Labelling and Allergens

1. Labelling and Allergens

2. Food Labelling
What is the Food Information for
Consumers Regulation (EU FIC)?

3. From when and what
• From 13 December 2014, all food businesses
will need to provide information about the
allergenic ingredients used in food sold or
provided by them.

4. Who needs to take notice of the new
laws?
• Restaurants;
• Hotels;
• Bars and pubs serving food;
• Cafes;
• Pop-up establishments;
• Takeaways;
• Caterers at functions, weddings and
canteens;
• Street food vendors.

5. What are the allergenic ingredients?
• There are 14 allergens that must be labelled
or indicated as being present in foods.
• top-allergy-types.pdf

6. Ignorance is no excuse
The change in the law means that you will no longer
be able to say that you don’t know what allergens are
in the food you serve.
You are also not allowed to say that all the foods
you serve could contain an allergen. You will need
to know what is in the food you provide.

7. Details of these allergens will have to be listed
clearly in an obvious place such as:
•a menu
•chalkboard
•information pack
If it is not provided upfront, you will need to
signpost to where it could be obtained, either in
written or oral formats.
Providing information

8. Signpost
Food Allergies & Intolerances.
If you have any concerns regarding food for
purchase in this area please speak to our
restaurant supervisor who will be happy to
help”

9. What should I be doing now?
• Review the regulations and seek advice
• Menus and food information
• Staff training
• Engage with suppliers
• Review production systems

10. Using the 5C’s
• Contents
– What ingredients are in pre-prepared products
• Contact
– Possible contact between allergens used in the kitchen
• Cross-Contamination
– Use of equipment and food handling practices
• Cleaning
– Correct cleaning between use for equipment, materials and food handlers
• Communication
– Passing on appropriate information both in and out of kitchen

11. Tips to meet the Law
If the allergen information is provided orally there
must be a way for:
•this information to be checked by others
(verifiable)
•it to be confirmed as accurate
•the same information to be given every time
(consistent)
Allergy policy for Food Production areas.doc
www. food.gov.uk/allergen-resources

12. Allergy card