FSANZ: QUESTIONNAIRE – Health Professionals
Page 1
Roy Morgan Research is conducting a survey on behalf of Food Standards
Australia New Zealand (FSANZ) to find out how well the labelling and
compositional standards in the current Food Standards Code are working. This
survey will take approximately 20 minutes, depending on your answers, and will
be used for research purposes only.
Status of Respondent
Q1. Firstly, where is your office located?
Responses for Australia:
ACT
Sydney
NSW – excluding Sydney
Melbourne
VIC – excluding Melbourne
Brisbane
QLD – excluding Brisbane
Adelaide
SA – excluding Adelaide
Perth
WA – excluding Perth
Hobart
TAS – excluding Hobart
Darwin
NT – excluding Darwin
Responses for NZ:
Wellington
Auckland
North Island – excluding Wellington and Auckland
South Island
Q2. Which of the following best describes your current work?
Work in a public hospital
Work in a private hospital
Work in community health
Self employed (private practice or consultant)
Work with Commonwealth/State/Local Government (eg
policy/regulation/advisory)
Work in an Education Institution
Employed by the Food Industry
Other (please specify)………………………………………
Roy Morgan Research
May 2005
FSANZ: QUESTIONNAIRE – Health Professionals
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Thinking about food, food ingredients or non-alcoholic beverages that are
PREPACKAGED (that is, they are not being wrapped or packed in front of the
customer).
Q Have you ever referred to the labels on prepackaged foods in your work?
Yes
No
Can’t Say
If No or Can’t Say, Thank and Terminate.
Q Approximately, on how many occasions in the last 12 months, did you refer to
the labels on prepackaged foods in your day to day practice?
More than once a day
Once a day
A few times a week
Once a week
A few times a month
Once a month
A few times in the last 12 months
Once in the last 12 months
Did not use in the last 12 months
Can’t Say/Don’t Know
Maximum of 3 responses
Q When giving advice to your clients, what are the three most useful items of
information on a food product label?
Name of food
Lot identification number
Name and address of supplier
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May 2005
FSANZ: QUESTIONNAIRE – Health Professionals
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Date marking
Storage instructions
Usage instructions
Mandatory advisory statements (eg food contains caffeine)
Allergen labelling (may be in ingredient list or listed separately)
Cereals containing gluten labelling
Nutrition information panel (NIP)
Ingredient list
Characterising ingredient (eg % of strawberries in a strawberry yoghurt)
Compound ingredients (eg yoghurt in yoghurt coated muesli bars)
Genetically modified foods and ingredients
Irradiated foods and ingredients
Other (please specify)………………………………………
None
Can’t Say/Don’t Know
In December 2002, the Australia New Zealand Food Standards Code came into
full effect after a two year transition period. This NEW CODE replaced the former
Australian Foods Standards Code and the New Zealand Food Regulations 1984,
which are referred to as the OLD CODE in this survey.
QA1 Have you ever read or looked at the current Australia New Zealand Food
Standards Code?
Yes
No
Can’t Say/Don’t Know
IF NO/CAN’T SAY, THANK AND TERMINATE
Thank you for your time and assistance, but the rest of this survey is for people
who have read or looked at the Food Standards Code.
QA1a More specifically, have you EVER read or looked at the current Australia
New Zealand Food Standards Code regarding…..
See helpscreen for definitions.
Yes
1
2
Allergen Labelling
Warning And Advisory Statements
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May 2005
No
Can't
Say
FSANZ: QUESTIONNAIRE – Health Professionals
3
4
5
6
7
8
9
10
11
12
13
14
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Nutrition Information Panel
Date Marking
Labelling Of Percentage Of Ingredients
Genetically Modified Foods And Food Ingredients Labelling
Irradiated Foods And Food Ingredients Labelling
Novel Foods And Food Ingredients Labelling
Food Additive Permissions
Permissions For Maximum Levels Of Contaminants And Natural Toxins
Permissions For Maximum Levels Of Pesticide And Veterinary Drug
Residues
Addition Of Nutrients For Example, Vitamins And Minerals
Novel Foods Composition
Microbiological Standards
The next set of questions involves comparing the OLD CODE with the NEW
CODE.
QA2 Have you ever read or looked at the OLD CODE (the Australian Foods
Standards Code or the New Zealand Food Regulations 1984)?
