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Health and hygiene for food handlers

Health and hygiene for food handlers If you're a food handler, making sure you don't contaminate food through illness or unclean habits is very important to keep food safe to eat. What are the requirements? Under Standard 3.2.2 - Food Safety Practices and General Requirements, as a food handler you need to do whatever you can to make sure you do not make food unsafe or unsuitable. Be clean and careful

• wash and dry your hands thoroughly
• stop hair, clothes, jewellery or phone touching food or surfaces (e.g. tie hair back, remove loose jewellery, cover open sores)
• don't touch ready-to-eat food with your bare hands - use tongs or gloves
• wear clean clothing and aprons
• do not eat, spit, smoke,…

  Published 19 February 2018

Processed foods

Processed foods What are processed foods? Processed foods are any foods that have been modified from their original fresh or whole state. Many foods we eat are processed in some way. They include:

• bread
• breakfast cereals
• cheese
• cakes and biscuits
• drinks, such as milk or soft drinks
• tinned fruits and vegetables
• savory snacks, such as chips, sausage rolls and pies
• meat products, such as bacon, sausage, ham, salami and paté
• ready to eat meals (including frozen meals).

Published 3 November 2023

Food safety supervisor

Food safety supervisor Food service, caterer and related retail businesses in Australia need to meet new food safety supervisor requirements from December 2023.  What are the requirements? Under Standard 3.2.2A - 11, category one and two businesses must: 

• appoint a certified food safety supervisor (FSS) before engaging in a 'prescribed activity' 
  • the certificate must be from either a registered training organisation or an organisation recognised by the relevant food regulator 
  • the certificate must have been obtained within the past 5 years 
• ensure that the FSS is reasonably available to advise and supervise each food handler engaged in that prescribed…

  Published 20 February 2023

Chemicals in food packaging

Chemicals in food packaging (August 2018) Food packaging prevents contamination, allows food to be transported easily and extends shelf life. From time to time concerns are raised about chemicals migrating from packaging into food. To address this concern FSANZ undertook a project to assess whether there were any unmanaged risks from packaging chemicals migrating into food. This project (Proposal P1034) was completed in October 2017.   After a thorough safety assessment involving targeted and public consultation, a number of surveys and a dietary exposure assessment, FSANZ has determined that estimated dietary exposure to these chemicals is low and not of concern for human health.

• …

  Published 30 August 2018

Media statement on Avian influenza (bird flu) and food safety

Media statement on Avian influenza (bird flu) and food safety Published 14 June 2024 Avian influenza (bird flu) is not a food safety concern and it is safe to eat properly handled and cooked chicken meat, eggs and egg products. There is no evidence to show the virus can be transmitted to people through properly prepared food. Food Standards Australia New Zealand (FSANZ) CEO Dr Sandra Cuthbert said Australia’s world-class biosecurity and food regulation systems ensure the safety of the food supply. “Farms affected by bird flu have been quarantined and the movement of animals and products restricted,” Dr Cuthbert said. “Poultry flocks affected by bird flu are being destroyed as part of the emergency response to contain the disease as it is highly contagious in poultry. This approach is to restrict the spread of the disease between birds, not to…

Published 14 June 2024

Skills and knowledge

Skills and knowledge If you’re a grower or primary processor of berries, leafy vegetables or melons, you must ensure your staff and supervisors have the knowledge and skills in food safety and hygiene to keep produce safe What are food safety and hygiene skills and knowledge?

• Food hygiene means the things done during growing and processing that prevent produce becoming contaminated and keep it safe to eat – for example, using safe water and clean equipment.
• Food safety is the guarantee the produce will not harm consumers who eat it – it’s the result of practicing good food hygiene.
• Skills means being able to do a task in a way that ensures the produce stays safe – for example, people…

  Published 21 October 2023

Microbiological limits for food (Standard 1.6.1)

Microbiological limits for food (Standard 1.6.1) NOTE: This standard applies to both Australia and New Zealand. Standard 1.6.1 Microbiological limits in food aims to prevent foodborne illness from food containing unsafe levels of microorganisms. The standard sets out how to determine whether a specific lot of food has an unacceptable level of microorganisms. Maximum permissible limits for particular microorganisms in different food groups are listed in the accompanying Schedule 27. In addition to the standard, FSANZ has developed guideline levels for certain other microorganisms and foods. These can be accessed in our…

Published 30 October 2017

Review of titanium dioxide as a food additive

Review of titanium dioxide as a food additive FSANZ has completed a review of the safety of titanium dioxide (TiO2) as a food additive. Our review found there is currently no evidence to suggest dietary exposure to food-grade titanium dioxide is a concern for human health. Titanium dioxide is a natural pigment that has been used for decades as a colouring agent to make foods whiter or brighter. In Australia and New Zealand it is allowed to be added to a wide range of foods. Its long history of use in food has not given rise to reports of adverse effects. Multiple reviews of titanium dioxide by FSANZ and regulators overseas have concluded that there are no safety concerns from its use in food. In 2021 the European Food Safety Authority (EFSA) published a new report which…

Published 28 September 2022

Looking to the future of food safety

Looking to the future of food safety Food Standards Australia New Zealand (FSANZ) is staying ahead of changes in the rapidly evolving food sector.  FSANZ is guided by 3 strategic objectives, outlined in the Corporate Plan 2024-25.  The first objective - ‘Food you can trust’ – is about ensuring the food supply in Australia and New Zealand is safe, both now and into the future.  As part of its work to support a safe food supply, FSANZ proactively identifies and responds to emerging challenges and opportunities within the joint Australia and New Zealand Food Regulation System.  In 2021, we introduced a new emerging issues framework - Vigilance and Intelligence Before food issues Emerge, otherwise known as the VIBE - to identify, triage and…

Published 21 January 2025

Listeria in food

Listeria in food What is it?

• Listeria monocytogenes (Listeria) is a type of bacteria commonly found in soil, water, sewage and the gut of animals
• Listeria can grow in cold conditions, even in refrigerated food

• Listeria can cause an illness called listeriosis
• Listeriosis is rare but for pregnant women, the elderly and people with weak immune systems the illness can be serious and fatal
• Listeria may cause pregnant women to miscarry or the baby can be born prematurely or stillborn
• Even a small amount of Listeria in food can cause illness
• Eating foods contaminated with Listeria is the most common way of contracting the illness. Listeria is tolerant…

  Published 22 December 2020