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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
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
Statement on genetically modified banana application
Statement on genetically modified banana application Food Standards Australia New Zealand (FSANZ) has commenced its assessment of an application from Queensland University of Technology (QUT) to permit food from a disease-resistant genetically modified (GM) banana. Banana line QCAV-4, modified to provide resistance to Panama disease TR4, is the first whole GM fruit submitted to FSANZ for assessment and approval. QUT is concurrently seeking food approval for the banana fruit from FSANZ and a licence for the commercial cultivation of the GM banana plant from the Gene Technology Regulator. Assessment of application A1274 - Food derived from disease-resistant banana line QCAV…
Published 12 May 2023
Call for comment on food made from a new type of GM soybean line
Call for comment on food made from a new type of GM soybean line Date: 30/10/2023 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) soybean. FSANZ CEO Dr Sandra Cuthbert said soybean line MON94313 was genetically modified to provide it with herbicide tolerance. “If approved, food made from this type of GM soybean could be imported into Australia and New Zealand in the form of soybean oil, milk, flour, meal, protein isolates and other processed products," Dr Cuthbert said. “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 humans. “FSANZ found no potential public health and safety concerns with this GM soybean. It is as safe as non-GM…
Published 31 October 2023
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
Call for comment on food made from a new type of GM corn line
Call for comment on food made from a new type of GM corn line 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 DAS1131 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 humans,” Dr Cuthbert said. “FSANZ…
Published 16 December 2023
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
FSANZ Board update
FSANZ Board update The FSANZ Board welcomes its newest member, Professor Anna Rangan. Professor Rangan is a Professor of Nutrition and Dietetics at the University of Sydney and Program Director of the Master of Nutrition and Dietetics. She brings more than 25 years’ experience in assessing and monitoring food and nutrient intake, leading population nutrition surveys and applying dietary methodology and interventions. Professor Rangan has an extensive record of publications across nutrition, public health and clinical research and her appointment adds practical insight and specialist knowledge to the Board, supporting its role in governing science-based decisions and contributing to a safe and trusted food system for Australia and New Zealand. Learn more Page last updated: 4…
Published 4 February 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