This guidance document provides information to food businesses on making appropriate "free-from" allergen claims for food products. It covers considerations for both prepacked and non-prepacked foods. A "free-from" claim should only be made if a rigorous risk assessment of ingredients, manufacturing processes, and environment has been conducted to substantiate the absence of the specified allergen. It also requires effective communication of the claim to consumers through labeling or other practices for non-prepacked foods. The guidance aims to ensure consistent application of "free-from" claims across the food industry to make labeling clear for those with allergies or intolerances.
The EU Regulation on food information to consumers consolidates and updates existing legislation on food labelling and nutrition labelling. Key provisions include mandatory nutrition declarations and clearer allergen labelling. It aims to harmonize rules and ensure consumers receive essential information to make informed choices while facilitating the EU internal market. National measures allow member states to require non-prepacked food businesses to provide allergen information.
This is a project on Food System Management System. It is basically a PowerPoint Presentatiion which will help you to learn new things. Generally this project is given to the students of Nutrition and Dietician.
The document summarizes an American Culinary Federation meeting discussing produce. It outlines seasonal produce trends, highlights a produce supplier called Class Produce Group, and examines topics like organics and locally grown produce. Trends in the produce industry like sustainability and smaller portions were also addressed.
The range of antimicrobial ingredients/additives in evolves constantly. Both the US and European markets are in need of “clean labels”, whilst Legislative Authorities are seeking greater food safety and thus reducing use of some traditional products. Often hurdle technologies are being introduced to reconcile these demands. The preservative industry has been witnessing some turmoil as a reflection of consumers’ desire for ‘natural’ products. Thus, even within the acidulates category, food producers tend to opt for ‘natural’ products.
This document provides information on new EU regulations regarding food allergen labelling. Key points:
- New regulations introduce stricter labelling requirements for the "Big 14" major food allergens and emphasize listing allergens in ingredients.
- Allergens must be clearly labelled on pre-packaged foods and signposted for non-prepackaged foods like menus.
- Food businesses must have processes to ensure accurate allergen information is provided, communicated to staff, and kept up to date with ingredient changes. Regular reviews are needed to maintain compliance.
The document discusses risk assessment and management strategies for food allergens in Australia. It outlines regulatory requirements for labeling major food allergens, as well as best practices for identifying allergen risks through supplier information, production processes, cleaning validation, and testing. It also describes the Voluntary Incidental Trace Allergen Labeling (VITAL) program, a risk-based system used to determine when precautionary allergen labeling is required. Mobile apps are highlighted as a way for consumers to easily access product information and make informed choices.
The EU Regulation on food information to consumers consolidates and updates existing legislation on food labelling and nutrition labelling. Key provisions include mandatory nutrition declarations and clearer allergen labelling. It aims to harmonize rules and ensure consumers receive essential information to make informed choices while facilitating the EU internal market. National measures allow member states to require non-prepacked food businesses to provide allergen information.
This is a project on Food System Management System. It is basically a PowerPoint Presentatiion which will help you to learn new things. Generally this project is given to the students of Nutrition and Dietician.
The document summarizes an American Culinary Federation meeting discussing produce. It outlines seasonal produce trends, highlights a produce supplier called Class Produce Group, and examines topics like organics and locally grown produce. Trends in the produce industry like sustainability and smaller portions were also addressed.
The range of antimicrobial ingredients/additives in evolves constantly. Both the US and European markets are in need of “clean labels”, whilst Legislative Authorities are seeking greater food safety and thus reducing use of some traditional products. Often hurdle technologies are being introduced to reconcile these demands. The preservative industry has been witnessing some turmoil as a reflection of consumers’ desire for ‘natural’ products. Thus, even within the acidulates category, food producers tend to opt for ‘natural’ products.
This document provides information on new EU regulations regarding food allergen labelling. Key points:
- New regulations introduce stricter labelling requirements for the "Big 14" major food allergens and emphasize listing allergens in ingredients.
- Allergens must be clearly labelled on pre-packaged foods and signposted for non-prepackaged foods like menus.
- Food businesses must have processes to ensure accurate allergen information is provided, communicated to staff, and kept up to date with ingredient changes. Regular reviews are needed to maintain compliance.
The document discusses risk assessment and management strategies for food allergens in Australia. It outlines regulatory requirements for labeling major food allergens, as well as best practices for identifying allergen risks through supplier information, production processes, cleaning validation, and testing. It also describes the Voluntary Incidental Trace Allergen Labeling (VITAL) program, a risk-based system used to determine when precautionary allergen labeling is required. Mobile apps are highlighted as a way for consumers to easily access product information and make informed choices.
Food Safety, Hygiene and Food Quality AssuranceTUVSUDIndia
modern food safety and hygiene testing practices ensure that
the food products are contamination-free and act in accordance with national and international food
safety and hygiene standards. Known to be one of the most trusted names in the food safety and
hygiene industry, TÜV SÜD has been helping businesses with food safety and quality services including
testing, auditing, training, certification, and regulatory compliance. Find out more about our food safety
and hygiene management services here, https://www.tuvsud.com/en-in/industries/consumer-products-and-retail/food/food-training
This document summarizes information from a conference on food allergens including:
- Key topics discussed were allergen management, cleaning, and communication through regulatory requirements and labelling.
- It distinguishes between food allergies caused by an immune response to proteins versus food intolerances which are non-allergic reactions.
- Effective allergen management involves controlling allergens in raw materials, manufacturing processes like cleaning, product innovation, and labelling.
- Regulatory requirements on food labelling are aimed at clearly communicating allergen information to consumers.
Presentation by Ric Hobby, VP Regulatory, Government and Industry Affairs, Herbalife International at the International Life Sciences Institute Seminar in Taiwan, 2014
Food Safety: Effective Product Recall - using global standardsShantalla
Presentation given to the Korean Food Safety Information Centre on how global standards and a standards based cloud service can enable effective product recall between trading parties and government regulators. Effectively reducing the time to complete a recall notification to all parties from days to minutes and reducing the negative impact on unnecessary food loss.
The document discusses several food recalls due to potential health risks from pathogens like Salmonella and Listeria. It also summarizes lessons from a recall of hydrolyzed vegetable protein (HVP) due to Salmonella contamination, including the importance of having a recall plan, validating processes to eliminate pathogens, and ensuring facilities meet regulatory standards for sanitation and maintenance. Finally, it addresses the increased demands on the food industry for food safety, traceability, and compliance in the current regulatory environment.
Product traceability and food safety (15 oct08)ECR Community
The document discusses issues around consumer trust in food and consumer products due to contamination issues and misleading health claims. It argues that establishing full traceability systems across supply chains can help rebuild consumer trust by enabling companies to track products, isolate risks, and credibly support product claims. However, current traceability systems have gaps, and a virtual traceability ecosystem is needed to realize the full benefits of traceability.
The document discusses food safety management systems and Hazard Analysis and Critical Control Point (HACCP). It explains that many food companies require suppliers to implement a food safety management system. The Global Food Safety Initiative has benchmarked several certification programs that are HACCP-based. HACCP identifies hazards and implements controls at critical points in the food production process. Implementing HACCP requires establishing prerequisite programs to control hazards, developing HACCP plans for each product, and following the seven HACCP principles of hazard analysis, critical control point identification, and establishing monitoring, corrective actions, verification and documentation procedures.
