In 2014, the law is changing and the majority of food businesses will be required to provide detailed information about the allergens within the food that they sell.
This will mean food businesses must check every product or dish against the key known allergens. Food businesses need to label their ingredient’s list by bolding the ingredients.
Food outlets must create an information source for customers and consumers.
The new legislation will be extended to include restaurants, event caterers, hotels, cafes – in fact any food outlet.
Jamie Oliver’s Portsmouth restaurant was fined £8500 after it served pasta to a coeliac after she requested a gluten free meal.
So the implications of not labelling allergens are serious.
There are 14 food allergens which are listed on a food label and these will show on your food label for the Nutrition Program.
These rules run until 12/12/14 but things are changing then. See Food Standards Agency website.
- cereals containing gluten
- nuts -almonds, hazelnuts, walnuts, pecan nuts, Brazil nuts, pistachio, cashew and macadamia(Queensland) nuts
- crustaceans – prawns, crabs, lobster and crayfish
- molluscs – clams, mussels, whelks, oysters, snails and squid
- sesame seeds
- celery and celeriac
- sulphur dioxide and sulphites at levels above 10mg/kg or 10mg/litre expressed as S02 – preservative found in some dried fruit
From 13th December 2013
Labelling rules in European Directives 2003/89/EC and 2006/142/EC ensure that all consumers are given comprehensive ingredient listing information and make it easier for people with food allergies to identify ingredients they need to avoid.
If you eat out allergen labelling is changing too.
Download FDF guide on this link
Safety Audit Systems has training and advice