New laws for leafy-green growers and post-harvest processors in NSW

New laws for food businesses that grow and/or do primary processing of leafy vegetables, such as lettuce, spinach leaves, Asian greens and herbs, apply in NSW from 12 February 2026.

The laws are outlined in Standard 4.2.8 of the Australia New Zealand Food Standards Code, which sets legal standards for food in Australia, and the NSW Food Regulation 2025.

From 12 February 2026, the following leafy vegetable businesses will need to apply for a NSW Food Authority licence:  

• Businesses growing more than 2 ha of leafy vegetables; and  
• Primary processors who wash, trim, sort, sanitise, pack or combine leafy vegetables after harvest.  

Licence fees will be waived until 12 February 2027.

There are different requirements for businesses growing less than 2 ha of leafy vegetables.

The Food Authority recognises leafy vegetable growers certified to the following Global Food Safety Initiative (GFSI) food safety schemes as meeting the requirements of the national standards: 

• Freshcare  
• SQF  
• GLOBAL G.A.P  
• BRCGS  

Some of the requirements include the following:

• Leafy vegetable growers must do what they can to ensure inputs do not make produce unacceptable to eat. This means the soil, soil amendments, fertiliser, seeds, seedlings and water used do not contaminate produce with harmful microorganisms, chemicals or physical hazards.
• Post-harvest water used to cool, wash or sanitise produce, or to clean surfaces that come into contact with produce, must be clean and safe (town water or similar quality) so it will not contaminate produce.
• Any washing or sanitising of leafy vegetables must not make them unsafe to eat.  
• Leafy vegetable growers must keep harvested produce at a temperature that ensures it is safe to eat.

For the full details, click here.

Image credit: iStock.com/VvoeVale