New Food Safety Legislation for Fruits and Vegetables in 2025: Everything You Need to Know

On 12 February 2025, Food Standards Australia New Zealand (FSANZ) introduced new food safety legislation for fruits and vegetables, setting stricter primary production and processing standards for berries, leafy vegetables and melons. These regulations apply to businesses of all sizes that grow or conduct primary processing, such as washing, trimming, sorting, sanitising or storing these products.

The new regulations are designed to reduce the risk of food-borne illnesses by requiring businesses to implement stronger food safety measures. If you work in the food or horticulture industry, understanding these changes is essential for compliance and public health protection.

More insights can be found in The Ultimate Guide to Food Safety Compliance in Australia: 2025 Edition from the Australian Institute of Food Safety (AIFS).

Why These Changes Are Happening

Fresh produce is often consumed raw or with minimal processing, which reduces opportunities to eliminate pathogens such as Salmonella, Listeria and E. coli. Food-borne illness outbreaks linked to fresh produce have prompted regulatory changes aimed at improving food safety and traceability.

The new food safety legislation for fresh fruits and vegetables introduces specific requirements for berries, leafy vegetables and melons. Each category now has its own standard to help mitigate risks.

Breakdown of the New Standards

Standard 4.2.7 (Berries)

Standard 4.2.7 focuses on identifying and controlling food safety hazards throughout production and processing of berries. Businesses handling fresh berries must:

• Implement a food safety management plan.
• Identify potential hazards, including contamination from water, soil and handling.
• Ensure proper hygiene and sanitation during harvesting and processing.
• Maintain traceability records to track the product from farm to sale.

Berries, such as strawberries, blueberries and raspberries, have been linked to food poisoning outbreaks in the past, often due to contamination with viruses like hepatitis A and norovirus. The new standard is designed to address these risks and strengthen industry-wide safety measures.

Standard 4.2.8 (Leafy Vegetables)

Under Standard 4.2.8, businesses handling leafy vegetables must adhere to stricter hygiene and documentation requirements. Key obligations include:

• Developing a food safety management statement approved by the relevant food authority in the state or territory where the business operates.
• Implementing traceability measures to ensure rapid response in case of contamination.
• Following stringent hygiene practices for workers, equipment and facilities.
• Managing the quality of water used in irrigation and processing.

Leafy vegetables, including lettuce, spinach and cabbage, have a high risk of contamination due to their direct exposure to soil and water. The new requirements aim to minimise the risk of pathogen transmission throughout the food supply chain.

Standard 4.2.9 (Melons)

Similar to the other new regulations, Standard 4.2.9 requires businesses to:

• Identify and control food safety hazards.
• Maintain thorough traceability systems.
• Train staff in food safety procedures specific to melon handling.
• Prevent cross-contamination by maintaining clean and sanitised equipment.

Melons, especially rockmelons, have been associated with major Listeria outbreaks. Their rough outer skin makes it easier for bacteria to persist, making proper food safety practices essential.

What These Changes Mean for Businesses

Increased Compliance Requirements

Businesses must review and update existing food safety protocols to align with the new regulations. This may require additional documentation, new procedures and updated risk assessments. Compliance with these standards will be necessary to avoid penalties and ensure continued market access.

Enhanced Traceability Systems

With stricter traceability measures, businesses must ensure that they can track their products throughout the supply chain. This will involve keeping detailed records of production, processing and distribution activities. Proper traceability systems help businesses respond quickly to potential contamination incidents, reducing the risk of widespread food-borne illness outbreaks.

Training and Education

Staff must be trained in accordance with updated standards to ensure compliance with new hygiene and safety practices. Training should cover:

• Proper handling and sanitation procedures.
• Identifying and mitigating food safety risks.
• Maintaining traceability records.

Investing in food safety training will be crucial for businesses to meet regulatory requirements and uphold high food safety standards.

Act Now to Meet New Food Safety Requirements for Fruits and Vegetables

The introduction of new food safety legislation for fruits and vegetables marks a significant shift in Australia’s approach to produce safety. Businesses involved in the growing, processing or handling of berries, leafy vegetables and melons must take proactive steps to meet the updated standards.

By ensuring food safety compliance with Standard 4.2.7, Standard 4.2.8 and Standard 4.2.9, businesses can protect consumers, maintain industry credibility and avoid potential legal consequences.

If you need assistance with food safety training or compliance, now is the time to act. Preparing for these changes ahead of time will ensure a smooth transition and continued success in the industry.

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