Federal Register of Legislation - Australia New Zealand Food Standards Code – Standard 1.5.2 – Food produced using gene technology (2024)

FAQs

What is the standard 1.5 2 in Australia New Zealand food standards? ›

Schedule 26 provides definitions of the terms 'conventional breeding', 'line' and 'transformation event', and lists approved foods produced using gene technology and any conditions for use of the food. This Standard is Australia New Zealand Food Standards Code – Standard 1.5. 2 – — Food produced using gene technology.

The Australia New Zealand Food Standards Code (the Code) sets legal requirements for the labelling, composition, safety, handling, and primary production and processing of food in Australia. The Code is applied and enforced in Victoria under the Food Act 1984.

The Food Act 2014 helps make sure that food sold throughout New Zealand is safe. A central feature of the Act is a sliding scale where businesses that are higher risk, from a food safety point of view, will operate under more stringent food safety requirements and checks than lower-risk food businesses.

contaminant means any biological or chemical agent, foreign matter, or other substances that may compromise food safety or suitability. Biological agents include microorganisms such as bacteria, viruses and moulds. Chemical agents include metals, pesticides and other chemicals that could contaminate food.

Australian/New Zealand Standards are developed by Standards Australia, an independent organisation that prepares and publishes voluntary technical and commercial standards which are sometimes adopted by occupational safety and health regulations.

They agreed to the current 3 priorities in April 2017: reduce foodborne illness. reduce chronic disease related to overweight and obesity. maintain a strong and agile food regulation system.

FSANZ has set the standards for safe food in Australia and New Zealand for more than 25 years. Our work is at the heart of the world class bi-national food regulation system, ensuring consumers in both countries can be confident the food they buy is safe to eat.

2 and 3.2. 2A potentially hazardous food is defined as food that has to be kept at certain temperatures to minimise the growth of any pathogenic microorganisms that may be present in the food or to prevent the formation of toxins in the food.

Food Security is defined as sustainable access to affordable and nutritious kai. Approximately 14% of New Zealand are 'Food Insecure', making putting healthy kai on the table each day a significant challenge and needing assistance (i).

What is the right to food in New Zealand? ›

Everyone has the right to a standard of living adequate for the health and well-being of himself and of his family, including food, clothing, housing and medical care and necessary social services, and the right to security in the event of unemployment, sickness, disability, widowhood, old age or other lack of ...

Eat plenty of vegetables and fruits. Eat plenty of breads and cereals, preferably wholegrain. Include milk and milk products in your diet, preferably reduced or low-fat options. Include lean meat, poultry, seafood, eggs or alternatives.

Food Standards Australia New Zealand (FSANZ) develops standards that regulate the use of ingredients, processing aids, colourings, additives, vitamins and minerals, composition of some foods and foods developed by new technologies.

Food premises must have sufficient natural or mechanical ventilation to effectively remove fumes, smoke, steam and vapours from the food premises. Food premises must have a lighting system that provides sufficient natural or artificial light for the activities conducted on the food premises.

Contamination with chemicals like cleaning products, pesticides, or high levels of additives can make food unsafe for consumption. From 2019 to 2023 there were 24 food recalls for chemical and other contaminants.

Mandatory advisory statements

Clause 2 of Standard 1.2. 3 requires you to provide mandatory advisory statements on certain foods or when certain substances are present in foods. You must always include these statements on the label attached to the food unless the food is exempt from the requirement to bear a label.

Standard 1.2. 5 (Information requirements - Date marking of food for sale) of the Food Standards Code (FSS) outlines the form in which packaged foods must be date-marked to indicate their shelf life, eg. a use by statement or a best before statement.

All beverages containing 0.5% or more ABV must include information on the label about the alcohol content (Standard 2.7. 1). For alcoholic beverages containing more than 1.15% ABV, the label must include the alcohol content as a percentage of ABV or mL/100 ml.