The Spanish trial looking at COOL (Country of Origin) food labelling for dairy products when used as an ingredients is not the only EU COOL trial in place. Are we going to see diversification in this area of food and drink labelling?
For more information.............https://www.foodnavigator.com/Article/2018/08/03/Spain-s-competition-watchdog-urges-caution-on-geographic-labels-for-dairy
The latest version of the BRC food safety standard is now available with audits against V8 starting 1st February 2019.The link provides a quickstart guide and useful checklist.
Click the link to read more ............ https://brcglobalstandards.com/brc-global-standards/food-safety/food-safety-issue-8/
The SALSA Food Safety Standard Issue 5 is now available with audits against the new issue from 1st September 2018. Click here to read more ...............https://www.salsafood.co.uk/
EC launches front of pack food labelling review : The European Commission has launched an investigation into front of pack (FOP) nutritional labelling. It said that it intends to facilitate a discussion on FOP labelling between Member States and stakeholders with the aim of helping consumers select healthier food choices.
For those of you not totally clear on what HACCP is read the helpful guidance notes on the link below.
Read more............... /food_safety/file/WHAT_IS_HACCP(1).pdf
FDF have published a useful set of guidance notes to help you with developing Comparative Nutritional Food Labelling Claims
Read more .......https://www.fdf.org.uk/guidance-on-comparative-nutrition-claims.aspx
Here are a few helpful food hygiene tips for use in food preparation answering many of the common myths.
Read more and take the quiz ...............http://www.foodstandards.gov.scot/consumers/food-safety/at-home/kitchen-crimes.
In the United Kingdom most products described as dietary or food supplements are regulated as foods . It is the responsibility of the importer to ensure that their product complies with the necessary legislation.
FDF have recently published a useful Guide to Setting Product Shelf Life with the aim of reducing food waste without compromising Food Safety.
Read more here..............https://www.fdf.org.uk/corporate_pubs/shelf-life-guidance.pdf
Food businesses in the UK will be required to put in place practical steps to manage acrylamide within their food safety management systems under new EU legislation which will apply from April 2018.
Sarah Howarth looks at the contribution of UK food and drink products to overseas trade. She considers some of the export challenges facing the UK after Brexit with a focus on the CODEX food labelling standards.
For thoughts and perspectives on The Future of Food Labelling New Food August 2017 by Sarah Howarth
New rules to apply to EU Organic Food Labels in order to increase consumer confidence.
Extension to the enforcement timeline of the new rules relating to Food Labeling :Nutrition Labeling of Standard Menu Items in Restaurants and Similar Retail Food Establishments
Read more ................https://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/LabelingNutrition/ucm515020.htm
Six major food companies selling food and drink across Europe have announced they will develop a colour-coded nutrition label on their products in the recognition that clear nutrition labelling can play an important role in helping consumers to make healthier choices. Read more.... http://evolvednutritionlabel.eu/
British retailers have today taken a lead in encouraging more responsible behaviour towards alcohol by unveiling a newly revised label that will appear on alcoholic products in supermarkets across the country.
EU to set maximum acrylamide levels in ready-to-eat foods
Plans are in place to set maximum levels for acrylamide in ready-to-eat foods where acrylamide is present. Foods affected, will be decided later this year and are likely to include baby foods; breakfast cereals, bakery and fried potato products. This will require food business operators to comply with compulsory measures to reduce the risk of acrylamide forming in food.
Click here for further reading............http://ec.europa.eu/food/safety/chemical_safety/contaminants/catalogue/acrylamide_en
Acrylamide in Foods – “Going for gold”
What is Acrylamide? Acrylamide is a chemical substance formed by a reaction between amino acids and sugars. It typically occurs when foods with high starch content such as potatoes, root vegetables and bread, are cooked at high temperatures (over 120°C) in a process of frying, roasting or baking.
Potential health effects of acrylamide - Laboratory tests show that acrylamide in the diet causes cancer in animals. While evidence from human studies on the impact of acrylamide in the diet is inconclusive, scientists agree that acrylamide in food has the potential to cause cancer in humans as well and it would be prudent to reduce exposure.
Foods high in acrylamide - Acrylamide is found in wide range of foods including roasted potatoes and root vegetables, chips, crisps, toast, cakes, biscuits, cereals and coffee.
Click here for the Acrylamide Tool Kit……………….http://www.food.gov.uk/science/acrylamide-0
Manufacturers of packaged goods must now ensure packs provide details on energy value; fat; saturates; carbohydrate; sugars; protein and salt. The move is designed to provide consumers with nutritional information to enable them to make more informed healthier food choices.
Foodstuffs exempted from the mandatory nutrition declaration are listed in Annex V of EU FIR. Exemptions relate mainly to minimally processed foods and those with little nutritional value. Food directly supplied by manufacturer of small quantities of products to the final consumer or to local retail establishments directly supplying the final consumer is also exempt under Annex V point 19. DoH interpret “manufacturer of small quantities” to be a micro business under the EU and UK definition: less than 10 employees and a turnover/balance sheet total of less than €2m (£1.4m). DoH interprets “local” retail establishments to be those in the same county as the manufacturer or in an adjoining county provided this is no more than 35 miles (50 KM) from the county border.
Click here for further guidance...........http://www.fdf.org.uk/corporate_pubs/Food_Drink_Labelling_toolkit.pdf
For more information on the recent Department of Health Guide read more here ............./food_safety/file/2016_Nutrition_Technical_Guidance.pdf
for more information......./food_safety/file/foodlabellingsugar.pdf
Indian restaurant owner accused of killing a customer as a result of undeclared allergens in food served ….
These products must respect specific labelling requirements laid down in a European Union (EU) regulatory directive (Directive 2002/46/EC) on food supplements.
For further information, read more here...
Don't eat some of our products every day' Mars Foods is to advise consumers to limit the consumption of certain products.
In the EU, geographical indications of wines and spirits are protected under Regulation (EC) No 110/2008.1Pursuant to that regulation, it is prohibited, inter alia, to misuse, imitate or even evoke protected indications such as “Calvados” on non-compliant products.
European food labelling legislation Regulation (EU) No. 1169/2011 on Food Information to Consumers introduced in December 2014 sets out requirements for ‘voluntary labelling’- including country of origin - stating that any additional voluntary claims must not mislead, be ambiguous or confuse consumers.
Tesco faced a backlash for using fictitious British farm names to sell produce from as far afield as Chile but it’s an EU-wide practice.
Learn more about the voluntary industry pledges across food and drink aiming at improving the health of the nation.
F1. Out of Home Energy (kJ/kcal) Labelling
F3(a). Non use of Artificial Trans Fat
F6. Fruit and vegetables
F7(a). Front of Pack Nutrition Labelling
F8. Saturated Fat Reduction
F9. Salt Reduction 2017
Department of Health guidance on Nutritional Labelling
A useful summary guide from FDF on back of pack nutritional labelling
"I organised for Howarth Food Safety to complete two tier HACCP training for our HACCP Team with the main group undertaking Level 2 and then myself and a colleague, who lead the team ,completing Level 3. The training was extremely professional and fluid, completing the first part in a large group and the second core personal to our requirements with a small group. I would recommend Sarah and will use her again in the future"