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Safe food for older people - advice for businesses

Safe food for older people - advice for businesses Older people have a higher risk of getting foodborne illness and suffering serious health complications from eating unsafe food. It is important for older people to enjoy a wide range of foods for good nutrition, but extra care must be taken to ensure their food is safe.  If you're a business that provides food to older people, basic steps you can take when selecting, preparing and providing food are outlined below. If that's your primary activity, you are likely to need a food safety program (see below, under Advice for Managers). Selecting and receiving safe food Always make sure the food you select or receive is from a trusted source, in good condition and at a safe temperature. Packaged food must be securely…

Published 28 February 2024

Service Charter

Service Charter What is a Service Charter? A service charter sets out the standards of service clients can expect from an organisation, as well as ways to make a complaint if you are unhappy with the service. A service charter aims to ensure that organisations:

  • focus on service delivery
  • measure and assess performance
  • initiate performance improvement.
This Charter describes the standards of service stakeholders can expect FSANZ to provide. We are committed to upholding these standards. Our partners and stakeholders Successful regulation depends largely on stakeholders' trust in the fairness and objectivity of the standard-setting agency. We attempt to earn and maintain this trust by adopting a transparent approach to our dealings with:
  • the…

    Published 8 August 2022

The Little Dough Co. Mini Fruit Hot Cross Buns x9

The Little Dough Co. Mini Fruit Hot Cross Buns x9 Foodland Promotions are conducting a recall of the above product. The product has been available for sale in Foodland Supermarkets and online in South Australia.  Date Marking:  03/03/25 Problem: The presence of foreign matter (Glass).  Food safety hazard:  Food products containing foreign matter may cause illness/injury if consumed. What to do:  Consumers should not eat this product. Consumers should return the product to the place of purchase for a full refund. Any consumers concerned about their health should seek medical advice. For further information…

Published 14 February 2025

Superpop Pty Ltd - Movietime Popcorn + Fizz Pop Sours - 110g

Superpop Pty Ltd - Movietime Popcorn + Fizz Pop Sours - 110g Superpop Pty Ltd are conducting a recall of the above product. This recall only applies to those products that do not declare the allergen listed below. The product has been available for sale in Spar in QLD, Drakes and Priority Health in SA, and Maningham Foods in WA. Date Marking: Best Before: 10 APR 2025, 10 JUN 2025, 18 JUN 2025, 09 JUL 2025, 26 AUG 2025, 25 SEP 2025 Problem:  The presence of an undeclared allergen (Gluten). Food safety hazard:  Any consumers who have a Gluten allergy or intolerance may have a reaction if the product is consumed. What to do:  Consumers who have a Gluten allergy or intolerance should…

Published 7 March 2025

Reducing acrylamide exposure in food

Reducing acrylamide exposure in food FSANZ is working with international food regulators and the food industry to look at ways to reduce consumer exposure to acrylamide. If you're a food manufacturer or producer it's important that you take steps to reduce the level of acrylamide in your food to as low as reasonably achievable. To help you do this, Food and Drink Europe has developed a toolkit with strategies to help reduce levels of acrylamide formation during the manufacturing process and in agriculture practices. Not all methods will apply to your industry, but the toolbox is a good way to help you evaluate your current production methods and recipes and which strategies can be best applied to your business. You can access the Acrylamide toolbox from the Food and Drink Europe…

Published 30 November 2017

Reports on the use of nanotechnology in food additives and packaging

Reports on the use of nanotechnology in food additives and packaging (June 2016) In 2015 an expert toxicologist prepared two reports for FSANZ on the potential use of nanotechnologies in existing food additives and food packaging. The reports were then peer reviewed by an expert pharmacologist and toxicologist to evaluate whether the conclusions for each of the reports were supported by the weight of evidence in scientific literature.  The peer review agreed with the overall conclusions of the reports. Scope of the work  The consultant was asked to review publically available scientific literature on whether there is reasonable evidence of health risks associated with oral ingestion of titanium dioxide, silicon dioxide and silver…

Published 14 June 2016

E. coli and STEC in food

E. coli and STEC in food What is it?

  • E. coli (short for Escherichia coli) is a type of bacteria that can be found in the gut of people as well as many animals
  • Most E. coli are harmless, but some can cause illness; for example STEC, which is short for shiga-toxin producing E. coli
  • STEC can get into soil, water and food from the faeces (poo) of animals, for example from livestock or animal manure
What's the risk?
  • STEC can cause a type of foodborne illness called gastroenteritis or 'gastro'
  • In some cases (about 10%) it can cause a life-threatening illness called haemolytic uraemic syndrome (HUS). For some people this can…

    Published 22 December 2020

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
What's the risk?
  • 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
What's the risk?
  • 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
What illness does it cause? There are two types of illness: emetic (vomiting…

Published 22 December 2020

Clostridium perfringens

Clostridium perfringens What is it? 

  • Clostridium perfringens (C. perfringens) is a type of bacteria widespread in the environment and in the gut of people and animals.
  • It can form spores and toxins that are not destroyed by cooking or boiling.
What's the risk?
  • C. perfringens can cause gastro illness.
  • Anyone can get sick with C. perfringens 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 meat and poultry, thickened sauces (gravies, etc) and pre-cooked foods, especially spiced and herbed dishes.
Symptoms of…

Published 22 December 2020