CB3247
May,
2005
FSANZ FOOD INDUSTRY P2 COMBINED
12/05/2005b 15:50
All
ANSWER
Categories
Topline
Results
Good [Morning/ Afternoon/ Evening]. My name is (SAY NAME) from Roy Morgan Research.
IF RESPONDENT HAS NOT YET MENTIONED COMPANY: Is that [%COMPANY]?
THANK AND TERMINATE IF NAME OF BUSINESS HAS CHANGED.
I am calling on behalf of Food Standards Australia New Zealand, also known as FSANZ. May I please
speak to #/the person primarily responsible for ensuring food standards compliance//[%NAME1]?
IF PERSON IS NOT AVAILABLE: When would be a good time to speak to #/them//[%NAME1]?
IF RESPONDENT CHANGES, REPEAT INTRODUCTION.
Today we are conducting a survey on behalf of Food Standards Australia New Zealand 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 and will be used for research purposes only. All answers
provided will be completely confidential.
IF ASKED HOW DID YOU GET MY PHONE NUMBER: We are using phone numbers from a list
obtained from Accountable List Brokers and contacting small, medium and large retailers and
manufacturers.
IF NECESSARY SAY: Is now a good time or would it be more convenient if I made an appointment to
speak to you at another time?
IF NECESSARY, MAKE AN APPOINTMENT.
IF ASK WHO THE CLIENT, HIT ESC H AND SELECT CLIENT$H.
IF RESPONDENT ASKS FOR MORE INFO ABOUT THIS PROJECT OR ROY MORGAN
RESEARCH, HIT ESC H AND SELECT RMR$H.
IF RESPONDENT HAS CONCERNS ABOUT PRIVACY ISSUES, HIT ESC H AND SELECT ISSUE$H
#/
APPOINTMENT COMMENTS
*=
// #161.
[Single]
SQ1. (Firstly, could I just check that you are the person primarily responsible for ensuring food
standards compliance?) We are interviewing the person primarily responsible for ensuring food
standards compliance. Would that be you?
1
2
YES
NO
3
4
CAN'T SAY
NO SUCH PERSON
IF NO/CAN'T SAY
REAPPOINT ASKING FOR PERSON PRIMARILY RESPONSIBLE
FOR ENSURING FOOD STANDARDS COMPLIANCE.
[Single]
INTERVIEWER: IF THIS THIS IS THE FIRST SCREEN AFTER AN APPOINTMENT,
HIGHLIGHT CODE 1 TO GO BACK TO INTRO, OTHERWISE HIGHLIGHT CODE 2
TO CONTINUE TO APPOINTMENT AND ENTER DETAILS AND NUMBER USING
ESC T
1
2
GO BACK TO INTRO
MAKE APPOINTMENT
Thank you for your time and assistance.
ENDIF
IF NO SUCH PERSON
[Single]
RECORD REASON BELOW, THEN THANK AND TERMINATE
1
2
3
97
98
PERSON RESPONSIBLE FOR ENSURING FOOD
SAFETY STANDARDS UNAVAILABLE/ AWAY FOR
DURATION OF THE SURVEY
COMPLIANCE HANDLED FROM A DIFFERENT
OFFICE/ LOCATION
COMPLIANCE HANDLED BY PARENT COMPANY
Openend OTHER (SPECIFY)
CAN'T SAY
IF COMPLIANCE HANDLED BY PARENT COMPANY (CODE 3 ABOVE)
[Character] {Format: 60}
PARENT. May have I please have the full name of the parent company that
handles your food standards compliance?
ENDIF
IF COMPLIANCE HANDLED FROM DIFFERENT LOCATION OF SAME
COMPANY (CODE 2 ABOVE), GET NAME AND CONTACT NUMBER AND
MAKE APPOINTMENT
[Single]
INTERVIEWER: IF THIS IS THE FIRST SCREEN AFTER AN
APPOINTMENT, HIGHLIGHT CODE 1 TO GO BACK TO INTRO,
OTHERWISE HIGHLIGHT CODE 2 TO CONTINUE TO APPOINTMENT
AND ENTER DETAILS AND NUMBER USING ESC T
1
2
GO BACK TO INTRO
MAKE APPOINTMENT
Thank you for your time and assistance.
ENDIF
Thank you for your time and assistance.
ENDIF
STATUS OF RESPONDENT
[Single]
PACK. Is your business currently involved in the area of food, food ingredients or non-alcoholic
beverages that are PREPACKAGED: by this I mean they are NOT being wrapped or packed in front of
the customer?
1
2
3
YES
NO
CAN'T SAY
IF NOT INVOLVED IN PREPACKAGED FOOD/ CAN'T SAY (CODES 2 OR 3 ON PACK)
Thank you for your time and assistance, but we need to speak to certain types of businesses.
ENDIF
ANSWER CATEGORIES IN QORG WILL BE ROTATED
[Multiple] {Spread:10 Rotate}
Qorg. Would you describe your type of business as...?
READ OUT
HIGHLIGHT ALL MENTIONED
1
Wholesaler
2
3
4
5
Retailer
Importer
Exporter
Manufacturer
Food Services Establishment Whose Core Business Is Selling
Unpackaged Food, Like A Restaurant, Cafe Or Takeaway Sandwich
Shop
Businesses Whose Main Purpose Is Not The Sale Of Food, Such As
Service Stations Or Newsagents
6
7
98
99
Fixed
Single
Fixed
Single
(DON'T READ) CAN'T SAY
(DON'T READ) NONE OF THE ABOVE
IF BUSINESS TYPES 6/7 ON Qorg OR IF TYPE 1 AND NOT TYPES 2-5, OR IF CAN'T
SAY/NONE OF THE ABOVE, THANK AND TERMINATE
Thank you for your time and assistance, but we need to speak to certain types of businesses.
ENDIF
[Single]
Qemp1. Including all the subsidiaries of this business, if any, approximately how many FULL-TIME
employees, or the equivalent, does this business have across all locations in Australia (If New Zealand)
/New Zealand)? Would you say it is...?
READ OUT
1
2
3
4
Less Than 20
20 To 199
200 Or More
(DON'T READ) CAN'T SAY
As you answer the rest of the questions, please remember we are referring only to the labelling and
compositional standards in the Food Standards Code
[Single]
Qaware1. Have you ever read or looked at the current Australia New Zealand Food Standards Code?
1
2
3
YES
NO
CAN'T SAY
IF HAS NOT READ OR LOOKED AT CODE/ CAN'T SAY (CODES 2 OR 3 ON Qaware)
Thank you for your time and assistance, but we need to speak to people who have read or
looked at the Food Standards Code
ENDIF
ANSWER CATEGORIES IN CHANGES3 WILL BE ROTATED
[Multiple] {Spread:14 Rotate}
CHANGES3. I will now read out a list of areas. Please tell me if you have EVER read or looked at any
of these in the current Food Standards Code...
READ OUT
IF OTHER, HIGHLIGHT OTHER AND TYPE IN RESPONSE
HIGHLIGHT ALL MENTIONED
1
2
3
4
5
6
7
8
9
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
Addition Of Nutrients For Example, Vitamins And Minerals
Novel Foods Composition
Microbiological Standards
10
11
12
13
14
98
99
Fixed
Single
Fixed
Single
(DO NOT READ) CAN'T SAY
(DO NOT READ) NONE OF THE ABOVE
In December 2002, the Australia New Zealand Food Standards Code came into full effect after a two
year transition period. From now on, I will refer to this as the NEW CODE. This new code replaced
the former Australian Foods Standards Code and the New Zealand Food Regulations 1984, which I
will refer to as the OLD CODE.