Hazard Analysis Critical Control Point (HACCP) is a food safety system used by food businesses to identify and control potential biological, chemical, and physical hazards. It involves identifying critical control points during food production where hazards could be prevented, eliminated, or reduced to safe levels. Businesses must establish critical limits for each control point, monitor the control points, and have corrective actions and record keeping procedures in place. Implementing HACCP helps businesses comply with food safety laws and prevent consumers from being exposed to health risks from food hazards.
ISO 22000 - Food Safety Management System and HACCP ImplementationSobanManzoor1
ISO 22000 is a food safety management system standard that was initiated in 2001. It includes standards for food safety management systems, certification requirements, and guidance for implementation. The key standards are ISO 22000, which outlines requirements for a food safety management system, and ISO 22003, which specifies requirements for certification bodies. ISO 22000 can be used by any organization involved in the food supply chain to ensure safety along the entire chain until the point of final consumption. Implementing a food safety program based on ISO 22000 involves establishing prerequisite programs covering good hygiene practices, Hazard Analysis and Critical Control Points (HACCP) principles, and documentation and record keeping.
ISO 22000 is a food safety management standard that establishes requirements for a food safety management system. It aims to ensure food safety throughout the food supply chain by minimizing food safety hazards from farm to fork. The standard outlines requirements for documenting food safety policies and objectives, establishing prerequisite programs and a Hazard Analysis Critical Control Point plan, verifying that food safety controls are effective, and continually improving the food safety management system.
The document discusses food recalls in Australia and the GS1 RecallNet system. It provides an overview of food recall challenges, including undeclared allergens being a common issue. It describes the typical three stage recall process and outlines risks to consider. GS1 RecallNet is presented as a standardized online portal for facilitating more efficient recalls by allowing direct notifications to suppliers, retailers, and regulators. Benefits include reduced costs, improved accuracy and speed. A case study demonstrates a company found the system easier to use than manual forms and ensured the right recipients were notified. Overall the document promotes GS1 RecallNet as helping improve food recall management in Australia.
This document discusses traceability and quality control practices, specifically HACCP. It begins by outlining questions consumers may have that traceability systems can address, such as organic certification practices or source location. Full traceability provides food safety, supply chain engagement, data accuracy, and supports product claims. The document then discusses Metro's commitment to quality control through HACCP in the Chinese market. It defines HACCP as a 12-step food safety program that identifies hazards and critical control points. The 12 steps of developing an HACCP plan are then outlined in detail. FoodTag is also mentioned as a traceability tool using QR codes to provide consumers product information by scanning packages.
Safe feed and food starts with secure risk management. For this, GMP+ International offers knowledge and information through the Feed Support Products (FSP). The Feed Support Products are intended to support all (future) GMP+ certified companies when setting up their company-specific HACCP system
This document discusses risk assessment of food packaging and contact materials. It provides an overview of topics including the reasons for packaging, packaging migration factors, common packaging materials and types, regulatory approaches for food contact substances in various regions including the US, EU, Japan and others. It also outlines the types of data typically required by regulators for approval of new food contact substances, including chemistry information, migration testing conditions and protocols, and toxicology data recommendations based on expected exposure levels.
This document provides an overview of safety evaluation and standards for food packaging materials in China. It discusses the inspection and evaluation requirements for food packaging materials, including required chemistry and toxicology information. It also outlines the major regulations on packaging materials in China's Food Safety Law. Finally, it describes China's food packaging material safety standard system, including horizontal standards, additive lists, material standards, and test methods.
This document outlines the key elements of a food safety management system according to ISO 22000:2005. It discusses identifying, evaluating, and controlling food safety hazards. It also covers management responsibility, resource management, critical control points, verification, and continual improvement of the food safety management system. The overall goal is to plan and realize safe food products by identifying and controlling biological, chemical, and physical hazards and cross-contamination risks at all stages of production.
Food safety is the utilization of various resources and strategies to ensure that all types of food are properly stored, prepared, and preserved so they are safe for consumption. The EXIM Policy is the Export-Import policies regulating international commerce in India.
Exim Policy is also known as the Foreign Trade Policy.
EXIM policy is import export policy that contains rules and regulations regarding doing imports and exports.
Beverage Testing Services, Safety and Quality ControlTUVSUDIndia
Beverage testing mitigates the risks and offers beverage manufacturers and retailers comprehensive solutions to guarantee the quality and safety of their products. TÜV SÜD’s internationally accredited testing and analysis services can be tailored to suit your needs to ensure that your beverage products are fully compliant with all relevant national and international regulations. To know more on beverage testing, visit, https://www.tuvsud.com/en-in/industries/consumer-products-and-retail/food/beverages
HACCP and ISO 22000 are food safety systems. HACCP identifies potential food safety hazards and aims to control risks. It uses a seven-principle approach including hazard analysis and identification of critical control points. ISO 22000 provides requirements for a food safety management system and benefits various stakeholders by helping ensure a safe food supply chain and reducing foodborne illness and hazards. Both systems aim to protect consumer health and facilitate fair food trade practices internationally.
Allergen Bureau training fundamentals
Food safety and compliance training
What are allergens?
What are the most common allergens?
How do we prevent allergens?
What is cross-contamination?
What do you do if someone has an allergic reaction?
Food Safety, Hygiene and Food Quality AssuranceTUVSUDIndia
modern food safety and hygiene testing practices ensure that
the food products are contamination-free and act in accordance with national and international food
safety and hygiene standards. Known to be one of the most trusted names in the food safety and
hygiene industry, TÜV SÜD has been helping businesses with food safety and quality services including
testing, auditing, training, certification, and regulatory compliance. Find out more about our food safety
and hygiene management services here, https://www.tuvsud.com/en-in/industries/consumer-products-and-retail/food/food-training
This document summarizes information from a conference on food allergens including:
- Key topics discussed were allergen management, cleaning, and communication through regulatory requirements and labelling.
- It distinguishes between food allergies caused by an immune response to proteins versus food intolerances which are non-allergic reactions.
- Effective allergen management involves controlling allergens in raw materials, manufacturing processes like cleaning, product innovation, and labelling.
- Regulatory requirements on food labelling are aimed at clearly communicating allergen information to consumers.
Presentation by Ric Hobby, VP Regulatory, Government and Industry Affairs, Herbalife International at the International Life Sciences Institute Seminar in Taiwan, 2014
Food Safety: Effective Product Recall - using global standardsShantalla
Presentation given to the Korean Food Safety Information Centre on how global standards and a standards based cloud service can enable effective product recall between trading parties and government regulators. Effectively reducing the time to complete a recall notification to all parties from days to minutes and reducing the negative impact on unnecessary food loss.
The document discusses several food recalls due to potential health risks from pathogens like Salmonella and Listeria. It also summarizes lessons from a recall of hydrolyzed vegetable protein (HVP) due to Salmonella contamination, including the importance of having a recall plan, validating processes to eliminate pathogens, and ensuring facilities meet regulatory standards for sanitation and maintenance. Finally, it addresses the increased demands on the food industry for food safety, traceability, and compliance in the current regulatory environment.
Product traceability and food safety (15 oct08)ECR Community
The document discusses issues around consumer trust in food and consumer products due to contamination issues and misleading health claims. It argues that establishing full traceability systems across supply chains can help rebuild consumer trust by enabling companies to track products, isolate risks, and credibly support product claims. However, current traceability systems have gaps, and a virtual traceability ecosystem is needed to realize the full benefits of traceability.
