This feature will keep you ‘up-to-date’ with any developments / changes in legislation and how these changes will impact food service businesses on a day-to-day basis.
We liaise closely with DEFRA, the Food Standards Agency, local enforcement officers from Environmental Health and Trading Standards to ensure our training materials are accurate and timely.
In the first Bulletin we talked about allergenic ingredients that have to be declared for all non-pre-packaged foods which include dishes sold and / or served in hotels, restaurants, pubs, cafés, school canteens, hospitals, at wedding functions, etc…and also to foods sold loose in bakeries, sandwich bars, over deli counters, meat sold over butchers’ counters…and so on. Below is an example of what a sales ticket / label might look like on a deli counter or possibly in a baker’s display cabinet. There are obviously many ways to present this information, but the important thing to remember here is that the allergen must be clear and accessible to the consumer.
Some establishments might choose to only display the name of the product on the sales ticket / label in which case the allergen information must be declared verbally by the salesperson prior to selling the product to the consumer. This declaration is also necessary if the allergen information is not displayed in writing at the point where food is served to a wedding guest in a marquee – the waiting staff must deliver the information verbally. In practical terms this means everybody within the organisation; or all those temporary employees hired by the caterer must know every single ingredient that goes into every single food item they sell or serve – that’s an almost impossible task unless you sell / serve a limited range of loose items. For example an Ice Cream seller in his or her Ice Cream Van might just be able to remember what goes into their soft scoop ice cream and flake since the rest of their items are sold pre-packaged and therefore the manufacturer should have clearly declared any allergens present on the packaging label.
Restaurants, hotels, canteens and other such establishments can choose a variety of different ways to deliver this information. The chosen method will often be determined by the cost to the business, especially where there are pre-printed menus involved. What’s certain is that establishments will require a dynamic means of updating information and also updating those people charged with delivering the information, especially if their supply chain amends products / raw ingredients at short notice.
Investing in the right training that is appropriate to your business needs is vitally important. The training product must be cost effective; demonstrate longevity; be easy to follow for all members of staff; provide due diligence; and protect your business in the eyes of the law and the consumer. Droppa and Droppa’s training product presents a common sense approach, providing practical advice and solutions that will save you both time and money.
Just when you thought you’d cracked the labelling requirements for gluten free, the EU has notified the World Trade Organization (WTO) that it intends to allow two new labels on foods for people intolerant to gluten. The use of the terms ‘gluten-free’ and ‘very low gluten’ remain unchanged, but you will now be able to use additional statements in conjunction with the ‘gluten-free’ and ‘very low gluten’ declarations. These additional statements are as follows:
‘Suitable for people intolerant to gluten’ – this statement is not to be used in place of the terms ‘gluten free’ or ‘very low gluten’, but can be used alongside these terms;
‘Specifically formulated for people intolerant to gluten’ – this can only be used if the product is specially produced to either: reduce the gluten content of gluten containing ingredients (i.e. gluten-free wheat starch); or where the manufacturer has substituted the gluten containing ingredients with other ingredients naturally free of gluten.