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A446 Initial Ass Exec Summary
A446 Initial Ass Exec Summary 19 September 2001 04/02 Page last updated: 13 February 2025
Published 23 March 2013
Primary Production and Processing (PPP) Standards (Chapter 4)
Primary Production and Processing (PPP) Standards (Chapter 4) NOTE: these standards apply to all food businesses in Australia only. Food businesses in New Zealand are required to comply with New Zealand's Food Act 2014 and the regulations and standards under this Act. For more information visit the Ministry for Primary Industries website. Primary production and processing (PPP) standards aim to strengthen food safety and traceability throughout the food supply chain, from paddock to plate. They were developed by FSANZ with assistance from other Australian government agencies, industry stakeholders and consumer groups. There are 11 standards:…
Published 30 September 2025
Fluoride in bottled water
Fluoride in bottled water (June 2016) The Food Standards Code allows between 0.6 and 1.0 milligrams of fluoride (including naturally occurring and added fluoride) per litre of bottled water. This is the same level recommended for drinking water to provide benefits for dental health. A FSANZ risk assessment (Application A588 - Final Assessment Report) found there is a history of safe use of fluoride in tap water at this level. Fluoridated bottled water (at the approved levels) is nutritionally equivalent to fluoridated tap water. Not all bottled water contains fluoride. However, all bottled water with fluoride added must be clearly labelled. Bottled water with added fluoride is safe for everyone and plain bottled water (but not…
Published 22 June 2016
Preventing spread of COVID-19 and other contagious diseases
Preventing spread of COVID-19 and other contagious diseases The Food Standards Code requires food businesses to take all practicable steps to prevent contamination of their food service or processing environment. The best ways to prevent the spread of contagious diseases such as COVID-19 or foodborne illnesses are for everyone to maintain effective hygiene practices. Effective hygiene Maintaining effective hygiene includes: regular handwashing cleaning and sanitising facilities and equipment maintaining strict requirements around worker health and hygiene. Everyone in the community has an obligation to stay home while they have any symptoms such as fever or coughing. Businesses have the right to refuse service and insist that anyone with these symptoms leaves the premises. Cleaning and sanitising…
Published 30 September 2025
Application A438 Initial Exec Summary
Application A438 Initial Exec Summary NOVEL FOOD INGREDIENT / FOOD ADDITIVE 8 May 2002 Page last updated: 13 February 2025
Published 23 March 2013
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 layer not more than 1 cm…
Published 2 October 2025
A453 Initial Assessment Exec Summary
A453 Initial Assessment Exec Summary 8 May 2002 INITIAL ASSESSMENT REPORT Page last updated: 13 February 2025
Published 23 March 2013
Cleaning and sanitising
Cleaning and sanitising In a food business, cleaning and sanitising are important ways to prevent harmful microorganisms or other things contaminating food and making it unsafe to eat. What are the requirements? Under Standard 3.2.2 - Food Safety Practices and General Requirements, food businesses need to keep their premises, fixtures, fittings, equipment and food transport vehicles clean and sanitary. This means: things like food scraps, garbage, dirt, grease etc should not be left to accumulate utensils and surfaces that come in contact with food should be clean and sanitary. If you are a food service business handling unpackaged, ready-to-eat, potentially hazardous food, you may need to substantiate your cleaning and…
Published 30 September 2025
A466 DAR Exec Summary
A466 DAR Exec Summary 9 October 2002 DRAFT ASSESSMENT REPORT Page last updated: 13 February 2025
Published 23 March 2013
Application A467 - Draft Assessment exec summary
Application A467 - Draft Assessment exec summary 18 December 2002 DRAFT ASSESSMENT REPORT Page last updated: 13 February 2025
Published 23 March 2013