EU Food Information for Consumers Regulations
What You Need To Know About
Food Allergen Labelling
Meet the Food Safety Team @ Bexley
Listening to you, working for you
www.bexley.gov.uk
What we are going to cover today
• The legislation & loose foods
• What is food allergy?
• The 14 allergenic ingredients
• Handling allergens in your business
• What you need to do
• Communicating
• Questions
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Regulation 1169/2011 – introduced in 2011
• New rules on allergen labelling – from 13.12.14
• Existing requirements for pre-packed foods are retained
• New requirement to emphasise allergenic foods
in the ingredients list
• New requirement to provide allergy information
for unpackaged food/loose food
• There are criminal sanctions
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Scope of the Regulations
All food businesses need to provide allergen
ingredients information direct to the final consumer
restaurants, canteens,
cafes, schools
takeaways
mobile caterers, home
caterers, market stalls
bakeries, deli's,
retailers, butchers
A 'food business' means any undertaking, whether for
profit or not and whether public or private, carrying out any
stage of production, processing and distribution of food
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There are 4 food hazards
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•
•
•
Bacteria
Chemical
Physical
Allergens
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What is an allergy?
A food allergy is caused when your
immune system mistakenly thinks that
certain foods are a threat to your body
A food intolerance does not usually involve
the immune system
Coeliac disease is an intolerance to gluten
and does involve the immune system
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The extent of food allergy
1.92m people have food allergy in
the UK
(based on population of 63.1m)
This figure excludes food
intolerance
Estimated: 4,500 hospitalisations
between 2011-12 and 10 deaths,
due to food allergies and eating out
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Reaction to a food allergy
g
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What an allergic reaction looks like
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Hospitalisation
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12 year old Connor Donaldson from
Manchester suffered asthma, hayfever
and eczema and his mother requested a
dish with no nuts from curry house
• Owner said pans and spoons were
always clean
• Environmental Health staff found the
same spoons were used for different
sauces
• Coroner recorded a verdict of
accidental death
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18 year old girl with nut allergy killed
by a takeaway curry
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An 18-year-old woman has died after suffering a suspected allergic
reaction having eaten at a burger restaurant in Manchester city centre
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There is no cure for food allergy
Avoid what makes you ill
Read ingredient labels
Look out for hidden allergens
EpiPen
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The Big 14 – the most potent & prevalent in Europe
Celery
Cereals containing gluten
Crustaceans
Eggs
Fish
Molluscs
Mustard
Nuts
Peanuts
Sesame seeds
Lupin
Soya
Milk
Sulphur dioxide
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Allergen management
Step 1 – Identify allergens in your business
Step 2 – Preparing dishes
Step 3 – Communicate with staff & customers
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Step 1 – Identify allergens in your business
Allergen
Examples
Celery
Watch out for celery salt and celery seeds, which
are used as a seasoning in lots of foods, such as
soups and meat products. Stock cubes may also
contain celery.
Mustard
Includes liquid mustard, mustard powder, the
leaves, seeds and flowers, sprouted mustard
seeds and mustard oil. Mustard is sometimes used
in salad dressings, marinades, soups, sauces,
curries and meat products.
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How the label has changed
Old style label
New label
INGREDIENTS: Water, Carrots,
Onions, Red Lentils (4.5%),
Potatoes, Cauliflower, Leeks,
Peas, Cornflour, Wheatflour, Salt,
Cream, Yeast Extract,
Concentrated Tomato Paste,
Garlic, Sugar, Celery Seed,
Vegetable Oil, Herb and Spice,
White Pepper, Parsley.
INGREDIENTS: Water, Carrots,
Onions, Red Lentils (4.5%),
Potatoes, Cauliflower, Leeks,
Peas, Cornflour, Wheatflour, Salt,
Cream, Yeast Extract,
Concentrated Tomato Paste,
Garlic, Sugar, Celery Seed,
Vegetable Oil, Herb and Spice,
White Pepper, Parsley.
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Bexley’s allergen chart
http://www.bexley.gov.uk/CHttpHandler.ashx?id=13852&p=0
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Step 2 – Manage allergen risks
Purchase & delivery of goods
Storage of goods
Handling & preparation
Cooking
Cooling & reheating
Hot holding, display & service
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Deliveries
•
•
•
•
Is there relevant labelling information?
Is the food the same brand that you
normally use?
Is the packaging intact?
Ingredients legible on the labels?
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Storage
•
•
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Keep ingredients in original containers
or packaging where possible
Keep packaging securely closed
Don’t store allergenic ingredients above
open packets of other ingredients
Label allergenic ingredients
Use separate scoops
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Preparing dishes
Check ingredients
Follow recipe
Clean everything
Wash hands thoroughly
Use separate area &
separate equipment
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Wear clean
overclothing
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Cooking
•
Consider cross contamination
• What food was previously cooked in the
same oil?
