Food Standards Code Revision

May 20, 2015 at 10:22 AM

FSANZ has reviewed the Food Standards Code to make requirements clearer and ensure it better meets the needs of stakeholders. The revised Code was gazetted on 10 April 2015 and changes take effect on 1 March 2016. The new Code can be viewed here.
FSANZ have produced a video and other resources to explain the changes. Find them here.

Tags: Food Standards Code revision
Category: News



carbon monoxideRMP template formsNovel foodsweights and measursImported foodNational Programme guidelinesFood processing criteriairradiated foodallergen labellingFood Standards Code Template Food Control PlanPregnancy warning labels on alcoholImported Food made with fortified ingredientsPet FoodDrying fruits and vegetables for food safetyAcidifying Foodsale of raw milkfish processingFood Safety Assessor positionE coli 0157 Food safety and CoronavirusPrivate LabelImported Food Risk AdviceStorage of meat and seafoodforeign object auditsAllergen managementHigh Pressure Processingsalami food safety guidelinesCalculating alcohol in brewed soft drinkspreservatives in meatsous vide for foodserviceWinemakers Food Safety TemplateImported forzen berriesFood Control Plan evaluationFood RecallsFood labelingJob VacancyImported FoodsTemplate FCPshelf life determinationSignificant amendments to Food Control PlansCountry of Origin labelling for foodFood Recall ProceduresHepatitis in frozen berriesNational ProgrammeHepatitis A in frozen berriesListeria outbreakFood Safety Culture resourcesCOVID 19food defenceSalami manufactureBacterial levels in foodLaboratory training coursesFood Act 2014 resourcesGuidelines for National ProgrammesNational Programme guidanceNPDInternal Audit trainingHPPHACCP trainingmetal detector functionalityConcentration and Dryingpre-op inspectionsFood recall Risk ManagementDehydrating foodsAcidificationshelfe life guidelinesAssured Food Safety new websitefood safety programme templatesDomestic fridgesreview of food traceability practiceshydrogen cyanide and apricot kernelsweights and measuresfood packagingcontract food safety specialistcustom Food Control Planvacuum packingfood legislation updatesOffice administrator positionLabelling of irradiated foodListeria guidelinesUCFM GuidelinesFood Fraud ToolkitFood safety governanceFood Safety Buddy magazinefood allergen labellingHemp seed food labellingCoronavirusfood standards code indexfood contact packagingfresh produce sanitationgluten freeMicrobiological Limits in Foodglazed seafood weightsraw milkPathogen swabbingListeria Outbreak Rock Melonalcoholic beverages composition requirementsWater activity seminarMilk allergen in dark chocolateCustomise Your National Programmehow to determine shelf life of foodslabel reviewsHeat treatments for meat and seafoodTotal Diet SurveyListeria testing of ready to eat foodsFood business registrationFood Recall guidelinesFood Protection ForumStandard 1.6.1 Listeria testingraw milk safetyFood Safety ToolkitCross contamination E coli 0157Food Safety WatchFSANZ Food Allergen PortalSummary of Changes to Food Standards CodeHealth Star RatingListeria monocytogenes in ready to eat foodsfood preservationHepatitis ACalculate sanitiseralcohol warning labelsFood allergensPregnancy warning labelscrisis management guidelinesFood Safety data captureFermenting vegetablesHemp seed can be sold as foodFood safety training resourcesfood weights and measurespart time food safety rolesous videlisteria online trainingLupincarbon monoxide in fish processingMaking food for animalsFree Listeria training moduleListeria samplingFood FraudEgg shelf lifeMicrobiological reference criteriafood safety auditorFood Safety training coursesAlcohol in kombuchaCoronavirus and food safetyFood allergenFood Notice for Food Control Plans and National Programmes Cooking meat and seafoodFood safety trendsFood Safety postersTop 5 Food Safety TopicsRMP resourcesFSSC 22000Food Standards Code revisionfood and botulism riskPreparing food industry sanitisersFood Allergen PortalFCP evaluationFront of pack labellingEgg labellingfood safety updatesStarting a Food businessHamburger meat cookingMy Food Planfood traceabilityEnvironmental swabbingfood safety roleNew Product Developmentrare or lightly cooked meat guidelinesFood premises requirementsDietary Supplements requirementsCommercial sterilisationWSMP templatebrix pH and water activityfood industry crisis managementWhich microbiological limits do I useFood Regulations 2015Food labellingFoodRecall templateFood safety and Covid 19modified atmosphere packingListeria monocytogenes in ready to eat foodFood Act 2014 exemptionsHACCP podcastFood safety cultureHot holding meat and seafoodListeria swabbingHPP for milksulphites in meatpreserving food with acidsFood fermentationAlcohol labelling guideStandards for food premisesHurdle TechnologySelf supply waterHome based food businessesapricot kernels and food safetyHousehold RefrigeratorsSushi guidelinesNational ProgrammesListeria trainingFood Act 2014x ray detector functionalityNovel food processing technologiesCovid 19 implications for food manufacturingcontrol of Hepatits A in berriesMeat smokingFurther Processing guidelinesFeeding food waste to pigs