Resources

This policy guideline provides guidance on menu labelling. It covers displaying and providing energy information for standard food items on menus and at the point-of-sale in standard food outlets.

This is a supporting document to the Primary Production and Processing Standard for Eggs and Egg Products (Standard 4.2.5) and was last updated in August 2022.

This paper takes a broad view of the trends, challenges and opportunities in the food regulation system. The 2022 public consultation on strategic planning for the system sought input on what was missing from the paper. The 3 consultation questions in the paper guided the input.

This report is part of a body of work to identify ways to promote greater national consistency in the food regulation system.

This report is a summary of the submissions to the 2022 public consultation on strategic planning for the food regulation system.