[Single]
Qaware2. The next set of questions involves comparing the OLD CODE with the NEW CODE. Before
asking these, have you ever read or looked at the OLD CODE?
INTERVIEWER NOTE: THE OLD CODE IS THE AUSTRALIAN FOODS STANDARDS CODE
OR THE NEW ZEALAND FOOD REGULATION 1984
1
2
3
YES
NO
CAN'T SAY
Awareness and Knowledge
IF YES TO QAWARE1 AND QAWARE2 (CODE 1 ON BOTH QAWARE1 AND QAWARE2),
ASK:
ANSWER CATEGORIES IN CHANGES2 WILL BE ROTATED AND
WILL INCLUDE ONLY ANSWERS FROM CHANGES3
[Multiple] {Spread:20 Rotate}
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...
READ OUT
HIGHLIGHT ALL MENTIONED
1
2
3
4
5
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
Novel Foods Composition
Microbiological Standards
6
7
8
9
10
13
14
98
99
Fixed
Single
Fixed
Single
(DO NOT READ) CAN'T SAY
(DO NOT READ) NONE OF THE ABOVE
[Multiple] {Spread:20 }
CHANGES4. Thinking about the changes in the context of your own work. What do you
think are the MAIN ADVANTAGES, if any, as a result of the OLD code being changed to
the NEW code?
IF OTHER, HIGHLIGHT OTHER AND TYPE IN RESPONSE
HIGHLIGHT ALL MENTIONED
1
2
3
4
HIGHER/BETTER/MORE PROFESSIONAL/
STANDARDS
FAIRER SET OF STANDARDS
CONSUMERS/PUBLIC: EASIER
CONSUMER/PUBLIC: MORE
INFORMATION/KNOWLEDGE/AWARENESS
5
6
7
8
9
10
11
12
13
14
97
98
99
MANUFACTURERS/FOOD INDUSTRY: EASIER
MANUFACTURERS/FOOD INDUSTRY: MORE
INFORMATION
MORE DESCRIPTIVE/COMPREHENSIVE
ACCOUNTABILITY
ALLERGEN DECLARATION/LABELLING
LABELS CLEARER/INFORMATIVE (USEBY
DATES/ALLERGENS)
MANDATORY WARNING ADVISORY STATEMENTS
MANDATORY NUTRITION INFORMATION
PERCENTAGE INGREDIENTS
HARMONISATION BETWEEN AUSTRALIA AND
NEW ZEALAND EASIER TO TRADE
Openend OTHER (SPECIFY)
Single
CAN'T SAY
Single
NONE/ NOT MANY ADVANTAGES
[Multiple] {Spread:10 }
CHANGES5. What do you think are the MAIN DISADVANTAGES, if any, as a result of
the OLD code being changed to the NEW code? Again, this is in the context of your own
work.
IF OTHER, HIGHLIGHT OTHER AND TYPE IN RESPONSE
1
2
3
4
5
6
7
8
97
98
99
MORE REGULATION/ MORE COMPLIANCE
MORE WORK/ INCREASED WORKLOAD/
PAPERWORK
MORE COST/ HUGE COST
MORE TIME GETTING LABELLING RIGHT
ACCOUNTABILITY
LABELS HAVE TO BE CHANGED MORE OFTEN
LACK OF INTERPRETATION OF SOME OF THE
REQUIREMENTS
TOO MUCH INTERPRETATION/ MORE DIFFICULT
Openend OTHER (SPECIFY)
Single
CAN'T SAY
Single
NONE/ NOT MANY DISADVANTAGES
[Single]
CHANGES7. Thinking about the impact of the NEW code in terms of providing the
consumer with information that assists them to make an informed choice.
As compared to the OLD CODE, do you think the labelling requirements in the NEW
CODE provide consumers of your products with #/better information, worse information or
stays the same/ worse information, better information or stays the same/?
1
2
3
BETTER INFORMATION
WORSE INFORMATION
STAYS THE SAME
4
CAN'T SAY
ENDIF
Understanding the Code
ASK EVERYONE
US1A TO US2N WILL ONLY BE ASKED FOR ANSWER GIVEN IN
CHANGES3
IF READ OR LOOKED INTO ANY AREAS IN CHANGES3
The next set of questions are about the ease of understanding the labelling and
compositional standards in the NEW Code.
Using the scale #/easy, neither easy nor difficult, or difficult/difficult, neither difficult nor
easy, or easy/, please tell me how #/easy or difficult/difficult or easy/ it is to understand
information on the different areas of the NEW CODE that I will now read out.
ENDIF
IF READ OR LOOKED INTO ALLERGEN LABELLING IN THE CURRENT CODE (CODE
1 ON CHANGES3) ASK
[Single]
US1A. (how #/easy, neither easy nor difficult, or difficult/difficult, neither difficult nor easy,
or easy/ is it to understand information on...)
ALLERGEN LABELLING?
1
2
3
4
EASY
NEITHER EASY NOR DIFFICULT
DIFFICULT
CAN'T SAY
ENDIF
IF READ OR LOOKED INTO WARNING AND ADVISORY STATEMENTS IN THE
CURRENT CODE (CODE 2 ON CHANGES3) ASK
[Single]
US1B. (how #/easy, neither easy nor difficult, or difficult/difficult, neither difficult nor easy,
or easy/ is it to understand information on...)
WARNING AND ADVISORY STATEMENTS?
1
2
EASY
NEITHER EASY NOR DIFFICULT
3
4
DIFFICULT
CAN'T SAY
ENDIF
IF READ OR LOOKED INTO NUTRITION INFORMATION PANEL IN THE CURRENT
CODE (CODE 3 ON CHANGES3) ASK
[Single]
US1C. (how #/easy, neither easy nor difficult, or difficult/difficult, neither difficult nor easy,
or easy/ is it to understand information on...)
NUTRITION INFORMATION PANEL?
1
2
3
4
EASY
NEITHER EASY NOR DIFFICULT
DIFFICULT
CAN'T SAY
ENDIF
IF READ OR LOOKED INTO DATE MARKING IN THE CURRENT CODE (CODE 4 ON
CHANGES3) ASK
[Single]
US1D. (how #/easy, neither easy nor difficult, or difficult/difficult, neither difficult nor easy,
or easy/ is it to understand information on...)
DATE MARKING?
1
2
3
4
EASY
NEITHER EASY NOR DIFFICULT
DIFFICULT
CAN'T SAY
ENDIF
IF READ OR LOOKED INTO LABELLING OF PERCENTAGE OF INGREDIENTS IN THE
CURRENT CODE (CODE 5 ON CHANGES3) ASK
[Single]
US1E. (how #/easy, neither easy nor difficult, or difficult/difficult, neither difficult nor easy,
or easy/ is it to understand information on...)
LABELLING OF PERCENTAGE OF INGREDIENTS?
1
2
3
EASY
NEITHER EASY NOR DIFFICULT
DIFFICULT
4
CAN'T SAY
ENDIF
IF READ OR LOOKED INTO GENETICALLY MODIFIED FOODS AND FOOD
INGREDIENTS LABELLING IN THE CURRENT CODE (CODE 6 ON CHANGES3) ASK
[Single]
US1F. (how #/easy, neither easy nor difficult, or difficult/difficult, neither difficult nor easy,
or easy/ is it to understand information on...)
GENETICALLY MODIFIED FOODS AND FOOD INGREDIENTS LABELLING?
