Hazard controls and monitoring food packaging and labelling

Food Safety SupervisorCertain foods can cause some people to have allergic reactions, which can vary in severity from mild upsets to severe anaphylactic reactions. Food Safety Supervisors must ensure that products which contain allergens are identified. 

The presence of allergens in these foods must be identified either on the label (if the food is packaged) or in another way, such as on a menu or verbally upon request. 

Hazard controls /monitoring:

  • List any allergens on the label of packaged products

  • Identify foods containing allergens, on menus

  • Prepare special meals separately from normal meals

  • Advise staff serving food of special requirements

  • Check packaging for damage, and use only clean, uncontaminated packaging materials

Store packaging material in a designated area, away from cleaning chemicals and other materials

  • that might cause contamination

  • Check that materials being used for packaging are appropriate to the food being packed, for example: some packaging materials may not be appropriate for acidic foods, refrigeration, freezing or microwaving

  • Make sure that the packaging material being used will not contaminate the food being packed, by physical and chemical contamination

  • Make sure that the area used for packing is clean and sanitary before starting and during work

  • Ensure that food packaging machinery is maintained in satisfactory working condition, including the use of appropriate lubricants, and make sure these products do not contaminate food 

Food handlers need to observe high level of personal hygiene, and ensure they do not directly or indirectly contaminate food during packaging. Unless specifically exempt, packaged food must be labelled in accordance with the Australia New Zealand Food Standards Code. It is important that labels contain information about the ingredients included in the product you are packing and labelling. 

Ingredient labelling is particularly important for persons suffering from food allergies. Refer to the Australia New Zealand Food Standards Code and other informative material on food labelling from Food Standards Australia New Zealand. Ensure that there are adequate systems/processes to deal with customer complaints or food recalls.

Corrective actions

  • Update menus to identify foods containing allergens

  • Contact supplier or manufacturer to replace damaged or contaminated packaging material

  • Revise cleaning and sanitising procedures if these are inadequate

  • Throw out food that has been contaminated by packaging or during packaging process

  • Recall incorrectly labelled products or possibly contaminated products that have been distributed 

Food Safety Supervisors should ensure that labels contain information about the ingredients included in the product packaging. Ingredient labelling is particularly important for persons suffering from food allergies.

 

 

 

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