The document discusses food safety management systems and Hazard Analysis and Critical Control Point (HACCP). It explains that many food companies require suppliers to implement a food safety management system. The Global Food Safety Initiative has benchmarked several certification programs that are HACCP-based. HACCP identifies hazards and implements controls at critical points in the food production process. Implementing HACCP requires establishing prerequisite programs to control hazards, developing HACCP plans for each product, and following the seven HACCP principles of hazard analysis, critical control point identification, and establishing monitoring, corrective actions, verification and documentation procedures.
Hazard Analysis Critical Control Point (HACCP) is a food safety system used by food businesses to identify and control potential biological, chemical, and physical hazards. It involves identifying critical control points during food production where hazards could be prevented, eliminated, or reduced to safe levels. Businesses must establish critical limits for each control point, monitor the control points, and have corrective actions and record keeping procedures in place. Implementing HACCP helps businesses comply with food safety laws and prevent consumers from being exposed to health risks from food hazards.
ISO 22000 - Food Safety Management System and HACCP ImplementationSobanManzoor1
ISO 22000 is a food safety management system standard that was initiated in 2001. It includes standards for food safety management systems, certification requirements, and guidance for implementation. The key standards are ISO 22000, which outlines requirements for a food safety management system, and ISO 22003, which specifies requirements for certification bodies. ISO 22000 can be used by any organization involved in the food supply chain to ensure safety along the entire chain until the point of final consumption. Implementing a food safety program based on ISO 22000 involves establishing prerequisite programs covering good hygiene practices, Hazard Analysis and Critical Control Points (HACCP) principles, and documentation and record keeping.
ISO 22000 is a food safety management standard that establishes requirements for a food safety management system. It aims to ensure food safety throughout the food supply chain by minimizing food safety hazards from farm to fork. The standard outlines requirements for documenting food safety policies and objectives, establishing prerequisite programs and a Hazard Analysis Critical Control Point plan, verifying that food safety controls are effective, and continually improving the food safety management system.
The document discusses food recalls in Australia and the GS1 RecallNet system. It provides an overview of food recall challenges, including undeclared allergens being a common issue. It describes the typical three stage recall process and outlines risks to consider. GS1 RecallNet is presented as a standardized online portal for facilitating more efficient recalls by allowing direct notifications to suppliers, retailers, and regulators. Benefits include reduced costs, improved accuracy and speed. A case study demonstrates a company found the system easier to use than manual forms and ensured the right recipients were notified. Overall the document promotes GS1 RecallNet as helping improve food recall management in Australia.
This document discusses traceability and quality control practices, specifically HACCP. It begins by outlining questions consumers may have that traceability systems can address, such as organic certification practices or source location. Full traceability provides food safety, supply chain engagement, data accuracy, and supports product claims. The document then discusses Metro's commitment to quality control through HACCP in the Chinese market. It defines HACCP as a 12-step food safety program that identifies hazards and critical control points. The 12 steps of developing an HACCP plan are then outlined in detail. FoodTag is also mentioned as a traceability tool using QR codes to provide consumers product information by scanning packages.
Safe feed and food starts with secure risk management. For this, GMP+ International offers knowledge and information through the Feed Support Products (FSP). The Feed Support Products are intended to support all (future) GMP+ certified companies when setting up their company-specific HACCP system
This document discusses risk assessment of food packaging and contact materials. It provides an overview of topics including the reasons for packaging, packaging migration factors, common packaging materials and types, regulatory approaches for food contact substances in various regions including the US, EU, Japan and others. It also outlines the types of data typically required by regulators for approval of new food contact substances, including chemistry information, migration testing conditions and protocols, and toxicology data recommendations based on expected exposure levels.
This document provides an overview of safety evaluation and standards for food packaging materials in China. It discusses the inspection and evaluation requirements for food packaging materials, including required chemistry and toxicology information. It also outlines the major regulations on packaging materials in China's Food Safety Law. Finally, it describes China's food packaging material safety standard system, including horizontal standards, additive lists, material standards, and test methods.
This document outlines the key elements of a food safety management system according to ISO 22000:2005. It discusses identifying, evaluating, and controlling food safety hazards. It also covers management responsibility, resource management, critical control points, verification, and continual improvement of the food safety management system. The overall goal is to plan and realize safe food products by identifying and controlling biological, chemical, and physical hazards and cross-contamination risks at all stages of production.
Food safety is the utilization of various resources and strategies to ensure that all types of food are properly stored, prepared, and preserved so they are safe for consumption. The EXIM Policy is the Export-Import policies regulating international commerce in India.
Exim Policy is also known as the Foreign Trade Policy.
EXIM policy is import export policy that contains rules and regulations regarding doing imports and exports.
Beverage Testing Services, Safety and Quality ControlTUVSUDIndia
Beverage testing mitigates the risks and offers beverage manufacturers and retailers comprehensive solutions to guarantee the quality and safety of their products. TÜV SÜD’s internationally accredited testing and analysis services can be tailored to suit your needs to ensure that your beverage products are fully compliant with all relevant national and international regulations. To know more on beverage testing, visit, https://www.tuvsud.com/en-in/industries/consumer-products-and-retail/food/beverages
HACCP and ISO 22000 are food safety systems. HACCP identifies potential food safety hazards and aims to control risks. It uses a seven-principle approach including hazard analysis and identification of critical control points. ISO 22000 provides requirements for a food safety management system and benefits various stakeholders by helping ensure a safe food supply chain and reducing foodborne illness and hazards. Both systems aim to protect consumer health and facilitate fair food trade practices internationally.
Allergen Bureau training fundamentals
Food safety and compliance training
What are allergens?
What are the most common allergens?
How do we prevent allergens?
What is cross-contamination?
What do you do if someone has an allergic reaction?
If you have any questions or comments, please send them to connect@tracegains.com. We look forward to hearing from you.
Meeting Description:
Food packaging is an important element to the safety of food and its ingredients, as they travel through the supply chain and on to the consumer.
How can you protect yourself, your brand, your customers, and the end consumer from adverse impacts?
What are best practices you should be paying attention to in manufacturing and purchasing of packaging materials and components?
-How can you proactively monitor and manage your suppliers?
-Debra Krug-Reyes of ConAgra will discuss the need for food safety programs at packaging suppliers.
-George Gansner of IFS will then talk about the role and importance of the Global Food Safety Initiative (GFSI) and International Featured Standards.
This webinar will reveal the history of the IFS PACsecure standard, focus on the benefits of certification to the supplier and customer, as well as review the tools available in support of certification which include HACCP implementation workbooks designed specifically for the sector for which it applies (glass, metal, rigid plastic, flexible plastic, and paper – corrugated, paper board, etc.).
About the IFS PACsecure standard:
Since 2003, IFS has built its presence around the world as a leading standard in the food supply chain, and in 2013, IFS PACsecure was added to the family of GFSI benchmarked certifications. This standard for primary and secondary packaging materials was developed to provide packaging converters the opportunity to certify their systems and products with a HACCP-based approach, using risk-based methodology.
Developed jointly by the food and packaging industry in North America with the guidance of the Packaging Consortium, the IFS PACsecure standard is now globally viable and meets GFSI customer requirements.
The Importance of Allergen Management in Food IndustryPECB
Every year millions of people get adversely affected by the food they consume. Vomiting, diarrhea, abdominal
pain and fever are some serious symptoms of food borne diseases which people may experience after
consumption of contaminated foods. Bacteria, viruses, parasites and toxins are the main cause of most
illnesses, hospitalizations, and deaths. The need for national and international food safety strategies to control
these hazards and to ensure fitness of food for human consumption goes back to the 1960s.
