Scheduled Report - Public distribution

**Date:** 7/30/2008

**GAIN Report Number:** AS8038

AS8038

**Australia**

**FAIRS Country Report**

**Annual**

**2008**

**Approved by:**

![](media/image1.wmf)Grant Pettrie, Agricultural Counselor

U.S. Embassy

**Prepared by:**

Lindy Crothers, Agricultural Marketing Specialist

**Report Highlights:**

All sections of this report have been reviewed and updated to reflect
new or updated laws and regulations.

Australia is a major producer of raw materials and processed foods, but
still imports a considerable volume of food and beverages. Imports have
increased steadily over recent years. All foods must comply with the
provisions of the joint Australia New Zealand Food Standards Code.

Includes PSD Changes: No

Includes Trade Matrix: No

Annual Report

Canberra \[AS1\]

\[AS\]

**AUSTRALIA: FOOD & AGRICULTURE IMPORT REGULATIONS AND STANDARDS**

**Last Updated: July 2008**

**Section(s) Last Updated: ALL**

**DISCLAIMER: This report has been prepared by the Office of
Agricultural Affairs, USDA/Foreign Agricultural Service in Canberra,
Australia for U.S. exporters of domestic food and agricultural products.
While every possible care has been taken in the preparation of this
report, information provided may not be completely accurate either
because policies have changed since its preparation, or because clear
and consistent information about these policies was unavailable. It is
highly recommended that U.S. exporters verify the full set of import
requirements with their Australian customers, who are normally best
equipped to research such matters with local authorities, before any
goods are shipped. FINAL IMPORT APPROVAL OF ANY PRODUCT IS SUBJECT TO
THE IMPORTING COUNTRY'S RULES AND REGULATIONS AS INTERPRETED BY BORDER
OFFICIALS AT THE TIME OF PRODUCT ENTRY.**

**Please contact this office if you have any comments, corrections or
suggestions about the material contained in this report. Our e-mail
address is: AgCanberra@fas.usda.gov**

**Office of the Agricultural Counselor**

**U.S. Embassy**

**Moonah Place**

**Yarralumla, ACT 2600**

**Australia**

**Phone: +(61-2) 6214-5854**

**Fax: +(61-2) 6273-1656**

**Email: AgCanberra@fas.usda.gov**

Table of Contents

[INTRODUCTION 4](#introduction)

[SECTION I: FOOD LAWS 5](#section-i-food-laws)

[Food Standards Australia New Zealand (FSANZ)
6](#food-standards-australia-new-zealand-fsanz)

[Accessing the Australian Market -- Imported Food Inspection Scheme
8](#accessing-the-australian-market-imported-food-inspection-scheme)

[SECTION II: LABELING REQUIREMENTS
14](#section-ii-labeling-requirements)

[General Labeling Standard 14](#general-labeling-standard)

[Labeling of Genetically Modified foods (Standard 1.5.2)
19](#labeling-of-genetically-modified-foods-standard-1.5.2)

[SECTION III: PACKAGING AND CONTAINER REQUIREMENTS
21](#section-iii-packaging-and-container-requirements)

[Packaging Size 21](#packaging-size)

[Legibility Requirements (Standard 1.2.9)
21](#legibility-requirements-standard-1.2.9)

[SECTION IV: FOOD ADDITIVE REGULATIONS
23](#section-iv-food-additive-regulations)

[SECTION V: PESTICIDE AND OTHER CONTAMINANTS
25](#section-v-pesticide-and-other-contaminants)

[SECTION VI: OTHER REGULATIONS AND REQUIREMENTS
26](#section-vi-other-regulations-and-requirements)

[Trade Practices Act 26](#trade-practices-act)

[Advertising 26](#advertising)

[Foods Requiring Pre-Market Clearance
26](#foods-requiring-pre-market-clearance)

[Approval of Genetically Modified Foods
28](#approval-of-genetically-modified-foods)

[Government-to-Government Certification Arrangements
28](#government-to-government-certification-arrangements)

[Quality Assurance Systems 28](#quality-assurance-systems)

[SECTION VII: OTHER SPECIFIC STANDARDS
29](#section-vii-other-specific-standards)

[Specific Commodity Standards 29](#specific-commodity-standards)

[Nutrition Claims 29](#nutrition-claims)

[Permitted Health Claims 29](#permitted-health-claims)

[Fortification of Food with Vitamins & Minerals
30](#fortification-of-food-with-vitamins-minerals)

[Words and Expressions 30](#words-and-expressions)

[Pictures and Designs 30](#pictures-and-designs)

[SECTION VIII: COPYRIGHT/TRADEMARK LAWS
31](#section-viii-copyrighttrademark-laws)

[SECTION IX: IMPORT PROCEDURE 32](#section-ix-import-procedure)

[APPENDIX I: GOVERNMENT REGULATORY AGENCY CONTACTS
33](#appendix-i-government-regulatory-agency-contacts)

[SPS & TBT Contacts 34](#sps-tbt-contacts)

[APPENDIX II: OTHER IMPORTANT SPECIALIST CONTACTS
36](#appendix-ii-other-important-specialist-contacts)

# INTRODUCTION

Although Australia is a major producer of raw materials and processed
foods, imports still represent a considerable proportion of available
food and beverages. While locally based producers provide over 90
percent of domestic consumption, imports have increased steadily in
recent years. There are a number of reasons for this:

1.  the changing population mix in a multicultural society, whereby
    people desire foods typical of their native cultures;

2.  the increasing variety of quality, low cost foods available from
    developing countries;

3.  the inability of domestic food producers to satisfy local demand;
    and

4.  Australian consumer tastes are changing ‑ people are prepared to
    experiment with new foods and cuisines.

Many imported foods do not compete with domestic products either because
Australia does not produce or process such foods or local production is
insufficient to meet demand.

All foods sold in Australia must comply with a range of laws designed to
protect public health and safety, to ensure plant and animal pests and
diseases are not introduced, and to assist consumers. These laws apply
equally to imported and locally produced foods. The following
information deals with both public health and quarantine (i.e. animal
and plant health) requirements for foods imported into Australia.

All food imported into Australia must first comply with quarantine and
imported food requirements and then with food safety requirements.
Quarantine requirements are the first barriers that must be cleared for
all imported food.

Information on various sectors of the Australian market is available
from the [FAS Attache
Reports](http://www.fas.usda.gov/scriptsw/attacherep/default.asp) site
on the Internet. Conduct a commodity search (option 1) for the following
report subjects to obtain the latest available reports:

1.  Retail Sector Report

2.  Food Processing Ingredients Sector Report

3.  Hotel, Restaurant & Institutional (HRI) Sector Report

4.  Confectionery Market Brief

5.  Snack Food Market Brief

6.  Pet Food Market Brief

7.  Functional Food Market Brief

8.  Organic Food Report

9.  Exporter Guide

# SECTION I: FOOD LAWS

The Australia New Zealand food standards development system is a
cooperative arrangement between the Commonwealth of Australia, New
Zealand and the Australian States and Territories in order to develop
and implement uniform food standards. The system for the development of
joint Australia New Zealand food standards was established under a
treaty between Australia and New Zealand signed in December 1995. Within
Australia, the system is based on a 1991 Commonwealth, State and
Territory Agreement in relation to the adoption of uniform food
standards.

Food Standards Australia New Zealand (FSANZ) is a statutory authority
operating under the *Food Standards Australia New Zealand Act 1991*. The
Act provides a focus for cooperation between governments, industry and
the community to establish and maintain uniform food regulations in
Australia and New Zealand.

The food standards development system is implemented by food legislation
in each State and Territory and in New Zealand, and by the *Australia
New Zealand Food Authority Act 1991* (the ANZFA Act) of the Commonwealth
of Australia. The ANZFA Act establishes the mechanisms for the
development of joint food regulatory measures (a food standard or a code
of practice) and creates Food Standards Australia New Zealand as the
agency responsible for the development and maintenance of a joint
Australia New Zealand Food Standards Code (ANZFSC). In 2005 and 2006 the
Australia New Zealand Food Regulation Ministerial Council agreed to a
number of measures to expedite FSANZ's assessment and approval processes
and better protect commercially valuable information. As a result, the
*Food Standards Australia New Zealand Amendment Bill 2007* was passed on
June 20, 2007. Since October 1, 2007, all applications received are
assessed under the reform assessment process. This will harmonize, as
far as possible, the processes for the assessment of applications and
proposals and aligns the processes for setting of Maximum Residue Limits
of the Australian Pesticides and Veterinary Medicines Authority and
FSANZ. The reforms also enable the development of urgent standards due
to unforeseen negative impacts on trade.

Although Food Standards Australia New Zealand (FSANZ) develops food
standards, responsibility for enforcing and policing food standards
rests with the States and Territories in Australia and the New Zealand
government in New Zealand. Each government has one or more agencies
within their health administrations responsible for food surveillance
that are charged with the task of ensuring the requirements of the
ANZFSC are met.

The ANZFSC is a collection of individual food standards. Standards on
related matters are grouped together into Parts, which in turn are
collected together into four Chapters. Chapter 1 deals with standards
which apply to all foods; however, New Zealand regulates its own Maximum
Residue Limits (MRLs) for food, so Standard 1.4.2 regulates MRLs in
Australia only. Chapter 2 deals with standards affecting particular
classes of foods. Chapter 3 deals with food hygiene issues in Australia
only. New Zealand has its own food hygiene arrangements, and food
hygiene is not part of the joint food standards system. Chapter 4 deals
with Primary Production Standards in Australia only.

