Food Labelling

Question 1

How does food labelling reduce the risk of food poisoning?

Answer 1

Some information on food labelling helps to reduce the risk of food poisoning for example: List of ingredients with allegens in bold storage and preparation conditions.

Question 2

Use by date

Answer 2

You have until the end of this date to use or freeze the food before it becomes risky to eat.

Question 3

Best before date

Answer 3

You can eat food past this date but it may not be at it’s best quality.

Question 4

Food labelling

Answer 4

Manufacturers use a range of information for food labels. Some is legally required and some is useful to useful to the consumer. Nutritional information helps consumers make healthier choices. This is legally required.

Question 5

Front of pack food labelling

Answer 5

Front of pack nutrition information is voluntary but if a food business wishes to provide this they can only provide this energy only or energy along with fats saturates sugar and salts. This is also known as the traffic light label.

Question 6

Legally required food labelling information

Answer 6

Name of food or drink list of ingredients weight or volume date mark (best before and use by) storage and preparation conditions name and address of manufacturer country of origin nutrition information on the back.

Question 7

Allergen Labelling

Answer 7

By law food drink and ingredients that are known to contain allergens are required to be in bold highlighted underlined or in italics. The most common allergens are: Milk Gluten Eggs Nuts Fish.

Question 8

Additives

Answer 8

Food additives must be clearly shown in the list of ingredients on the food labels either by the additives name or E number. Additives are added to ensure safety increase shelf life or improve the taste texture or appearance of food. Additives need to be approved before they can be used.

Question 9

Nutrition Claims

Answer 9

A nutrition claim describes what a food contains or contains in reduced or increased amounts. Examples include: Low fate (less than 3g of fat per 100g of food).

Question 10

Health Claims

Answer 10

A health claim states or suggests there is a relationship between a product and health. In order to make a claim the amount present of the nutrient substance or food must fulfill the specific conditions of use of the claim.