What’s In It For Me? – All About Food Labelling
During Viewing the Program
1. Who is the regulatory body for food labelling?
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a. What does this acronym stand for?
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2. What is the role of FSANZ?
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List the responsibilities of FSANZ.
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What publication sets the food standards?
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Who can create new food standards?
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Who enforces the food standards laws?
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Why must food labels be truthful and accurate?
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What does NIP stand for?
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What products do not require a NIP?
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What does ‘Best Before’ mean?
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What does ‘Use-By’ mean?
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How is bread labelled?
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3. Explain what ‘Made in Australia’ and ‘Product of Australia’ refer to.
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Why are contact details and lot numbers necessary?
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In what order should ingredients be listed on a food label?
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What is a characterising component or ingredient?
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When can nutritional claims be made?
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What percentage of fat can be in a ‘fat free’ product?
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What may ‘Light’ be referring to?
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What are daily percentage intakes based on?
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What does GI refer to?
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Which food items can cause severe allergic reactions?
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What is an example of a disclaimer?
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Why is a disclaimer used on chocolate?
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4. When can food additives be used?
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What does GM stand for?
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Explain why irradiation is used on some food products?
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5. Who is AQIS?
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6. What foods do not require NIP?
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7. What needs to be displayed on unpackaged foods?
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a. What types of food must show this?
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8. What symbols might appear on food products?
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