Course Description:

Food businesses must only sell food that is safe and correctly labelled. The Australian and New Zealand joint food regulation system requires food businesses to label and advertise foods according to mandatory requirements that may differ from the EU and US systems. Foods imported to Australia are overrepresented in the food recall statistics. Of the 663 food recalls co-ordinated by the national regulator, FSANZ between 2002 and 2011, over a third were due to labelling non-compliances, including undeclared allergens. The damage to a brand and the time expended to recall all non-compliant foods from distribution due to a label omission or inaccuracy, or worse, can be significant.

The cost of non-compliance with labelling requirements therefore is more than that of compliance. If you are looking for answer of these questions, you would certainly benefit by attending this workshop:

  • Are your foods in compliance with the Australian New Zealand Food Standards Code mandatory labelling requirements?
  • Are your voluntary claims permitted and not misleading or deceptive, or likely to mislead or deceive? Are your foods falsely described and potentially at risk of government intervention?

In this two day workshop conference you will learn of the mandatory Australian and New Zealand requirements in labelling a compliant food. Through a guided review of the relevant labelling requirements prescribed in the Australian New Zealand Food Standards Code we will identify the areas of great compliance risk and the available tools and guidance materials to develop or improve the performance of your current system. Additionally, case studies will provide examples of common areas of non-compliance in labelling as identified through published enforcement activities of food and consumer regulatory bodies.

Seminar Fee Includes:

AM-PM Tea/Coffee
Seminar Material
Attendance Certificate
$100 Gift Cert for next seminar

Learning Objectives:

Upon completing this course participants should:

  • Understand the mandatory Australian and New Zealand food labelling requirements and where to locate this information for application to your foods
  • Understand different categories of food have additional requirements providing marketing opportunities for some foods
  • Identify and utilize government developed guidance materials to help navigate the new system for making nutrition and health claims on food (All food labels must be compliant with new Standard 1.2.7 nutrition and health claims, from 18 January 2016)
  • Know how to capitalize on distinguishing intrinsic health benefits of your food and self substantiate food health relationships to make general level health claims, where permitted

Who Will Benefit:

This course is designed for people exporting foods to Australia and/or New Zealand for sale. This includes individuals that have Quality Management Systems responsibilities for making general improvements in their organization’s performance specifically related to identification, traceability and other labelling and marketing controls in food production. Following personnel will benefit from the course:

  • Senior quality managers
  • Quality professionals
  • Regulatory professionals
  • Compliance professionals
  • Production supervisors
  • Manufacturing engineers
  • Production engineers
  • Design engineers
  • Process owners
  • Quality engineers
  • Quality auditors
  • Document control specialists

Course Outline:

Day One (8:30 AM – 4:30 PM) Day Two (8:30 AM – 4:30 PM)

Registration Process: 8:30 AM – 9:00 AM

Session Start Time: 9:00 AM

  1. Introduction to the Australian and New Zealand food labelling regulatory compliance framework
    1. Food business’ responsibilities and obligations
    2. What’s on a label in Australia and New Zealand
    3. Areas of typical non-compliance/ differences with EU or US
  2. Overview of the revised Australian New Zealand Food Standards Code with respect to labelling requirements (March 2016 implementation)
    1. Information requirements – food identification
    2. Information requirements – statement of ingredients
    3. Information requirements – date markings of food for sale
    4. Information requirements – directions for use and storage
    5. Information requirements – nutrition information panels
    6. Information requirements – characterizing ingredients and components of food
    7. Information requirements – substances added to or present in food
      1. Food additives
      2. Vitamins and minerals
      3. Processing aids
  3. Foods requiring pre-market clearance
    1. Novel foods
    2. Foods produced using gene technology
    3. Irradiation of food
  4. Importation control system overview
  5. Food recall
    1. Traceability requirements
    2. FSANZ Food recall protocol
    3. Voluntary withdrawals and recalls,
    4. Consumer-level recalls, trade-level recalls
  6. Nutrition, health and related claims (Standard 1.2.7) (compliance mandatory from 16 January 2016
    1. General requirements
      1. Nutrition Profile Scoring Criteria
    2. Nutrition content claims
    3. General level health claims – preapproved
    4. General level health claims – self substantiated
    5. Self Substantiation of food health relationships
    6. Endorsements
  7. The food medicine interface
  1. Country of origin (CoOL) labelling
    1. Australia
    2. New Zealand (different requirements)
  2. Food and ingredient descriptions
    1. Prescribed names and product standards for compliance
      1. Meats
      2. Fruits and vegetables
      3. Jam
      4. Edible oils and spreads
      5. Dairy products
      6. Alcoholic beverages
      7. Non-alcoholic beverages e.g. fruit and vegetable juice
      8. Sugars
      9. Honey
      10. Chewing gum
      11. Salt and salt products
      12. Vinegar and related products
    2. Prescribed names and product standards for categories of food
      1. Infant formula products
      2. Food for infants
      3. Formulated meal replacements
      4. Formulated supplementary foods
      5. Formulated supplementary sports foods
      6. Formulated caffeinated beverages
      7. Foods for special medical purposes
    3. Additional New Zealand food categories and product standards
      1. Proposed regulatory scheme for low-risk health products
  3. Credence claims
    1. Regulatory bodies responsible and case studies
    2. Production systems such as organic, free range, grass fed etc.
    3. Compositional claims ‘natural’, ‘pure’, ‘free from’ etc.
    4. Third party certifications
  4. A closer look at allergen labelling requirements for importers/exporters
    1. Mandatory declarations
    2. Mandatory advisories or warnings
    3. ‘free from’ and zero quantity requirements
    4. VITAL® system to manage ‘may contain’ statements
  5. Food Defense and Food Fraud control in food protection systems
    1. Concept and theories under development internationally
    2. Mitigation strategies
  6. Theoretical Case exercises
  7. Questions

Meet Your Instructor

Janine Curll
Food Regulatory Consultant | PhD Candidate - Food Regulation | Academic Researcher

Janine Curll BSc (Microbiology) LLB MAIFST PhD Candidate (Monash University) is principal consultant of Food Labelling Matters– a consulting practice devoted to food regulatory affairs, strategy and compliance. Janine’s professional research focus at Monash University is strategies for ‘food fraud’ control within the food labelling and regulatory system.

Janine’s work is based on nearly 20 years of experience in legal and scientific research, investigation, compliance and regulatory systems. She has worked for plaintiff and defendant law firms, a state food regulator the NSW Food Authority, and universities. She is an acknowledged expert in food labelling regulations and business compliance in Australia and New Zealand and a PhD Candidate on the topic. At the NSW Food Authority Janine investigated and prosecuted serious breaches of the Australia New Zealand Food Standards Code, including false description and labelling compliance. She was the state representation at national working groups involved in the development and implementation of new food labelling regulations and compliance and enforcement strategies, including the new nutrition and health claims standard, the food-medicine interface and imported foods compliance and enforcement.

Her understanding of food and consumer regulator expectations on the information used in the sale and advertising of food can assist your business navigate the complex framework in the compliant marketing of foods for sale in Australia and New Zealand.

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