Making claims about your food products

December 05, 2014 at 12:46 PM

FSANZ has recently published a useful guide to making health claims about food products.

Review the guidelines here.


Category: News



Milk allergen in dark chocolateTotal Diet Surveyfood safety auditorImported foodAllergen management and labelling guidefood preservationEating safely when pregnantListeria swabbingDehydrating foodsNational Programme guidelinesHepatitis Ametal detector functionalityImported Food made with fortified ingredientsintended use codingFood business registrationGuidelines for National Programmespre-op inspectionsListeria guidelinesweights and measursFood safety and Coronavirusfood packagingImported Food Risk AdviceAlcohol labelling guideCommercial sterilisationHeat treatments for meat and seafoodraw milkglazed seafood weightsFeeding food waste to pigsNational ProgrammesAcidificationFermenting vegetablesfood and botulism riskFood allergens2020 General Principles of Food HygieneDietary Supplements requirementsImported forzen berriesSalami manufacturefood traceabilityFood safety and pregnancyLabelling of irradiated foodImporting food New ZealandSignificant amendments to Food Control PlansKombucha food safetyNPD2020 HACCPcustom Food Control PlanEgg labellingIntentional SubstitutionEgg shelf lifepart time food safety roleMercury in FishFood Notice for Food Control Plans and National Programmes irradiated foodFurther Processing guidelinesFood Recall Statisticslabel reviewsHealth Star Ratingfish processingSafe fish consumptionfresh produce sanitationFood safety governancex ray detector functionalityCalculate sanitiserhow to determine shelf life of foodsMicrobiological reference criteriaStandard 1.6.1 Listeria testingFood Fraud Toolkitfood weights and measuresFree Listeria training moduleListeria monocytogenes in ready to eat foodsTemplate FCPHACCP updatesImported Foodssous videDomestic fridgesListeria Outbreak Rock MelonDrying fruits and vegetables for food safetyFood fermentationFood recall Risk Managementsulphites in meatWSMP templateFood Regulations 2015Covid 19 implications for food manufacturingFood Safety Assessment KombuchaListeria outbreakE coli 0157 Water activity seminarsalami food safety guidelinesHPP for milkHPPFront of pack labellingFood Act 2014 exemptionsFood Safety data captureFSSC 22000Codex HACCP updatescontrol of Hepatits A in berriesFood Standards Code revisionCooking meat and seafoodListeria testing of ready to eat foodsraw milk safetysale of raw milkAlcohol in kombuchaPregnancy warning labels on alcoholHemp seed can be sold as foodFood Safety WatchFood RecallsFood allergenFood Allergen PortalFood labelingfood industry crisis managementFood Safety Assessor positionNew Product Developmentalcohol warning labelsAssured Food Safety new websiteInternal Audit trainingrare or lightly cooked meat guidelinesConcentration and DryingFood FraudHousehold Refrigeratorsforeign object auditsStandards for food premisesreview of food traceability practicesSushi guidelinesNovel food processing technologiesFood safety trendsAcidifying FoodFood Safety Buddy magazineCross contamination E coli 0157Food processing criteriafood safety programme templatesshelfe life guidelinesLupinNational Programme guidanceFood Safety postersNutrition Panel CalculatorFood Protection ForumHepatitis in frozen berriesStorage of meat and seafoodlisteria online trainingFood Standards Code Food safety training resourcesWhich microbiological limits do I usePregnancy warning labelsHamburger meat cookingcrisis management guidelinesweights and measuresLaboratory training coursesSelf supply waterfood standards code indexfood safety roleFood Act 2014 resourcesfood legislation updatesFood labellingbrix pH and water activityCalculating alcohol in brewed soft drinksPathogen swabbingMicrobiological Limits in FoodHACCP trainingListeria samplingPet Foodfood contact packagingvacuum packingFood Safety training coursesPreparing food industry sanitiserscarbon monoxide in fish processingFood Act 2014RMP resourcesOffice administrator positionCoronavirusUCFM Guidelinesmodified atmosphere packingFSANZ Food Allergen PortalFood premises requirementsAllergen managementTemplate Food Control PlanFCP evaluationgluten freeCOVID 19Listeria trainingNovel foodsWinemakers Food Safety TemplateRMP template formsFood labelling guideHurdle TechnologyJob VacancyPrivate LabelMaking food for animalsfood allergen labellingFood safety and Covid 19carbon monoxideFood Safety Culture resourcesCoronavirus and food safetyallergen labellingListeria monocytogenes in ready to eat foodMy Food PlanFood Safety ToolkitNational ProgrammeFood Control Plan evaluationfood importer registrationBacterial levels in foodfood safety updatespreservatives in meatCustomise Your National ProgrammeHepatitis A in frozen berriespreserving food with acidsTop 5 Food Safety Topicsfood defencefood associations with pathogensHot holding meat and seafoodHACCP podcastEnvironmental swabbingMisrepresentationStarting a Food businessSummary of Changes to Food Standards CodeCountry of Origin labellingHome based food businesseshydrogen cyanide and apricot kernelswhat pathogens to test food forFood labelling for selling to manufacturersCountry of Origin labelling for foodsous vide for foodserviceHemp seed food labellingcontract food safety specialistFood safety cultureshelf life determinationMeat smokingFood Recall Proceduresapricot kernels and food safetyAllergens in foodnew rules for allergen labellingalcoholic beverages composition requirementsFood labelling for food service and cateringFood Recall guidelinesFoodRecall templateUnexpected allergens in foodFood labelling for retailHigh Pressure Processing