Foodwise Summer

Foodwise

Welcome to the quarterly newsletter from the NSW Food Authority, with the latest information for the NSW food industry. 

Highlights in this edition include: 

• NSW cultured quail an Australian first
• Warmer weather heightens seafood Vibrio risk
• Plant-based milk manufacturer fined $120,000 for incorrect labelling
• Update on requirements for berries, leafy vegetables and melons.

Is there something you’d like to see in Foodwise? Let us know at food.contact@dpird.nsw.gov.au or phone 1300 552 406. 

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It’s been 20 years since we launched Foodwise – and we’re asking for your thoughts to help us keep it fresh and relevant. Foodwise is designed to keep the food industry informed on new regulations and emerging issues and share tools, resources, and events to help you stay ahead.

Please take our 1–2 minute anonymous survey to help shape its next chapter. 

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Food ministers endorse revised national egg standard

Australia and New Zealand food ministers met on 14 November 2025 to consider food regulation and policy matters. Key outcomes included:

• Food Standards Australia New Zealand (FSANZ) will lead a labelling review amid the growing relevance of digital labelling.
• Ministers endorsed the revised Primary Production and Processing for Eggs and Egg Products Standard to strengthen egg food safety.
• FSANZ provided updates on its review of young child formula and Health Star Rating preparatory work.

More information is on the Food Regulation website.

NSW cultured quail an Australian first

Cell-cultured or “lab-grown” meat is popping up on menus around the state after it was officially approved by Food Standards Australia New Zealand (FSANZ) this year.

Produced by NSW-based business Vow, the cultured quail is the first cell-cultured food sold in Australia and New Zealand and required changes to the Food Standards Code.

A new schedule has been introduced listing permitted cell-cultured foods, while a new standard (3.4.1) outlines production and processing food safety requirements, including controls on inputs, equipment, premises and monitoring.

Read more.

Goulburn students engaged in food safety

About 300 children in the Goulburn region are primed with food safety skills for life after a Goulburn Mulwaree Council initiative.

The council’s environmental health team ran a session at a local school in Food Safety Week to introduce children to food safety basics and common myths.

The council also distributed fun goodie bags including an insulated lunch bag, ice brick, hand sanitiser and the Food Authority’s Micro Mission story book. The educative book is available to download from our website at Sam and Lee's Micro Mission - a food safety adventure (PDF, 7.1 MB).

Stay safe this summer

Salmonella food poisoning typically doubles in summer as long family feasts, eating outside and warmth offer the ideal environment for bacteria to grow.  

Risks increase when food is left out for long periods, or fridges struggle to cool when they’re packed with leftovers.

Our summer eating guide has you sorted with plenty of advice, from Christmas ham hints and turkey tips to hosting food-safe barbecues and family feasts.

New farm planning tool

A new tool is available for dairy, horticulture and poultry farmers who want to expand, change or upgrade their existing operations.

Simply answer questions in myFarmPlanner to receive a summary of relevant planning legislation, approvals, licences and other considerations. 

Try the new tool on the Department of Primary Industries and Regional Development website.

Food Authority shares insights on food safety resilience

Science, collaboration, and innovation in food safety set the tone for the recent AIFST & SQF Food Safety Forum. Under the theme From Risk to Resilience: Strengthening the Safety of Agrifood Systems, speakers explored how leadership and innovation are key to strengthening the safety and sustainability of agrifood systems. 

NSW Food Authority Acting CEO Andrew Davies spoke at the event, highlighting how the fast-evolving food industry is driving regulators to adapt quickly. He explored emerging innovations in food production and supply, the challenges they create, and how NSW and Australian regulators are responding.

Prosecutions

Plant-based milk manufacturer fined $120,000 for incorrect labelling

A NSW plant-based milk manufacturer has been convicted and fined $120,000 in the NSW Supreme Court for providing incorrect storage instructions on some of its products.

Inside Out Nutritious Goods Pty Ltd pleaded guilty to 10 NSW Food Act 2003 offences that related to contravening a labelling provision of the Food Standards Code.

The court heard that between 24 October 2022 and 12 January 2023, Inside Out sold 198,550 bottles of oat and almond milk products which, despite requiring refrigeration for safety, were incorrectly labelled with the directions “Once opened, keep refrigerated and consume within 5 days”.

Read more.

AlphaEarth convicted without penalty

The proprietor of Nimbin-based business AlphaEarth was convicted without further penalty of 2 charges in Lismore Court in July.

