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Microbiological limits for food (Standard 1.6.1 and Schedule 27)
Microbiological limits for food (Standard 1.6.1 and Schedule 27) NOTE: This standard applies to both Australia and New Zealand. Standard 1.6.1 Microbiological limits in food aims to prevent foodborne illness from food containing unsafe levels of microorganisms. The standard sets out how to determine whether a specific lot of food has an unacceptable level of microorganisms. Maximum permissible limits for particular microorganisms in different food groups are listed in the accompanying Schedule 27. In addition to the standard, FSANZ has developed guideline levels for certain other microorganisms and foods. These can be accessed in our…
Published 30 September 2025
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
FSANZ calls for comment on changing the definitions for genetically modified food
FSANZ calls for comment on changing the definitions for genetically modified food Food Standards Australia New Zealand (FSANZ) is seeking public comment on its proposed approach to changing the definitions for 'food produced using gene technology' and 'gene technology'. These definitions determine what foods are classed as genetically modified (GM) foods under the Australia New Zealand Food Standards Code (the Code). Currently, all GM foods permitted for sale in Australia and New Zealand must undergo a pre-market safety assessment by FSANZ and be listed in the Code. FSANZ interim CEO Dr Sandra Cuthbert said a 2019 review found the current definitions lack clarity, are outdated and do not capture foods produced using new and emerging genetic technologies, such as new breeding techniques (NBTs) like…
Published 7 October 2021
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
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…
Published 30 September 2025
Canned foods: purchasing and storing
Canned foods: purchasing and storing The airtight sealing of foods in containers in association with heat and/or chemical treatments is a very effective method of preserving food. Foods such as fruit, vegetables, meat, fish, or a combination of these foods (e.g. meat and vegetable condensed soup, sauces and fruit salad) can be stored safely in airtight sealed containers. How are canned foods made commercially? Canned foods are washed, prepared and filled into metal containers along with a canning fluid (e.g. water, salted water or fruit juice). The food is heat treated to produce a commercially sterile shelf-stable product with an air-tight (vacuum) seal. Heat treatment kills organisms that may spoil the food or cause food-borne illnesses. Contents remain commercially sterile until…
Published 2 October 2025
Food Safety Programs for Food Service to Vulnerable Persons - A guide to Standard 3.3.1
Food Safety Programs for Food Service to Vulnerable Persons - A guide to Standard 3.3.1 Standard 3.3.1 is one of the national food safety standards in Chapter 3 of the Australia New Zealand Food Standards Code that outline the responsibilities of food businesses to ensure that the food they produce is safe. This guide has been developed to help enforcement officers and businesses understand the general intent of individual clauses in Standard 3.3.1. Download the guide to Standard 3.3.1 [pdf 1.44mb] Food standards advice FSANZ does not provide advice on compliance with the Code…
Published 14 December 2015
Trust and confidence in the food system, dietary behaviours and values
Trust and confidence in the food system, dietary behaviours and values 2025 Key insights
- Farmers and producers are the most trusted part of the food system, with 83% of consumers saying they trust them.
- Seven in 10 people (70.3%) are confident that food sold in Australia and New Zealand is safe to eat. This confidence has remained steady since 2023.
- Among people who are aware of FSANZ, around 78% trust FSANZ. Trust levels have not changed since 2023.
- Cost of living continues to be the biggest factor influencing food choices, with 57% of consumers reporting it as a key influence. After taste and price, nutrition is the most important food value, rated as important by 75% of consumers. …
Published 15 May 2025
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
Genetically modified foods
Genetically modified foods All genetically modified (GM) foods intended for sale in Australia and New Zealand must undergo a safety assessment by Food Standards Australia New Zealand (FSANZ). FSANZ will not approve a GM food unless it is safe to eat. Read more about GM foods. In this section