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Food safety for older people
Food safety for older people As people age, their bodies go through changes that increase their risk of getting sick from food poisoning (foodborne illness). Some of these changes are:
- the immune response becomes weaker
- the stomach produces less acid, killing less bacteria
- food travels more slowly through the gut, allowing bacteria to grow
- development of underlying health issues and use of medications
- general health changes due to food choices and nutrient absorption.
Published 2 October 2025
Food safety basics
Food safety basics Follow these key steps to reduce the risk of foodborne illness for yourself, your family and friends. Check your food is safe to use Before you prepare any food, make sure it is safe:
- For people vulnerable to illness, avoid higher risk foods - read Food safety for vulnerable people to find out more.
- For people with food allergies, check the ingredients and allergen statements on packaging.
- All food recalls consumers need to know about are listed on our…
Published 8 July 2025
Food irradiation
Food irradiation New provisions permitting the irradiation of fresh fruit and vegetables as a means of controlling the spread of insect pests like fruit fly across our quarantine borders were gazetted in the Australia New Zealand Food Standards Code (the Code) on 22 July 2021. This follows FSANZ's May 2021 approval of an application by the Queensland Government Department of Agriculture and Fisheries to irradiate all types of fresh fruit and vegetables as a phytosanitary (pest control) measure. For more information about this application see:
Food safety standards - temperature control requirements
Food safety standards - temperature control requirements Chapter 3 (Australia Only), Australia New Zealand Food Standards Code NOTE: The Food Safety Standards do not apply in New Zealand. The provisions of the food standards treaty between Australia and New Zealand do not include food hygiene standards. Standard 3.2.2 Food Safety Practices and General Requirements sets out specific requirements for keeping potentially hazardous food at specified temperatures and for cooling and reheating. Food businesses must comply with these requirements unless they can show that they have a safe alternative system in place to ensure that food stays safe to eat. Which foods have to be kept under temperature control? Potentially hazardous foods must be kept under temperature control.…
Published 11 February 2016
Statement on Cultured Quail as a Novel Food application
Statement on Cultured Quail as a Novel Food application Food Standards Australia New Zealand (FSANZ) has commenced its assessment of an application from Vow Group Pty Ltd seeking approval of cultured quail meat. Assessment of application A1269 - Cultured Quail as a Novel Food will include chemical, nutritional, microbiological and dietary exposure assessments, detailed examination of the applicant's production process and a review of the food science to ensure that the product is safe to consume prior to it going on sale. To help inform aspects of its assessment, FSANZ is commissioning research to better understand consumer attitudes to products produced by new technologies, including whether any specific labelling requirements are needed. The assessment is expected to take around 12 months and will…
Published 2 March 2023
Food handler training
Food handler training Food service, caterer and related retail businesses in Australia need to meet food handler training requirements that came in December 2023. What are the requirements? Standard 3.2.2A - 10 requires that each food handler who handles unpackaged, potentially hazardous food that is ready to eat, has, before engaging in that activity:
- completed a food safety training course; or
- adequate skills and knowledge in food safety and hygiene to do that activity correctly and keep food safe.
Published 1 October 2025
Australian Food Safety Week
Australian Food Safety Week Food Safety Week runs from 8-15 November, shining a spotlight on the simple steps we can all take to reduce foodborne illness at home. This year’s theme - Don’t swallow the myth – Food safety myth-busting - encourages everybody to separate fact from fiction when it comes to safe food handling. Each year, foodborne illness costs the Australian economy around $3 billion. Many cases can be prevented by following evidence-based advice such as refrigerate leftovers within two hours, cook food thoroughly, prevent cross-contamination and check labels for…
Published 5 November 2025
Food safety for vulnerable people
Food safety for vulnerable people Vulnerable people have a greater risk of getting sick because their immune system is weakened (or still developing). These people include pregnant women, their unborn and newborn babies, the elderly and people whose immune systems have been weakened by illness or drugs (for example: cancer patients, organ transplant recipients, and people on drugs like cortisone). Keeping food safe To reduce the chance of illness from food, it is important to always practice good food safety. Everyone should follow these food safety basics:
- keep things clean
- separate raw food from ready-to-eat food
- cook food thoroughly
- keep cold food cold, and hot food hot.
Published 29 July 2025
Food safety: temperature control of potentially hazardous foods
Food safety: temperature control of potentially hazardous foods (First printed edition August 2002) Guidance on the temperature control requirements of Standard 3.2.2Food Safety Practices and General Requirements Keeping foods at the right temperatures is an essential food safety practice This guide explains the temperature control requirements in Food Safety Standard 3.2.2 Food Safety Practices and General Requirements and provides some advice on how to comply with the requirements. Food businesses are required by State and Territory food laws to ensure that the food they prepare and sell is safe to eat. 'Safe to eat' means that food will not cause illness when someone eats it. The common symptoms of food borne illness, or food poisoning, are diarrhoea, vomiting and stomach pains. Symptoms may also include nausea, headaches, fever, muscle…
Published 3 April 2013
Health and hygiene - advice for food businesses
Health and hygiene - advice for food businesses If you're a food business, making sure no-one contaminates your food because of illness or unclean habits is important to keep food safe to eat. What are the requirements? Under Standard 3.2.2 - Food Safety Practices and General Requirements, food businesses need to do whatever they can to make sure no-one on their premises contaminates food. Under Standard 3.2.3 - Food Premises and Equipment, businesses need to provide staff with hand washing facilities, toilets and storage space for personal belongings. Reduce your risk
- only food handlers should be in food preparation or packing areas
- if…
Published 30 September 2025