Transcription of Food Industry Guide to Allergen Management and Labelling
{{id}} {{{paragraph}}}
Example: biology
Food Industry Guide to Allergen Management and Labelling
A partnership document of the Australian food and Grocery Council and the Allergen BureauFor Australia and New ZealandFood Industry Guide to Allergen Management and Labelling2021 food Industry Guide to Allergen Management and Labelling2 Legislative ComplianceThis document is intended as a Guide only, the relevant legal requirements may be found in the following Acts and other laws applicable in each jurisdiction:For Australia the Australia New Zealand food Standards Code; the Australian Competition and Consumer Act 2010 (Cth)For New Zealand the Australia New Zealand food Standards Code; Consumer Guarantees Act 1993 (NZ); Fair Trading Act 1986 (NZ)DisclaimerMaterial included in this publication is made available on the understanding that the Australian food and Grocery Council (AFGC) and the Allergen Bureau are not
prevalence of lupin food allergy with 8 allergic reactions reported in South Australia from 2004-2009. ASCIA www.allergy.org.au 1.1 FOOD ALLERGY & ANAPHYLAXIS An allergy is an overreaction by the body’s immune system to a normally harmless substance. Foods or substances that can trigger an allergic reaction are called allergens.
Tags:
Information
Domain:
Source:
Link to this page:
Please notify us if you found a problem with this document: