Tests applied to risk food

​​Other languages

You can download this document in different languages.

Document

Pages

File type

File size

Chinese Simplified

4

PDF

756 KB

Hindi / हिन्दी

6

PDF

732 KB

Korean / 한국어

4

PDF

776 KB

Thai / ไทย

​4

PDF

416 KB

Vietnamese / Tiếng Việt

4

PDF

528 KB

If you have difficulty accessing these files, visit web accessibility for assistance.


​​​​​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.

[expand all]

Dairy


Food typeReferenceHazard/tests applied
Cheese in which growth of Listeria monocytogenes can occurCHEmicroorganisms
Raw milk cheese
RMCmicroorganisms

Fruit, nuts, seeds and vegetables


Food typeReferenceHazard/tests applied
Dried coconutDCmicroorganisms
Peanuts and peanut productsNUTaflatoxin
Pistachio and pistachio productsNUTaflatoxin
Sesame seeds and sesame seed productsSESmicroorganisms

Meat


Food typeReferenceHazard/tests applied
Beef and beef productsBEFbovine spongiform encephalopathy (BSE)
Cooked chicken meatHENmicroorganisms
Cooked poultry pate, poultry paste and poultry liverPOLmicroorganisms
Cooked manufactured meat (before 14 December 2016)CMPmicroorganisms
Cooked and processed meat (before 14 December 2016)CMPmicroorganisms
Cooked meat – manufactured or processed that is ready-to-eat (from 14 December 2016)CMPmicroorganisms
Uncooked manufactured meat which is ready-to-eat (before 2 November 2016)UMPmicroorganisms
Uncooked processed meat which is ready-to-eat (before 2 November 2016)UMPmicroorganisms
Uncooked manufactured or processed meat which is ready-to-eat (from 2 November 2016)UMPmicroorganisms
Ready-to-eat uncooked dried meat, sausages and spreadable sausages (from 2 November 2016)UMPmicroorganisms
Uncooked slow dry cured ready-to-eat ham (from 2 November 2016 to before 4 January 2017) UMHmicroorganisms

Processed foods

Seafood


Food typeReferenceHazard/tests applied
Bivalve molluscs such as clams, cockles, mussels, oysters, pipi and scallops (from 10 May 2017)MOLbiotoxins and microorganisms
Bivalve molluscs such as clams, cockles, mussels, oysters, pipi and scallops (before 10 May 2017)MOLbiotoxins and microorganisms
Cooked crustaceansCRUmicroorganisms
Cooked prawns and shrimpCRUmicroorganisms
Tuna (before 4 January 2017)SCMhistamine
Mackerel (before 4 January 2017)SCMhistamine
Histamine susceptible fish (from 4 January 2017)HIShistamine
Finfish which has been processed and is ready-to-eat (before 2 November 2016)FSHmicroorganisms
Finfish which has been processed and is ready-to-eat (from 2 November 2016)FSHmicroorganisms
Marinara mixMSMbiotoxins and microorganisms
Seafood mixMSMbiotoxins and microorganisms

Seaweed


Food typeReferenceHazard/tests applied
Brown algae seaweedBSWiodine
Hijiki seaweedHJSinorganic arsenic

Spices, condiments


Food typeReferenceHazard/tests applied
Dried capsicumSPImicroorganisms
Dried chilliSPImicroorganisms
PaprikaSPImicroorganisms
PepperSPImicroorganisms
​​​​​​