Australia New Zealand Food Standards Code
The Standards in the Australia New Zealand Food Standards Code are legislative instruments under the Legislative Instruments Act 2003. The authoritative versions of these Standards are on the Australian Government ComLaw website at www.comlaw.gov.au. The PDF file for each Standard (displayed with the tick) on the ComLaw site is the authoritative version. FSANZ has provided links to the most recent compilations of each Standard on the ComLaw site at the links below. You can also access related documents such as previous versions of the Standard via these links.
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FSANZ does not provide advice on compliance with the Code. You may wish to engage a lawyer or consultant for compliance advice. The Code is enforced by State and Territory and New Zealand agencies and the Department of Agriculture, Fisheries and Forestry (DAFF) for imported food.
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Other information
Chapter 1 General Food Standards
PART 1.1 Preliminary
- Standard 1.1.1
- Preliminary Provisions - Application, Interpretation and General Prohibitions
- Standard 1.1.2
- Supplementary Definitions for Foods
PART 1.1A Transitional Standards
- Standard 1.1A.2
- Transitional Standard for Health Claims
- Standard 1.1A.6
- Transitional Standard for Special purposes Foods (including Amino Acid Modified Foods) (New Zealand Only)
PART 1.2 Labelling and other Information Requirements
- Standard 1.2.1
- Application of Labelling and Other Information Requirements
- Standard 1.2.2
- Food Identification Requirements
- Standard 1.2.3
- Mandatory Warning and Advisory Statements and Declarations
- Standard 1.2.4
- Labelling of Ingredients
- Standard 1.2.5
- Date Marking of Packaged Food
- Standard 1.2.6
- Directions for Use and Storage
- Standard 1.2.7
- Nutrition, Health & Related Claims
- Standard 1.2.8
- Nutrition Information Requirements
- Standard 1.2.9
- Legibility Requirements
- Standard 1.2.10
- Characterising Ingredients and Components of Food
- Standard 1.2.11
-
Country of Origin Labelling
(Replacement Standard to commence on 18 July 2013)
PART 1.3 Substances Added to Food
- Standard 1.3.1
- Food Additives
- Standard 1.3.2
- Vitamins and Minerals
- Standard 1.3.3
- Processing Aids
- Standard 1.3.4
- Identity and Purity
PART 1.4 Contaminants and Residues
- Standard 1.4.1
- Contaminants and Natural Toxicants
- Standard 1.4.2
- Maximum Residue Limits (Australia Only)
- Standard 1.4.3
- Articles and Materials in Contact with Food
- Standard 1.4.4
- Prohibited and Restricted Plants and Fungi
PART 1.5 Foods Requiring Pre-Market Clearance
- Standard 1.5.1
- Novel Foods
- Standard 1.5.2
- Food Produced Using GeneTechnology
- Standard 1.5.3
- Irradiation of Food
PART 1.6 Microbiological and Processing Requirements
- Standard 1.6.1
- Microbiological Limits for Food
- Standard 1.6.2
- Processing Requirements (Australia Only)
Chapter 2 Food Product Standards
PART 2.1 Cereals
- Standard 2.1.1
- Cereals and Cereal Products
PART 2.2 Meat, Eggs and Fish
- Standard 2.2.1
- Meat and Meat Products
- Standard 2.2.2
- Egg and Egg Products
- Standard 2.2.3
- Fish and Fish Products
PART 2.3 Fruits and Vegetables
- Standard 2.3.1
- Fruit and Vegetables
- Standard 2.3.2
- Jam
PART 2.4 Edible Oils
- Standard 2.4.1
- Edible Oils
- Standard 2.4.2
- Edible Oils Spreads
PART 2.5 Dairy Products
- Standard 2.5.1
- Milk
- Standard 2.5.2
- Cream
- Standard 2.5.3
- Fermented Milk Products
- Standard 2.5.4
- Cheese
- Standard 2.5.5
- Butter
- Standard 2.5.6
- Ice Cream
- Standard 2.5.7
- Dried Milks, Evaporated Milks and Condensed Milks
PART 2.6 Non-alcoholic Beverages
- Standard 2.6.1
- Fruit Juice and Vegetable Juice
- Standard 2.6.2
- Non-Alcoholic Beverages and Brewed Soft Drinks
- Standard 2.6.3
- Kava
- Standard 2.6.4
- Formulated Caffeinated Beverages
PART 2.7 Alcoholic Beverages
- Standard 2.7.1
- Labelling of Alcoholic Beverages and Food Containing Alcohol
- Standard 2.7.2
- Beer
- Standard 2.7.3
- Fruit Wine and Vegetable Wine
- Standard 2.7.4
- Wine and Wine Product
- Standard 2.7.5
- Spirits
PART 2.8 Sugars and Honey
- Standard 2.8.1
- Sugars
- Standard 2.8.2
- Honey
PART 2.9 Special Purpose Foods
- Standard 2.9.1
- Infant Formula Products
- Standard 2.9.2
- Foods for Infants
- Standard 2.9.3
- Formulated Meal Replacements and Formulated Supplementary Foods
- Standard 2.9.4
- Formulated Supplementary Sports Foods
- Standard 2.9.5
- Food for Special Medical Purposes
- Standard 2.9.6
- Reserved (Foods Formulated for Special Diets)
- Standard 2.9.7
- Reserved (Macronutrient Modified Foods)
PART 2.10 Standards for Other Food
- Standard 2.10.1
- Vinegar and Related Products
- Standard 2.10.2
- Salt and Salt Products
- Standard 2.10.3
- Chewing Gum
Chapter 3 Food Safety Standards (Australia Only)
PART 3.1 Preliminary
- Standard 3.1.1
- Interpretation and Application
PART 3.2 Food Safety Requirements
- Standard 3.2.1
- Food Safety Programs
- Standard 3.2.2
- Food Safety Practices and General Requirements
- Standard 3.2.3
- Food Premises and Equipment
PART 3.3
- Standard 3.3.1
- Food Safety Programs for Food Service to Vulnerable Persons
Chapter 4 Primary Production Standards (Australia Only)
PART 4.1
- Standard 4.1.1
- Primary Production and Processing Standards - Preliminary Provisions
PART 4.2
- Standard 4.2.1
- Primary Production and Processing Standard for Seafood (Australia only)
- Standard 4.2.2
- Primary Production and Processing Standard for Poultry Meat (Australia only)
- Standard 4.2.3
- Primary Production and Processing Standard for Meat (Australia only)
- Standard 4.2.4
- Primary Production and Processing Standard for Dairy Products (Australia only)
- Standard 4.2.4A
- Primary Production and Processing Standard for Specific Cheeses (Australia only)
- Standard 4.2.5
- Primary Production and Processing Standard for Eggs and Egg Product
- Standard 4.2.6
-
Production and Processing Standard for Seed Sprouts
(To commence on 12 July 2013)
PART 4.5
- Standard 4.5.1
- Wine Production Requirements (Australia only)