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Guidelines for the Labeling of Food Ingredients that May Cause Hypersensitivity
Local Title:
Guidelines for the Labeling of Food Ingredients that May Cause Hypersensitivity
Country/Region:
Malaysia
Competent Authority:
Ministry of Health
Type:
Guideline
Status:
In force
Release Date:
2025-10-31
Implementation Date:
2025-10-31
Applicable Scope:
Aquatic & aquatic products; Alcoholic products; Bakery food; Beverage; Candy products; Egg & egg products; Frozen drinks; Fruits & vegetables; Grain & grain products; Health food; Infant formula food; Meat & meat products; Milk & milk products; Nutrition fortifier; Oil & oil products
Document
Language Source Title Access
EN
 Official Guidelines for the Labeling of Food Ingredients that May Cause Hypersensitivity-BI
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Summary

It is a guideline to label food ingredients that may cause hepersensitivity.

Contents

  • Objective

  • Need of legislation

  • Food ingredients that may cause hepersensitivity

  • Labeling method

User Guide