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Introduction

Introduction

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Introduction

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  1. Introduction • Patrick Farrell • Audit Manager • Food Safety Authority of Ireland (FSAI) • My role in the FSAI is to manage the various types of audits we are involved in.

  2. Audits of official agencies • Under service contract to FSAI • Focused Audits • Labelling & Traceability • SRM • Special Investigations • Food Fraud

  3. Misleading advertising,presentation & labelling of foodstuffs • Legislation • Directive 2000/13/EC…. On the approximation of the laws of Member States relating to the labelling, presentation and advertising of foodstuffs • Article 16 of Regulation 178/2002

  4. Overview • Labelling legislation • Where are the rules on food labelling?

  5. European horizontal labelling legislation • European Directive 2000/13/EC • Meat products amendment: Directive 2001/101/EC • (as amended Directive 2002/86/EC) • Allergens amendment: Directive 2003/89/EC • (as amended Directive 2005/26/EC) • (Directive 2005/63/EC correcting 2005/26/EC)

  6. Article 16 of 178/2002 • States as follows: • Without prejudice to more specific provisions of food law, the labelling, advertising and presentation of food or feed, including their shape, appearance or packaging, the packaging materials used, the manner in which they are arranged and the setting in which they are displayed, and the information which is made available about them through whatever medium, shall not mislead consumers.

  7. Definitions • ‘labelling’ • shall mean any words, particulars, trade marks, brand name, pictorial matter or symbol relating to a foodstuff and placed on any packaging, document, notice, label, ring or collar accompanying or referring to such foodstuff

  8. Definitions • ‘pre-packaged’ shall mean any single item … consisting of a foodstuff and the packaging into which it was put before being offered for sale……

  9. Derogationwhere a prepackaged foodstuff is: For supply only to mass caterers (for preparation, processing, cutting, etc) or Intended for the ultimate consumer, but marketed prior to sale to the ultimate consumer and where sale to mass caterers is not involved (such as supply to wholesalers)

  10. In such cases the labelling information may appear on the commercial documents accompanying the foodstuff. Commercial Document

  11. Information on label must be clear and unambiguous

  12. Must not mislead the consumer to a material degree: • As to the characteristics of the foodstuff and, in particular: • as to its nature • identity • properties • composition • quantity • durability • origin or provenance • method of manufacture or production

  13. Must not mislead the consumer to a material degree: • By attributing to the foodstuff effects or properties which it does not possess • By suggesting that the foodstuff possesses special characteristics when in fact all similar foodstuffs possess such characteristics.

  14. LABELLING must not attribute to any foodstuff the property of preventing, treating or curing a human disease or refer to such properties

  15. The information provided on the label must be: • easy to understand • be clearly legible • it must also be indelible • easy to see and not obscured in any way

  16. Language • The labelling of foodstuffs must be in a language easily understood by the consumer e.g. • In Ireland it must be in English or English & Irish In Slovakia it may have to be in Slovakian. Will it have to be in another language ??

  17. Overview • When do the labelling rules apply? • General requirements • Compulsory labelling requirements

  18. When do the labelling rules apply? • Pre-packaged foods • and • Available for sale to consumers and/or the catering trade

  19. General requirements • Purchaser must not be misled • Medicinal claims prohibited • Information must be easy to understand, clearly legible etc. • Language – English (depending on Member State language)

  20. Overview of labelling requirements • name of food* • ingredients • quantity of certain ingredients (QUID) • net quantity* • date of minimum durability* • special storage instructions • name and address of manufacturer/packer/seller • origin • Instructions for use • alcohol content* * must appear in the same field of vision

  21. Field of Vision: • The name of the foodstuff • the date of minimum durability • the net quantity The intention is that all the information can easily be seen at the same time under normal purchasing conditions

  22. The food we eat today is a key part of our lifestyle. We ask ourselves 'is this food good for me?' or 'how much of this should I eat?'. What we eat is becoming more important as we move toward healthy, self improved lifestyles. As consumers become more conscious of food ingredients, it is in the interests of manufacturers to highlight product contents and health or nutritional benefits. Labelling is just one way of providing consumers with appropriate information. Labels are of particular importance when we consider processed or fresh foodstuffs as well as perishable fast moving consumer goods. Labelling needs to be accurate, particularly at the point-of-sale

  23. How often do you buy something without looking at the product label? How many of us understand the details presented on product labels? Labels should not mislead consumers and information should be easily seen. This is the principle of 'the field of vision'. By law, packaged food must show:

  24. PLACE OF ORIGIN and TRACEABILITY What is the difference? 'Smoked Irish Salmon' versus 'Irish Smoked Salmon'Could any of these products have been made in Ireland?

