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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 (July 2013) 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.
FSANZ's safety assessment process follows an internationally accepted (codex Alimentarius) model involving a hazard (safety) assessment of the chemical and dietary exposure (consumption levels) assessment.
  • …

    Published 21 June 2017

2-hour / 4-hour rule

2-hour / 4-hour rule If you’re a food business, using the 2-hour / 4-hour rule is a good way to keep food that’s taken out of the fridge safe. Why use the 2-hour/4-hour rule? The 2-hour/4-hour rule is a good way to make sure potentially hazardous food is safe even if it’s been out of refrigeration. The rule has been scientifically checked and is based on how quickly microorganisms grow in food at temperatures between 5°C and 60°C. How it works Important tip: The time limits take into account the whole time the food has been out of the fridge. This includes preparation, storing, transport and display.  Time food is kept between 5°C and 60°C  What you can do with the food  Less than 2 hours  The food can be used, sold or put back in the fridge to use…

Published 20 August 2019

Proposal P242 DAR - Exec summary

Proposal P242 DAR - Exec summary   18 December 2002 DRAFT ASSESSMENT REPORT Full Report [ pdf 437 kb ] Executive Summary and Statement of Reasons This Draft Assessment Report reviews the issues involved in the regulation of foods for special medical purposes (FSMP), makes recommendations on a regulatory approach to FSMP and proposes the inclusion of draft Standard 2.9.5 - Foods for Special Medical Purposes (Attachment 1) in Part 2.9 of theFood Standards Code. Background FSMP are principally formulated food products, used under the supervision of medical or other health professionals, for the dietary management of individuals (including children) with either ongoing…

Published 23 March 2013

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 5 February 2021

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.  In a strong food safety culture, people take…

Published 15 May 2023

Quorn (mycoprotein)

Quorn (mycoprotein) Mycoprotein is a source of dietary protein and fibre derived from a fungus. It is used in a limited range of meat-free foods marketed under the brand name Quorn™. Although Quorn products have been available in Australia only since 2010, they have been eaten in the United Kingdom since 1986 and in the United States since 2001. Some consumers have reported adverse reactions after eating mycoprotein-based products. Research in Europe suggests that while most consumers can eat these products safely, about 1 in 100,000 to 200,000 people may react to them. Because it's made from a fungus, it's possible that some people who react to other fungi or moulds (including when they breathe them in) may also react to mycoprotein. While FSANZ is not aware of any medically…

Published 3 November 2023

Glyphosate

Glyphosate (August 2019) Key points

  • Food Standards Australia New Zealand (FSANZ) is aware of recent international concerns about the use of glyphosate.
  • Glyphosate is a herbicide which is widely used in Australia and many other countries to control weeds.
  • The Australian Pesticide and Veterinary Medicines Authority (APVMA) regulates the use of glyphosate.
  • The APVMA, in collaboration with FSANZ, sets Maximum Residue Limits for pesticides, including glyphosate, to limit the level of residue that can be legally present in Australian and imported foods.
  • We undertake routine monitoring of glyphosate and other agricultural chemicals in the food supply as part of the…

    Published 24 February 2021

On-farm food safety practices survey of strawberry growing in Victoria

On-farm food safety practices survey of strawberry growing in Victoria (July 2016) Executive summary In 2013, Food Standards Australia New Zealand (FSANZ) proposed a primary production and processing standard (PPPS) for horticulture. However, after consultation in February 2014, FSANZ assessed the Proposal and decided to abandon it in favour of a non-regulatory approach. In abandoning the Proposal, FSANZ undertook to further investigate food safety initiatives in horticulture with a view to developing a non-regulatory approach.   Non-regulatory industry-based food safety schemes have been developed for the horticulture sector in Australia and implemented widely. However there are no nationally consistent food safety regulatory requirements on the primary production of horticultural…

Published 8 July 2016

Thermometers

Thermometers If you're a food business that handles potentially hazardous food, it's important to use a thermometer to check your food is at the right temperature to be sure it is safe to eat. What are the requirements? Under Standard 3.2.2 - Food Safety Practices and General Requirements, food businesses that handle potentially hazardous food need to have an accurate and accessible thermometer. This means:

  • there is at least one thermometer somewhere easy to get to (e.g. in an unlocked drawer in the kitchen)
  • the thermometer is accurate to within 1°C.
Which thermometer is best?
  • A digital probe thermometer is usually best for measuring food temperatures. They are inexpensive and are available from…

    Published 30 October 2017