Video transcript

Food Standards Australia New Zealand

Mandatory allergen labelling: important information for food businesses (April 2017)

CEO, Food Standards Australia and New Zealand: Mark Booth

Manager, Communication and Stakeholder Relations: Lorraine Haase

Lorraine:So Mark, FSANZ is running a month-long campaign on mandatory allergen labelling. Why is this so important?

Mark: That’s correct, we are starting this campaign, and it’s literally a matter of life and death for those people who have reactions to particular allergens, and that’s why there’s a mandatory requirement in the Food Standards Code for these to be declared.

Lorraine:What are the requirements?

Mark:At the moment there are nine allergens that need to be declared, and there is an additional one, lupins, that is currently being considered by food ministers. The nine allergens are peanuts and treenuts, milk, eggs, fish, shellfish, soy, wheat and sesame seeds.

Lorraine:And what are the requirements for unpackaged foods?

Mark:Within the Food Standards Code if food is unpackaged, for example food that you buy from a take-away restaurant, then the requirement is that the information on the allergens must be provided near to where that food is sold. Or if an individual asks for the information then it must be provided.

Lorraine:Other than the very clear need to protect public health and safety, what are some other reasons food businesses should be aware of the mandatory allergen labelling requirements?

Mark:There are a number of reasons. FSANZ is a body, it’s not actually a regulator, but we do have a role in coordinating and looking at food recalls. We do know that in the last year there were 33 food recalls that were associated with undeclared allergens. As well as the obvious health risks here, there are time and money issues for the companies that are involved, so if they are aware of the regulations then they can save themselves that time and money.

Lorraine: How can businesses ensure that they know what the mandatory allergen labelling requirements are?

Mark:There are a few ways that they can keep up to date on this, they can go onto our website and sign up for some of our regular news letters, that’s at www.foodstandards.gov.au, they can get in touch with their own local regulatory agencies, or if necessary there are a variety of specialists in food law and consultancy who can provide that advice as well.

Lorraine: Terrific, thanks Mark.

Mark: Thank you.

[Transcript ends.]