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Food allergies and intolerances
Food allergies and intolerances Food allergies A food allergy occurs when a person's immune system reacts to allergens that are harmless to other people. Most food allergies are caused by peanuts, tree nuts, milk, eggs, sesame seeds, fish and shellfish, soy, lupin and wheat. These must be declared whenever they are present in food as ingredients (or as components of food additives or processing aids), however small the amounts present. Read more about the requirements on the allergen labelling page. Food intolerances Adverse reactions to foods occur in a small proportion of the population. These reactions are not the same as allergies, but may include:
- rashes and swelling of the skin, asthma, and stuffy or runny nose
- irritable…
Published 22 July 2022
The Food Ministers' Meeting
The Food Ministers' Meeting The Food Ministers' Meeting (the Food Ministers):
- develops policy guidelines that FSANZ has to have regard to when setting food standards
- promotes harmonised standards between Australia and New Zealand
- has general oversight of the implementation of standards
- promotes a consistent approach to compliance and enforcement by the jurisdictions.
Published 22 July 2021
FAQs for food businesses
FAQs for food businesses Do I need a recall plan? All food manufacturers, importers and wholesale suppliers must have a written food recall plan in place to ensure unsafe food can be quickly removed from the food supply chain. This is a requirement under Standard 3.2.2 - Food Safety Practices and General Requirements. The plan should specify the procedures, staff responsibilities and records needed as part of the business's recall system. I don't have a recall plan - how do I develop one? If a food business does not have a recall plan, FSANZ's simple…
Published 5 April 2018
Food Standards Code
Food Standards Code All food sold in Australia and New Zealand must comply with food standards. These standards are compiled in the Australia New Zealand Food Standards Code. FSANZ assesses applications to amend the Code and prepares proposals to vary existing standards or develop new ones. Title Guidance and resources Card Food Standards Code legislation Links to the latest Food Standards Code legislation in the federal register.…
Methods of analysis for foods
Methods of analysis for foods July 2001 This guide will help analysts to choose appropriate methods of analysis for food where these are not specified in the Code. Read Methods of analysis for foods Opening or downloading a PDF document Food standards advice FSANZ does not provide advice on compliance with the Code. You may wish to engage a lawyer or consultant for compliance advice. The code is enforced by state and territory and New Zealand agencies and the Department of Agriculture for imported food. To contact us via email about what is in the Food Standards Code use our…
Published 25 September 2014
Clostridium botulinum in food
Clostridium botulinum in food What is it?
- Clostridium botulinum (C. botulinum) is a type of bacteria found in soil, water, on plants and in the gut of animals
- It can form spores and toxins that are not destroyed by cooking or boiling
- C. botulinum can cause a serious illness called botulism (caused by eating the bacteria's toxin) and infant botulism (generally in children, caused by eating the bacteria's spores)
- Anyone can get botulism although it is extremely rare in Australia. Generally only infants under 12 months old get infant botulism
- If not treated early, botulism can lead to paralysis and death
- Foods at higher risk of…
Published 22 December 2020
Bacillus cereus in food
Bacillus cereus in food What is it?
- Bacillus cereus (B. cereus) is a type of bacteria widespread in the environment
- It can form spores and toxins that are not destroyed by cooking or boiling
- B. cereus can cause vomiting and diarrhoea
- Anyone can get sick with B. cereus but vulnerable people (i.e. young children, pregnant women, the elderly) and people with weak immune systems (like cancer patients) can get seriously ill
- Foods at higher risk of contamination include pre-cooked starchy foods like rice, pasta and cereals, and pre-cooked mixed dishes, especially dishes with spices
Published 22 December 2020
Hepatitis E virus in food
Hepatitis E virus in food What is it?
- Hepatitis E virus (HEV) is a virus that can be found in the gut of some animals and in people
- HEV can get into water and food from the faeces (poo) or body fluids of infected people or animals, for example from poor handwashing
- HEV can cause a hepatitis E infection of the gut and liver
- Anyone can get hepatitis E but vulnerable people, including pregnant women, the elderly, people with weak immune systems and people with liver disease are more likely to get seriously ill
- Pregnant women can also pass the virus to their unborn baby
- People traveling to countries where sanitation is poor may pick up HEV
- Foods at higher risk…
Published 22 December 2020
Hepatitis A virus in food
Hepatitis A virus in food What is it?
- Hepatitis A virus (HAV) is a virus that can be found in the gut of people and some animals
- HAV can get into water and food from the faeces (poo) or blood of an infected person or animal, for example through poor hand washing or contact with sewerage
- HAV can cause an infection of the gut and liver called hepatitis A
- Hepatitis A infections are contagious.
- Anyone who has not been vaccinated or has not had the virus before can get hepatitis A
- The elderly and those with a weakened immune system are more likely to have severe symptoms
- People traveling to countries where sanitation is poor can be at increased risk of picking…
Published 22 December 2020