Yes
No
Can’t Say/Don’t Know
Awareness and Knowledge
IF YES TO QA1 AND QA2 (CODE 1 ON BOTH QA1 AND QA2):
INCLUDE ONLY ANSWERS FROM QA1a
CHANGES2. Thinking about the changes to the Food Standards Code, and the
OLD CODE being changed to the NEW CODE. Before today, were you aware
that changes were made to:
See helpscreen for definitions.
Yes
1
2
3
4
Allergen Labelling
Warning And Advisory Statements
Nutrition Information Panel
Date Marking
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No
Can't
Say
FSANZ: QUESTIONNAIRE – Health Professionals
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6
7
8
9
10
11
12
13
14
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Labelling Of Percentage Of Ingredients
Genetically Modified Foods And Food Ingredients Labelling
Irradiated Foods And Food Ingredients Labelling
Novel Foods And Food Ingredients Labelling
Food Additive Permissions
Permissions For Maximum Levels Of Contaminants And Natural Toxins
Permissions For Maximum Levels Of Pesticide And Veterinary Drug
Residues
Addition Of Nutrients For Example, Vitamins And Minerals
Novel Foods Composition
Microbiological Standards
CHANGES4. Thinking about the changes in the context of your own work. Are
there any ADVANTAGES as a result of the OLD CODE being changed to the
NEW CODE?
Yes
No
Can’t Say
If Yes to CHANGES4
CHANGES4a. What do you think are the MAIN ADVANTAGES as a result of the
OLD CODE being changed to the NEW CODE?
CHANGES5. Are there any DISADVANTAGES as a result of the OLD CODE
being changed to the NEW CODE? Again, this is in the context of your own work.
Yes
No
Can’t Say
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FSANZ: QUESTIONNAIRE – Health Professionals
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If Yes to CHANGES5
CHANGES5a. What do you think are the MAIN DISADVANTAGES as a result of
the OLD CODE being changed to the NEW CODE?
Understanding the Code
ASK EVERYONE
WILL ONLY BE ASKED FOR ANSWER GIVEN IN QA1a
The next set of questions are about the ease of understanding the labelling and
compositional standards in the NEW CODE.
How easy or difficult is it to understand information on the following areas of the
NEW CODE?
See helpscreen for definitions.
Easy
1
2
3
4
5
6
7
8
9
10
11
Allergen Labelling
Warning And Advisory Statements
Nutrition Information Panel
Date Marking
Labelling Of Percentage Of Ingredients
Genetically Modified Foods And Food Ingredients Labelling
Irradiated Foods And Food Ingredients Labelling
Novel Foods And Food Ingredients Labelling
Food Additive Permissions
Permissions For Maximum Levels Of Contaminants And Natural Toxins
Permissions For Maximum Levels Of Pesticide And Veterinary Drug
Residues
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Difficult
Neither
Easy or
Difficult
FSANZ: QUESTIONNAIRE – Health Professionals
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13
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Addition Of Nutrients For Example, Vitamins And Minerals
Novel Foods Composition
Microbiological Standards
WILL ONLY BE ASKED FOR ANSWER GIVEN IN QA1a
IF YES TO QA1 AND QA2 (CODE 1 ON BOTH QA1 AND QA2):
The next set of questions are about ease of understanding and interpreting the
legislative requirements in the NEW CODE, as compared to the OLD CODE.
Would you say that the EASE OF UNDERSTANDING AND INTERPRETING
THE LEGISLATIVE REQUIREMENTS in the NEW CODE is better, worse, or
stays the same?
See helpscreen for definitions.
Easy
1
2
3
4
5
6
8
9
10
11
12
13
14
Difficult
Allergen Labelling
Warning And Advisory Statements
Nutrition Information Panel
Date Marking
Labelling Of Percentage Of Ingredients
Genetically Modified Foods And Food Ingredients Labelling
Don’t included Irradiated
Novel Foods And Food Ingredients Labelling
Food Additive Permissions
Permissions For Maximum Levels Of Contaminants And Natural Toxins
Permissions For Maximum Levels Of Pesticide And Veterinary Drug
Residues
Addition Of Nutrients For Example, Vitamins And Minerals
Novel Foods Composition
Microbiological Standards
ASK EVERYONE
US9. Since the NEW CODE came into effect, did you seek advice or information
from any of the following sources? Mark all that applies.
