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Processed food and retail sale - Bakery products

NZFSA is responsible for working with the baking industry to ensure compliance with standards for the process of baking products.

Fortification of bread with folic acid and iodised salt

NZFSA have developed a user guide to help bread manufacturers, retailers and Food Act Officers interpret and apply the requirement for mandatory addition of iodised salt to bread. This user guide also contains information on the voluntary addition of folic acid to bread until mandatory fortification begins on the 31 May 2012.

This is a guide for the New Zealand industry only.

New Zealand user guide – Addition of folic acid and iodised salt to bread [PDF 112KB]

Separate Australian user guides are available on the Food Standards Australia New Zealand (FSANZ) website.

Australian user guide, Mandatory folic acid fortification – FSANZ website

Australian user guide, Mandatory iodine fortification – FSANZ website

Microbiological quality of bakery products

During 2007 a survey was conducted for NZFSA to investigate the relationship between the microbiological quality of bakery products and the food safety practices of New Zealand bakeries.

A survey of the microbiological quality of bakery products

Related links

• FSANZ, labelling and composition

• Food Standards – Folic acid

Last updated 21 September 2009