Overall, Australia has a strong food safety management system in place which ensures a safe food supply. Despite this, foodborne illness continues to be a problem.
In April 2017, the Australia and New Zealand Ministerial Forum on Food Regulation (the Forum) agreed the food regulation system is producing strong food safety outcomes overall and identified three priority areas for 2017-2021 to further strengthen the system. One of these priorities is to reduce foodborne illness, particularly related to Campylobacter and Salmonella, with a nationally-consistent approach.
FSANZ is reviewing chapters 3 and 4 of the Australia New Zealand Food Standards Code (the Code) to ensure a consistent and current approach to through-chain food safety management in Australia. Requirements in chapters 3 and 4 only apply in Australia.
As part of the review, an information paper was released in May 2019.
- P1052 Primary Production and Processing Requirements for Horticulture - berries, leafy vegetables and melons
This proposal was agreed to by Food Ministers and will take effect from February 2025.
The focus of this proposal is to ensure food handlers in the food service and retail sectors are equipped with appropriate knowledge, skills and enhanced food handling practices to safely prepare and serve food.
Following FSANZ's assessment of the proposal, a new food standard (Standard 3.2.2A) was agreed to by Food Ministers. It will take effect from December 2023.