However, in the last decade the increased number of allergy-related hospitalizations has resulted in many
regulations regarding allergen management. The food industry has positively responded to these regulations.
Food Safety Standards and Certifications.pptxmulkiabdiadan
This document discusses various food safety standards and certifications. It begins by introducing the importance of following food safety standards in the food industry to protect workers and customers. It then discusses some key global food safety standards and certifications, including the Food Safety Modernization Act (FSMA) in the USA, European Food Safety Authority (EFSA) standards in the EU, and standards from the UK, Australia, and World Health Organization. Several prominent private food safety certifications are also summarized, such as Global Food Safety Initiative (GFSI), Safe Quality Food (SQF), British Retail Consortium (BRC), International Food Safety (IFS), ISO 22000, HACCP, and Global GAP. The document emphasizes that food
Food Safety Standards and Certifications.pptxmulkiabdiadan
This document discusses various food safety standards and certifications. It begins by introducing the importance of following food safety standards in the food industry to protect workers and customers. It then discusses some key global food safety standards and certifications, including the Food Safety Modernization Act (FSMA) in the USA, European Food Safety Authority (EFSA) standards in the EU, Food Standards Agency standards in the UK, Australian food safety standards, and WHO food safety standards. The document also provides details on several prominent private food safety certifications, such as Global Food Safety Initiative (GFSI), Safe Quality Food (SQF), British Retail Consortium (BRC), International Food Safety (IFS), ISO 22000, HACCP,
Food surveillance typically refers to the monitoring, tracking, and analysis of food-related data for the purpose of ensuring food safety, quality, and security.
Food surveillance typically refers to the monitoring, tracking, and analysis of food-related data for the purpose of ensuring food safety, quality, and security.
Stay Ahead of the Curve with Our Weekly Food-Tech Insights: Your Gateway to the Latest Innovations, Trends, and Industry buzz!
Food Safety and Disinfection E Book 7 Part SeriesArpal Group
This document provides a summary of a seven-part series on food safety and disinfection practices. It discusses European food safety laws, guidelines from the UK Food Standards Agency (FSA) on preventing cross-contamination, and the recommended two-stage cleaning and disinfection process. The responsibility for compliance ultimately lies with food business operators, though chemical suppliers must provide accurate information to support their product use.
Using versatile analytical techniques for complying with FSSAI, Food Safety a...Saurabh Arora
This presentation describes the regulatory requirements for food testing under the Food Safety and Standards Act. 2006 and Food Safety and Standards Regulations 2011. It also covers the various analytical techniques which can be used to meet the requirements.
FoodDrinkEurope: Guía sobre la Gestión de Alérgenos en la industria alimentariaFIAB
This document provides guidance for food manufacturers on managing allergens and food intolerances. It outlines risk management processes including managing people, suppliers, raw materials, equipment, production processes, consumer information, product development and documentation. It also discusses cleaning and validation methods, analytical testing, key allergen management principles and definitions. The annexes provide background on food allergies, allergen risk analysis, labeling requirements, cleaning validation, analytical testing and gluten-free products. The overall aim is to help minimize risk to allergic consumers and ensure they can make informed choices through consistent application of good practices across the European food industry.
NSF certification, Standard for dietary supplementAtul Bhombe
NSF International is an independent organization that develops standards and certification programs to protect public health. They provide third-party certification to verify that products meet technical standards. NSF has developed Standard 173 for dietary supplements, which includes testing for contaminants and verifying label claims. The standard outlines requirements for raw materials, finished products, and labeling of dietary supplements. Manufacturers must submit information about product composition and testing methods to verify label claims under the standard.
Dr Dev Kambhampati | Nanotech & Human Food Guidance FDADr Dev Kambhampati
This document provides guidance for manufacturers and users of food ingredients and food contact substances on assessing the effects of significant manufacturing process changes. It discusses factors to consider in determining if a change affects the identity, safety or regulatory status of a substance. The guidance recommends consulting FDA regarding changes, especially those involving emerging technologies like nanotechnology. It also directs readers to other FDA guidance documents that provide recommendations for submitting safety data to support new uses of food substances.
Ana Teil-Gangl (SCG). How certification, testing and inspection can build con...b2bcg
The document discusses how certification, testing, and inspection can help build consumer trust and brand loyalty for food companies. It outlines the challenges in ensuring food safety in today's globalized system and the various initiatives and standards that have been developed. It also describes the services that SGS, a leading inspection and certification company, provides throughout the food supply chain to help protect brands and ensure regulatory compliance and food quality. These services include audits, testing, inspections, certifications and technical assistance.
How to execute effective food safety control mechanism1jun_kkh
The document discusses Hong Kong's food safety control mechanisms and provides suggestions for improvement. It notes that food poisoning incidents average 600 per year, affecting 2000 people. It then discusses limitations and suggestions for three areas: the food surveillance program, HACCP food safety plans, and food import controls. Suggestions include mandatory HACCP plans, expanded food testing, and increased international collaboration on import inspections. The goal is to strengthen policies to prevent harmful food and reduce food poisoning incidents.
http://www.unileverfoodsolutions.co.za/our-services/your-menu/Seductive_Nutrition | When it comes to food safety and the health of your guests, the labels of food products are an imperative aspect. Be sure to read through Unilever’s Food Labelling guide and that you understand the Consumer Protection Act.
This document provides an overview of maximizing and extending shelf-life for food and beverage products. It discusses best before and use by dates, the steps for setting shelf-life which include establishing product parameters, checking legislation, identifying microorganisms of concern, conducting shelf-life testing, and ongoing review. Extending shelf-life can offer benefits but safety and quality must not be compromised. Considerable expertise is needed to properly set or extend shelf-life to ensure legal compliance and protection of consumers.
This document provides an overview and summary of the Food Safety Modernization Act (FSMA) and its implementing rules. It discusses why food safety rules are needed due to foodborne illness outbreaks. It summarizes the key provisions and requirements of FSMA, including hazard analysis and risk-based preventive controls, standards for produce safety, and rules for foreign suppliers and sanitary food transportation. The document outlines requirements for written food safety plans, recordkeeping, training of qualified individuals, and recall plans. It provides context on the rules aimed at improving food safety from farm to table.
Good agricultural practices (GAP) are voluntary guidelines for produce farmers to reduce the risk of foodborne illnesses through safe and sustainable farming methods. The guidelines are based on the FDA's recommendations for minimizing microbial hazards in fresh produce. As more people consume fresh produce and foodborne illness outbreaks associated with produce have increased, some large buyers now require vendors to be audited by a third party to certify they follow GAPs. Modern agriculture focuses on conservation and renewability of resources like traditional agriculture extracts, in order to support overall economic development through effective population and environmental resource management.
Best practice part a compliance management-Woody WangSimba Events
This document provides an overview of Selerant's food compliance management service. It discusses laws and regulations management, including searching and structuring food laws and regulations data from over 100 countries. It also covers managing raw material specifications, calculating raw material compliance against limits in laws and regulations, and calculating formula compliance. The document includes screenshots demonstrating how Selerant's software allows users to perform these compliance management tasks in a structured manner using its global food laws and regulations database.
Best practice part a compliance management-Woody Wang
brc-free-from-guidance
1. Guidance on
“Free-From”
Allergen Claims
Risk assessment for
non-prepacked food-
stuffs and cateringForeword
Executive
Summary Introduction
Considerations
for making a
“free-from” claim Legislation
Risk assessment
for prepacked
foodstuffs Glossary References
In partnership with:
Guidance to manufacturers and caterers
on the appropriate use of “free-from”
claims in relation to food allergens.
