Allergen information in Australia

Organise evidence around the activities in your Australian food business. Standard 3.2.2A's evidence tool applies to category one businesses; the relevant work includes receiving, storing, processing, displaying and transporting food, plus cleaning and sanitising. Match the records to your business category and state or territory requirements.

1. Use the Australian declaration options in the menu matrix, including individually named tree nuts and the separate wheat and gluten entries. Review bought-in ingredients before publishing a chart.
2. Follow a supplier substitution through recipes, kitchen labels and customer information. Preserve the reviewed chart version that was current when the dish was served.
3. Assess cross-contact and staff communication separately. A published ingredient chart does not establish that food is free from traces of an allergen.

• FSANZ: evidence tool and prescribed activities ↗

Set the location country to Australia. The menu matrix offers the FSANZ declaration names, including separate wheat and gluten and individually named tree nuts. Review every dish against current recipes and supplier information, then publish a customer chart or PDF.

If an earlier published chart uses UK categories, it stays unchanged in history. Review and replace grouped cereals and tree nuts in the draft before publishing the Australian version. The readiness screen flags a published chart that uses the previous declaration set. Packaged retail products also need ingredients and other mandatory label information.

1. Check each recipe against current supplier ingredients and allergen information, including substitutions.
2. Use Australia's required allergen names in customer declarations and review cross-contact risks separately.
3. Make the current information available to staff. For food not required to bear a label, provide declarations with the food or on request.

• FSANZ: allergen declaration requirements ↗

• Kitchen labels guide
• Australian feature coverage