Tests applied to risk food

​If you import food, you are legally responsible under the Imported Food Control Act 1992 and Australian state and territory food legislation to ensure the food is safe, suitable for human consumption and compliant with Australia’s food standards.

Food Standards Australia New Zealand (FSANZ) advises our department on food that poses a medium or high risk to human health and safety. The department classifies this food as risk food for inspection under the Imported Food Inspection Scheme.

During an inspection, an authorised officer will:

Risk food may also be subject to surveillance tests at a rate of 5% of consignments for monitoring purposes.

Food imported by holders of Food Import Compliance Agreements will not be inspected or analysed under the Imported Food Inspection Scheme. This is because the food safety controls are dealt with in the food import compliance agreement.

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Risk food


Food type Reference Hazard/tests applied
Pure and highly concentrated caffeine products CAF 12/2019 caffeine


Food type Reference Hazard/tests applied
Cheese in which growth of Listeria monocytogenes can occur CHE 07/2018 microorganisms
Raw milk cheese RMC 07/2018 microorganisms

Fruit, nuts, seeds and vegetables

Food type Reference Hazard/tests applied
Dried coconut DC 05/2014 microorganisms
Peanuts and pistachios (including peanut and pistachio products) NUT 11/2018 aflatoxin
Sesame seeds and sesame seed products SES 05/2014 microorganisms


Food type Reference Hazard/tests applied
Beef and beef products (including food that contains beef or beef products as an ingredient) BEF 11/2018 bovine spongiform encephalopathy (BSE) ​​and microorganisms
Cooked chicken meat HEN 09/2015 microorganisms
Cooked poultry pate, poultry paste and poultry liver POL 09/2015 microorganisms
Cooked meat – manufactured or processed that is ready-to-eat CMP 11/2016 microorganisms
Uncooked meat – manufactured or processed that is ready-to-eat UMP 11/2018 microorganisms

Processed foods

Food type Reference Hazard/tests applied
Cassava chips or crackers that are ready-to-eat CAS 09/2016 hydrocyanic acid
Tahini, halva, hummus, baba ghanouj and other food containing sesame SES 05/2014 microorganisms

Note: For processed foods that contain a risk food as an ingredient, refer also to the risk food webpage for that risk food.


Food type Reference Hazard/tests applied
Bivalve molluscs such as clams, cockles, mussels, oysters, pipis and scallops MOL 04/2017 biotoxins and microorganisms
Cooked crustaceans CRU 03/2019 microorganisms
Histamine susceptible fish HIS 12/2016 histamine
Finfish which has been processed and is ready-to-eat​​ FSH 07/2018 microorganisms
Marinara​/seafood mix MSM 11/2018 biotoxins and microorganisms


Food type Reference Hazard/tests applied
Brown algae seaweed BSW 12/2016 iodine
Hijiki seaweed HJS 10/2016 inorganic arsenic

Spices, condiments

Food type Reference Hazard/tests applied
Paprika, dried pepper, dried capsicum and dried chilli SPI 06/2019 microorganisms

Last reviewed: 16 December 2019
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