© FATC.Co.uk 2014
The future of the free-from trend Food Information for Consumers Allergen labelling regulations – how will they affect your business?
Food Allergy Training Consultancy
Caroline Benjamin, Director FATC
@foodallergyawar [email protected]
Thursday 20 November 2014
Presented by:
#Foodallergylaw
© FATC.Co.uk 2014
Food Allergies, Intolerances & Coeliac Disease
• Food allergy affects 1-2% of adults & around 6-8% of children in the UK
• 1 in 50 children in the UK has a nut allergy
• Peanut allergy cases alone have tripled in the last decade
• 30,000 cases of hospitalisation due to anaphylaxis every year
• Coeliac disease affects around 1% of the UK population
• Sufferers still have reactions on occasions' and 3/4 of these happen when eating away from the home
The Facts
© FATC.Co.uk 2014
EU Food Information for Consumers Regulation
Changes to the food labelling regulations AT A GLANCE
Food intended for the final consumer
Foods delivered by caterers
Foods intended for supply to caterers
Covers Pre-Packed and Non-Pre-packed
14 Allergens to be specified
Covers any ingredient (or food processing aid) containing listed allergen
Provision of Information
Orally in a conversation, Consistent, Verifiable and Available in Writing
Signposting required
Not able to say “I don’t know” This will not be acceptable
The Regulations are to allow the consumer to make an informed decision
© FATC.Co.uk 2014
EU Listed Allergens
Cereals containing Gluten*
Crustaceans
Molluscs*
Eggs*
Fish*
Peanuts*
Nuts (Tree)*
Soy and Soybeans*
Milk*
Celery
Mustard
Sesame
Lupin
Sulphur Dioxide
True allergens are protein based and cannot be destroyed by cooking, washing or sanitizers
14 allergens are specified which have to be indicated in both prepared
and pre-packaged foods
* Common to UK
Other allergens: Kiwi, Bananas, Tomato, Legumes,
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Bought Packaged
Ingredients
Food for service
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Enforcement of the Regulations
Stage 1 Audit & Improvement
Inspection and corrective actions
Trading Standards & EHO’s
Informal measure before prosecution
Improvement Notice
Grounds why business is failing to comply
Specify what provision or provisions have been breached
Specify what measures need to be taken to secure compliance
Stage 2 Penalties for
Non-compliance
Offences
Failing to comply with an Improvement Notice
Failing to comply with the requirements of the FIC relating
to the provision of information on ingredients causing food
allergies and/intolerances
© FATC.Co.uk 2014
Factors Influencing Enforcement
EXTENT OF
POTENTIAL RISK
RANGE OF
NON-COMPLIANCE
FBO APPROACH
AND
REMEDIAL ENGAGEMENT
TRUST IN THE COMPETENCE
OF THE FBO
TO DEVELOP PROCESSES
© FATC.Co.uk 2014
What you need to do next!
• Review your menus
• Talk with your suppliers
• Processes – CROSS CONTAMINATION
• Standardise menus, listing allergens
• Review policies and procedures – HACCP
• Communicate and LISTEN to the food allergy customer!
• Ensure documentation is correct and kept updated
• Labelling Solutions manual or automated
• Join organisations as appropriate
TRAIN YOUR STAFF
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Training Aids and Customer Manual solutions
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Menu Solutions
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‘free-from’ Marketplace
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“Planning for Change” Workshops
For key management team within hotel group
High level workshop for management team from each hotel to understand their obligations under the new regulations
Duration 2 ½ /3 hours
The workshop includes:
• Guidance on the new legislation
• Responsibilities of management
• Staff training implications
• Communication
• Customer Service
• Practical exercise “ Planning for Change” – what happens now and what should be happening in the workplace to ensure compliance
Available Immediately
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Bookable workshops 2015
• Scotland - Edinburgh
• Newcastle
• Manchester
• Nottingham
• Bristol
• Worthing
• London (Kent)
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“L2 Award in Identifying and Controlling Food Allergy Risks”
Who should attend
• Management Team
• Head Chefs
• Supervisors
• Team Leaders
Any department involved with food service front or back of house
This would create your “Allergy Expert Team”
Covers in depth with group exercises
• The law
• Allergens, intolerances, & coeliac disease
• Customer service
• Cross contamination
Certified Qualification
© FATC.Co.uk 2014
“Know your business and the allergens within” Workshops
For full time and part time staff members
Duration ½ day (in house)
• The Law
• Allergens, intolerances, & coeliac disease
• Cross contamination
• Customer service
Group exercise – delegates to compile a checklist of do’s and don'ts for their department which could be included in the Company Food Allergy Policy
Available immediately
© FATC.Co.uk 2014
Training for seasonal and temporary catering employees
E-learning
FATC is partnering with a technology company to produce an e-learning allergy package
This e-learning module will highlight the employees responsibility relating to the new legislation with information on allergens, cross contamination and improving customer service
Key message
If unsure of customer requests consult the “Allergen Expert” to give the customer reassurance and detailed information.
Available early 2015
© FATC.Co.uk 2014
FSA Technical Guidance
Detailed information advising on labelling on all allergens
Exemptions
Food allergen labelling and
information requirements
under the EU Food
Information for Consumers
Regulation No. 1169/2011:
August 2014
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FSA Resources
Access free training on: http://allergytraining.food.gov.uk/
© FATC.Co.uk 2014
http://multimedia.food.gov.uk/multimedia/pdfs/publication/foodallergies-sfbb-0513.pdf
SFBB – Allergy Safe Method
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Supporting businesses – non-prepacked
Developed in collaboration with food
industry and consumer support
organisations
http://multimedia.food.gov.uk/multimedia/pdfs/publication/loosefoodsleaflet.
© FATC.Co.uk 2014
Resources and Links
© FATC.Co.uk 2014
Food Allergen Information Regulations Toolbox
© FATC.Co.uk 2014
Stand EZ10
Caroline Benjamin
Food Allergy Training Consultancy
www.fatc.co.uk
07732637292
@FoodAllergyAwar #FoodAllergyLaw
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