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Neither
Easy or
Difficult
FSANZ: QUESTIONNAIRE – Health Professionals
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12
1
2
3
4
5
6
7
8
9
10
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Dietitian Association of Australia
New Zealand Dietitian Association
Food Standards Austalia New Zealand, For Example Their Website
Or Advice Line
New Zealand Food Safety Authority Including Their Website And
Advice Line
State Or Territory Departments
Local Government Or Public Health Units
Australian Quarantine And Inspection Service Office
Industry Associations
Regulatory Consultants Including Legal Advice
General Or Direct Suppliers
Peer Groups Or Colleagues
Head Office Or Parent Company
Fixed
OTHER (SPECIFY)
Openend
Fixed
98
CAN'T SAY
Single
Fixed
99
NONE OF THE ABOVE
Single
97
IF SOUGHT INFORMATION FROM PRECODES (FIRST 12 CODES ON US9)
ASK:
Using the scale always, sometimes, rarely, or not at all. How useful were each of
these sources you just mentioned?
Always
Useful
11
12
1
2
3
4
5
Sometimes
Useful
Rarely
Useful
Not at
all
Useful
Dietitian Association of Australia
New Zealand Dietitian Association
Food Standards Austalia New Zealand,
For Example Their Website Or Advice
Line
New Zealand Food Safety Authority
Including Their Website And Advice Line
State Or Territory Departments
Local Government Or Public Health Units
Australian Quarantine And Inspection
Service Office
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7
8
9
10
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Industry Associations
Regulatory Consultants Including Legal
Advice
General Or Direct Suppliers
Peer Groups Or Colleagues
Head Office Or Parent Company
Impact on Work
ASK EVERYONE
The next set of questions are about your work experiences since the
implementation of the NEW CODE.
Q Approximately, on how many occasions in the last 12 months, did you refer to
the NEW CODE in your day to day practice?
More than once a day
Once a day
A few times a week
Once a week
A few times a month
Once a month
A few times in the last 12 months
Once in the last 12 months
Did not use in the last 12 months
Can’t Say/Don’t Know
Q What are the purposes for in which you use the NEW CODE?
Refer to it for own work
Use information to educate clients
To respond to queries from manufacturers/wholesalers/retailers
To respond to queries from other people (eg media, general public)
Other (please specify)………………………………………
Can’t Say/Don’t Know
IF MORE THAN ONE RESPONSE ABOVE
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May 2005
FSANZ: QUESTIONNAIRE – Health Professionals
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Q Which one of the following best describes your main use of the NEW CODE?
Refer to it for own work
Use information to educate clients
To respond to queries from manufacturers/wholesalers/retailers
To respond to queries from other people (eg media, general public)
Other (please specify)………………………………………
Can’t Say/Don’t Know
ASK EVERYONE
ASK IF YES TO QAWARE1 AND QAWARE2
Q As a result of the new labelling information provided on food products (as
required in the NEW CODE), is it more easy, more difficult or stays the same for
you to advise clients to interpret labels on prepackaged foods as compared to the
OLD CODE?
More Easy
More Difficult
Stays the Same
Can’t Say/Don’t Know
Not Applicable
Process for making Amendments
Q Thinking about involvement with developing food standards, by making
submissions to Food Standards Australia New Zealand. Since the new Code
has been introduced, have you ever been involved in the lodgment of a
submission to FSANZ?
Yes,
No
Can’t Say/Don’t Know
IF YES
How easy or difficult is it to identify where a change is needed in the NEW
CODE?
Easy
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FSANZ: QUESTIONNAIRE – Health Professionals
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Difficult
Neither Easy Nor Difficult
IF YES
How easy or difficult is it to go through the Draft Assessment Report prepared by
FSANZ for public comment (main science and technical report on proposed
amendments to the Code)?
Easy
Difficult
Neither Easy Nor Difficult
PILOT – TO BE INCLUDED IN PILOT QUESTIONNAIRE ONLY
Thank you for taking the time to participate. The information you provide will be
treated in strict confidence. At no stage will any information that identifies you
or your organisation be passed on – the Privacy Act prohibits this.
A Roy Morgan Research project team member would like to phone you to obtain
your feedback on the set up of the survey. Could you please provide your details
so we can contact you for this feedback?
Name……………………..
Job Title………………….
Telephone ………………..
AUSTRALIA
Thank you for your time and assistance. If you have any questions about the
survey, please call Janis Baines on 02 6271 2234 during business hours.
If you would like any more information about this project or Roy Morgan
Research, you can phone us on 1800 337 332.
NEW ZEALAND
Thank you for your time and assistance. If you have any questions about this
survey, please call Janis Baines on 4978 5630 during business hours. If you
would like any more information about this project or Roy Morgan Research, you
can phone us on 0800 844 755.
Roy Morgan Research
May 2005