West Yorkshire Trading Standards Service. Food Standards. Trevor Gray May 2011

Transcription

1 Food Standards Trevor Gray May 2011

2 Legislation FOOD SAFETY ACT 1990 FOOD LABELLING REGULATIONS 1996 VARIOUS OTHER SPECIFIC REGULATIONS

3 Scope of Labelling Requirements Food which is ready for delivery to the ultimate consumer or to a catering establishment.

4 Main Exemptions From General Labelling Hen eggs Spreadable fats Wines/spirits/liqueurs Fresh fruit & vegetables Preserved sardines & tuna In so far as their labelling is regulated by EU Regulations

5 General Labelling Requirement for Prepacked Food Name of food List of ingredients QUID declaration (where necessary) Durability indication ( best before or use by ) Any special storage conditions/conditions of use Name and Address of manufacturer, packer or an EC seller Particulars of origin if otherwise misleading Instructions for use (if difficult to use without) Indication of GM soya or maize.

6 Name Of Food Name prescribed by law Haddock, Butter, Natural Mineral Water c.f Reserved Descriptions Customary name Spaghetti Bolognese, Eccles cake, Hot dog Indication of true nature of food Chicken Korma - Pieces of marinated chicken breast in a mild and creamy curry sauce with coconut, tomatoes and cashew nuts.

7 Name Of Food True Nature of Food Name shall be sufficiently precise to inform the purchaser of the true nature of the food, and to enable it to be distinguished from products with which it could be confused. Beef burger with ox heart?

8 Name Of Food- Indication of Physical condition or treatment Where a purchaser could be misled* by the omission of an indication that the food: Is powdered or in any other physical condition Been dried, frozen, concentrated, smoked The food name shall include or be accompanied such an indication Previously frozen do not refreeze *Is the quality of the food unchanged?

9 Ingredients List must have an appropriate heading which consists of, or includes the word ingredients. Beef and Vegetable Soup-, Ingredients: Water, Plum Tomatoes (13%), Onions, Carrots, Tomatoes, Beef (6%), Potatoes, Swede, Celery, Wheat Flour, Light Ale (2%) [Water, Malted Barley, Hops, Molasses Sugar], Beef Extract Blend [Beef Stock (Beef, Water, Salt), Yeast Extract, Beef Extract (Beef, Water, Salt), Salt, Celery Extract, Pepper Extract], Vegetable Oil, Salt, Ground Bay Leaf, Black Pepper.

10 Ingredients Descending order by weight (at time of preparation) Concentrated or dehydrated ingredients: may be when re-constituted Mixture of fruits/vegetables/nuts etc. - in varying proportions Name used must be one that could be used as a name of food Generic names Flavouring (s) Additives Compound ingredients

11 Generic Names (subject to allergen declarations) Cheese Cocoa Butter Crumbs or Rusk Fat Fish Flour Glucose Syrup Gum Base Herb(s)/Mixed Herbs Milk Proteins Oil Spice(s)/Mixed Spices Starch Sugar Wine Meat (+ name of animal)

12 Generic Names (cont.) Schedule 3 Generic Name Type of Ingredient Conditions of Use Fish Any Species of Fish The labelling of the food of which the fish is an ingredient must not refer to specific species of fish

13 Categories of Additives Acid Acidity Regulator Anti-Caking Agent Anti-Foaming Agent Antioxidant Bulking Agent Colour Emulsifier Emulsifying Salts Firming Agent Flavour Enhancer Flour Treatment Agent Gelling Agent Glazing Agent Humectant Modified Starch Preservative Propellant Gas Raising Agent Stabiliser Sweetener Thickener

14 Compound Ingredients Generally the name of the ingredients in a compound ingredient should be given In addition to or instead of name of compound ingredient If named compound ingredient, ingredients must immediately follow the name

15 Exceptions For Compound Ingredients Ingredients of a compound ingredient are not required where the compound ingredient: is exempt from ingredients listing e.g. Brandy, Vinegar is covered by a permitted generic name e.g. Herbs, Wine Is less than 2% and defined in EC law (e.g. chocolate, jam) Mixed herbs and spices at less than 2%

16 Foods Not Requiring An Ingredients List Fresh Fruit & Vegetables (Not peeled or cut) Carbonated Water Vinegar Cheese/Butter/Fermented Milk & Cream Single Ingredient Foods (Including Flour) Drinks over 1.2% ABV

17 Added Ingredients Cheese, butter, fermented milk and cream Vinegar If these contain other ingredients then list under headings: Added Ingredients e.g. Strawberry yogurt: Added Ingredients Strawberries, Sugar

18 Ingredients which need not be named Temporarily separated Additives in an ingredient- if no technological function in finished product Solvent/carriers for additives Processing aids N.b providing none of the above are allergens

19 QUID Quantitative Ingredient Declaration The quantity of an ingredient, or category of ingredients, used in the preparation of a food must be stated in certain circumstances.

