The food regulatory system in Australia relies on the different levels of government managing policy, developing standards, monitoring food safety and enforcing legislation. The aim of this system is to prevent illness and death from contaminated food.

KPMG (1998) estimated that, in 1997, the net costs to state, territory and local governments of administration and enforcement of food regulation was $24 million each year. These costs were estimated to increase to $47 million per annum with the Australia-wide implementation of risk-based food hygiene standards, which are still being implemented in many jurisdictions (KPMG 1999).

As well, several federal government agencies deal specifically with foodborne disease prevention. These include FSANZ, DoHA, the Australian Quarantine and Inspection Service, and the Department of Agriculture, Fisheries and Forestry. The costs of maintaining these agencies are not detailed here, although they are important to the overall system for preventing and controlling foodborne illness. There is also a substantial compliance cost imposed on businesses through meeting regulations, which is not considered here.

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