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Food Safety Standards (Chapter 3)
Food Safety Standards (Chapter 3) NOTE: these standards apply to all food businesses in Australia only. Food businesses in New Zealand are required to comply with New Zealand's Food Act 1981 and the regulations and standards under this Act. For more information visit the Ministry for Primary Industries website. The food safety standards aim to lower the incidence of foodborne illness. They place obligations on Australian food businesses to produce food that is safe and suitable to eat, and also place health and hygiene obligations on food handlers. A food business is any business or activity that involves the handling of any type of food for sale, or the sale of food in Australia. Charities, community groups and businesses operating from a private home…
Published 6 August 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…
Published 4 February 2026
Food safety management statement
Food safety management statement If you’re a grower or primary processor of leafy vegetables or melons, you must have and follow an approved food safety management statement. What is a food safety management statement? A food safety management statement is a document that: summarises your business activities, identifies food safety risks and how you manage them is approved (or recognised) by your relevant regulatory authority is checked and updated by you or your staff may be verified by your relevant authority (see below). What is verification? ‘Verification’ means checking that you do what you say you are doing. It’s a check that the processes in your business to manage food safety are actually done and keep food safe. It may involve, for example, checking your…
Published 1 October 2025
Food safety culture
Food safety culture On this page Food safety culture Why it's important Preventable problems First steps Food safety culture in action Resources 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 responsibility, pride and care…
Published 30 September 2025
State and territory Food Recall Action Officers
State and territory Food Recall Action Officers Consumers should contact their local food regulatory agency if they have a food complaint. Industry can download the Food Recall Action Officers Business Hours Contacts or select a state or territory from the below dropdown menu to display details. …
Published 5 March 2025
Starting or changing a food business
Starting or changing a food business If you're starting a new food business or changing the business name, location or activities of your current food business you must tell your local food regulatory agency. What are the requirements? Under Standard 3.2.2 - Food Safety Practices and General Requirements, if you're starting a new food business or changing the business's name, location or activities you must tell your local food regulatory agency. A list of food regulatory agencies is available on our website. Do I need to notify? No matter how big or small your food business is, or if it's home-based, online, mobile, a 'once only' activity, or you are using a permanent or temporary…
Published 30 September 2025
Review of food safety management standards
Review of food safety management standards Overall, Australia has a strong food safety management system in place which ensures a safe food supply. Despite this, foodborne illness continues to be a problem. Food Ministers identified three priority areas to further strengthen the system. One of these priorities is to reduce foodborne illness particularly related to Campylobacter and Salmonella, with a nationally consistent approach. FSANZ is reviewing chapters 3 and 4 of the Australia New Zealand Food Standards Code (the Code) to ensure a consistent and current approach to through-chain food safety management in Australia. Requirements in chapters 3 and 4 only apply in Australia. More information As part of the review, an information paper was released in May 2019. …
Published 30 September 2025
Welcome to 2026
Welcome to 2026 On behalf of all of us at Food Standards Australia New Zealand (FSANZ), happy new year and a warm welcome to 2026. I am looking forward to productive and collaborative engagement with you, our valued partners and stakeholders across the food regulation system, as we work together to ensure the food Australians and New Zealanders enjoy is safe and trusted. This year, our focus is on progressing key standards work that supports informed consumer choice, protects public health and drives innovation. Several major pieces of work in these areas are moving toward key decision points, while others are in the early stages of development. Our work program dashboard provides an overview of our current projects and priorities. As always, these…
Published 4 February 2026
Health and hygiene - advice for food businesses
Health and hygiene - advice for food businesses If you're a food business, making sure no-one contaminates your food because of illness or unclean habits is important to keep food safe to eat. What are the requirements? Under Standard 3.2.2 - Food Safety Practices and General Requirements, food businesses need to do whatever they can to make sure no-one on their premises contaminates food. Under Standard 3.2.3 - Food Premises and Equipment, businesses need to provide staff with hand washing facilities, toilets and storage space for personal belongings. Reduce your risk only food handlers should be in food preparation or packing areas if other people (like…
Published 30 September 2025
Chemicals in food packaging
Chemicals in food packaging (August 2018) Food packaging prevents contamination, allows food to be transported easily and extends shelf life. From time to time concerns are raised about chemicals migrating from packaging into food. To address this concern FSANZ undertook a project to assess whether there were any unmanaged risks from packaging chemicals migrating into food. This project (Proposal P1034) was completed in October 2017. After a thorough safety assessment involving targeted and public consultation, a number of surveys and a dietary exposure assessment, FSANZ has determined that estimated dietary exposure to these chemicals is low and not of concern for human health. Read the final assessment report…
Published 30 August 2018