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Media Statement on FSANZ approval of updated definitions for genetically modified food
Media Statement on FSANZ approval of updated definitions for genetically modified food Food Standards Australia New Zealand (FSANZ) has approved updated definitions for genetically modified (GM) food in the Australia New Zealand Food Standards Code (the Code). Following an extensive review under Proposal P1055 – Definitions for gene technology and new breeding techniques, the GM definitions have been modernised to address advances in gene technologies and maintain strong food safety protections. FSANZ CEO Dr Sandra Cuthbert said the new definitions reflect the latest science and will provide greater clarity for industry, regulators and consumers. “The updated definitions are outcome…
Published 18 June 2025
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
A1269 - Cultured Quail as a Novel Food
A1269 - Cultured Quail as a Novel Food On 18 June 2025, changes to the Australia New Zealand Food Standards Code (the Code) were gazetted to permit the use of cell-cultured quail as a food. The application from Vow Group Pty Ltd sought approval to use cultured quail cells in combination with other ingredients to make products such as logs, rolls and patties. The application was assessed under FSANZ’s major procedure and included two rounds of public consultation. Our assessment concluded that the product is safe for human consumption and presents no toxicological, nutritional or allergenic concerns. The quail cell line was…
Published 18 June 2025
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…
Published 31 October 2024
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 food safety supervisor requirements that came in 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 activity. …
Published 22 May 2025
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.
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
World Food Safety Day 2025: Science in action
World Food Safety Day 2025: Science in action Science is at the heart of safe food - trust in our food system depends on it. On 7 June 2025 we’re celebrating World Food Safety Day and the science behind our standards. At Food Standards Australia New Zealand (FSANZ), we apply world-class science to protect public health, develop standards for industry and regulators and help consumers make informed choices. Our scientists use rigorous methods like microbiological risk assessments, toxicological evaluations and dietary exposure assessments to approve new foods and assess and address food safety issues. Some of our recent projects highlight this science in action. Last year, we finalised a …
Published 5 June 2025
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