1
2
3
4
EASY
NEITHER EASY NOR DIFFICULT
DIFFICULT
CAN'T SAY
ENDIF
IF READ OR LOOKED INTO IRRADIATED FOODS AND FOOD INGREDIENTS
LABELLING IN THE CURRENT CODE (CODE 7 ON CHANGES3) ASK
[Single]
US1G. (how #/easy, neither easy nor difficult, or difficult/difficult, neither difficult nor easy,
or easy/ is it to understand information on...)
IRRADIATED FOODS AND FOOD INGREDIENTS LABELLING?
1
2
3
4
EASY
NEITHER EASY NOR DIFFICULT
DIFFICULT
CAN'T SAY
ENDIF
IF READ OR LOOKED INTO NOVEL FOODS AND FOOD INGREDIENTS LABELLING IN
THE CURRENT CODE (CODE 8 ON CHANGES3) ASK
[Single]
US1H. (how #/easy, neither easy nor difficult, or difficult/difficult, neither difficult nor easy,
or easy/ is it to understand information on...)
NOVEL FOODS AND FOOD INGREDIENTS LABELLING?
1
2
3
4
EASY
NEITHER EASY NOR DIFFICULT
DIFFICULT
CAN'T SAY
ENDIF
IF READ OR LOOKED INTO FOOD ADDITIVE PERMISSIONS IN THE CURRENT CODE
(CODE 9 ON CHANGES3) ASK
[Single]
US1I. (how #/easy, neither easy nor difficult, or difficult/difficult, neither difficult nor easy,
or easy/ is it to understand information on...)
FOOD ADDITIVE PERMISSIONS?
1
2
3
4
EASY
NEITHER EASY NOR DIFFICULT
DIFFICULT
CAN'T SAY
ENDIF
IF READ OR LOOKED INTO PERMISSIONS FOR MAXIMUM LEVELS OF
CONTAMINANTS AND NATURAL TOXINS IN THE CURRENT CODE (CODE 10 ON
CHANGES3) ASK
[Single]
US1J. (how #/easy, neither easy nor difficult, or difficult/difficult, neither difficult nor easy,
or easy/ is it to understand information on...)
PERMISSIONS FOR MAXIMUM LEVELS OF CONTAMINANTS AND NATURAL
TOXINS?
1
2
3
4
EASY
NEITHER EASY NOR DIFFICULT
DIFFICULT
CAN'T SAY
ENDIF
IF READ OR LOOKED INTO PERMISSIONS FOR MAXIMUM LEVELS OF PESTICIDE
AND VETERINARY DRUG RESIDUES IN THE CURRENT CODE (CODE 11 ON
CHANGES3) ASK
[Single]
US1K. (how #/easy, neither easy nor difficult, or difficult/difficult, neither difficult nor easy,
or easy/ is it to understand information on...)
PERMISSIONS FOR MAXIMUM LEVELS OF PESTICIDE AND VETERINARY DRUG
RESIDUES?
1
2
EASY
NEITHER EASY NOR DIFFICULT
3
4
DIFFICULT
CAN'T SAY
ENDIF
IF READ OR LOOKED INTO ADDITION OF NUTRIENTS FOR EXAMPLE, VITAMINS
AND MINERALS IN THE CURRENT CODE (CODE 12 ON CHANGES3) ASK
[Single]
US1L. (how #/easy, neither easy nor difficult, or difficult/difficult, neither difficult nor easy,
or easy/ is it to understand information on...)
ADDITION OF NUTRIENTS FOR EXAMPLE, VITAMINS AND MINERALS?
1
2
3
4
EASY
NEITHER EASY NOR DIFFICULT
DIFFICULT
CAN'T SAY
ENDIF
IF READ OR LOOKED INTO NOVEL FOODS COMPOSITION IN THE CURRENT CODE
(CODE 13 ON CHANGES3) ASK
[Single]
US1M. (how #/easy, neither easy nor difficult, or difficult/difficult, neither difficult nor
easy, or easy/ is it to understand information on...)
NOVEL FOODS COMPOSITION?
1
2
3
4
EASY
NEITHER EASY NOR DIFFICULT
DIFFICULT
CAN'T SAY
ENDIF
IF READ OR LOOKED INTO MICROBIOLOGICAL STANDARDS IN THE CURRENT
CODE (CODE 14 ON CHANGES3) ASK
[Single]
US1N. (how #/easy, neither easy nor difficult, or difficult/difficult, neither difficult nor easy,
or easy/ is it to understand information on...)
MICROBIOLOGICAL STANDARDS?
1
2
3
EASY
NEITHER EASY NOR DIFFICULT
DIFFICULT
4
CAN'T SAY
ENDIF
IF YES TO QAWARE1 AND QAWARE2 (CODE 1 ON BOTH QAWARE1 AND QAWARE2),
ASK:
IF READ OR LOOKED INTO ANY AREAS IN CHANGES3
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. I will
now read out a list of areas. Using the scale #/better, worse, or stays the
same/worse, better, or stays the same/. Would you say that the EASE OF
UNDERSTANDING AND INTERPRETING THE LEGISLATIVE
REQUIREMENTS in the NEW code is #/better, worse, or stays the same/worse,
better, or stays the same/ for...
ENDIF
IF READ OR LOOKED INTO ALLERGEN LABELLING IN THE CURRENT
CODE (CODE 1 ON CHANGES3) ASK
[Single]
US2A. (As compared to the old code. Would you say that EASE OF
UNDERSTANDING AND INTERPRETING THE LEGISLATIVE
REQUIREMENTS in the new code is #/better, worse, or stays the same/worse,
better, or stays the same/ for...)
ALLERGEN LABELLING?
1
2
3
4
BETTER
WORSE
STAYS THE SAME
CAN'T SAY
ENDIF
IF READ OR LOOKED INTO WARNING AND ADVISORY STATEMENTS IN
THE CURRENT CODE (CODE 2 ON CHANGES3) ASK
[Single]
US2B. (As compared to the old code. Would you say that EASE OF
UNDERSTANDING AND INTERPRETING THE LEGISLATIVE
REQUIREMENTS in the new code is #/better, worse, or stays the same/worse,
better, or stays the same/ for...)
WARNING AND ADVISORY STATEMENTS?
1
2
3
BETTER
WORSE
STAYS THE SAME
4
CAN'T SAY
ENDIF
IF READ OR LOOKED INTO NUTRITION INFORMATION PANEL IN THE
CURRENT CODE (CODE 3 ON CHANGES3) ASK
[Single]
US2C. (As compared to the old code. Would you say that EASE OF
UNDERSTANDING AND INTERPRETING THE LEGISLATIVE
REQUIREMENTS in the new code is #/better, worse, or stays the same/worse,
better, or stays the same/ for...)
NUTRITION INFORMATION PANEL?
1
2
3
4
BETTER
WORSE
STAYS THE SAME
CAN'T SAY
ENDIF
IF READ OR LOOKED INTO DATE MARKING IN THE CURRENT CODE (CODE
4 ON CHANGES3) ASK
[Single]
US2D. (As compared to the old code. Would you say that EASE OF
UNDERSTANDING AND INTERPRETING THE LEGISLATIVE
REQUIREMENTS in the new code is #/better, worse, or stays the same/worse,
better, or stays the same/ for...)
DATE MARKING?
