Tests applied to risk food

​To import food, you must ensure it is safe for human consumption and complies with Australia’s food standards.

You are required to do this under:

Food Standards Australia New Zealand (FSANZ) has identified food that presents a potential medium or high risk to public health. We classify this food as risk food in the Imported Food Control Order 2019.

We inspect risk food under the Imported Food Inspection Scheme (IFIS).

During an inspection, one of our authorised officers will:

Risk food

Caffeine

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

Dairy

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

Fruit, nuts, seeds and vegetables

Food type Reference Hazard/tests applied
Berries that are ready-to-eat BER 11/2020 hepatitis A/ E. coli
Peanuts and pistachios (including food that contain peanuts and pistachios) NUT 11/2018 aflatoxin
Pomegranate arils that are ready-to-eat POM 11/2020 hepatitis A/ E. coli
Prohibited plants and fungi PPF 11/2020 Prohibited under FSC Schedule 23
Sesame seeds and sesame seed products SES 05/2014 Salmonella spp.

Meat

Food type Reference Hazard/tests applied
Beef and beef products BEF 11/2018 bovine spongiform encephalopathy (BSE) ​​and microorganisms
Poultry meat that is cooked and ready-to-eat POU 11/2020 Listeria monocytogenes
Poultry paté and poultry livers that are cooked and ready-to-eat POL 09/2015 Listeria monocytogenes
Processed meat that is cooked and ready-to-eat CMP 11/2016 Listeria monocytogenes and Salmonella spp.
Processed meat that is uncooked and ready-to-eat UMP 11/2018 microorganisms

Processed foods

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

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


Seafood

Food type Reference Hazard/tests applied
Bivalve molluscs and bivalve mollusc products MOL 11/2020 biotoxins and microorganisms
Crustaceans and crustacean products that are cooked and ready-to-eat CRU 11/2020 microorganisms
Histamine susceptible fish HIS 12/2016 histamine
Finfish which has been processed and is ready-to-eat​​ FSH 07/2018 Listeria monocytogenes

Seaweed

Food type Reference Hazard/tests applied
Brown seaweed in the Phaeophyceae class 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 Salmonella spp.

Last reviewed: 10 November 2020
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