Product information and consumer awareness – Section 8
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This guidance document provides detailed information on how product labelling and consumer education can help reduce incidences of foodborne disease related to food mislabelling or mishandling.
Product information, including allergen information, should be available on all food products to help the next operator in the chain of food businesses or the consumer to handle, prepare, display, store and/or use the product safely and correctly.
Food safety along the food business chain is ensured when the consumer has enough information to understand the product and to handle the food safely, as instructed. Educating consumers about the types of information on food product labels allows them to make informed choices and makes them aware of the need to follow product instructions to ensure that they prepare the food safely.
This publication is part of the FAO Good Hygiene Practices (GHP) and Hazard Analysis and Critical Control Point (HACCP) Toolbox for Food Safety series. The toolbox is a central repository of practical guidance and resource materials to strengthen food safety capacities, both public and private, in order to develop and implement food safety management programmes in accordance with the Codex Alimentarius General Principles of Food Hygiene guidelines (CXC 1-1969).
Care was taken to consider the challenges faced by small food business operators and primary producers in low- and middle-income countries, and those with an institutional role, such as government officials, academia and capacity building organizations.