The mandatory and voluntary information that must appear on packaged food sold in Australia, governed by the Food Standards Code.
The mandatory and voluntary information that must appear on packaged food sold in Australia, governed by the Food Standards Code. Food labelling covers the information provided on or with packaged food so that consumers can make safe and informed choices. In Australia the core requirements sit in Standard 1.2.1 of the Australia New Zealand Food Standards Code, which sets out when a label is required, and in the related 1.2.x standards that specify each element, such as the name of the food, the ingredient list, allergen declarations, date marking, storage and use directions, the nutrition information panel and the name and address of the supplier. The purpose of labelling is both safety and fair trading. Allergen and date marking information protects health, while ingredient lists, percentage labelling and truthful representations let people compare products and avoid being misled. Some foods sold unpackaged, or packaged and sold at the same premises, are exempt from full labelling but must still be able to provide key information such as allergens on request. For a manufacturer or packer, labelling means checking that every packaged product carries all the required elements in a legible, prominent form before it goes to sale. A retail food business selling unpackaged or made-to-order food, such as a cafe or takeaway, generally does not need full labels, but it must still declare allergens accurately when asked and must not make false or misleading claims. Businesses use the FSANZ website and the labelling standards to work through a checklist for each product, confirming the food name, ingredient list in descending order of weight, mandatory allergen statements, date marking, directions for use and storage, lot identification for recall, and country of origin. Getting labelling wrong is a common trigger for recalls, particularly where an allergen is not declared. A small business launching a packaged muesli works through Standard 1.2.1 and lists the food name, ingredients in descending order by weight, a bolded allergen summary for the tree nuts and gluten present, a best before date, storage directions, a batch code for traceability, the business name and address, country of origin and a nutrition information panel before printing the first run.
Frequently asked questions
Where are the food labelling rules in Australia?
The general labelling requirements are in Standard 1.2.1 of the Food Standards Code, supported by the related 1.2.x standards covering ingredients, allergens, date marking and the nutrition information panel.
Does food I make and sell on the same premises need a full label?
Food made and packaged at the point of sale, or sold unpackaged, is generally exempt from full labelling, but you must still declare allergens accurately and avoid misleading claims.
What are the main things a label must show?
Typically the name of the food, ingredient list, allergen declarations, date marking, storage and use directions, lot identification, supplier name and address, country of origin and, for most packaged foods, a nutrition information panel.
What happens if a label is wrong?
Incorrect labelling, especially an undeclared allergen, is a frequent cause of food recalls and can breach the Food Standards Code, which is enforced through each state and territory Food Act.
Do ingredients have to be listed in a particular order?
Yes. Ingredients are listed in descending order of ingoing weight, and many products must also show the percentage of certain characterising ingredients.
