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Transporting food

Transporting food When you are transporting food, you need to consider two main food safety issues: keeping the food protected from contamination and, if the food is potentially hazardous, keeping it cold (5°C or colder) or hot (60°C or hotter). Protecting food from contamination It is important to protect food from contamination by keeping it covered at all times. You can achieve this by using containers with lids or by applying plastic film over containers. Materials used to cover food should be suitable for food contact, to ensure that they do not contain any chemicals that could leach into the food. Aluminium foil, plastic film and clean paper may be used, and food should be completely covered. Packaged products should not need additional covering. Previously used materials and newspaper may…

Published 1 October 2025

Microplastics in food

Microplastics in food Microplastics are generally considered to be small plastic particles less than about 5mm in size. Primary microplastics are small to begin with, such as microbeads that are added to personal care products. Secondary microplastics, on the other hand, start off as larger plastic items, such as plastic bags, but degrade into microplastic particles over time. Recently, there's been increasing interest in the effects of microplastics pollution. Media reports have examined microplastics pollution, especially in the marine environment, and possible contamination of the food supply. Most research to date has been on microplastics in the marine environment. Plastic litter can enter our seas and oceans, where it never completely breaks down. Instead, it 'breaks up…

Published 3 November 2023

Standard 3.2.2A- Food safety management tools

Standard 3.2.2A- Food safety management tools Food service, caterer and related retail businesses in Australia need to meet food safety requirements that came in December 2023.  What is Standard 3.2.2A?

• Standard 3.2.2.A is a national food safety standard and an extension of Standard 3.2.2 requirements.
• It applies to Australian businesses in food service, catering and retail sectors that handle unpackaged, potentially hazardous food that is ready to eat.
• Generally, these include caterers, restaurants, cafes, takeaway shops, pubs, supermarkets and delis, food vans and other facilities serving food.
• These businesses will implement either two or three food safety management tools, based on their food handling activities. The three tools…

  Published 1 October 2025

Hemp seeds as food

Hemp seeds as food Proposal to permit foods derived from hemp The Food Standards Code was amended in 2017 to permit the sale of low THC hemp seed foods. In April 2017ministers responsible for food regulation considered FSANZ's approval of a proposal to permit the sale of low-THC hemp seed foods. Ministers did not seek a review of the decision. Contact your local food enforcement agency to check legislation to support the legal sale of low-THC hemp seed foods. Hemp Hemp or industrial hemp is a cannabis plant species (Cannabis sativa). Historically, hemp has been used as a source of fibre and oil. Hemp seeds and oil are used…

Published 3 November 2023

Antimicrobial resistance and food safety

Antimicrobial resistance and food safety Practising good food safety can reduce the risk of foodborne illness and help limit the spread of antibiotic resistant bacteria. Microorganisms, including bacteria, are everywhere. They can spread through the interactions and movement of people, animals, food and the environment. Some bacteria are good, some are harmful, and some are resistant to antibiotics (which are antimicrobials). Everyone can play a role in slowing the spread of antibiotic resistant bacteria.  The Australian food supply is one of the safest in the world, but people can still get sick from eating contaminated foods. Foodborne illness can be caused by bacteria and in some cases these bacteria can also be antimicrobial resistant. This means the steps we…

Published 8 July 2025

FSANZ Board strengthening our trans-Tasman food partnership

FSANZ Board strengthening our trans-Tasman food partnership Australia and New Zealand acknowledged their shared commitment to a safe and innovative food system at a FSANZ Board stakeholder event hosted by the New Zealand Food Safety Minister, the Hon Andrew Hoggard at New Zealand Parliament last month. Minister Hoggard was joined by the Australian High Commissioner, Mr Daniel Sloper PSM and FSANZ Board Chair Glenys Beauchamp in celebrating the strength of the long-standing trans-Tasman food regulation partnership. More than 90 representatives from government, industry, academia and public health attended, with discussion focused on sustainability, consumer trust and safe innovation. It was a valuable opportunity to reflect on shared achievements and future priorities across our bi-national food system and globally…

Published 2 July 2025

Food traceability

Food traceability Being able to track food through all stages of production, processing and distribution will make it easier and quicker for you to recall it if something goes wrong. What are the requirements? Traceability requirements are listed under the following standards:

• Standard 1.2.2 - Food Identification Requirements, for labelling food
• Standard 3.2.2 - Food Safety Practices and General Requirements, for food receipt and food recall
• Primary production and processing Standards 4.2.1 to 4.2.9.

• You should know the details about the food on your premises…

  Published 30 September 2025

Food safety management statement

Food safety management statement If you’re a grower or primary processor of leafy vegetables or melons, you must have and follow an approved food safety management statement. What is a food safety management statement? A food safety management statement is a document that:

• summarises your business activities, identifies food safety risks and how you manage them
• is approved (or recognised) by your relevant regulatory authority
• is checked and updated by you or your staff
• may be verified by your relevant authority (see below).

Published 1 October 2025

Food Safety Week 2024: 'Look before you cook – reading food labels'

Food Safety Week 2024: 'Look before you cook – reading food labels' Do you ‘look before you cook’ your favourite foods? Consumers are being encouraged to check the food safety instructions on packaged foods before preparing meals as part of Australian Food Safety Week (9-16 November). Brought to you by our friends at the Food Safety Information Council (FSIC), Food Safety Week is an annual event promoting good food safety practices. This year’s theme, ‘Look before you cook,’ highlights the importance of checking food labels and following storage and cooking instructions to ensure food is handled in a way that prevents hazards like bacteria entering food and causing foodborne illness. Millions of Australians are affected by food poisoning each year. Taking simple precautions,…

Published 8 November 2024

Health and hygiene - advice for food handlers

Health and hygiene - advice for food handlers Making sure you don't contaminate food through illness or unclean habits is important to keep food safe to eat. Under Standard 3.2.2 - Food Safety Practices and General Requirements, you need to ensure food is safe and suitable to eat. Be clean and careful It's easy to practise good hygiene and make it a good habit. Always ensure you're:

• washing your hands with soap and drying them thoroughly
• stopping hair, clothes, jewellery or phone touching food or surfaces - for example tie your hair back, remove loose jewellery, cover open sores
• not touching ready-to-eat food with your bare hands - use tongs or gloves
• wearing clean clothing…

  Published 30 September 2025