Leafy Vegetable Primary Producers and Processors
hree new national food safety standards were developed to strengthen food safety and traceability throughout the leafy vegetable supply chains. These standards took effect nationally on 12 February 2025, however, they are yet to be implemented in Queensland.
This means that Queensland producers and processors of leafy vegetables are not required to hold Safe Food accreditation at this time.
We do recommend getting familiar with the standards in the meantime.
Standard 4.2.8 – Primary Production and Processing Standard for Leafy Vegetables captures all leafy vegetables where the leaf is consumed raw, including but not limited to:
- Microgreens
- Leafy herbs
- Lettuce
- Cabbage
- Spinach
- Green onion / Spring onion
- Asian greens
Who will be impacted?
The Queensland Government is currently working to determine which businesses will require Safe Food accreditation. More information will be released as soon as it becomes available. Register for Safe Food updates to stay informed.
The new standards apply to primary producers and primary processors of leafy vegetables, as defined below:
A primary producer is a business that grows and/or harvests.
A primary processor is a business that does early-stage processing. This includes, but is not limited to: washing, trimming, sorting, sanitising, storing, combining and packing, and transporting berries, leafy vegetables or melons between pack houses.
Requirements for Businesses
These national standards establish food safety and traceability requirements for all leafy vegetable businesses. The standards will support nationally consistent food safety practices designed to reduce microbial hazards on fresh produce associated with:
- Inputs and inputs management
- Premises and equipment
- Staff training, knowledge, health, and hygiene
- Animal and pest control
- Temperature abuse
- Washing and sanitation of produce
- Growing site management
- Weather events
- Sale or supply of unacceptable produce
For specific enquiries, contact our dedicated horticulture officers by calling 1800 300 815 + option 4 or emailing horticulture@safefood.qld.gov.au.
Applying for Accreditation: What to Expect
Please note: Applications are not currently open for berry growers.
Once the new standards are implemented in Queensland, your entire application for accreditation will be completed online through a secure portal, which can be linked to your QGov/myQld digital identity.
The first part of your application will include an eligibility test to ensure your business is required to hold Safe Food accreditation before you proceed.
The second part will include completion of a Business Profile outlining basic details of your operation including your ACN. You’re encouraged to have this information handy before starting your application, which can be saved as a draft for up to 14 days.
You will only be asked questions that are relevant and essential for your unique business.
You will need to submit your allocated fee payment (if applicable) before Safe Food assesses your application. You will be guided through the steps to do this as part of the application process.
Some businesses may be required to complete a food safety management statement and upload supporting documentation based on the risks associated with their business activities.
Register here to be notified when applications for accreditation open.
Recognised Industry Certification Programs
Safe Food is committed to recognising Global Food Safety Initiative (GFSI) benchmarked programs (eg Freshcare, SQF, Global G.A.P, BRCGS) as a way of demonstrating compliance with the standards. It is intended that legislative amendments will provide for this recognition for businesses who are required to hold a Safe Food Accreditation.
Please note that participation in these programs will likely not exempt businesses from the legal obligation to hold a Safe Food accreditation. Businesses operating under a GFSI benchmarked program will undergo a streamlined application process and have different compliance arrangements to account for their already receiving an audit under said program.
Benefits of Accreditation
It’s important to understand there are many benefits Safe Food accreditation brings to both business and industry, beyond just fulfilling a legal obligation. Some benefits of holding accreditation include:
- Consumer confidence
- Market consistency
- Foundation for business growth, including export opportunities
- Assurance that you’re effectively managing food safety risks
- Support with food safety incident response
For more information about how accreditation can support your business, watch this short video:
More Information
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Fees
The fee structure for horticulture is currently being developed to ensure it is fair and equitable. Once finalised, the fee structure will be published right here on the Safe Food website.
Updates will be shared via the Safe Food newsletter as they become available.
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Supporting Resources
Important information relating to food safety can be found via the Fresh Produce Safety Centre’s selection of Grower Guides. You can also refer to the Food Standards Australia New Zealand website for more information.
Safe Food is developing educational resources for new horticulture businesses to support compliance with the new standards.
Businesses operating under a GFSI benchmarked program may have additional requirements set by their program owner, beyond the national standards.
Frequently Asked Questions
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Why do leafy vegetables need regulating now?
There is currently no legislation in Australia to regulate the safe primary production and processing of our leafy vegetable industry. Australia’s health ministers recognised this risk to public health and food supply chain stability and therefore called on FSANZ to develop new standards in these sectors.
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Will the new standards change how my business operates?
Not unless your current business operations conflict with minimum food safety requirements. The standards are outcomes-focused, meaning they do not prescribe any specific processes or procedures. Instead, they focus on achieving desired food safety outcomes.
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Will I need to be audited by Safe Food?
Compliance requirements will vary depending on your business operations and associated risks. While audits are one of our regulatory methods of monitoring, our goal is to minimise them for low-risk businesses as a result of high performing food safety management programs.
As your business maintains high levels of compliance over time, minimal regulatory oversight will be required, thus reducing costs and administrative burden as a result of sustained compliance.
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What does it mean to have delayed implementation of the new standards?
Each state has individual responsibility to implement the new standards through their own legislation. Therefore, each state will have their own approach to regulation.
The newly formed Queensland Government has requested that the Department of Primary Industries (the Department) undertake further consultation with industry to ensure regulation for leafy vegetables reflects the needs of current industry practice. The Department is responsible for making any necessary amendments to the Food Production (Safety) Act and its regulation to give effect to the new standards. Until this process is complete, Safe Food cannot advise of what regulation will look like or what fees will be associated.
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What is Safe Food doing to support leafy vegetable growers?
Safe Food is continuing to engage with Queensland’s leafy vegetable industry to help producers and processors understand the minimum food safety requirements set by the new standards. We are currently offering free farm visits to help horticulture businesses understand the new standards and identify any potential issues of non-compliance.
Safe Food will continue to provide updates via our e-bulletin as more information becomes available.