Search

Sort

Search results 51-60 of 2548

COVID-19 and food

COVID-19 and food The World Health Organization (WHO) and International Commission on Microbiological Specifications for Foods (ICMSF) advise there is currently no evidence that people can catch COVID-19 from food or food packaging. Read more in the ICMSF opinion on SARS-C0V-2 and its relationship to food safety. COVID-19 is a respiratory disease spreading from person to person. It's not a foodborne disease. There's no evidence to suggest people will get infected by swallowing the virus in, or on, food or drink. Research has shown that the virus is inactivated in the acidic environment of the stomach, and is unlikely to reach…

Published 13 July 2023

Building global connections for a safer, more innovative food future

Building global connections for a safer, more innovative food future Strong international partnerships are essential to keeping national and global food systems safe, trusted and innovative. FSANZ CEO Dr Sandra Cuthbert and Public Health Branch General Manager Christel Leemhuis recently joined more than 20 national and international food authority leaders at the sixth International Heads of Food Agencies Forum in Santiago, Chile. The theme for this year’s forum was Innovation, Technology and Digital Transformation in Food Safety. FSANZ chaired a key session on using AI to improve food inspections and contributed to discussions on digital transformation, emerging technologies, risk communication and managing information in the digital age. FSANZ also shared insights into Australia's approach to cell-cultured food assessments…

Published 6 May 2025

New requirements for allergen labelling on packaged foods

New requirements for allergen labelling on packaged foods Food Standards Australia New Zealand (FSANZ) today announced new requirements for allergen labelling on packaged foods.  The changes to the Australia New Zealand Food Standards Code (the Code) will help ensure mandatory food allergen declarations are clear and consistent so that consumers have the information they need to make safe food choices.  The requirements include:

  • the declaration of allergen information in a specific format and location on food labels
  • the use of simple, plain English terms for allergen declarations.   
FSANZ CEO Mark Booth said the new requirements take effect from today following gazettal in the Code.  “The code requires certain foods or substances to be declared on labels when they are present in food…

Published 25 February 2021

State and territory Food Recall Action Officers

State and territory Food Recall Action Officers Consumers should contact their local food regulatory agency if they have a food complaint. Industry can download the Food Recall Action Officers business hours contact list (P​DF 154KB)​ or select a state or territory from the below dropdown menu to display details.…

Published 5 March 2025

Review of food safety management standards

Review of food safety management standards Overall, Australia has a strong food safety management system in place which ensures a safe food supply. Despite this, foodborne illness continues to be a problem.  Food Ministers identified three priority areas to further strengthen the system. One of these priorities is to reduce foodborne illness particularly related to Campylobacter and Salmonella, with a nationally consistent approach. FSANZ is reviewing chapters 3 and 4 of the Australia New Zealand Food Standards Code (the Code) to ensure a consistent and current approach to through-chain food safety management in Australia. Requirements in chapters 3 and 4 only apply in Australia. More information

  • As part of the review, an information paper was released in May 2019.…

    Published 30 September 2025

Food recalls requirements

Food recalls requirements If you're a food manufacturer, wholesaler or importer it's important to know how to recall unsafe food as quickly as possible to avoid people becoming sick or injured from eating it. What are the requirements? Under Standard 3.2.2 - Food Safety Practices and General Requirements, if you're a food manufacturer, wholesale supplier or importer, you must be able to recall unsafe food. That means your business needs to:

  • have a written recall plan in place
  • use the plan if a recall is needed
  • show the plan to an authorised officer if asked.
All food businesses must make sure that any recalled food on their premises is clearly identified and held separate from other food until it is dealt with. Be prepared As a food manufacturer, wholesale supplier or importer…

Published 30 September 2025

Food safety advice

Food safety advice FSANZ tools and resources Products that are exempt from allergen labelling requirements Food businesses have three years to update their labels to meet the new requirements. You can expect to see changes fully introduced by February 2024. Food labels must clearly show any ingredients that may be allergens, to protect consumers from allergic reaction. On this page

Colours and food additives reported as banned

Colours and food additives reported as banned Sometimes colours and other food additives are reported as “banned” in some countries but permitted in Australia and New Zealand. A lack of permission in a country is not the same thing as a ban. It may mean manufacturers have never sought permission to use the additive, usually because alternatives are approved. Sometimes additives are not approved because of circumstances unique to a country (e.g. different dietary exposure). Different countries also have their own food regulatory systems and legislation. This can mean an additive may have been banned many years ago, however scientific evidence since then has proven it is safe. For example, there is legislation in the US that prevents permission of…

Published 15 September 2021

Food Safety Standards (Chapter 3)

Food Safety Standards (Chapter 3)

NOTE: these standards apply to all food businesses in Australia only. Food businesses in New Zealand are required to comply with New Zealand's Food Act 1981 and the regulations and standards under this Act. For more information visit the Ministry for Primary Industries website.
The food safety standards aim to lower the incidence of foodborne illness. They place obligations on Australian food businesses to produce food that is safe and suitable to eat, and also place health and hygiene obligations on food handlers. A food business is any business or activity that involves the handling of any type of food for sale, or the sale of food in Australia. Charities, community groups and…

Published 6 August 2025

MSG in food

MSG in food In 1908, a Japanese chemistry professor determined that monosodium L-glutamate (MSG) was responsible for the characteristic meaty or savoury taste of the broth of dried bonito and Japanese seaweed. Since then, various salts of glutamic acid including MSG (all of which are also known as 'glutamates') have been commercially produced and deliberately added to food as a flavour enhancer. Glutamates also occur naturally in almost all foods, including meat, fish, vegetables and mushrooms. Even breast milk contains naturally occurring glutamate. In general, protein-rich foods such as meat contain large amounts of bound glutamate, whereas vegetables and fruits (especially peas, tomatoes, and potatoes) and mushrooms tend to contain high levels of free glutamate. Certain cheeses, such as Parmesan, also…

Published 17 October 2017