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Call for comment on a new source for an enzyme processing aid
Call for comment on a new source for an enzyme processing aid Food Standards Australia New Zealand (FSANZ) is calling for comment on an application to allow an already approved enzyme processing aid to be produced from a new source. FSANZ CEO Mark Booth said the enzyme (maltogenic alpha-amylase) has a long history of safe use and is already approved to be sourced from a genetically modified (GM) bacterium known as Bacillus subtilis. 'The manufacturer has applied to FSANZ to produce the enzyme from a different GM strain of yeast known as Saccharomyces cerevisiae. 'If approved, the enzyme would be used as a processing aid in the manufacture of bakery products to improve shelf life. 'FSANZ has completed a safety assessment and found the enzyme to be safe and suitable for use in food,' Mr Booth said. To have your say, see our…
Published 27 January 2021
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
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 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 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
Food safety: temperature control of potentially hazardous foods
Food safety: temperature control of potentially hazardous foods (First printed edition August 2002) Guidance on the temperature control requirements of Standard 3.2.2Food Safety Practices and General Requirements Keeping foods at the right temperatures is an essential food safety practice This guide explains the temperature control requirements in Food Safety Standard 3.2.2 Food Safety Practices and General Requirements and provides some advice on how to comply with the requirements. Food businesses are required by State and Territory food laws to ensure that the food they prepare and sell is safe to eat. 'Safe to eat' means that food will not cause illness when someone eats it. The common symptoms of food borne illness, or food poisoning, are diarrhoea, vomiting and stomach pains. Symptoms may also include nausea,…
Published 3 April 2013
Call for comment on food made from GM wheat with increased nicotianamine levels
Call for comment on food made from GM wheat with increased nicotianamine levels Food Standards Australia New Zealand (FSANZ) is calling for comment on an application to permit the sale and use of food derived from genetically modified (GM) wheat lines. GM wheat lines containing event UM-12115T-1 have been modified to contain a gene from rice which results in higher levels of nicotianamine. Nicotianamine is a naturally occurring compound that helps plants absorb and distribute minerals such as iron and zinc. The GM wheat is intended primarily for use as animal feed, although if approved it may also enter the human food supply through food processing and grain supply chains. Our safety assessment focused on human food safety and nutrition and found no public health or safety concerns with food derived from GM wheat lines…
Published 20 October 2026
Preparing and cooking food
Preparing and cooking food In addition to this information, all people involved in the preparation and cooking of food need to read health and hygiene for food handlers. It is particularly important that you do not prepare or cook food if you are ill with diarrhoea and/or vomiting. Buying food When you buy potentially hazardous food, place it in insulated bags or boxes for transporting to the preparation place if it is not close to your shops. Place your potentially hazardous food in a refrigerator or freezer as soon as possible. See our…
Published 1 October 2025
Baby spinach recall concluded
Baby spinach recall concluded Food Standards Australia New Zealand (FSANZ) can confirm that all affected products, linked to the Riviera Farms baby spinach, have been identified and recalled. FSANZ CEO Dr Sandra Cuthbert said the national food regulation system worked collaboratively to identify the source of the affected baby spinach, and products it was subsequently incorporated into. All affected products have now been recalled.It has been confirmed the recalled spinach products were sourced from one producer with the spinach all located in one field. The producer has been proactive and cooperative in addressing the issue.Dr Cuthbert said Australia has a world leading food regulation system and farmers and food regulators across the country work tirelessly to ensure Australian's have access to safe and nutritious food. Incidents like these occur infrequently,…
Published 22 December 2022
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