Presentations

New FSANZ requirements for the labelling of allergens in food

The presentation covers: 

Background

• Why have mandatory allergen labelling?
• The most common foods that cause allergic reactions in Australia and New Zealand
• Food recalls

Allergenic food labelling requirements as:

• Ingredients
• Components of food additives
• Components of processing aids

New plain English allergen labelling requirements: what’s new? 

• Format
• Location
• Language
• Font

Precautionary allergen labelling

Read a review of the presentation here

Watching this presentation and completing the assessment can contribute towards assessable Continuing Professional Development hours. 

About the Presenter

Ingrid Roche has been an Accredited Practising Dietitian since 1995 and has developed her expertise in food allergy over the past 11 years working at the Perth Children’s Hospital (formerly Princess Margaret Hospital) in the field of allergy and immunology. She also has a private practice in Perth. Ingrid was chair of the Dietitian’s Committee of the Australasian Society for Clinical Immunology and Allergy (ASCIA) from 2012 – 2018,  during which time the ASCIA e-training dietitians was developed; as well as the ASCIA-CAL advanced learning course in food allergy in partnership with Dietitians Australia. She remains an active member of ASCIA and Allergy & Anaphylaxis Australia and is currently project co-lead on the food service project of the National Allergy Strategy. Ingrid is committed to providing and improving training in food allergy for health and other professionals, as well as improving the quality life for consumers and families living with food allergy. 

Registration includes

• Access to a recording of the presentation
• Presentation notes
• Assessment quiz and certificate

Registration types

• On demand recording: from $38 receive a recording and associated documents
• Subscription: $33 monthly for all Education in Nutrition recordings (minimum 40 a year)
• More information on pricing and packages