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

Monitoring the Australian populations intake of dietary folic acid before and after mandatory fortification (June 2016) This report provides results of surveys of the folic acid content of breads commonly eaten by Australians, and estimates of the population's intake of dietary folic acid following implementation of food standard for mandatory folic acid fortification of wheat flour for 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 790kb) |…

Published 29 June 2016

Food: a growth industry (Blair review report)

Food: a growth industry (Blair review report) (August 1998) The intention of the governments of Australia to undertake a review of food regulation was announced by the Prime Minister in his March 1997 statement, More Time for Business, following discussions and agreement on a national approach to the review by the Commonwealth, the States and Territories and the Australian Local Government Association. The key objectives of the Review were:

While protecting public health and safety, to:

• reduce the regulatory burden on the food sector, and examine those regulations which restrict competition, impose costs or confer benefits on business; and
• improve the clarity, certainty and efficiency of food regulatory arrangements.

Published 3 April 2013

Food Regulation: Public policy approaches and issues

Food Regulation: Public policy approaches and issues In 2006 FSANZ commissioned the University of New South Wales to prepare a literature review on Food Regulation: Public policy approaches and issues. The review was prepared by Dr Linda Botterill and sets out the following:

• a brief history of food regulation,
• the role of government and the role of values in the policy process,
• the role of the state in a liberal democracy, and
• the role of food in our lives.

Published 10 June 2017

Food Safety: Skills and knowledge for food businesses

Food Safety: Skills and knowledge for food businesses (First edition March 2002) Guidance for food businesses on the skills and knowledge requirement of Food Safety Standard 3.2.2 Food Safety Practices and General Requirements This is a guide to help proprietors in small food businesses understand the legal requirement for skills and knowledge in food safety and food hygiene. The Food Safety Standards require food businesses in Australia to make sure that food handlers and supervisors of food handling operations within their business have skills and knowledge of food safety and food hygiene for the work that they do. The only exemption is for food handlers involved in charitable or community fundraising events that sell food that is not potentially hazardous or that will be eaten immediately after being cooked thoroughly. Download:…

Published 15 November 2016

Food safety: temperature control of potentially hazardous foods

Food safety: temperature control of potentially hazardous foods (First printed edition August 2002) Guidance on the temperature control requirements of Standard 3.2.2Food Safety Practices and General Requirements Keeping foods at the right temperatures is an essential food safety practice This guide explains the temperature control requirements in Food Safety Standard 3.2.2 Food Safety Practices and General Requirements and provides some advice on how to comply with the requirements. Food businesses are required by State and Territory food laws to ensure that the food they prepare and sell is safe to eat. 'Safe to eat' means that food will not cause illness when someone eats it. The common symptoms of food borne illness, or food poisoning, are diarrhoea, vomiting and stomach pains. Symptoms may also include nausea, headaches, fever, muscle…

Published 3 April 2013

Formulated Beverages Survey

Formulated Beverages Survey FSANZ commissioned Roy Morgan Research to conduct this research to inform FSANZ's response to the Australia and New Zealand Food Regulation Ministerial Council (Ministerial Council) request for a First Review of Application A470 - Formulated Beverages. FSANZ recommended amending the Australian New Zealand Food Standards Code to create a category of beverages known as Formulated Beverages. The objective of this research were to:

• seek information regarding the likely responses of consumers to this group of beverages,
• acquire data to demonstrate likely patterns and levels of Formulated Beverage consumption,
• understand the motivations behind decisions to consume or not consume,
• determine the extent to which Formulated Beverages will potentially replace tap or bottled…

  Published 9 June 2017

Getting Your Claims Right

Getting Your Claims Right This guide was developed by the Implementation Subcommittee for Food Regulation (ISFR) to provide advice on how to comply with the Nutrition, Health and Related Claims Standard (Standard 1.2.7) in the Code. The guide includes templates and checklists to help businesses demonstrate due diligence in complying with the requirements of the Standard.  It is suggested that Standard 1.2.8 of the Code is consulted to ensure all associated requirements to the Nutrition Information Panel are met in relation to nutrition content claims and health claims. More information

• Read more about the…

  Published 27 November 2018

GM labelling review report

GM labelling review report Released 28 May 2004

• Full Report [ Word | pdf 987 kb ]

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