Food Regulations

TRANS-TASMAN STANDARDS

ANZ Food Regulations

Unified Compliance Standard Across Australia & New Zealand.

Maintaining compliance with Australia and New Zealand food safety regulations is critical for commercial kitchen operators, food service venues, and supply chain managers. Providing precise consumer information – from strict Plain English Allergen Labelling (PEAL) to risk-based Food Control Plans – secures your legal status and protects your customers.

Explore the food regulations governing food businesses in this region.

Professional commercial kitchen culinary assembly in Australia

ANZ Food Safety & Labelling

Trans-Tasman Food Code & Joint Statutory Standards

CODE Bi-National

The Food Standards Code

Overarching statutory standards managing food composition, storage, processing, and public safety across both Australia and New Zealand. Click to view full details.

  • Composition and Safety: Restricts chemical food additives, contaminants, nutritive limits, and maximum agricultural residue limits (MRLs).
  • Unified Labelling Rules: Outlines general rules for food identifiers, mandatory packaging date markings, and standard ingredient percentages.
  • Primary Processing Limits: Directs biosecurity standards and hygienic handling policies for dairy, meat, seafood, and egg producers.

Official Resources

FSANZ Code Portal Chapters 1 & 2 Overview
PEAL Allergens

Plain English Allergen Labelling (PEAL)

Mandatory trans-Tasman allergen reforms specifying exact terminology, visually prominent bolding, and mandatory summary declarations. Click to view full details.

  • Specific Common Names: Mandates the use of clear English names for allergen sources (e.g. declaring “wheat”, “barley”, or “rye” instead of just “gluten”).
  • Visual Bolding Prominence: Requires text containing specified allergens to be printed in bold font within ingredient declarations to catch the consumer’s eye.
  • Mandatory Summary Block: Labels must display a distinct “Contains:” statement directly adjacent to or beneath the ingredient list.

Official Resources

FSANZ PEAL Hub PEAL Business Resources
NZ MPI Food Act

New Zealand Food Safety Framework

Risk-based regulatory system enforced by the Ministry for Primary Industries (MPI) focusing on operational hazards under the Food Act 2014. Click to view full details.

  • Food Control Plans (FCP): Higher-risk operations (such as school canteens, restaurants, and caterers) must register and maintain written hazard programs.
  • National Programmes (NP): Medium-to-lower risk canteens and prepackaged retail sites register under standard verification rules.
  • Independent External Audits: Commercial operators are subject to scheduled inspections by recognized independent food safety verifiers.

Official Resources

MPI Food Safety Portal “My Food Rules” Sizing Tool
AU STATE EHO Inspections

Australian State & Territory Food Acts

Localised enforcement of the joint Food Standards Code through state health authorities, state Food Acts, and municipal Environmental Health Officers. Click to view full details.

  • State Legislation Authority: Retail and service kitchens must operate in compliance with state-specific acts (e.g. *Food Act 2003 (NSW)*).
  • Food Safety Supervisors: Most states legally require commercial kitchens to employ at least one certified, actively trained supervisor on site.
  • EHO Sourcing Audits: Municipal inspectors verify ingredient traceability, correct storage temperatures, and hygienic separation.

Official Resources

NSW Food Authority Victoria Health Food Safety
CLAIMS Nutrition

Nutrition, Health & related Claims

Standard 1.2.7 governs voluntary nutritional and health-benefit statements on packaging and digital ordering applications. Click to view full details.

  • Nutrient Profiling scoring (NPSC): Foods carrying general or high-level health claims must satisfy strict baseline nutritional profiles.
  • Nutrition Content Claims: Statements relating to nutrient presence (e.g. “low fat” or “high calcium”) must meet exact criteria in the Code.
  • Systematic Self-Notification: Operators using general health claims must notify FSANZ or rely on established relationship dossiers.

Official Resources

FSANZ Nutrition Claims Portal Standard 1.2.7 Statute (Cth)

Food Regulations

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