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Consumers and Allergen Labelling

Consumers and Allergen Labelling (March 2021) This report reviews and summarises the existing literature on consumer knowledge, attitudes and behaviours relating to allergen declarations and precautionary allergen or advisory labelling (PAL). Allergen declarations refers to required information on food packaging where certain allergens are present (e.g. in the ingredient list and/or a 'contains' statement), while PAL and advisory labelling refers to statements that indicate the possible presence of allergens as a consequence of allergen cross-contact. The review looked at 37 studies which were published between January 2000 and August 2020 for allergen declarations and January 2000 and November 2019 for PAL. The genesis of this report was a face-to-face workshop of the International Social science Liaison Group (ISSLG) hosted by…

Published 9 March 2021

Science and data

Science and data FSANZ uses the best available scientific evidence to inform our work. Our regulatory science expertise and internationally-aligned risk assessment and management approaches are the foundation of our world-leading standards development, food surveillance and food safety response services.     Card Monitoring the safety of our food supply FSANZ and partner agencies monitor the food supply to ensure it is safe and foods comply with standards for contaminants and chemical residue limits.…

Agents of Foodborne Illness

Agents of Foodborne Illness   Agents of Foodborne Illness is a technical series for the food industry, food safety consultants and food regulators. It contains information about pathogens that cause foodborne illness including:

• growth and survival characteristics
• symptoms of disease
• virulence factors
• epidemiological data including a summary of large, well-document outbreaks
• occurrence in food
• susceptible populations
• dose-response relationship.

Published 19 November 2020

Temperature control

Temperature control If you’re a grower or primary processor of leafy vegetables or melons, you must keep your harvested produce at a temperature that ensures it is safe to eat. What is temperature control? Temperature control involves monitoring the temperature of your harvested produce and adjusting conditions to keep it cool. Doing this once produce is harvested, and during processing, storage and transport can help keep the product’s quality, reduce the risk of harmful bacteria growing in the food and reduce food waste. What are the requirements? Primary producers and primary processors of leafy vegetables and melons must keep harvested produce at a temperature that does not make the food unsafe or unsuitable to eat. This means once produce has been picked, its…

Published 21 October 2023

Careers

Careers Make food safety your business by joining FSANZ. Our essential work means people in Australia and New Zealand can be confident the food they buy is safe to eat. #7EC4C0 Working at FSANZ FSANZ is a unique trans-Tasman agency dedicated to protecting public health and safety and a safe food supply in Australia and New Zealand. …

Food allergens - information for consumers

Food allergens - information for consumers Food allergies can be life threatening. The only way to manage a food allergy is by avoiding the food allergen. ​​If you suspect you or someone you care for has a food allergy, you should contact a doctor so you can be referred to a clinical immunology / allergy specialist or doctor with experience in food allergy for diagnosis and ongoing management. The Allergen Collaboration has agreed to a number of key messages for consumers in regard to food allergy. These are listed below. Key messages 

• You should be referred to a clinical immunology / allergy specialist or doctor with experience in food allergy for accurate diagnosis and ongoing management
• Always check food labels for food…

  Published 23 June 2020

Call for comment on food made from a GM potato

Call for comment on food made from a GM potato Published Date: 18/07/2024 Food Standards Australia New Zealand (FSANZ) is calling for comment on an application to permit the sale and use of food made from a new genetically modified (GM) potato. Potato line BG25 has been genetically modified to have disease-resistance to late blight and Potato Virus Y, as well as low-reducing sugars and reduced browning. If approved, food made from this type of GM potato could be imported into Australia and New Zealand in the form of potato starch, potato flour or pre-cooked potato chips. FSANZ CEO Dr Sandra Cuthbert said safety assessments are a key part of the FSANZ approval process for all GM foods. “Our safety assessment considered the specific genetic modification process, the nutrient content compared to a non-GM food of its type, and any potential allergic or…

Published 18 July 2024

Business guidance

Business guidance Like food businesses, FSANZ is invested in safe food. The standards we develop support food businesses to produce, sell, serve and import safe food, access new markets and meet consumer needs. Our information, resources and tools can help food businesses understand food standards and regulation. Card Labelling Information on general labelling requirements relevant to all foods as well as specific requirements that apply to certain food. …

Call for comment on use of a nutritive substance in infant formula

Call for comment on use of a nutritive substance in infant formula Food Standards Australia New Zealand (FSANZ) is calling for comment on an application to permit the use of a nutritive substance in infant formula products. The substance, 3-fucosyllactose (3-FL), is a type of human-identical milk oligosaccharide (HiMO) made using a genetically modified source organism.  The application seeks approval to use the synthesised 3-FL in infant formula products. FSANZ has found it is chemically, structurally and functionally the same as the naturally occurring 3-FL found in human milk. 3-FL offers potential health benefits for infants including increasing beneficial gut bacteria, such as Bifidobacterium, and anti-pathogenic effects. Our safety assessment found no public health or safety concerns with the proposed use. While breastfeeding is…

Published 11 June 2025

Pregnancy and healthy eating

Pregnancy and healthy eating A healthy diet is important for pregnant women and their developing baby.​ It's best to start eating well before you become pregnant. If you think you might be pregnant already, don't worry—start following advice as soon as you can. During pregnancy, more of certain nutrients, such as iron, iodine and folic acid are needed, but only a small amount of extra kilojoules. Normal weight gain over the course of a pregnancy is around 11.5–16.0 kg for women who are a healthy pre-conception weight. What to eat It is important to choose a wide variety of nutritious foods. Lots of well-washed fruit and vegetables, wholegrain breads and cereals Dark green leafy vegetables naturally contain iron and…

Published 3 November 2023