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Call for comment on thermolysin as a processing aid

Call for comment on thermolysin as a processing aid Food Standards Australia New Zealand (FSANZ) is calling for comment on an application to permit the use of the enzyme thermolysin as a processing aid. Thermolysin (EC 3.4.24.27) is an enzyme produced by the Rokko strain of the microorganism Anoxybacillus caldiproteolyticus. The application seeks approval to use thermolysin during the processing of a wide range of foods including dairy, eggs, meat and fish, to help break down proteins. Our safety assessment found no public health or safety concerns with the proposed use of the enzyme. To have your say about this application, visit the FSANZ Consultation Hub. Submissions close at 11.59pm (AEST) Thursday 3 July 2025. What happens to my feedback? FSANZ will consider all feedback received through this submission process before deciding on whether…

Published 22 May 2025

10:10 SDL Choc Cookie Dough 38g

10:10 SDL Choc Cookie Dough 38g 1010 SDL are conducting a recall of the above product. The product has been available for sale online nationally. Date Marking:  Best Before 30/09/2025 Problem:  The presence of an undeclared allergen(s) (peanuts). Food safety hazard: Any consumers who have a peanut allergy or intolerance may have a reaction if the product is consumed. What to do: Consumers who have a peanut allergy or intolerance should not consume this product. Consumers should return the product(s) to the place of purchase for a full refund. Any consumers concerned about their health should seek medical advice. For further information please contact: 1010 SDL0452140668contact@sarahdilorenzo.com…

Published 26 February 2025

Notification Circular - 342-25

Notification Circular - 342-25 This Notification Circular includes notices that are required to be given to the public, submitters and appropriate government agencies, under the Food Standards Australia New Zealand Act 1991 (FSANZ Act). For information about progress on all current applications and proposals, including anticipated consultation opportunities, see the FSANZ Food Standards Work Plan. Previous Notification Circulars and Gazettes are available on the…

Published 22 May 2025

Food temperature and thermometers

Food temperature and thermometers The food safety standards specify that potentially hazardous foods must be stored, displayed and transported at safe temperatures and, wherever possible, prepared at safe temperatures. However, you can also use time, rather than temperature, to keep food safe. This method is explained under 'The 2 hour/4 hour guide'. Safe temperatures are 5°C or colder, or 60°C or hotter. Potentially hazardous food needs to be kept at these temperatures to prevent food-poisoning bacteria, which may be present in the food, from multiplying to dangerous levels. These bacteria can grow at temperatures between 5°C and 60°C, which is known as the temperature danger zone. The fastest rate of growth is at around 37°C, the temperature of the human body. The food safety standards also…

Published 22 May 2025

Displaying food

Displaying food If you're a food business that displays food, it's important to protect it from contamination and keep it at the right temperature so it stays safe to eat. What are the requirements? Under Standard 3.2.2 - Food Safety Practices and General Requirements, food businesses need to make sure they display food in a safe and suitable way. If you are a food service business handling unpackaged, ready-to-eat, potentially hazardous food, you may need to substantiate your food safety controls for displaying food, under Standard 3.2.2A - Food Safety Management Tools. Reduce the risk

• make sure potentially hazardous food is displayed at a safe temperature…

  Published 22 May 2025

Cleaning and sanitising

Cleaning and sanitising In a food business, cleaning and sanitising are important ways to prevent harmful microorganisms or other things contaminating food and making it unsafe to eat. What are the requirements? Under Standard 3.2.2 - Food Safety Practices and General Requirements, food businesses need to keep their premises, fixtures, fittings, equipment and food transport vehicles clean and sanitary. This means:

• things like food scraps, garbage, dirt, grease etc should not be left to accumulate
• utensils and surfaces that come in contact with food should be clean and sanitary.

Published 22 May 2025

Controlling pests

Controlling pests If you're a food business, it's important that you keep food safe and protected from pests and the harmful microorganisms they can carry. What are the requirements? Under Standard 3.2.2 - Food Safety Practices and General Requirements, your business must do everything it reasonably can to prevent pest problems. This means:

• pests are stopped from entering or living in your food premises
• pests are eradicated from your premises and vehicles used to transport food.

• the types of pests and treatments to be used
• areas that need inspection and treatment (e.g. behind appliances and equipment, inside wall cavities and cupboards,…

  Published 22 May 2025

Animals

Animals If you're a food business, assistance animals must be allowed in areas open to customers. It's up to you to decide if you let pet dogs in outdoor dining areas and under what circumstances. What are the requirements? Under Standard 3.2.2 - Food Safety Practices and General Requirements, only certain animals are allowed in food premises:

• assistance animals must be allowed in customer accessed areas
• pet dogs may be allowed in outdoor dining areas
• live animals (except for seafood, other fish and shellfish) are not permitted in areas where food is handled.

Published 22 May 2025

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 use…

Published 22 May 2025

Cooling and reheating food

Cooling and reheating food When cooling or reheating food, it's important to do it right to keep it safe from harmful microorganisms and toxins that can cause food poisoning. What are the requirements? Under Standard 3.2.2 - Food Safety Practices and General Requirements, food businesses must make sure potentially hazardous food (like egg or meat dishes) is cooled or reheated quickly so harmful microorganisms don't get a chance to grow to unsafe levels. If you are a food service business handling unpackaged, ready-to-eat, potentially hazardous food, you may need to substantiate your food safety controls for cooling food, under Standard 3.2.2A - Food Safety…

Published 22 May 2025