Food Standards Code – a guide for consumers
The Code makes sure food in Australia and New Zealand is safe and suitable for us to eat. It includes standards for food additives, food safety, labelling and foods that need pre-approval such as GM foods.
What is the history of the Code?
Before Food Standards Australia New Zealand (FSANZ) was established in 1991, food standards were developed by each state or territory. In 1996, FSANZ began to develop food standards which apply in both Australia and New Zealand. New Zealand has some separate standards for example food safety in food outlets, maximum residue limits for agricultural and veterinary chemicals in food, country of origin labelling and primary production and processing standards. For more see the history of FSANZ.
The Code was last fully reviewed before 2000 and the changes arising from that review came into force in December 2000. FSANZ changes current standards or approves new standards throughout the year (see our Annual Report for details).
Who enforces the Code?
Enforcement and interpretation of the Code is the responsibility of state/territory government departments and other food enforcement agencies in Australia and New Zealand. In addition, the Australian Quarantine and Inspection Service (AQIS) has operational responsibility for the inspection and sampling of imported food.
What are the requirements of the Code?
The Code is divided into 4 Chapters:
Chapter 1 - General Food Standards includes regulations that apply to most foods, e.g. labelling requirements, substances that can be added to food and safety of materials in contact with food. This Chapter also includes permissions for new foods, limits for chemical and microbiological contaminants and maximum residue limits of veterinary and chemical residues in foods.
Chapter 2 - Food Product Standards includes compositional requirements for specific foods e.g. meat, eggs, fish and alcoholic beverages.
Chapter 3 - Food Safety Standards includes requirements for food handlers wherever food is sold and applies only in Australia e.g. good food safety practices such as training staff, keeping food at the correct temperature, washing hands and keeping equipment clean.
Chapter 4 - Primary Production Standards also only applies in Australia. This chapter includes primary production and processing standards for agricultural commodities such as seafood, poultry meat, specific cheeses, wine and dairy products.
How is the Code changed?
Anyone can apply for a new food standard or to change an existing one - find out how. FSANZ can also prepare its own proposal to change a standard if we think there is a safety issue.