Supplier Name and Business Address on Labels

Most packaged food sold in Australia must show the name and business address of the supplier — the manufacturer, packer, vendor or importer responsible for the food. This must be a physical street address in Australia or New Zealand where the business can be located, not just a phone number or website. Supplier identification lets regulators and consumers trace and contact the accountable business, which is essential during a recall. Key takeaways: Most packaged food must display the name and a physical business address of the supplier — the business legally responsible for the food.. The address must be a locatable street address in Australia or New Zealand; a PO box, phone number or website alone does not satisfy the requirement.. The supplier can be the manufacturer, packer, vendor or importer — whoever is taking responsibility for the food being sold.. For imported food, the label must identify a contactable Australian or New Zealand business, not only the overseas maker.. Accurate supplier details are the backbone of traceability and recalls; wrong or missing details can make a product non-compliant and hard to recall.. What the Food Standards Code requires The Australia New Zealand Food Standards Code requires most packaged food to display the name and business address of the supplier. The supplier is the person or business responsible for the food — usually the manufacturer, packer, importer or vendor. This is a distinct label element: a brand name, logo or trading style on its own does not satisfy it, because a brand is not always a locatable, contactable business. The purpose is traceability. When a food safety problem emerges, regulators, retailers and consumers need a reliable way to identify and reach the business that is accountable for the product. A supplier name and address anchors every unit sold to a real, contactable entity, so responsibility can never be lost in the supply chain. Treat these details as core compliance information rather than marketing. They belong on the label of the finished product as sold, and they must remain accurate for the life of that product on shelf. What counts as a business address A business address must be a physical location — a street address, not just a website URL or an email. It needs enough detail to actually locate the business, typically the street number and name, the suburb or town, the state or territory, and the postcode. The address must be in Australia or New Zealand. Contact extras such as a phone number, email or website can be added voluntarily and are good practice, but they do not replace the physical address. A PO box may appear in addition to a street address, but it should not be used instead of a locatable premises, because a post office box does not let anyone find the responsible business. At a minimum, aim to include: The legal or business name of the responsible supplier. A street number and street name (a locatable premises). The suburb or town, plus state or territory. The postcode. (Optional but recommended) a phone number, email or website for faster contact. Who is the 'supplier'? The label must name whichever business is taking responsibility for the food as it is sold. In practice that is often the manufacturer — the business that made or processed the food. It can also be the packer where a different business packages the product, or the vendor or distributor whose name the product carries. Many businesses sell food made for them by a contract manufacturer under their own brand. In that situation the brand owner is generally identified as the supplier, because that is the business standing behind the product to the consumer. What matters is that the named business is genuinely contactable and accepts responsibility for the food. Choose one clear responsible business and identify it consistently. Splitting responsibility across several unnamed parties, or naming only a marketing brand with no locatable entity behind it, undermines the whole point of supplier identification. Imported food and overseas-made products For food imported into Australia, the label must identify a contactable business in Australia or New Zealand — typically the importer or the local supplier — not only the overseas manufacturer. A consumer or regulator in Australia must be able to reach a local, accountable business without needing to contact a company on the other side of the world. Country-of-origin labelling is a separate requirement that tells consumers where the food (or its ingredients) came from. It does not replace the supplier name and business address. A product can state that it was made in another country while still carrying the Australian or New Zealand importer's name and street address as the supplier detail. If you import or re-sell overseas food under your own name, confirm that your business details appear correctly and that you are prepared to act as the responsible contact point, including during any recall. When full labels are not required Some foods are not required to carry a full label — for example, food sold unpackaged, food packaged in the presence of the purchaser, or food made and packaged on the premises where it is sold. Very small packages also have reduced labelling requirements because of limited surface area. The precise exemptions are set out in the Food Standards Code and depend on how and where the food is sold. Even where a full printed label is not required, the responsible business must still be identifiable in practice. Traceability does not disappear just because a label is shortened; regulators can still expect to determine who supplied the food. If you rely on an exemption, keep records that establish the responsible business and its address. Because these rules are detailed and situation-specific, check the current requirements for your exact product and sales channel against the Food Standards Code and Safe Food Australia guidance rather than assuming an exemption applies. Why supplier details matter for recalls Supplier identification is the practical foundation of food traceability and recalls. When a hazard is identified — an undeclared allergen, contamination, or a labelling error — authorities and retailers work backwards from the product on the shelf to the business responsible. Clear name and address details make that step fast; missing or wrong details make it slow and unreliable. A recall can only work if the accountable business can be reached and can, in turn, trace affected batches and notify its customers. Because Plain English Allergen Labelling (PEAL) under Standard 1.2.3 makes allergen accuracy critical, an allergen-related recall in particular depends on knowing exactly who supplied the product. Getting supplier details right is therefore not a formality. It protects consumers, shortens the time a hazardous product stays available, and demonstrates that your business is meeting its responsibilities under the Code. Checklist: The supplier's legal or business name appears on the label. A physical street address in Australia or New Zealand is shown (not just a PO box). The address includes suburb/town, state or territory and postcode. For imported food, a contactable Australian or New Zealand business is identified. Supplier details are separate from, and not replaced by, the brand or logo. Details are current and match the business responsible for the food. Common mistakes: Showing only a brand name or logo with no locatable business behind it. Using a PO box, website or email instead of a physical street address. Naming only the overseas manufacturer on imported food, with no Australian or New Zealand contact. Assuming country-of-origin labelling satisfies the supplier name and address requirement. Leaving outdated supplier details on labels after the business or address changes. Assuming a small-package or unpackaged-food exemption applies without checking the Code.