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Food Standards Code legislation

Food Standards Code legislation On this page

Food Standards Code Compilation PDF FSANZ has compiled all 80 Standards and 29 Schedules of the Code into a single, easy-to-search and navigate PDF. This consolidated PDF is provided for reference purposes only and may not always reflect the official…

Published 29 March 2025

Clostridium botulinum in food

Clostridium botulinum in food   What is it?

  • Clostridium botulinum (C. botulinum) is a type of bacteria found in soil, water, on plants and in the gut of animals
  • It can form spores and toxins that are not destroyed by cooking or boiling
What's the risk?
  • C. botulinum can cause a serious illness called botulism (caused by eating the bacteria's toxin) and infant botulism (generally in children, caused by eating the bacteria's spores)
  • Anyone can get botulism although it is extremely rare in Australia. Generally only infants under 12 months old get infant botulism
  • If not treated early, botulism can lead to paralysis and death
  • Foods at higher risk of…

    Published 22 December 2020

Allergen labelling for consumers

Allergen labelling for consumers Some foods and ingredients can cause allergic reactions including anaphylaxis, immune reactions such as in Coeliac disease, and other adverse health reactions such as asthma. From 25 February 2024, food businesses are required to meet new plain English allergen labelling requirements for how certain foods known to be common allergens are declared. These changes will mean food allergen information is clearer and easier to find on food labels. If a food was packaged and labelled before the 25 February 2024, and it does not declare allergens in the new required format, then it can still be sold for another two years (until 25 February 2026). Allergen labelling still…

Published 12 October 2022

Amendment 64

Amendment 64 [ pdf 267 kb] Amendment 64 contains amendments to the following Standards in theFood Standards Code: Volume 1

A16 - Processing Aids
Volume 2
Table of Contents 1.1A.5 - Transitional Standard for the Warning Statement for Condensed Milk, Modified Milk and Skim Milk1.1A.7 - Transitional Standard for Caffeine in Artificial Drinks (New Zealand only)1.2.3 - Mandatory Warning and Advisory Statements and Declarations1.2.4 - Labelling of Ingredients1.2.8 - Nutrition Information Requirements1.3.1 - Food Additives1.3.2 - Vitamins and Minerals1.3.3 - Processing Aids1.4.2 - Maximum Residue Limits (Australia Only)1.5.1 - Novel Foods1.6.2 -…

Published 9 May 2013

Trans Fatty acids reports 2009

Trans Fatty acids reports 2009

Amendment 98

Amendment 98 Download Amendment 98 [ pdf ] Amendment 98 contains amendments to the following Standards in the Australia New Zealand Food Standards Code: 1.3.1 - Food Additives 1.3.4 - Identity and Purity 1.4.2 - Maximum Residue Limits (Australia only) 4.5.1 - Wine Production Requirements The Applications under which these amendments are made are as follows:

  • Application A599 - Maximum Residue Limits (January, February, March 2007)
  • Application A602 - Extraneous Residue Limit in Honey (Paradichlorobenzene)
  • Application A605 - Yeast Mannoproteins as a Food Additive for Wine

Published 6 August 2013

Amendment 121

Amendment 121 Amendment 121 contains amendments to the following Standards in the Australia New Zealand Food Standards Code: 1.2.4 - Labelling of Ingredients 1.3.1 - Food Additives 1.3.3 - Processing Aids 1.4.1 - Contaminants and Natural Toxicants The Applications and Proposal under which these amendments are made are as follows:

  • Application A1025 - Classification of Dimethyl Dicarbonate
  • Application A1044 - Pullulanase from Bacillus subtilis as a Processing Aid (Enzyme)
  • Proposal…

    Published 9 August 2013

Isomaltulose

Isomaltulose   Isomaltulose is a sugar substitute found naturally in very small quantities in honey and sugar cane juice. It contains glucose and fructose and therefore has similar properties to traditional sugars. FSANZ has approved the use of isomaltulose as a sugar substitute in food. Isomaltulose provides the same amount of the energy as sucrose, but is digested more slowly, leading to lower and slower increases in blood glucose when compared to sucrose. It is suitable for use as a total or partial replacement for sucrose in certain foods. Commercial isomaltulose can also be made from sucrose using enzymes. Is isomaltulose safe? For most people, yes. However, a FSANZ safety assessment (pdf 403 kb) suggests it is…

Published 13 January 2017

APVMA notice of applications

APVMA notice of applications Below are links to notices provided by the APVMA to FSANZ of applications it is considering, or other proposed changes, that may result in a variation to schedule 20 of the Food Standards Code. The FSANZ notification circular will advise when we receive these notifications and will contain links to this page. 

NPC user guide

NPC user guide This guide gives you details on how to use the Nutrition Panel Calculator (NPC). Learn how to create recipes, add ingredients and define other aspects of your recipe to produce a Nutrition Information Panel (NIP). On this page