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Food Industry Guide to Allergen Management and Labelling 2007

Food Industry Guide to Allergen Management and Labelling 2007


This guide has been prepared by the Australian Food and Grocery Council Allergen Forum and is supported by the New Zealand Food & Grocery Council and replaces the 2002 edition. The Guide is relevant to all sectors of the food industry involved in the supply, handling, production, distribution and sale of foods. It provides recommendations for the production and labelling of foods containing allergenic substances as defined in the Australia New Zealand Food Standards Code (“the Code”).

This guide is supported by the Allergen Bureau and by additional resources and information available on the Allergen Bureau website. Please check the Allergen Bureau website for detailed information and the latest updates – (http://www.allergenbureau.net/).

This guide provides:

  • an overview of the requirements outlined in the Code regarding food allergens that require labelling
  • an overview of the incidence and symptoms of food allergy and food intolerances and the substances in food that may provoke allergic reactions
  • guidance on the control and management of allergens in the manufacture of foods
  • information on testing for allergens guidelines for declaring mandatory and voluntary allergen information for foods
  • an outline of VITAL (Voluntary Incidental Trace Allergen Labelling).
Table of Contents