20 QUID Required where the ingredient or category of ingredients: Appears in the name of the food, or is usually associated with that name e.g. Strawberry Flan, Fish Pie, Lancashire Hotpot (Lamb / Mutton) Is emphasised on the labelling in words, pictures, or graphics e.g. Made with real cream Is essential to characterise a food

21 QUID Not required for: Products bearing a drained weight e.g. Tuna in Brine Drained Weight 170g Ingredients where E.U. rules already require a quantitative statement (e.g. jam) Ingredients used in small quantities for the purpose of flavouring (2% or less) Ingredients where consumer choice is not likely to be affected e.g. Chicken Ready Meal with Potatoes Peas & Carrots Mixtures of fruit, nuts, vegetables, spices or herbs, where none predominates Loose and ppds foods (except meat products)

22 QUID (Sch 4A) Loose/prepacked for direct sale meat products require QUID except: Sandwiches, pizzas, soups etc Assemblage of 2 or more ingredients, not processed, for consumption without further treatment (salads, wraps, pittas)

23 QUID Quantity expressed as percentage at time of preparation of the food i.e. Mixing Bowl stage Where moisture loss occurs in cooking, % of ingredient is against the finished product e.g. biscuits, pies

24 QUID Required indication should be: In the name of the food, or In the list of ingredients

25 Date Marking Pre packed foods need to be labelled with either: A use by date, or A best before date

26 USE BY Date Is applied to highly perishable foods likely, after a short time, to present a danger to human health. These foods must be kept at low temperatures. e.g. fresh meat, meat products, yoghurts, sandwiches, cream cakes. IT IS ILLEGAL TO SELL, OR DISPLAY ON SHELVES, FOOD PAST ITS USE BY DATE.

27 BEST BEFORE Date Is applied to almost all pre-packed food which does not bear a USE BY date. A food must keep its specific properties until that date. Any special storage conditions should be stated. It is not illegal to sell food past its BEST BEFORE date unless it has deteriorated

28 EGGS Eggs are a special case. They must be removed from sale no more than 21 days after laying. 7 days before the expiry of the Best Before date

29 Date Marking Best Before BEST BEFORE followed by DAY/MONTH/YEAR Or where food < 3 months shelf life DAY/MONTH where food > 3 months <18 months BEST BEFORE END MONTH/YEAR where food > 18months BEST BEFORE MONTH/YEAR or YEAR ONLY

30 Date Marking Use By Use By followed by: DAY / MONTH or DAY / MONTH / YEAR

31 Exemptions From Date Marking Fresh Fruit & Vegetables (Not peeled or cut) Wine, liqueur wine, etc. Drinks > 10% ABV Soft drinks/fruit juices for catering over 5 Litres Flour Confectionery and bread normally consumed within 24 hours Vinegar Salt Solid Sugar Chewing Gum Edible Ices in individual portions

32 Sweeteners and Added Sugars Foods containing sweetener(s) and/or added sugar must be marked with an indication in the name of the food - with sweetener(s) or with sugar(s) and sweetener(s). If the sweetener is aspartame, it must have the indication - contains a source of phenylalanine If the food contains more than 10% polyols, it must have the indication - excessive consumption may produce laxative effects

33 Caffeine Drinks with a caffeine content of more than 50mg per litre must be labelled: High caffeine content x mg/100ml DOES NOT APPLY TO TEA OR COFFEE OR EXTRACTS OF TEA OR COFFEE BEARING THOSE NAMES

34 Liquorice Any confectionery or drink containing glycyrrhiznic acid or its ammonium salt (100mg/kg to 4g/kg) must be labelled: Contains liquorice. > 4g/kg of glycyrrhiznic acid must be labelled: contains liquorice- people suffering from hypertension should avoid excessive consumption

