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Information for health professionals
Information for health professionals Health professionals (including allied health professionals) have an important role in helping people manage their food allergies. The Allergen Collaboration has agreed to a number of key messages on food allergy for health professionals and these are listed below. Key messages
- Anaphylaxis is a medical emergency and requires immediate treatment with adrenaline (epinephrine)
- People at risk of anaphylaxis need to be referred to a clinical immunology/allergy specialist or doctor with experience in food allergy management
- General practitioners or specialists should complete and provide ASCIA Action Plans and prescribe adrenaline autoinjector scripts if needed. In Australia, authorisation…
Published 22 August 2022
Intense Sweeteners
Intense Sweeteners Intense sweeteners are many times sweeter than sugar which means they can be used in much smaller amounts. They are classed as food additives and added to foods to replace sugar to provide low or lower energy/kilojoule foods or foods that are reduced in sugar or sugar-free. Some intense sweeteners occur naturally in some plants and can be extracted to produce a highly concentrated extract. Examples are steviol glycosides extracted from the South American plant Stevia rebaudiana Bertoni (stevia) and monk fruit extract (also called luo han guo extract) which is derived from the fruit of a perennial vine native to southern China. FSANZ, together with the Ministry for Primary Industries in New Zealand recently conducted a review of all the intense sweeteners…
Published 5 April 2023
P1044 - Plain English Allergen Labelling
P1044 - Plain English Allergen Labelling New requirements for the labelling of allergens in food come into force on 25 February 2024. These requirements were developed through FSANZ Proposal P1044 – Plain English Allergen Labelling. The new requirements include that allergen information is to be declared:
- in a specific format and location on food labels, and
- using simple, plain English terms in bold font.
Published 26 February 2021
Imported foods
Imported foods Foods imported for sale in Australia must comply with the Australia New Zealand Food Standards Code (the Code). All imported foods must also comply with strict biosecurity requirements. Food importers are responsible for ensuring that all food they import complies with the relevant standards in the Code. For all foods on sale in Australia, whether locally produced or imported, state and territory departments and agencies are responsible for enforcing the Code. Complaints about potentially non-compliant food, including imported food, can be directed to your relevant state or territory enforcement agency. The Department of Agriculture, Fisheries and Forestry (DAFF) administers a risk-based border inspection program - the Imported Food Inspection Scheme - to ensure that food importers only import…
Published 4 May 2023
Food technologies and novel foods
Food technologies and novel foods In this section
Surveys
Surveys FSANZ surveys
- Sulphites survey 2012
- Microbiological survey of fresh horticultural produce in Australia
- …
Published 14 November 2023
Foods and nutrients in the Australian Food Composition Database
Foods and nutrients in the Australian Food Composition Database (January 2022) Read information about the foods and nutrients included in the database, what key terms mean and information about how the data are reported. Foods What foods are included? There are so many foods available to eat in Australia that it isn't possible to generate nutrient data for every single one. The Australian Food Composition Database primarily includes foods which are most commonly eaten by Australians or used as ingredients in other foods. A food may also be included if it…
Published 28 January 2022
Food Safety: Skills and knowledge for food businesses
Food Safety: Skills and knowledge for food businesses (First edition March 2002) Guidance for food businesses on the skills and knowledge requirement of Food Safety Standard 3.2.2 Food Safety Practices and General Requirements This is a guide to help proprietors in small food businesses understand the legal requirement for skills and knowledge in food safety and food hygiene. The Food Safety Standards require food businesses in Australia to make sure that food handlers and supervisors of food handling operations within their business have skills and knowledge of food safety and food hygiene for the work that they do. The only exemption is for food handlers involved in charitable or community fundraising events that sell food that is not potentially hazardous or that will be eaten immediately after being cooked thoroughly. Download:…
Published 15 November 2016
Novel foods
Novel foods (June 2022) Novel foods are non-traditional foods that require assessment by FSANZ to establish their safety before they are added to the food supply. In Australia and New Zealand, novel foods and novel food ingredients are regulated under Standards 1.1.1 and 1.5.1 in the Australia New Zealand Food Standards Code (the Code). A novel food cannot be a food for retail sale or an ingredient in a food for retail sale unless it is listed in the table to section S25 - 2 (sale of novel foods) of the Code. The table lists permitted novel foods together with their conditions for use including use levels, restrictions on use and labelling requirements. Anyone wanting to sell a novel food or a food containing a novel food ingredient must apply to FSANZ for the Code to be amended to list the food or…
Published 27 June 2022
Foods in the NPC
Foods in the NPC Here you'll find information about the foods that are in the Nutrition Panel Calculator (NPC) database and how we've identified, named and described them. On this page
- The NPC database
- Multi-ingredient foods
- Omitted foods
- Additional foods and ingredients
- Identifying, naming and describing foods in the NPC database
Published 17 September 2020