1
2
3
4
BETTER
WORSE
STAYS THE SAME
CAN'T SAY
ENDIF
IF READ OR LOOKED INTO LABELLING OF PERCENTAGE OF INGREDIENTS
IN THE CURRENT CODE (CODE 5 ON CHANGES3) ASK
[Single]
US2E. (As compared to the old code. Would you say that EASE OF
UNDERSTANDING AND INTERPRETING THE LEGISLATIVE
REQUIREMENTS in the new code is #/better, worse, or stays the same/worse,
better, or stays the same/ for...)
LABELLING OF PERCENTAGE OF INGREDIENTS?
1
2
3
4
BETTER
WORSE
STAYS THE SAME
CAN'T SAY
ENDIF
IF READ OR LOOKED INTO GENETICALLY MODIFIED FOODS AND FOOD
INGREDIENTS LABELLING IN THE CURRENT CODE (CODE 6 ON
CHANGES3) ASK
[Single]
US2F. (As compared to the old code. Would you say that EASE OF
UNDERSTANDING AND INTERPRETING THE LEGISLATIVE
REQUIREMENTS in the new code is #/better, worse, or stays the same/worse,
better, or stays the same/ for...)
GENETICALLY MODIFIED FOODS AND FOOD INGREDIENTS
LABELLING?
1
2
3
4
BETTER
WORSE
STAYS THE SAME
CAN'T SAY
ENDIF
IF READ OR LOOKED INTO NOVEL FOODS AND FOOD INGREDIENTS
LABELLING IN THE CURRENT CODE (CODE 8 ON CHANGES3) ASK
[Single]
US2H. (As compared to the old code. Would you say that EASE OF
UNDERSTANDING AND INTERPRETING THE LEGISLATIVE
REQUIREMENTS in the new code is #/better, worse, or stays the same/worse,
better, or stays the same/ for...)
NOVEL FOODS AND FOOD INGREDIENTS LABELLING?
1
2
3
4
BETTER
WORSE
STAYS THE SAME
CAN'T SAY
ENDIF
IF READ OR LOOKED INTO FOOD ADDITIVE PERMISSIONS IN THE
CURRENT CODE (CODE 9 ON CHANGES3) ASK
[Single]
US2I. (As compared to the old code. Would you say that EASE OF
UNDERSTANDING AND INTERPRETING THE LEGISLATIVE
REQUIREMENTS in the new code is #/better, worse, or stays the same/worse,
better, or stays the same/ for...)
FOOD ADDITIVE PERMISSIONS?
1
2
3
4
BETTER
WORSE
STAYS THE SAME
CAN'T SAY
ENDIF
IF READ OR LOOKED INTO PERMISSIONS FOR MAXIMUM LEVELS OF
CONTAMINANTS AND NATURAL TOXINS IN THE CURRENT CODE (CODE 10
ON CHANGES3) ASK
[Single]
US2J. (As compared to the old code. Would you say that EASE OF
UNDERSTANDING AND INTERPRETING THE LEGISLATIVE
REQUIREMENTS in the new code is #/better, worse, or stays the same/worse,
better, or stays the same/ for...)
PERMISSIONS FOR MAXIMUM LEVELS OF CONTAMINANTS AND
NATURAL TOXINS?
1
2
3
4
BETTER
WORSE
STAYS THE SAME
CAN'T SAY
ENDIF
IF READ OR LOOKED INTO PERMISSIONS FOR MAXIMUM LEVELS OF
PESTICIDE AND VETERINARY DRUG RESIDUES IN THE CURRENT CODE
(CODE 11 ON CHANGES3) ASK
[Single]
US2K. (As compared to the old code. Would you say that EASE OF
UNDERSTANDING AND INTERPRETING THE LEGISLATIVE
REQUIREMENTS in the new code is #/better, worse, or stays the same/worse,
better, or stays the same/ for...)
PERMISSIONS FOR MAXIMUM LEVELS OF PESTICIDE AND
VETERINARY DRUG RESIDUES?
1
2
3
BETTER
WORSE
STAYS THE SAME
4
CAN'T SAY
ENDIF
IF READ OR LOOKED INTO ADDITION OF NUTRIENTS FOR EXAMPLE,
VITAMINS AND MINERALS IN THE CURRENT CODE (CODE 12 ON
CHANGES3) ASK
[Single]
US2L. (As compared to the old code. Would you say that EASE OF
UNDERSTANDING AND INTERPRETING THE LEGISLATIVE
REQUIREMENTS in the new code is #/better, worse, or stays the same/worse,
better, or stays the same/ for...)
ADDITION OF NUTRIENTS FOR EXAMPLE, VITAMINS AND MINERALS?
1
2
3
4
BETTER
WORSE
STAYS THE SAME
CAN'T SAY
ENDIF
IF READ OR LOOKED INTO NOVEL FOODS COMPOSITION IN THE
CURRENT CODE (CODE 13 ON CHANGES3) ASK
[Single]
US2M. (As compared to the old code. Would you say that EASE OF
UNDERSTANDING AND INTERPRETING THE LEGISLATIVE
REQUIREMENTS in the new code is #/better, worse, or stays the same/worse,
better, or stays the same/ for...)
NOVEL FOODS COMPOSITION?
1
2
3
4
BETTER
WORSE
STAYS THE SAME
CAN'T SAY
ENDIF
IF READ OR LOOKED INTO MICROBIOLOGICAL STANDARDS IN THE
CURRENT CODE (CODE 14 ON CHANGES3) ASK
[Single]
US2N. (As compared to the old code. Would you say that EASE OF
UNDERSTANDING AND INTERPRETING THE LEGISLATIVE
REQUIREMENTS in the new code is #/better, worse, or stays the same/worse,
better, or stays the same/ for...)
MICROBIOLOGICAL STANDARDS?
1
2
3
4
BETTER
WORSE
STAYS THE SAME
CAN'T SAY
ENDIF
ENDIF
ASK EVERYONE
[Single]
US5. Thinking about the new Code. Have there ever been any areas in the LABELLING standards
where you or your team had difficulty in applying the standards to your products?
1
2
3
YES
NO
CAN'T SAY
IF HAS HAD DIFFICULTY ON LABELLING (CODE 1 AT US5), ASK:
[Multiple] {Spread:5 }
US6. What areas were these? Anything Else?
IF OTHER, HIGHLIGHT OTHER AND TYPE IN RESPONSE
1
2
3
4
5
97
98
NUTRITION INFORMATION PANEL
CONTAMINANTS
DATE MARKING/ BEST BEFORE DATES
LABELLING REQUIREMENTS
EXEMPTIONS
Openend OTHER (SPECIFY)
Single
CAN'T SAY
ENDIF
ASK EVERYONE
[Single]
US7. Still thinking about the new code. Have there ever been any areas in the COMPOSITIONAL
standards where you or your team had difficulty in applying the standards to your products?
1
YES
2
3
NO
CAN'T SAY
IF RESPONDENT HAD DIFFICULTY ON COMPOSITIONAL STANDARDS (CODE 1 ON
US7) ASK
[Multiple] {Spread:5 }
US8. What areas were these? Anything Else?
IF OTHER, HIGHLIGHT OTHER AND TYPE IN RESPONSE
97
98
Openend OTHER (SPECIFY)
Single
CAN'T SAY
ENDIF
ASK EVERYONE
ANSWERS TO US9 WILL BE ROTATED
[Multiple] {Spread:20 Rotate}
US9. Since the NEW CODE came into effect, did you seek advice or information from any of the
following sources?