November 2015. Version 1
1 2 3 4 5 6 7
2. Guidance on “free-from” Allergen Claims
Risk assessment for
non-prepacked food-
stuffs and cateringForeword
Executive
Summary Introduction
Considerations
for making a
“free-from” claim Legislation
Risk assessment
for prepacked
foodstuffs Glossary References
Page 2
1 2 3 4 5 6 7
A growing number of food business operators, including manufacturers, retailers and caterers are making
“free-from” allergen or “allergen-free” claims for their food products. This document provides guidance to
food business operators on the appropriate use of “free-from” claims in relation to food allergens. Terms
such as “free-from artificial colours/preservatives” and “meat-free” are outside the scope of this guidance.
With the exception of “gluten-free”, there is no
specific UK or EU legislation covering “free-from”
claims. “Free-from” claims are therefore regulated
in accordance with the provisions of General Food
Law (Regulation (EC) No 178/2002), as amended.
A “free-from” allergen claim is an absolute claim
unless a regulatory threshold has been set
and should only be used following a rigorous
assessment of the ingredients, process and
environment.
“The Food Standards Agency
welcomes the BRC and
FDF’s efforts to achieve
greater consistency in “free-
from” allergen claims. This
consistent approach will
make it easier for consumers
with food allergies and
intolerances to find and
understand “free-from”
allergen information to
help them make safer food
choices.”
EXECUTIVE SUMMARYFOREWORD
To make a “free-from” claim the following principles should be followed:
1.
The product recipe does
not use any ingredients
or compound ingredients
(including additives and
processing aids) containing
the specified “free-from”
allergen. (See sections 3 and
6 for exceptions)
2.
The product is made in an
environment (e.g. a factory
or catering facility) strictly
following good manufacturing
practices (GMP) and allergen
management practices. (See
sections 4 and 5)
3.
A robust sampling and
testing programme (using
a fully validated analytical
method) suitable for the
specified allergen must be in
place. (See sections 4 and 5)
4.
The communication of
a “free-from” claim to
consumers, including
labelling, of the product must
comply with the relevant legal
requirements. For catering
in particular, since foods
will be provided in a non-
prepacked format, effective
communication practices
(between customer, front
and back of house) are
imperative.
Executive
Summary
Food Standards Agency
Chief Executive
Catherine Brown
Foreword
3. Guidance on “free-from” Allergen Claims
Risk assessment for
non-prepacked food-
stuffs and cateringForeword
Executive
Summary Introduction
Considerations
for making a
“free-from” claim Legislation
Risk assessment
for prepacked
foodstuffs Glossary References
Page 3
1 2 3 4 5 6 7
A growing number of food business operators, including
manufacturers, retailers and caterers are making “free-
from” or “allergen-free” claims for their food products.
The food industry is committed to providing accurate
and consistent food labelling and communication.
Consumers likely to purchase “free-from” food products
fall into two groups. The first group of consumers are
those suffering from, or caring for someone with, an
intolerance or allergy to a particular food ingredient. For
these people, the presence of even very small amounts
of the allergen can be detrimental or, in the case of food
allergy, possibly fatal. The second group comprises those
for whom the avoidance of a particular ingredient is a
lifestyle choice. Regardless of the reason for purchase
the standard of a “free-from” food must be the same.
This industry guidance provides information to food
business operators on the appropriate use of “free-from”
food allergens claims. Relevant to both prepacked and
non-prepacked foods, it provides useful guidance for
food manufacturers and caterers, particularly smaller
enterprises considering making “free-from” claims. This
guidance should not be used as an enforcement tool but
will nevertheless be helpful for enforcement bodies, who
advise food businesses on best practice.
The guidance is an overview of the key considerations
for making accurate and reliable “free-from” claims, and
the preparatory work needed to substantiate them. This
aims to ensure “free-from” is applied both accurately
and consistently across the whole food industry. Some
food companies may have additional requirements that
go beyond legal compliance.
This guidance is not an exhaustive allergen
management guide. It does not address the use of ‘may
contain’ advisory statements, or alternative statements to
“free-from” or “allergen-free”. Terms such as “free-from
artificial colours/preservatives” and “meat-free” are out
of the scope of this guidance.
From a consumer perspective “free-from” means
a complete absence of the specified allergen in
the product. However, in practice it is the scientific
demonstration on an ongoing basis that the specified
allergen in the food product is at a level that ensures
safety and takes into account the analytical limit
of detection (LoD) for a recognised and accepted
laboratory test method. Scientific research is beginning
to point towards levels of allergens (thresholds) below
which adverse reactions are improbable. However, only
those for gluten, sulphur dioxide and/ or sulphites (and
lactose for infant formula only in the United Kingdom
and European Union) have been transferred into
regulatory limits. For true allergens, the focus is on limits
for precautionary allergen labelling, rather than “free-
from”.
A “free-from” claim stating the absence of a specific
food allergen in any food, including prepacked and non-
prepacked food (e.g. food sold loose or a menu item),
must be relevant and based on a comprehensive risk
assessment accompanied by rigorous controls (which
may include analytical testing) to ensure that the claim
is valid and not misleading. It is important that good
manufacturing and/or handling practices are observed
at all times with regard to the production and serving of
these specialised foods.
1) INTRODUCTION
A “free-from” allergen claim is an
absolute claim unless a regulatory
threshold has been set.
The claim “free-from”’ should
only be used following a rigorous
assessment of the ingredients,
process and environment.
Introduction
4. Risk assessment for
non-prepacked food-
stuffs and cateringForeword
Executive
Summary Introduction
Considerations
for making a
“free-from” claim Legislation
Risk assessment
for prepacked
foodstuffs Glossary References
Does the product contain the specified allergen as a deliberate ingredient or as part of a compound ingredient?
Ingredients that are officially exempt by EU legislation are acceptable (See section 3).
No
“free-from”
claim
Can make a
“free-from”
claim
Can you or your suppliers substantiate the “free-from” status of your raw materials, ingredients
(including additives and processing aids) and finished products? (See sections 4 5)
Is the specified allergen used in the manufacturing/catering environment
(e.g. elsewhere in a factory, or handling areas within a kitchen)?
Is the risk of cross-contamination of the specified allergen strictly controlled? (See sections 4 5)
Have you considered the role of a robust sampling testing programme as part
of verifying your allergen controls? (See sections 4 5)
Where testing has been carried out, is the specified
allergen undetectable (or the test result below 20 ppm
if the allergen is gluten)? (See sections 4 5)
Yes, testing would not be
appropriate for my product
Yes, testing would be
appropriate for my product
NO
YES
YES
YES
YES
NO
NO
NO
YES
YES
YESYES
NO
NO
Further consideration
should be given to the
consumer information
requirement (see
section 3).
* For some gluten-containing ingredients e.g. barley malt extract, they can be used so
long as the final product contains no more than 20 ppm gluten
*
For allergen management information see:
FSA Guidance on
Allergen Management
and Consumer
Information
BRC Global Standard
Food Safety Issue 7
FDE Guidance
on Food Allergen
Management for
Food Manufacturers
2) CONSIDERATIONS FOR MAKING A ‘FREE- FROM’ CLAIM?
