Food Standards Code legislation

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On this page

• Chapter 1: Introduction and standards that apply to all foods
• Chapter 2: Food standards
• Chapter 3: Food safety standards (Australia only)
• Chapter 4: Primary production standards (Australia only)
• Schedules

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Chapter 1: Introduction and standards that apply to all foods

Part 1.1 Preliminary

• Standard 1.1.1 Structure of the Code and general provisions
• Standard 1.1.2 Definitions used throughout the Code

Part 1.2 Labelling and other information requirements

• Standard 1.2.1 Requirements to have labels or otherwise provide information
• Standard 1.2.2 Information requirements - food identification
• Standard 1.2.3 Information requirements - warning statements, advisory statements and declarations
• Standard 1.2.4 Information requirements - statement of ingredients
• Standard 1.2.5 Information requirements - date marking of food for sale
• Standard 1.2.6 Information requirements - directions for use and storage
• Standard 1.2.7 Nutrition, health and related claims
• Standard 1.2.8 Nutrition information requirements
• Standard 1.2.10 Information requirements - characterising ingredients and components of food

Part 1.3 Substances added to or present in food

• Standard 1.3.1 Food additives 
• Standard 1.3.2 Vitamins and minerals
• Standard 1.3.3 Processing aids

Part 1.4 Contaminants and residues

• Standard 1.4.1 Contaminants and natural toxicants
• Standard 1.4.2 Agvet chemicals [applies in Australia only] 
• Standard 1.4.4 Prohibited and restricted plants and fungi 

Part 1.5 Foods requiring pre-market clearance

• Standard 1.5.1 Novel foods
• Standard 1.5.2 Food produced using gene technology 
• Standard 1.5.3 Irradiation of food

Part 1.6 Microbiological limits and processing requirements

• Standard 1.6.1 Microbiological limits in food
• Standard 1.6.2 Processing requirements for meat [applies in Australia only]

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Chapter 2: Food Standards

Part 2.1 Cereals

• Standard 2.1.1 Cereal 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
• Standard 2.2.3 Fish and fish products

Part 2.3 Fruit and vegetables

• Standard 2.3.1 Fruit and vegetables
• Standard 2.3.2 Jam

Part 2.4 Edible oils

• Standard 2.4.1 Edible oils
• Standard 2.4.2 Edible oils spreads

Part 2.5 Dairy products

• Standard 2.5.1 Milk
• Standard 2.5.2 Cream
• Standard 2.5.3 Fermented milk products
• Standard 2.5.4 Cheese
• Standard 2.5.5 Butter
• Standard 2.5.6 Ice cream
• Standard 2.5.7 Dried milk, evaporated milk and condensed milk

Part 2.6 Non-alcoholic beverages

• Standard 2.6.1 Fruit juice and vegetable juice
• 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, vegetable wine and mead
• Standard 2.7.4 Wine and wine product
• Standard 2.7.5 Spirits

Part 2.8 Sugars and honey

• Standard 2.8.1 Sugar and sugar products
• Standard 2.8.2 Honey
• Standard 2.8.3 Native bee honey [applies in Australia only]

Part 2.9 Special purpose foods

• Standard 2.9.1 Infant formula products
• Standard 2.9.2 Food for infants
• Standard 2.9.3 Formulated meal replacements and formulated supplementary foods
• Standard 2.9.4 Formulated supplementary sports foods
• Standard 2.9.5 Food for special medical purposes
• Standard 2.9.6 Transitional standard for special purpose foods (including amino acid modified foods) [applies in NZ only]

Part 2.10 Standards for other foods

• Standard 2.10.1 Vinegar and related products
• Standard 2.10.2 Salt and salt products
• Standard 2.10.3 Chewing gum
• Standard 2.10.4 Miscellaneous standards for other foods

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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 3.2.2A Food safety management tools
• Standard 3.2.3 Food premises and equipment

Part 3.3 Food safety programs for food service to vulnerable persons

• Standard 3.3.1 Food safety programs for food service to vulnerable persons

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Chapter 4: Primary production standards (Australia only)

Part 4.1 Primary production and processing standards - preliminary provisions

• Standard 4.1.1 Primary production and processing standards - preliminary provisions

Part 4.2 Primary production and processing standards

• Standard 4.2.1 Primary production and processing standard for seafood
• Standard 4.2.2 Primary production and processing standard for poultry meat
• Standard 4.2.3 Primary production and processing standard for meat
• Standard 4.2.4 Primary production and processing standard for dairy products
• Standard 4.2.5 Primary production and processing standard for eggs and egg product
• Standard 4.2.6 Production and processing standard for seed sprouts
• Standard 4.2.7 Primary production and processing standard for berries
• Standard 4.2.8 Primary production and processing standard for leafy vegetables
• Standard 4.2.9 Primary production and processing standard for melons

Part 4.5 Wine production requirements

• Standard 4.5.1 Wine production requirements 

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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 14 – Technological 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 26 – Food produced using gene technology
• Schedule 27 – Microbiological limits for foods
• Schedule 28 – Formulated caffeinated beverages
• Schedule 29 – Special purpose foods

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