Bakery and grain-based product processing
Find out the requirements you need to meet if you make bread, cereals, cakes, biscuits, or other baked goods intended for sale.
Bakery products – what they are
Bakery and grain-based products include the following:
- bread or bread-derived products, including bagels, pita bread, or fruit bread
- some desserts, such as fruit pies, crumbles, eclairs, sticky puddings, frozen brownies, and slices
- breakfast cereals, biscuits, or crackers
- cakes, pastry, pies, pizza, or pasta.
If you make baked or grain-based products, in most cases you must operate under the Food Act. Alternatively, if you make baked products containing animal products (for example meat pies) and if they are intended for export, you may be required to have a registered Risk Management Programme under the Animal Products Act 1999.
Operating under the Food Act
The Food Act 2014 came into force on 1 March 2016. The Act applies to all new food businesses that started from that date.
Existing businesses (registered under the Food Act 1981 or Food Hygiene Regulations 1974 before 29 February 2016) are making the transition between 2016 and 2019. Find out when your type of business has to start operating under the Act.
You must also meet the requirements of the Australia New Zealand Food Standards Code.
Additional requirements for bread
Under the Food Act, you also need to comply with additional requirements if you manufacture bread and bread products. You must use iodised salt, and you may voluntarily add folic acid.
Find out more:
Baked products that include animal products
If you manufacture baked products using meat, seafood, or other animal products, refer also to the relevant food sector section for your products.
MPI research into bakery products
Because the incidence of foodborne illness is an important food safety concern, MPI undertakes industry research, particularly where products are considered to be high risk. This includes some baked products.
For example, in 2007 MPI undertook a survey into the microbiological quality and handling practices of high-risk bakery products. In general, the results showed that most bakeries used good food safety practices.
Read the report from this research:
- Microbiological quality of bakery products [PDF, 394 KB]
Find other scientific research reports on foodborne illness:
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