Considerations
for making a
“free-from” claim
1 2 3 4 5 6 7
5. Guidance on “free-from” Allergen Claims
Risk assessment for
non-prepacked food-
stuffs and cateringForeword
Executive
Summary Introduction
Considerations
for making a
“free-from” claim Legislation
Risk assessment
for prepacked
foodstuffs Glossary References
Page 5
1 2 3 4 5 6 7
Overarching legislation
With the exception of gluten, there is no specific UK or EU legislation covering “free-from” claims. “Free-from” claims are regulated in accordance with
the provisions of General Food Law, to make sure the food is safe for consumption; and the regulations on food information, to make sure product
information is not misleading and is accurately communicated.
3) LEGISLATION
General Food Law, Regulation (EC) No 178/2002,
Article 14 on Food Safety Requirements establishes that:
1. Food shall not be placed on the market if it is unsafe.
2. Food shall be deemed to be unsafe if it is considered to
be:
(a) injurious to health;
(b) unfit for human consumption.
3. In determining whether any food is unsafe, regard shall
be had:
(a) to the normal conditions of use of the food by the consumer
and at each stage of production, processing and distribution, and
(b) to the information provided to the consumer, including
information on the label, or other information generally available
to the consumer concerning the avoidance of specific adverse
health effects from a particular food or category of foods.
Food Information to Consumers, Regulation (EU) No 1169/2011,
Article 7 on Fair Information Practices establishes that:
Food information shall not be misleading, particularly:
(a) as to the characteristics of the food and, in particular, as to its nature, identity, properties,
composition…
(b) by attributing to the food effects or properties which it does not possess;
(c) by suggesting that the food possesses special characteristics when in fact all similar
foods possess such characteristics.
Points (a) and (b) mean:
If your product is not produced to the principles laid down in this guidance and to the specified criteria,
your product is unlikely to be free from the specified allergen and therefore you should be careful not
to present it in such a way that may mislead the consumer into believing the product is free from the
specified allergen and therefore suitable for them. In this case, phrases that could have a similar meaning
to “free-from” or pictorials that can give the impression that the product is suitable for those allergic to an
allergen, should be avoided.
Point (c) means:
You cannot claim “free-from” on a product when all similar products would be “free-from”
Legislation
1/2
6. Guidance on “free-from” Allergen Claims
Risk assessment for
non-prepacked food-
stuffs and cateringForeword
Executive
Summary Introduction
Considerations
for making a
“free-from” claim Legislation
Risk assessment
for prepacked
foodstuffs Glossary References
Page 6
1 2 3 4 5 6 7
3) LEGISLATION contd
Specific allergen legislation
For the purpose of this guidance, gluten and, sulphur
dioxide have specific rules pertaining to them. Only
infant formula has thresholds for lactose in the United
Kingdom and European Union.
Gluten
Currently in the EU the only “free-from” claim which
is covered by specific legislation relates to gluten i.e.
“gluten-free”, “suitable for people intolerant to gluten”
or “suitable for coeliacs”. In addition to gluten, there are
other proteins within gluten-containing cereals that are
allergenic. Consequently a wheat, barley or rye allergy
should be considered differently to coeliac disease.
Since there is a legislative limit for claiming “gluten-free”,
there are exceptional circumstances where some gluten-
containing ingredients may be added to “gluten-free”
products providing the final product has a level of gluten
below the threshold of 20 ppm. Barley malt extract is an
example of this exception.
Commission Regulation (EC) No 41/2009 established
the rules for the use of terms concerning the absence
of gluten. From this date, rules relating to gluten will be
governed by Regulation (EU) No 1169/2011 and set
out in Commission implementing Regulation (EU) No
828/2014.
This regulation is explicit in permitting only these
statements to be used to provide information
to consumers on the absence of gluten in food.
Furthermore, if you are using the statements, the
conditions and compositional requirements laid out in
the regulation must be complied with.
It is misleading to suggest that a food possesses special
characteristics when in fact all similar foods possess
such characteristics, therefore you cannot claim “gluten-
free” on water and similar products.
For more information on gluten see FDF Gluten
Labelling Guidance
For more information about claiming gluten-free
in a catering environment see Coeliac UK
Sulphur dioxide and sulphites
There is no specific legislation for “free-from” sulphur
dioxide/sulphites claims; however the Food Information
to Consumers Regulation states that the allergen must
be listed in the ingredients list and emphasised when
the total SO2 for sulphur dioxide and sulphites is above
10ppm.
For more information on sulphites see BRC Allergen
Labelling Guidance (2013) Section 7
Lactose
In EU legislation, thresholds for making a “lactose-free”
claim have only been defined for infant and follow-
on formula, which prescribes that the lactose content
should be ≤ 10 mg/100 kcal (2.5 mg/100 kJ). A
number of European countries have specific guidance
thresholds for lactose however a level has not been
adopted in general EU legislation.
Exempt ingredients derived from
allergenic foodstuffs
Some specific ingredients derived from allergenic
foodstuffs are not allergenic themselves and have
been officially exempted in legislation from mandatory
labelling (See section 6 glossary under ‘EU Regulated
Allergens’ for these exemptions).
The statement “gluten-free” may only
be made where the food as sold to
the final consumer contains no more
than 20 mg/kg of gluten
Legislation
1/2
7. Guidance on “free-from” Allergen Claims
Risk assessment for
non-prepacked food-
stuffs and cateringForeword
Executive
Summary Introduction
Considerations
for making a
“free-from” claim Legislation
Risk assessment
for prepacked
foodstuffs Glossary References
Page 7
1 2 3 4 5 6 7
4) RISK ASSESSMENT FOR PREPACKED FOODSTUFFS
A rigorous, stringent and comprehensive risk assessment of the product, its ingredients and production is an
essential pre-requisite for proposing to apply a “free-from” label to any product. It should cover all elements from
raw materials to packing, assessing the probability of contamination by the allergen from various sources. It must be
proportionate to the increased probability of harming consumers, at whom those products are specifically targeted.
If an allergenic ingredient is present (e.g. used in other product lines), then the risk of cross-contamination from the
specified allergen must be strictly controlled with GMP or as part of the site’s HACCP system.
The scope of the risk assessment should consider the
following factors for prepacked foods:
1. Supplier quality assurance, raw material
approval controls supply agreements
a. Can the supplier consistently demonstrate that
all raw materials are “free-from” the specified
allergen and is this covered in the terms of supply
agreement?
b. Has the raw material supplier been initially
approved and regularly audited to assess their
ability to reliably maintain the “free-from” status of
the supplied raw materials?
2. Facility design
a. Is the production facility dedicated to exclude the
allergen for which the “free-from” claim is made?
b. If the production facility is not wholly dedicated,
is it sufficiently physically or time segregated to
eliminate the risk of cross-contamination (change
of work clothing, storage, production scheduling,
warehousing, material flows etc.)?
3. Production controls
a. Are defined control measures in place at the
manufacturing facility and have these controls been
validated?
b. Are these controls periodically verified and
continuously monitored?
c. If those controls include cleaning and sanitation,
have these been demonstrated reliably to remove
the allergen(s) of concern to the required extent?
4. Product testing
a. Testing for the specified allergen in the product can
be an effective way to verify allergen management
controls. It is never a substitute for good allergen
management. The necessity to test and how to
implement a robust programme depends on a
number of considerations. These include the way
the product is produced, the type of product and
the type and form of the allergen being tested
for. Have you considered the role and purpose
of testing and whether it would effectively verify
allergen management controls?
b. Where testing is considered appropriate and
necessary, have you considered:
1. What will be tested?
2. Where in the production process will the
samples be taken?
3. What test method is most appropriate?
4. Based on risk, how frequently should samples
be tested?
5. How much a sample should be and whether
this is representative?
6. What action will be taken following results?
Have you considered positive release
procedures to assure the “free-from” status of
the product?
