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Food business notification requirement
Food business notification requirement 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. Under Food Safety Standard 3.2.2 Food Safety Practices and General Requirements, food businesses must notify the appropriate enforcement agency before commencing any food handling operations. Who does the notification requirement apply to? The notification requirement applies to almost every food business in Australia. A food business is any business or activity that involves the sale of food or the handling of any type of food for sale in Australia, with the exception of some…
Published 11 February 2016
Diet quality and processed foods
Diet quality and processed foods Last reviewed 11 September 2020 A nutritious diet is important to the health and wellbeing of Australian and New Zealand consumers. Large studies around the world have reported that diets of lower quality (e.g. high in sugar, salt, and saturated fats) are associated with an increased risk of early death from cardiovascular disease and cancer. Diet scoring systems There is extensive research on ways to measure how nutritious your diet is. Diet scoring systems, also known as diet quality indices, typically rate the quality of your diet based on the different types of foods you eat - such as fruit, vegetables, cereals, meat and fish, and some also look at the nutrients we get from these foods such as sodium, sugars, protein, fibre and fats. For…
Published 30 September 2020
Australian food recall statistics
Australian food recall statistics FSANZ collects and reports annual and decadal data on Australian food recalls. The data presents the reasons for food recalls and the types of foods recalled, as well as detailed analysis of causes (e.g. allergens and contaminants) and corrective actions taken by food businesses. Our statistics help identify trends and common issues in food recalls, supporting effective management and prevention of future incidents. Foods recalled annually represent a very small proportion of total products available in the Australian food supply. Most recalls are taken as a precautionary measure by the food businesses to ensure potentially unsafe food is removed from distribution and sale. Only a small number of food recalls are linked to reported cases of illness or injury. …
Published 1 May 2025
Compendium of Microbiological Criteria for Food
Compendium of Microbiological Criteria for Food Microbiological testing can play an important role in food safety management providing the reason for testing is clear and the test applied is appropriate. Microbiological criteria support decision making about a food or process when microbiological testing is used. A microbiological criterion provides microbiological limits that are considered appropriate to a food at a specific point of the food chain and states the actions to be taken when the criterion is not met. Microbiological criteria that are applied to determine the safety of a food lot (food safety criteria) are included in the Australia New Zealand Food Standards Code (the Code). Other microbiological criteria (process hygiene criteria) can be developed…
Published 4 August 2025
Reducing acrylamide exposure in food
Reducing acrylamide exposure in food FSANZ is working with international food regulators and the food industry to look at ways to reduce consumer exposure to acrylamide. If you're a food manufacturer or producer it's important that you take steps to reduce the level of acrylamide in your food to as low as reasonably achievable. To help you do this, Food and Drink Europe has developed a toolkit with strategies to help reduce levels of acrylamide formation during the manufacturing process and in agriculture practices. Not all methods will apply to your industry, but the toolbox is a good way to help you evaluate your current production methods and recipes and which strategies can be best applied to your business. You can access the Acrylamide toolbox from the Food and Drink Europe…
Published 30 November 2017
Food for special medical purposes
Food for special medical purposes Food for special medical purposes is used to manage the diets of people with certain diseases, disorders or medical conditions. These special foods are intended for people whose nutritional requirements cannot be met by normal foods. Food for special medical purposes can include formulated dietary products intended for use as the only source of nutrition, and also some formulated products that can supplement a person's food intake. Some of these products can be taken orally, whereas others need to be taken through a feeding tube (e.g. a naso-gastric tube). They are to be used under the supervision of a medical practitioner and other appropriate health professionals. Regulation Standard 2.9.5 of the Food Standards…
Published 5 June 2016
Vitamins and minerals added to food
Vitamins and minerals added to food Vitamins and minerals can only be added to food if permissions exist in the Food Standards Code. The Australia and New Zealand Ministerial Forum on Food Regulation has agreed that food manufacturers can add vitamins and minerals to food in response to an actual or potential population health need. This is outlined in the Fortification of Food with Vitamins and Minerals Policy Guideline. Mandatory fortification Mandatory fortification is when food…
Published 24 June 2016
Food Standards Code legislation
Food Standards Code legislation On this page
Food Standards Code Compilation PDF FSANZ has compiled all 80 Standards and 29 Schedules of the Code into a single, easy-to-search and navigate PDF. This consolidated PDF is provided for reference purposes only and may not always reflect the official…Published 29 March 2025
Food Safety: an audit system
Food Safety: an audit system An information paper outlining an audit system developed for the purpose of auditing food safety programs [ Full version PDF 164 kb ] Executive summary At the request of State and Territory Health Ministers, the Australia New Zealand Food Authority (ANZFA) developed a package of food safety reforms to update existing regulatory requirements and to ensure a nationally consistent approach to food safety. As part of these reforms, ANZFA proposed that food businesses should be required, over time, to implement a food safety program based on Hazard Analysis and Critical Control Points (HACCP) to control potential food safety hazards. ANZFA has developed a…
Published 24 December 2013
Education materials on GM foods
Education materials on GM foods We have developed a series of fact sheets and a video on genetically modified (GM) foods. Fact sheets