READ OUT
HIGHLIGHT ALL MENTIONED
IF OTHER, HIGHLIGHT OTHER AND TYPE IN RESPONSE
1
2
3
4
5
6
7
8
9
10
97
98
99
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
(DON'T READ) OTHER (SPECIFY)
Openend
Fixed
(DON'T READ) CAN'T SAY
Single
Fixed
(DON'T READ) NONE OF THE ABOVE
Single
IF SOUGHT INFORMATION FROM PRECODES (FIRST 10 CODES ON US9) ASK:
Using the scale #/always, sometimes, rarely, or not at all/not at all, rarely, sometimes, or
always/. How useful were each of these sources you just mentioned?
ENDIF
IF SOUGHT INFORMATION FROM FOOD STANDARDS AUSTALIA NEW ZEALAND,
FOR EXAMPLE THEIR WEBSITE OR ADVICE LINE. (CODE 1 ON US9) ASK:
[Single]
US10A. (Would you say this was #/always, sometimes, rarely, or not at all/not at all, rarely,
sometimes, or always/ useful?)
FOOD STANDARDS AUSTALIA NEW ZEALAND, FOR EXAMPLE THEIR WEBSITE
OR ADVICE LINE.
1
2
3
4
5
ALWAYS
SOMETIMES
RARELY
NOT AT ALL
CAN'T SAY
ENDIF
IF SOUGHT INFORMATION FROM NEW ZEALAND FOOD SAFETY AUTHORITY
INCLUDING THEIR WEBSITE AND ADVICE LINE. (CODE 2 ON US9) ASK:
[Single]
US10B. (Would you say this was #/always, sometimes, rarely, or not at all/not at all, rarely,
sometimes, or always/ useful?)
NEW ZEALAND FOOD SAFETY AUTHORITY INCLUDING THEIR WEBSITE AND
ADVICE LINE.
1
2
3
4
5
ALWAYS
SOMETIMES
RARELY
NOT AT ALL
CAN'T SAY
ENDIF
IF SOUGHT INFORMATION FROM STATE OR TERRITORY DEPARTMENTS. (CODE 3
ON US9) ASK:
[Single]
US10C. (Would you say this was #/always, sometimes, rarely, or not at all/not at all, rarely,
sometimes, or always/ useful?)
STATE OR TERRITORY DEPARTMENTS.
1
2
3
4
5
ALWAYS
SOMETIMES
RARELY
NOT AT ALL
CAN'T SAY
ENDIF
IF SOUGHT INFORMATION FROM LOCAL GOVERNMENT OR PUBLIC HEALTH
UNITS. (CODE 4 ON US9) ASK:
[Single]
US10D. (Would you say this was #/always, sometimes, rarely, or not at all/not at all, rarely,
sometimes, or always/ useful?)
LOCAL GOVERNMENT OR PUBLIC HEALTH UNITS.
1
2
3
4
5
ALWAYS
SOMETIMES
RARELY
NOT AT ALL
CAN'T SAY
ENDIF
IF SOUGHT INFORMATION FROM AUSTRALIAN QUARANTINE AND INSPECTION
SERVICE OFFICE. (CODE 5 ON US9) ASK:
[Single]
US10E. (Would you say this was #/always, sometimes, rarely, or not at all/not at all, rarely,
sometimes, or always/ useful?)
AUSTRALIAN QUARANTINE AND INSPECTION SERVICE OFFICE.
1
2
3
4
5
ALWAYS
SOMETIMES
RARELY
NOT AT ALL
CAN'T SAY
ENDIF
IF SOUGHT INFORMATION FROM INDUSTRY ASSOCIATIONS. (CODE 6 ON US9) ASK:
[Single]
US10F. (Would you say this was #/always, sometimes, rarely, or not at all/not at all, rarely,
sometimes, or always/ useful?)
INDUSTRY ASSOCIATIONS.
1
2
3
4
5
ALWAYS
SOMETIMES
RARELY
NOT AT ALL
CAN'T SAY
ENDIF
IF SOUGHT INFORMATION FROM REGULATORY CONSULTANTS INCLUDING
LEGAL ADVICE. (CODE 7 ON US9) ASK:
[Single]
US10G. (Would you say this was #/always, sometimes, rarely, or not at all/not at all, rarely,
sometimes, or always/ useful?)
REGULATORY CONSULTANTS INCLUDING LEGAL ADVICE.
1
2
3
4
5
ALWAYS
SOMETIMES
RARELY
NOT AT ALL
CAN'T SAY
ENDIF
IF SOUGHT INFORMATION FROM GENERAL OR DIRECT SUPPLIERS. (CODE 8 ON
US9) ASK:
[Single]
US10H. (Would you say this was #/always, sometimes, rarely, or not at all/not at all, rarely,
sometimes, or always/ useful?)
GENERAL OR DIRECT SUPPLIERS.
1
2
3
4
5
ALWAYS
SOMETIMES
RARELY
NOT AT ALL
CAN'T SAY
ENDIF
IF SOUGHT INFORMATION FROM PEER GROUPS OR COLLEAGUES. (CODE 9 ON US9)
ASK:
[Single]
US10I. (Would you say this was #/always, sometimes, rarely, or not at all/not at all, rarely,
sometimes, or always/ useful?)
PEER GROUPS OR COLLEAGUES.
1
2
3
4
5
ALWAYS
SOMETIMES
RARELY
NOT AT ALL
CAN'T SAY
ENDIF
IF SOUGHT INFORMATION FROM HEAD OFFICE OR PARENT COMPANY. (CODE 10
ON US9) ASK:
[Single]
US10J. (Would you say this was #/always, sometimes, rarely, or not at all/not at all, rarely,
sometimes, or always/ useful?)
HEAD OFFICE OR PARENT COMPANY.
1
2
3
4
5
ALWAYS
SOMETIMES
RARELY
NOT AT ALL
CAN'T SAY
ENDIF
PRODUCT INNOVATION
ASK EVERYONE
[Single]
PI1. Does your business carry out research and development in relation to either labelling, packaging or
composition?
1
2
3
YES
NO
CAN'T SAY
IF RESPONDENT'S BUSINESS CARRIES OUT RESEARCH & DEVELOPMENT (CODE 1
ON PI1) ASK
IF YES TO QAWARE1 AND QAWARE2 (CODE 1 ON BOTH QAWARE1 AND
QAWARE2), ASK:
[Single]
PI2A. Thinking about the impact of the NEW CODE on new product
development. As a result of the OLD CODE being changed to the NEW CODE,
has there been #/an increase, a decrease/a decrease, an increase/ or no change in
the number of new food products developed for your business?
1
2
3
4
INCREASE
NO CHANGE
DECREASE
CAN'T SAY
ENDIF
IF YES TO QAWARE1 AND QAWARE2 (CODE 1 ON BOTH QAWARE1 AND QAWARE2),
ASK:
IF READ OR LOOKED INTO ANY AREAS IN CHANGES3
I will now read a list of areas. As compared to the OLD CODE, do you think the
NEW CODE is #/more flexible, less flexible, or stays the same/ less flexible, more
flexible, or stays the same/, in the information required to be provided in these
areas?
ENDIF
IF READ OR LOOKED INTO ALLERGEN LABELLING IN THE CURRENT
CODE (CODE 1 ON CHANGES3) ASK
[Single]
CH6A. (Do you think the NEW CODE is #/more flexible, less flexible, or stays
the same/ less flexible, more flexible, or stays the same/ with regards to:)
ALLERGEN LABELLING?