• Equipment/utensils
• Consider what cooking oils you use
(e.g. nut oils)
• Cleaning procedures
• Batch cooking
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Service
•
•
•
•
Staff training - allergens?
Separate serving implements
Salad bars
Consider dressings, toppings, sauces
and garnishes
• Can customers serve themselves?
• Is there a risk of cross
contamination?
• Labels
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Allergen labels
ALLERGEN
ALLERGEN
ALLERGEN
Molluscs
Peanuts
(groundnuts)
(clams,
mussels, snails,
whelks, oysters
& squid)
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Mustard
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What do you need to do?
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Free poster to download in 5 languages
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Provide allergen information
In writing
or
Verbally
No charge can be made for providing allergy information
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Signposting allergen information
FOOD ALLERGIES
and
INTOLERANCES
Please speak to our staff about the ingredients
in your meal, when making your order
Thank you
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In writing
Allergen
Folder
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Bexley’s allergen chart
http://www.bexley.gov.uk/CHttpHandler.ashx?id=13852&p=0
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Domino’s
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How chart should be filled in
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Selling by phone or on-line
• Available before the purchase is
concluded (eg. on the takeaway menu
or website), and
• Available upon delivery in writing
(eg. stickers on takeaway food
containers, on the takeaway menu)
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Step 3 - Communicate
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Buffets
Name of food
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Complimentary food
Name of food
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Chinese takeaway – special fried rice
Vegetable oil
Garlic
Ginger
Spring onions
Chinese roast pork
Prawns
Sesame seed oil
Red pepper
Peas
Eggs
Rice
Light soya sauce
Oyster sauce
Black pepper
Allergenic ingredients
• Crustacea prawns
• Soya in the light soy sauce and in the
Chinese roast pork (which contains soy
sauce)
• Wheat in the light soy sauce and in the
Chinese roast pork (which contains soy
sauce)
• Eggs
• Molluscs in the oyster sauce
• Sesame in the sesame oil
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Deli counter – crumbed ham
Ingredients:
• Ham
• Breadcrumbs
• Egg wash
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Allergenic ingredients
• Sulphites in the ham
• Wheat in the breadcrumbs
• Eggs in the wash which
binds the breadcrumbs to the
ham
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Indian restaurant – chicken korma
Ingredients:
• Chicken
• Ginger
• Garlic
• Dried red chillies
• Onions
• Cooking oil
• Coriander
• Ground black pepper
• Turmeric
• Thick set yoghurt
• Garam masala
• Water
• Creamed coconut
• Salt
• Ground almonds
• Coriander leaves
• Lemon juice
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Allergenic ingredients
Milk in the yoghurt
Sesame in the garam masala
Mustard in the garam masala
Almonds please note that some
people can be allergic to only peanuts
or only one type of tree nut; if mixed
nut ingredients are used, this needs to
be clearly identified
Cooking oil can contain a blend of
several ingredients, including peanuts,
nuts and soya
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Alcohol
• Sulphites
• Cereals containing gluten
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Communication is key
Accuracy is dependent on
correct labelling, updating allergen information,
updating staff and consumers
The person buying the food
The person handling the food
The person taking the order
The person ordering the food
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Chef’s cards
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Criminal sanctions
Improvement Notices
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•
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Formal Notices
Will state exactly what is needed
Timescale will be realistic & agreed
Right of Appeal – 28 days
Offence not to comply
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SFBB – Allergy Safe Method
http://multimedia.food.gov.uk/multimedia/pdfs/publication/foodallergies-sfbb-0513.pdf
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Access free training on: http://allergytraining.food.gov.uk/
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Further information
• FSA allergy pages (guidance, advice, leaflets on allergen
labelling: www.food.gov.uk/business-industry/allergy-guide
• Allergy E-learning http://allergytraining.food.gov.uk/
• Allergy resources, templates, posters, leaflets:
www.food.gov.uk/allergen-resources
• Safer Food Better Business for Caterers – Food allergies
www.food.gov.uk/multimedia/pdfs/publication/foodallergies-sfbb0513.pdf
• General FIR information can be found on GOV.uk
• Consumer advice
http://food.gov.uk/multimedia/pdfs/publication/allergy-leaflet.pdf
• BRC - FDF guidance for prepacked foods
www.brc.org.uk/downloads/Guidance%20on%20Allergen%20Lab
elling.pdf
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The Provision of Allergen Information for Non Pre-packed Foods –
Voluntary Best Practice Guidance
http://www.food.gov.uk/sites/default/files/multimedia/pdfs/loosefoodsguidance.pdf
Sector specific examples for:
• Sandwich bars
• Restaurants (Car very)
• Fast Food and Fixed Menu Restaurants
• Bakery (Bake Off)
• Deli Counter or Shop
• Self Service Salad Bar
• Function Catering
• Institutional Catering eg schools
• Childcare and child Minders
• Different Cuisine Techniques
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And finally …
• Speak to colleagues
• Share knowledge
• Develop good working practices
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Thank you
&
have a safe journey
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