When a significant food problem is identified, policy guidelines are developed to ensure the protection of health and safety. Policy guidelines aim to improve outcomes for all by making clear and unambiguous the policy principles that apply to those jurisdictions and bodies making food regulations. For more information see how food policy is made.
Policy guidelines have been developed for:
Policy Guideline on menu labelling
Policy Guideline on Food Labelling to Support Consumers Make Informed Healthy Choices
Policy guideline on primary production and processing standards
Policy guideline on novel foods
Policy guideline on nutrition, health and related claims
Policy guideline for the fortification of foods with vitamins and minerals
Policy guideline on the regulation of residues of agricultural and veterinary chemicals in food
Policy guideline on the addition of substances other than vitamins and minerals
Policy statement on the public health role of FSANZ
Policy guideline on intent of Part 2.9 of the Food Standards Code - special purpose foods
Policy statement on front of pack labelling
Policy guideline on infant formula products
Food safety management policy guideline for the retail and food service sectors
Policy guideline on the labelling of food produced using new technologies
Policy guideline on the addition of caffeine to foods
Policy guidelines that have been rescinded:
Policy guideline on country of origin labelling
