Dietary Supplements Requirements

June 14, 2016 at 4:52 PM

With the introduction of the Food Act 2014, dietary supplements now need to meet the Dietary Supplements Regulations 1985 and Food Act 2014.

Guidance on whether a product is a dietary supplement

The Dietary Supplements Regulations 1985 give a definition of dietary supplements and specify requirements for some ingredients.

In general, dietary supplements are substance(s) for oral use that are packed in a controlled dosage form and are intended to supplement the intake of that substance(s) normally derived from food.

Dietary supplements cannot:

  • contain controlled drugs – dietary supplements cannot contain ingredients scheduled as controlled drugs under the Misuse of Drugs Act 1975

  • contain substances listed in the First Schedule to the Medicines Regulations 1984 – dietary supplements cannot contain ingredients that are scheduled as prescription medicines, restricted (pharmacist-only) medicines or pharmacy-only medicines under the Medicines Act 1981

  • have a stated or implied therapeutic purpose - the definition of a therapeutic purpose is given in the Medicines Act 1981.

Click here for an overview of Dietary Supplement reqiurements.

 



Tags: Dietary Supplements requirements
Category: News

Categories


Tags

HPPEgg shelf lifefood safety programme templatesNovel foodsWSMP templateFood processing criteriafood defenceCalculating alcohol in brewed soft drinksshelf life determinationfood safety auditorFood Regulations 2015Listeria outbreakAlcohol in kombuchaFood Safety training coursesNew Product DevelopmentFree Listeria training moduleFood ProcessingCovid 19 Alert Level 2food contact packagingwhat pathogens to test food forfood weights and measuresFood allergensHACCP podcastFood Safety Toolkitshelfe life guidelinesmodified atmosphere packingPrivate Labelalcoholic beverages composition requirementsImported Food made with fortified ingredientsDomestic fridgesFood safety and Coronavirusfood industry crisis managementNational ProgrammeMicrobiological Limits in FoodImported foodListeria testing of ready to eat foodsHigh Pressure ProcessingSafe fish consumptionPreparing food industry sanitisersTemplate FCPDangers of highly concentrated caffeineCountry of Origin labelling for foodListeria monocytogenes in ready to eat foodsAllergen managementPathogen swabbingfish processingFood allergenEnvironmental swabbingHealth Star RatingCustomise Your National Programmesulphites in meatreview of food traceability practicesFood Safety Assessor positionPregnancy warning labelsHepatitis AHeat treatments for meat and seafoodGuidelines for National ProgrammesUCFM GuidelinesFermenting vegetablesFortification of flourFCP evaluationx ray detector functionalitycarbon monoxide in fish processingnew rules for allergen labellingHepatitis in frozen berriesfood safety updatesLupinMaking food for animalsListeria trainingRMP resourceslabel reviewsFood recall Risk ManagementGM FoodsCooking meat and seafoodfood packagingCalculate sanitiserEgg labellingrare or lightly cooked meat guidelinesHACCP updatesfolic acid in flourCountry of Origin labellingsous videAllergen management and labelling guideFood Safety Culture resourcesListeria guidelinesStarting a Food businessCommercial sterilisationListeria swabbingHPP for milkHemp seed food labellingfood safety roleFood Act 2014raw milkFront of pack labellingpart time food safety roleFoodRecall templateFood safety governancecarbon monoxideFood fermentationgluten freeStorage of meat and seafoodImported forzen berriesWinemakers Food Safety TemplateSelf supply waterFood Act 2014 resourcesCovid-19 guidanceFood Recall StatisticsFood Fraud Toolkitsous vide for foodserviceMeat smokingFood safety trendscrisis management guidelineshow to determine shelf life of foodsDehydrating foodsirradiated foodMy Food Planalcohol warning labelslisteria online trainingFood Recall guidelinesFSSC 22000FSANZ Food Allergen PortalIntentional Substitutionpreserving food with acidsvacuum packingpre-op inspectionsFood Act 2014 exemptionspreservatives in meatDietary Supplements requirementsWhich microbiological limits do I useCaffeine powders and foodTotal Diet SurveyMicrobiological reference criteriaKombucha food safetyMicrobiological testingfood preservationDrying fruits and vegetables for food safetybrix pH and water activityMilk allergen in dark chocolatefood allergen labellingforeign object auditsCoronavirus and food safetyweights and measuresFood Safety Buddy magazineCodex HACCP updatesFood Protection ForumFood premises requirementsE coli 0157 Labelling of irradiated foodFurther Processing guidelinesNational ProgrammesPregnancy warning labels on alcoholFood labellingHACCP trainingFood business registrationImported Foodscustom Food Control PlanFood Standards Code sale of raw milkNutrition Panel CalculatorFood Allergen Portalfood importer registrationFood Recall ProceduresCOVID 192020 HACCPOffice administrator positionHurdle Technologyallergen labellingMercury in FishCovid 19 Alert Level 4Allergens in foodGM Food resourcesWater activity seminarfood legislation updatesHepatitis A in frozen berriesCross contamination E coli 0157Acidifying FoodStandard 1.6.1 Listeria testingFood safety training resourcesConcentration and DryingFood processing technologiesStandards for food premisesCovid 19 implications for food manufacturingAcidificationFeeding food waste to pigsNPDAlcohol labelling guideFood RecallsCoronavirusTemplate Food Control PlanFood safety and pregnancyHamburger meat cookingMisrepresentationBacterial levels in foodNovel food processing technologiesFood Safety Assessment KombuchaFood business operating at Alert Level 2food standards code indexMicrobiological analysisListeria samplingPet FoodSalami manufactureFood safety and Covid 19Summary of Changes to Food Standards CodeHemp seed can be sold as foodHousehold RefrigeratorsSignificant amendments to Food Control Planscontrol of Hepatits A in berriessalami food safety guidelinesHot holding meat and seafoodFood labelingInternal Audit trainingweights and measursFood labelling for selling to manufacturersRMP template formsFood Standards Code revisionglazed seafood weightscontract food safety specialistfood and botulism risk2020 General Principles of Food HygieneFood labelling for food service and cateringapricot kernels and food safetyJob Vacancyfresh produce sanitationFood Safety data captureLaboratory training coursesFood Notice for Food Control Plans and National Programmes raw milk safetyFood FraudEating safely when pregnantInterpreting lab resultsListeria monocytogenes in ready to eat foodhydrogen cyanide and apricot kernelsFood Safety WatchListeria Outbreak Rock MelonImported Food Risk AdviceSushi guidelinesFood Safety postersFood Control Plan evaluationNational Programme guidelinesUnexpected allergens in foodFood safety culturefood associations with pathogensNational Programme guidancefood traceabilityHome based food businessesintended use codingFood labelling for retailFood businesses under Alert Level 3Food labelling guidemetal detector functionalityTop 5 Food Safety TopicsImporting food New ZealandFood businesses operating under Alert Level 4Assured Food Safety new website


Archive