This is an unofficial consolidated version of the Australia New Zealand Food Standards Code (the Code) provided for your convenience only. The Code published in the Gazette is the official legal document that is given legal force via State, Territory, Commonwealth and New Zealand food legislation. You are advised to refer to the Code published in the Gazette for legal purposes.
Australia New Zealand Food Standards Code
Up to and including Amendment 104 The Australia New Zealand Food Standards Code is now available on the website as a Word Document (Version Microsoft Word 2000) or in pdf format to maintain the integrity of the orginal document. Opening or downloading a pdf file
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Table of contents
Cover page | |
Commentary | |
Amendment History | |
Index | |
Table of contents |
Chapter 1 - General Food Standards
Chapter 1 deals with standards which apply to all foods, however, New Zealand regulates its own Maximum Residue Limits (MRLs) for food, and Standard 1.4.2 regulates MRLs in Australia only.
Chapter 2 - Food Product Standards
Chapter 2 deals with standards affecting particular classes of foods.
Chapter 3 - Food Safety Standards
Chapter 3 deals with food hygiene issues in Australia. New Zealand has its own food hygiene arrangements, and food hygiene is not part of the joint food standards system.
Chapter 4 - Primary Production Standards
Chapter 4 establishes primary production standards for agricultural commodities
Chapter 1 - General Food Standards
PART 1.1 Preliminary
Standard 1.1.1 | Preliminary Provisions - Application, Interpretation and General Prohibitions | |||
Standard 1.1.2 | Supplementary Definitions for Foods |
PART 1.1A Transitional Standards
Standard 1.1A.2 | Transitional Standard for Health Claims | |||
Standard 1.1A.6 | Transitional Standard for Special purposes Foods (including Amino Acid Modified Foods) (New Zealand Only) |
PART 1.2 Labelling and other Information Requirements
PART 1.3 Substances Added to Food
Standard 1.3.1 | Food Additives | |||
| Schedule 1 | |||
Schedules 2,3,4,5 | ||||
Standard 1.3.2 | Vitamins and Minerals | |||
Standard 1.3.3 | Processing Aids | |||
Standard 1.3.4 | Identity and Purity |
PART 1.4 Contaminants and Residues
PART 1.5 Foods Requiring Pre-Market Clearance
Standard 1.5.1 | Novel Foods | |||
Standard 1.5.2 | Food Produced Using GeneTechnology | |||
Standard 1.5.3 | Irradiation of Food |
PART 1.6 Microbiological and Processing Requirements
Standard 1.6.1 | Microbiological Limits for Food | |||
Standard 1.6.2 | Processing Requirements (Australia Only) |
Chapter 2 - Food Product Standards
PART 2.1 Cereals
Standard 2.1.1 | Cereals and Cereal Products |
PART 2.2 Meat, Eggs and Fish
Standard 2.2.1 | Meat and Meat Products | |||
Standard 2.2.2 | Egg and Egg Products | |||
Standards 2.2.3 | Fish and Fish Products |
PART 2.3 Fruits and Vegetables
Standard 2.3.1 | Fruit and Vegetables | |||
Standard 2.3.2 | Jam and Related Products |
PART 2.4 Edible Oils
Standard 2.4.1 | ||||
Standard 2.4.2 | Edible Oils Spreads |
PART 2.5 Dairy Products
PART 2.6 Non-alcoholic Beverages
Standard 2.6.1 | ||||
Standard 2.6.2 | Non-Alcoholic Beverages and Brewed Soft Drinks | |||
Standard 2.6.3 | Kava | |||
Standard 2.6.4 | Formulated Caffeinated Beverages |
PART 2.7 Alcoholic Beverages
Standard 2.7.1 | Labelling of Alcoholic Beverages and Food Containing Alcohol | |||
Standard 2.7.2 | Beer | |||
Standard 2.7.3 | Fruit Wine and Vegetable Wine | |||
Standard 2.7.4 | Wine and Wine Product | |||
Standard 2.7.5 | Spirits |
PART 2.8 Sugars and Honey
Standard 2.8.1 | Sugars | |||
Standard 2.8.2 | Honey |
PART 2.9 Special Purpose Foods
PART 2.10 Standards for Other Food
Standard 2.10.1 | Vinegar and Related Products | |||
Standard 2.10.2 |
Chapter 3 - Food Safety Standards (Australia Only)
PART 3.1 Preliminary
Standard 3.1.1 | Interpretation and Application |
PART 3.2 Food Safety Requirements
Standard 3.2.1 | Food Safety Programs | |||
Standard 3.2.2 | Food Safety Practices and General Requirements | |||
Standard 3.2.3 | Food Premises and Equipment |
PART 3.3
Standard 3.3.1 | Food Safety Programs for Food Service to Vulnerable Persons |
Chapter 4 - Primary Production Standards(Australia Only)
PART 4.2
PART 4.5
Standard 4.5.1 | Wine Production Requirements (Australia only) |