1
2
3
4
MORE FLEXIBLE
LESS FLEXIBLE
STAYS THE SAME
CAN'T SAY
ENDIF
IF READ OR LOOKED INTO WARNING AND ADVISORY STATEMENTS IN
THE CURRENT CODE (CODE 2 ON CHANGES3) ASK
[Single]
CH6B. (Do you think the NEW CODE is #/more flexible, less flexible, or stays
the same/ less flexible, more flexible, or stays the same/ with regards to:)
WARNING AND ADVISORY STATEMENTS?
1
2
3
4
MORE FLEXIBLE
LESS FLEXIBLE
STAYS THE SAME
CAN'T SAY
ENDIF
IF READ OR LOOKED INTO NUTRITION INFORMATION PANEL IN THE
CURRENT CODE (CODE 3 ON CHANGES3) ASK
[Single]
CH6C. (Do you think the NEW CODE is #/more flexible, less flexible, or stays
the same/ less flexible, more flexible, or stays the same/ with regards to:)
NUTRITION INFORMATION PANEL?
1
2
3
4
MORE FLEXIBLE
LESS FLEXIBLE
STAYS THE SAME
CAN'T SAY
ENDIF
IF READ OR LOOKED INTO DATE MARKING IN THE CURRENT CODE (CODE
4 ON CHANGES3) ASK
[Single]
CH6D. (Do you think the NEW CODE is #/more flexible, less flexible, or stays
the same/ less flexible, more flexible, or stays the same/ with regards to:)
DATE MARKING?
1
2
3
4
MORE FLEXIBLE
LESS FLEXIBLE
STAYS THE SAME
CAN'T SAY
ENDIF
IF READ OR LOOKED INTO LABELLING OF PERCENTAGE OF INGREDIENTS
IN THE CURRENT CODE (CODE 5 ON CHANGES3) ASK
[Single]
CH6E. (Do you think the NEW CODE is #/more flexible, less flexible, or stays
the same/ less flexible, more flexible, or stays the same/ with regards to:)
LABELLING OF PERCENTAGE OF INGREDIENTS?
1
2
3
4
MORE FLEXIBLE
LESS FLEXIBLE
STAYS THE SAME
CAN'T SAY
ENDIF
IF READ OR LOOKED INTO GENETICALLY MODIFIED FOODS AND FOOD
INGREDIENTS LABELLING IN THE CURRENT CODE (CODE 6 ON
CHANGES3) ASK
[Single]
CH6F. (Do you think the NEW CODE is #/more flexible, less flexible, or stays
the same/ less flexible, more flexible, or stays the same/ with regards to:)
GENETICALLY MODIFIED FOODS AND FOOD INGREDIENTS
LABELLING?
1
2
3
4
MORE FLEXIBLE
LESS FLEXIBLE
STAYS THE SAME
CAN'T SAY
ENDIF
IF READ OR LOOKED INTO NOVEL FOODS AND FOOD INGREDIENTS
LABELLING IN THE CURRENT CODE (CODE 8 ON CHANGES3) ASK
[Single]
CH6H. (Do you think the NEW CODE is #/more flexible, less flexible, or stays
the same/ less flexible, more flexible, or stays the same/ with regards to:)
NOVEL FOODS AND FOOD INGREDIENTS LABELLING?
1
2
3
4
MORE FLEXIBLE
LESS FLEXIBLE
STAYS THE SAME
CAN'T SAY
ENDIF
IF READ OR LOOKED INTO FOOD ADDITIVE PERMISSIONS IN THE
CURRENT CODE (CODE 9 ON CHANGES3) ASK
[Single]
CH6I. (Do you think the NEW CODE is #/more flexible, less flexible, or stays the
same/ less flexible, more flexible, or stays the same/ with regards to:)
FOOD ADDITIVE PERMISSIONS?
1
2
3
4
MORE FLEXIBLE
LESS FLEXIBLE
STAYS THE SAME
CAN'T SAY
ENDIF
IF READ OR LOOKED INTO PERMISSIONS FOR MAXIMUM LEVELS OF
CONTAMINANTS AND NATURAL TOXINS IN THE CURRENT CODE (CODE 10
ON CHANGES3) ASK
[Single]
CH6J. (Do you think the NEW CODE is #/more flexible, less flexible, or stays the
same/ less flexible, more flexible, or stays the same/ with regards to:)
PERMISSIONS FOR MAXIMUM LEVELS OF CONTAMINANTS AND
NATURAL TOXINS?
1
2
3
4
MORE FLEXIBLE
LESS FLEXIBLE
STAYS THE SAME
CAN'T SAY
ENDIF
IF READ OR LOOKED INTO PERMISSIONS FOR MAXIMUM LEVELS OF
PESTICIDE AND VETERINARY DRUG RESIDUES IN THE CURRENT CODE
(CODE 11 ON CHANGES3) ASK
[Single]
CH6K. (Do you think the NEW CODE is #/more flexible, less flexible, or stays
the same/ less flexible, more flexible, or stays the same/ with regards to:)
PERMISSIONS FOR MAXIMUM LEVELS OF PESTICIDE AND
VETERINARY DRUG RESIDUES?
1
2
3
4
MORE FLEXIBLE
LESS FLEXIBLE
STAYS THE SAME
CAN'T SAY
ENDIF
IF READ OR LOOKED INTO ADDITION OF NUTRIENTS FOR EXAMPLE,
VITAMINS AND MINERALS IN THE CURRENT CODE (CODE 12 ON
CHANGES3) ASK
[Single]
CH6L. (Do you think the NEW CODE is #/more flexible, less flexible, or stays
the same/ less flexible, more flexible, or stays the same/ with regards to:)
ADDITION OF NUTRIENTS FOR EXAMPLE, VITAMINS AND MINERALS?
1
2
3
4
MORE FLEXIBLE
LESS FLEXIBLE
STAYS THE SAME
CAN'T SAY
ENDIF
IF READ OR LOOKED INTO NOVEL FOODS COMPOSITION IN THE
CURRENT CODE (CODE 13 ON CHANGES3) ASK
[Single]
CH6M. (Do you think the NEW CODE is #/more flexible, less flexible, or stays
the same/ less flexible, more flexible, or stays the same/ with regards to:)
NOVEL FOODS COMPOSITION?
1
2
3
4
MORE FLEXIBLE
LESS FLEXIBLE
STAYS THE SAME
CAN'T SAY
ENDIF
IF READ OR LOOKED INTO MICROBIOLOGICAL STANDARDS IN THE
CURRENT CODE (CODE 14 ON CHANGES3) ASK
[Single]
CH6N. (Do you think the NEW CODE is #/more flexible, less flexible, or stays
the same/ less flexible, more flexible, or stays the same/ with regards to:)
MICROBIOLOGICAL STANDARDS?
1
2
3
4
MORE FLEXIBLE
LESS FLEXIBLE
STAYS THE SAME
CAN'T SAY
ENDIF
IF RESPONDENT'S BUSINESS CARRIES OUT RESEARCH & DEVELOPMENT
(CODE 1 ON PI1) ASK
PI4. What do you think are the MAIN disadvantages, if any, of the new LABELLING
STANDARDS for new product development by your business?
IF OTHER, HIGHLIGHT OTHER AND TYPE IN RESPONSE
1
2
3
4
97
98
99
MORE COMPLIANCE/ INCREASE IN PROCEDURES
TIME SPENT
EXTRA COST
MORE WORK/ MORE PAPERWORK
Openend OTHER (SPECIFY)
Fixed
CAN'T SAY
Single
Fixed
NO DISADVANTAGES TO NEW LABELLING
Single
STANDARDS
[Multiple] {Spread:5 }
PI6. What do you think are the MAIN disadvantages, if any, of the new COMPOSITIONAL
STANDARDS for new product development by your business?
