All packaged foods sold in Australia must comply with the labelling requirements of the Food Standards Code.
Food labels must provide essential information so consumers understand the nature and properties of food before they buy it. Food businesses must also ensure that labels do not mislead or deceive consumers, whether intentionally or not.
These requirements apply to Australian and imported foods.
Food labelling requirements
Food labels must include information required by the Food Standards Code , including information to protect consumers with food allergies, where inaccurate labelling could cause serious harm.
Food businesses may also include voluntary information on labels to help consumers make informed purchasing decisions. Any claims made on food labels must be accurate and not misleading.
Because food labelling requirements differ between countries, food importers must ensure imported foods comply with Australian labelling laws before sale.
It is an offence under the Food Act 1984 to sell food that does not comply with the Food Standards Code. The supplier of the food is responsible for compliance. This includes manufacturers, distributors, importers and retailers.
If a food business is unsure whether its food labels comply with the Food Standards Code, it should seek advice from a lawyer or food regulatory consultant.
Shelf life
Shelf life is the length of time a food product can be stored and still be safe to eat. Food labels show shelf life using a best before or use by date.
The processor, packer or retailer determines the shelf life of a food product.
The Food Standards Code sets out shelf life and date‑marking requirements for all food products.
What affects shelf life
Shelf life depends on:
- how the product is processed
- the product’s composition and moisture content
- how the product is managed throughout the supply chain
Businesses determine shelf life using product history, testing or industry guidelines.
For more detailed guidance on determining shelf life for meat products and using best before and use by dates, see the Meat shelf life and labelling technical guideline.
When food must be labelled
Food that is ready for sale to consumers must have a food label, unless it is:
- made and packaged at the premises where it is sold
- packaged in front of the person buying it
- delivered at the express order of the person buying it (other than food sold from a vending machine)
- sold at a fundraising event
- displayed in an assisted service display cabinet
A business’s food safety program must include labelling requirements.
Meat and pet meat labelling
Specific labelling requirements for meat and pet meat are set out in the:
- Australian Standard for the Hygienic Production and Transportation of Meat and Meat Products for Human Consumption (AS 4696)
- PISC Technical Report 88 – Amended 2009 Standard for the Hygienic Production of Pet Meat
For more detailed guidance use the meat shelf life and labelling technical guideline.
Country of origin labelling
For information about country of origin labelling, contact the Australian Competition and Consumer Commission (ACCC).
Updated