Allergen Labelling - Update

January 04, 2017 at 2:36 PM

Food Standards Australia New Zealand (FSANZ) have recently completed a review of the way that allergens are declared on food products, and have noted a number of issues that require addressing.

FSANZ state in their report that this problem is primarily due to a lack of standard practices for declaring allergens and a lack of clarity in the Food Standards Code as follows:

  • The lack of standardization across allergen declarations is resulting in the use of unfamiliar and unrecognisable terms, particularly those made in the ‘contains’ statement. Further investigation of possible options is required for standardising the use of plain English terms acrossall allergen declarations made on food labels
  • The requirements of Standard 1.2.3 need to be clear that the presence of individual cereals (wheat, oats, rye, barley and their hybrids) and individual tree nuts are to be declared, and not declared using collective terms.
  • Clarifying the Code so that the presence of gluten is declared separately from declarations about the presence of specific cereals in the food, would address the ambiguity associated with declaring these cereal allergens and food substances which cause severe reactions through food intolerances
  • The Code needs to be clearer in respect to the terms ‘fish’/‘finfish’, ‘crustacea’ and ‘molluscs’ for allergen declaration purposes
  • The requirements of Standard 1.2.3 need to make it clear that molluscs or products of molluscs in a food are to be declared separately from ‘fish’.

To read the report, and to download the latest VITAL guidelines Click here



Tags: allergen labelling food allergen labelling
Category: News

Categories


Tags

food packagingfood associations with pathogensCovid 19 implications for food manufacturingshelf life determination2020 HACCPDangers of highly concentrated caffeinewhat pathogens to test food forFood Safety Buddy magazinealcoholic beverages composition requirementsCountry of Origin labellingvacuum packingapricot kernels and food safetyHealth Star RatingMicrobiological analysisCooking meat and seafoodFood safety trendsGuidelines for National ProgrammesFood recall Risk ManagementBacterial levels in foodListeria swabbingMy Food PlanFood businesses under Alert Level 3Intentional SubstitutionListeria monocytogenes in ready to eat foodsPreparing food industry sanitisersListeria guidelinesTotal Diet SurveyFood safety governanceFurther Processing guidelinesHepatitis A in frozen berriesE coli 0157 Egg shelf liferare or lightly cooked meat guidelinesAssured Food Safety new websiteFoodRecall templateFood fermentationHepatitis in frozen berriesfood traceabilityNovel foodsTop 5 Food Safety Topicsirradiated foodMercury in FishHome based food businessesHACCP podcastHurdle Technologyfood safety programme templatesFood Notice for Food Control Plans and National Programmes National Programmesfood preservationListeria outbreakListeria Outbreak Rock Melonweights and measuresFood Standards Code revisionmodified atmosphere packingSummary of Changes to Food Standards CodeCovid 19 Alert Level 2Microbiological testingFood Recall guidelinesglazed seafood weightsfood defenceFood business operating at Alert Level 2Safe fish consumptionNational Programme guidanceCaffeine powders and foodfood importer registrationMicrobiological reference criteriaAlcohol labelling guideFood processing technologiesFront of pack labellingCoronavirus and food safetypreservatives in meatLaboratory training coursesFSSC 22000Calculating alcohol in brewed soft drinksFood Recall ProceduresGM Food resourcesnew rules for allergen labellingcrisis management guidelinesFeeding food waste to pigscustom Food Control PlanListeria trainingCOVID 19Template Food Control PlanNovel food processing technologiesHPP for milkEnvironmental swabbingMeat smokingFood allergencarbon monoxide in fish processingMicrobiological Limits in FoodDomestic fridgesAcidificationsale of raw milkmetal detector functionalityNational ProgrammeFood Act 2014raw milk safetyAcidifying FoodFood Safety Culture resourcesHPPStarting a Food businessFood Standards Code Private LabelFSANZ Food Allergen PortalPregnancy warning labelsTemplate FCPfresh produce sanitationPathogen swabbingFood allergensforeign object auditsUCFM Guidelineshydrogen cyanide and apricot kernelsFood Safety data captureFood RecallsMilk allergen in dark chocolateFood ProcessingPregnancy warning labels on alcoholFood safety training resourcesHepatitis AAllergen management and labelling guideCovid-19 guidanceCountry of Origin labelling for foodOffice administrator positionFood Safety Toolkitfolic acid in flourCoronavirusFood premises requirementslabel reviewsintended use codingfish processingFood safety and Covid 19Imported Food made with fortified ingredientsx ray detector functionalityLabelling of irradiated foodDehydrating foodsFood business registrationHot holding meat and seafoodWSMP templatefood industry crisis managementImporting food New ZealandNational Programme guidelinesFood labelingFood processing criteriaStorage of meat and seafoodFood Act 2014 exemptionsFood Recall StatisticsDietary Supplements requirementsHousehold RefrigeratorsFood Safety Assessor positionAlcohol in kombuchaKombucha food safetyMaking food for animalsNPDJob VacancyFood Safety WatchFood Regulations 2015Which microbiological limits do I useEating safely when pregnantWater activity seminarcontract food safety specialistCodex HACCP updatescontrol of Hepatits A in berriesHeat treatments for meat and seafoodsulphites in meatFermenting vegetablesHemp seed can be sold as foodSalami manufactureHACCP trainingFood FraudInternal Audit trainingfood allergen labellingpreserving food with acidsFood labelling for selling to manufacturersCalculate sanitiserFood labelling guidefood standards code indexgluten freereview of food traceability practicesFood Control Plan evaluationMisrepresentationListeria monocytogenes in ready to eat foodConcentration and DryingSushi guidelinesalcohol warning labelsNutrition Panel Calculatorfood safety updatesListeria samplingFood labelling for food service and cateringRMP template formssous videFCP evaluationFood Protection ForumCross contamination E coli 0157Interpreting lab resultsLupinshelfe life guidelinesFood Act 2014 resourcesFortification of flourSignificant amendments to Food Control PlansFood safety cultureHigh Pressure ProcessingHamburger meat cookingImported Food Risk Advicefood legislation updatesFood Safety postersImported foodPet FoodFood safety and pregnancyfood and botulism risk2020 General Principles of Food HygieneCovid 19 Alert Level 4carbon monoxidelisteria online trainingAllergen managementpart time food safety roleraw milkCommercial sterilisationsous vide for foodserviceSelf supply waterGM FoodsDrying fruits and vegetables for food safetyFood businesses operating under Alert Level 4allergen labellingfood safety auditorListeria testing of ready to eat foodsStandard 1.6.1 Listeria testingRMP resourcesFood Allergen PortalFood Safety Assessment Kombuchafood safety rolebrix pH and water activityfood weights and measuresFood Safety training coursesNew Product Developmentpre-op inspectionshow to determine shelf life of foodsFree Listeria training moduleStandards for food premisesHACCP updatesFood labelling for retailWinemakers Food Safety TemplateFood labellingfood contact packagingHemp seed food labellingweights and measurssalami food safety guidelinesCustomise Your National ProgrammeImported forzen berriesFood Fraud ToolkitUnexpected allergens in foodEgg labellingFood safety and CoronavirusAllergens in foodImported Foods


Archive