Food establishments in Australia must follow strict allergen regulations to protect consumers from allergic reactions. The Food Standards Code, managed by Food Standards Australia New Zealand (FSANZ), outlines these requirements.
Key Regulations
Mandatory Allergen Declarations
Businesses must disclose if any of the 11 mandatory allergens are present in their food:
- Peanuts
- Tree nuts (excluding coconut)
- Milk
- Eggs
- Sesame seeds
- Fish
- Crustaceans (e.g., prawns, crab)
- Molluscs (e.g., squid, mussels)
- Soybeans
- Lupin
- Cereals containing gluten (wheat, barley, rye, oats)
Allergen Labelling for Packaged Foods
- Ingredients containing allergens must be clearly identified in the ingredient list.
- Bold text or a separate allergen statement is recommended.
Non-Packaged Foods (Restaurants, Cafés, Takeaways)
- Businesses must provide accurate allergen information upon request.
- Staff should be trained to handle allergen queries correctly.
New Plain English Allergen Labelling (PEAL) Rules
- From 2026, labels must list allergens using simple, clear terms (e.g., "milk" instead of "casein").
- "Contains" statements will be mandatory on packaged foods.
Best Practices for Compliance
Train Staff – Ensure employees understand allergen risks and can provide accurate information.
Keep Allergen Information Updated – Review recipes and supplier ingredients regularly.
Prevent Cross-Contact – Use separate utensils and preparation areas for allergen-free meals.
Communicate Clearly – Make allergen information accessible on menus and in-store.
Consequences of Non-Compliance
Failing to meet allergen labelling requirements can result in recalls, fines, and legal action. Severe breaches may lead to business closure or liability for customer harm.
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