IF OTHER, HIGHLIGHT OTHER AND TYPE IN RESPONSE
97
98
99
Openend
Fixed
Single
Fixed
Single
OTHER (SPECIFY)
CAN'T SAY
NO DISADVANTAGES TO NEW COMPOSITIONAL
STANDARDS
ENDIF
OBJECTIVES
ASK EVERYONE
IF YES TO QAWARE1 AND QAWARE2 (CODE 1 ON BOTH QAWARE1 AND QAWARE2),
ASK:
[Single]
OB1. You perhaps remember that when the NEW CODE was introduced, there was a
transition phase.
Excluding the costs and burden associated with the TRANSITION from the old code to the
new code, as compared to the old code, would you say that the REGULATORY BURDEN
for your business in the new code has #/increased, decreased/decreased, increased/ or stayed
the same?
1
2
3
INCREASED
STAYED THE SAME
DECREASED
QUESTIONS OB2a AND OB2b WILL BE ROTATED
[Single]
OB2a. (Still excluding the costs associated with the TRANSITION, and using the scale
#/increased, decreased/decreased, increased/ or stayed the same. For your business, how has
the NEW CODE affected...)
RUNNING COSTS
1
2
3
INCREASED
STAYED THE SAME
DECREASED
[Single]
OB2b. (Still excluding the costs associated with the TRANSITION, and using the scale
#/increased, decreased/decreased, increased/ or stayed the same. For your business, how has
the NEW CODE affected...)
COMPLIANCE COSTS
1
2
3
INCREASED
STAYED THE SAME
DECREASED
[Single]
OB3. Still excluding the TRANSITION period, and thinking only about the last 12 months.
Do you think the number of consumer enquiries about the LABELLING of your products
has #/increased, decreased/decreased, increased/ or stayed the same?
1
2
3
INCREASED
STAYED THE SAME
DECREASED
[Single]
OB4. Thinking only about the last 12 months. Do you think the number of consumer
enquiries about the COMPOSITION of your products has #/increased, decreased/decreased,
increased/ or stayed the same?
1
2
3
ENDIF
ASK EVERYONE
INCREASED
STAYED THE SAME
DECREASED
The next questions are on involvement with developing food standards, including making amendments
to the Code, or submissions to Food Standards Australia New Zealand.
[Single]
QA1. Since the new code has been introduced, have you or your team ever applied to make an
amendment, or lodged a submission, or both?
1
2
3
4
5
YES, AMENDMENT
YES, SUBMISSION
YES, BOTH AMENDMENT AND SUBMISSION
NO
CAN'T SAY
IF RESPONDENT HAS NOT MADE AN AMENDMENT OR SUBMISSION OR CAN'T SAY
(CODES 4 OR 5 ON QA1) ASK
[Single]
QA2. Since the new code has been introduced, have you or your team ever CONSIDERED
applying to make an amendment, or lodging a submission, or both?
1
2
3
4
5
YES, AMENDMENT
YES, SUBMISSION
YES, BOTH
NO
CAN'T SAY
ENDIF
IF RESPONDENT HAS APPLIED TO MAKE AN AMENDMENT OR LODGED A
SUBMISSION, OR CONSIDERED DOING SO (CODES 1 TO 3 ON QA1 OR CODES 1 TO 3
ON QA2) ASK
Thinking about the process of making an amendment or lodging a submission. Using the
scale #/easy, neither easy nor difficult, or difficult/difficult, neither difficult nor easy, or
easy/, please tell me how #/easy or difficult/difficult or easy/ each of the following aspects of
the NEW CODE are.
QUESTIONS QA3A TO QA3D WILL BE ROTATED HERE
QUESTION QA3B WILL ONLY BE ASKED OF RESPONDENTS
WHO NAMED SUBMISSION OR BOTH AT QA1 OR QA2 (CODE 2
OR 3 ON QA1 OR QA2)
QUESTIONS QA3C AND QA3D WILL ONLY BE ASKED OF
RESPONDENTS WHO NAMED AMENDMENT OR BOTH AT QA1
OR QA2 (CODE 1 OR 3 ON QA1 OR QA2)
ENDIF
[Single]
QA3A. Identifying where a change is needed
(Is this aspect of the new code #/easy, neither easy nor difficult, or difficult/difficult, neither difficult
nor easy, or easy/?)
1
2
3
EASY
NEITHER EASY NOR DIFFICULT
DIFFICULT
[Single]
QA3B. Going through a draft assessment report, which is prepared by FSANZ for public comment
IF ASKED WHAT IS A DRAFT ASSESSMENT REPORT?: The draft assessment report includes
science and technical information
(Is this aspect of the new code #/easy, neither easy nor difficult, or difficult/difficult, neither difficult
nor easy, or easy/?)
1
2
3
EASY
NEITHER EASY NOR DIFFICULT
DIFFICULT
[Single]
QA3C. Going through the application process for amendment
(Is this aspect of the new code #/easy, neither easy nor difficult, or difficult/difficult, neither difficult
nor easy, or easy/?)
1
2
3
EASY
NEITHER EASY NOR DIFFICULT
DIFFICULT
[Single]
QA3D. Understanding the guidelines for making an amendment
(Is this aspect of the new code #/easy, neither easy nor difficult, or difficult/difficult, neither difficult
nor easy, or easy/?)
1
2
3
EASY
NEITHER EASY NOR DIFFICULT
DIFFICULT
ASK EVERYONE
The next set of questions is on the impact of the NEW code on trading.
[Single]
IT1. Does your business buy or sell pre-packaged foods in the #/Australian/New Zealand/ market?
1
2
3
YES
NO
CAN'T SAY
IF RESPONDENT'S BUSINESS SELLS ANY PACKAGED FOODS IN DOMESTIC MARKET
(CODE 1 ON IT1) ASK
[Single]
IT2. Thinking about the impact of the NEW code on trading.
As a result of the new code, is it #/more easy, more difficult/more difficult, more easy/ or
about the same for your business to trade in the domestic market?
1
2
3
4
MORE EASY
ABOUT THE SAME
MORE DIFFICULT
CAN'T SAY
ENDIF
IF BUSINESS IS AN EXPORTER, IMPORTER OR BOTH (CODES 3 OR 4 ON QORG), ASK
[Single]
IT3. Does your business trade with #/Australia/New Zealand/?
1
2
3
YES
NO
CAN'T SAY
IF BUSINESS TRADES WITH #/Australia/New Zealand/ (CODE 1 ON IT3) ASK
[Single]
IT4. Having harmonised the labelling and compositional standards, is it #/more
easy, more difficult/more difficult, more easy/ or about the same for your business
to trade with #/Australia/New Zealand/?
1
2
MORE EASY
ABOUT THE SAME
3
4
MORE DIFFICULT
CAN'T SAY
ENDIF
ASK EXPORTERS, IMPORTERS, OR BOTH
[Single]
IT5. Does your business trade with countries other than #/Australia/New Zealand/?
1
2
3
YES
NO
CAN'T SAY
IF BUSINESS TRADES WITH OTHER COUNTRIES (CODE 1 ON IT5) ASK
[Single]
IT6. Thinking about countries other than #/Australia/New Zealand/.
Having harmonised the labelling and compositional standards, is it #/more easy,
more difficult/more difficult, more easy/ or about the same for your business to
#/import//#/export// #/trade//?
