Package and label food
It is important to pack and label food so you can identify food when it is in your business, including date marks, ingredients and batch codes in case a product is recalled.
Steps to safely package and label food
Only use appropriate food grade packaging, for example some materials are not appropriate for acidic foods, refrigeration, freezing or microwaving.
Make sure the packaging used will not contaminate the food being packed, including physical and chemical contamination.
Identify foods containing allergens on menus.
Unless exempt, packaged food must be labelled in accordance with the Food Standards Australia New Zealand Food Standards Code.
It is important that labels contain information about the ingredients included in the product you are packing and labelling. Ingredient labelling is particularly important for persons suffering from food allergies.
Records
The following records can be used when you package and label food:
More information
If you have any further questions regarding relating to the package and labelling of food, contact your local Queensland Health Public Health Unit.
Read more about:
- How to transport food safely
- Customer complaints
- Food recalls
- Cleaning and sanitising
- Pest control
- Temperature control
- Waste management