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Call for comment on irradiation of fruits and vegetables
Call for comment on irradiation of fruits and vegetables Food Standards Australia New Zealand is calling for comment on an application to irradiate fresh fruit and vegetables. FSANZ CEO Mark Booth said the Queensland Department of Agriculture and Fisheries has applied for permission to irradiate fresh fruit and vegetables as a way to stop the spread of pests like fruit fly when food is moved across quarantine borders. “Fruit fly is an ongoing threat to the horticulture industry, both here in Australia, New Zealand and internationally. “Australian quarantine laws mean food produced in an area where there are known pests, must be treated before they can be sent internationally or to states or territories that have quarantine restrictions. “Irradiation has a long history of safe use and is used in many countries around the…
Published 30 October 2020
Food Safety Programs for Food Service to Vulnerable Persons - A guide to Standard 3.3.1
Food Safety Programs for Food Service to Vulnerable Persons - A guide to Standard 3.3.1 Standard 3.3.1 is one of the national food safety standards in Chapter 3 of the Australia New Zealand Food Standards Code that outline the responsibilities of food businesses to ensure that the food they produce is safe. This guide has been developed to help enforcement officers and businesses understand the general intent of individual clauses in Standard 3.3.1. Download the guide to Standard 3.3.1 [pdf 1.44mb] Food standards advice FSANZ does not provide advice on compliance with the Code.…
Published 14 December 2015
A message from our CEO
A message from our CEO Happy New Year from all of us at Food Standards Australia New Zealand (FSANZ)! As we move into 2025, I look forward to continuing to work alongside my FSANZ colleagues, our dedicated Board and you - our valued stakeholders. Through collaboration and commitment, I am confident we will embrace new opportunities and address emerging challenges to deliver on our vision of World-leading standards, safe food for life. FSANZ is dedicated to making food safer, empowering consumers to make informed, healthier choices, and enabling industry to produce safe, nutritious food while thriving in both local and global markets. Our priorities in 2025 include finalising energy labelling and claims on alcoholic beverages, updating definitions for gene technology and new breeding techniques, and completing reviews on egg food safety and…
Published 6 February 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
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
Call for comment on Very Low Energy Diets
Call for comment on Very Low Energy Diets 19/11/2021 Food Standards Australia New Zealand (FSANZ) is calling for comment on an application to codify Very Low Energy Diets (VLED) within Standard 2.9.5 - Food for Special Medical Purposes (FSMP) in the Australia New Zealand Food Standards Code (the Code). The application also seeks alignment with an international standard, the codeX Standard for Formula Foods for Use in Very Low Energy Diets for Weight Reduction (codex STAN 203-1995). FSANZ interim Chief Executive Officer Dr Sandra Cuthbert said if approved, the variation would provide regulatory clarity and certainty for VLED and foster international harmonisation. “VLED are formulated for the dietary management of overweight and obesity and are intended for use under medical supervision, providing the sole source of nutrition within a narrow energy range to…
Published 19 November 2021
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
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
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 that…
Published 1 October 2025
Food safety for vulnerable people
Food safety for vulnerable people Vulnerable people have a greater risk of getting sick because their immune system is weakened (or still developing). These people include pregnant women, their unborn and newborn babies, the elderly and people whose immune systems have been weakened by illness or drugs (for example: cancer patients, organ transplant recipients, and people on drugs like cortisone). Keeping food safe To reduce the chance of illness from food, it is important to always practice good food safety. Everyone should follow these food safety basics: keep things clean separate raw food from ready-to-eat food cook food thoroughly keep cold food cold, and hot food hot. See food…
Published 29 July 2025