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On-farm food safety practices survey of strawberry growing in Victoria

On-farm food safety practices survey of strawberry growing in Victoria (July 2016) Executive summary In 2013, Food Standards Australia New Zealand (FSANZ) proposed a primary production and processing standard (PPPS) for horticulture. However, after consultation in February 2014, FSANZ assessed the Proposal and decided to abandon it in favour of a non-regulatory approach. In abandoning the Proposal, FSANZ undertook to further investigate food safety initiatives in horticulture with a view to developing a non-regulatory approach.   Non-regulatory industry-based food safety schemes have been developed for the horticulture sector in Australia and implemented widely. However there are no nationally consistent food safety regulatory requirements on the primary production of horticultural…

Published 8 July 2016

Potential Health Risks Associated with Nanotechnologies in Existing Food Additives

Potential Health Risks Associated with Nanotechnologies in Existing Food Additives (June 2016) This report was commissioned by Food Standards Australia New Zealand and prepared by ToxConsult Pty Ltd. Introduction Throughout the world nanotechnologies are increasingly being used, or are proposed to be used, to advance various aspects of food production. Included is direct addition to food of nano-substances to improve desirable attributes during manufacture, use and/or storage. This review, commissioned by FSANZ, examines the scientific literature to determine whether there is currently objective evidence for determining if adverse health effects may be associated with nano-forms of insoluble inorganic food additives. In this review such nano-substances are called engineered…

Published 2 June 2016

Public health and safety of eggs - explanatory summary of the risk assessment

Public health and safety of eggs - explanatory summary of the risk assessment Explanatory summary of the risk assessment (2009) This explanatory summary provides a concise plain-English summary of the background, approach and main findings of the Risk Assessment of Eggs and Egg Productsundertaken by Food Standards Australia New Zealand (FSANZ). In order to gain an in-depth understanding of the scientific evaluation, it is recommended that you read the full document which is available on the FSANZ website (see Useful Links at the end of this document). Summary of main findings Food Standards Australia New Zealand (FSANZ) has conducted a scientific assessment of the risks to public health and safety that may arise from the consumption of eggs and egg products in Australia. The assessment considered chemical and microbiological hazards and…

Published 21 May 2013

Report on food handling practices and microbiological quality of sushi in Australia,July 2008

Report on food handling practices and microbiological quality of sushi in Australia,July 2008 Report on food handling practices and microbiological quality of sushi in Australia, July 2008. 26pp, pdf KB Background A national coordinated survey from June 2006 to June 2007 determined the food handling practices and microbiological quality of retail sushi products. Sushi is normally regarded as a potentially hazardous food yet is often displayed and sold out of temperature control. Samples in the survey were tested for:

• chemical aspects - pH & water activity - of acidified rice
• microbiological quality indicators and pathogens present in sushi
• histamine levels in raw seafood

Published 21 May 2013

Report on survey of cyanogenic glycosides in plant-based foods

Report on survey of cyanogenic glycosides in plant-based foods (17 April 2014) Cyanogenic glycosides, found in a range of plant-based foods, can pose potential risks to consumers. Food Standards Australia New Zealand (FSANZ) and the New Zealand Ministry for Primary Industries (NZ MPI) coordinated a survey of foods containing cyanogenic glycosides between 2010-13 in consultation with Australian states and territories. Key findings Almost 300 samples of plant-based foods were collected and analysed. The survey identified that cyanogenic glycosides (measured as hydrocyanic acid or HCN) are present in a wide range of Australian and New Zealand plant-based foods at levels consistent with or lower than those reported in the scientific literature. Raw apricot kernels with skin contained HCN…

Published 18 April 2014

Review of Nutrition Labelling Full Assessment Report Proposal P167 (1999)

Review of Nutrition Labelling Full Assessment Report Proposal P167 (1999) (May 2017) Executive summary  This paper reviews Standard A1(13) of the Australian Food Standards Code (the Code) having regard to the objectives outlined in section 10 of the Australia New Zealand Food Authority Act 1991(the Act) and the policies of the Australia New Zealand Food Authority (ANZFA). This proposal has been developed to assist ANZFA assess the need for amendments to the Code for the provisions relating to nutrition labelling.   ANZFA must consider Australia and New Zealand's obligations to World Trade Organization agreements when establishing joint standards. ANZFA has considered a range of issues relevant to the review of existing provisions, including the current code, the New Zealand…

Published 9 June 2017

Review of the regulatory management of food allergens

Review of the regulatory management of food allergens Executive Summary Food allergy is an important health issue due to the potential for severe and life threatening reactions. Rigorous declaration requirements are considered the most appropriate risk management option for food allergens since even small amounts of the allergen may trigger allergic reactions. Australia and New Zealand were among the first countries to recognise the need to regulate food allergens with the introduction, in 2002, of mandatory declaration requirements in the Australia and New Zealand Food Standards Code. In October 2006, the Australia and New Zealand Food Regulation Ministerial Council requested FSANZ to review the regulatory management of food allergens. The overall aim of the review is to determine whether, in the context of…

Published 23 December 2017

Safe Seafood Australia

Safe Seafood Australia A guide to the Australian Primary Production and Processing Standard for Seafood This guide has been developed to help enforcement officers and businesses understand the general intent of individual clauses in Standard 4.2.1 - Primary Production and Processing Standard for Seafood. Download the guide Safe Seafood Australia 2006 [pdf 1383kb]   Food standards advice FSANZ does not provide advice on compliance with the Code. Businesses may wish to engage a lawyer or consultant for compliance advice. The code is enforced by …

Published 21 May 2013

Safety aspects of dietary caffeine

Safety aspects of dietary caffeine Report from the Expert Working Group (June 2000) The Australia New Zealand Food Authority (ANZFA) established an Expert Working Group (consisting of external experts) to examine the wider aspects of the safety of dietary sources of caffeine. The task and terms of reference for the group were to examine the potential for acute toxicological/pharmacological effects at low doses of caffeine (Term of Reference A), the potential for addictive effects (Term of Reference B) and identification of any other caffeine-related hazards particularly in children (Term of Reference C). Download: Safety aspects of dietary caffeine (pdf 345 kb) Preamble The Australia New Zealand Food Authority (ANZFA) established…

Published 4 December 2013

Sodium levels in a range of packaged and take-away foods

Sodium levels in a range of packaged and take-away foods Introduction The level of sodium intake by Australians has been of growing interest in recent times. Most of the sodium in our food comes from sodium chloride (table salt), which is added to foods for flavour and as a preservative. Sodium also occurs naturally in almost all foods and can be present in processed foods due to the use of some food additives, for example, sodium bicarbonate (bi-carb soda or baking soda) used as a raising agent in cakes and biscuits. In order to gather additional information on levels of sodium in a range of foods, FSANZ conducted an analytical survey of some packaged and take-away foods available in New South Wales and Western Australia. This data will be used to help conduct future dietary…

Published 21 October 2020