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2-hour / 4-hour rule

2-hour / 4-hour rule If you’re a food business, using the 2-hour / 4-hour rule is a good way to keep food that’s taken out of the fridge safe. Why use the 2-hour/4-hour rule? The 2-hour/4-hour rule is a good way to make sure potentially hazardous food is safe even if it’s been out of refrigeration. The rule has been scientifically checked and is based on how quickly microorganisms grow in food at temperatures between 5°C and 60°C. How it works Important tip: The time limits take into account the whole time the food has been out of the fridge. This includes preparation, storing, transport and display.    Time food is kept between 5°C and 60°C  What you can do with the food  Less than 2 hours  The food can be used, sold or put back in the fridge to…

Published 30 September 2025

Nutrient Profiling Scoring Criterion

Nutrient Profiling Scoring Criterion Nutrient Profiling Scoring Calculator The Nutrient Profiling Scoring Calculator is a tool to help food manufacturers determine whether a food will meet the Nutrient Profiling Scoring Criterion (NPSC). Overview of the Nutrient Profiling Scoring Criterion  What is nutrient profiling? Nutrient profiling is used internationally to classify foods based on their nutrient content and can help to identify healthier foods. What is the NPSC? The NPSC is a nutrient profiling system originally developed for use in Australia and New Zealand to determine whether a food is suitable to make a health claim, based on its nutrient profile. Only foods that…

Published 8 September 2022

Evidence tool

Evidence tool Category one businesses only Food service, caterer and related retail businesses in Australia need to meet food safety requirements about substantiating food safety controls, which came in December 2023.  What are the requirements? Standard 3.2.2.A - 12 requires a food business, when doing a specific ('prescribed') activity, to make a record that proves they have properly managed food safety risks.

• Records must be kept for at least 3 months.
• A record may not be needed if the business can show an authorised officer (food regulator) in some other way they have adequately managed the food safety risks.

• This evidence tool is designed to help a business…

  Published 1 October 2025

Food safety for vulnerable people

Food safety for vulnerable people Vulnerable people have a greater risk of getting sick because their immune system is weakened (or still developing). These people include pregnant women, their unborn and newborn babies, the elderly and people whose immune systems have been weakened by illness or drugs (for example: cancer patients, organ transplant recipients, and people on drugs like cortisone).  Keeping food safe  To reduce the chance of illness from food, it is important to always practice good food safety. Everyone should follow these food safety basics: 

• keep things clean
• separate raw food from ready-to-eat food
• cook food thoroughly
• keep cold food cold, and hot food hot. 

Published 29 July 2025

Food safety for older people

Food safety for older people As people age, their bodies go through changes that increase their risk of getting sick from food poisoning (foodborne illness). Some of these changes are:

• the immune response becomes weaker
• the stomach produces less acid, killing less bacteria
• food travels more slowly through the gut, allowing bacteria to grow
• development of underlying health issues and use of medications
• general health changes due to food choices and nutrient absorption.

Published 2 October 2025

Listeria monocytogenes and imported fresh enoki mushrooms 

Listeria monocytogenes and imported fresh enoki mushrooms  ​​Listeria monocytogenes  has been detected in some imported fresh enoki and the products have been recalled. Recalled product should not be eaten.  Consumers are advised to not eat any enoki mushrooms raw. For enoki mushrooms that have not been recalled, always store them in the refrigerator and cook them thoroughly to kill any bacteria that might make you sick. Follow FSANZ food safety basics to also avoid cross contaminating…

Published 2 October 2025

Cassava and bamboo shoots

Cassava and bamboo shoots Cassava and bamboo shoots available in Australia and New Zealand are safe to eat provided you prepare them properly. These foods contain cyanogenic glycosides; chemicals that can be broken down to release hydrogen cyanide, which can be harmful to consumers. Under the Food Standards Code cassava and bamboo shoots must be labelled with (or if unpackaged accompanied by) a statement indicating they must be fully cooked (and peeled in the case of cassava) before eating. Cassava The simplest method of detoxifying cassava roots is the wetting method1:

• Peel the tubers, chop them and grind them into flour
• Mix the flour with water in a ratio of 1 part cassava flour to 1.25 parts water, by weight
• Spread the mixture of flour and water in a…

  Published 2 October 2025

Caffeine

Caffeine Caffeine occurs naturally in foods, such as coffee, tea and cocoa and has a long history of use as a mild stimulant. Products are also available with added caffeine, including cola-type soft drinks and formulated caffeinated beverages (energy drinks). Some caffeine products​ are not considered safe for consumption and have been banned in Australia and New Zealand.​ These products usually come in the form of powders and syrups and are typically marketed as sports supplements.  ​ Caffeine content of some food and drinks: Is there a safe limit for caffeine? There is no recognised health-based guidance value, such as an Acceptable Daily Intake, for caffeine. However, a FSANZ Expert Working Group analysed the available…

Published 1 November 2023

Campylobacter in food

Campylobacter in food What is it?

• Campylobacter is a type of bacteria that can be found in the gut of pets, livestock and wild animals
• It is usually transferred to food and water from the faeces (poo) or organs of animals, for example during milking and poultry processing

• Campylobacter can cause a severe type of gastro called campylobacteriosis
• Anyone can get campylobacteriosis but vulnerable people (i.e. very young children, the elderly) and people with weak immune systems (e.g. cancer patients) are more likely to get ill.
• Foods at higher risk of contamination include poultry (chicken, turkey and duck) products including paté, meat, seafood, unpasteurised…

  Published 22 December 2020

Bacillus cereus in food

Bacillus cereus in food What is it?

• Bacillus cereus (B. cereus) is a type of bacteria widespread in the environment
• It can form spores and toxins that are not destroyed by cooking or boiling

• B. cereus can cause vomiting and diarrhoea
• Anyone can get sick with B. cereus but vulnerable people (i.e. young children, pregnant women, the elderly) and people with weak immune systems (like cancer patients) can get seriously ill
• Foods at higher risk of contamination include pre-cooked starchy foods like rice, pasta and cereals, and pre-cooked mixed dishes, especially dishes with spices

Published 22 December 2020