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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

Canned foods: purchasing and storing

Canned foods: purchasing and storing The airtight sealing of foods in containers in association with heat and/or chemical treatments is a very effective method of preserving food. Foods such as fruit, vegetables, meat, fish, or a combination of these foods (e.g. meat and vegetable condensed soup, sauces and fruit salad) can be stored safely in airtight sealed containers. How are canned foods made commercially? Canned foods are washed, prepared and filled into metal containers along with a canning fluid (e.g. water, salted water or fruit juice). The food is heat treated to produce a commercially sterile shelf-stable product with an air-tight (vacuum) seal. Heat treatment kills organisms that may spoil the food or cause food-borne illnesses. Contents remain commercially sterile until…

Published 25 March 2022

Food complaints

Food complaints In Australia, investigation of food complaints is undertaken by state and territory authorities or your local council. This is because the Food Standards Code is enforced and implemented in each state and territory by the relevant body. You can find contact details for each state and territory food enforcement agency here. Problems with food can include things like foreign material e.g. a bit of plastic in food or glass in cereal; or you might think a meal has made you sick. Thankfully problems like this are relatively uncommon but when they do occur Australia has a food recall system in place to deal with them. What should I do if I suspect a problem? Don't eat the food…

Published 29 January 2019

Information for charities and community organisations

Information for charities and community organisations On this page

• Fundraising
• Providing free food
• Fact sheets on requirements and events

Published 21 February 2018

Camping

Camping Preparing food for camps can be very challenging because facilities found in the home or commercial food premises are not generally available in camping areas. You need to properly plan things to make sure the food stays safe.  The main considerations for keeping food safe in camps are:

• temperature control
• water supply
• handwashing facilities
• protecting food from contamination
• disposal of rubbish and waste water to prevent the contamination of food.

Published 19 February 2018

Health and hygiene for food handlers

Health and hygiene for food handlers If you're a food handler, making sure you don't contaminate food through illness or unclean habits is very important to keep food safe to eat. What are the requirements? Under Standard 3.2.2 - Food Safety Practices and General Requirements, as a food handler you need to do whatever you can to make sure you do not make food unsafe or unsuitable. Be clean and careful

• wash and dry your hands thoroughly
• stop hair, clothes, jewellery or phone touching food or surfaces (e.g. tie hair back, remove loose jewellery, cover open sores)
• don't touch ready-to-eat food with your bare hands - use tongs or gloves
• wear clean clothing and aprons
• do not eat, spit, smoke,…

  Published 19 February 2018

Checklist for events held by charities and community organisations

Checklist for events held by charities and community organisations If you are organising an event, you need to make sure the food provided is safe and suitable and that your charity or community organisation complies with food safety requirements. Below is a checklist of questions to help you meet the food safety standards for your event. Have you:

• notified your enforcement agency about the event and checked requirements with them? 
• checked that premises and temporary stalls are clean and appropriate for the activities? 
• provided the supervisor or food handlers with information on safely preparing, transporting and displaying food, and their health and hygiene responsibilities?
• checked that hand washing and toilet facilities are available at the site?
…

Published 19 February 2018