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What is it?
The Australia and New Zealand Food Standards Code includes labelling regulations that apply to food for sale in Australia and New Zealand and food imported into both countries. These regulations not only apply to food for sale in the retail market but also food that is prepared in restaurants, schools, canteens and catering institutions

Information that must appear on a food label:

Name of the food

Identification of packaging

Name and address of manufacturer

Warning statements (eg egg, nuts, milk, gluten)

List of ingredients

Use by/ Best before date

Nutrition and health related claims

Nutrition information panel

Proportion of ingredients shown in %

Use and storage

Country of origin

Weight & measurment of contents.

Infomation the must not appear on food label:

Anything false, misleading or deceptive.

Any claim that a particular product can cure a specific illness or disease

A claim such as 'vitamin enriched" or "vitamin fortified" or a comparison of the vitamin or mineral content with any food

The word 'health' when used in conjunction with the name of the food.

Any statement or claim that the food is a slimming food or has weight-reducing properties.

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FSANZ Food Standards Code
FSANZ Food Standards Code

The FSANZ (Food Safety Australia New Zealand) Food Standards Code is made up of 4 chapters and is in place so safety can be assured for consumers. It is a criminal offence to not abide by this Code.

CHAPTER 1:
General food standards. Here is where a variety of different general things apply. Includes; definitions, labelling requirements, information on substances added to food (additives & vitamins and minerals), residues (agricultural & veterinary), pre-market approval for food and processing requirements (microbiological - eg. egg whites must be pasteurised)

CHAPTER 2:
Focuses more on particular types of food, most notably the ones on the guide to healthy eating. Contains a lot of information to do with the make-up of these foods; identity/name of the food, the actual make-up and microbiological make-up of the food, the analytical standard (specific things like fibre) and labelling requirements for these specific ones.

CHAPTER 3:
Food hygiene. Goes over food safety programs like HACCP and food safety practices like packaging, storage, distribution and food recalls. Goes over how equipment must be thoroughly cleaned. Also goes over food services in aged care facilities etc.

CHAPTER 4:
Mainly focuses on production. Goes into the PPP (Primary Production Processing) in Australia. This is; application of risk-management strategies, more about HACCP principles and are for a range of various industries.

FOOD LABELLING
FOOD LABELLING
What is it?
The Australia and New Zealand Food Standards Code includes labelling regulations that apply to food for sale in Australia and New Zealand and food imported into both countries. These regulations not only apply to food for sale in the retail market but also food that is prepared in restaurants, schools, canteens and catering institutions

Information that must appear on a food label: 
Name of the food
Identification of packaging
Name and address of manufacturer
Warning statements (eg egg, nuts, milk, gluten)
List of ingredients 
Use by/ Best before date
Nutrition and health related claims
Nutrition information panel
Proportion of ingredients shown in %
Use and storage
Country of origin
Weight & measurment of contents.
Infomation the must not appear on food label:
Anything false, misleading or deceptive.
Any claim that a particular product can cure a specific illness or disease
 A claim such as 'vitamin enriched" or "vitamin fortified" or a comparison of the vitamin or mineral content with any food
The word 'health' when used in conjunction with the name of the food.
Any statement or claim that the food is a slimming food or has weight-reducing properties.
HACCP
HACCP
Hazard Analysis Critical Control Points.  
It's a food safety control system that identifies potential food hazards. It makes sure all food is prepared, manufactured and handled safely. A business can't be started unless their food safety program is approved. 
HACCP reduces the risk of unsafe food reaching the consumer. eg prevention of spoilage and food poisoning. Their safety procedures start from primary production or all way through to the consumer. They take steps to prevent remove and reduce hazards and   closely monitor critical control points. Some things that can go wrong are temperature (depending on hot or cold food) control and sanitation.  HACCP identifies actions that are to take place if a problem occurs. To show this system is working  it is reviewed on a regular basis . Accurate and reliable recorded results are kept for auditing and to check for improvements. 
  
State and territory gover
 State and territory governments throughout Australia have two key responsibilities in relation to all national food legislation
local authorities
local authorities
local authoritah points
.employment of environmental health officers
.registration of food businesses, including the approval of suitable food safety programs
.inspection of all food premises on an annual basis before the business can apply for re-registration
.follow-up of 'closure orders' and ensuring food premises are cleaned up in cases where there has been a food poisoning incident
.enforcement of food product recalls and overseeing of the destruction and disposals of recalled food
.education of food retailers and their employees in best practice to safeguard the quality of food sold
. 

 
The Department of Agriculture and Water Resources. -operates on a national level. -Regulates all plant, animal goods coming into Australia. -Also importation of raw and manufactured foods. Responsibilities: -Imported food inspections. Food that is considered to be a risk needs to pass 5 consecutive tests - Exports from Australia -Border protection - ensuring that agricultural industries and native animals are protected from pests and diseases. Dogs are trained to detect food at airports.an
The Department of Agriculture and Water Resources.                 -operates on a national level.  -Regulates all plant, animal goods coming into Australia.   -Also importation of raw and manufactured foods. Responsibilities:                        -Imported food inspections. Food that is considered to be a risk needs to pass 5 consecutive tests                      - Exports from Australia -Border protection - ensuring that agricultural industries and native animals are protected from pests and diseases. Dogs are trained to detect food at airports.an
, manufactured and handle
 , manufactured and handled safety 
State Authorities:
State Authorities:
What is it?
State and territory governments throughout Australia have two key responsibilities in relation to all national food legislation 
There are Implementation and Enforcement. They are required to make sure that the food standards developed by FSANZ are implemented by becoming law in their state. The Food Act Legislation was introduced by the Victorian Government in 1984. This act and other acts similar to it in later years such as the one in 1997, 2001 and 2009 are the means by which the FSANZ Food Standard  Code is applied as law in Victoria. The Food Act 1984 covers all food premises that manufacture, package, transport or sell food in the state, including restaurants and takeaway food outlets. 
Within Victoria, the Department of Health and Human Services Food Safety Unit is the authority responsible for implementing the Food Act. It's major responsibilities are as follows:
Developing guidelines to assist food businesses to prepare a food safety program before they can register their business. 
Approving all food safety auditors and food analysts who will review the food safety program of food businesses. 
Overseeing any food contamination or food poisoning incident within the state
Issuing 'closure orders' against a food premise if a food contamination or food poisoning incident occurs.
Appointing food recall action officers should any food product need to be recalled.
Notifying municipal councils of any food recalls 
Providing advice on policy matters to local governments relating to food safety regulations. 