The charges, brought by Lismore City Council, related to failing to notify the appropriate enforcement agency before conducting a food business and a labelling offence.

For details, see AlphaEarth.

Save the date for Central Coast retail food business session

Retail food businesses on the Central Coast can learn how to instil and strengthen a culture of food safety at a free information session in February.

Co-hosted by Central Coast Council and the Food Authority, the Retail and Food Service Information Session will share practical steps for businesses to keep food safe and protect customers from foodborne illness. 

When: Tuesday 24 February 2026, 9am
Where: Gosford RSL Club, 26 Central Coast Highway, West Gosford
RSVP: Via Humanitix

Get your business ready to separate food waste

From 1 July 2026 businesses or institutions that sell or handle food, like supermarkets, cafes, schools and hotels, must separate food waste from general waste. 

The Food Organics and Garden Organics (FOGO) business mandate, led by the NSW Environmental Protectional Authority (EPA), will be implemented in stages based on weekly rubbish volumes.

For EPA information and resources, visit their website.

LGU team spreads food safety messaging across NSW

Members of our Local Government Unit (LGU) team enjoyed strengthening partnerships and food safety across the state during NSW Small Business Month.

The team gave food safety presentations at 3 events, sharing information on legislation and compliance, preventing foodborne illness, allergen management, and cleaning and sanitising.

The first 2 events, held with Gosford City Council on 21 October and Fairfield City Council on 29 October, focussed on small food business startups. Cellar doors, homebased businesses, cafes employing people with disability, and pizza shops, were among those who attended.

Warm country hospitality at Narrabri Shire Council’s inaugural Hospitality Summit on 30 October rounded off the week.

Audits and inspections

From July to September 2025, the Food Authority conducted 798 audits and inspections of licensed meat businesses, recording a 1% increase in compliance compared to the same period last year. Corrective actions related to analytical testing and preservative levels in processed meats. A lack of understanding of relevant food standards was identified as the primary contributing factor. 

Future compliance activities in the sector will continue to focus on managing risks associated with preservative use and addressing individual cases of poor performance. 

The table below compares compliance rates and audit activity in the meat sector for the same periods in 2024 and 2025. 

Audits and inspections

From July to September 2025, the Food Authority conducted 71 audits and inspections of licensed seafood businesses, resulting in a 1% decrease in compliance compared to the same period in 2024. 

Audit frequency is determined by risk and will remain on a 2-year cycle. Complaints, inspections, and investigations relating to seafood businesses will continue to be managed on as needed.  

The table below compares compliance rates and audit activity in the seafood sector for the same periods in 2024 and 2025. 

Warmer weather heightens seafood Vibrio risk  

Reports of Vibrio illness associated with Australian seafood including raw and cooked prawns, sushi, crabs, mussels, sardines and oysters have increased in recent years.

Vibrio are naturally occurring bacteria found in most marine environments. Higher levels often occur in waters where the temperature is above 15°C.

Vibrio are often present in seafood in low numbers at harvest and, if the seafood is not handled correctly, can multiply to dangerous levels. Seafood consumed raw or lightly cooked is most at risk.

Reducing the risk

The most important factor to reduce Vibrio risk is following best practice temperature control procedures from the moment of harvest and throughout the supply chain. 

Fishers need to follow their food safety plans and place harvested product under temperature control (ice or refrigeration) as soon as possible.

Shellfish harvesters must follow the time/temperature protocols in the NSW Shellfish Industry Manual (PDF, 589KB) and Vibrio risk management for NSW oyster farmers factsheet (PDF 158KB).   All shellfish must be protected from temperature extremes from the moment of harvest and throughout the supply chain. 

Businesses storing and transporting seafood must maintain effective temperature control. Periods where seafood is out of temperature control, such as on loading docks, should be minimised.  Read more.

Audits and inspections

From July to September 2025, the Food Authority conducted 158 audits and inspections of licensed dairy businesses. The sector maintained strong performance, with 96% of businesses achieving an acceptable compliance outcome. High standards also continued in the Third Party Audit (TPA) program for dairy businesses. 

Key corrective actions related to hygiene and sanitation and food safety program implementation. 

The table below compares compliance rates and audit activity in the dairy sector for the same periods in 2024 and 2025. 

Compliance discussed at dairy industry committee

The NSW Dairy Industry Consultative Committee met on 22 October 2025.

Matters discussed included food safety compliance results, animal welfare standards and an update on national virtual fencing.

