To Label or Not to Label: Navigating Food Item Labelling for Australian Café Businesses
In the bustling café industry of Australia, providing customers with delicious bakery and bread products is a top priority. However, the question arises: do you need labels for your café's food items? In this article, we explore the labelling requirements for bread and bakery products based on the Queensland Government's guidelines.
Understanding Labelling Requirements:
The Queensland Government outlines labelling requirements for food businesses based on how the products are sold. If your café sells directly to consumers from the premises where the food is made, fewer labelling requirements apply. However, if your products are packaged and sold from separate locations, full labelling requirements come into play.
Mandatory Warnings and Declarations:
To ensure transparency and consumer safety, there are specific requirements for warnings, advisory statements, and declarations. For example, products containing cereals with gluten, egg, fish, milk, peanuts, sesame seeds, soybeans, tree nuts, and certain additives must have the relevant information displayed or provided to the purchaser on request, either verbally or in writing.
Date Marking and Ingredient Information:
Date marking is essential for products sold from different locations. Bread and bakery products with a shelf life of less than seven days should include a "Use By" or "Best Before" date. Additionally, ingredient suppliers must provide accurate information on the name, lot identification, and business address of the supplier.
Percentage Labelling and Composition:
Labelling characterising ingredients and components as a percentage of the food helps consumers make informed choices. However, some exceptions apply, such as for unpackaged food, catering purposes, or small packages. It's important to understand when and how percentage labelling should be implemented.
Food Additives and Fortification:
Food additives must adhere to the guidelines set by the Food Standards Code. For bread and bakery products, permissible additives and maximum levels are provided in Schedule 15. Mandatory fortification is also required for specific ingredients like iodised salt and wheat flour.
Understanding the labelling requirements for bread and bakery products is essential for Australian café businesses to ensure compliance and consumer satisfaction. By following the guidelines outlined by the Queensland Government, you can navigate the labelling process with confidence, providing transparency and valuable information to your customers. Remember to stay informed about any updates in regulations and consult relevant authorities to address specific concerns in your region.
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If your café sells food directly from the premises where it is made, there are fewer labelling requirements. However, it is advisable to provide relevant information to consumers upon request or display it for transparency.
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Wholesale bakery products that are sold from separate locations require full labelling, including warnings, nutritional information, and ingredient details.
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Yes, certain scenarios such as small packages, catering purposes, or unpackaged food may be exempt from percentage labelling. Familiarise yourself with the specific guidelines to determine if your products fall under these exceptions.
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It's crucial to stay updated on the latest regulations and guidelines provided by your local government authorities. Regularly review the Food Standards Code and seek assistance from local health units for specific inquiries.