Results from our 2024 CIT survey have been published, providing our annual snapshot of consumer attitudes to food safety, labelling and the regulation system across Australia and New Zealand.
Science is at the heart of safe food - trust in our food system depends on it.
On 7 June 2025 we’re celebrating World Food Safety Day and the science behind our standards.
At Food Standards Australia New Zealand (FSANZ), we apply world-class science to protect public health, develop standards for industry and regulators and help consumers make informed choices.
To consider varying maximum residue limits (MRLs) for residues of specific agricultural and veterinary (agvet) chemicals that may occur in food commodities.
The application seeks an amendment to the Australia New Zealand Food Standards Code (the Code) to exempt Blacklip Rock Oysters (Saccostrea spathulata) from the cadmium (Cd) maximum level (ML) of 2 mg/kg for molluscs.
Strong international partnerships are essential to keeping national and global food systems safe, trusted and innovative.
FSANZ CEO Dr Sandra Cuthbert and Public Health Branch General Manager Christel Leemhuis recently joined more than 20 national and international food authority leaders at the sixth International Heads of Food Agencies Forum in Santiago, Chile.
The theme for this year’s forum was Innovation, Technology and Digital Transformation in Food Safety.
Energy labelling on packaged alcoholic beverages was approved to be mandated under a change to the Food Standards Code by the FSANZ Board.
If agreed by food ministers, the new standard will require energy content information to be presented on alcohol labels in a prescribed format, known as an energy statement.
The new requirements are designed to help consumers better manage their energy intake from alcohol and make informed choices in line with dietary guidelines.
Nutrition labelling is vital to supporting consumers to make informed food and dietary choices.
FSANZ is excited to be progressing work looking at front- and back-of-pack food labelling through parallel projects covering the Health Star Rating (HSR) system and the nutrition information panel (NIP).