1
2
3
4
MORE EASY
ABOUT THE SAME
MORE DIFFICULT
CAN'T SAY
ENDIF
ENDIF
Thank you for your time and assistance. This market research is carried out in compliance with the
Privacy Act, and the information you provided will be used only for research purposes.
We are conducting this research on behalf of Food Standards Australia New Zealand.
OPTIONAL: (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)
IF ASKED FOR A COPY OF THE SURVEY RESULTS: A copy of the survey will be posted on the
FSANZ website www.foodstandards.gov.au
[Character] {Format: 20}
Q. RECORD YOUR NAME FOR A TRUE AND HONEST INTERVIEW.
#/
APPOINTMENT COMMENTS
*=
// #161. #/No Appointment Details Available!//
IF ASKED HOW DID YOU GET MY PHONE NUMBER: We are using phone numbers from a list
supplied to us by Accountable List Brokers.
IF RESPONDENT ASKS TO HAVE THEIR DATA DELETED SAY:
Under the Privacy Act you have the right to withdraw your consent to participate in the survey at any
time. If you want me to delete all your responses to this survey I can do so. However, we request that
you allow us to keep your answers and hope that you accept our assurance that your data will be kept
confidential and only used for research purposes.
IF RESPONDENT STILL WANTS DATA DELETED, TERMINATE INTERVIEW AND SELECT CODE
150.
Good [Morning/ Afternoon/ Evening]. My name is (SAY NAME) from Roy Morgan Research.
IF RESPONDENT HAS NOT YET MENTIONED COMPANY: Is that [%COMPANY]?
THANK AND TERMINATE IF NAME OF BUSINESS HAS CHANGED.
I am calling on behalf of Food Standards Australia New Zealand, also known as FSANZ. May I please
speak to #/the person primarily responsible for ensuring food standards compliance//[%NAME1]?
IF PERSON IS NOT AVAILABLE: When would be a good time to speak to #/them//[%NAME1]?
IF RESPONDENT CHANGES, REPEAT INTRODUCTION.
Today we are conducting a survey on behalf of Food Standards Australia New Zealand 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 and will be used for research purposes only.
IF ASKED HOW DID YOU GET MY PHONE NUMBER: We are using phone numbers from a list
obtained from Accountable List Brokers and contacting small, medium and large retailers and
manufacturers.
IF NECESSARY SAY: Is now a good time or would it be more convenient if I made an appointment to
speak to you at another time?
IF NECESSARY, MAKE AN APPOINTMENT.
IF ASK WHO THE CLIENT, HIT ESC H AND SELECT CLIENT$H.
IF RESPONDENT ASKS FOR MORE INFO ABOUT THIS PROJECT OR ROY MORGAN
RESEARCH, HIT ESC H AND SELECT RMR$H.
IF RESPONDENT HAS CONCERNS ABOUT PRIVACY ISSUES, HIT ESC H AND SELECT ISSUE$H
#/
APPOINTMENT COMMENTS
*=
// #161.
IF RESPONDENT HAS CONCERNS ABOUT PRIVACY ISSUES, SAY:
Anything you say will never be reported linked to your name. The answers given are completely
confidential and this project is designed to meet ethical guidelines associated with surveys of this type.
If you would like to know more about confidentiality, you can phone Roy Morgan Research on 0800
844 755.
Survey Name
= [SurveyDesc]
Interview Number= [SurveyNo]
Interviewer Name= [InterName]
#/DIRECT APPOINTMENT// #/POSSIBLE APPOINTMENT// #/
Ask for
[ContactName]
This call is due at [TimeCallDue]//
#/
APPOINTMENT COMMENTS
*=
// #161. #/No Appointment Details Available!//
IF RESPONDENT ASKS FOR MORE INFORMATION ABOUT THIS PROJECT OR ROY MORGAN
RESEARCH, SAY:
If you would like to know more about the project and talk to FSANZ, you can ring Janis Baines or Jane
Jessup on 4978 5630 at FSANZ 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
IF ASKED ABOUT CLIENT: This survey is being conducted on behalf of Food Standards Australia
and New Zealand, also known as FSANZ.
Survey Name
= [SurveyDesc]
Interview Number= [SurveyNo]
Interviewer Name= [InterName]
#/DIRECT APPOINTMENT// #/POSSIBLE APPOINTMENT// #/
Ask for
[ContactName]
This call is due at [TimeCallDue]//
#/APPOINTMENT COMMENTS
*=
// #161.
IF ASKED WHAT ALLERGEN LABELLING IS: It is the declaration of the main foods, food
ingredients or components of an ingredient that can cause in some individuals severe adverse reactions
for example, peanuts, seafood, eggs etc.
IF ASKED WHAT FOOD ADDITIVE PERMISSIONS IS: It is the permitted use of food additives in the
production or processing of food under the Code. .It must be identified, usually by a number, and
included in the ingredients list.
IF ASKED WHAT WARNING AND ADVISORY STATEMENTS IS: Warning statements should be on
the label to inform people who may be unaware of a severe health risk posed by an allergen in a food,
for example a warning statement for the bee product, royal jelly, which can cause severe reactions in
asthmatics.
Advisory statements should be on the label to inform people who may be unaware of a possible health
risk posed by items such as caffeine in cola beverages and guarana contained in foods.
IF ASKED WHAT NUTRITION INFORMATION PANEL (NIPs) IS: The nutrition information panel
provides information on the kilojoules of energy, protein, fat, carbohydrate etc, as well as any other
nutrients about which a claim is made on the label.
IF ASKED WHAT DATE MARKING IS: Foods with a shelf life of less than two years must have a 'best
before' date. Those foods that should not be consumed after a certain date for health and safety
reasons mush have a 'use by' date. The exception being bread
IF ASKED WHAT LABELLING OF PERCENTAGE OF INGREDIENTS IS: Labels need to show the
percentage of the key or characterising ingredients, for example, the percentage of strawberries in
strawberry yoghurt. The ingredients list must be listed from greatest to smallest weight.
IF ASKED WHAT GENETICALLY MODIFIED LABELLING IS: A food which has been derived or
developed from an organism which has been modified by gene technology must include the statement
'genetically modified' in conjunction with the name of that food or ingredient or processing aid on the
label.
IF ASKED WHAT NOVEL FOODS LABELLING IS: It is non-traditional food which does not have a
history of significant human consumption by the broad community. An example is Phytosterol
margarine.
IF ASKED WHAT IRRADIATED FOODS LABELLING IS: Food which has been processed by ionising
radiation must include a statement that the food has been treated with ionising radiation.
IF ASKED WHAT CONTAMINANT AND NATURAL TOXIN PERMISSIONS IS: It means the
maximum level of a specified contaminant, or specified natural toxin, which is permitted to be present
in a nominated food.
IF ASKED WHAT PESTICIDE/VETERINARY DRUG RESIDUE PERMISSIONS IS: It means the
maximum permitted limit of a pesticide residue, arising from environmental sources other than the use
of a pesticide directly on the food.
IF ASKED WHAT ADDITION OF NUTRIENTS (VITAMINS AND MINERALS) IS: A food which
claims to consist of a vitamin or mineral must have a statement containing details such as the serving
size of the food; the number of servings per package of the food; and the vitamin or mineral in respect
of which the claim is made.
IF ASKED WHAT MICROBIOLOGICAL STANDARDS IS: The microbiological standards list the
maximum permitted levels of foodborne micro-organisms that pose a risk to human health in
nominated foods, or classes of foods.
END-OF-QUESTIONNAIRE
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