Food standards have the force of law. It is a criminal offence in
Australia to supply food that does not comply with relevant food
standards. Notwithstanding food standards, it is also an offence to sell
food which is damaged, deteriorated or perished, which is adulterated,
or which is unfit for human consumption. Because food standards are
given legal effect by State, Territory and New Zealand laws, it is
important to read the ANZFSC in conjunction with the relevant food
legislation.

The ANZFSC should also be read in conjunction with other applicable
laws, such as the Australian *Trade Practices Act 1974*, particularly
the provisions relating to conduct which is false, misleading or
deceptive, apply to the supply of food in trade and commerce. An
overview of the legislation is available on the [Australian Competition
and Consumer
Commission](http://www.accc.gov.au/content/index.phtml/itemId/3653)
(ACCC) web site.

Food standards are developed or varied by FSANZ, either by application
from any individual, agency or body or by a proposal of its own
initiative. Notices are published by FSANZ via media release in
Australia and New Zealand seeking comment from the public on
applications and proposals.

When assessing a food regulatory matter, FSANZ is required to take into
account:

• any submissions received from the public in response to its public
notices;

• three statutory objectives listed in order of priority:

\(a\) the protection of public health and safety;

\(b\) the provision of adequate information relating to food to enable
consumers to make informed choices;

\(c\) the prevention of misleading or deceptive conduct;

• Other factors set out in the Act:

\(a\) the need for standards to be based on risk analysis using the best
available scientific evidence;

\(b\) the promotion of consistency between domestic and international
food standards;

\(c\) the desirability of an efficient and internationally competitive
food industry; and

\(d\) the promotion of fair trading in food.

• relevant New Zealand standards; and

• any other relevant matters.

The most recent version of the ANZFSC is available at the following
site: <http://www.foodstandards.gov.au/thecode/foodstandardscode.cfm>.

## Food Standards Australia New Zealand (FSANZ)

Food Standards Australia New Zealand protects the health and safety of
the people in Australia and New Zealand by maintaining a safe food
supply. FSANZ is a bi-national independent statutory authority that
develops food standards for composition, labeling and contaminants,
including microbiological limits, that apply to all foods produced, or
imported for sale, in Australia and New Zealand. FSANZ works in
partnership with Australia\'s Commonwealth, State and Territory
governments and the New Zealand Government.

In Australia, FSANZ develops food standards to cover the whole of the
food supply chain - from paddock \[field\] to plate - for both the food
manufacturing industry and primary producers.

FSANZ's responsibilities include:

1.  Developing standards for food manufacturing, labeling, processing
    and primary production;

2.  Providing information to consumers to enable better consumer choice;

3.  Coordinating national food surveillance, enforcement and food
    recall;

4.  Conducting consumer and industry research;

5.  Undertaking dietary exposure modeling and scientific risk
    assessments; and

6.  Providing risk assessment advice on imported food.

The Australia and New Zealand Food Regulation Ministerial Council
develops policy guidance which is then used by Food Standards Australia
New Zealand to guide the development of food standards for the Australia
and New Zealand Food Standards Code. The Australian Government, States
and Territories and the New Zealand Government are represented by their
Health Ministers on this Council. Health Ministers are joined by
Ministers from other relevant portfolios such as agriculture and
consumer affairs, to ensure a whole-of-government approach to food
safety regulation.

The Food Standards Code is adopted under the Food Acts of each of the
States and Territories and New Zealand. The Food Standards Code is also
enforced through these government agencies. It is a criminal offence in
Australia to supply food that does not comply with the relevant food
standard.

Foods available for sale in Australia and New Zealand must also comply
with relevant fair-trading and trade practice laws, food laws, and other
laws such as those protecting the environment and controlling the use of
poisons, etc.

Food standards can be varied through a process which starts either by
receipt of an application (which may be initiated by individuals,
companies or bodies representing an industry or consumer group) or a
proposal (initiated by FSANZ and usually covering more complex public
health and safety issues). Manufacturers wanting to introduce a new
food, make a food using a new process, or use a new additive should
first check to see whether the ANZFSC already has suitable standards.
Where it doesn't, FSANZ can be requested to develop a new standard or
vary an existing one. Major amendments to the *Food Standards Australia
New Zealand Act 1991* passed the Australian Parliament on June 20, 2007.
These amendments affected how FSANZ assesses applications and proposals
to amend the Australia New Zealand Food Standards Code from October 1,
2007. A key amendment relates to applications, whereby all applications
are now required to include certain minimum information as detailed in
the FSANZ Act and in the [Application
Handbook](http://www.foodstandards.gov.au/_srcfiles/Application Handbook as at 5 June 08.pdf).

Detailed information on the process of applications and proposals is
available on FSANZ's Information for Applicants page on the FSANZ web
site at:
<http://www.foodstandards.gov.au/standardsdevelopment/informationforapplicants/index.cfm>

If you wish to apply for the development of a new standard or variation
of an existing standard, detailed information is available from:

Standards Management Officer

Food Standards Australia New Zealand

P.O. Box 7186

Canberra Mail Centre ACT 2610

Australia

Tel: +61‑2‑6271 2222

Fax: +61‑2‑6271 2278

E-mail: <standards.management@foodstandards.gov.au>

Web Site: <http://www.foodstandards.gov.au/standardsdevelopment/>

In Australia, FSANZ also:

1.  Coordinates surveillance of food available in Australia;

2.  Coordinates food product recalls in cooperation with the States and
    Territories;

3.  Conducts research on matters that may be included in a food
    standard;

4.  Undertakes food safety education initiatives in cooperation with the
    States and Territories;

5.  Develops Codes of Practice for industry on any matter that may be
    included in a food standard;

6.  Develops risk assessment policies for foods imported into Australia.

FSANZ can be contacted at the following address:

Food Standards Australia New Zealand

P.O. Box 7186

Canberra Mail Centre, ACT 2610

Australia

Tel: +61-2-6271-2222

Fax: +61-2-6271-2278

E-mail: <info@foodstandards.gov.au>

Web Site:
[http://www.foodstandards.gov.au](http://www.foodstandards.gov.au/)

## Accessing the Australian Market -- Imported Food Inspection Scheme

All foods sold in Australia must comply with a range of laws designed to
protect public health and safety, uphold Australia's quarantine
regulations, and to assist consumers. These laws apply equally to
imported and locally produced foods. The following information deals
with both public health and quarantine (i.e., animal & plant health)
requirements for foods imported into Australia. The requirements for
each are quite different, but the Import Clearance of foods is the
responsibility of Australian Quarantine and Inspection Service (AQIS)
and is coordinated under the Imported Food Inspection Scheme (IFIS).

All food imported into Australia must in the first instance comply with
quarantine requirements and then the requirements of the *Imported Food
Control Act 1992*. A release issued after the [quarantine]{.underline}
inspection is **NOT** a clearance from the IFIS inspection.

All incoming shipments of food must be declared to the Australian
Customs Service using the international harmonized tariff schedules.
AQIS has a direct link to the Customs computer network and is able to
place impediments on foods that require clearance.

Importers of targeted foods are obliged to go to AQIS to secure the
release of the goods. With risk-category foods, the criterion for the
release of goods and whether or not the food needs to be inspected is
based on the compliance history of the producer.

AQIS maintains its own computer network linking inspectors in all States
and Territories. The system holds records of the inspection status of
all overseas suppliers of risk foods and, through the network inspection
staff can be notified as to whether or not an inspection for a
particular shipment is required.

While the focus of the IFIS is on food safety, imported foods must
comply with all requirements of the ANZFSC. It is the legal
responsibility of the importer to ensure they do so. **U.S. exporters
should not assume that because their products are accepted in other
markets (e.g. European Union, Japan) that they will be automatically
accepted in Australia**. Often the Australian standards differ in such
areas as the description of the product; its composition; the use of
preservatives, if any preservatives are permitted (and what residual
levels may remain); and what colorings are permitted and at what levels.

AQIS inspectors check the food against the requirements of the ANZFSC.
Inspectors examine all referred foods for labeling compliance and a
visual inspection. The visual inspection involves, where necessary,
opening the packages and examining the food for contamination and the
package for defects that may impact on food safety.

Inspectors will ensure that the label:

1.  is in English;

2.  has an accurate trade description;

3.  has manufacturer/importer details;

4.  has the Country of Origin declared;

5.  has batch/lot codes;

6.  has date marking (in the correct format);

7.  has net weight -- contents; and

8.  has statement of ingredients (where appropriate).

AQIS has a managed process whereby importers are given the opportunity
to check labeling for compliance with the requirements of the ANZFSC
and, where necessary, to make corrections to the labeling prior to
arranging an IFIS inspection. Importers must ensure that the consignment
has cleared quarantine [before]{.underline} undertaking any examination
of their food for IFIS purposes.

Rather than reject foods for import entry, AQIS will allow corrective
action to be taken for significant breaches. Minor defects will
generally be cleared on an undertaking from the importer that the
problem will be fixed. However, repeated failures could result in a
Holding Order being issued (see below for details).

At the time of the inspection, the AQIS officer may take samples for
laboratory analysis to determine the food\'s microbiological status,
levels of any pesticide residues, the correct use of additives and the
food\'s composition.

It is the importer\'s responsibility to ensure that the foods they
import comply with the requirements of the ANZFSC. The requirements of
the ANZFSC can be complex and if U.S. exporters are not sure if their
foods will comply, they should check with their importer and have them
seek legal advice or ask a consultant food technologist. Having a food
assessed prior to importation reduces the risk of any unnecessary delays
and any additional expense if food is found not to comply after arrival
in Australia.

