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Compendium update supports safer seafood and cell-cultured foods
Compendium update supports safer seafood and cell-cultured foods The latest update of the Compendium of Microbiological Criteria for Food is now live, with new chapters providing targeted guidance for the seafood sector and emerging cell-cultured foods. The compendium is a practical reference for food businesses and regulators, containing nationally consistent microbiological criteria for ready-to-eat foods and specific commodities, along with advice on environmental monitoring. Updated periodically, it supports the implementation of chapters 3 and 4 of the Food Standards Code and helps drive consistent food safety outcomes across Australia. Developed in collaboration with regulatory and industry experts, the seafood chapter provides best practice advice on managing key microorganisms, microbiological…
Published 7 August 2025
New survey reveals consumer attitudes to food safety in Australia and New Zealand
New survey reveals consumer attitudes to food safety in Australia and New Zealand Published 29 May 2024 A new survey has found consumers rate nutrition above other food values such as naturalness, convenience and country of origin, with almost three-quarters of Australian and New Zealand consumers putting effort into maintaining a healthy diet. The first Consumer Insights Tracker (CIT) survey run by Food Standards Australia New Zealand (FSANZ) has revealed consumers look for food labels that can help them identify nutritious foods and make good dietary choices. FSANZ surveyed more than 2000 Australian and New Zealand consumers to understand their trust in, and understanding of, the shared food regulation system covering both countries. Results from the 2023 CIT have just been released, with key findings…
Published 30 May 2024
Mercury in fish
Mercury in fish (Last reviewed December 2020) Fish is an excellent source of protein, essential omega-3 fatty acids, iodine, important vitamins and is low in saturated fat. Although mercury is present at low levels in most fish, there is no need for anyone (including pregnant and breastfeeding women) to stop eating fish altogether. Mercury occurs naturally in the environment and builds up in fish over time. All fish contain some mercury with most fish having low levels. Only a few species have higher amounts. The amount of mercury depends on the age of a fish, the environment in which it lives and what it eats. Big fish that have long lifespans and predatory fish such as swordfish and shark/flake tend to have higher levels of mercury than other smaller, younger fish. Most people only eat moderate amounts of…
Published 13 December 2020
Who we are
Who we are Food safety is our business. We set the standards for safe food and work with our government, industry and public health partners to keep the food supply safe. Our vision World-leading standards, safe food for life Our strategic outcomes
- An independent and trusted leader
- Deeply engaged with stakeholders
- Stewardship of bi-national food standards in a robust and agile food regulation system.
Published 10 November 2023
Glazing agents
Glazing agents Glazing agents are a type of food additive used to coat the outside of food to give it a shiny appearance and/or a protective coating that can extend shelf life. They are typically used on fresh fruit and vegetables, bakery products, chocolate, chewing gum and other confectionary products. Glazing agents include vegetable oils or animal fats (471) and waxes such as beeswax (901), shellac (904) and carnauba wax (903). Before any food additive can be used in food sold in Australia and New Zealand, they must be assessed for safety and approved by FSANZ. As part of the safety assessment, we make sure there is a sound technical reason for their use and that the levels are safe and suitable for food.
Checklist for events held by charities and community organisations
Checklist for events held by charities and community organisations If you are organising an event, you need to make sure the food provided is safe and suitable and that your charity or community organisation complies with food safety requirements. Below is a checklist of questions to help you meet the food safety standards for your event. Have you:
- notified your enforcement agency about the event and checked requirements with them?
- checked that premises and temporary stalls are clean and appropriate for the activities?
- provided the supervisor or food handlers with information on safely preparing, transporting and displaying food, and their health and hygiene responsibilities?
- checked that hand washing and toilet facilities are available at the site? …
Published 1 October 2025
What we do
What we do Food Standards Australia New Zealand is the central scientific agency in the bi-national safe food system. Our primary responsibility is to protect public health and safety by ensuring a safe food supply in partnership with food and health authorities in Australia and New Zealand. We do this by developing evidence-based standards for regulators and industry, monitoring the safety of the food supply, supporting consumers to make informed choices and coordinating food incidents and recalls in Australia. We are independent, a unique trans-Tasman agency and internationally-recognised experts in our field. Our…
Published 13 December 2019
Proposal P1053 - Food Safety Management tools
Proposal P1053 - Food Safety Management tools Food service and related retail sectors are vitally important to the Australian economy and our way of life. Food Standards Australia New Zealand (FSANZ) has assessed a proposal to strengthen food safety and consistently deliver safer food to consumers, thereby supporting consumer confidence in these sectors. On 14 September 2022, the FSANZ Board approved a new food standard applying new regulatory measures to food service and retail businesses that handle potentially hazardous food. The new regulatory measures are: food handler training; food safety supervisor; and evidence to substantiate food safety management of key processes. The standard was agreed to by Food Ministers in November 2022 and took effect in December 2023. Tools and guidance to improve food safety knowledge, risk management…
Published 30 September 2025
Cassava and bamboo shoots
Cassava and bamboo shoots Cassava and bamboo shoots available in Australia and New Zealand are safe to eat provided you prepare them properly. These foods contain cyanogenic glycosides; chemicals that can be broken down to release hydrogen cyanide, which can be harmful to consumers. Under the Food Standards Code cassava and bamboo shoots must be labelled with (or if unpackaged accompanied by) a statement indicating they must be fully cooked (and peeled in the case of cassava) before eating. Cassava The simplest method of detoxifying cassava roots is the wetting method1:
- Peel the tubers, chop them and grind them into flour
- Mix the flour with water in a ratio of 1 part cassava flour to 1.25 parts water, by weight
- Spread the mixture of flour and water in a…
Published 2 October 2025
Isomaltulose
Isomaltulose Isomaltulose is a sugar substitute found naturally in very small quantities in honey and sugar cane juice. It contains glucose and fructose and therefore has similar properties to traditional sugars. FSANZ has approved the use of isomaltulose as a sugar substitute in food. Isomaltulose provides the same amount of the energy as sucrose, but is digested more slowly, leading to lower and slower increases in blood glucose when compared to sucrose. It is suitable for use as a total or partial replacement for sucrose in certain foods. Commercial isomaltulose can also be made from sucrose using enzymes. Is isomaltulose safe? For most people, yes. However, a FSANZ safety assessment (pdf 403 kb) suggests it is…
Published 13 January 2017