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NACCSouth East

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FIC• What it is• What we will do• What our customers will need to do

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Provision of Food Information to Consumers• EU regulation• Brings together

– Food labelling – Food allergens– Nutrition labelling

• Came into law October 2011• Must comply by December 2014

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FIC main changes

• Nutrition labelling to be mandatory, will be in a different order

• Allergy advice line no longer allowed• Allergy information in ingredients list,

brakes will highlight allergens in BOLD

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Implications for Brakes• Change to every piece of packaging• Trying to coincide with new branding• Any product produced after December

2014 must be in FIC compliant packaging

• We may have long shelf life products in 2015 or beyond

• New packaging will be seen from the end of 2013

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Sodium no longer declared

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FIC for food sold loose• This is food sold in catering• Must provide allergen information• Information on 14 allergens• Will no longer be able to say

– ‘I do not know what is in the food’

– Applies to all catering

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14 allergens

• Cereals containing gluten

• Crustaceans• Eggs• Fish• Peanuts• Soya

• Milk• Nuts• Celery• Mustard• Sesame seeds• Sulphur dioxide• Lupin• Molluscs

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Gluten & nuts

• Cereals containing gluten– Wheat– Barley– Rye– Oats– Spelt– Kamut

• Nuts– Almonds– Hazelnuts– Walnuts– Cashews– Pecan– Brazil nuts– Pistachio– Macadamia

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How will caterers provide this information

• Must be available– Back of house manual– Internal Website – Access to central database of recipes

• Provision – Advice to consumer that this information is available

• Notice in restaurant• On the menu• Customer website• Verbal communication with customer

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Where will caterers find this information

• Packaging – FIC requires allergens to be included in the

ingredient list– The name of the allergen must be emphasised

in the ingredient list (Brakes Bold)• Other sources

– Information to be available at the point of purchase

• List on-line• Product advice sheets

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Contains lists

• Long lists– Match to approved

buying lists– Inclusion in recipe

analysis systems

Brakes CodeProduct Title Contains Peanuts Contains Other Nuts Contains Egg Contains Fish Contains Milk89 Whole Grapefruit Segments in Light SyrupN N N N N94 Whole Mandarin Orange Segments in Light SyrupN N N N N

102 Whole Orange Segments in Light SyrupN N N N N186 Baked Beans in Tomato SauceN N N N N187 Sliced Beetroot N N N N N244 Italian Peeled Plum Tomatoes N N N N N255 Dessicated Coconut N N N N N261 White Vanilla Flavour Ice CreamN N N N Y268 Seedless Raisins N N N N N301 Caster Sugar N N N N N308 Granulated Sugar N N N N N318 Vanilla Pods N N N N N533 Long Grain Rice N N N N N544 Short Grain Pudding RiceN N N N N548 Red Lentils N N N N N551 Yellow Split Peas N N N N N554 Green Split Peas N N N N N557 Cereal Broth Mix N N N N N560 Dried Marrowfat Peas N N N N N562 Pearl Barley N N N N N563 Haricot Beans N N N N N564 Butter Beans N N N N N568 Semolina N N N N N740 Dark Pitted Cherries in Light SyrupN N N N N801 Raspberry Flavour J elly CrystalsN N N N N802 Strawberry Flavour J elly CrystalsN N N N N803 Orange Flavour J elly CrystalsN N N N N804 Lemon Flavour J elly CrystalsN N N N N839 Puff Pastry Pie Tops N N N N N965 Sweetener Granules SachetsN N N N N

1020 Tuna Cheesey Bake N N N Y Y1050 Cannellini Beans In WaterN N N N N1068 Cooked Supreme Of Chicken (Pasteurised)N N N N N1069 19mm Cooked Diced Chicken Breast N N N N N1071 Chicken Korma N N N N Y1075 Cottage Pie N N N N Y1080 Cooked Roast Chicken DrumsticksN N N N N1085 All Purpose Pastry Mix N N N N Y

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What to do with this informationIngredient Milk Soya Gluten

from Wheat

Nuts Fish Crustaceans

Cod N N N N Y N

Prawns N N N N N Y

BrakesBéchamel Sauce

Y Y N N N N

Potato N N N N N N

Cream Y N N N N N

Pepper N N N N N N

DISH Y Y N N Y Y

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Front of House Products• Wrapped so will have allergens on the

packaging• Caterer does not need to do anything

more

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General advice on managing allergens

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Advice from Brakes

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The way forward• Understand the 14 allergen list• Collect allergen information about all your

prepared products• Collect recipes• Collect menu ideas (recipes and

accompaniments)• Build your own allergen data bank• Have a protocol for keeping this up to date• Train staff in handling allergen enquiries

• Do this before December 2014!

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Brakes on-line training

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New online nutrition course

• Certified by AfN• Easy to use online or print and read• Tests after each module, certificate• 4 modules

– Intro to balanced diet– Eating well in healthcare sector– Malnutrition & diabetes– Dysphagia, dementia & menu planning

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Link to elearning site

https://elearning.brake.co.uk

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First Screen

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Employee Registration

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Log In

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Dashboard

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Module One

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Test

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Test

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Dashboard

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