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Posts tagged ‘FSANZ’

AU: Consumer alert: frozen vegetable product recalls

Food Standards Australia New Zealand: FSANZ today [9/07/2018] warned vulnerable people to check their freezers for recalled frozen vegetable products that are possibly contaminated with Listeria monocytogenes.

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AU: Who does what during a food recall?

Food Standards Australia New Zealand: Did you know that FSANZ can’t order or force a food recall? Only Australian states and territories have enforcement powers to mandate, order or force a recall if necessary. See this handy visual which outlines the roles of food business, enforcement agencies and FSANZ during a food recall.

Read the full article at the Food Standards Australia New Zealand website

AU: Food Safety Culture Connections

Food Standards Australia New Zealand: Welcome to the second edition of Food Safety Culture Connections. Read about Simplot Australia’s keys to improving culture as presented by National Quality Manager Phoebe Dowling to the 2017 FPSC Food Safety Conference. Other items include the Culture Maturity Model by Dr Lone Jespersen, also from last year’s conference, and the two sides of the culture program at Safe Food Production Queensland by CEO Dr Barbara Wilson.

Read the full article at the Food Standards Australia New Zealand website

AU: Setting the standard in traceability

Food & Beverage: Food safety scares and product recalls are unfortunate facts of life in the food sector. GS1 Australia provides the standards to enable organisations to effectively keep track of where our food comes from and help implement recalls quickly and efficiently.

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AU: Call for submissions on changes to maximum residue limits

FSANZ: Food Standards Australia New Zealand (FSANZ) has called for submissions on a proposal to amend maximum residue limits (MRLs) for certain agricultural and veterinary chemicals. FSANZ Chief Executive Officer Mark Booth said the proposal aimed to harmonise limits in the Food Standards Code with limits used overseas.

Download the call for submissions at the FSANZ website. Reproduced with permission of Food Standards Australia New Zealand.

AU: Allergen labelling

Food Standards Australia New Zealand: Most food allergies are caused by peanuts, tree nuts, milk, eggs, sesame seeds, fish, shellfish, soy and wheat. The Food Standards Code requires these foods to be declared on labels whenever they are present as ingredients or as components of food additives or processing aids.

Read the full article at the Food Standards Australia New Zealand website

NZ: Celebrating 20 years of the Australia New Zealand Food Treaty

1 July 2016
Food Standards Australia New Zealand: A one-day event is planned to be held in Wellington, New Zealand that will explore the consumer, public health, trade and scientific perspectives on the challenges that lie ahead. Speakers include Sir Peter Cluckman (NZ Chief Science Advisor), Sue Chetwin (Consumer New Zealand), Katherine Rich (Food and Grocery Council) and Tony Nowell (FSANZ Board / APEC Business Advisory Council).

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AU: Call for submissions on changes to maximum residue limits requirements

Food Standards Australia New Zealand: Food Standards Australia New Zealand (FSANZ) today called for submissions on a proposal to create an “all other foods” maximum residue limit for some agricultural chemicals. FSANZ Chief Executive Officer Steve McCutcheon said maximum residue limits are currently set for chemicals and specific commodities. “This has created issues for enforcement agencies and producers because low levels of chemicals permitted on one food may be accidentally found on other foods not listed in the Code,” Mr McCutcheon said.

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“The foods most likely to give you food poisoning” – Fruit and Vegetables aren’t off the hook

In the lead up to the Food Safety Information Council, Australian Food Safety Week themed, Shopping Food Safety, it was reported on [7/11/13] that food borne illness may not be result of your chicken lunch but the salad…

Lorraine Belanger, spokeswoman for Food Standards Australia New Zealand, said a lot of foodborne illness happens in the home. And under the right circumstances anything can give you food poisoning.

“People think of chicken as the number one suspect but actually things like salads and cut fruit, if handled in wrong way or exposed to wrong things, can cause major foodborne outbreaks.” Many foodborne illnesses take days or weeks to manifest.
“When people get sick they think ‘Oh it was that thing I ate at lunch’ but it could be something they ate a week ago,” Ms Belanger said.

Juliana Madden, executive officer at the Food Safety Information Council, says vegetarians and vegans often think they’re more protected from food poisoning but this is not the case. “Some of the largest food safety issues that have popped up in the last few years have been things like baby spinach and tomatoes,” Ms Madden said.

The article highlighted to consumers seven foods that pose food poisoning risks:

  1. rice
  2. raw vegetables
  3. fruit
  4. sprouts
  5. chicken, duck and turkey
  6. eggs
  7. deli meats

To view the full article, click here.

Australian Food Safety Week,11 – 17th November 2013

It is the second week of November and the Food Safety Information Council (FSIC) is holding its annual Australian Food Safety Week!

The Food Safety Information Council provides information to consumers, aiming to reduce the incidence of food poisoning, and to protect people from what is often a nasty experience involving diarrhoea, vomiting, cramps and fever.

This years theme is Shopping Food Safety focusing on ‘Clean, Choose, Chill and Separate’ when selecting food and transporting  it home safely. A national Newspoll Survey, commissioned by the Food Safety Information Council for Australian Food Safety Week, shows that too few Australian consumers are taking notice of vital food safety advice on food labels and are taking risks by not using insulated bags or coolers to transport refrigerated food.

Strict food safety standards apply to food retailers in Australia to ensure that the food you buy is safe. But there are some signs you can look for to ensure you buy a safe product. Once you buy the food, it’s up to you to make sure that it stays safe including not leaving shopping in a hot car. To read more about this topic, click here.

Resources available from over the years in various topics concerning consumer food safety. To view them, click here.

Source: Food Safety Information Council [13.11.2013]

While the food safety tips apply to all agricultural produce, fresh produce features as a significant risk to consumers due to the raw eaten nature of the product. Education on food safety is vital to ensure the integrity of fruit and vegetables to be healthy, nutritious and safe.