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Food delivery
Food delivery This advice can help food businesses doing home delivery. You must ensure you have the skills and knowledge to manage any food safety risks. Know your food safety requirements You must comply with all the food safety requirements that apply to your food operations. There are strict health and hygiene requirements to prevent food contamination. The Food Standards Code Standard 3.2.2 includes requirements for hygiene, food handling, temperature control and food transport. If you're thinking of starting a business to deliver food, check if you need prior approvals to operate. Your state or territory authorities have more information for food businesses. Read more about food regulatory…
Published 30 September 2025
Cooling and reheating food
Cooling and reheating food When cooling or reheating food, it's important to do it right to keep it safe from harmful microorganisms and toxins that can cause food poisoning. What are the requirements? Under Standard 3.2.2 - Food Safety Practices and General Requirements, food businesses must make sure potentially hazardous food (like egg or meat dishes) is cooled or reheated quickly so harmful microorganisms don't get a chance to grow to unsafe levels. If you are a food service business handling unpackaged, ready-to-eat, potentially hazardous food, you may need to substantiate your food safety controls for cooling food, under Standard 3.2.2A - Food Safety…
Published 30 September 2025
Plain English Allergen Labelling: One year of clearer, safer food labels
Plain English Allergen Labelling: One year of clearer, safer food labels This time last year Plain English Allergen Labelling (PEAL) requirements became mandatory across Australia and New Zealand. These changes, developed under Proposal P1044, transformed how allergens are declared on food labels, making them easier to identify and understand for millions of consumers. FSANZ approved the new requirements in 2021 after extensive consultation and evidence gathering. The goal was to clearly declare allergens using simple, consistent terms in a standardised format. Businesses had three years to transition and since 25 February 2024, food labels have had to comply with the PEAL…
Published 5 March 2025
Food temperature and thermometers
Food temperature and thermometers The food safety standards specify that potentially hazardous foods must be stored, displayed and transported at safe temperatures and, wherever possible, prepared at safe temperatures. However, you can also use time, rather than temperature, to keep food safe. This method is explained under 'The 2 hour/4 hour guide'. Safe temperatures are 5°C or colder, or 60°C or hotter. Potentially hazardous food needs to be kept at these temperatures to prevent food-poisoning bacteria, which may be present in the food, from multiplying to dangerous levels. These bacteria can grow at temperatures between 5°C and 60°C, which is known as the temperature danger zone. The fastest rate of growth is at around 37°C, the temperature of the human body. The food safety standards also…
Published 1 October 2025
Temporary food premises
Temporary food premises If your business sells food at temporary events like markets, you need to meet the same food safety requirements as other food businesses, regardless of the size of your business or how often you sell food. What are temporary food premises? Temporary food premises are structures that are: used to sell food at occasional events like a fete, market or show dismantled after the event, like a stall, tent or barbeque stand. They can also include parts of structures or land, and permanent structures not owned or leased by the business and used occasionally (e.g. a community hall). What are the requirements? Food businesses using temporary premises must comply with the Food Standards Code, including:…
Published 1 October 2025
Floods and food safety
Floods and food safety Floodwater can be contaminated with harmful microorganisms and poisons from sewage, animals, agricultural and industrial waste, and other substances that can cause illness. Any food, packaging, surfaces and cooking utensils that have come into contact with floodwater might be contaminated and unsafe. Water supplies might also be unsafe. There could also be a power outage with a flood, which could affect food refrigeration and cooking. Here are some tips to help you make sure your food will be safe to eat if there is a flood. Preparing at home If you know a flood could be coming and you are in an area that could be affected: Move food supplies and equipment to another area, away from the predicted flooding. Store food on shelves and in…
Published 2 October 2025
Second call for comment on review of infant formula standards
Second call for comment on review of infant formula standards Food Standards Australia New Zealand (FSANZ) is calling for submissions on its assessment of standards for infant formula products. FSANZ has reviewed infant formula standards in the Australia New Zealand Food Standards Code (the Code) through Proposal P1028 - Infant formula. The review assessed the current regulatory framework incorporating standards for safety, food technology, nutrient composition, labelling and product representation. FSANZ CEO Dr Sandra Cuthbert said the review covers infant formula (for use from newborn), follow-on formula (for use from six to 12 months of age) and infant formula for special dietary use. “Our review aims to ensure regulation of infant formula products is clear, reflects the latest scientific…
Published 26 April 2023
Keeping food at the right temperature
Keeping food at the right temperature As a food business you need to keep potentially hazardous food at certain temperatures to make sure it stays safe to eat. Potentially hazardous foods Potentially hazardous foods are foods that need to be kept at certain temperatures to minimise the risk of dangerous microorganisms or toxins. They include: raw and cooked meat or poultry foods containing eggs (cooked or raw) dairy products like milk, cream and fresh custard seafood sprouted seeds (like beans and alfalfa) cut fruit and vegetables cooked rice, and fresh or cooked pasta sandwiches, pizzas and sushi. Keep it cold, keep it hot, or make it quick If you need to have the food at temperatures between 5°C and 60°C for any time (for example while preparing a meal on a kitchen bench)…
Published 30 September 2025
Mobile food business
Mobile food business If you're a mobile food business, you need to meet the same food safety requirements as other food businesses, regardless of the size of your business or how often you sell food. Am I a mobile food business? Mobile food businesses use food premises designed to be permanent but movable, including: food vans, trucks, trailers, bicycles, boats, planes and portable buildings (e.g. shipping containers) vehicles used for on-site food preparation (e.g. hamburgers, hot dogs and kebabs, coffee, juices, popcorn and fairyfloss), and the sale of any type of food including prepackaged food. Food vending machines may be considered mobile premises in some areas - check with your council. Vehicles only used to transport food are not considered to be mobile premises.…
Published 30 September 2025
Call for comment on food made from a new GM soybean
Call for comment on food made from a new GM soybean Food Standards Australia New Zealand (FSANZ) is calling for comment on an application to permit the sale and use of food derived from a new genetically modified (GM) soybean line. Soybean line MON94637 has been genetically modified to protect the plant from damage caused by lepidopteran insect pests. If approved, food products derived from this soybean, such as oil, milk, flour, meal and protein isolates, may enter the Australian and New Zealand food supply as imported items. Our safety assessment found no potential public health or safety concerns with food derived from this GM soybean. It is as safe as food from non-GM soybean varieties. Safety assessments are a key part of the approval process for all GM foods. To help people make informed choices, food made from this soybean would need to be labelled as…
Published 7 January 2025