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Allergen Collaboration

Allergen Collaboration FSANZ established the Allergen Collaboration in 2011 to strengthen engagement and collaboration among a range of stakeholders involved in managing food allergens. Members of the Collaboration include food industry, consumer and government representatives who meet to explore non-regulatory measures that can improve the management of food allergens. The Collaboration's activities mainly involve the development and sharing of education and communication initiatives including the food allergen portal.   The food allergen portal provides access to best practice food allergen resources and key messages to promote in different sectors.  Read more about the food allergen portal…

Published 22 June 2023

Allergy information for food manufacturers, retailers and importers

Allergy information for food manufacturers, retailers and importers The food industry is required to comply with the allergen declaration requirements in the Food Standards Code. This means that food manufacturers, retailers and importers are required to provide food allergen information that helps consumers manage their food allergy. Food manufacturers and food retailers (e.g. a supermarket that has its own bakery) are also responsible for managing the unintentional presence of food allergens which may occur due to cross contamination. The Food Standards Code does not regulate for unintentional presence of food allergens. Food manufacturers, retailers and importers are responsible for ensuring their imports are properly labelled and for providing clear, up-to-…

Published 16 September 2022

Allergy information for the food service industry

Allergy information for the food service industry When consumers disclose their food allergy, the food service industry has a responsibility to help the customer with food menu choices by providing information about food allergens that may be present directly and/or indirectly in food menu items. The Allergen Collaboration has agreed to a number of key messages for the food service industry in regard to food allergens. These are listed below. Key messages

• Implement an effective food allergen management program
• Train all staff in food allergen risks, management and communication
• Provide clear, up-to-date and accurate information on the food allergen status of the foods you provide
• When consumers disclose…

  Published 23 June 2020

Food allergens - information for consumers

Food allergens - information for consumers Food allergies can be life threatening. The only way to manage a food allergy is by avoiding the food allergen. ​​If you suspect you or someone you care for has a food allergy, you should contact a doctor so you can be referred to a clinical immunology / allergy specialist or doctor with experience in food allergy for diagnosis and ongoing management. The Allergen Collaboration has agreed to a number of key messages for consumers in regard to food allergy. These are listed below. Key messages 

• You should be referred to a clinical immunology / allergy specialist or doctor with experience in food allergy for accurate diagnosis and ongoing management
• Always check food labels for food…

  Published 23 June 2020

Information for childcare centres and schools

Information for childcare centres and schools Like any food service provider, earl​y childhood education centres and schools have a responsibility to help parents and children by providing information about food allergens that may be present directly and/or indirectly in food menu items. The Allergen Collaboration has agreed to a number of key messages for early childhood education services and schools in regard to management of food allergy and these are listed below.​ Key messages

• Implement an effective food allergen management program
• Provide clear, up-to-date and accurate information on the food allergen status of the foods you provide
• Make sure your staff are trained by appropriately qualified people in food…

  Published 24 May 2023

Information for government organisations

Information for government organisations Government agencies play an important role in assisting in the management of food allergy. Whether by developing policy in response to an identified need; developing and enforcing regulations; or working with stakeholders in forums like the Allergen Collaboration. The Allergen Collaboration has agreed to a number of key messages regarding governments' role in managing food allergens. These are listed below. Key messages

• Food Standards Australia New Zealand (FSANZ) is working with a range of stakeholders including food industry, consumer organisations and relevant government agencies to ensure people with food allergy have the information they need to make informed choices
• The Food…

  Published 31 July 2018

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

Product exemptions from allergen labelling

Product exemptions from allergen labelling (February 2022) The Food Standards Code has exemptions from mandatory allergen labelling requirements for some foods and ingredients derived from allergenic sources. The following foods and ingredients have been assessed by FSANZ as safe for food allergies, because they are processed in a way that makes them suitable for consumers who are allergic to wheat, soy or dairy:

• glucose syrups made from wheat starch (exempt from declaring wheat)*
• fully refined soybean oil (exempt from declaring soy)
• the soy derivatives tocopherols and phytosterols (exempt from declaring soy)
• distilled alcohol from wheat or whey (exempt from declaring wheat or milk).

Published 7 February 2022

Food allergies

Food allergies A food allergy occurs when a person's immune system reacts to allergens in food. Most food allergies are caused by peanuts, tree nuts, milk, eggs, sesame seeds, fish and shellfish, soy, lupin and wheat. These must be declared on the food label, whenever they are present in food as ingredients (or as components of food additives or processing aids), however small the amounts present. On 25 February 2021 the Australia New Zealand Food Standards Code (the Code) was amended to introduce new requirements for the labelling of allergens in food. The changes will make allergen information on food labels clearer and more consistent for food-allergic consumers by requiring simple, plain English allergen declarations in a specific format and location on food labels.  More information…

Published 1 December 2021

Food from cloned animals

Food from cloned animals (March 2016) Animal cloning is a type of reproductive technology. It creates an animal that is an exact genetic copy of another animal. The commercial use of cloned animals in agriculture has so far mainly been confined to the meat and dairy industries. The most common cloning method involves removing the genetic material from an unfertilised egg and replacing it with the complete genetic material from the animal to be cloned (the donor animal). The egg is then implanted into a surrogate mother who gives birth to an animal that is a clone of the donor animal. The cloned animal is then bred with other animals to pass on its desirable characteristics. Cloning is different to genetic modification. Genetic modification involves adding, taking away, or modifying genes. Cloning does not…

Published 8 September 2021