Labelling and Allergens. Food Labelling What is the Food Information for Consumers Regulation (EU FIC)?

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Presentation transcript:

Labelling and Allergens

Food Labelling What is the Food Information for Consumers Regulation (EU FIC)?

From when and what From 13 December 2014, all food businesses will need to provide information about the allergenic ingredients used in food sold or provided by them.

Who needs to take notice of the new laws? Restaurants; Hotels; Bars and pubs serving food; Cafes; Pop-up establishments; Takeaways; Caterers at functions, weddings and canteens; Street food vendors.

What are the allergenic ingredients? There are 14 allergens that must be labelled or indicated as being present in foods. top-allergy-types.pdf

Ignorance is no excuse The change in the law means that you will no longer be able to say that you don’t know what allergens are in the food you serve. You are also not allowed to say that all the foods you serve could contain an allergen. You will need to know what is in the food you provide.

Details of these allergens will have to be listed clearly in an obvious place such as: a menu chalkboard information pack If it is not provided upfront, you will need to signpost to where it could be obtained, either in written or oral formats. Providing information

Signpost Food Allergies & Intolerances. If you have any concerns regarding food for purchase in this area please speak to our restaurant supervisor who will be happy to help”

What should I be doing now? Review the regulations and seek advice Menus and food information Staff training Engage with suppliers Review production systems

Using the 5C’s Contents – What ingredients are in pre-prepared products Contact – Possible contact between allergens used in the kitchen Cross-Contamination – Use of equipment and food handling practices Cleaning – Correct cleaning between use for equipment, materials and food handlers Communication – Passing on appropriate information both in and out of kitchen

Tips to meet the Law If the allergen information is provided orally there must be a way for: this information to be checked by others (verifiable) it to be confirmed as accurate the same information to be given every time (consistent)  Allergy policy for Food Production areas.doc Allergy policy for Food Production areas.doc  www. food.gov.uk/allergen-resources

Allergy card