5. Distribution transport practices
a. Have distribution and transport practices been
assessed in the risk assessment (considering off-site
storage or third party hauliers)?
Risk assessment
for prepacked
foodstuffs
For information on allergen management see FSA
Guidance on Allergen Management and
Consumer Information, BRC Global Standard
Food Safety Issue 7 and FDE Guidance on Food
Allergen Management for Food Manufacturers.
8. Guidance on “free-from” Allergen Claims
Risk assessment for
non-prepacked food-
stuffs and cateringForeword
Executive
Summary Introduction
Considerations
for making a
“free-from” claim Legislation
Risk assessment
for prepacked
foodstuffs Glossary References
Page 8
1 2 3 4 5 6 7
5) RISK ASSESSMENT FOR NON-PREPACKED
FOODSTUFFS AND CATERING
Special attention needs to be given to the following activities:
1. Catering environment
a. Are there segregated areas in the kitchen/
preparation environment or scheduled production
times where allergens can be controlled or absent?
b. Can key equipment be segregated or made bespoke
for making allergen-free recipes (e.g. colour coding)?
c. Consider separate equipment such as mixers or
toasters.
d. Consider storage environment of ingredients and
finished dishes.
e. Is there an effective cleaning regime in place that
is validated and verified to consistently remove the
specified allergen?
f. Consider change of work clothing and hygiene
practices.
2. Ingredients
a. Have you considered the allergen status of all
ingredients in your recipe?
b. Ingredient suppliers may only tell you what allergens
are in a product. Note this is NOT the same as an
ingredient being “free-from” a specific allergen.
“Free-from” status needs to be assured by you or
your supplier.
c. Ideally, select products which are already
manufactured to meet “free-from” criteria.
3. Staff training
a. Have all staff had suitable allergen training and
do they understand the importance of cross
contamination controls and their relevance to
allergenic consumers?
b. Do you have a member of staff with sufficient
knowledge to validate and audit the controls?
c. Is there effective communication between the
customer and relevant staff?
a) The incoming goods are already marketed by a manufacturer
as “free-from” and are sold in their original packaging or;
b) A full risk assessment has been completed for the
production of a “free-from” meal, specific to their kitchen,
that demonstrates they are capable of assuring “free-from”
status for the specified allergen.
Caterers should only make a “free-from” claim if:
For more information about claiming gluten-free in a catering environment see
Coeliac UK accreditation and training resources.
The risk assessment for non-prepacked food should generally consider the same factors for prepacked
(section 4). For catering and in-store production there needs to be specific considerations for the kitchen
and preparation environment and staff communication. Foods provided in a non-prepacked format will
require effective communication practices between the staff (preparation and sales or front and back of
house) and customers.
If in doubt these products should not make a “free-from” claim or any claim consumers would understand
as “free-from”.
Risk assessment for
non-prepacked food-
stuffs and catering
9. Guidance on “free-from” Allergen Claims
Risk assessment for
non-prepacked food-
stuffs and cateringForeword
Executive
Summary Introduction
Considerations
for making a
“free-from” claim Legislation
Risk assessment
for prepacked
foodstuffs Glossary References
Page 9
1 2 3 4 5 6 7
6) GLOSSARY
Glossary
Compound ingredient
An ingredient that is itself the product of
more than one ingredient.
(Regulation (EU) No 1169/2011)
Cross-contamination
The unintentional presence of another
substance in the final product. In the
context of allergens, it usually refers to
trace amounts of allergenic foods which,
whilst not of themselves unwholesome,
may be problematic for those suffering
from particular allergies. (FSA Guidance
on Allergen Management, 2006)
EU regulated allergens
The 14 substances listed in Annex II
of the Food Information to Consumers
Regulation (EU) No 1169/2011 (as
amended by Commission Delegated
Regulation No 78/2014) recognised
across Europe as the most common
ingredients or processing aids causing
food allergies and intolerances:
1. Cereals containing gluten namely wheat
(such as spelt and Khorasan wheat), rye,
barley, oats and their hybridised strains and
products thereof, except:
a) wheat based glucose syrups
including dextrose
b) wheat based maltodextrins
c) glucose syrups based on barley
d) cereals used for making alcoholic
distillates including ethyl alcohol of
agricultural origin
2. Crustaceans and products thereof
3. Egg and products thereof
4. Fish and products thereof, except:
a) fish gelatine used as carrier for
vitamin or carotenoid preparations
b) fish gelatine or Isinglass used as a
fining agent in beer and wine
5. Peanuts and products thereof
6. Soybeans and products thereof, except:
a) fully refined soybean oil and fat
b) natural mixed tocopherols (E306),
natural D-alphatocopherols, natural
D-alpha tocopherol acetate and
natural D-alpha tocopherol succinate
from soybean sources
c) vegetable oils derived phytosterols
and phytosterol esters from soybean
sources
d) plant stanol ester produced from
vegetable oil sterols from soybean
sources
7. Milk and products thereof (including
lactose), except:
a) whey used for making alcoholic
distillates including ethyl alcohol of
agricultural origin
b) lactitol
8. Nuts (namely almond, hazelnut, walnut,
cashew, pecan nut, Brazil nut, pistachio nut
and Macadamia nut (Queensland nut)) and
products thereof, except for nuts used for
making alcoholic distillates including ethyl
alcohol of agricultural origin
9. Celery and products thereof
10. Mustard and products thereof
11. Sesame seeds and products thereof
12. Sulphur dioxide and/ or sulphites at
concentrations of more than 10mg/kg
or 10mg/litre in terms of the total SO2
which are to be calculated for products
as proposed ready for consumption or as
reconstituted according to the instructions
of the manufacturers
13. Lupin and products thereof
14. Molluscs and products thereof
Food allergen
This is the substance in a food that can
cause an allergic reaction. Allergens are
normally proteins and in some people,
the immune system thinks allergens
are foreign or dangerous. The immune
response to these allergenic proteins is
what leads to allergic reactions. The EU
states 14 specific foods which are of
public health importance (most potent and
prevalent food allergens in Europe) which
are listed in Annex II to the EU FIC. (FSA
Allergens Technical Guidance, 2015)
Food allergy
An adverse reaction to a food that
involves the immune system and can be
a potentially life threatening condition.
Symptoms can appear within minutes, or
up to several hours after a person has
eaten a food they are allergic to. There
is no cure for food allergy. An allergic
individual must avoid the food which
makes them ill. (FSA Allergens Technical
Guidance, 2015)
Food intolerance
Most food intolerances do not involve the
immune system and are generally not
life-threatening. However, they can make
someone feel very ill or affect their long-
term health. Examples of food intolerance
include lactose and gluten intolerance.
(FSA Allergens Technical Guidance,
2015)
glossary contd...
1/2
10. Guidance on “free-from” Allergen Claims
Risk assessment for
non-prepacked food-
stuffs and cateringForeword
Executive
Summary Introduction
Considerations
for making a
“free-from” claim Legislation
Risk assessment
for prepacked
foodstuffs Glossary References
Page 10
1 2 3 4 5 6 7
6) GLOSSARY
Glossary
Free-from
Foods made without certain common
allergenic ingredients, such as milk,
egg or cereals containing gluten in a
controlled environment which have been
scientifically demonstrated to be below
the analytical limit of detection of a testing
method. (FSA Allergy: What to consider
when labelling food, 2015)
Gluten
A protein fraction from wheat, rye, barley,
oats or their crossbred varieties and
derivatives thereof, to which some persons
are intolerant and which is insoluble in
water and 0,5 M sodium chloride solution.
