The Fresh Produce Safety Centre (FPSC) has recently released the Fundamental Guidelines for Fresh Produce Food Safety version 5, 2025 – a refreshed, science-based framework to help the fresh produce industry manage food safety risks from production through to post-harvest handling.
Developed through extensive scientific review and consultation with industry, these Fundamental Guidelines reflect the latest evidence, good practices and regulatory alignment to support the continued safety and integrity of fresh produce in Australia and New Zealand.
The Fundamental Guidelines are designed for all businesses across the fresh produce supply chain regardless of size, crop or complexity. They provide practical, HACCP-based insights to help businesses identify and manage food safety hazards, implement good practices and continuously improve.
Key Updates in 2025:
- New chapters on Managing Critical Incident and Recalls, as well as Food Safety Culture
- Additional Appendices:
~ Appendix 02: Food Safety Regulation and Assurance Programmes
~ Appendix 04: The Use and Significance of Faecal Indicator Bacteria - Enhanced guidance on water quality criteria and microbial testing protocols
- Updated content and layout for improved usability
- Updated visuals including refreshed images, figures and decision trees
- Development of complementary Quick Guides for Fresh Produce Food Safety.
The full guidelines can be reviewed and downloaded here.
Simplified "Quick Guides" to key topics can be reviewed and downloaded here.
