There are several factors to consider about food safety in a baking business. The information on this page has been compiled to assist you with food safety, it is recommended that you do your own due diligence before executing any of these guidelines. 

Food Allergens

A food allergy occurs when a person’s immune system reacts to allergens in food. Most food allergies are caused by peanuts, tree nuts, milk, eggs, sesame seeds, fish and shellfish, soy, lupin, and wheat. These must be declared on the food label, whenever they are present in food as ingredients (or as components of food additives or processing aids), however small the amounts present.

On 25 February 2021 the Australia New Zealand Food Standards Code (the Code) was amended to introduce new requirements for the labelling of allergens in food. READ MORE

2021 Food Allergen Guide

Food Safety Training

Food Safety Australia offers a variety of food safety programs for individuals and organisations. Online training programs include Food Safety Supervisor, Food Handlers Certificate, and more visit their website to see what they offer. NBIA Members receive 15% off the cost of training courses at Food Safety Australia.