Where U.S. exporters are in any doubt about what quarantine prohibitions
or restrictions may apply to foods that they are interested in exporting
to Australia, they are encouraged to contact AQIS prior to shipment.

Imported Food Program

Australian Quarantine and Inspection Service

GPO Box 858

Canberra, ACT 2601

Tel: +61-2-6272 5488

Fax: +61-2-6272 5423

Contact:
<http://www.daff.gov.au/feedback?query=foodimp&SQ_DESIGN_NAME=aqis>

Below is a basic flow chart of the process flow for the Imported Food
Inspection Scheme. A much more detailed chart is available on the [AQIS
web
site](http://www.daff.gov.au/aqis/import/food/inspection-scheme/process-flow).

The IFIS is jointly run by the AQIS and FSANZ, with FSANZ advising on
food risk assessment policy for the program and AQIS having operational
responsibility for inspection and sampling.

Authorized AQIS offices carry out inspections of food against Australian
requirements. The standards applied are those set down in the ANZFSC and
these same standards apply to foods manufactured in Australia.

When food is imported into Australia, it is placed into one of three
inspection categories. These categories determine the frequency with
which the food will be inspected. The categories are: (1) risk, (2)
active surveillance and (3) random surveillance. FSANZ advises AQIS,
based on a risk assessment process, which food belongs in which
category. These food inspection categories are regularly reviewed by
FSANZ.

All risk-categorized foods are inspected and tested against a
pre‑determined list of potential hazards, such as microbial risks,
contaminants, pesticide residues, etc. All surveillance foods referred
to IFIS are inspected, however, only some of these will have tests
applied.

**Risk-categorized food:** Food is risk categorized if it has the
potential to pose a high or medium risk to public health. The Australian
Customs Service (ACS) refers 100% of risk-categorized foods to AQIS for
inspection.

A performance‑based approach applies for risk-categorized foods. This
means food products from overseas producers with a consistent history of
meeting the requirements of the ANZFSC are inspected with less frequency
than products from new suppliers or those with a history of failure
against Australian standards. Any failure results in an immediate
increase in the inspection rate. Risk-categorized food is not released
for sale until analytical results are known. The performance‑based
inspection levels are as follows:

1.  The first five shipments of a particular food first arriving from a
    particular producer are inspected; after five consecutively cleared
    shipments, inspection intensity drops to the next level;

2.  One in four shipments is then inspected (the other three are
    automatically released); after 20 cleared inspections and if
    importation follows a steady pattern inspection intensity drops to
    the next level;

3.  One in 20 shipments is then inspected (the other 19 are
    automatically released).

The list of risk-categorized foods is subject to change at any time and
AQIS may inspect and analyze other foods which it has reason to believe
may not comply with the requirements of the ANZFSC. The latest AQIS
Imported Food Notice relating to the tests applied to risk-categorized
food:
<http://www.daff.gov.au/__data/assets/pdf_file/0003/384402/Imported_Food_Notice_09_07.pdf>.

**Active surveillance category:** Ten percent of shipments of designated
active surveillance foods, from every supplying country, are referred to
AQIS for inspection. These products are released upon sampling. The test
results of active surveillance foods are periodically analyzed by FSANZ
to review for the appropriate category classification. The latest AQIS
Imported Food Notice relating to tests applied to random-surveillance
category foods can be found at:
<http://www.daff.gov.au/__data/assets/pdf_file/0010/192826/imported-food-notice-03-07.pdf>.

**Random surveillance category:** Five percent of all consignments of
all foods not included in the risk or active categories are referred to
AQIS for inspection. These products are released upon sampling. Neither
AQIS nor the importer has the ability to predict which shipment or which
foods will be held for inspection. The latest AQIS Imported Food Notice
relating to tests applied to random-surveillance category foods can be
found at:
<http://www.daff.gov.au/__data/assets/pdf_file/0018/632223/IFN-02-08.pdf>.

[Holding Orders]{.underline}

In the event of an active or random surveillance food not complying with
the ANZFSC, a Holding Order may be issued. A Holding Order effectively
means that the inspection category of the food has been raised to "risk"
status. This means that all future shipments of that food from the
offending supplier will be automatically detained and held until
compliance with Australia\'s requirements is confirmed. After five clear
inspections, the food reverts back to its prior surveillance category.
Further details on the Holding Order process are available at:
<http://www.daff.gov.au/aqis/import/food/holding-orders>.

[Trade Samples]{.underline}

The amounts of food that may be imported as trade samples for the
purposes of scientific or commercial evaluation are:

1.  For [foods in liquid]{.underline} form, up to 20 liters;

2.  For [foods not in liquid]{.underline} form, up to 20 kilograms;

3.  For [concentrated liquid foods]{.underline} (however packed), that
    are used in the preparation of other foods or are not usually
    consumed unless as part of a prepared food, not more than 2 liters;

4.  For [moisture reduced foods]{.underline} (however packed), other
    than liquid foods, that are used in the preparation of other foods
    or are not usually consumed unless as part of a prepared food, not
    more than 2 kilograms net weight;

5.  For [spices]{.underline} (however packed) that are used in the
    preparation of other foods or are not usually consumed unless as
    part of a prepared food, not more than 1 kilogram.

***Food imported as trade samples must not be consumed by any person.***

[Quarantine]{.underline}

When any food is imported into Australia it must first comply with
quarantine requirements.

Control in Australia is achieved by the total prohibition of some foods,
or foods from certain countries. Additionally, Australia has strictly
controlled import conditions that require various treatments (e.g.
fumigation, time/temperature controls, etc.) that must be supported by
import permits and attestations on export certificates from authorities
in the country of origin.

Australia requires attestations from authorities in the country of
origin particularly with regard to:

1.  chicken meat

2.  pork

3.  beef

4.  egg and egg products

5.  fruits and vegetables

6.  dairy products

7.  salmon (fresh), and

8.  oysters

All of these products are either not permitted, or are permitted under
strict supervision. Generally, if a food is processed to an extent that
would eliminate the hazard that is of quarantine concern to Australia,
there is no restriction.

U.S. exporters need to determine exactly what restrictions exist on the
foods they wish to export to Australia. In some cases a prohibition
exists simply because an import risk analysis from which appropriate
control measures can be determined has not been requested.

The Australian government has a formal mechanism in place for evaluating
the degree of risk associated with the importation of certain products
or produce from foreign countries. The evaluation procedure involves
other governments, industry groups, academia and consumers. The
evaluation is often a protracted exercise and can take some years to
complete, particularly for foods that are unprocessed or only partially
processed, as these are perceived to represent the greatest danger of
carrying pests and diseases into Australia.

AQIS maintains a searchable import conditions database for agricultural
products entering Australia (known as ICON) at the following site.
<http://www.aqis.gov.au/icon/asp/ex_querycontent.asp>.

# SECTION II: LABELING REQUIREMENTS

Food Standards Australia New Zealand (FSANZ) has responsibility for the
administration of the Australia New Zealand Food Standards Code
(ANZFSC), which is subject to frequent amendment. The labeling
requirements stated below are subject to change, so the ANZFSC should be
consulted for definitive information on current food labeling
requirements. The most up-to-date version of the ANZFSC is available on
the [FSANZ](http://www.foodstandards.gov.au/) website
([www.foodstandards.gov.au](http://www.foodstandards.gov.au/)). FSANZ
has also developed ['User
Guides'](http://www.foodstandards.gov.au/thecode/assistanceforindustry/userguides/index.cfm)
for various parts of the ANZFSC to assist with interpretation and
provide examples. Where a User Guide is available, a link has been
provided from this document. The User Guides, unlike the ANZFSC itself,
are not legally binding. If in any doubt about interpreting the
standards, you should seek independent legal advice. Please note that
the user guides are in Adobe Acrobat format so you will need Adobe
Acrobat Reader to read them.

[Chapter
1](http://www.foodstandards.gov.au/thecode/foodstandardscode.cfm#_one)
of the ANZFSC covers the general standards that apply to all foods.

[Chapter
2](http://www.foodstandards.gov.au/thecode/foodstandardscode.cfm#_two)
contains standards for a number of specific commodity groups. These are:

1.  Part 2.1 - Cereals

2.  Part 2.2 - Meat, eggs & fish

3.  Part 2.3 - Fruit & vegetables

4.  Part 2.4 - Edible oils

5.  Part 2.5 - Dairy products

6.  Part 2.6 - Non-alcoholic beverages

7.  Part 2.7 - Alcoholic beverages

8.  Part 2.8 - Sugars & honey

9.  Part 2.9 - Special purpose foods

10. Part 2.10 - Standards for other foods (vinegars & salt)

Chapter 3 relates to food safety standards that apply to Australia only
and Chapter 4 relates to primary production standards which also apply
to Australia only.

## General Labeling Standard

*There is a [User
Guide](http://www.foodstandards.gov.au/thecode/assistanceforindustry/userguides/overviewoffoodlabell1267.cfm)
available which gives an overview for Labeling of Food for Retail Sale &
for Catering Purposes.*

[Standard
1.2](http://www.foodstandards.gov.au/thecode/foodstandardscode.cfm#_one)
of the ANZFSC sets out the application of general labeling and other
information requirements, and labeling and information requirements
specific to certain foods in Chapter 2 of the ANZFSC. This Part sets out
the labeling requirements for food for sale and information that must be
provided in conjunction with the sale of certain foods, where labeling
is not required. Food Product Standards in Chapter 2 may impose
additional labeling and information requirements for specific classes of
food.

