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

National Programme guidancefood legislation updatesFood allergensFood Recall guidelinesPathogen swabbingFood Safety Toolkitfood preservationLupinmetal detector functionalityHemp seed can be sold as foodFood Act 2014 exemptionsirradiated foodFood Fraud Toolkitx ray detector functionalityfood safety auditorfood industry crisis managementHACCP podcastFood Fraudpreservatives in meatPreparing food industry sanitisersWinemakers Food Safety TemplateFood safety trendsfood standards code indexfood safety rolefish processingFood Safety WatchAlcohol labelling guideMeat smokingFood labellingNPDHigh Pressure ProcessingRMP template formsFurther Processing guidelinesHepatitis A in frozen berriesTop 5 Food Safety TopicsHamburger meat cookingFood Act 2014 resourcesFood Safety Buddy magazineforeign object auditslabel reviewsHurdle TechnologyFood safety governancebrix pH and water activitypre-op inspectionsTemplate Food Control PlanHealth Star Ratingfood contact packagingsalami food safety guidelinesFeeding food waste to pigsPrivate LabelStandard 1.6.1 Listeria testingfood allergen labellingsulphites in meatLabelling of irradiated foodpart time food safety roleHot holding meat and seafoodrare or lightly cooked meat guidelinesFood Allergen PortalMilk allergen in dark chocolateHeat treatments for meat and seafoodFood safety cultureListeria outbreakfood packagingEgg shelf lifeNational ProgrammeNational ProgrammesFood Recall Procedureshydrogen cyanide and apricot kernelsAllergen managementFSSC 22000Food Notice for Food Control Plans and National Programmes Hepatitis AFood labelingFood Standards Code weights and measursOffice administrator positionfood traceabilitySignificant amendments to Food Control Planscontrol of Hepatits A in berriesFood Regulations 2015FoodRecall templateFood Safety postersListeria guidelinesFood Safety data captureFood allergenHousehold Refrigeratorslisteria online trainingNew Product DevelopmentListeria trainingsous vide for foodservicevacuum packingE coli 0157 Country of Origin labelling for foodListeria testing of ready to eat foodsNovel foodsFood Act 2014food weights and measuressale of raw milksous videFree Listeria training moduleFood Standards Code revisioncontract food safety specialistcustom Food Control PlanInternal Audit trainingHepatitis in frozen berriesHome based food businessesraw milkcrisis management guidelinesWater activity seminarHPPglazed seafood weightsMicrobiological reference criteriaFood Control Plan evaluationfresh produce sanitationSalami manufactureLaboratory training coursesEnvironmental swabbinggluten freeWSMP templateSushi guidelinesListeria monocytogenes in ready to eat foodFSANZ Food Allergen PortalFood Protection Forumfood safety updatesAcidificationHACCP trainingUCFM GuidelinesFCP evaluationStandards for food premisesCooking meat and seafoodmodified atmosphere packingfood and botulism riskFood Safety training coursesGuidelines for National ProgrammesHemp seed food labellingBacterial levels in foodTotal Diet SurveyCustomise Your National ProgrammeDietary Supplements requirementsMicrobiological Limits in FoodSelf supply waterListeria monocytogenes in ready to eat foodscarbon monoxideListeria samplingalcoholic beverages composition requirementsCalculate sanitiserreview of food traceability practicesFront of pack labellingNational Programme guidelinesraw milk safetyEgg labellingweights and measuresFood safety training resourcesConcentration and DryingAssured Food Safety new websiteMy Food Planshelfe life guidelinescarbon monoxide in fish processinghow to determine shelf life of foodsfood defenceWhich microbiological limits do I usefood safety programme templatesapricot kernels and food safetyStorage of meat and seafoodCross contamination E coli 0157RMP resourcesNovel food processing technologiesallergen labellingCommercial sterilisationListeria Outbreak Rock Melonpreserving food with acidsListeria swabbingFood business registrationImported forzen berriesshelf life determinationDrying fruits and vegetables for food safetySummary of Changes to Food Standards CodeDehydrating foodsFood premises requirementsTemplate FCPDomestic fridgesFood processing criteria


Archive