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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 respond to…
Published 21 January 2025
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
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
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
Thermometers and using them with potentially hazardous food
Thermometers and using them with potentially hazardous food Chapter 3 (Australia only) Australia New Zealand Food Standards Code NOTE: The Food Safety Standards do not apply in New Zealand. The provisions of the food standards treaty between Australia and New Zealand do not include food hygiene standards. Who needs a thermometer? If your food business stores, transports, prepares, cooks or sells potentially hazardous food, then you must have a thermometer so you can measure the temperature of this food. Potentially hazardous food includes food that contains meat, fish, dairy products and eggs. It also includes cooked rice and pasta. The thermometer must be kept at your food premises. If you have several premises, you will need a thermometer at each place. …
Published 11 February 2016
How FSANZ ensures the safety of food additives
How FSANZ ensures the safety of food additives Food Standards Australia New Zealand carries out safety assessments on food additives before they can be used. FSANZ checks whether:
- the food additive is safe (at the use levels being proposed)
- there is a good technological reason for using the additive.
Food safety culture
Food safety culture On this page
Food safety culture is about attitudes, behaviours and the priority given to food safety in an organisation. In a food business, it is how everyone (owners, managers, employees) thinks and acts in their daily job to make sure the food they make or serve is safe…Published 30 September 2025
Safety assessments of GM foods
Safety assessments of GM foods How does FSANZ ensure GM foods are safe? FSANZ has established a rigorous and transparent process for assessing the safety of GM foods. The safety assessment is undertaken in accordance with internationally established scientific principles and guidelines developed through the work of the Organisation for Economic Cooperation and Development (OECD), Food and Agriculture Organization (FAO) of the United Nations, World Health Organization (WHO) and the codex Alimentarius Commission. The data requirements to guide the safety assessment are provided in Guideline 3.5.1 of the Application Handbook and additional information on these data requirements is provided in Part 2.3 (GM Applications - Additional Information…
Published 2 September 2025
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 trimming produce…
Published 1 October 2025