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Contents. Legislation Food Labelling Regulations 1996 ‘General requirements’ Allergens Nutrition information Exercise Food Alert-y situations Questions . Food labelling laws in the UK. The Food Labelling Regulations 1996 The Food Safety Act 1990 The Food Hygiene Regulations 2006

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Contents

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  1. Contents • Legislation • Food Labelling Regulations 1996 ‘General requirements’ • Allergens • Nutrition information • Exercise • Food Alert-y situations • Questions

  2. Food labelling laws in the UK • The Food Labelling Regulations 1996 • The Food Safety Act 1990 • The Food Hygiene Regulations 2006 • The Nutrition and Health Claims Regulations 2007 • General Food Regulations 2004 • The Trade Descriptions Act 1968 (Replaced by the Consumer Protection from Unfair Trading Regulations 2008) • The Weights and Measures Act 1985 • The Consumer Protection Act 1987

  3. Food Labelling Regulations – Regulation 5, ‘General Labelling Requirements’ • Name of the food • Ingredients list • Quantity of certain ingredients (QUID) • Durability indication • Storage conditions or conditions of use • Name & address • Place of origin or provenance • Instructions for use

  4. Name of the food • Name prescribed by law • Customary name • Indication of the true nature of the food

  5. Ingredients list • Heading • Order • Names • Flavourings • Additives • Azo dyes • Compound ingredients • Added water • Processing aids • Exemptions

  6. QUID • When does it apply? • When does it not apply?

  7. Appropriate durability indication • Use by date • Best before date • Exemptions

  8. Allergens • Name the 14 allergenic ingredients listed in the Food Labelling Regs • Labelling requirement / guidance • Exemptions

  9. Nutrition information Energy (x) kJ and (x) kcal Protein (x) g Carbohydrate (x) g of which: • Suagrs (x) g • Polyols (x) g • - starch (x) g Fat (x) g of which: • Saturates (x) g • Mono-unsaturates (x) g • Polyunsaturates (x) g • Cholesterol (x) mg Fibre (x) g Sodium (x) g (vitamins) (x units) (minerals) (x units)

  10. Exercise • Look at you allocated pack, find and note: • Name of the food (legal / customary / indication of true nature) • Ingredient list • QUID declaration • Durability indication • Storage conditions or conditions of use • Name & address (manufacturer / packer/ EC importer) • Place of origin or provenance • Instructions for use • Allergen information • Nutrition information • Any that don’t meet the requirements?

  11. Food Alert situations – what labelling to apply? • Food produced in a CPU and distributed to your own units for catering use • Food produced in a CPU and distributed to your own sites for sale to the public • Imported foods for retail • Bulk purchased foods that are re-packed for sale to the public • Sale of mail order food • Restaurant menu • 3rd party supplier of a finished product to a restaurant • ‘Bulk’ item not sold to the final consumer (manufacturer or caterer)

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