GUIDELINES ON FOOD PACKAGING, LABELLING AND ADDITIVES Flashcards
WHICH ACT IS THE MAJORITY OF LAW RELATING TO FOOD IN THE UK BASED ON?
FOOD SAFETY ACT 1990
WHICH DEPARTMENT IN THE UK IS RESPONSIBLE FOR NUTRITIONAL LABELLING AND POLICY OF FOOD HEALTH CLAIMS?
THE DEPARTMENT OF HEALTH AND SOCIAL CARE, UNDER ADVICE OF FOOD STANDARDS AGENCY
WHAT IS THE ROLE OF DEPARTMENT FOR ENVIRONMENT, FOOD AND RURAL AFFAIRS IN CONTEXT OF FOOD REGULATIONS?
- RESPONSIBLE FOR ENSURING FOOD MEETS COMPOSITION STANDARDS
- RESPONSIBLE FOR FOOD LABELLING OTHER THAN NUTRITION (E.G. COUNTRY OF ORIGIN)
ROLE OF FOOD STANDARDS AGENCY (FSA)?
- FOOD SAFETY CONTROLS, INCLUDING HYGIENE
- FOOD SAFETY STANDARDS, LIKE ALLERGEN LABELLING
THE HORSEMEAT SCANDAL IN THE UK, WHAT HAPPENED?
- 2013 MEAT FROM HORSES ENTERED SUPPLY CHAIN AS BEEF
- LEAD TO MILLIONS OF PRODUCTS BEING WITHDRAWN
- HUGE LOSS OF COSTUMER CONFIDENCE
- FSA IRELAND TESTED A RANGE OF FROZEN FOODS IN 2012, AND THERE WAS UNKNOWN DNA
- UPON FURTHER TESTING, IT HAS BEEN FOUND THAT >30% OF PRODUCTS CONTAINED HORSE MEAT
- SOME PRODUCTS WHERE EVEN UP TO 100% HORSE
- CONSUMERS WERE ECONOMICAL VICTIMS BECAUSE THEY DIDN’T GET WHAT THEY PAID FOR
- FURTHER VICTIMIZED BECAUSE THEY DIDN’T KNOW IF THE MEAT HAD BEEN CONTAMINATED
- SOME SUFFERED PSYCHOLOGICALLY
WHAT IS MANDATORY INFO TO BE INCLUDED ON FOOD LABELS?
- PRODUCT NAME + NAME AND ADDRESS OF THE FOOD BUSINESS
- LIST OF INGREDIENTS
- ALLERGEN INFO
- USE BY OR BEST BEFORE DATE
- NUTRITIONAL INFO
- STORAGE OR COOKING INSTRUCTIONS
- NET QUANTITY
WHAT ARE THE REGULATIONS ABOUT THE FOOD NAME WRITTEN ON FOOD PACKAGING?
- NAME MUST ADEQUATELY DESCRIBE THE NATURE OF THE FOOD
- IF THE FOOD HAS BEEN PROCESSED IN SOME WAY, THE NAME OF THE PROCESS MUST BE INCLUDED IN THE TITLE
IN WHICH ORDER ARE PRODUCTS LISTED ON FOOD PACKAGING?
IN ORDER OF WEIGHT
HOW MANY MAIN ALLERGENS ARE THERE AND HOW ARE THEY RECORDED ON FOOD PACKAGING?
14, THEY HAVE TO BE EMPHASISED (E.G. WRITTEN IN BOLD)
WHICH FOODS HAVE TO INCLUDE ‘USE BY’ AND WHICH ‘BEST BEFORE’ DATE?
USE BY - PREPACKED PERISHABLE FOODS
BEST BEFORE- DRIED OR TINNED FOOD (TO INDICATE CHANGE IN QUALITY AFTER A CERTAIN POINT IN TIME)
HOW AND WHICH NUTRITIONAL INFO SHOULD BE PROVIDED ON FOOD PACKAGING?
- ENERGY VALUE IN KCAL AND KJ
- PER 100 g OR ml
- INCLUDE AMOUNTS OF FATS, SATURATES, CARBOHYDRATES, SUGARS, PEROTEIN AND SALT (IN GRAMS)
- IF VITAMINS AND MINERALS HAVE BEEN ADDED IT’S MANDATORY TO PROVIDE THAT INFO
- IF THERE IS A HEALTH CLAIM, THERE HAS TO BE ACCOMPANYING NUTRITIONAL INFO (E.G. HIGH IN FIBRE SHOULD BE ACCOMPANIED BY AMOUNT OF FIBRE)
WHICH FOODS NEED TO HAVE NET QUANTITY PROVIDED ON PACKAGING?
ALL ABOVE 5g or 5 ml
WHAT IS QUANTITATIVE INGREDIENTS DECLARATION (QUID)?
IT TELLS A CUSTOMER THE PERCENTAGE OF PARTICULAR INGREDIENTS CONTAINED IN A FOOD PRODUCT TO ENSURE THE CUSTOMERS HAVE THE APPROPRIATE INFO ABOUT THE CONSTITUTION OF THE PRODUCT THEY ARE PURCHASING AND ARE NOT MISLED IN ANY WAY
WHEN MUST QUID BE PROVIDED ON FOOD PACKAGING?
- THE INGREDIENT IS IN THE NAME OF THE FOOD
- THE INGREDIENT IS USUALLY ASSOCIATED WITH THAT NAME BY THE CONSUMER
- THE INGREDIENT IS EMPHASISED BY WORDS, PICTURES OR GRAPHICS ON THE LABEL
- IT MAY BE DIFFICULT TO DISTINGUISH THAT PRODUCT FROM OTHERS WITH A SIMILAR NAME OR APPEARANCE WITHOUT A QUID
WHAT IS PRECAUTIONARY ALLERGEN LABELLING?
FOOD BUSINESSES USING PHRASES SUCH AS ‘MAY CONTAIN’ TO INFORM CUSTOMERS THAT THERE MAY BE SMALL AMOUNTS OF AN ALLERGEN IN A FOOD PRODUCT