35 Allergen Labelling Foods containing specified allergens or their derivatives must be labelled as such

36 Allergenic Ingredients 1. These cereals containing Gluten: wheat, rye, barley, oats, spelt, kamut and their hybridised strains. 2. Crustaceans 3. Eggs 4. Fish 5. Peanuts 6. Soybeans

37 Allergenic Ingredients 7. Milk 8. Nuts: almond, hazelnut, walnut, cashew, pecan, brazil, pistachio, macadamia, queensland 9. Celery 10. Mustard 11. Sesame seeds 12. Sulphur dioxide and sulphites at >10mg/kg or litre 13. Lupin 14. Molluscs

38 Allergenic Ingredients Manner of labelling Where any food containing any allergenic ingredient, or any ingredient originating from an allergenic ingredient, does not specify the allergenic ingredient in the name of the food, that food shall be marked or labelled with a clear reference to the name of the allergenic ingredient concerned

39 Allergenic Ingredients Manner of labelling (continued) Drinks over 1.2% ABV Mark or label the food with the word Contains followed by the name of the allergenic ingredient or In the case of an ingredient derived from an allergenic ingredient, Contains followed by the name of the ingredient and a reference to the allergenic ingredient from which it originates

40 Allergenic Ingredients Manner of labelling (continued) Regulations not prescriptive as to the manner of marking FSA guidance notes encourage the use of an information box

41 Allergenic Ingredients Labelling requirements DO NOT currently apply to: Non-prepacked food (e.g. Deli Sales) Food pre-packed for direct sale (on the premises where it is packed, market stall) Food supplied to be eaten on the premises (e.g. restaurants, cafes, pubs etc.)

42 Intelligibility of Label etc Clearly legible and indelible Conspicuous place... easily visible Not hidden, obscured or interrupted by any other written or pictorial matter

43 Sale To Other Than Ultimate Consumer Food labelling info in trade documents (either before or accompanying product) External packaging must give: Name of food Name and address of manufacturer or packer or seller Minimum durability date

44 Non pre-packed food and food prepacked for direct sale These foods require: Name of food Indication of additives Antioxidant, colour, flavouring, flavour enhancer, preservative, sweetener Meat content (if applicable) Indication of GM/Irradiated ingredients Raw milk warning

45 Catering Establishments Descriptions must be accurate and not mislead E.g origin claims, method of production Indication of GM/Irradiated ingredients Raw milk warning Milk supplied in this establishment has not been heattreated and may therefore contain organisms harmful to health

46 Nutrition Labelling This is not compulsory, unless a nutrition claim is made. e.g. Low Calorie, Low Fat, High Fibre

47 Nutrition Labelling Big 4 Energy value kj/kcal Protein Carbohydrates Fat Big 8 Energy value kj/kcal Protein (x) g Carbohydrates of which: sugars Fat of which: saturates Fibre Sodium All values should be per 100g or 100ml. Amounts per quantified serving may also be given.

48 Nutrition Labelling Energy (x) kj and (x) kcal Protein Carbohydrates of which: Sugars Polyols Starch Fat of which: saturates Mono-unsaturates polyunsaturates Fibre Sodium Vitamins (x units) Minerals (x units)

49 Nutrition Labelling Amounts to be per 100g or 100ml of food In addition may give Amounts per quantified serving provided that Total number of portions per pack is also given NPP food nutrient and energy (per 100g)

50 Nutrition Labelling Tabular format (where space permits) Figures may be based on food after preparation/cooking Nutritional information calculated by Analysis of finished product Average ingredient values Accepted data (McCance and Widdowson)

51 Nutrition Labelling Some common issues Not tubular format Salt instead of sodium quoted Serving sizes unrealistic Cooked vs uncooked Inaccurate (LACORS tolerances)

52 Food Labelling Sources of Guidance Food Standards Agency various guidelines e.g. Country of origin, Nutrition labelling Clear Labelling Task Force Guidelines QUID Date marking Food Law Guide Criteria for Fresh, Pure, Natural, etc Industry Codes of Practice LGR (LACORS)

53 Industry Codes of Practice BMMA standard of good manufacturing practice Reformed and formed meat products Prepared fish products association QUID guidance The Biscuit, Cake, Chocolate and Confectionery Alliance, British Soft Drinks Association