Unless specifically exempted, the label on a package of food for retail
sale or for catering purposes must include the following core
information:

1.  **Prescribed name** or, where no name is prescribed, a name or a
    description of the food sufficient to indicate the true nature of
    the food

2.  **Lot identification**

3.  **Name and business address in Australia or New Zealand of the
    supplier**

4.  **Mandatory warning and advisory statements and declarations**,
    specified in Standard 1.2.3 and any other warning and advisory
    statements specified elsewhere in the ANZFSC

5.  **Ingredient listing**

6.  **Date marking**

7.  **Nutrition information panel**

8.  **Percentage labeling** (characterizing ingredient/s and
    component/s)

9.  **Directions for use or storage** where, for reasons of public
    health and safety, consumers need appropriate directions for use or
    storage of the food

10. **Country of Origin** must be stated on products made and sold in
    Australia, other than food products from New Zealand.

> Clause 2 of [Standard
> 1.2.1](http://www.foodstandards.gov.au/thecode/foodstandardscode.cfm#_one)
> describes the circumstances where food for retail sale or for catering
> purposes may be exempt from bearing a label.

[The Name of the Food]{.underline}

The label on a package of food must include:

1.  the prescribed name of the food, where the name is declared in the
    ANZFSC to be a prescribed name; and

2.  in any other case, a name or a description of the food sufficient to
    indicate its true nature.

The name or description of the food should be sufficiently specific to
differentiate it from other foods and reflect its true nature. There is
no specific requirement as to where this information should appear on a
label.

There are a few *prescribed names* in the ANZFSC. A prescribed name is a
name by which a food is defined or described in a standard and is
declared to be a prescribed name in that Standard. Examples include
'honey', 'formulated supplementary food' and 'formulated supplementary
food for young children'.

In accordance with food law and fair trading law, suppliers must not
represent foods in a false, misleading or deceptive manner.

> Clause 1 of [Standard
> 1.2.2](http://www.foodstandards.gov.au/thecode/foodstandardscode.cfm#_one) -
> Food Identification Requirements includes the requirements for naming
> food.

[Lot Identification]{.underline}

Lot marking is required on packaged food to assist in the event of a
food recall. A lot mark identifies the 'lot' a food comes from as well
as the premises from where the food was packed or prepared. A date mark
and address details can help satisfy the requirements of a lot mark.

There are some specific exemptions from lot identification. These
exemptions cover:

1.  Individual portions of ice cream or ice confection; and

2.  Food in small packages when the bulk packages and the bulk container
    in which the food is stored or displayed for sale includes lot
    identification.

> *Clause 2 of [Standard
> 1.2.2](http://www.foodstandards.gov.au/thecode/foodstandardscode.cfm#_one) -
> Food Identification Requirements includes the requirements for lot
> identification.*

[Name and Business Address of Supplier]{.underline}

The label on a package of food must include the name and business
address in Australia of the supplier of the food. The term 'supplier'
includes the packer, manufacturer, the vendor or importer of the food.
Business address means a description of the location of the premises
from which the business in question is being operated, but [does not
include a postal address]{.underline}.

> Clause 3 of [Standard
> 1.2.2](http://www.foodstandards.gov.au/thecode/foodstandardscode.cfm#_one) -
> Food Identification Requirements includes the requirements for the
> name and business address of the supplier.

[Mandatory Warning & Advisory Statements and Declarations]{.underline}
([Standard
1.2.3](http://www.foodstandards.gov.au/thecode/foodstandardscode.cfm#_one))

*There is a [User
Guide](http://www.foodstandards.gov.au/thecode/assistanceforindustry/userguides/warningandadvisoryde1403.cfm)
available for this Standard.*

The ANZFSC requires that certain information be provided to consumers on
labels on packaged food. This information may be in the form of a
**prescribed statement**, which includes warning statements, an
**advisory statement** or a specific **declaration**, depending on the
degree of risk to the health and safety of consumers. Some of these
statements and declarations are set out in general standards and some
are set out in commodity standards. U.S. exporters should make certain
that they understand the requirements and have all the required
statements on their labels.

*For guidance on the use and application of all warning and advisory
statements and the declaration of certain substances in food see the
[User
Guide](http://www.foodstandards.gov.au/thecode/assistanceforindustry/userguides/warningandadvisoryde1403.cfm)
on warning and advisory declarations.*

**Prescribed statements:** A prescribed statement is a specific labeling
statement that must be expressed on a label on a package of food in the
[exact]{.underline} words and in the format specified in the ANZFSC.
There are two types of prescribed statements: warning statements and
statements on food produced using gene technology.

A prescribed [warning statement]{.underline} is required on:

• Condensed milk, modified milk and skim milk (Standard 1.1.3);

• Kava (Standard 2.6.3);

• Infant Formula Products (Standard 2.9.1);

• Foods for Infants (Standard 2.9.2);

• Formulated Supplementary Sports Foods (Standard 2.9.4); and

• Royal jelly presented as a food and food containing royal jelly
(Standard 1.2.3).

> *Clause 3 of [Standard
> 1.2.3](http://www.foodstandards.gov.au/thecode/foodstandardscode.cfm#_one)
> -- Mandatory Warning and Advisory Statements and Declarations deals
> with warning statements.*

###### Prescribed statements on food produced using gene technology - the label on a package of genetically modified foods requires a prescribed statement on the label that the food or ingredient is 'genetically modified'.

For further information on the labeling requirements for genetically
modified foods see the [User
Guide](http://www.foodstandards.gov.au/thecode/assistanceforindustry/userguides/labellinggeneticallymodifiedfooduserguide/)
on labeling genetically modified food.

> *[Standard
> 1.5.2](http://www.foodstandards.gov.au/thecode/foodstandardscode.cfm#_one)
> -- Food Produced Using Gene Technology defines 'genetically modified
> food', 'novel DNA and/or novel protein' and 'altered characteristics'
> and sets out labeling requirements for food produced using gene
> technology.*

**Advisory statements:** Advisory statements do not need to be expressed
in the exact words set out in the ANZFSC. Manufacturers are able to use
their own words for advisory statements as long as the words are to the
effect of the statement in the ANZFSC, i.e. the words convey the
intended meaning.

> *[Standard
> 1.2.3](http://www.foodstandards.gov.au/thecode/foodstandardscode.cfm#_one)
> -- Mandatory Warning and Advisory Statements and Declarations clause 2
> and clause 5, specify some advisory statements.*

**Declarations** of certain substances in food: Certain substances, in
the form of an ingredient, ingredient of a compound ingredient, or
component of a food additive or a processing aid, or component of a
processing aid, must be declared when present in a final food. This must
be done in the circumstances outlined in Standard 1.2.3. The requirement
to declare certain substances may be satisfied by the declarations in
the ingredient list.

*Clause 4 of [Standard
1.2.3](http://www.foodstandards.gov.au/thecode/foodstandardscode.cfm#_one)
lists substances to be declared.*

[Ingredient Listing]{.underline} ([Standard
1.2.4](http://www.foodstandards.gov.au/thecode/foodstandardscode.cfm#_one))

*There is a [User
Guide](http://www.foodstandards.gov.au/thecode/assistanceforindustry/userguides/ingredientlabelling.cfm)
available for this standard.*

Unless specifically exempted, packaged foods are required to list all
the ingredients and compound ingredients used in the manufacture of that
food. An ingredient means any substance, including food additives, used
in the preparation of food. A compound ingredient means an ingredient of
a food, which is itself made up of two or more ingredients, e.g.
spaghetti, which is made up of flour, egg and water.

Ingredients and compound ingredients must be declared in a statement of
ingredients in descending order of ingoing weight subject to limited
exceptions. The names of ingredients should be sufficiently detailed to
describe the ingredient, and accurate to ensure they are not false,
misleading or deceptive, or likely to mislead or deceive.

Clause 2 of [Standard
1.2.4](http://www.foodstandards.gov.au/thecode/foodstandardscode.cfm#_one)
lists exemptions from ingredient labeling.

[Date Marking]{.underline} ([Standard
1.2.5](http://www.foodstandards.gov.au/thecode/foodstandardscode.cfm#_one))

*There is a [User
Guide](http://www.foodstandards.gov.au/thecode/assistanceforindustry/userguides/datemarking.cfm)
available for this standard.*

Packaged food is generally required to be date-marked.

A date mark will usually be in the form of a 'best-before' date. Food
with a 'best-before' date of two or more years is exempt from date
marking. Additional exemptions, including those for small packages, are
set out in clause 2 of Standard 1.2.5.

When, for health and safety reasons, a food should not be consumed after
a certain date, a 'use-by' date is required. There are very few foods
that will be required to be labeled with a 'use-by' date.

There are also prescribed forms for date marks and dates, and
requirements to include statements of specific storage conditions on
labels of packaged food.

[Standard
1.2.5](http://www.foodstandards.gov.au/thecode/foodstandardscode.cfm#_one)
-- Date Marking of Packaged Food defines date marking and regulates the
use of 'best-before' and 'use-by' dates.

[Nutrition Labeling]{.underline} ([Standard
1.2.8](http://www.foodstandards.gov.au/thecode/foodstandardscode.cfm#_one))

*There is a [User
Guide](http://www.foodstandards.gov.au/thecode/assistanceforindustry/userguides/nutritioninformation1406.cfm)
available for this standard.*

Subject to specific exemptions, food required to bear a label **must**
display a nutrition information panel setting out the energy, protein,
fat, saturated fat, carbohydrate, sugars and sodium content of the food.
A nutrition information panel must be set out in the prescribed format
and must include the number of servings in the package and the average
quantity of the food in a serving.

