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Vitamins and minerals added to food

Vitamins and minerals added to food Vitamins and minerals can only be added to food if permissions exist in the Food Standards Code. The Australia and New Zealand Ministerial Forum on Food Regulation has agreed that food manufacturers can add vitamins and minerals to food in response to an actual or potential population health need. This is outlined in the Fortification of Food with Vitamins and Minerals Policy Guideline. Mandatory fortification Mandatory fortification is when food…

Published December 2023

Wholegrain food

Wholegrain food (June 2016) Wholegrain food is any food which uses every part of the grain including the outer layers, bran and germ. This definition applies even if these parts are separated during processing and regardless of whether the grain is in one piece or milled into smaller pieces. Under the Food Standards Code Standard 2.1.1 the term wholegrain refers to: the term wholegrain refers to:

• whole and intact grains as found in some bread and crisp breads
• puffed or flaked grains in some breakfast cereals
• coarsely milled or kibbled wheat found in breads such as pumpernickel
• ground grains such whole wheat flour used to make wholemeal bread.

Published December 2023

Inorganic arsenic and iodine in seaweed

Inorganic arsenic and iodine in seaweed Arsenic In 2013 FSANZ released a survey on the levels of inorganic arsenic in a range of seaweed types and products containing seaweed, available in Australia. The levels in most seaweed tested were below the regulatory limit for inorganic arsenic, with the exception of one hijiki seaweed sample. Because this sample was made up of two individual samples of the same brand of hijiki it may not be representative of all hijiki seaweed available for sale in Australia. Hijiki seaweed is also…

Published December 2023

Brown seaweeds table

Brown seaweeds table Brown algae Scientific name Common name   Uses Laminaria spp Laminaria japonica Kelp, Kombu, Konbu, Suboshi kombu, Aokombu, Haidai Dashima, Oarweed, Wild kelp, Fingered tangle, Sea tangle Dashi, salads, fried, soups, sauces, added to rice, beverages, sashimi, Kombucha (seaweed tea) Undaria spp Wakame, Haiboshi wakame, Quandai-cai, Miyeok, Foug ¨re des mers, Mekabu Miso soup, salads Sargassum fusiforme Sargassum spp Hiziki, Hoshi hiziki, Deer tail grass, Sheep nest grass, Horsetail tangle Vegetable, soup, stir fries Cladosiphon okamuranus Mozuku Salads, supplements Alaria esculenta Winged kelp, Dabberlocks, Badderlocks, American wakame Salads, vegetable Eisenia bicyclis Arame, Kelp Vegetable,…

Published December 2023

Food complaints

Food complaints In Australia, investigation of food complaints is undertaken by state and territory authorities or your local council. This is because the Food Standards Code is enforced and implemented in each state and territory by the relevant body. You can find contact details for each state and territory food enforcement agency here. Problems with food can include things like foreign material e.g. a bit of plastic in food or glass in cereal; or you might think a meal has made you sick. Thankfully problems like this are relatively uncommon but when they do occur Australia has a food recall system in place to deal with them. What should I do if I suspect a problem? Don't eat the food product you are concerned…

Published December 2023

Camping

Camping Preparing food for camps can be very challenging because facilities found in the home or commercial food premises are not generally available in camping areas. You need to properly plan things to make sure the food stays safe.  The main considerations for keeping food safe in camps are:

• temperature control
• water supply
• handwashing facilities
• protecting food from contamination
• disposal of rubbish and waste water to prevent the contamination of food.

Published December 2023

Health and hygiene for food handlers

Health and hygiene for food handlers If you're a food handler, making sure you don't contaminate food through illness or unclean habits is very important to keep food safe to eat. What are the requirements? Under Standard 3.2.2 - Food Safety Practices and General Requirements, as a food handler you need to do whatever you can to make sure you do not make food unsafe or unsuitable. Be clean and careful

• wash and dry your hands thoroughly
• stop hair, clothes, jewellery or phone touching food or surfaces (e.g. tie hair back, remove loose jewellery, cover open sores)
• don't touch ready-to-eat food with your bare hands - use tongs or gloves
• wear clean…

  Published December 2023

Checklist for events held by charities and community organisations

Checklist for events held by charities and community organisations If you are organising an event, you need to make sure the food provided is safe and suitable and that your charity or community organisation complies with food safety requirements. Below is a checklist of questions to help you meet the food safety standards for your event. Have you:

• notified your enforcement agency about the event and checked requirements with them? 
• checked that premises and temporary stalls are clean and appropriate for the activities? 
• provided the supervisor or food handlers with information on safely preparing, transporting and displaying food, and their health and hygiene responsibilities?
• checked that hand…

  Published December 2023

Labelling and providing information about food sold at fundraising events

Labelling and providing information about food sold at fundraising events The rules for the labelling of all foods sold or prepared for sale in Australia and New Zealand are set out in the Australia New Zealand Food Standards Code. Food sold at fundraising events is exempt from most of these labelling requirements.  A fundraising event means an event that raises money solely for charitable or community causes and not for personal financial gain. However despite these general exemptions, certain information must always be provided when relevant. Other information must be provided if the customer requests it. There are ways that the required information must be provided,…

Published December 2023

Preparing and cooking food

Preparing and cooking food In addition to this information, all people involved in the preparation and cooking of food need to read health and hygiene for food handlers. It is particularly important that you do not prepare or cook food if you are ill with diarrhoea and/or vomiting. Buying food When you buy potentially hazardous food, place it in insulated bags or boxes for transporting to the preparation place if it is not close to your shops. Place your potentially hazardous food…

Published December 2023