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NACC South East. FIC . What it is What we will do What our customers will need to do. Provision of Food Information to Consumers. EU regulation Brings together Food labelling Food allergens Nutrition labelling Came into law October 2011 Must comply by December 2014. FIC main changes.
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FIC • What it is • What we will do • What our customers will need to do
Provision of Food Information to Consumers • EU regulation • Brings together • Food labelling • Food allergens • Nutrition labelling • Came into law October 2011 • Must comply by December 2014
FIC main changes • Nutrition labelling to be mandatory, will be in a different order • Allergy advice line no longer allowed • Allergy information in ingredients list, brakes will highlight allergens in BOLD
Implications for Brakes • Change to every piece of packaging • Trying to coincide with new branding • Any product produced after December 2014 must be in FIC compliant packaging • We may have long shelf life products in 2015 or beyond • New packaging will be seen from the end of 2013
FIC for food sold loose • This is food sold in catering • Must provide allergen information • Information on 14 allergens • Will no longer be able to say • ‘I do not know what is in the food’ • Applies to all catering
Cereals containing gluten Crustaceans Eggs Fish Peanuts Soya Milk Nuts Celery Mustard Sesame seeds Sulphur dioxide Lupin Molluscs 14 allergens
Cereals containing gluten Wheat Barley Rye Oats Spelt Kamut Nuts Almonds Hazelnuts Walnuts Cashews Pecan Brazil nuts Pistachio Macadamia Gluten & nuts
How will caterers provide this information • Must be available • Back of house manual • Internal Website • Access to central database of recipes • Provision • Advice to consumer that this information is available • Notice in restaurant • On the menu • Customer website • Verbal communication with customer
Where will caterers find this information • Packaging • FIC requires allergens to be included in the ingredient list • The name of the allergen must be emphasised in the ingredient list (Brakes Bold) • Other sources • Information to be available at the point of purchase • List on-line • Product advice sheets
Contains lists • Long lists • Match to approved buying lists • Inclusion in recipe analysis systems
Wrapped so will have allergens on the packaging Caterer does not need to do anything more Front of House Products
The way forward • Understand the 14 allergen list • Collect allergen information about all your prepared products • Collect recipes • Collect menu ideas (recipes and accompaniments) • Build your own allergen data bank • Have a protocol for keeping this up to date • Train staff in handling allergen enquiries • Do this before December 2014!
New online nutrition course • Certified by AfN • Easy to use online or print and read • Tests after each module, certificate • 4 modules • Intro to balanced diet • Eating well in healthcare sector • Malnutrition & diabetes • Dysphagia, dementia & menu planning
Link to elearning site https://elearning.brake.co.uk
