​​​​Correct allergen labelling can mean the difference between life and death for people with food allergies, so it is vital that food businesses get it right.

Your Food Safety Plan must identify, and labels must highlight, the presence of allergens in food you produce.  You must consider all ingredients in your product, to ensure allergens have been identified correctly.

The overwhelming majority of consumer level food recalls, and 90% of food reactions are caused by ten foods –

• cow's milk,
• egg,
• peanut,
  
• tree nuts,
• wheat,
• sesame,
• soy,
• shellfish,
• fish and
• lupin.

These foods are all subject to labelling requirements.

For more information on allergens, visit Food allergies (foodstandards.gov.au)​