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P1054 - Pure and highly concentrated caffeine products
P1054 - Pure and highly concentrated caffeine products Urgent Proposal P1054 was prepared to amend the Australia New Zealand Food Standards Code to prohibit the retail sale of pure and highly concentrated caffeine food products. FSANZ prepared the Proposal as an emergency interim response under its urgent legislative provisions following its review and report to Australian Government Ministers in August 2019. The Ministerial Report and the Initial Consideration Report found pure and highly concentrated caffeine food products posed an immediate and acute risk to consumers. FSANZ has approved the prohibition of the retail sale of foods in which total caffeine is present in a concentration of 5% or more (if the food is a solid or semi…
Published 16 December 2020
A475 FAR exec summary
A475 FAR exec summary 10/03 16 July 2003 Page last updated: 13 February 2025
Published 23 March 2013
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. Our mission We develop world leading food standards for Australia and New Zealand that enable a wide variety of safe foods to be available to consumers. We achieve this by applying the talent of our highly skilled subject matter experts, in collaboration with stakeholders to make informed decisions on food safety, public health and science that ensure consumers can trust the foods they choose. Our…
Published 10 November 2023
Skills and knowledge
Skills and knowledge If you’re a grower or primary processor of berries, leafy vegetables or melons, you must ensure your staff and supervisors have the knowledge and skills in food safety and hygiene to keep produce safe What are food safety and hygiene skills and knowledge? Food hygiene means the things done during growing and processing that prevent produce becoming contaminated and keep it safe to eat – for example, using safe water and clean equipment. Food safety is the guarantee the produce will not harm consumers who eat it – it’s the result of practicing good food hygiene. Skills means being able to do a task in a way that ensures the produce stays safe – for example, people trimming produce must properly wash their hands and sanitise a knife. Knowledge means…
Published 1 October 2025
Proposal P265 IAR Exec summary
Proposal P265 IAR Exec summary 18 December 2002 ISSUES PAPER (Initial Assessment - Prepare a Proposal Under s.12AA of the FSANZ Act 1991) Full Report [ Pdf 340kb ] EXECUTIVE SUMMARY Food Standards Australia New Zealand's (FSANZ) role is to protect the health and safety of people in Australia and New Zealand through the maintenance of a safe food supply. Under the new food regulatory arrangements and the newFood Standards Australia New Zealand Act 1991,FSANZ has assumed responsibility for the development of Primary Production and Processing Standards for food produced by the primary industry sector within Australia. These standards are developed within the framework of theFood Standards…
Published 23 March 2013
2-hour / 4-hour rule
2-hour / 4-hour rule If you’re a food business, using the 2-hour / 4-hour rule is a good way to keep food that’s taken out of the fridge safe. Why use the 2-hour/4-hour rule? The 2-hour/4-hour rule is a good way to make sure potentially hazardous food is safe even if it’s been out of refrigeration. The rule has been scientifically checked and is based on how quickly microorganisms grow in food at temperatures between 5°C and 60°C. How it works Important tip: The time limits take into account the whole time the food has been out of the fridge. This includes preparation, storing, transport and display. Time food is kept between 5°C and 60°C What you can do with the food Less than 2 hours The food can be used, sold or put back in the fridge to use later Between…
Published 30 September 2025
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? checked that drinkable water is available at…
Published 1 October 2025
Applcation A458 FAR Exec summary
Applcation A458 FAR Exec summary 18 December 2002 Page last updated: 13 February 2025
Published 23 March 2013
A1274 - Food derived from disease-resistant banana line QCAV-4
A1274 - Food derived from disease-resistant banana line QCAV-4 Food Standards Australia New Zealand (FSANZ) has approved an application from the Queensland University of Technology (QUT) to permit food derived from a banana line genetically modified (GM) for resistance to Panama disease. Page last updated: 13 February 2025
Published 29 April 2024
Thermometers
Thermometers If you're a food business that handles potentially hazardous food, it's important to use a thermometer to check your food is at the right temperature to be sure it is safe to eat. What are the requirements? Under Standard 3.2.2 - Food Safety Practices and General Requirements, food businesses that handle potentially hazardous food need to have an accurate and accessible thermometer. This means: there is at least one thermometer somewhere easy to get to (e.g. in an unlocked drawer in the kitchen) the thermometer is accurate to within 1°C. Which thermometer is best? A digital probe thermometer is usually best for measuring food temperatures. They are inexpensive and are available from catering and kitchen supply shops.…
Published 1 October 2025