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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).
What is verification? ‘Verification’ means checking that you do what you say you are doing. It’s a check that the processes in your business to manage food safety are actually done and keep…

Published 20 October 2023

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 12 July 2023

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.  In April 2017, the Australia and New Zealand Ministerial Forum on Food Regulation (the Forum) agreed the food regulation system is producing strong food safety outcomes overall and identified three priority areas for 2017-2021 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…

Published 12 December 2022

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 13 November 2017

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

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

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

Starting or changing a food business

Starting or changing a food business If you're starting a new food business or changing the business name, location or activities of your current food business you must tell your food enforcement agency. What are the requirements? Under Standard 3.2.2 - Food Safety Practices and General Requirements, if you're starting a new food business or changing the business's name, location or activities you must tell your food enforcement agency. A list of food enforcement agencies is available on our website. Do I need to notify?

  • No matter how big or small your food business is, or if it's home-based, online, mobile, a 'once only' activity, or you are using a permanent or temporary…

    Published 30 October 2017

MSG in food

MSG in food (October 2017) 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…

Published 17 October 2017

We hear you – Let’s clear up the confusion around food date labels

We hear you – Let’s clear up the confusion around food date labels Our 2023 Consumer Insights Tracker (CIT) survey found up to a third of Australian and New Zealand consumers are unclear about the meaning of date marks. This misunderstanding can lead to an increased risk of foodborne illnesses and undermine confidence in food safety. Whether you’re a consumer making safe choices, a food supplier determining product shelf life, a retailer managing stock, or a food service provider preparing meals, understanding date marks is essential. Under Standard 1.2.5 of the Australia New Zealand Food Standards Code, date marks come in two main forms: use-by dates and best-before dates. Use-by dates are all about safety. Foods with a use-by date shouldn’t be eaten or sold after that date, as they could pose a health…

Published 31 October 2024