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GM labelling review report

GM labelling review report Released 28 May 2004

Executive Summary This is the report of the Review of Labelling of Genetically Modified (GM) Foods. The Australia New Zealand Food Standards Council (ANZFSC) endorsed the Standard for the labelling of GM food in November 2000 and it was subsequently gazetted in December 2000. At that time Ministers agreed to a 12 month transition, until December 2001, for the new Standard to come into effect. In addition there was a 12 month stock-in-trade provision allowing manufacturers 12 months to sell through stock that had been…

Published 21 May 2013

Guidance for Thermal Inactivation of Hepatitis A virus in Berries

Guidance for Thermal Inactivation of Hepatitis A virus in Berries (Reviewed April 2020)   Food Standards Australia New Zealand (FSANZ) and the Ministry for Primary Industries have developed the following guidance for the inactivation of hepatitis A virus in berry fruits.   MPI and FSANZ recommend cooking food to 85°C for 1 minute to inactivate hepatitis A virus but recognise that the extent of virus inactivation is influenced by the food matrix.    Should alternative, generally lower, processing temperatures be required, this report presents guidelines on temperature/time equivalents for the inactivation of hepatitis A virus based on available experimental data and according to the product characteristics (e.g. pH and sugar content).   In the absence of data for all berry…

Published 4 April 2020

Information on establishing food-health relationships for general level health claims

Information on establishing food-health relationships for general level health claims This document is provided to assist food businesses wishing to establish a relationship between a food or property of food and a health effect (food-health relationship) by a process of systematic review for the purpose of making a general level health claim. All the requirements for making a general level health claim on a food label or in an advertisement are set out in Standard 1.2.7 - Nutrition, Health and Related Claims in the Australia New Zealand Food Standards Code (code). Food businesses wishing to make a general level health claim can base their claim on a food-health relationship that is either:

  • pre-approved by FSANZ as listed in…

    Published 2 July 2022

Guide to submitting requests for maximum residue limit (MRL) harmonisation proposals

Guide to submitting requests for maximum residue limit (MRL) harmonisation proposals (July 2023) This guide provides information on requesting to consider harmonising maximum residue limits (MRLs) in Schedule 20 of the Australia New Zealand Food Standards Code with limits established by codex or the country/region in which the food commodity was produced to import into Australia. It provides an overview of the information FSANZ requires to assess requests.

Monitoring the Australian populations intake of dietary iodine before and after mandatory fortification

Monitoring the Australian populations intake of dietary iodine before and after mandatory fortification (June 2016) This report provides results of analysis of the iodine content of breads commonly eaten by Australians, and estimates of the population's intake of dietary iodine following implementation of the food standard for the mandatory use of iodised salt in making bread. Food Standards Australia New Zealand (FSANZ) undertook this work as part of its contribution to the monitoring program of the impact of the mandatory fortification standard, Standard 2.1.1 Cereals and cereal products. Download the report (pdf 682kb) | (word 904kb)…

Published 29 June 2016

Literature review on consumer knowledge, attitudes and behaviours relating to sugars and food labelling

Literature review on consumer knowledge, attitudes and behaviours relating to sugars and food labelling Executive summary Food Standards Australia New Zealand (FSANZ) has undertaken a literature review to examine consumer knowledge, attitudes and behaviours relating to sugars in foods and as presented on food labelling. The purpose of a literature review is to assess the evidence as it presently stands in the available literature.The literature sourced for this review is of varying quality and uses different methodological approaches. Given the limitations of the literature this review does not aim to draw definitive conclusions. However, the findings from the literature, when taken together, do point towards some consistent findings regarding sugars, labelling…

Published 21 December 2017

Literature review on the impact of label format on consumers' attention and comprehension for mandated label elements

Literature review on the impact of label format on consumers' attention and comprehension for mandated label elements (July 2013) This review was undertaken for Food Standards Australia New Zealand (FSANZ) to support its technical consideration of the four following recommendations from the Blewett et al. (2011) report, Labelling Logic: Review of Food Labelling Law and Policy:

  • Recommendation 6: That the food and safety elements on the food label be reviewed with the aim to maximise the effectiveness of food safety communication.
  • Recommendation 47: That warning and advisory statements be emboldened and allergens emboldened both in the ingredients list and in a separate list.
  • Recommendation 43: That the…

    Published 13 February 2014

Mercury in fish - background to the mercury in fish advisory statement

Mercury in fish - background to the mercury in fish advisory statement (March 2004) Food regulators regularly assess the potential risks associated with the presence of contaminants in the food supply to ensure that, for all sections of the population, these risks are minimised. Food Standards Australia New Zealand (FSANZ) has recently reviewed its risk assessment for mercury in food. The results from this assessment indicate that certain groups, particularly pregnant women, women intending to become pregnant and young children (up to and including 6 years), should limit their consumption of some types of fish in order to control their exposure to mercury. The risk assessment conducted by FSANZ that was published in 2004 used the most recent data and knowledge available at the time. FSANZ…

Published 3 December 2013

Microbiological Evidence Base Plan 20152019

Microbiological Evidence Base Plan 20152019 (April 2016)   In the food regulation system, FSANZ occupies a central role as an expert, science-based source of advice on a broad range of food-related issues and assessment of food-related risks. To fulfil this role, it's imperative to ensure the advice we provide is robust and up to date.   The overarching aim of FSANZ's Microbiological Evidence Base Plan is to provide a trusted, robust and contemporary microbiological evidence base to support food safety risk-management measures in Australia and New Zealand.The plan links to the FSANZ science Strategy, specifically on how to support Strategic Area 2 - improving scientific evidence.     …

Published 21 April 2016

Mineral levels in Australian fruits and vegs

Mineral levels in Australian fruits and vegs J.H. Cunningham, G. Milligan and L. Trevisan Download: Minerals in Australian fruits and vegetables (word 301 kb) | (pdf 140 kb) Abstract Potassium, sodium, calcium, magnesium, iron and zinc levels in 44 types of Australian fruits and vegetables were measured in samples purchased in Melbourne, Australia in 2000 or 2001 and compared with the results of analyses conducted between 1981 and 1985 for the same items of produce purchased in Sydney, Australia. A comparison of values at the two time periods does not indicate that there have been significant or consistent changes in the content of these minerals over this time. Overall mean…

Published 21 May 2013