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Notification Circular 121-20

Notification Circular 121-20 14 May 2020 [121-20] This Notification Circular includes notices that are required to be given to the public, submitters and appropriate government agencies, under the Food Standards Australia New Zealand Act 1991 (FSANZ Act). For information about progress on all current applications and proposals, including anticipated consultation opportunities, see the FSANZ Food Standards Development Work Plan. Approval and Forum notification FSANZ has approved variations arising from the following Applications and Proposals. FSANZ has notified these approvals to the Australia and New Zealand Ministerial Forum on Food Regulation (convening as the Australia and New Zealand Food Regulation Ministerial Council) (Forum):

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    Published December 2023

Notification Circular 122-20

Notification Circular 122-20 15 May 2020 [122-20] This Notification Circular includes notices that are required to be given to the public, submitters and appropriate government agencies, under the Food Standards Australia New Zealand Act 1991 (FSANZ Act). For information about progress on all current applications and proposals, including anticipated consultation opportunities, see the FSANZ Food Standards Development Work Plan. New applications and proposals FSANZ has completed an administrative assessment and accepted the following Application. An opportunity to comment will be available at a later date which will be publicly notified.  General procedure  

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    Published December 2023

A1085 - Food derived from Reduced Lignin Lucerne Line KK179

A1085 - Food derived from Reduced Lignin Lucerne Line KK179 The purpose of the Application is to seek permission for food derived from genetically modified reduced lignin lucerne line KK179. Approval Report - 21 February 2014 (pdf 569 kb) | (word 155 kb) Submissions (zip file 1579 kb) Call for submissions - 8 October 2013 (pdf 736 kb) | (word 114 kb)

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    Published December 2023

Standard 3.2.1 - Food Safety Programs

Standard 3.2.1 - Food Safety Programs ​Standard 3.2.1 - Food Safety Programs A food safety program is a written document indicating how a food business will control the food safety hazards associated with the food handling activities of the business. Only certain high risk food businesses are required to have food safety programs: 

A1087 - Food derived from Insect-protected Soybean Line DAS-81419-2

A1087 - Food derived from Insect-protected Soybean Line DAS-81419-2 The purpose of this application is to seek permission for food derived from soybean plant product genetically modified to provide protection against several lepidopteran pests of soybean. Approval Report - 12 March 2014 (pdf 364 kb) | (word 148 kb)

A1088 - Sodium Hydrosulphite as a Food Additive

A1088 - Sodium Hydrosulphite as a Food Additive This Application seeks to include sodium hydrosulphite (sodium dithionite) as a food additive to be used in the processing of canned abalone. Approval Report - 7 October 2014 (pdf 719 kb) | (word 140 kb)

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Published December 2023

A1089 - Food derived from Herbicide-tolerant Canola Line DP-073496-4

A1089 - Food derived from Herbicide-tolerant Canola Line DP-073496-4 The purpose of this Application is to seek permission for food derived from herbicide-tolerant canola Line 73496, genetically modified to provide tolerance to glyphosate. Approval Report - 12 March 2014 (pdf 658 kb) | (word 150 kb) Submissions (zip file 695 kb) Call for submissions - 13 December 2013 (pdf 578 kb) |…

Published December 2023

NPC database files

NPC database files The NPC database 2011 files contain nutrient data for 2,520 foods and ingredients for energy and the 6 mandatory nutrients. The database files are provided in Microsof Excel format for people who wish to import the food and nutrient information directly into their own software. The NPC database comprises two core files as follows:

  • Food file (XLS 653KB)– contains background information relating to each food such as the food description 
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    Published December 2023

Weight change factors

Weight change factors Weight changes the nutrition information panel The cooking process may change the weight of the recipe's ingoing ingredients, due to gains and/or losses in both water and/or fat. You need to take this weight change into account when producing a nutrition information panel.​

About weight change factors Weight change factors can be either negative (such as where a food loses moisture during cooking) or positive (such as where a dried legume absorbs water during…

Published December 2023

P1032 - Code Maintenance XI

P1032 - Code Maintenance XI The purpose of this Proposal is to make minor amendments including the correction of typographical errors, inconsistencies and formatting issues and updating of references. However, following consideration of the issues covered by this Proposal, a number were determined to be outside the scope of the minor procedure. As FSANZ wished to progress those issues, P1032 has been abandoned and P1033 prepared under the general procedure so that those issues can proceed.  Abandonment - 3 June 2014 (pdf 117 kb) | (word 49 kb)…

Published December 2023