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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

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

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 22 May 2025

Food safety in horticulture

Food safety in horticulture On this page

Horticulture standards The ‘Horticulture Standards’ refers to specific standards under the…

Published 20 September 2023

Food regulatory agencies

Food regulatory agencies If you have a complaint about food quality, safety or contamination, or want information on food business permits or licenses, you will need to contact your local food regulatory agency. See contact details below.  Australian Capital Territory ACT Health Protection Service Phone: 02 5124 9700 Website: https://www.health.act.gov.au/businesses/food-safety-regulation Email: hps@act.gov.au…

Published 29 August 2023

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

Mercury in fish

Mercury in fish (Last reviewed December 2020) Fish is an excellent source of protein, essential omega-3 fatty acids, iodine, important vitamins and is low in saturated fat. Although mercury is present at low levels in most fish, there is no need for anyone (including pregnant and breastfeeding women) to stop eating fish altogether. Mercury occurs naturally in the environment and builds up in fish over time. All fish contain some mercury with most fish having low levels. Only a few species have higher amounts. The amount of mercury depends on the age of a fish, the environment in which it lives and what it eats. Big fish that have long lifespans and predatory fish such as swordfish and shark/flake tend to have higher levels of mercury than other smaller, younger fish. Most people only eat moderate amounts of…

Published 13 December 2020

Glazing agents

Glazing agents (May 2021) Glazing agents are a type of food additive used to coat the outside of food to give it a shiny appearance and/or a protective coating that can extend shelf life. They are typically used on fresh fruit and vegetables, bakery products, chocolate, chewing gum and other confectionary products. Glazing agents include vegetable oils or animal fats (471) and waxes such as beeswax (901), shellac (904) and carnauba wax (903). Before any food additive can be used in food sold in Australia and New Zealand, they must be assessed for safety and approved by FSANZ. As part of the safety assessment, we make sure there is a sound technical reason for their use and that the levels are safe and suitable for food.

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    Published 14 May 2021

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