unit 2: Labelling Requirements

• Labelling Requirement


  Purpose of the requirement
• Name and/or description of the food


  • Identification of the product and allows it to be easily recognised. The label must not be misleading. E.g Fruit yoghourt must contain real fruit (as opposed to fruit flavoured yoghurts)
• Identification of packaging premises, batch lot' number /job lot


  • Coded in numbers of letters, which identifies the product in the case of a food recall
• Name and address of the manufacturer


  • Address must be shown in sufficient detail to ensure the purchase can contact the manufacturer directly
• Information for allergy sufferers - mandatory warning statements and declaration of any allergens present in the food


  • Enables consumers who have a food allergy or intolerance to avoid these products, e.g Nuts, Egg, Gluten and Dairy
• Ingredients List


  • All ingredients listed in descending order by weight. Food additives must be shown in the ingredients lit by category and number
• Date marking use-by or best-before


  • Applies to foods with a shelf life of less than two years. This enables consumers to eat food while it is in its best condition
• Nutrition and health related claims


  • A nutrition content claim or health claim can only be included on a label if it is approved by FSANZ or is supported by scientific evidence
• Nutrition information panel


  • Must show the amount of nutrients per serve and per 100 Grams
• Percentage labelling


  • The proportion of characterising ingredients must be shown in percentages
• Directions for use and Storage


  • Provides information about the storage and use of the product necessary to protect the health of consumers e.g refrigerate after opening
• Country of origin


  • Identifies where the food was made and/ produced or packaged
• Weight and measures of contents


  • The weight must be stated in metric units of measurement and the word Net must be included