The Legal Framework

As of 25 February 2024, new requirements for allergen labelling came into force under Standard 1.2.3 and Schedule 9 of the Food Standards Code. These changes help people find allergen information on food labels more quickly and easily, allowing them to make safe food choices. Food Standards Australia New Zealand

As of 25 February 2026, all food must comply with the PEAL requirements — the stock-in-trade transitional period has now ended. Queensland Health

The 14 Mandatory Allergens (Schedule 9)

Under the Food Standards Code, the following allergens must be declared:

#AllergenRequired Declaration Name(s)1Peanuts"peanut"2Tree Nuts"almond", "Brazil nut", "cashew", "hazelnut", "macadamia", "pecan", "pistachio", "pine nut", "walnut"3Milk"milk"4Eggs"egg"5Fish"fish"6Shellfish (Crustacean)"crustacea"7Molluscs"mollusc"8Sesame Seeds"sesame"9Wheat (Gluten)"wheat" + "gluten" in summary10Rye"rye" (if contains gluten)11Barley"barley" (if contains gluten)12Oats"oats" (if contains gluten)13Soy/Soybean"soy", "soya", or "soybean"14Sulphites/Sulfites"sulphites"

Barley, oats and rye must be declared if they contain gluten. Sulphites must be declared when added in amounts equal to or more than 10 milligrams per kilogram of food.

How Allergens Must Be Declared

For packaged/labelled food, allergens must be declared in the statement of ingredients for each ingredient, food additive or processing aid that is or contains an allergen, and within a separate summary statement beginning with the word 'Contains' in the same field of view directly next to the statement of ingredients, using bold type to make allergens stand out. Department of Agriculture

If a cereal containing gluten such as wheat, barley, oats and rye is present, the label must identify this in the summary statement using the word 'gluten'. Food Standards Australia New Zealand

For food service premises (restaurants, cafés, pubs, takeaways):

Food service retailers such as cafés, restaurants and pubs are legally required to provide information on allergens that may be present in food if requested by a customer. This includes providing allergen information for packaged or unpackaged food made and sold on the premises. NSW Food Authority

Key Obligations for Food Premises Operators

1. Staff Training — All food handlers must be able to identify allergens in every dish and communicate this clearly to customers.

2. Accurate Ingredient Records — Keep up-to-date records of all ingredients used, including sub-ingredients in pre-made products.

3. Cross-Contamination Management — Implement procedures to prevent allergen cross-contact (separate equipment, dedicated preparation areas, clear labelling in the kitchen).

4. Menu Communication — While not legally mandated to display allergens unprompted on menus, you must be able to provide this information upon request.

5. Supplier Due Diligence — Verify allergen content with suppliers, especially when ingredients change.