to the following Standards in the Australia New Zealand Food Standards Code. Please note that updated compilations of the Standards affected on FRLI may not be available for several weeks. 1.2.4 - Labelling of Ingredients 1.3.1 - Food Additives 1.3.3 - Processing Aids 1…

Published 28 June 2018

Application A604 - Phytosterols in Fruit Juice & Fruit Juice Drinks

Application A604 - Phytosterols in Fruit Juice & Fruit Juice Drinks

Published 22 June 2013

Consideration of European Union-authorised health claims

Consideration of European Union-authorised health claims When Standard 1.2.7 - Nutrition, health and related claims was gazetted in 2013, 183 food-health relationships from EU-authorised health claims were included in Schedule 4 of the Australia New Zealand Food Standards Code (the Code). FSANZ looked at a further 32 EU-authorised health claims to establish whether food-health relationships from these could also be included in Standard 1.2.7. A summary of the outcomes of this work is in the table below. The full list of the 32 EU-authorised claims is in the Proposal P293 (Nutrition, Health and Related Claims) …

Published 3 March 2023

Food temperature and thermometers

Food temperature and thermometers The food safety standards specify that potentially hazardous foods must be stored, displayed and transported at safe temperatures and, wherever possible, prepared at safe temperatures. However, you can also use time, rather than temperature, to keep food safe. This method is explained under 'The 2 hour/4 hour guide'. Safe temperatures are 5°C or colder, or 60°C or hotter. Potentially hazardous food needs to be kept at these temperatures to prevent food-poisoning bacteria, which may be present in the food, from multiplying to dangerous levels. These bacteria can grow at temperatures between 5°C and 60°C, which is known as the temperature danger zone. The fastest rate of growth is at around 37°C, the temperature of the human body. The food safety standards also…

Published 1 October 2025

Classification system development

Classification system development ADG Five Food Groups and sub-food groups The ADG's are accompanied by the Australian Guide to Healthy Eating (AGHE) (Figure 1) (NHMRC, 2013). The ADG classification system is based on the Five Food Groups identified in the AGHE. Figure 1. The Australian Guide to Healthy Eating   Source: Eat for Health - Australian Dietary Guidelines Summary (NHMRC, 2013). The Five Food Groups are:

• Grain (cereal) foods, mostly wholegrain and/or high cereal fibre varieties
• Vegetables and legumes/beans
• Fruit
• Milk, yoghurt, cheese and/or other alternatives, mostly reduced fat
• Lean meats and poultry, fish, eggs, tofu, nuts…

  Published 11 May 2016

Application A1043 - World Health Organization limits (WHO) for packaged water

Application A1043 - World Health Organization limits (WHO) for packaged water Related links Opening or downloading a document file Page last updated: 13 February 2025

Published 22 June 2013

Benzene in flavoured beverages

Benzene in flavoured beverages (April 2013) Benzene is a common industrial chemical used in manufacturing plastics and some types of rubbers, detergents, drugs, and pesticides. Natural sources of benzene include volcanoes and forest fires. It is also found in crude oil, petrol and cigarette smoke. Benzene may also be found in non-alcoholic beverages including soft drinks at very low levels. Why is benzene in some beverages? Benzene can form at very low levels in beverages that contain both ascorbic acid (vitamin C) and sodium benzoate. Ascorbic acid occurs naturally in fruit and juices and may also be added as an antioxidant, while sodium benzoate is added to prevent spoilage. Low levels of benzene can be formed due to chemical reactions of these substances.  What is the beverage industry doing to reduce…

Published 24 June 2014

Application A596 - Vegetable oil phytosterol esters in low-fat yoghurt mini-drinks

Application A596 - Vegetable oil phytosterol esters in low-fat yoghurt mini-drinks

Published 22 June 2013

Survey of scheduled pharmaceuticals in foods intended to promote weight loss

Survey of scheduled pharmaceuticals in foods intended to promote weight loss (April 2016) Summary report Issue In April 2015, FSANZ conducted an analytical survey of the levels of scheduled pharmaceuticals in weight loss products available in Australia. The survey was conducted in response to a national food incident and a number of international reports showing detectable levels of scheduled pharmaceuticals in foods and supplements intended to promote weight loss. Background In October 2010, the New South Wales Food Authority (NSWFA) activated the National Food Incident Response Protocol (NRIP) after the prescription-only medicine sibutramine was detected in imported foods and beverages labelled as 'slimming foods' from China and Hong Kong. As a result of the incident, an emergency…

Published 8 April 2016

Vitamins and minerals added to food

Vitamins and minerals added to food Vitamins and minerals can only be added to food if permissions exist in the Food Standards Code. The Australia and New Zealand Ministerial Forum on Food Regulation has agreed that food manufacturers can add vitamins and minerals to food in response to an actual or potential population health need. This is outlined in the Fortification of Food with Vitamins and Minerals Policy Guideline. Mandatory fortification Mandatory fortification is when food…

Published 24 June 2016