Search
Search results 281-290 of 390
Caffeine
Caffeine Caffeine occurs naturally in foods, such as coffee, tea and cocoa and has a long history of use as a mild stimulant. Products are also available with added caffeine, including cola-type soft drinks and formulated caffeinated beverages (energy drinks). Some caffeine products are not considered safe for consumption and have been banned in Australia and New Zealand. These products usually come in the form of powders and syrups and are typically marketed as sports supplements. Caffeine content of some food and drinks: Is there a safe limit for caffeine? There is no recognised health-based guidance value, such as an Acceptable Daily Intake, for caffeine. However, a FSANZ Expert Working Group analysed the available…
Published 1 November 2023
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 temperature should…
Published 1 October 2025
Weather events
Weather events Grower and primary processors need to make sure produce that might have been damaged or contaminated from weather events is disposed of or treated so it is safe to eat. What are weather events? Weather events include drought, dust storms, floods, strong winds and hail storms, which can all contaminate produce. What are the requirements? Primary producers and primary processors of leafy vegetables and melons must take appropriate action to ensure that produce affected by a weather event is not unacceptable and is safe to eat. This means you need to understand the food safety risks, and what to do with your produce after these events, to prevent unsafe produce entering the food supply. These requirements are under primary production and processing standards for…
Published 1 October 2025
Information for charities and community organisations
Information for charities and community organisations On this page Fundraising Providing free food Fact sheets on requirements and events Fundraising Charities and community organisations play an important role in our community, and fundraising events are a major contribution to the work of the community. But no one wants people to get sick from the food they eat at these events. In Australia, the food laws place many responsibilities on the proprietor of a food business. These include requirements for handling, storing, processing, transporting and displaying food, as well as the equipment and premises you use. If you are the organiser of an event or an official of a charity or community organisation selling food,…
Published 1 October 2025
Folic acid fortification
Folic acid fortification Australian and New Zealand millers are required to add folic acid (a form of the B vitamin folate) to wheat flour for bread-making purposes. Folate, which occurs naturally in foods like green leafy vegetables, is necessary for healthy growth and development. Folic acid is particularly important to the healthy development of babies in early pregnancy. A baby’s growth is the most rapid in the first weeks of life, often before a woman is aware she is pregnant. The neural tube closes and fuses very early in pregnancy. If it doesn’t close, the result is a neural tube defect (NTD) such as spina bifida. Folic acid taken at recommended levels for at least one month before and three months after conception can prevent most NTDs. FSANZ has prepared…
Published 12 May 2020
Camping
Camping Preparing food for camps can be very challenging because facilities found in the home or commercial food premises are not generally available in camping areas. You need to properly plan things to make sure the food stays safe. The main considerations for keeping food safe in camps are: temperature control water supply handwashing facilities protecting food from contamination disposal of rubbish and waste water to prevent the contamination of food. Temperature control The use of potentially hazardous foods when camping should be kept to a minimum unless the food can be kept cold (5°C or colder). Harmful bacteria can grow in potentially hazardous foods and cause illness if large numbers of bacteria are present. For a list of potentially hazardous foods see our…
Published 1 October 2025
A492 exec Summary
A492 exec Summary 08/03 19 March 2003 INITIAL ASSESSMENT REPORT Page last updated: 13 February 2025
Published 23 March 2013
A467 - IAR Exec Summary
A467 - IAR Exec Summary INITIAL ASSESSMENT REPORT 21 August 2002 Page last updated: 13 February 2025
Published 23 March 2013
A436 - FAR Exec Summary
A436 - FAR Exec Summary FINAL ASSESSMENT REPORT 21 August 2002 Page last updated: 13 February 2025
Published 23 March 2013