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Review of food safety management standards
Review of food safety management standards Overall, Australia has a strong food safety management system in place which ensures a safe food supply. Despite this, foodborne illness continues to be a problem. Food Ministers identified three priority areas to further strengthen the system. One of these priorities is to reduce foodborne illness particularly related to Campylobacter and Salmonella, with a nationally consistent approach. FSANZ is reviewing chapters 3 and 4 of the Australia New Zealand Food Standards Code (the Code) to ensure a consistent and current approach to through-chain food safety management in Australia. Requirements in chapters 3 and 4 only apply in Australia. More information As part of the review, an information paper was released in May 2019. …
Published 30 September 2025
Health and hygiene - advice for food businesses
Health and hygiene - advice for food businesses If you're a food business, making sure no-one contaminates your food because of illness or unclean habits is important to keep food safe to eat. What are the requirements? Under Standard 3.2.2 - Food Safety Practices and General Requirements, food businesses need to do whatever they can to make sure no-one on their premises contaminates food. Under Standard 3.2.3 - Food Premises and Equipment, businesses need to provide staff with hand washing facilities, toilets and storage space for personal belongings. Reduce your risk only food handlers should be in food preparation or packing areas if other people (like…
Published 30 September 2025
State and territory Food Recall Action Officers
State and territory Food Recall Action Officers Consumers should contact their local food regulatory agency if they have a food complaint. Industry can download the Food Recall Action Officers Business Hours Contacts or select a state or territory from the below dropdown menu to display details. …
Published 5 March 2025
Antimicrobial resistance and food safety
Antimicrobial resistance and food safety Practising good food safety can reduce the risk of foodborne illness and help limit the spread of antibiotic resistant bacteria. Microorganisms, including bacteria, are everywhere. They can spread through the interactions and movement of people, animals, food and the environment. Some bacteria are good, some are harmful, and some are resistant to antibiotics (which are antimicrobials). Everyone can play a role in slowing the spread of antibiotic resistant bacteria. The Australian food supply is one of the safest in the world, but people can still get sick from eating contaminated foods. Foodborne illness can be caused by bacteria and in some cases these bacteria can also be antimicrobial resistant. This means the steps we…
Published 8 July 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
Standard 3.2.1 - Food Safety Programs
Standard 3.2.1 - Food Safety Programs Standard 3.2.1 - Food Safety Programs A food safety program is a written document indicating how a food business will control the food safety hazards associated with the food handling activities of the business. Only certain high risk food businesses are required to have food safety programs: Businesses that serve or process potentially hazardous food for service to vulnerable people are required to comply with Standard 3.2.1, in accordance with Standard 3.3.1 - Food Safety Programs for Food Service to Vulnerable Persons. This includes businesses providing food to hospital patients, aged…
Published 7 August 2025
Strengthening egg safety standards
Strengthening egg safety standards Eggs are a staple in many households, valued as a versatile source of protein and other essential nutrients. Following approval by the FSANZ Board, Australian food ministers are now considering Proposal P1060 to update national standards for egg production and processing, designed to ensure eggs continue to be a safe and trusted food choice. The changes to egg standards aim to further reduce the risk of Salmonella, including Salmonella Enteritidis (SE), in the egg supply. The updated requirements include: environmental monitoring of poultry houses for SE to support early detection on farms improved traceability to help quickly identify and manage foodborne illness incidents stronger temperature controls during storage and transport to minimise the risk of bacteria growth. If agreed by food…
Published 1 October 2025
Standard 3.2.2A- Food safety management tools
Standard 3.2.2A- Food safety management tools Food service, caterer and related retail businesses in Australia need to meet food safety requirements that came in December 2023. What is Standard 3.2.2A? Standard 3.2.2.A is a national food safety standard and an extension of Standard 3.2.2 requirements. It applies to Australian businesses in food service, catering and retail sectors that handle unpackaged, potentially hazardous food that is ready to eat. Generally, these include caterers, restaurants, cafes, takeaway shops, pubs, supermarkets and delis, food vans and other facilities serving food. These businesses will implement either two or three food safety management tools, based on their food handling activities. The three tools are food safety supervisor, food…
Published 1 October 2025
Animal diseases, human health and food safety
Animal diseases, human health and food safety Australia has strict biosecurity measures in place to keep it free of animal diseases. Further information on animal diseases is available on the Department of Agriculture, Fisheries and Forestry (DAFF) website: Animal pests and diseases. DAFF…
Published 13 July 2023
Food regulatory agencies
Food regulatory agencies If you have a complaint about food quality, safety or contamination, or want information on food business permits or licenses, you will need to contact your local food regulatory agency. See contact details below. Australian Capital Territory ACT Health Protection Service Phone: 02 5124 9700 Website: https://www.health.act.gov.au/businesses/food-safety-regulation Email: hps@act.gov.au Contact the ACT…
Published 29 August 2023