Food Standards

Food Standards Code

The Food Standards Code is a set of legislative requirements for food premises across Australia.

The Code is broken into several parts including:

Chapter One - Introduction and standards that apply to all foods

• Preliminary
• Labelling and other information requirements
• Foods requiring pre-market clearance
• Substances added to or present in food
• Microbiological limits and processing requirements
• Contaminants and residues

Chapter Two - Food Standards

• Cereals
• Fruit and vegetables
• Meat, eggs and fish
• Edible oils
• Dairy products
• Non-alcoholic beverages
• Alcoholic beverages
• Sugars and honey
• Standards for other foods
• Special purpose foods

Chapter 3 - Food Safety Standards (Australia only)

• Preliminary
• Food safety requirements
• Food safety programs for food service to vulnerable persons

Chapter 4 - Primary Production Standards (Australia Only)

• Primary production standard for:
  • poultry
  • seafood
  • meat
  • dairy products
  • eggs and egg products
  • seed sprouts
  • berries
  • leafy vegetables
  • melons
• Wine production requirements
• Primary production and processing standards - preliminary provisions

Schedules

• Schedule 1 RDIs and ESADDIs
• Schedule 2 Units of measurement
• Schedule 3 Identity and purity
• Schedule 4 Nutrition, health and related claims
• Schedule 5 Nutrient profiling scoring method
• Schedule 6 Required elements of a systematic review
• Schedule 7 Food additive class names (for statement of ingredients)
• Schedule 8 Food additive names and code numbers (for statement of ingredients)
• Schedule 9 Mandatory advisory statements
• Schedule 10 Generic names of ingredients and conditions for their use
• Schedule 11 Calculation of values for nutrition information panel
• Schedule 12 Nutrition information panels
• Schedule 13 Nutrition information required for food in small packages
• Schedule 14Technological purposes performed by substances used as food additives
• Schedule 15 Substances that may be used as food additives
• Schedule 16 Types of substances that may be used as food additives
• Schedule 17 Vitamins and minerals
• Schedule 18 Processing aids
• Schedule 19 Maximum levels of contaminants and natural toxicants
• Schedule 20 Maximum residue limits [applies in Australia only]
• Schedule 21 Extraneous residue limits [applies in Australia only]
• Schedule 22 Foods and classes of foods
• Schedule 23 Prohibited plants and fungi
• Schedule 24 Restricted plants and fungi
• Schedule 25 Permitted novel foods
• Schedule 27 Microbiological limits for foods
• Schedule 26 Food produced using gene technology
• Schedule 28 Formulated caffeinated beverages
• Schedule 29 Special purpose foods