Horticulture
Under the Food Act 2001, all producers have an obligation to ensure that food for sale is safe and suitable for human consumption, and to comply with the Food Standards Code where applicable.
Regulations for horticulture businesses
On 12 August 2022, 3 new horticulture primary production and processing standards were introduced into the Australia New Zealand Food Standards Code. These aim to reduce the incidence of foodborne illness associated with berries, leafy vegetables and melons.
There is a transition period for producers to implement the standards by no later than 12 February 2025.
PIRSA has received feedback from industry bodies on a proposed amendment of regulations to adopt the 3 standards – read the Discussion Paper for Horticulture Food Safety Regulations ().
We are expediently progressing the variation of regulations. Further updates will be provided in due course.
Berries
Standard 4.2.7 – Primary Production and Processing Standard for Berries
Growers and primary processors (for example, pack-houses) must:
- Identify and control food safety hazards associated with berry growing and primary processing.
- Notify regulators of their activities.
This applies to fresh berries, including strawberries, blueberries and berries from the genus Rubus.
Leafy vegetables
Standard 4.2.8 – Primary Production and Processing Standard for Leafy Vegetables
Growers and primary processors (for example, pack-houses) must:
- Identify and control food safety hazards associated with growing and primary processing of leafy vegetables.
- Have an approved food safety management statement which includes notifying regulators of their activities.
Leafy vegetables are vegetables of a leafy nature where the leaf is consumed raw, and includes baby leaves, lettuce, and leafy herbs. It does not include seed sprouts – see seed sprout standards.
Examples of leafy vegetables include but are not limited to:
- all lettuces – iceberg (crisphead), rocket, romaine (cos), red leaf, butterhead, endive, oak leaf, watercress, radicchio, baby leaf, battavia, all other loose-leaf lettuces
- kale
- chicory
- watercress
- swiss chard
- Asian leafy greens (e.g. bok choy)
- all leafy herbs consumed raw (e.g. parsley, basil, coriander, dill, fennel leaves, mint, thyme, rosemary, oregano, marjoram, chives)
- spring onions
- microgreens
- spinach leaves
- silverbeet
- cabbage.
Examples of vegetables that are not considered leafy vegetables include broccoli, broccolini, cauliflower, asparagus, artichoke, root and tuber vegetables, bulb vegetables, brussel sprouts, kohlrabi, cucumbers, peppers, eggplant, rhubarb, squash, celery, and leek.
Melons
Standard 4.2.9 – Primary Production and Processing Standard for Melons
Growers and primary processors (for example, pack-houses) must:
- Identify and control food safety hazards associated with growing and primary processing of melons.
- Have an approved food safety management statement which includes notifying regulators of their activities.
This applies to fresh melons, including watermelon, rockmelon, honeydew melon and piel de sapo.
More information
- Food Standards Australia New Zealand – Food safety in horticulture
- Fresh Produce Safety Centre – Food safety grower guides
- Fresh Produce Safety Centre – Guidelines for fresh produce food safety 2022
- Fresh Produce Safety Centre – Fresh Produce Safety Centre publications
- International Fresh Produce Association – Guidance on handling fresh produce exposed to flood water
- Australian Farmers Markets Association – Farmers market safety guide