Additional nutrition labeling requirements generally apply if a specific
nutrition claim is made.

Clause 3 of this Standard lists **exemptions** from nutrition
information requirements.

U.S. exporters should work closely with their importer to get the
nutritional panel correct, as this is an area where problems are often
encountered. *The U.S. style nutrition panel is not acceptable for the
Australian market.*

A [Nutrition Panel
Calculator](http://www.foodstandards.gov.au/thecode/nutritionpanelcalculator/index.cfm)
is available to assist with calculating amounts for the Nutrition Panel.

[Percentage labeling]{.underline} (characterizing ingredients and
components) ([Standard
1.2.10](http://www.foodstandards.gov.au/thecode/foodstandardscode.cfm#_one))

*There is a [User
Guide](http://www.foodstandards.gov.au/thecode/assistanceforindustry/userguides/percentagelabelling.cfm)
available for this standard.*

Foods that have a characterizing ingredient(s) and/or component(s) must
be labeled with a percentage declaration of the characterizing
ingredient or component. The percentage declaration is calculated on the
basis of the ingoing weight of the characterizing ingredient or
component. The percentage declaration may be an actual amount or a
minimum amount, provided that a minimum declaration is clearly labeled.
Placement of the declaration on the label is not prescribed. Where it is
included in the ingredient list, it must appear immediately after the
name of the ingredient in the list.

Clause 2 of this Standard lists **exemptions** from percentage
declarations.

[Directions for Use and Storage]{.underline} ([Standard
1.2.6](http://www.foodstandards.gov.au/thecode/foodstandardscode.cfm#_one))

Directions for use and storage are mandatory where, because of the
nature of the food and for reasons of public health and safety,
consumers need directions about specific use or storage requirements.

This standard operates in addition to the date marking requirements in
Standard 1.2.5. The commodity standards in Chapter 2 of the ANZFSC may
prescribe additional specific requirements for directions for use and/or
storage.

[Country of Origin Labeling]{.underline} ([Standard
1.2.11](http://www.foodstandards.gov.au/thecode/foodstandardscode.cfm#_one))

*There is a
[Guide](http://www.foodstandards.gov.au/_srcfiles/CoOL_1st Edn-PRINT_with_cover.pdf)
available for this standard.*

In December 2005, FSANZ signed into law the new Country of Origin Food
Labeling Standard for Australia -- Standard 1.2.11. The new standard had
a phase-in period and came into full force for unpackaged fruit,
vegetables, nuts and seafood for Australia-only products on June 8,
2006, for some unpackaged pork products on December 8, 2006, and for
packaged goods on December 8, 2007.

The standard includes:

-   broadening the scope of the previous transitional standard to
    include unpackaged fresh pork, ham and bacon products and processed
    unpackaged seafood, vegetables, nuts and fruit;

-   a requirement that unpackaged products included in the standard have
    a specific country-of-origin label -- not just a statement that the
    product is imported;

-   distinct statement of origin information on packaged products;

-   a requirement for country of origin declarations for packaged and
    unpackaged foods to be consistent with trade practices legislation
    and trade practices law; and

-   strengthened requirements for legibility and print size on labels
    and signs used to declare the country of origin for unpackaged
    foods.

U.S. suppliers should pay close attention to the requirements of this
standard to ensure that they do not breach the principles of the Trade
Practices Act. Particular guidance is given in the standard with regard
to 'product of' and 'made in' statements.

[Weights and Measures Requirements]{.underline}

Package weight is not governed by the ANZFSC. Each State and Territory
has its own legislation dealing with the declared weight labeling
requirements of packaged food.

All packaged food must show the net weight of the food within the
package. Shippers or outer cartons must show the net weight of
individual packages as well as a count of packages within the shipper or
outer carton. U.S. exporters should be aware that in Australia the net
weight is the **minimum** allowed weight of the package. All weights
should be declared in metric terms.

## Labeling of Genetically Modified foods ([**Standard 1.5.2**](http://www.foodstandards.gov.au/thecode/foodstandardscode.cfm#_one))

*There is a [User
Guide](http://www.foodstandards.gov.au/thecode/assistanceforindustry/userguides/labellinggeneticallymodifiedfooduserguide/index.cfm)
available for this standard.*

Mandatory labeling of foods of agricultural biotechnology ('genetically
modified'), where introduced DNA or protein is present in the final
food, came into force on December 7, 2001.

Under the Standard, food or ingredients labeled 'genetically modified'
contain new genetic material or protein as a result of the genetic
modification or have altered characteristics, e.g. changed nutritional
values, compared to the conventional food. Some flavorings may also be
derived from genetically modified organisms, but labeling is only
required if they are in a concentration of more than 1 gram per kilogram
(0.1%). Food additives and processing aids do not need to be labeled
unless the introduced genetic material is present in the final food.

Claims about foods not produced using gene technology - for example,
\"GM-free\", must be consistent with the provisions of the overarching
consumer protection laws in the [Trade Practices
Act](http://www.accc.gov.au/content/index.phtml/itemId/3653) in
Australia and the Fair Trading Act in New Zealand, as well as food
legislation in both countries.

Under the labeling standard, for packaged foods the words
**\'genetically modified\'** must be used in conjunction with the name
of the food, or in association with the specific ingredient within the
ingredient list; and for unpackaged foods for retail sale (such as
unpackaged fruit and vegetables, or unpackaged processed or
semi-processed foods) the words **\'genetically modified\'** must be
displayed in association with the food, or in association with the
particular ingredient within that food.

Food prepared for immediate consumption ‑ for example, in restaurants
and take‑outs -- does not need to have genetically modified ingredients
identified.

# SECTION III: PACKAGING AND CONTAINER REQUIREMENTS

## Packaging Size

There are no packaging or container size regulations for food products
in Australia. Manufacturers may pack food in any size container.

The Australia New Zealand Food Standards Code (ANZFSC) does not regulate
the manufacture of packaging materials. Consequently, the ANZFSC does
not specify which materials may be added to or used to produce food
packaging materials or any articles and materials in contact with food.
It is the responsibility of food manufacturers and retailers to ensure
that the products used in association with food are safe and that the
food complies with the general requirements in the Australian and New
Zealand Food Acts and with the specific requirements in the ANZFSC which
relate to contaminants ([Standard
1.4.3](http://www.foodstandards.gov.au/thecode/foodstandardscode.cfm#_one),
Articles and Materials in Contact with Food).

## Legibility Requirements ([**Standard 1.2.9**](http://www.foodstandards.gov.au/thecode/foodstandardscode.cfm#_one))

*There is a [User
Guide](http://www.foodstandards.gov.au/thecode/assistanceforindustry/userguides/legibilityrequiremen1401.cfm)
available for this standard.*

Any information required in or on a food label needs to comply with
legibility requirements as set out in [Standard
1.2.9](http://www.foodstandards.gov.au/thecode/foodstandardscode.cfm#_one).
The ANZFSC requires that all food labels must present information so
that it is:

-   legible

-   prominent (such as to afford a distinct contrast to the background),
    and

-   in English.

This approach allows manufacturers flexibility in label presentation but
requires them to ensure that the information is clearly and readily
accessible to the consumer. Additional legibility requirements apply to
warning statements. These are discussed below.

In order to be legible, information on food labels should be:

-   **Indelible**---Printing that under normal conditions of use and
    storage fades, runs, or is rubbed off would no longer be legible or
    prominent. A label with such printing would not comply with Standard
    1.2.9.

-   **Distinct**---Decorations and embellishments such as logos should
    not interfere with the legibility of the words on the label. Text
    printed on complex or pictorial or otherwise multicolored
    backgrounds is unlikely to be adequately legible in many cases.

-   **Easy to read---**The use of all lower case or all capitals is not
    prescribed in the Code. However, statements in sentence or title
    case are usually easier to read than statements in upper case or in
    mixed case.

A minimum size of type is not required for most information required on
food labels (except warning statements -- see below). It is up to the
manufacturer to determine which type size is best for such information,
provided the label is legible.

Other regulations may also impose conditions on the positioning or
placement of certain information. For example, in Australia the
positioning of some information on a food label is prescribed in the
*Trade Measurement (Pre-Packed Articles) Regulations* in some States and
Territories. Regulations may be downloaded from the Internet (either
from the relevant State/Territory government website or a general legal
website such as the Australasian Legal Information Institute (Austlii)
at [www.austlii.edu.au](http://www.austlii.edu.au/)).

All the labeling information required by the ANZFSC must be in English.
Information in other languages is permitted on a label of a package of
food or in association with a display of food, so long as the
information does not negate or contradict the information on the label
in English.

[Further legibility requirements for warning and other
statements]{.underline}

**Warning statements:** Certain warning statements are required to be
expressed on the label of packages of specific foods. The words for each
warning statement are prescribed and **must** be written on the label
using the text required under the ANZFSC. For most packages, each letter
or numeral must be at least 3 mm in size when measured from the base to
the top of the letter or numeral. Separate requirements apply to small
packages. Manufacturers may choose the type and style of lettering of a
warning statement, ensuring that the statement is legible and prominent
so as to afford a distinct contrast to the background.

**Advisory statements or mandatory declarations:** The ANZFSC also
requires information to be provided about certain foods and substances
in the form of mandatory declarations or advisory statements. The Code
does not prescribe exact wording or a minimum type size for these
statements. Where such statements are required, in presenting them
manufacturers must comply only with the general legibility requirements
of [Standard
1.2.9](http://www.foodstandards.gov.au/thecode/foodstandardscode.cfm).

