Food safety for horticulture producers

On 12 August 2022, three new horticulture primary production and processing standards were introduced into the Australia New Zealand Food Standards Code. The standards were developed through Proposal P1052, led by Food Standards Australia New Zealand.

Under the Food Act 1984, all producers have an obligation to ensure that food for sale is safe and suitable for human consumption and to comply with the Food Standards Code, where applicable.

The three standards aim to reduce the incidence of foodborne illness associated with berries, leafy vegetables and melons. There is a transition period for producers to implement these standards by no later than 12 February 2025.

Global Food Safety Institute (GFSI) recognised food safety schemes may help producers to comply with the requirements of the Food Act and the Food Standards Code.

Agriculture Victoria is in the process of determining how these standards will be implemented and enforced in Victoria, and will provide further updates when available.

For further information please contact food.safety@agriculture.vic.gov.au.

Standard 4.2.7 – Primary Production and Processing Standard for Berries

Standard 4.2.7 – Primary Production and Processing Standard for Berries requires growers and primary processors (e.g. pack-house) to identify and control food safety hazards associated with berry growing and primary processing, and to notify regulators of their activities.

• Berries are defined in the standard as fresh berries and includes berries such as strawberries, blueberries and berries from the genus Rubus.
• Examples of berries included are, but not limited to those listed and raspberries, blackberries, boysenberry, loganberry, silvanberry and youngberry. ​

Standard 4.2.8 – Primary Production and Processing Standard for Leafy Vegetables

Standard 4.2.8 – Primary Production and Processing Standard for Leafy Vegetables requires growers and primary processors (e.g. pack-house) to identify and control food safety hazards associated with growing and primary processing of leafy vegetables and to have an approved food safety management statement which includes notifying regulators of their activities.

Leafy vegetables have been defined in the standard as vegetables of a leafy nature where the leaf is consumed raw; and includes baby leaves, lettuce, and leafy herbs; and does not include seed sprouts.

• Examples of leafy vegetables include but are not limited to all lettuces (iceberg (crisphead), rocket, romaine (cos), red leaf, butterhead, endive, oak leaf, watercress, radicchio, baby leaf, battavia, all other loose-leaf lettuces), kale, chicory, watercress , swiss chard, Asian leafy greens (e.g. bok choy), all leafy herbs consumed raw (e.g. parsley, basil, coriander, dill, fennel leaves, mint, thyme, rosemary, oregano, marjoram, chives), spring onions, microgreens, spinach leaves, silverbeet and cabbage.
• Examples of vegetables that are not considered leafy vegetables include broccoli, broccolini, cauliflower, asparagus, artichoke, root and tuber vegetables, bulb vegetables, brussel sprouts, kohlrabi, cucumbers, peppers, eggplant, rhubarb, squash, celery and leek.

​Standard 4.2.9 – Primary Production and Processing Standard for Melons

Standard 4.2.9 – Primary Production and Processing Standard for Melons requires growers and primary processors (e.g. pack-house) to identify and control food safety hazards associated with growing and primary processing of melons and to have an approved food safety management statement which includes notifying regulators of their activities.

• Melons have been defined in the standard as fresh melons and includes watermelon, rockmelon, honeydew melon and piel de sapo.
• Examples of melons included are, but not limited to those listed and, galia melon, charentais melon, Korean melon, hami melon.