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

food defence Listeria sampling shelf life determination foreign object audits High Pressure Processing Food business registration RMP resources Food allergen metal detector functionality Food labeling Food Safety Buddy magazine National Programmes custom Food Control Plan Hepatitis in frozen berries Dehydrating foods fresh produce sanitation Office administrator position Food safety trends Hot holding meat and seafood Feeding food waste to pigs Calculate sanitiser vacuum packing Free Listeria training module RMP template forms Household Refrigerators Food Act 2014 food allergen labelling apricot kernels and food safety Template Food Control Plan x ray detector functionality Food processing criteria Concentration and Drying alcoholic beverages composition requirements Food Act 2014 exemptions weights and measures Egg labelling Food Regulations 2015 Total Diet Survey rare or lightly cooked meat guidelines control of Hepatits A in berries FCP evaluation food legislation updates Hepatitis A Hemp seed food labelling irradiated food Novel food processing technologies HACCP training fish processing Lupin Guidelines for National Programmes National Programme guidelines Preparing food industry sanitisers Standards for food premises Home based food businesses Microbiological reference criteria Listeria training Which microbiological limits do I use Standard 1.6.1 Listeria testing Listeria monocytogenes in ready to eat foods Environmental swabbing carbon monoxide in fish processing Storage of meat and seafood Food safety training resources Food Protection Forum review of food traceability practices Food Safety Watch Domestic fridges food packaging sous vide allergen labelling Sushi guidelines food safety auditor food contact packaging hydrogen cyanide and apricot kernels FoodRecall template Heat treatments for meat and seafood food traceability food industry crisis management food safety updates National Programme Food Control Plan evaluation Food Standards Code Food Act 2014 resources glazed seafood weights how to determine shelf life of foods Private Label Food Notice for Food Control Plans and National Programmes Listeria Outbreak Rock Melon part time food safety role Listeria guidelines My Food Plan carbon monoxide preservatives in meat Cross contamination E coli 0157 food and botulism risk Laboratory training courses Food premises requirements food safety programme templates Food Standards Code revision Microbiological Limits in Food Food labelling crisis management guidelines Commercial sterilisation Hamburger meat cooking Salami manufacture HACCP podcast New Product Development Food Safety posters Health Star Rating modified atmosphere packing Bacterial levels in food Listeria outbreak Hemp seed can be sold as food Egg shelf life pre-op inspections Food Allergen Portal HPP Internal Audit training WSMP template Food Fraud Toolkit Labelling of irradiated food FSANZ Food Allergen Portal Pathogen swabbing food preservation contract food safety specialist Water activity seminar Acidification Hepatitis A in frozen berries Top 5 Food Safety Topics Hurdle Technology food weights and measures Further Processing guidelines listeria online training raw milk safety UCFM Guidelines raw milk Alcohol labelling guide Milk allergen in dark chocolate Assured Food Safety new website Significant amendments to Food Control Plans Cooking meat and seafood Winemakers Food Safety Template Food Safety Toolkit Template FCP Drying fruits and vegetables for food safety food standards code index Food allergens E coli 0157 preserving food with acids Country of Origin labelling for food Food Fraud sale of raw milk Listeria testing of ready to eat foods label reviews Food Recall guidelines Food safety governance Imported forzen berries Self supply water National Programme guidance brix pH and water activity NPD sous vide for foodservice Front of pack labelling shelfe life guidelines Dietary Supplements requirements sulphites in meat weights and measurs Allergen management Novel foods FSSC 22000 gluten free Summary of Changes to Food Standards Code Food Recall Procedures Food Safety training courses Food safety culture Listeria swabbing salami food safety guidelines Customise Your National Programme Food Safety data capture food safety role Meat smoking Listeria monocytogenes in ready to eat food

Dietary Supplements Requirements

June 14, 2016 at 4:52 PM

Categories

Tags

Archive

2017

2018

2019