[Legibility requirements for warning statements on small
packages]{.underline}

Because of their small size, small packages are permitted to have
warning statements written in a minimum type size of 1.5 mm. A small
package is a package with a surface area of less than 100^cm2^.

# SECTION IV: FOOD ADDITIVE REGULATIONS

*There is a [User
Guide](http://www.foodstandards.gov.au/thecode/assistanceforindustry/userguides/foodadditives.cfm)
available for this standard.*

Unless expressly permitted in [Standard
1.3.1](http://www.foodstandards.gov.au/thecode/foodstandardscode.cfm#_one),
food additives must not be added to food.

A food additive may be used only where permitted by Standard 1.3.1 and
only where it performs a technological function. These functions are
listed in Schedule 5 of the standard. The following criteria are guiding
principles that FSANZ uses in assessing whether a food additive is
listed in Standard 1.3.1 and therefore is permitted for use in foods,
i.e. that:

1.  it poses no unacceptable risk to health when used in amounts up to
    the specified permitted limits;

2.  there is a demonstrable need for the substance and it fulfils a
    technological function that benefits consumers; and

3.  it is used in any food only up to the level that achieves the
    technological function, even if higher levels might pose no threat
    to health.

Food additives should always be used in accordance with Good
Manufacturing Practice (GMP). Manufacturers are responsible for
justifying the use of additives, and the level of additive used. The
Codex Alimentarius Commissions Procedural Manual sets out the following
relevant criteria for use in assessing compliance with GMP:

1.  the quantity of additive added to food shall be limited to the
    lowest possible level necessary to accomplish its desired effect;

2.  the quantity of the additive that becomes a component of food as a
    result of its use in the manufacture, processing or packaging of a
    food and which is not intended to accomplish any physical, or other
    technical effect in the food itself, is reduced to the extent
    reasonably possible; and

3.  the additive is prepared and handled in the same way as a food
    ingredient.

Specifications for food additives are listed in the schedules of
Standard 1.3.1. [Schedule 1]{.underline} contains information on the
permitted uses of food additives by food type; [Schedule 2]{.underline}
contains miscellaneous additives permitted to GMP in processed foods
specified in Schedule 1; [Schedule 3]{.underline} contains colors
permitted to GMP in processed foods specified in Schedule 1; [Schedule
4]{.underline} contains colors permitted to specified levels in
processed foods specified in Schedule 1; and, [Schedule 5]{.underline}
contains technological functions which may be performed by food
additives.

For the purposes of ingredient labeling, food additives are treated the
same as other ingredients in a food. Schedule 1 of Standard 1.2.4 lists
about twenty class names for additives based on their technical
function. Schedule 2 of Standard 1.2.4 lists all permitted additives by
their prescribed name and code number. An additive must be declared in
the ingredient list in its correct place by using its appropriate class
name (from Schedule 1), followed by the additive's specific name or code
number (from Schedule 2). One exception to this rule is that enzymes
need only be declared by the class name 'enzyme' and not by specifically
declaring the name of the enzyme.

Where a food additive is capable of being classified in more than one
class, the class name used must be the class name that best reflects the
function of the additive in the food. A food additive that cannot be
classified in one of the classes specified in Schedule 1 must be
declared by using its prescribed name (from Schedule 2).

Special note should be taken for additives that are genetically
modified. For more information on the declaration of genetically
modified ingredients see the information which appeared earlier in this
report.

# SECTION V: PESTICIDE AND OTHER CONTAMINANTS

The Australian Pesticide & Veterinary Medicines Authority (APVMA) --
[www.apvma.gov.au](http://www.apvma.gov.au/) - is the Australian
government authority responsible for the assessment and registration of
pesticides and veterinary medicines and for their regulation up to and
including the point of retail sale and for establishing Maximum Residue
Limits in food. The APVMA administers the National Registration Scheme
for Agricultural and Veterinary Chemicals (NRS) in partnership with the
States and Territories and with the active involvement of other
Australian government agencies. Changes to the Food Standards Australia
New Zealand Bill 2007 which was passed in June 2007 allow the APVMA to
refer applications regarding residue limits in food directly to FSANZ.

[Standard
1.4.2](http://www.foodstandards.gov.au/thecode/foodstandardscode.cfm#_one)
lists the maximum permissible limits for agricultural and veterinary
chemical residues present in food. [Schedule 1]{.underline} lists all of
the agricultural and veterinary chemical limits in particular foods. If
a maximum residue limit for an agricultural or veterinary chemical in a
food is not listed in Schedule 1, there must be no detectable residues
of that agricultural or veterinary chemical in that food. [Schedule
2]{.underline} lists all extraneous agricultural chemical limits in
particular foods. If an extraneous residue limit for an agricultural
chemical in a food is not listed in Schedule 2, there must be no
detectable residues of that agricultural chemical in that food.
[Schedule 3]{.underline} groups certain agricultural or veterinary
chemicals according to their chemical groups. Commodity and commodity
groups that are referred to in this Standard are listed in [Schedule
4]{.underline}. Schedule 4 also specifies the part of the commodity to
which the maximum or extraneous residue limit refers.

*Maximum residue limits are constantly being reviewed and updated*.
Often these limits will not be the same as Codex.

# SECTION VI: OTHER REGULATIONS AND REQUIREMENTS

## Trade Practices Act

As mentioned throughout this report, the *Trade Practices Act 1974*
(<http://www.accc.gov.au/content/index.phtml/itemId/788579>) should be
taken into account as it pertains to false, misleading or deceptive
conduct relating to labeling or advertising of food products. The
Australian Competition and Consumer Commission
([www.accc.gov.au](http://www.accc.gov.au/)), the body which administers
the Trade Practices Act, has released a "Food Descriptors Guideline" to
the Trade Practices Act. This guideline provides a trade practices
perspective on industry representations about food and beverage
products. The guideline is to assist food and beverage businesses in
understanding the law as it generally applies to this area, together
with examples of the types of claims businesses can, and cannot, make
about their products and the context(s) in which such claims can be
made. A copy of the guideline is available at:
[http://www.accc.gov.au/content/item.phtml?itemId=771468&nodeId=303812cdfa698071341bf9f1ac983066&fn=Food%20descriptors%20guidelines.pdf](http://www.accc.gov.au/content/item.phtml?itemId=771468&nodeId=303812cdfa698071341bf9f1ac983066&fn=Food descriptors guidelines.pdf).

## Advertising

Labeling rules apply also to advertising of the product. Anything
required or prohibited on a label must either appear or not appear in
any printed, oral or televised advertisement for that product.

It is an offence to label or to advertise food in a manner that is false
or misleading in any particular, or deceptive. This is spelled out in
the State and Territory Food Acts and Trade Practices Act of the Federal
Government.

## Foods Requiring Pre-Market Clearance

[Novel Foods]{.underline} ([Standard
1.5.1](http://www.foodstandards.gov.au/thecode/foodstandardscode.cfm#_one))

This Standard regulates the sale of novel food and novel food
ingredients. This Standard prohibits the sale of these foods unless they
are listed in the Table to Clause 2 of the Standard, and comply with any
special conditions of use in that Table. The specific permission may
impose conditions relating to matters such as the need for preparation
or cooking instructions, warning statements or other advice, or the need
to meet specific requirements of composition or purity.

The purpose of this Standard is to ensure that non-traditional foods
that have features or characteristics that raise safety concerns will
undergo a risk-based safety assessment before they are offered for
retail for direct consumption in Australia and/or New Zealand. FSANZ
will assess the safety for human consumption of each novel food prior to
its inclusion in the Table. The safety assessment will be performed in
accordance with the Authority's safety assessment guidelines.

This standard is currently under review (see [Proposal
P291](http://www.foodstandards.gov.au/standardsdevelopment/proposals/proposalp291reviewof2805.cfm)).
The draft final assessment report has been presented to the Ministerial
Council and they have requested a review. Until the review is finalized
and accepted by the Ministerial Council, the current standard will
remain in force.

Information regarding applying for approval for a novel food is
available in Section 3.5.2 of the FSANZ [Application
Handbook](http://www.foodstandards.gov.au/_srcfiles/Application Handbook as at 5 June 08.pdf).

[Genetically Modified Foods]{.underline} ([Standard
1.5.2](http://www.foodstandards.gov.au/thecode/foodstandardscode.cfm#_one))

*There is a [User
Guide](http://www.foodstandards.gov.au/thecode/assistanceforindustry/userguides/labellinggeneticallymodifiedfooduserguide/index.cfm)
for labeling of Genetically Modified Foods (Standard 1.5.2) that should
be read in conjunction with this Standard.*

Division 1 of this Standard addresses health and safety requirements,
regulating the sale of food produced using gene technology, other than
additives and processing aids.

FSANZ assesses the safety for human consumption of each food produced
using gene technology or such class of food prior to its inclusion in
the Table. The safety assessment will be performed according to FSANZ's
approved safety assessment criteria. Additives and processing aids that
are produced using gene technology are not regulated in Division 1 of
this Standard. Other Standards in the ANZFSC regulate additives and
processing aids (see Section IV of this report) and require pre-market
approval for these substances.

Division 2 of this Standard specifies labeling and other information
requirements for foods, including food additives and processing aids,
produced using gene technology.

Information regarding applying for approval for food produced using gene
technology is available in Section 3.5.1 of the FSANZ [Application
Handbook](http://www.foodstandards.gov.au/_srcfiles/Application Handbook as at 5 June 08.pdf).