  25. Case StudiesBeef & Poultry

  26. BEEF • Beef supplied by cold store (mixture of Irish & imported) • Export refunds • Cooked in plant • Not labelled as Irish leaving the plant • Brazilian beef with SEL stating Irish • Delivered to multiple • Multiple delivers to retail • Shelf Edge Label (SEL) states Irish • SELs Produced centrally

  27. Chicken Fillets Caps imported from Belgium Skinned and cut in half Packaged and labelled as ‘Produced in Ireland’ Irish Health Mark

  28. “Customers, We guarantee that all our fresh whole chickens, chicken breast fillets and portions are 100% Irish” UK 1234 EC

  29. Dutch Health Mark Adare Farm Chicken

  30. German Health Mark Inish Glora Farm Chicken Fillets

  31. Examples of Fishy Labelling

  32. Traditional • SMOKED IRISH SALMON • Seafresh Ltd, Castletown, Co.Galway Nutritional Information ____________________________________ xxxxxx xxxxxx ____________________________________ xxxxx xx.xx ___________________________________ xxx x.xx ____________________________________ PRICE x.xx WEIGHT xxxx USE BY xx/xx/xxxx Ingredients: Irish Atlantic Salmon (farmed), Salt,Oak Smoke Ingredienti: Salmone Irlandese Atlantico (di allevamento ) Sale, Fumo di Quercia English Farmed = Correct Italian di allevamento = incorrect prodotto di acquacoltura = Correct

  33. Farmed Salmon Scotland/Shetland Norway Machine Sliced • Traditional • SMOKED IRISH WILD SALMON • Seafresh Ltd, Castletown, Co.Dublin HAND SLICED Nutritional Information ____________________________________ xxxxx xxxx __________________ __________________ xxxxx xxxx ___________________________________ xxxxx xxx ____________________________________ PRICE xx WEIGHT xxxxx USE BY xxxxxx Ingredients: Salt, Smoke & Salmon IRL Xxx DL

  34. Traditional • SMOKED IRISH SALMON • Seafresh Ltd, Castletown, Co.Dublin Production Method Not Indicated Our Smoked Irish Salmon is Harvested in the crystal clear waters of the North Atlantic and off the rugged West Coast of Ireland Catch Area Not Specific PRICE xx WEIGHT xxxxx USE BY xxxxxx Nutritional Information ____________________________________ xxxxxx xxxx ____________________________________ xxxxx xxxx ___________________________________ xxxxx xxx ____________________________________ Ingredients: Salt, Smoke & Salmon Terminology Used Misleading in the absence of Production Method & Specific Catch Area IRL Xxx DL

  35. Wet Fish Display Counter “All our fish are caught off the west coast of Ireland” Nile Perch Farmed Scottish Salmon

  36. Case StudiesFishery Products

  37. Complaint Wild Salmon Complaint Contact HSE Significant Non Compliance Cautioned by DCMNR + HSE Audit of Premises (Processing Plant + Fishmongers) Invoice Not the Same - Altered Visited Supplier

  38. Wild Salmon Displayed on Menu Checked Product Chill/Freezer Checked Invoices/ Delivery Docket from Distributor • DCMNR • Poor traceability • At Processors Contacted DCMNR to verify Product Codes After Investigation Verified Product Farmed Salmon

  39. Salmon Country of Origin + Production method not Specified Salmon being sold by Processor/Distributor to Retail Outlets Checked Packaging / Labelling + Commercial Documentation Buys Irish + Also Scottish/Norwegian Through Importer COO + Production Area Not always Specified Irish – Labelled as Farmed Irish Scotish/Norwegian – Labelled as Caught NE Atlantic

  40. Issues • Substantial Transformation • When can a product produced in Slovakia be labelled as ‘produced in Slovakia’ if the raw material is from a different country • Must not mislead the consumer

  41. Press Clipping- The China Daily “And finally, a restaurant in northeastern China that advertised illegal tiger meat dishes was found instead to be selling donkey flesh-marinated in tiger urine. The story explains that the restaurant had advertised stir-fried tiger meat with chillies as well as liquor flavoured with tiger bone. The sale of tiger parts is illegal in China and officers shut down the restaurant, only to be told by the owner that the meat was actually that of donkeys, flavoured with tiger urine to give the dish a “special” tang. The report didn’t say how the urine was obtained… ” World Food Regulation Review

  42. It is OUR job to protect this Person !