The Allergen Bureau Working Groups provide a collaborative approach to addressing allergen issues at the pre-competitive stage. Following on from the success of the Allergen Labelling Exemptions Working Group, several Working Groups have been identified to help take forward key areas of development.
Allergen Bureau Working Groups are resourced and lead by Allergen Bureau member company volunteers and an Allergen Bureau director provides support to each Working Group.
Participation on a Working Group links you in with a range of enthusiastic, diverse and passionate food industry people from across our broad stakeholder groups.
If you are interested in contributing on an Allergen Bureau Working Group, please contact the Allergen Bureau at email@example.com
Harnessing the value of physical risk review and analysis to validate management decisions and assumptions
- The group produced the Allergen Risk Review Website
Communicating accurately and consistently to the allergic consumer
- This group produced the guidance document VITAL® Best Practice Labelling Guide for Australia and New Zealand. (This resource is currently withdrawn pending PEAL updates)
External verification of specific products showing VITAL process is in control
- This group produced the VITAL Standard
This group investigated anomalies where allergens are known to be present but are:
- not formulated as an ingredient (as per ANZFSC definition); and
- inappropriate to label as per VITAL ‘May be present’.
The group produced Guidance to ANZ food industry – Allergen Risk Review Anomaly for Dark Chocolate.
Agricultural allergen cross contact working group
Investigating options for addressing management of agricultural allergen cross contact.
The overall project is divided into two phases:
- Phase 1 – “Quick Wins for Industry”; and
- Phase 2 – “Overarching Guidance document – The Agricultural allergen cross contact Food Industry Management Guide”.
- This group has produced Unexpected Allergens In Food