FSANZ tools and resources
Products that are exempt from allergen labelling requirements
Food businesses have three years to update their labels to meet the new requirements. You can expect to see changes fully introduced by February 2024.
Food labels must clearly show any ingredients that may be allergens, to protect consumers from allergic reaction.
On this page
What are allergens?
Allergens are ingredients in or components of foods that can cause allergic reactions in some people. Mild allergic reactions can cause symptoms such as itching, sneezing or a rash. More severe allergic reactions can cause symptoms such as nausea, diarrhea and swelling of the face, eyes or tongue. At their most serious, allergens can cause anaphylaxis, which can result in death.
How are allergens labelled on food products?
Allergens must be clearly shown on food labels if they are part of the:
- ingredients
- additives
- processing aids.
If the food is sold without packaging or doesn’t need to have a label, the information must be shown with the food - for example, it’s listed on the menu or a sign by the food display. Or, you can ask the food seller about possible allergens. For example, if you’re buying burgers from a takeaway shop, you can ask the seller if the buns have gluten in them.
Products that are exempt from allergen labelling requirements
Some foods that are made from allergenic sources like wheat, soy, fish or dairy aren’t included in the allergen labelling requirements. For example:
- glucose syrups made from wheat starch
- fully refined soybean oil
- soy derivatives tocopherols and phytosterols
- distilled alcohol from wheat or whey.
This is because they’re processed in a way that makes them safe for people who have allergies to these foods. Find out more about exemptions from allergen labelling.
Reheating
If you are reheating potentially hazardous food to keep it hot on display, it must be reheated to 60°C or hotter, in a time period of 2 hours or less.
Here are some tips for heating food quickly:
-
Use a microwave, oven or stove top to rapidly reheat it to at least 60°C.
- Don’t heat food using bain maries, pie warmers or other equipment designed only to hold food hot - this is likely to take too long or not heat the food enough to keep it safe.
-
Heat food to 60°C or hotter before transferring to hot-holding equipment.
- Avoid reheating potentially hazardous food more than once.
- Check temperature with a probe thermometer.
Keep or throw out
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What are the requirements?
Food Allergen Portal
Visit the Food Allergen Portal for resources to help different sectors manage allergens.
Food Allergen Portal
Visit the Food Allergen Portal for resources to help different sectors manage allergens.
Allowed lists
- Use a microwave, oven or stove top to rapidly reheat it to at least 60°C.
- Don’t heat food using bain maries, pie warmers or other equipment designed only to hold food hot - this is likely to take too long or not heat the food enough to keep it safe.
- Heat food to 60°C or hotter before transferring to hot-holding equipment.
- Avoid reheating potentially hazardous food more than once.
- Check temperature with a probe thermometer.
Prohibited lists
- Use a microwave, oven or stove top to rapidly reheat it to at least 60°C.
- Don’t heat food using bain maries, pie warmers or other equipment designed only to hold food hot - this is likely to take too long or not heat the food enough to keep it safe.
- Heat food to 60°C or hotter before transferring to hot-holding equipment.
- Avoid reheating potentially hazardous food more than once.
- Check temperature with a probe thermometer.
InfoBites
We have developed a series of InfoBites with key information on the food safety standards in the Code and practical tips to reduce food safety risks.
Types of food recalls
Food recalls can be at the trade or consumer level.
A food withdrawal is different from a food recall. It involves removing food from the supply chain where there is no public health or safety issue (e.g. if the product is underweight or has a quality defect).
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How do I make a complaint about a food?
If you wish to make a complaint about a food product, contact your local food enforcement agency. Problems with food can include things like foreign material (e.g. a bit of glass or plastic) found in food or you might believe some food has made you sick.
What should I do if I suspect a problem about a food?
If you wish to make a complaint about a food product, contact your local food enforcement agency. Problems with food can include things like foreign material (e.g. a bit of glass or plastic) found in food or you might believe some food has made you sick.
What should I do if I fall ill from consuming a food?
If you wish to make a complaint about a food product, contact your local food enforcement agency. Problems with food can include things like foreign material (e.g. a bit of glass or plastic) found in food or you might believe some food has made you sick.
What happens with complaints about unsafe food?
If you wish to make a complaint about a food product, contact your local food enforcement agency. Problems with food can include things like foreign material (e.g. a bit of glass or plastic) found in food or you might believe some food has made you sick.