Reading food labels and sourcing safe food
When faced with a diagnosis of food allergy, one of the first questions you probably ask is “how do I find safe food”?
Often, those allergens are staple ingredients in many food items and thousands of ingredients are derived from the allergenic food. Then they are faced with a proliferation of ‘warning’ statements about the allergenic food – does the food contain, ‘may contain’ or not contain the allergen? These are questions that continue to frustrate consumers and manufacturers.
We have an allergen labelling guide you can download here that will show you where the main allergens may appear.
Here we provide an outline of what the regulations say about allergen labelling, what they don’t say and how regulators and the food industry themselves are handling some of the uncertainties.
RegulationsFood Standards Australia New Zealand Food Standards Australia New Zealand (FSANZ) is an independent statutory agency established by the Food Standards Australia New Zealand Act 1991. Working within an integrated food regulatory system involving the governments of Australia and the New Zealand Government, they set food standards for the two countries.
FSANZ develops food standards, and joint codes of practice with industry, covering the content and labelling of food sold in Australia and New Zealand. The Australia New Zealand Food Standards Code (‘the Code’) is made up of many standards, many of which are cross referenced and are very complex. Standard 1.2.3 requires the most common food allergens to be declared on food labels. Where labels are not required (for example, food served in restaurants etc) this information must be provided to the consumer on request, either verbally or in writing. The allergens that must be declared when they are an ingredient; or an ingredient of a compound ingredient; or a food additive or component of a food additve; or a processing aid or component of a processing aid. include:
• Cereals containing gluten and their products, namely, wheat, rye, barley, oats and spelt and their hybridised strains other than where these substances are present in beer and spirits standardised in Standards 2.7.2 and 2.7.5 respectively
• Crustacea and their products
• Egg and egg products
• Fish and fish products
• Milk and milk products
• Peanuts and soybeans, and their products
• Added Sulphites in concentrations of 10mg/kg or more
• Tree nuts and sesame seeds and their products
You can visit the FSANZ website for more information on the Code.
In New Zealand, the New Zealand Food Safety Authority (NZFSA) administers the legislation around food for sale, primary processing, exports of plant products, use of agricultural compounds and imports / exports of food and food-related products. The legislation includes the Food Act 1981 which is currently under review (the Domestic Food Review) and will be replaced with the Food Bill in 2008. This will mean that everyone who handles food in New Zealand will be required to meet the legislation, which will include allergen controls required within a risk management tool called a Food Control Plan. For more information about the Domestic Food Review, visit the NZFSA website www.nzfsa.govt.nz
The only allergen warning statement that is included in the Code pertains to products that contain royal jelly:
“This product contains royal jelly which has been reported to cause severe allergic reactions and in rare cases, fatalities, especially in asthma and allergy sufferers.”
Allergen warning statements, such as “may contain …. “ or “produced in a facility that also handles …” are not regulated by the Code, and there are no regulatory guidelines for their use. Hence, if food companies consider an allergen warning statement to be necessary, then it is up to them when and how to use one.
There are many complex issues that food companies have to take into account. Many companies source food ingredients from all over the world. They need to know whether the ingredient contains allergens or whether there has been a risk of cross contamination with allergens. Once they have it on site there are many allergen management issues they take into account when a decision is made whether to place a warning on the label.
As a result of the complexity of the issues the Australasian food industry have established the Allergen Forum in order to provide food companies with guidelines on managing allergens as well as a risk assessment framework to help companies decide whether an allergen warning is needed on their product. Part of the project has been to revise the Australian Food & Grocery Council (AFGC) Food Industry Guide to Allergen Management and Labelling.
The revised guidelines can be viewed on the Allergen Bureau website www.allergenbureau.net
This site, which is an initiative of the AFGC and is operated on an industry membership basis, is designed for industry to access information regarding the management of risks associated with food allergens in ingredients and manufactured foods. The website states that it represents a centralised collection of information about food allergens relevant to the Australian and New Zealand Food Industry.
What about supermarket shopping?
The rule of thumb is to read every label, every time but there are other risks with food purchased at stores and supermarkets:
Sharing a meal with friends and family at a café or restaurant is something that most of us take for granted and those with allergies can certainly go out with some care and forward planning.
What if you have reaction to a food product you thought was safe?
If you or your child have a reaction to a food product you thought was safe, it is very important that this is reported to the food business and the authorities as soon as possible after the reaction.
As food-allergic consumers, we have a collective responsibility to do all we can to help ensure safe food for us all. If problems are not routinely reported to food companies, or investigated then there is a risk that they will continue to occur with no redress to companies or raised awareness of the importance of allergen control and labelling.
If you think a product contains an allergen that is not declared on the label, contact the New Zealand Food Safety Authority's Consumer helpline: 0800 NZFSA1 (0800 693 721)
If you have a reaction in a restaurant or from a food item not required to bear a label but which you understood not to contain the allergen, let the restaurant know and contact the NZFSA on 0800 693 721 (0800 NZFSA1)
Keep a sample of the product. Wrap it and put it in the freezer in case it is needed for testing.
See your allergy specialist or doctor. New allergies can develop and it is a good idea to check you have all the appropriate medication prescribed to treat a reaction, and that you know how to use it.