Food Standards Australia New Zealand

Food Standards Australia New Zealand (FSANZ) is a bi-national government agency responsible for developing and administering the Australia New Zealand Food Standards Code, which governs food standards in both Australia and New Zealand. FSANZ was established to ensure a high standard of public health protection and to facilitate trade and commerce in food.

History

FSANZ was established in 1991 as the National Food Authority and later became the Australia New Zealand Food Authority (ANZFA) in 1996. In 2002, it was renamed Food Standards Australia New Zealand to reflect its broader responsibilities.

Functions

FSANZ is responsible for:

• Developing food standards for composition, labeling, and contaminants, including microbiological limits.
• Conducting food safety risk assessments.
• Coordinating food recalls.
• Providing information to consumers to help them make informed choices about food.
• Monitoring and reviewing food standards.

Structure

FSANZ operates under the Food Standards Australia New Zealand Act 1991. It is governed by a Board appointed by the Australian Government and the New Zealand Government. The Board includes members with expertise in public health, food science, consumer rights, and industry.

Food Standards Code

The Australia New Zealand Food Standards Code is a collection of individual food standards that are legally enforceable. The Code covers:

• Food additives
• Food safety practices
• Food labeling
• Genetically modified foods
• Novel foods

Public Health and Safety

FSANZ plays a critical role in protecting public health by:

• Assessing the safety of new food ingredients and technologies.
• Setting maximum residue limits for agricultural and veterinary chemicals.
• Monitoring foodborne illnesses and contaminants in the food supply.

Consumer Information

FSANZ provides resources and information to help consumers understand food labels, make healthier food choices, and stay informed about food recalls and safety alerts.

Related Pages

• Food safety
• Food labeling
• Genetically modified food
• Foodborne illness
• Public health