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A1333 - Food derived from purple tomato lines containing event Del/Ros1-N
A1333 - Food derived from purple tomato lines containing event Del/Ros1-N On 20 January 2026, changes to the Australia New Zealand Food Standards Code were gazetted to permit food derived from a genetically modified (GM) Purple Tomato. The GM Purple Tomato has been modified to naturally produce higher levels of blue pigments, called anthocyanins, as it ripens. This gives the tomato its purple skin and flesh. The modification also results in higher levels of chlorogenic acid, a naturally occurring compound found in many fruits and vegetables. These substances are commonly present in foods and are safe to eat…
Published 20 June 2025
A467 - Final Assessment Report Exec summary
A467 - Final Assessment Report Exec summary 21 May 2003 FINAL ASSESSMENT REPORT Full Report [ pdf 259kb ] Page last updated: 13 February 2025
Published 23 March 2013
Animals
Animals If you're a food business, assistance animals must be allowed in areas open to customers. It's up to you to decide if you let pet dogs in outdoor dining areas and under what circumstances. What are the requirements? Under Standard 3.2.2 - Food Safety Practices and General Requirements, only certain animals are allowed in food premises: assistance animals must be allowed in customer accessed areas pet dogs may be allowed in outdoor dining areas live animals (except for seafood, other fish and shellfish) are not permitted in areas where food is handled contained cats and dogs may be permitted in aircraft cabins where food is served. Businesses must maintain high standards of food safety and hygiene to ensure animals do not contaminate…
Published 30 September 2025
Controlling pests
Controlling pests If you're a food business, it's important that you keep food safe and protected from pests and the harmful microorganisms they can carry. What are the requirements? Under Standard 3.2.2 - Food Safety Practices and General Requirements, your business must do everything it reasonably can to prevent pest problems. This means: pests are stopped from entering or living in your food premises pests are eradicated from your premises and vehicles used to transport food. Reduce your risk Use a good pest management plan that covers: the types of pests and treatments to be used areas that need inspection and treatment (e.g. behind appliances and equipment, inside wall cavities and cupboards, under and inside boxes and packaging) locations…
Published 30 September 2025
Sausage sizzles and barbecues
Sausage sizzles and barbecues Sausage sizzles and barbecues are a popular way to raise money for charities and community organisations. They are often held outdoors to take advantage of Australia's good weather and open spaces. Provided you take some simple food safety precautions and sell freshly cooked food straight from the barbecue, the food should be safe. Preparing and cooking food safely Take the following precautions at sausage sizzles and barbecues to ensure that food is safe. Finish preparing raw meat before leaving for the site such as slicing, marinating or skewering. Pack raw meat into insulated boxes with ice bricks for transportation. Handle food with tongs or other equipment. Use separate equipment to handle raw and cooked meats. Hands should not be used unless absolutely…
Published 1 October 2025
Patulin
Patulin Several Australian apple juice products were recalled in 2020 as they were found to have high levels of patulin. In response, FSANZ worked with Australian government and relevant state and territory health authorities to conduct a survey of patulin in apple juice and other apple products. The survey aimed to find out if the level of patulin in these foods posed a risk to Australian consumers. Key points FSANZ coordinated a survey of patulin in apple juice and other apple products. The concentration of patulin in most products was low and the amount consumed by Australians was shown to be safe. FSANZ will work with industry and regulators to make sure patulin in apple juice and other apple products is kept as low as reasonably achievable. What is patulin? Patulin is a natural toxin…
Published 5 December 2023
Poultry liver dishes
Poultry liver dishes Poultry liver dishes are generally safe as long as they are prepared correctly. Foodborne illness outbreaks in Australia and overseas have been linked to poultry liver dishes such as paté or parfait where the liver was undercooked. Just like any other poultry (e.g. chicken, turkey or duck) meat, livers need to be cooked all the way through to kill harmful microorganisms (particularly Campylobacter) that may be present. Lightly searing the surface is not enough. In surveys of raw chicken meat in Australia, Campylobacter was found in 84 per cent of samples tested.…
Published 2 October 2025
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. The technical series considers bacteria and viruses, parasites and infectious prions. It is not intended as a comprehensive reference source. Each document also contains a list of recommended reading, such as the US Food and Drug Administration's Bad…
Published 30 September 2025
Regulatory nutrient reference values
Regulatory nutrient reference values Nutrient reference values (NRVs) indicate the daily amount of nutrients (energy, macro-nutrients, vitamins, minerals) required for good health, as well as an upper safe level of nutrient intake. The National Health and Medical Research Council (NHMRC) and the New Zealand Ministry of Health released a comprehensive set of NRVs for Australia and New Zealand in 2006. A further update of reference values for sodium and fluoride was published in 2017. The 2006 NRVs replaced the previous Recommended Dietary Intakes for Use in Australia (RDIs) which were published in 1991 and adopted by New Zealand. These RDIs together with other government recommendations, and certain United States ESADDIs (Estimated Safe and Adequate Daily Dietary Intakes) (1989) are currently…
Published 1 March 2022
Application A436 Draft Assessment Exec Summary
Application A436 Draft Assessment Exec Summary 8 May 2002 Page last updated: 13 February 2025
Published 23 March 2013