[Food Irradiation]{.underline} ([Standard
1.5.3](http://www.foodstandards.gov.au/thecode/foodstandardscode.cfm#_one))

This Standard prohibits the irradiation of food, or ingredients or
components of food, unless a specific permission is given. The specific
permission may impose conditions relating to matters such as dose,
packaging materials, approved premises or facilities.

Even where this Standard permits irradiation, food should only be
processed by irradiation where such processing fulfils a technological
need or is necessary for a purpose associated with food safety. Food
should not be processed by irradiation as a substituted procedure for
good manufacturing practices.

The absorbed radiation dose applied for the purpose of irradiating food
should be the minimum that is reasonably commensurate with the
technological and public health purposes to be achieved. It should also
be in accordance with good radiation processing practice.

Food to be processed by irradiation, and the packages and packing
materials used or intended for use in connection with food so processed,
should be of suitable quality and in an acceptable hygienic condition
appropriate for the purpose of such processing. They should also be
handled before and after irradiation according to good manufacturing
practices, taking into account, in each case, the particular
requirements of the technology of the process.

The operation of irradiation facilities and control of the irradiation
process should be undertaken in accordance with any relevant State, and
Territory, and New Zealand law governing radiation control. They should
also be undertaken in accordance with an appropriate Code of Practice
such as the 1983 Codex Alimentarius General Standard for Irradiated
Foods and its associated Code of Practice for the Operation of
Irradiation Facilities Used for the Treatment of Foods.

This Standard also sets out permitted sources of radiation, requires the
keeping of certain records in relation to the irradiation of food, and
requires the labeling of food which has been irradiated.

Information regarding applying for approval for irradiated food is
available in Section 3.5.3 of the FSANZ [Application
Handbook](http://www.foodstandards.gov.au/_srcfiles/Application Handbook as at 5 June 08.pdf).

## Approval of Genetically Modified Foods

Information for people wishing to apply to FSANZ to introduce a new food
produced using gene technology as provided for in the ANZFSC is
available on the [Standards
Development](http://www.foodstandards.gov.au/standardsdevelopment/) page
of the FSANZ web site and/or the [Applications
Handbook](http://www.foodstandards.gov.au/_srcfiles/Application Handbook as at 5 June 08.pdf).

## Government-to-Government Certification Arrangements

Imported foods legislation permits AQIS to enter into arrangements with
Government authorities in other countries. Before recognizing any
certification issued by other authorities, AQIS must be satisfied that
there is a system in place that is monitored by the authorities and that
it ensures that foods will comply with Australian requirements.

Foods accompanied by certificates from approved agencies are quickly
cleared by IFIS, assuming quarantine requirements are met. Minimum fees
apply to foods cleared under certification. Random audit inspections and
analyses are conducted on certified shipments.

If something is later found to be wrong with a food certified by an AQIS
approved overseas authority, AQIS resolves the problem with the
certifying agency without taking action against the importer or the
supplier. The approved foreign country authority is required to resolve
the problem and if problems continue AQIS may suspend the arrangement.

## Quality Assurance Systems

The *Imported Food Control Act 1992* allows for AQIS to enter into
arrangements with overseas manufacturers in the form of Quality
Assurance programs based on the principles of HACCP or ISO9000 systems
that will ensure foods are prepared to equivalent standards. AQIS must
assess applications and supporting information from relevant authorities
in overseas countries before agreeing to a system of certification for
overseas food suppliers who are operating under quality assurance
systems.

# SECTION VII: OTHER SPECIFIC STANDARDS

## Specific Commodity Standards

[Chapter
2](http://www.foodstandards.gov.au/thecode/foodstandardscode.cfm#_two)
of the ANZFSC contains standards for a number of specific commodity
groups. These are:

1.  Part 2.1 - Cereals

2.  Part 2.2 - Meat, eggs & fish

3.  Part 2.3 - Fruit & vegetables

4.  Part 2.4 - Edible oils

5.  Part 2.5 - Dairy products

```{=html}
<!-- -->
```
1.  Part 2.6 - Non-alcoholic beverages

2.  Part 2.7 - Alcoholic beverages

3.  Part 2.8 - Sugars & honey

4.  Part 2.9 - Special purpose foods

5.  Part 2.10 - Standards for other foods (vinegars & salt)

## Nutrition Claims

Where a nutrition claim is made, the Nutrition Information Panel must
include seven mandatory nutrients:

-   Energy

-   Protein

-   Fat

-   Saturated fat

-   Carbohydrate

-   Sugars, and

-   Sodium

The Panel must also include any claimed nutrient or biologically active
substance, or any other nutrients that may be triggered.

Information regarding the type of nutrition claims that can and cannot
be made, as well as examples of Nutritional Information Panels for each
type of claim, is contained in the [User
Guide](http://www.foodstandards.gov.au/thecode/assistanceforindustry/userguides/nutritioninformation1406.cfm)
to [Standard
1.2.8](http://www.foodstandards.gov.au/thecode/foodstandardscode.cfm#_one).
A [nutrition panel
calculator](http://www.foodstandards.gov.au/thecode/nutritionpanelcalculator/index.cfm)
is also available to assist in calculating mandatory nutrition
information for the panels.

## Permitted Health Claims

Unless specifically permitted in [Standard
1.1A.2](http://www.foodstandards.gov.au/thecode/foodstandardscode.cfm#_one),
Transitional and Temporary Standard for Health Claims, health claims in
food labels and advertisements are currently **prohibited** in
Australia. Standard 1.1A.2 implements a pilot trial for the management
of health claims in relation to folate only. The provisions in Standard
1.1A.2 are still in place.

In December 2003 the Australia New Zealand Food Regulation Ministerial
Council agreed to a new Nutrition, Health and Related Claims framework
that will allow food manufacturers to make factual claims regarding the
health benefits of their product on labels and in advertising. FSANZ is
currently in the process of developing a standard for inclusion in the
Food Standards Code on permitted health claims to replace the
transitional standard ([Proposal
293](http://www.foodstandards.gov.au/standardsdevelopment/proposals/proposalp293nutritionhealthandrelatedclaims/index.cfm)).
The draft final assessment report has been presented to the Ministerial
Council and they have requested a review. Until the review is finalized
and accepted by the Ministerial Council, the transitional standard will
remain in force.

## Fortification of Food with Vitamins & Minerals

[Standard
1.3.2](http://www.foodstandards.gov.au/thecode/foodstandardscode.cfm#_one)
regulates the addition of vitamins and minerals to foods, and the claims
which can be made about the vitamin and mineral content of foods, other
than those special purpose foods standardized in Part 2.9, the addition
of iodine to certain salt products in Standard 2.10.2, the addition of
thiamin to flour for bread making in Standard 2.1.1, the addition of
vitamin D to table edible oil spreads and margarine in Standard 2.4.2,
the addition of vitamins to formulated caffeinated beverages in Standard
2.6.4 and certain claims permitted elsewhere in this Code.

## Words and Expressions

The use of certain words and expressions are restricted. Words such as
polyunsaturated, \'pure\', \'natural\', \'organic\', \'low alcohol\',
\'non alcoholic\', \'health\' and \'vitamin enriched,\' etc are
restricted and guidance should be sought from the relevant product
standard or in the [User Guide to Representations About
Food](http://www.foodstandards.gov.au/thecode/assistanceforindustry/userguides/representationsabout1627.cfm).

## Pictures and Designs

Manufacturers should ensure that their pictorial representations do not
give a misleading overall impression about their products. Things to be
considered by manufacturers using pictorial representations include:

-   A manufacturer should not give a pictorial representation that an
    insignificant ingredient is present in significant amounts; or that
    a significant ingredient is not present or present in insignificant
    amounts. The manufacturer must do this so that the picture of one
    ingredient does not imply the absence of another important
    ingredient.

-   Food labels may include pictures that are not foods or ingredients
    but which may imply the presence of foods or ingredients related to
    the pictures, or imply an origin to the food.

-   Many foods are flavored either with flavorings or with small amounts
    of foods. If the flavoring of an ingredient has been added and a
    picture of the ingredient is used by a manufacturer, then the
    manufacturer must ensure that the consumer can determine that a
    flavoring of the ingredient has been added and not the actual
    ingredient.

-   A pictorial representation may demonstrate the use or serving
    suggestion of a food. This can be useful information for consumers
    and useful for marketing the food, providing the label does not
    mislead consumers into thinking that the foods illustrated are
    contained in the product. To avoid this confusion, the pictorial
    representations for the purposes of demonstrating the use or serving
    suggestion of a food should be clear that the pictorials are for
    demonstration purposes only and that the pictorials are not
    representing the ingredients of the food.

Pictures or designs may be prohibited on certain foods and manufacturers
and importers should familiarize themselves with the restrictions in the
ANZFSC in the [User Guide for Representations about
Food](http://www.foodstandards.gov.au/thecode/assistanceforindustry/userguides/representationsabout1627.cfm).

# SECTION VIII: COPYRIGHT/TRADEMARK LAWS

Australian law protects patents, trademarks and copyrights. Australia is
a member of the World Intellectual Property Organization, the Paris
Convention for the Protection of Industrial Property, the Berne
Convention for the Protection of Literary and Artistic Works, the
Universal Copyright Convention, the Patent Cooperation Treaty, the
Trans-Tasman Mutual Recognition Agreement for the Patent Attorney
Profession, the Budapest Treaty on the International Recognition of the
Deposit of Microorganisms for the Purpose of Patent Procedure, the
Strasbourg Agreement Concerning the International Patent Classification,
Nice Agreement for the International Classification of Goods and
Services for the Purposes of the Registration of Marks, and the World
Trade Organization (WTO) Agreement on Trade-Related Aspects of
Intellectual Property Rights.

