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Sports foods
Sports foods (October 2020) Sports foods are specially formulated to help people achieve specific nutritional or sporting performance goals. They are intended to supplement the diet of sports people rather than be the only or main source of nutrition. These products are regulated under Standard 2.9.4 - Formulated supplementary sports foods of the Food Standards Code (the Code). To meet the specific dietary requirements of sports people, this Standard allows the addition of substances that are not permitted or are restricted in other foods including higher levels of some vitamins and minerals. This means sports foods are not suitable for children or pregnant women. To help people make informed choices when it comes to sports foods…
Published 8 September 2021
Vitamins and minerals added to food
Vitamins and minerals added to food Vitamins and minerals can only be added to food if permissions exist in the Food Standards Code. The Australia and New Zealand Ministerial Forum on Food Regulation has agreed that food manufacturers can add vitamins and minerals to food in response to an actual or potential population health need. This is outlined in the Fortification of Food with Vitamins and Minerals Policy Guideline. Mandatory fortification Mandatory fortification is when food…
Published 24 June 2016
Wholegrain food
Wholegrain food (June 2016) Wholegrain food is any food which uses every part of the grain including the outer layers, bran and germ. This definition applies even if these parts are separated during processing and regardless of whether the grain is in one piece or milled into smaller pieces. Under the Food Standards Code Standard 2.1.1 the term wholegrain refers to: the term wholegrain refers to:
- whole and intact grains as found in some bread and crisp breads
- puffed or flaked grains in some breakfast cereals
- coarsely milled or kibbled wheat found in breads such as pumpernickel
- ground grains such whole wheat flour used to make wholemeal bread.
Published 24 June 2016
Inorganic arsenic and iodine in seaweed
Inorganic arsenic and iodine in seaweed Arsenic In 2013 FSANZ released a survey on the levels of inorganic arsenic in a range of seaweed types and products containing seaweed, available in Australia. The levels in most seaweed tested were below the regulatory limit for inorganic arsenic, with the exception of one hijiki seaweed sample. Because this sample was made up of two individual samples of the same brand of hijiki it may not be representative of all hijiki seaweed available for sale in…
Published 25 July 2019
Brown seaweeds table
Brown seaweeds table Brown algae Scientific name Common name Uses Laminaria spp Laminaria japonica Kelp, Kombu, Konbu, Suboshi kombu, Aokombu, Haidai Dashima, Oarweed, Wild kelp, Fingered tangle, Sea tangle Dashi, salads, fried, soups, sauces, added to rice, beverages, sashimi, Kombucha (seaweed tea) Undaria spp Wakame, Haiboshi wakame, Quandai-cai, Miyeok, Foug ¨re des mers, Mekabu Miso soup, salads Sargassum fusiforme Sargassum spp Hiziki, Hoshi hiziki, Deer tail grass, Sheep nest grass, Horsetail tangle Vegetable, soup, stir fries Cladosiphon okamuranus Mozuku Salads, supplements Alaria esculenta Winged kelp, Dabberlocks, Badderlocks, American wakame Salads, vegetable Eisenia bicyclis Arame, Kelp Vegetable,…
Published 20 May 2013
Food business notification requirement
Food business notification requirement Chapter 3 (Australia only) Australia New Zealand Food Standards Code NOTE: The Food Safety Standards do not apply in New Zealand. The provisions of the food standards treaty between Australia and New Zealand do not include food hygiene standards. Under Food Safety Standard 3.2.2 Food Safety Practices and General Requirements, food businesses must notify the appropriate enforcement agency before commencing any food handling operations. Who does the notification requirement apply to? The notification requirement applies to almost every food business in Australia. A food business is any business or activity that involves the sale of food or the handling of any type of food for sale in Australia, with the exception of some…
Published 11 February 2016
Food handling skills and knowledge
Food handling skills and knowledge Chapter 3 (Australia only) Australia New Zealand Food Standards Code NOTE: The Food Safety Standards do not apply in New Zealand. The provisions of the food standards treaty between Australia and New Zealand do not include food hygiene standards. Under Standard 3.2.2 Food Safety Practices and General Requirements, the owners of food businesses are responsible for making sure that people who handle food or food contact surfaces in their business, and the people who supervise this work, have the skills and knowledge they need to handle food safely. The only exception to this requirement is for charitable or community fundraising events, which sell food that is not potentially hazardous or that will be properly cooked and then eaten…
Published 11 February 2016
Food safety standards - temperature control requirements
Food safety standards - temperature control requirements Chapter 3 (Australia Only), Australia New Zealand Food Standards Code NOTE: The Food Safety Standards do not apply in New Zealand. The provisions of the food standards treaty between Australia and New Zealand do not include food hygiene standards. Standard 3.2.2 Food Safety Practices and General Requirements sets out specific requirements for keeping potentially hazardous food at specified temperatures and for cooling and reheating. Food businesses must comply with these requirements unless they can show that they have a safe alternative system in place to ensure that food stays safe to eat. Which foods have to be kept under temperature control? Potentially hazardous foods must be kept under temperature control.…
Published 11 February 2016
Health and hygiene responsibilities of food businesses
Health and hygiene responsibilities of food businesses Food Safety Standards - Health and hygiene: Responsibilities of food businessesChapter 3 (Australia only) Australia New Zealand Food Standards Code NOTE: The Food Safety Standards do not apply in New Zealand. The provisions of the food standards treaty between Australia and New Zealand do not include food hygiene standards. Under Food Safety Standard 3.2.2 Food Safety Practices and General Requirements food businesses are expected to ensure, as far as they can, that their food handlers and anyone else on the premises do not contaminate food. Food businesses also have specific responsibilities relating to the health of people who handle food, the provision of hand washing facilities, telling food handlers of their health and…
Published 21 October 2021
Receiving food safely
Receiving food safely Chapter 3 (Australia only) Australia New Zealand Food Standards Code NOTE: The Food Safety Standards do not apply in New Zealand. The provisions of the food standards treaty between Australia and New Zealand do not include food hygiene standards. Under Standard 3.2.2 Food Safety Practices and General Requirements, food businesses are expected to take all practicable measures to ensure that they do not receive unsafe or unsuitable food. This means that they must make sure that the food they receive:
- is protected from contamination;
- can be identified while it is on the premises; and
- is at the correct temperature when it arrives, if it is potentially hazardous.
Published 11 February 2016