Transcription of Food Industry Guide to Allergen Management and Labelling
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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 providing professional advice, that the food Industry Guide to Allergen Management and Labelling is intended as a guidance document
• information about food recalls. 1. INTRODUCTION Managing the risks associated with the presence of food allergens in ingredients and products is a major food safety challenge faced by food producers and suppliers at all levels of the supply chain. Incorrect or unclear allergen information can be a life or death issue
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