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Food incidents
Food incidents What is a food incident? A food incident is a situation within the food supply chain where there is a possible or confirmed risk associated with the consumption of a food. A food incident can also relate to an issue that could, or is expected to, impact on multiple government jurisdictions. A food incident may be identified from various sources, for example food recalls, a multi-jurisdictional outbreak investigation or intelligence from industry, local/state government or international counterparts. How do governments respond to food incidents?…
Published 26 June 2025
Food safety requirements for leafy vegetable growers and primary processors
Food safety requirements for leafy vegetable growers and primary processors Leafy vegetable growers and primary processors may be subject to new food safety standards. Who needs to meet the requirements? The requirements will apply to all primary producers and primary processors of leafy vegetables. A primary producer is a business that grows and/or harvests leafy vegetables. A primary processor is a business that does any of the following: washing, trimming, sorting, sanitising, storing, combining and packing leafy vegetables, and transporting leafy vegetables between pack houses. What are the requirements? The requirements of Standard 4.2.8 include: an approved food safety management statement showing how risks are managed…
Published 1 October 2025
A478_Endosulfan_FAR_ExecSum
A478_Endosulfan_FAR_ExecSum Page last updated: 13 February 2025
Published 23 March 2013
2014-15 Key foods program
2014-15 Key foods program In mid-2014, FSANZ commenced a small analytical program to improve the quality and robustness of its food composition data holdings. Foods and beverages were identified for analysis based on current data holdings and frequency of their consumption in the 2011-13 Australian Health Survey (AHS). The analytical program was staged in 4 phases. Phases 1-3 identified 43 of the highest priority foods and beverages for analysis. Phase 4 focused exclusively on alcoholic beverages as the most recent data available to FSANZ for beer and table wines was collated in1990, and the varieties analysed did not accurately reflect current product availability and patterns of consumption. The range of nutrients analysed differed for each food and beverage depending…
Published 16 June 2020
Horticulture standards
Horticulture standards Standard 4.2.6 – Standard for seed sprouts View Standard 4.2.6 This standard aims to reduce the incidence of foodborne illness associated with seed sprouts (e.g. of alfalfa, onion, radish, mung bean). The standard requires sprout primary processors to identify and control food safety hazards associated with sprouts, and to notify regulators of their activities. The standard was developed through …
Published 17 October 2023
A478 I/DAR Exec Summary
A478 I/DAR Exec Summary 20 November 2002 INITIAL/DRAFT ASSESSMENT REPORT (S.36) Page last updated: 13 February 2025
Published 23 March 2013
Primary Production and Processing (PPP) Standards (Chapter 4)
Primary Production and Processing (PPP) Standards (Chapter 4) 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 2014 and the regulations and standards under this Act. For more information visit the Ministry for Primary Industries website. Primary production and processing (PPP) standards aim to strengthen food safety and traceability throughout the food supply chain, from paddock to plate. They were developed by FSANZ with assistance from other Australian government agencies, industry stakeholders and consumer groups. There are 11 standards:…
Published 30 September 2025