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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).

Published 1 October 2025

Animals and pests

Animals and pests If you are a grower or primary processor of leafy vegetables or melons, you must control animals, vermin and pests to minimise their presence and the risk of contaminating produce. What are animals and pests? Animals, vermin and pests include livestock, pets and working dogs, rats and mice, birds, wild animals (e.g. kangaroos, possums and deer), flies, cockroaches and other insects. Animals and pests are known to carry harmful microorganisms that can contaminate produce and make it unacceptable. They can directly contaminate crops through their faeces and urine, hair/feathers or carcasses left on growing sites. They can also indirectly contaminate crops through contaminating buildings, equipment and inputs such as water. What are the requirements? Primary producers…

Published 1 October 2025

Exclusivity of use for novel foods and nutritive substances

Exclusivity of use for novel foods and nutritive substances Applicants requesting approval of a novel food or nutritive substance may also apply for a period of 'exclusive' use to apply to a brand or class of food for up to 15 months.  Background Novel foods Exclusive permissions for novel foods were introduced in 2007 under Proposal P305 - Permission for Exclusivity of Use of Novel Foods. This followed requests from the food regulation ministers for FSANZ to consider:

• the capacity for including a specific provision for exclusivity of use for novel foods in Standard 1.5.1, and
• a limit on the period of exclusive permission as a novel food for a particular brand of up to 15 months, after which any exclusive permissions revert to a generic…

  Published 3 February 2023

Food safety requirements for berry growers and primary processor​s

Food safety requirements for berry growers and primary processor​s If you are a berry grower or primary processor, you 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 berries:

• A primary producer is a business that grows and/or harvests berries.
• A primary processor is a business that does any of the following: washing, trimming, sanitising, sorting, storing, combining and packing berries, and transporting berries between pack houses.

• notifying authorities of the business’s…

  Published 1 October 2025

Inputs – Soil, water, fertiliser and composts

Inputs – Soil, water, fertiliser and composts If you’re a grower or primary processor of berries, leafy vegetables or melons, make sure the inputs you use do not make your produce unsafe to eat. What are inputs? Inputs are things you put into growing your produce and include water, fertiliser, soil and soil amendments (e.g. manure, compost, blood and bone). What are the requirements? Primary producers and primary processors of berries, leafy vegetables and melons must do what they reasonably can to make sure inputs do not make their produce unacceptable to eat. This means the soil, soil amendments, fertiliser and water you use do not contaminate your produce with harmful microorganisms, chemicals or physical hazards. If you grow leafy vegetables, you must also…

Published 1 October 2025

Skills and knowledge

Skills and knowledge If you’re a grower or primary processor of berries, leafy vegetables or melons, you must ensure your staff and supervisors have the knowledge and skills in food safety and hygiene to keep produce safe What are food safety and hygiene skills and knowledge?

• Food hygiene means the things done during growing and processing that prevent produce becoming contaminated and keep it safe to eat – for example, using safe water and clean equipment.
• Food safety is the guarantee the produce will not harm consumers who eat it – it’s the result of practicing good food hygiene.
• Skills means being able to do a task in a way that ensures the produce stays safe – for example, people trimming produce…

  Published 1 October 2025

Premises and equipment

Premises and equipment Growers and primary processors need to make sure the structures, equipment and vehicles used for growing, harvesting and primary processing produce do not make the food unsafe to eat. What are premises and equipment? These are equipment, infrastructure, sheds or packhouses and other structures and vehicles that are used for the growing, harvesting, handling and storage of fresh produce. This also includes irrigation pipes, and equipment such as cutting knives, conveyor belts, bins and boxes. These items can be a potential source of contamination from harmful bacteria, chemicals and physical hazards (e.g. wood, glass or metal fragments). What are the requirements? Primary producers and primary processors of berries, leafy vegetables and melons must do…

Published 1 October 2025

Traceability of produce

Traceability of produce Being able to track where your produce has come from and gone to will help you respond quickly if something goes wrong, and will prevent people becoming ill. What is traceability? Traceability is the ability to track produce through all stages of its production, processing and distribution. What are the requirements? Primary producers and primary processors of berries, leafy vegetables and melons must have a system in place that can identify from whom their produce was received; and to whom their produce was supplied. These requirements are under primary production and processing standards for horticulture for berries, leafy vegetables…

Published 1 October 2025

Temperature control

Temperature control If you’re a grower or primary processor of leafy vegetables or melons, you must keep your harvested produce at a temperature that ensures it is safe to eat. What is temperature control? Temperature control involves monitoring the temperature of your harvested produce and adjusting conditions to keep it cool. Doing this once produce is harvested, and during processing, storage and transport can help keep the product’s quality, reduce the risk of harmful bacteria growing in the food and reduce food waste. What are the requirements? Primary producers and primary processors of leafy vegetables and melons must keep harvested produce at a temperature that does not make the food unsafe or unsuitable to eat. This means once produce has been picked, its temperature should…

Published 1 October 2025

Pesticides

Pesticides If you grow or process produce, make sure you use pesticides correctly during growing, harvesting, packing and storage. What are pesticides? Pesticides are agricultural chemicals used to treat pests and diseases during production, growing and storing your produce. These include insecticides, fungicides and herbicides (weed control) you may use during growing of produce; and also insecticides, fungicides or fumigants that may be used during or after packing produce. What is an MRL? MRL stands for maximum residue limit. An MRL is the highest amount of an agricultural or veterinary (agvet) chemical residue that is legally allowed in a food product sold in Australia. MRLs help regulatory agencies check whether a chemical has been used correctly to control pests and diseases in food…

Published 1 October 2025