Nutritional Labeling for Restaurants Risk Mitigation & explanation


Published on

•The latest news on the Affordable Care Act
•How new FDA regulations will affect your restaurant
•Simple steps you can take now to be ready
•How to avoid the coming “big rush” & save money while you do it!
•Live Q&A and more!

Published in: Self Improvement
  • Be the first to comment

  • Be the first to like this

No Downloads
Total views
On SlideShare
From Embeds
Number of Embeds
Embeds 0
No embeds

No notes for slide

Nutritional Labeling for Restaurants Risk Mitigation & explanation

  1. 1. Menu Labeling: Labeling Update October 2012Gillian Dagan, Ph.D. Lori Stephens, M.S.Chief Scientific Officer Business Developement ABC Research Laboratories
  2. 2. Overview• FDA has the power under the Act to move forward with regulations relating to menu labeling• 20+ locations to list calorie content information on menus and menu boards
  3. 3. Basics of the Proposed Rule• Establishments covered: Restaurants with 20+ locations. Exclusions are movie theaters, bowling alleys, other places where food might be sold that their primary business activity is not as a restaurant• Calorie posting for standard menu items with succinct statement of suggested daily caloric intake, additional nutritional information in available on premises
  4. 4. Basics of the Proposed Rule• Calorie posting for self-service food and food on display needed• Food not labeled will be considered misbranded• Standard menu items include food that is routinely listed or offered as a self-service food or food on display. This would include specific types of pizzas listed on menus (deluxe, BBQ, etc)
  5. 5. Basics of the Proposed Rule• Additional information to be available to consumers: calories, calories from fat, total fat, saturated fat, trans fat, cholesterol, sodium, total carbohydrates, dietary fiber, sugars, and protein
  6. 6. Timeline• NRA QA ESG 2012: likely that final rules for menu labeling will debut in late December/early January• Implementation Period: at least 6 months• Preparation is Key!• This is coming--have a plan of attack
  7. 7. Create a Timeline• Examine the implementation period and work backwards on a timeline• How long will it take to replace all menus, menu boards, and drive-thru menus?• How long will it take to get a final draft for all printed materials including menus, boards, and additional pamphlets?
  8. 8. Create a Timeline• How long will it take to organize all data and re-portion items if necessary?• 
How long will it take to get full lab analysis on cooked items?• How long will it take to generate database nutritional analysis for simple items like salads and sandwiches?
  9. 9. Create a Timeline• How long will it take to gather nutritional data from suppliers for items like sauces and dressings?• What is the time required to source labeling quotes and budget for this work? Six months is a JOKE!
  10. 10. Responsible Sourcing• What questions should I ask when looking for a nutritional labeling provider? – I’m worried about accuracy—How do I know the values are correct? – What if someone questions my nutritional values? What type of support can I receive after the analysis is completed?
  11. 11. Gathering Information: Suppliers• Request 100 gram, unrounded nutritional data from your suppliers• Prevent rounding errors and omission of information• Is zero grams of fat really zero?
  12. 12. Proper Use of Database Labels• In this method, formulations are used to estimate nutritional value – Manufacturers’ 100 gram unrounded nutritional values are needed to create a database label in your specific serving size• This is appropriate for menu items that will see little to no changes during preparation or cooking – Examples are salads, dressings, sauces
  13. 13. Full Laboratory Analysis• Menu items are physically analyzed using official validated methods by an ISO 17025 accredited laboratory• This is appropriate for menu items that undergo changes during preparation or cooking – Examples are any menu item that is fried, baked, sautéed, or grilled
  14. 14. Debating the Type of Analysis Used• Hashbrowns and Chicken Wings – By Database analysis, you will see higher contributions to calories, fat, sodium – By Full Laboratory analysis, you will see accurate values for all nutritional information Quite often a full nutritional analysis can result in less fat and calories than a database analysis!
  15. 15. Portioning on Your Menu• Do I want to revise serving sizes based on data collected?• Variable Menu Items can be shown as an average, median, or range caloric values – What about buffets?
  16. 16. Replace Menus and Educate Your Staff• Timeline to replace all menu boards: drive-thru board, in-house board, take- out menus, etc.• New advertisement for the menu items found to be low in calories, sodium, etc
  17. 17. Replace Menus and Educate Your Staff• Things to consider – Timeline to educate staff at each of your 20+ restaurants on healthier menu options, where they can find the additional nutritional information should a customer ask for it
  18. 18. • Other Webinars and White Papers Also Available• Find us Online: – Facebook: ABC Research Laboratories – Twitter: @foodtestexperts – Blog: – Linked In: ABC Research Laboratories
  19. 19. Questions?ELECTION SPECIAL! ABC Research Laboratories