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Annual Report 2015-2016

Annual Report 2015-2016 Food Standards Australia New Zealand 2015-16 (PDF 5MB)  

Published December 2023

Annual Report 2017-18

Annual Report 2017-18   Food Standards Australia New Zealand Annual Report 2017-18  (PDF 6.5MB)    

Published December 2023

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 December 2023

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 December 2023

Guide to submitting requests for maximum residue limit (MRL) harmonisation proposals

Guide to submitting requests for maximum residue limit (MRL) harmonisation proposals (July 2023) This guide provides information on requesting to consider harmonising maximum residue limits (MRLs) in Schedule 20 of the Australia New Zealand Food Standards Code with limits established by codex or the country/region in which the food commodity was produced to import into Australia. It provides an overview of the information FSANZ requires to assess requests. Download the Guide to submitting requests for maximum residue level (MRL) proposals (pdf 1,185kb)  Download the…

Published December 2023

International activities and engagement

International activities and engagement Promoting International Harmonisation of Food Standards   FSANZ's International Activities and Engagement    2nd Edition - December 2014 Download the (pdf 108kb) | (word 640kb)   1. Introduction  Collaborating with international agencies responsible for food safety is a high priority for FSANZ, and is becoming increasingly important as globalisation of the food supply continues. We have been engaged in international activities related to food safety for many…

Published December 2023

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

Monitoring the Australian populations intake of dietary iodine before and after mandatory fortification (June 2016) This report provides results of analysis of the iodine content of breads commonly eaten by Australians, and estimates of the population's intake of dietary iodine following implementation of the food standard for the mandatory use of iodised salt in 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 682kb) | (word 904kb)…

Published December 2023

Listeria Recall Guidelines for Ready-to-eat foods

Listeria Recall Guidelines for Ready-to-eat foods (2001 edition - minor updates July 2012) These guidelines for packaged ready-to-eat foods found to contain Listeria monocytogenes (L. monocytogenes) were developed in response to the need for a national approach for determining when ready-to-eat packaged products available for sale at retail level have an unacceptable level of contamination and should be recalled. Similar guidelines exist in the UK, Canada, Denmark and the EU. Purpose These guidelines have been prepared to help state and territory health authorities determine when the presence/level of L. monocytogenes in packaged ready-to-eat foods presents a risk to public health, which may warrant recall action. A decision to recall should only be made after full consultation with the relevant state or territory health…

Published December 2023

Literature review on consumer knowledge, attitudes and behaviours relating to sugars and food labelling

Literature review on consumer knowledge, attitudes and behaviours relating to sugars and food labelling Executive summary Food Standards Australia New Zealand (FSANZ) has undertaken a literature review to examine consumer knowledge, attitudes and behaviours relating to sugars in foods and as presented on food labelling. The purpose of a literature review is to assess the evidence as it presently stands in the available literature.The literature sourced for this review is of varying quality and uses different methodological approaches. Given the limitations of the literature this review does not aim to draw definitive conclusions. However, the findings from the literature, when taken together, do point towards some consistent findings regarding sugars, labelling…

Published December 2023

Literature review on the impact of label format on consumers' attention and comprehension for mandated label elements

Literature review on the impact of label format on consumers' attention and comprehension for mandated label elements (July 2013) This review was undertaken for Food Standards Australia New Zealand (FSANZ) to support its technical consideration of the four following recommendations from the Blewett et al. (2011) report, Labelling Logic: Review of Food Labelling Law and Policy:

• Recommendation 6: That the food and safety elements on the food label be reviewed with the aim to maximise the effectiveness of food safety communication.
• Recommendation 47: That warning and advisory statements be emboldened and allergens emboldened both in the ingredients list and in a separate list.
• Recommendation 43: That the…

  Published December 2023