Table of Contents

What is the FSANZ Code?

The Australia New Zealand Food Standards Code (FSANZ Code) is the legislative framework that governs how food is produced, handled, and sold in Australia and New Zealand. Established jointly by both countries, the Code forms the legal foundation for food safety and labelling requirements. It applies to all food sold in Australia, from small cafés to large manufacturers, ensuring a consistent approach to food regulation nationwide.

Why the Code Exists

The Code exists to protect consumers by ensuring the food supply is safe, correctly labelled, and fit for consumption. It promotes national consistency across all states and territories, reducing confusion for food businesses operating in multiple locations. The Code also helps safeguard public health, supporting Australia’s high standards for food hygiene and integrity.

How the Code is Enforced

Food Standards Australia New Zealand (FSANZ) develops the Code, while its enforcement is managed by state and territory health departments and local councils. These authorities monitor compliance through inspections, audits, and food safety investigations. For example, a council inspector may visit a café to check that refrigeration temperatures meet legal requirements.

Core Areas the Code Regulates

Food Safety Standards

The FSANZ Code sets clear rules for food handling, personal hygiene, cleanliness of premises, temperature control, and prevention of contamination. Businesses must ensure food is stored, prepared, and served safely. For detailed training on these responsibilities, visit food handling.

Labelling and Packaging Requirements

All food sold must display accurate labels, including:

Ingredient lists
Nutrition information panels
Use-by or best-before dates
Country of origin statements
These rules help consumers make informed choices and protect those with dietary restrictions.

Allergen Labelling and Management

The Code requires clear labelling of common allergens such as peanuts, tree nuts, milk, eggs, fish, shellfish, soy, sesame, and gluten. Businesses must take steps to prevent cross-contamination, such as maintaining separate utensils and preparation areas.

Additives and Processing Aids

The Code regulates which additives, preservatives, and processing aids can be used in foods, as well as their maximum permitted levels. This ensures additives do not compromise safety or mislead consumers.

Contaminant and Residue Limits

FSANZ sets limits for chemical residues and natural toxins that may occur in food, such as pesticide residues or mercury in fish. Businesses must source ingredients responsibly and monitor compliance.

Food Businesses and Their Responsibilities

Who Must Comply

The Code applies to any business that sells or serves food, including:

Cafés and restaurants
Caterers and food trucks
Supermarkets and grocers
Childcare centres and aged care facilities
There are no exemptions for small businesses — all must comply.

Key Responsibilities for Operators and Staff

Business owners, managers, and staff must follow safe food practices, maintain hygienic premises, and ensure staff are appropriately trained in food safety.

Documentation and Records

Businesses must keep records such as:

Temperature monitoring logs
Cleaning schedules
Allergen management plans
These records are essential for demonstrating compliance during inspections.

Food Safety Standards in Practice: Standards 3.1.1 to 3.2.2A

Standard 3.1.1 – Interpretation and Application

This standard defines key terms used in other standards, setting the scope of food safety obligations for all food businesses.

Standard 3.2.1 – Food Safety Programs

Certain high-risk food businesses must implement written food safety programmes that identify hazards and control measures. These programmes must be verified regularly.

Standard 3.2.2 – Food Safety Practices and General Requirements

This standard covers:

Health and hygiene of food handlers
Cleaning and sanitising
Prevention of food contamination

For example, employees must report illnesses that may pose food safety risks.

Standard 3.2.2A – Food Safety Management Tools (2023)

Introduced in 2023, this standard requires:

A qualified food safety supervisor
Mandatory food handler training
Records of key food safety controls

This standard strengthens accountability across the industry.

Legal and Compliance Implications

Inspections and Audits

Local councils and state regulators conduct inspections, checking hygiene, labelling, temperature records, and allergen controls. The frequency depends on business type and risk level.

Consequences of Non-Compliance

Non-compliance can result in:

Fines or penalties
Legal action
Temporary or permanent business closure
Damage to business reputation

Staying Compliant

Tips for maintaining compliance include:

Appointing a food safety supervisor
Using digital tools for record-keeping
Providing regular refresher training for staff

How to Access and Interpret the Code

Navigating the FSANZ Website

The FSANZ website offers easy access to the full Food Standards Code. You can browse by standard or search by topic (e.g., “allergen labelling” or “Standard 3.2.2”).

Using the Code in Your Workplace

For example, café owners can check labelling requirements for baked goods or verify how to declare allergens on menus.

Importance of Food Safety Training

Who Needs Food Safety Training?

All food handlers — from kitchen staff to servers — should complete food safety training, especially those working in high-risk businesses like childcare centres or aged care facilities.