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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…
Published 30 September 2025
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 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
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
Strengthening egg safety standards
Strengthening egg safety standards Eggs are a staple in many households, valued as a versatile source of protein and other essential nutrients. Following approval by the FSANZ Board, Australian food ministers are now considering Proposal P1060 to update national standards for egg production and processing, designed to ensure eggs continue to be a safe and trusted food choice. The changes to egg standards aim to further reduce the risk of Salmonella, including Salmonella Enteritidis (SE), in the egg supply. The updated requirements include: environmental monitoring of poultry houses for SE to support early detection on farms improved traceability to help quickly identify and manage foodborne illness incidents stronger temperature controls during storage and transport to minimise the risk of bacteria growth. If agreed by food ministers, the new…
Published 1 October 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
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
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
Antimicrobial resistance and food safety
Antimicrobial resistance and food safety Practising good food safety can reduce the risk of foodborne illness and help limit the spread of antibiotic resistant bacteria. Microorganisms, including bacteria, are everywhere. They can spread through the interactions and movement of people, animals, food and the environment. Some bacteria are good, some are harmful, and some are resistant to antibiotics (which are antimicrobials). Everyone can play a role in slowing the spread of antibiotic resistant bacteria. The Australian food supply is one of the safest in the world, but people can still get sick from eating contaminated foods. Foodborne illness can be caused by bacteria and in some cases these bacteria can also be antimicrobial resistant. This means the steps we…
Published 8 July 2025
Standard 3.2.1 - Food Safety Programs
Standard 3.2.1 - Food Safety Programs Standard 3.2.1 - Food Safety Programs A food safety program is a written document indicating how a food business will control the food safety hazards associated with the food handling activities of the business. Only certain high risk food businesses are required to have food safety programs: Businesses that serve or process potentially hazardous food for service to vulnerable people are required to comply with Standard 3.2.1, in accordance with Standard 3.3.1 - Food Safety Programs for Food Service to Vulnerable Persons. This includes businesses providing food to hospital patients, aged…
Published 7 August 2025