Fundamental guidelines are accompanied by food safety quick guides for day-to-day use by growers and team members
The Fresh Produce Safety Centre Australia & New Zealand (FPSC) has released the Fundamental Guidelines for Fresh Produce Food Safety version five, 2025 – a refreshed, science-based framework to help the fresh produce industry manage food safety risks from production through to post-harvest handling.
Developed through extensive scientific review and consultation with industry, the Fundamental Guidelines reflect the latest evidence, good practices and regulatory alignment to support the continued safety and integrity of fresh produce in Australia and New Zealand.
The Fundamental Guidelines are designed for all businesses across the fresh produce supply chain regardless of size, crop or complexity. They provide practical, HACCP-based insights to help businesses identify and manage food safety hazards, implement good practices and continuously improve.
The Fundamental Guidelines are accompanied by Quick Guides for Fresh Produce Food Safety which provide a user-friendly summary for day-to-day use by growers and team members. The ‘Quick Guides’ enable rapid identification of key hazards and practices for each management area. They have been developed using the same structure as the Fundamental Guidelines, so users can easily find more information on a topic.
Key updates in version five of the Fundamental Guidelines include new chapters on managing critical incidents and recalls, and food safety culture. Additional appendices on food safety regulation and assurance programmes, as well as the use and significance of faecal indicator bacteria.
Content and layout have been improved for usability and visuals have been updated, including refreshed images, figures and decision trees.
FPSC is hosting a free webinar on Wednesday 12 November 2025, 12:00pm AEDT to launch the Fundamental Guidelines for Fresh Produce Food Safety. FPSC CEO Damien Farrelly, technical and editorial lead Sharon Horton, and technical officer and horticulture food safety initiative project lead Susannah Roelofsz will join to share what’s new in version five. Attendees can register here.