IP Australia is the Federal Government agency responsible for
registrations of patents, trademarks and designs. IP Australia
incorporates the Patent, Trade Mark and Designs Offices which administer
the *Patents Act 1990*, the *Trade Marks Act 1995*, the *Designs Act
1906* and associated regulations as well as the *Olympic Insignia
Protection Act 1987* and the *Scout Association Act 1924*. More
information and links to the legislation are available on the [IP
Australia](http://www.ipaustralia.gov.au/) web site. Contact details for
IP Australia are:

IP Australia

P.O. Box 200

Woden, ACT 2606

Australia

Tel: (+61-2) 6283-2999

Fax: (+61-2) 6283-7999

Email: <assist@ipaustralia.gov.au>

Web Site: <http://www.ipaustralia.gov.au/>

[Patents]{.underline}: Patents are available for inventions in all
fields of technology and are the principle system for protecting
ownership of any device, substance, method of process that is new or
inventive and they are protected under the *Patents Act, 1990*. There
are two types of patents in Australia: a standard patent giving
long-term protection and control over an invention for up to 20 years;
and, an innovation patent - a relatively fast, inexpensive protection
option, lasting a maximum of 8 years. Biotechnological methods of
breeding and biotechnologically produced plants and animal products are
protectable under the Patents Act (s.18).

[Trademarks]{.underline}: Trademarks may be protected for ten years and
renewed indefinitely upon request by registration under the *Trademarks
Act, 1995*. It is wise for any U.S. exporter intending to market a
product in Australia to check with the trademarks office at IP Australia
to ensure that its mark or name is not already in use.

[Designs]{.underline}: A new or original design may be registered for up
to ten years maximum (in five year increments). Registration gives the
owner the exclusive rights to make, use and sell articles incorporating
the registered design.

[Copyrights]{.underline}: Copyrights are protected under the *Copyright
Act 1968*. The Attorney-General\'s Department administers the
legislation for automatic rights to copyright and circuit layout rights.
Further information is available on the Copyright page of the IP
Australia Website - <http://www.ipaustralia.gov.au/ip/copyright.shtml>

# SECTION IX: IMPORT PROCEDURE

There is no pre-market approval of either the composition or labeling of
any food in Australia. Imported food must comply with all aspects of the
Australia New Zealand Food Standards Code (ANZFSC) at the point of entry
into Australia. The Australian Quarantine and Inspection Service
performs random inspections on any food imported. High-risk foods can be
targeted for inspection at a higher frequency.

All goods imported into Australia must be cleared by Customs, whether
they are imported by air, sea or mail. While imports of low value will
generally be released by Customs for delivery direct to consignees,
importers are responsible for obtaining a formal Customs clearance for
consignments of goods above set value limits (currently A\$1000).

Cost recovery charges apply for the processing of entries. The cost will
depend on whether the entry is an electronic entry or a documentary
(manual) entry.

The minimum documentation required to be submitted with customs import
entries or Informal Clearance Documents includes an airway bill or bill
of lading, invoices, and any other papers (including packing lists,
insurance documents, import permits, etc.) relating to the shipment.

Importers are required to ensure that goods entering the commerce of
Australia are correctly marked. Customs administers truth in labeling
provisions that makes it an offence to knowingly apply, or for imported
goods to carry, false trade descriptions.

Customs import entry procedures are based on self-assessment by
importers who should be aware of all their obligations: penalties may be
imposed for the submission of incorrect or misleading information or for
the omission of information to mislead. Therefore, while it is not a
requirement, it is recommended that importers use the services of a
customs broker to complete customs import entries and related clearance
formalities. Brokers specialize in the clearance of imported goods and
are licensed by the Australian Customs Service.

More information on importing goods into Australia is available from the
Australian Customs Service on their Internet Site -
<http://www.customs.gov.au/>

**The use of local agent representation is highly recommended.**

# APPENDIX I: GOVERNMENT REGULATORY AGENCY CONTACTS

Local government authorities that have responsibility for administering
and evaluating imported products:

AQIS Imported Food Program

GPO Box 858

Canberra ACT 2600

Tel: +61 2 6272 5488

Fax: +61 2 6272 4389

Email: [Imported
Food](http://www.daffa.gov.au/feedback?query=foodimp&SQ_DESIGN_NAME=aqis)

Food Standards Australia New Zealand

P.O. Box 7186

Canberra Mail Centre, ACT 2610

Australia

Tel: +61‑2‑6271 2222

Fax: +61‑2‑6271 2278

E-mail: <info@foodstandards.gov.au>

Web: [http://www.foodstandards.gov.au](http://www.foodstandards.gov.au/)

Australian Customs Service

5-11 Constitution Avenue

Canberra, ACT 2601

Australia

Tel: (+61-2) 6275-6666

Fax: (+61-2) 8339-6714

Email: <information@customs.gov.au>

Web: [http://www.customs.gov.au](http://www.customs.gov.au/)

Office of the Gene Technology Regulator (MDP54)

GPO Box 100

Woden, ACT 2606

Australia

Fax: (+61-2) 6271-4202

Email: <ogtr@health.gov.au>

Web: [http://www.ogtr.gov.au](http://www.ogtr.gov.au/)

IP Australia

P.O. Box 200

Woden, ACT 2606

Australia

Tel: (+61-2) 6283-2999

Fax: (+61-2) 6283-7999

Email: <assist@ipaustralia.gov.au>

Web: [http://www.ipaustralia.gov.au](http://www.ipaustralia.gov.au/)

Australian Department of Health & Aged Care

GPO Box 9848

Canberra City, ACT 2601

Australia

Web: [http://www.health.gov.au](http://www.health.gov.au/)

[State Departments of Health]{.underline}

ACT Department of Health & Community Care

Web: <http://www.health.act.gov.au/c/health/>

NSW Department of Health

Web: [http://www.health.nsw.gov.au](http://www.health.nsw.gov.au/)

Victorian Department of Human Services

Web: [http://www.dhs.vic.gov.au](http://www.dhs.vic.gov.au/)

Queensland Health

Web: [http://www.health.qld.gov.au](http://www.health.qld.gov.au/)

South Australian Department of Health

Web: <http://www.health.sa.gov.au/>

Health Department of Western Australia

Web: [http://www.health.wa.gov.au](http://www.health.wa.gov.au/)

Tasmanian Department of Health & Human Services

Web: [http://www.dhhs.tas.gov.au](http://www.dhhs.tas.gov.au/)

Northern Territory Health & Families

Web: <http://www.health.nt.gov.au/>

## SPS & TBT Contacts

Each member government is responsible for the notification procedures
associated with agreement under the World Trade Organization (WTO).
Examples here relate to the Sanitary and Phytosanitary Agreement (SPS)
and Technical Barriers to Trade (TBT) Agreement. WTO obligations include
notifying any trade significant proposals that are not substantially the
same as international standards to the WTO; providing copies of the
proposed regulation upon request; allowing time for comments; and also
to provide upon request copies of other relevant documents on existing
regulations related to food and agriculture. Information on the
country's regulations, standards and certification procedures can also
be obtained through the Enquiry Point(s) listed below:

Australian SPS Contact Point

Market Access & Biosecurity

Agriculture, Fisheries & Forestry Australia

GPO Box 858

Canberra, ACT 2601

Australia

Tel: +61-2-6272-5446

Fax: +61-2-6272-3678

E-mail: <sps.contact@daff.gov.au>

TBT Enquiry Point

Office of Trade Negotiations

Department of Foreign Affairs & Trade

RG Casey Building

John McEwen Crescent

Barton, ACT 2601

Australia

Tel: +61-2-6261-2062

Fax: +61-2-6261-2927

E-mail: <tbt.enquiry@dfat.gov.au>

# APPENDIX II: OTHER IMPORTANT SPECIALIST CONTACTS

Office of the Agricultural Counselor

U.S. Embassy

Moonah Place

Yarralumla, ACT 2600

Australia

Tel: (+61-2) 6214-5854

Fax: (+61-2) 6273-1656

E-Mail: <AgCanberra@fas.usda.gov>

Food & Beverage Importers Association

181 Drummond Street

Carlton, VIC 3053

Australia

Tel: (+61-3) 9639-3644

Fax: (+61-3) 9639-0638

E-mail: <admin@fbia.org.au>

Web: [http://www.fbia.org.au](http://www.fbia.org.au/)

American Chamber of Commerce in Australia (Head Office & NSW State
Office)

Tel: (+61-2) 9241-1907

Fax: (+61-2) 9251-5220

E-mail: <nswamcham@amcham.com.au>

Web: [http://www.amcham.com.au](http://www.amcham.com.au/)

[American Chamber of Commerce State Offices]{.underline}

[Victoria]{.underline}

Tel: (+61-3) 9614-7744

Fax: (+61-3) 9614-8181

E-mail: <adminvic@amcham.com.au>

[Queensland]{.underline}

Please contact the NSW/Head Office for any Queensland inquiries.

[Western Australia]{.underline}

Tel: (+61-8) 9325-9540

Fax: (+61-8) 9221-3725

E-mail: <wa@amcham.com.au>

[South Australia]{.underline}

Tel: (+61-8) 8212-4688

Fax: (+61-8) 8212-4755

E-mail: <sa@amcham.com.au>

#