(Regulation (EU) No 828/2014)
Gluten-free
The statement “gluten-free” may only
be made where the food as sold to the
final consumer contains no more than 20
mg/kg of gluten. (Regulation (EU) No
828/2014)
Good manufacturing practices
(GMP)
Implemented procedures and practices
undertaken using best practice principles.
(BRC Global Standard Food Safety
Issue 7)
Hazard analysis and critical
control points (HACCP)
A system that identifies, evaluates and
controls hazards which are significant for
food safety. (BRC Global Standard Food
Safety Issue 7)
Lactose
A disaccharide of glucose and galactose
and the primary sugar of mammalian milk.
Lactose intolerance is not to be confused
with intolerance or allergy to (cow’s) milk
proteins. (EFSA Lactose Opinion, 2010)
Limit of detection
The smallest measure that can be
detected with reasonable certainty for
a given analytical procedure. (IUPAC
Goldbook online)
Positive release
Ensuring a product or material is of an
acceptable standard prior to release for
use. (BRC Global Standard Food Safety
Issue 7)
ppm
Parts per million
Physical segregation
To keep one food or food ingredient
separate from another through managing
space. The segregated area should be
designed to a high standard of hygiene,
where practices relating to personnel,
ingredients, equipment, packaging and
environment aim to prevent product
contamination. (BRC Global Standard
Food Safety Issue 7)
Precautionary allergen
labelling
Voluntary advisory labelling on possible
cross-contamination with allergens. (FSA
Guidance on Allergen Management,
2006)
Prerequisite
The basic environmental and operational
conditions in a food business that are
necessary for the production of safe food.
These control generic hazards covering
good manufacturing practice and good
hygienic practice and shall be considered
within the HACCP study. (BRC Global
Standard Food Safety Issue 7)
Risk assessment
The identification, evaluation and
estimation of the levels of risk involved
in a process to determine an appropriate
control process. (BRC Global Standard
Food Safety Issue 7)
Threshold
The term refers to the amount needed
to elicit an allergic reaction in a sensitive
individual within a given population. (FSA
Guidance on Allergen Management,
2006)
Validation
Obtaining evidence to demonstrate the
effectiveness that a control or measure,
if properly implemented, is capable of
delivering the specified outcome. (BRC
Global Standard Food Safety Issue 7)
Verification
The application of methods, procedures,
tests and other evaluations, in addition to
monitoring, to determine whether a control
or measure is or has been operating as
intended. (BRC Global Standard Food
Safety Issue 7)
1/2contd
11. Guidance on “free-from” Allergen Claims
Risk assessment for
non-prepacked food-
stuffs and cateringForeword
Executive
Summary Introduction
Considerations
for making a
“free-from” claim Legislation
Risk assessment
for prepacked
foodstuffs Glossary References
Page 11
1 2 3 4 5 6 7
7) REFERENCES
Regulation (EC) No 178/2002 of
the European Parliament and of
the Council of 28 January 2002
laying down the general principles
and requirements of food law,
establishing the European Food
Safety Authority and laying down
procedures in matters of food safety,
as amended, applied from 21 February
2002.
Commission Directive 2006/141/
EC of 22 December 2006 on infant
formulae and follow-on formulae
and amending Directive 1999/21/EC,
repealed from end of 2015 by Regulation
(EU) No 609/2013 of the European
Parliament and of the Council of 12 June
2013 on food intended for infants and
young children.
Commission Regulation (EC)
No 41/2009 of 20 January 2009
concerning the composition and
labelling of foodstuffs suitable for
people intolerant to gluten, repealed
from 20 July 2016.
Regulation (EU) No 1169/2011 of the
European Parliament and of the
Council of 25 October 2011 on the
provision of food information to
consumers, as amended, applied from
13 December 2014.
Commission Implementing
Regulation (EU) No 828/2014 of
30 July 2014 on the requirements
for the provision of information
to consumers on the absence or
reduced presence of gluten in food,
applies from 20 July 2016.
Commission Delegated Regulation
(EU) No 78/2014 of 22 November
2013 amending Annexes II and III
to Regulation (EU) No 1169/2011
of the European Parliament and
of the Council on the provision of
food information to consumers,
as regards certain cereals causing
allergies or intolerances, applied from
19 February 2014.
EFSA Scientific Opinion on lactose
thresholds in lactose intolerance
and galactosaemia. (EFSA Journal
2010;8(9):1777)
Opinion
BRC Guidance on Allergen Labelling
and the Requirements in Regulation
1169/2011 (in partnership with FDF)
(March 2013)
Guidance Addendum
FDE Guidance on Food
Allergen Management for Food
Manufacturers (January 2013)
Guidance
FDF Gluten Labelling Best Practice:
How to Label Pre-Packed Foods
Which Include Cereals Containing
Gluten (in partnership with BRC,
Anaphylaxis Campaign and Coeliac
UK (June 2015)
Guidance
FSA Technical Guidance Food
Allergen Labelling and Information
Requirements under the EU
Food Information for Consumers
Regulation No. 1169/2011 (April
2015)
Guidance
FSA Guidance on Allergen
Management and Consumer
Information (2006)
Guidance
FSA Guidance on Composition and
Labelling of Foodstuffs Suitable for
People Intolerant to Gluten (January
2012)
Guidance
FSA Allergy: What to consider when
labelling food (2015)
Guidance
FSA The impact of Food Allergy
Training
International Union of Pure and
Applied Chemistry (IUPAC)
Goldbook Online
BRC Global Standard Food Safety
Issue 7 and Understanding Allergen
Management (2015)
Standard
Coeliac UK
Accreditation Training
References
12. Guidance on “free-from” Allergen Claims
Risk assessment for
non-prepacked food-
stuffs and cateringForeword
Executive
Summary Introduction
Considerations
for making a
“free-from” claim Legislation
Risk assessment
for prepacked
foodstuffs Glossary References
Page 12
1 2 3 4 5 6 7
The Food and Drink Federation is the voice of the UK food and drink industry, the
largest manufacturing sector in the country. Our sector directly employs around
400,000 people and accounts for almost 16% of the UK’s total manufacturing
sector by value. We are an essential partner to UK farmers, buying the bulk of
what they produce.
Our membership comprises manufacturers of all sizes as well as trade
associations dealing with specific sectors of the industry. In representing the
interests of our members, we focus on the following core priorities:
• Food Safety and Science
• Health and Wellbeing
• Sustainability
• Competitiveness
Retail is an exciting, diverse and dynamic industry undergoing
transformational change. The BRC is at the forefront – enhancing,
assisting, informing and shaping. Our mission is to make a positive
difference to the industry and to the customers it serves. Our broad
range of stakeholders demonstrates how retailing touches almost every
aspect of our culture.
The BRC leads the industry and works with our members to shape
debates and influence issues and opportunities that will help make that
positive difference. We care about the careers of people who work in
our industry, the communities retail touches and competitiveness as a
fundamental principle of the industry’s success – our 3Cs.
Food and Drink Federation
6 Catherine Street
London
WC2B 5JJ
Tel: 020 7836 2460
Email: generalenquiries@fdf.org.uk
Twitter: @Foodanddrinkfed
www.fdf.org.uk
British Retail Consortium
21 Dartmouth Street
London
SW1H 9BP
Tel: 020 7854 8900
Email: info@brc.org.uk
Twitter: @the_brc
www.brc.org.uk
ABOUT FDF ABOUT BRC