Food Safety & Handling

We handle, pack and deliver fresh produce in line with Australian food safety requirements, including the Food Standards Australia New Zealand (FSANZ) Food Standards Code and applicable Western Australian food safety laws.

Our practices

• Clean handling — produce is handled with good hygiene, clean equipment and clean hands at every step.
• Cool chain — perishable items are kept cool from harvest through to delivery wherever possible.
• Careful sourcing — produce we don't grow ourselves comes from trusted local growers who share our standards.
• Traceability — we keep records so we can trace produce back to its source if ever needed.
• Washing — some produce is washed before packing; some is not, to extend shelf life. Always wash produce before eating.

Allergen & cross-contact information

While fruit and vegetables are not common allergens, our produce may be grown, handled or packed in facilities that also handle nuts, gluten or other allergens. We cannot guarantee an allergen-free environment. If you have a serious allergy, please contact us before ordering.

Storing your produce

• Refrigerate promptly — store leafy greens, berries and most vegetables in the fridge as soon as you can.
• Keep some at room temperature — tomatoes, bananas, potatoes, onions and garlic do best in a cool, dark, dry spot.
• Wash before eating — rinse fresh produce under running water before preparing or eating.
• Separate — keep fresh produce away from raw meat and its juices.
• Use your senses — when in doubt, throw it out.

If you have a concern

If you ever have a food safety concern about something from us, stop using the product and contact us immediately at hello@21anantafarmersmarket.com.au so we can investigate.

More information

For general food safety advice, see foodstandards.gov.au.