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EU Food Regulations Food Allergen Labelling


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EU Food Information for Consumers Regulations: What you need to know about food allergen labelling

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EU Food Regulations Food Allergen Labelling

  2. 2. The  symptoms  can  include:   • rashes  (usually  very  itchy) • tingling  sensation  in  the             mouth • swelling  of  the  lips,   tongue,  face  and  throat • difficulty  breathing • diarrhoea • vomiting • abdominal  cramps   • and  on  rare  occasions   anaphylaxis The  impact  of  food  allergy
  3. 3. Key  facts 1.92m  people  have  food  allergy  in  the  UK  (based  on   population  of  63.1m).  This  figure  excludes  food   intolerance. Estimated:  4,500  hospitalisations  between  2011-­12   and  10  deaths,  due  to  food  allergies  and  eating  out.  
  4. 4. No  cure  for  allergy!   You  must  avoid  what  makes  you  ill   üRead  ingredient  labels üLook  out  for  hidden  allergens
  5. 5. Food  labelling  is  changing • Moving  from  General  Labelling  (2000/13/EC)  to  Food   Information  for  Consumers  Regulation  (1169/2011/EC) • Regulation  1169/2011  entered  into  force  on  13   December  2011 • From  13  December  2014  new  rules  on  allergen   labelling  shall  apply • Existing  requirements  for  pre-­packed  foods  are   retained  – but  new  requirement  to  emphasise allergenic  foods  in  the  ingredients  list • Introduction  of  new  requirement  to  provide allergy   information  for  unpackaged  foods • Criminal  sanctions  for  breaches  in  food  allergen   provisions  – food  safety
  6. 6. Scope  of  the  Regulation • Covers  business  operators  at  all  stages  of  food  chain   concerning  provision  of  information  to  consumers: Ø Food  intended  for  the  final  consumer Ø Foods  delivered  by  mass  caterers Ø Foods  intended  for  supply  to  mass  caterers • Also  applies  to  catering  services  provided  by   transport  leaving  from  the  EU  Member  States Ø airline  catering Ø Trains,  ships…
  7. 7. Article  9  Mandatory  particulars   • Article  9(1)c  -­ Any  ingredient  or  processing  aid  listed  in   Annex  II,  or  derived  from  a  substance  or  product  listed   in  Annex  II  causing  allergies  or  intolerances,  used  in   the  manufacture  or  preparation  of  a  food  and  still   present  in  the  finished  product,  even  if  in  an  altered   form • Article  9(2)  -­ The  specified  allergenic  foods  to  be   indicated  with  words  and  numbers  -­ they  may   additionally be  expressed  by  means  of  pictograms  or   symbols
  8. 8. Annex  II:  ‘The  Big  14’ Cereals  containing  gluten Crustaceans Eggs Fish Lupin Milk Molluscs Mustard Nuts Peanuts Sesame  seeds Soya Sulphur  dioxide Celery
  9. 9. Article  12  -­ 13  Clarity  and  Legibility   • For  prepacked  foods,  mandatory  information  to  appear  directly   on  the  package  or  on  a  label  attached  to  it • Mandatory  food  information  to  be  available  and  easily   accessible  for  all  foods • Mandatory  information  to  be  marked  in  a  conspicuous  place,  be   easily  visible,  clearly  legible  and,  where  appropriate,  indelible.  It   should  not  be  hidden,  obscured,  detracted  from  or  interrupted  by   other  written  or  pictorial  matter • To  ensure  clear  legibility,  use  characters  with  a  font  size  where   the  x-­height  is  at  least  1.2mm • In  the  case  of  packaging  or  containers,  the  largest  surface  of   which  has  an  area  of  less  than  80  cm2,  the  x-­height  of  the  font   size  to  be  at  least  0.9mm
  10. 10. Article  21  of  the  FIC • Allergens  declared  in  the  list  of  ingredients  with  a   clear  reference  to  the  name  of  the  substance  or   product  as  listed  in  Annex  II • In  the  absence  of  a  list  of  ingredients,  allergens  to  be   declared  using  a  ‘contains’  statement  followed  by  the   Annex • If  the  product  contains  the  allergen  in  more  than  one   form  then  all  forms  of  the  allergen  should  be  indicated   • If  the  name  of  the  food  clearly  refers  to  the  substance   or  product  concerned  and  there  is  no  ingredients  list   there  is  no  need  for  a  contains  statement
  11. 11. How  a  label  can  change
  12. 12. What’s  on  a  label?  – prepacked food
  13. 13. Distance  selling For  food  offered  for  sale  online,  by  telephone   or  catalogue  etc,  mandatory  food  allergen   information  to  be  made: • available  before  the  purchase  is   concluded  (i.e.    appearing  on  material   supporting  the  distance  selling  or  other   appropriate  means  clearly  identified  by   the  food  business  operator) • available  upon  delivery  in  writing  (eg.   stickers  on  takeaway  food  containers)
  14. 14. Article  36  Voluntary  information • The  Commission  has  option  to  introduce  new  rules   on  the  following  voluntary  information:   Ø ‘information  on  the  possible  and  unintentional   presence  in  food  of  substances  or  products   causing  allergies  or  intolerances’ • Precautionary  allergen  warnings  (“may  contain”)  can   still  be  used • Permits  the  introduction  of  agreed  phrases  or   allergen  reference  doses  for  the  accidental  presence   of  allergens  in  prepacked  foods
