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From time to time the NSW Food Authority undertakes targeted surveys of food available in NSW to:
- ensure it is safe and complies with food standards
- inform food regulators about what is available.
The surveys may concentrate on one:
- type of food, such as kebabs
- aspect of food, such as presence of gluten, or
- standard, such as labelling.
The surveys are sometimes coordinated with participants from local government, interstate and federal bodies or other NSW departments. They may be part of FSANZ's Bi-National Surveillance and Enforcement Strategy in which food and health agencies in Australia and New Zealand discuss and share information about the food chain.
Details on how the Food Authority plans and executes its surveys are included in the Survey program overview (pdf 136KB).
Surveys available
Survey reports published or authored by the Food Authority include:
- allergen survey
- allergen: lupin survey
- anchovies: histamine levels
- artificial colours
- bakery products: microbiological quality
- bakery products: savoury pastries microbiological quality
- campylobacter in meat and offal
- campylobacter in plant products
- campylobacter in poultry liver
- cassava chips and crakers: cyanogenic glycosides
- cut melon survey
- egg dressings and sauces (raw)
- Food Safety Schemes
- gluten presence in foods labelled 'gluten free'
- GM foods
- infant formula: microbiological quality
- kebabs: microbiological quality
- nuts and nut products: microbiological quality
- plant products: not currently in the plant products Food Safety Scheme
- ready to eat (RTE) meats
- rice based desserts
- salad leaves, fresh cut
- seaweed and fish: inorganic arsenic
- soft serve and frozen yoghurt
- sushi handling: microbiological quality
- takeaway (BBQ) chicken outlets: hygiene, handling & product microbiological quality
- trans fatty acids levels
Reports are published here as they become available.