 add

# data[].attributes.body
The FSANZ (Food Safety Australia New Zealand) Food Standards Code is made up of 4 chapters and is in place so safety can be assured for consumers. It is a criminal offence to not abide by this Code.

CHAPTER 1:

General food standards. Here is where a variety of different general things apply. Includes; definitions, labelling requirements, information on substances added to food (additives & vitamins and minerals), residues (agricultural & veterinary), pre-market approval for food and processing requirements (microbiological - eg. egg whites must be pasteurised)

CHAPTER 2:

Focuses more on particular types of food, most notably the ones on the guide to healthy eating. Contains a lot of information to do with the make-up of these foods; identity/name of the food, the actual make-up and microbiological make-up of the food, the analytical standard (specific things like fibre) and labelling requirements for these specific ones.

CHAPTER 3:

Food hygiene. Goes over food safety programs like HACCP and food safety practices like packaging, storage, distribution and food recalls. Goes over how equipment must be thoroughly cleaned. Also goes over food services in aged care facilities etc.

CHAPTER 4:

Mainly focuses on production. Goes into the PPP (Primary Production Processing) in Australia. This is; application of risk-management strategies, more about HACCP principles and are for a range of various industries.

# data[].attributes.body
Hazard Analysis Critical Control Points.
It's a food safety control system that identifies potential food hazards. It makes sure all food is prepared, manufactured and handled safely. A business can't be started unless their food safety program is approved.
HACCP reduces the risk of unsafe food reaching the consumer. eg prevention of spoilage and food poisoning. Their safety procedures start from primary production or all way through to the consumer. They take steps to prevent remove and reduce hazards and closely monitor critical control points. Some things that can go wrong are temperature (depending on hot or cold food) control and sanitation.  HACCP identifies actions that are to take place if a problem occurs. To show this system is working it is reviewed on a regular basis . Accurate and reliable recorded results are kept for auditing and to check for improvements.

# data[].attributes.body
State and territory governments throughout Australia have two key responsibilities in relation to all national food legislation

# data[].attributes.body
local authoritah points
.employment of environmental health officers
.registration of food businesses, including the approval of suitable food safety programs
.inspection of all food premises on an annual basis before the business can apply for re-registration
.follow-up of 'closure orders' and ensuring food premises are cleaned up in cases where there has been a food poisoning incident
.enforcement of food product recalls and overseeing of the destruction and disposals of recalled food
.education of food retailers and their employees in best practice to safeguard the quality of food sold
.

# data[].attributes.headline
The Department of Agriculture and Water Resources.                 -operates on a national level.  -Regulates all plant, animal goods coming into Australia.   -Also importation of raw and manufactured foods. Responsibilities:                        -Imported food inspections. Food that is considered to be a risk needs to pass 5 consecutive tests                      - Exports from Australia -Border protection - ensuring that agricultural industries and native animals are protected from pests and diseases. Dogs are trained to detect food at airports.an

# data[].attributes.subject
The Department of Agriculture and Water Resources.                 -operates on a national level.  -Regulates all plant, animal goods coming into Australia.   -Also importation of raw and manufactured foods. Responsibilities:                        -Imported food inspections. Food that is considered to be a risk needs to pass 5 consecutive tests                      - Exports from Australia -Border protection - ensuring that agricultural industries and native animals are protected from pests and diseases. Dogs are trained to detect food at airports.an

# data[].attributes.body
What is it?
State and territory governments throughout Australia have two key responsibilities in relation to all national food legislation
There are Implementation and Enforcement. They are required to make sure that the food standards developed by FSANZ are implemented by becoming law in their state. The Food Act Legislation was introduced by the Victorian Government in 1984. This act and other acts similar to it in later years such as the one in 1997, 2001 and 2009 are the means by which the FSANZ Food Standard  Code is applied as law in Victoria. The Food Act 1984 covers all food premises that manufacture, package, transport or sell food in the state, including restaurants and takeaway food outlets.
Within Victoria, the Department of Health and Human Services Food Safety Unit is the authority responsible for implementing the Food Act. It's major responsibilities are as follows:

Developing guidelines to assist food businesses to prepare a food safety program before they can register their business.

Approving all food safety auditors and food analysts who will review the food safety program of food businesses.

Overseeing any food contamination or food poisoning incident within the state

Issuing 'closure orders' against a food premise if a food contamination or food poisoning incident occurs.

Appointing food recall action officers should any food product need to be recalled.

Notifying municipal councils of any food recalls

Providing advice on policy matters to local governments relating to food safety regulations.