food waste and packaging. Flashcards
what are the 14 allergens that need to be shown on the label?
celery, cereals containing gluten, crustaceans, eggs, fish, lupin, cow’s milk, molluscs, mustard, nuts, peanuts, sesame seeds, soybeans, sulphur dioxide (sulphites.)
who controls the information on food labels?
EU regulations.
what is required to be on food labels?
name of the food.
weight or volume- indicated with e which stands for estimated weight.
ingredients list (largest to smallest.)
allergen information.
GM ingredients.
date mark and storage.
cooking instructions.
place of origin.
name and address of manufacturers.
lot or batch mark.
e numbers- chemical additives that have been approved for use in EU.
nutritional information.
what were the recent changes from december 2016?
energy value in both kilojoules and kilocalories.
amount in grams of fat, saturates, sugars, protein, salt.
must have nutritional labelling if: you make a nutrition or health claim.
vitamins or minerals are added to the food.
what is a: use by date?
found on high risks foods. safety advice about when the food is likely going to be unsafe to eat.
what is a: best before date?
lower risk foods and indicate when the quality of food may deteriorate.
what is a: display until date?
indicate shelf life in the retail store.
what is a: sell by date?
show when the product should be removed from sale to the customer.
what is a: storage date?
indicate how the food should be stored in order to maintain freshness and quality.
what should the front of the label contain?
information on the energy value and in specified portion of the product.
portion size information expressed in a way that is easily recognisable.
RI reference information based on the amount of each nutrient and energy value in a portion of the food.
colour coding of the nutrient content of the food.
what should the back of the label contain?
nutrients can be included.
information has to be presented per 100g/ml but could also be provided per portion.
how much food ends up in land fil?
nearly 1/3 of all food produced ends up in land fill sites.
how can food waste be reduced?
using FIFO (first in first out) storage.
wise shopping and planning ahead.
only preparing food you need.
using food before it goes out of date.
using left-over food to make other dishes.