  15. 15. Article  44  non-­prepacked  food • A  new  requirement  for  allergen  ingredients   information  to  be  provided  for  non-­prepacked  foods   and  food  provided  prepacked  for  direct  sale • Foods  are  offered  to  sale  to  the  final  consumer  or  to   mass  caterers  without  prepackaging,  or  where  foods   are  packed  on  the  sales  premises  at  the  consumer’s   request  or  prepacked  for  direct  sale,  the  provision  of   the  information  about  allergenic  ingredients  is   mandatory • The  UK  has  introduced  a  national  measure  to  enable   to  provide  this  information  orally  
  16. 16. Article  44  –non-­prepacked  foods • Oral  information  must  be  indicate  clearly  that  such   information  can  be  obtained  upon  request.   • Oral  information  must  be  accurate,  consistent and   verifiable upon  challenge – Is  there  a  process  in  place  to  enable  consistent   information  to  be  provided?  Refer  queries  to  the   nominated  person(s) – Verifiable  ingredients  information  on  a  chart,  recipe   book,  ingredients  information  sheets,  scrap  books   with  labels
  17. 17. Article  44  –non-­prepacked  foods • Could  declare  allergen  ingredients  information   through  a  contains  statement,  charts,  tables  etc. – i.e.  chicken  tikka  masala  – Contains:  milk,   almonds  (nuts) • Consider  Article  12  and  13  on  accessibility  of   mandatory  information  -­ Marked    in  a  conspicuous   place,  easily  visible,  clearly  legible • Signposting  is  required  when  information  is  not   provided  written  and  upfront.  It  should  be  where   consumer  would  expect  to  find  allergen  information   e.g in  a  folder,  on  menu  board,  at  till  or  on  the  menu   card
  18. 18. Signposting  to  allergen  info  (example)
  19. 19. Providing  allergen  information
  20. 20. Article  44  – non-­prepacked  food • How  are  dietary  requests  communicated  from  front  to   back  of  house?  e.g.  use  of  chef  cards,  order  tickets,   receipts • Preparing  foods  for  allergic  consumers-­ what  process   is  in  place • Do  you  use  Safer  Food,  Better  business  (SFBB)   “Safe  Method:  Allergy”? • Are  you  making  specific  claims  i.e.  gluten  free – How  this  claim  is  verified  or  validated – Would  no  gluten  containing  ingredients  (NGCI)   statement  be  better?  – more  factual  rather  than   attributed  to  a  set  level
  21. 21. Regular  reviews,  keep  it  current Food  businesses  need  to  have  processes  in  place  to   ensure  the  information  they  provide  is  accurate • Regularly  review  the  ingredients  information • Where  ingredients  change,  review  the  accuracy  of   the  recipe • Do  your  garnishes  or  dressings  change  the   allergenic  profile?  Check!
  22. 22. Communication  is  key Accuracy  is  dependent  on  correct  labelling,  updating   allergen  information,  updating  staff  and  consumers • The  person  buying  the  food   • The  person  handling  the  food • The  person  taking  the  order • The  person  ordering  the  food
  23. 23. Communication  is  key • Engage  with  serving  staff • Extra  precautions  can  be  made • Recipes  change • Ingredients  change
  24. 24. Communicating  the  changes • Joint  messaging,  conferences,  workshops  and   training • Engagement  with  our  interested  parties   • Speaking  at  conferences,  seminars  and   exhibitions,  articles  for  trade  publications  etc • Food  allergen  information  and  updates   (consumers  and  for  food  businesses)  on  the   regulation  can  be  obtained  from:­ advice/allergyintol/label/
  25. 25. Communications Joint  messaging Consumer  leaflet  and  Chef  Cards Allergy  Awareness  Week  (28  April  – 4  May  2014)
  26. 26. E-­ learning Access  free  training  on:
  27. 27. publication/foodallergies-­sfbb-­0513.pdf SFBB  – allergy  safe  method
  28. 28. /thinkallergy.pdf
  29. 29. Supporting  businesses  – non-­ prepacked Developed  in  collaboration  with   food  industry  and  consumer   support  organisations /multimedia/pdfs/publication/ loosefoodsleaflet.pdf
  30. 30. Supporting  businesses  – prepacked  food multimedia/pdfs/publication/all ergy-­labelling-­prepacked.pdf
  31. 31. Further  information • FSA  allergy  pages  (guidance,  advice,  leaflets  on  allergen   labelling:­industry/allergy-­guide • Allergy  E-­learning • Allergy  resources,  templates,  posters,  leaflets:­resources • Safer  Food  Better  Business  for  Caterers  – Food  allergies­sfbb-­ 0513.pdf • General  FIR  information  to  be  found  on • Consumer  advice­leaflet.pdf • BRC-­FDF  guidance  for  prepacked  foods elling.pdf
  32. 32. Guidance  on  new  allergen  rules FSA  technical  guidance  –­updates/news/2014/6140/ sme-­allergen-­guidance European  Commission  guidance  – ing/proposed_legislation_en.htm  
  33. 33. Further  assistance FSA  Website­intolerance/label Allergens  enquiries  mailbox Please  join  the  conversation  on  Twitter    #14Allergens
  34. 34. and  finally… ü Speak  to  colleagues ü Share  knowledge ü Develop  good  working  practices