Document ID: chunk:federal_register_of_legislation:F2016C00156:body:0:p74
Version: federal_register_of_legislation:F2016C00156
Segment Type: other
Provision Reference: 
Character Range: 205219–211504

consumer information and choice (3.2.4)

Check                                                         Page No.  Mandatory requirements
                                                                       A.1 Current labelling or alternative information inadequacies
                                                                       A.2 Information on lack of suitable alternatives available to consumers.
                                                                       A.3 How proposed labelling change will assist consumers
                                                                       A.4 Information to demonstrate alternate measures in absence of labelling would not be effective
Nutrition information labelling (3.2.5)

Check                                                         Page No.  Mandatory requirements
                                                                       A.1 Proposed change and how it will change nutrition information labelling
                                                                       A.2 Data to demonstrate labelling will assist consumers
                                                                       B.1 Nature and composition of the ingredient
                                                                       B.2 Calculation of energy factor
                                                                       B.3.1 Substantiation of energy factor – Bomb calorimetry
                                                                       B.3.2 Substantiation of energy factor – Classical dietary energy balance
                                                                       B.3.3 Substantiation of energy factor – Isometric  tracer methods
                                                                       B.3.4 Substantiation of energy factor – Breath hydrogen test
                                                                       B.3.5 Substantiation of energy factor – Ileal intubation and ileostomy effluent
                                                                       B.4 Other factors
Nutrition content and health claims (3.2.6)

Check                                                         Page No.  Mandatory requirements
                                                                       A.1 Nutrition content claims
                                                                       A.2 Amendment to existing high level or general level claim
                                                                       A.3 Amendment to nutrient profiling scoring criterion or method
                                                                       A.4 Variation of required elements of systematic review in Schedule 6
                                                                       B.1.1 Description of food or property of food in food-health relationship
                                                                       B.1.2 Description of health effect in food-health relationship
                                                                       B.1.3 Description of food-health relationship
                                                                       B.2.1 Description of search strategy for relationships (original literature only)
                                                                       B.2.2 Food-health relationship based on updating systematic reviews
                                                                       B.3 Summarising literature for proposed  food-health relationship
                                                                       B.4 Assessment of data from human studies
                                                                       B.5 Information for setting conditions

     Checklist for applications for substances added to food

This Checklist is in addition to the Checklist for Guideline 3.1.1 and will assist you in determining if you have met the information requirements as specified in Guidelines 3.3.1–3.3.3.

Food additives (3.3.1)

Check                                           Page No.  Mandatory requirements
                                                         A.1 Nature and technological purpose information
                                                         A.2 Identification information
                                                         A.3 Chemical and physical properties
                                                         A.4 Impurity profile
                                                         A.5 Manufacturing process
                                                         A.6 Specifications
                                                         A.7 Food labelling
                                                         A.8 Analytical detection method
                                                         A.9 Additional functions
                                                         B.1 Toxicokinetics and metabolism information
                                                         B.2 Toxicity information
                                                         B.3 Safety assessments from international agencies
                                                         C.1 List of foods likely to contain the food additive
                                                         C.2 Proposed levels in foods
                                                         C.3 Likely level of consumption
                                                         C.4 Percentage of food group to contain the food additive
                                                         C.5 Use in other countries (if applicable)
                                                         C.6 Where consumption has changed, information on likely consumption
Processing aids (3.3.2)

Check                                           Page No.  Mandatory requirements
                                                         A.1 Type of processing aid
                                                         A.2 Identification information
                                                         A.3 Chemical and physical properties