54 Food Standards Agency Guidance Examples: Criteria for use of the terms Fresh, Pure, Natural etc. Country of Origin labelling Clearer food labelling

55 Criteria for the use of the Terms Fresh etc Fresh, natural, pure, traditional, original, authentic/real/genuine, home made, farmhouse, hand-made, premium, finest, quality, best

56 Product Specific Regulations Jam and similar products Cocoa and chocolate products Bottled water Meat products Wine Spirit drinks Beef Coffee and chicory Condensed and dried milk Supplements Fish Fruit juices Honey Energy restricted foods Infant and follow-on formula Materials and articles Mineral, spring and bottled waters Novel foods and GMOs Olive oil Baby/infant foods Sugar products

57 Egg Labelling- loose The weight grade Quality Class (which must always be Class A for retail sales) The Best Before date (maximum 28 days from date of laying) Registered packing station number Storage instructions, e.g. Keep refrigerated after purchase The method of farming used to produce the eggs

58 Meat Products Definition (Sch 3 FLR)- skeletal muscle with naturally included tissue excluding heart, tongue, tail, MRM Fat and connective tissue limits Reserved descriptions- compositional requirements

59 Meat Products Species Fat % Connective tissue (%) Pork Birds and rabbits All other red meat and mixtures 25 25

60 Meat Products Name of food Beef Burger 62% Economy burger 47% Minimum meat Meat pie (uncooked) 12.5%, 11% ( 200g), 10% (<100g) Pasty, Sausage roll 6% Sausage 30% Pork sausage 42%

61 Meat Products Having the appearance of a cut, slice, joint etc of meat or cured meat- food name must include reference to: other animal products Starch/protein added for non-technological purpose >5% added water (>10% uncooked cured meat)

62 Beef Labelling Reference number or code for traceability back to the animal or group of animals from which the beef came. Born in: (Country) Raised in: (Country) Slaughtered in: (Country) and the approval number of the slaughterhouse. Cut in: (Country) and the approval number of the cutting or boning plant. If the animal was born, raised and slaughtered in the same Member State, items 2 and 3 on the above list may be replaced with Origin : UK or British Beef for example.

63 Beef Labelling Any beef which comes from outside the EU should be labelled with the name of the country of slaughter and Origin: Non-EC Labelling- prepacked and loose Traceability records

64 Additives Food Additives (England) Regulations 2009 Must be permitted additives Legal levels must not be exceeded Category plus name or serial number in ingredients list e.g. colour (cochineal) colour (E120)

65 Additives Permitted additives Foods which may not contain additives Foods which may only contain certain additives Additives permitted only in certain foods Maximum levels set

66 Additives Common issues Excessive use of colours: takeaway curry, imported sweets Vegetable extracts used as colours Carry over sulphites Illegal colour Illegal use of permitted colour

67 Colour warning (20/7/2010) Food Additives (England) Regulations 2009 Reg EC No. 1333/2008- Article 24 and Annex V name or E number of the colours: May have an adverse effect on activity and attention in children Sunset yellow E110, Quinoline yellow E104, Carmoisine E122, Allura red E129, Tartrazine E102, Ponceau 4R E124

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69 Regulation EC 1924/2006 on nutrition and health claims made on foods The Nutrition and Health Claims (England) Regulations 2007 Applicable on 1 July 2007 Procedure for approval of claims Positive list of permitted claims Defined nutrient profile for each claim

70 Health and Nutrition Claims general requirements Must not be false, ambiguous or misleading Must not cause doubt about safety or adequacy of other foods Must not encourage excessive consumption Must not imply that a balanced diet is insufficient Must not refer to changes in bodily functions which may cause fear in the consumer Claim must relate to proven benefit

71 Other Food Offences General Food Regulations 2004 Article 12 (food and feed exported from the Community) in so far as it relates to food; Article 14(1) (food safety requirements); Article 16 (presentation) in so far as it relates to food; Article 18(2) or (3) (traceability) in so far as it relates to food business operators; Article 19 (responsibilities for food: food business operators).]

72 Food Information Regulations Due to replace Food Labelling Regulations 2012 Phased introduction 2012 to 2015 Front of pack nutritional info on prepacked foods Minimum print size, legible, comprehensible Unprocessed foods exempted Allergen information Extended to non-prepacked and caterers

73 Useful websites ec.europa.eu (sanco-news) (food standards agency) (Reading Scientific Services)