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Food safety in horticulture
Food safety in horticulture On this page Horticulture standards Safe Horticulture Australia guidebook InfoBites factsheets Animations External resources Regulatory agencies Industry websites Horticulture standards The ‘Horticulture Standards’ refers to specific standards under the…
Published 1 October 2025
Food safety basics
Food safety basics Follow these key steps to reduce the risk of foodborne illness for yourself, your family and friends. Check your food is safe to use Before you prepare any food, make sure it is safe: For people vulnerable to illness, avoid higher risk foods - read Food safety for vulnerable people to find out more. For people with food allergies, check the ingredients and allergen statements on packaging. All food recalls consumers need to know about are listed on our…
Published 8 July 2025
Call for comment on new food safety management standards
Call for comment on new food safety management standards Food Standards Australia New Zealand (FSANZ) is seeking public comment on proposed new food safety management standards for food service and retail businesses. Interim FSANZ CEO Dr Sandra Cuthbert said the proposed amendments to the Australia New Zealand Food Standards Code (the Code) were designed to strengthen food safety management practices and introduce nationally consistent, risk-proportionate standards to reduce rates of foodborne illness. “The food services sector is vitally important to the Australian economy and our way of life,' Dr Cuthbert said. “The majority of businesses do an excellent job in providing Australians with safe food, however our assessment of food safety management practices in the sector has found a need for strengthened standards to…
Published 14 February 2022
Media Statement
Media Statement Australia’s food standards agency has welcomed the ACCC initiating inquiries into claims raised on the recent ABC Four Corners program Duped. Food Standards Australia New Zealand (FSANZ) sets food standards for both countries which are enforced by national, state and territory food regulators. The ACCC enforces the Australian Consumer Law, alongside state and territory consumer protection regulators, including specific laws regarding country of origin labelling for food. The ACCC stated on Friday it was looking into Four Corners’ food claims. When making the announcement, the ACCC emphasised the importance of consumer confidence in the truth and accuracy of food labelling,…
Published 11 August 2026
Call for comment on food made from a new genetically modified canola
Call for comment on food made from a new genetically modified canola Food Standards Australia New Zealand (FSANZ) is calling for comment on an application to allow food from a new genetically modified (GM) canola. The application seeks approval to permit food derived from canola line LBFLFK which has been genetically modified to produce omega-3 long-chain polyunsaturated fatty acids (LC-PUFAs) and for tolerance to imidazolinone herbicides. If approved, the canola could be imported into Australia and New Zealand as refined oil or as an ingredient within a food. FSANZ CEO Dr Sandra Cuthbert said the oil could be used as an ingredient in food products to provide an alternative source of dietary omega-3 LC-PUFAs, which are not found in measurable levels in non-GM canola. “Our safety assessment found no potential…
Published 20 June 2022
Call for comment to permit the use of a genetically modified processing aid subtilisin
Call for comment to permit the use of a genetically modified processing aid subtilisin Food Standards Australia New Zealand (FSANZ) is calling for public comment on an application to permit the use of a protein engineered variant of the enzyme subtilisin as a processing aid to hydrolyse proteins in foods. FSANZ CEO Sandra Cuthbert said the application seeks approval to permit the use of a protein engineered variant of the enzyme subtilisin from a genetically modified strain of Bacillus subtilis. This strain contains the subtilisin gene from Bacillus clausii as a processing aid for hydrolysing proteins in food. “A microbiological assessment concluded that the host organisms have a long history of safe use in food and is not pathogenic or toxigenic. A toxicological assessment combined with a dietary exposure assessment…
Published 31 January 2024
Transporting food
Transporting food When you are transporting food, you need to consider two main food safety issues: keeping the food protected from contamination and, if the food is potentially hazardous, keeping it cold (5°C or colder) or hot (60°C or hotter). Protecting food from contamination It is important to protect food from contamination by keeping it covered at all times. You can achieve this by using containers with lids or by applying plastic film over containers. Materials used to cover food should be suitable for food contact, to ensure that they do not contain any chemicals that could leach into the food. Aluminium foil, plastic film and clean paper may be used, and food should be completely covered. Packaged products should not need additional covering. Previously used materials and newspaper may…
Published 1 October 2025
Food handler training
Food handler training Food service, caterer and related retail businesses in Australia need to meet food handler training requirements that came in December 2023. What are the requirements? Standard 3.2.2A - 10 requires that each food handler who handles unpackaged, potentially hazardous food that is ready to eat, has, before engaging in that activity: completed a food safety training course; or adequate skills and knowledge in food safety and hygiene to do that activity correctly and keep food safe. The business must also have a certified food safety supervisor to supervise these food handlers (see our separate…
Published 1 October 2025
Food safety for older people
Food safety for older people As people age, their bodies go through changes that increase their risk of getting sick from food poisoning (foodborne illness). Some of these changes are: the immune response becomes weaker the stomach produces less acid, killing less bacteria food travels more slowly through the gut, allowing bacteria to grow development of underlying health issues and use of medications general health changes due to food choices and nutrient absorption. These changes mean it is easier for harmful microorganisms (bacteria and viruses) in food to make older people sick. They are also more likely to develop serious complications from food poisoning compared with healthy people under the age of 65. It is important for older people to enjoy a wide range of…
Published 2 October 2025
Call for comment on food made from a new type of genetically modified corn
Call for comment on food made from a new type of genetically modified corn Food Standards Australia New Zealand (FSANZ) is calling for comment on an application to permit the sale and use of food made from a new genetically modified (GM) corn. FSANZ CEO Dr Sandra Cuthbert said corn line DP910521 was genetically modified to provide it with herbicide tolerance and protection from insect pests. “If approved, food made from this type of GM corn could be imported into Australia and New Zealand in the form of starch, grits, meal, flour, oil and sweetener," Dr Cuthbert said. She said safety assessments are a key part of the approval process for all GM foods. “Our safety assessment considered the specific genetic modification process, the nutrient content compared to a non-GM food of its type, and any potential allergic or toxic effects in…
Published 25 January 2024