For full details, see the committee’s summary of meeting outcomes (PDF, 198 KB).

Audits and inspections

From July to September 2025, the Food Authority conducted 89 audits and inspections of licensed egg businesses. The sector maintained its high compliance rate of 96%. 

Audit frequency is determined by risk and will remain on a 2-year cycle. Complaints, inspections, and investigations will continue to be managed as needed.

The table below compares compliance and audit activity in the egg sector for the same periods in 2024 and 2025. 

Audits and inpsections

From July to September 2025, the Food Authority conducted 36 audits and inspections of licensed plant product businesses, resulting in a 75% compliance rate.

The compliance team will focus on developing targeted strategies, such as education initiatives and a poor performer program, to address key high-risk areas. 

The primary issues leading to corrective actions were non-compliance with the Food Standards Code and hygiene and sanitation deficiencies. 

The table below compares compliance rates and audit activity in the plant sector for the same periods in 2024 and 2025. 

Update on berry, leafy vegetable and melon requirements

The Food Authority has progressed arrangements for new national berry, leafy vegetable and melon standards in NSW.

The new requirements for berry, leafy vegetable and melon primary production and processing businesses will apply from 12 February 2026, with a focus on building awareness of the new requirements and educating businesses on the importance of food safety practices.

We are updating our online notification and licence application forms and hope to have these available to businesses early in the new year.

We’re also developing a range of tools and resources, including an educational program comprising grower workshops, personalised advice, and informal farm/site visits, to help businesses comply. 

In the meantime, more information about the requirements is now available on our website:

• Berries, leafy vegetables and melons
• Frequently asked questions

Audits and inspections

From July to September 2025, the Food Authority carried out 312 audits and inspections of licensed hospitals and aged care facilities, with 100% compliance achieved. 

Corrective actions related to pre-requisite programs, specifically inadequate calibration programs and process control, for example, not completing monitoring records at the required frequency. 

The table below compares compliance rates and audit activity in the vulnerable persons sector for the same periods in 2024 and 2025. 

Feedback sought on draft industry training products

Service and Creative Skills Australia (SaCSA) is seeking feedback on draft training products it hopes will equip chefs and cooks with the specialised skills needed for aged care and similar settings.
It comes after SaCSA identified that current training does not adequately prepare culinary workers to meet the complex nutritional needs of ageing Australians.

Learn more about the project and review the training products and provide your feedback via the SaCSA website. Consultation closes 7 March 2026.

Audits

Third-party auditors (TPAs) conducted 333 audits between 1 July 2025 and 30 September 2025, taking an average of 3.4 hours (1,129 audit hours/333 audits) to complete an audit across the 4 industry sectors TPAs operate in. All audits attained an acceptable audit outcome. 

The table below outlines the results across specific industry sectors serviced by TPAs. 

Changes to how TPA audits are scheduled

Licensed food businesses participating in the TPA program will have greater flexibility in scheduling their audits next year.

Businesses with an A rating are no longer required to schedule audits in line with the last audit date. Those with a B or C rating will need to be audited at an increased frequency, to be organised directly with the TPA. 

It might mean some facilities will have more time between their audits as schedules move to the new system.

A new audit reminder process will issue businesses with an initial notice when their audit is due, followed by a reminder if the audit is not done by the end of September.

If audits are not completed by the end of a calendar year, the Food Authority may conduct an unannounced audit charged at full cost.

Processes

• FSANZ is inviting submissions on a revised draft variation to the Food Standards Code, arising from the P1056 - Caffeine Review proposal. Submissions close on 12 December 2025 at 11:59pm.
• FSANZ has published the 2025-26 Cost Recovery Implementation Statement and is undertaking consultation to seek feedback on the broader cost recovery arrangements for applications. View the 2026-27 Cost Recovery Arrangements consultation page to make your submission. Submissions close on 15 February 2026 at 11:59pm.

Calendar items

• Sydney Royal Cheese & Dairy Produce Show - Awards function: Sydney Olympic Park, 19 February 2026
• Retail and Food Service Information Session - Central Coast Council: Gosford, 24 February 2026
• Sydney Royal Easter Show: Sydney Olympic Park, 2-13 April 2026

New and updated resources

• New publication: Periodic review of the risk assessment: Seafood food safety scheme (PDF, 1,273 KB)
• New webpage: Factors for bacterial growth 
• New webpage: Safe food storage 
• New webpage: Sushi  
• Updated webpage: Foods to eat or avoid when pregnant 

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