Food Safety Resources 

Allergens

Food Allergies

Food allergies are a type of food sensitivities that result in physical responses to consuming a food containing these component(s). 

A food allergy results in a reaction causing the rapid development of symptoms, such as itchiness, rash and swelling. Occasionally an individual’s physical reaction can be so severe it can trigger a life-threatening allergic reaction known as anaphylaxis.  

For more information, please refer to the following pages:  

• Food allergies and food intolerances (foodstandards.gov.au) 
• Understanding food labels for allergies (healthywa.wa.gov.au) 

Allergen and additive labelling and declarations 

Australia New Zealand Food Standards Code sets the labelling criteria for products containing food allergens, gluten and sulphite preservatives. 

Any product containing allergens specified in Standard 1.2.3 of the Code must be either: 

• Declared on a label on packaged food, or 
• declared on, or in connection with, the display of food that is not required to be labelled, or 
• declared to the customer at the time of purchase if they ask. 

For more information, please refer to the following pages:  

• Allergen labelling (foodstandards.gov.au) 
• Food allergen portal (foodstandards.gov.au) 

Additional information on food allergens 

The following links contain additional information on food allergens. 

• WA Department of Health – information on allergen declarations for food businesses 
• Food Standards Australia New Zealand – food labelling requirements, recall alerts, allergen portal and resources for industry, consumers and government on allergy management 
• Health Direct – links to information about food hypersensitivities and allergies 
• Anaphylaxis Australia – a comprehensive website containing information on anaphylaxis for sufferers, the food industry, educators and health professionals 
• Australasian Society of Clinical Immunology and Allergy (ASCIA) – website provides a list of allergy and clinical immunologists in Australia and New Zealand and resources for sufferers of anaphylaxis, educators and allied health professionals. 

Food Safety Training

To complete the training, click here.

Labelling 

Food labelling informs the consumer about the properties of food and allows them to make educated food choices. The Australia New Zealand Food Standards Code prescribes labelling requirements for the sale of food in.  

For further information please refer to the following links:  

• Part 1.2 Labelling and other Information Requirements of the Food Standards Code 
• Food labelling (healthywa.wa.gov.au) 

Food Safety Information  

• 2hours/ 4 Hour Rule 
• Cleaning and sanitising food premises and food equipment 
• How to Wash your hands 
• Receiving Food Safely 
• Food Safety Information 

Food Recalls 

Australia has a national food recall system for removing food that may pose a risk to public health or safety from distribution, sale and consumption. Food Standards Australia New Zealand (FSANZ) coordinates and monitors food recalls in Australia in consultation with state and territory governments and a sponsor (usually the food product(s) manufacturer or importer). 

Commonly a food recall will result from routine monitoring or complaints and are usually initiated on the basis of undeclared allergens, presence of foreign objects (i.e. metal, plastic), contamination or improper product labelling. 

Developing a food recall plan 

All food manufacturers, wholesalers, distributors and importers are required by law to have a written food recall plan. Any food business initiating a food recall must be able to provide certain information to FSANZ about the company, manufacturer, food product and distribution of the product, so that product to be recalled can be properly identified and traced.  

FSANZ has developed a Food Industry Recall Protocol and food recall templates to assist food businesses in developing a recall plan that contains all the necessary elements to remove food products from distribution, sale and consumption.  

Conducting a food recall 

Please refer to the Department of Health Website. 

Recall Alert Subscription 

Whilst the City sends out recall notifications to applicable food businesses when notified by WA Department of Health, it is recommended that all food businesses sign up to the free subscription service offered on the FSANZ website. Please refer to Subscription service (foodstandards.gov.au). 

 

For further information please refer to the following links: 

• Food Standards Australia New Zealand – Food Recalls  
• Healthy WA – Food Recalls  
• Department of Health – Food Recalls 

Self-Assessment for Food Businesses 

The Food Safety Standards reflect international best practice and are part of the Australia New Zealand Food Standards Code (the Code) and it applies across all of Australia. The Code is based on a preventative approach to the incidence of food-borne illness in Australia and are designed to help ensure that food businesses in Australia produce safe food. 

Chapter 3 Food Safety Standards of the Code outlines obligations of food businesses, regardless of whether they are required to be registered by local government or not, in relation such as: 

• Food handling, including the receipt, storage, processing, display, packaging, transportation, disposal and recall 
• Personal health and hygiene requirements 
• Skills and knowledge requirements for food handlers 
• Cleaning, sanitising and maintenance 
• Provision of thermometers 
• Pest control 
• Design, construction and fit-out of premises 

All food businesses must meet minimum standards described by the Code. 

When the City’s Environmental Health Officers conduct an inspection of your food business its purpose is to assess how your food business is operating against the Code. 

It is recommended that all food businesses periodically conduct their own internal assessment of how they are meeting these requirements by use of the checklist and Safe Food Australia. 

More Information 

• Self-assessment Guide 
• Safe Food Australia - developed by FSANZ providing an explanatory guide and examples to accompany each of the Food Safety Standards and will assist food businesses in understanding the basic criteria they must meet. 

Temperature Control 

Potentially hazardous food (such as meat, poultry, eggs, milk or milk products and cooked rice) must be suitably controlled in accordance with the Food Safety Standards to prevent the rapid or progressive growth of harmful bacteria. 

One way to prevent the growth of bacteria is by ensuring temperature is controlled. The Food Safety Standards require that temperature control be maintained for potentially hazardous foods in the following areas: 

• Food receipt 
• Food storage 
• Food processing 
• Food display and 
• Food transportation 

For further information please refer to  

• Temperature control (foodstandards.gov.au) 
• Microsoft Word - Temp control Edition for printing.doc (foodstandards.gov.au)