CIEH and IFSIP offer guidance around the changes to food rules around allergens and labelling

Publication Date: 18th November 2014

Subject: Food safety

From 13 December, under Food Information Regulations, all food businesses including restaurants will have to provide information on the presence of 14 potential allergens in ingredients of food that is not pre-packed. Effective management of allergens is a significant challenge to the food industry which has been given a three year transition period to make the necessary changes to their processes and labelling designs in order to meet the provisions laid out in the EU legislation.

The Institute of Food Safety, Integrity and Protection (IFSIP) has produced an interactive PDF and the Chartered Institute of Environmental Health (CIEH) will be producing a new qualification in developing allergen awareness with a new classroom based qualification and e-learning module.

IFSIP‘s interactive PDF is beneficial to small and medium enterprises (SMEs) to help with what is needed to understand the new regulation, it is full of useful information, such as how to identify the 14 major allergens, practical allergen management advice and how allergen information could be communicated to staff and consumers.

Jenny Morris, MBE, Head of IFSIP said: "The free interactive PDF includes a focus on unpackaged foods, ie food supplied as meals in restaurants and pubs. We see the greatest need for support being for independent catering SMEs. Some will have addressed the requirements but it’s worth recognising that this won't be a one off matter. Caterers change menus frequently, often buying according to market availability and price and for customer preferences. Any time they change their menus or if their supplier provides a "substitute" product due to lack of availability, the business will need to check that it knows all the allergenic ingredients in the food it is offering to consumers.”

The 14 potential allergens in food are nuts, peanuts, eggs, milk, soya, celery, mustard, sesame seeds, cereals containing gluten, crustaceans, molluscs, fish, lupin and sulphur dioxide.

The new labelling rules will enable those with food allergies to make safer choices when eating in restaurants or consuming anything that isn’t pre-packed.
 

Notes to editors: 

  • For media enquiries please contact Brian Cowan on 020 7827 5922 or 07721 456727 or email b.cowan@cieh.org 

Notes about the Chartered Institute of Environmental Health (CIEH): 

  • The CIEH is the professional voice for environmental health representing over 10,000 members working in the public, private and non-profit sectors. It ensures the highest standards of professional competence in its members, in the belief that through environmental health action people's health can be improved
  • The CIEH is a leading provider of regulated qualifications in food safety and operates in over 50 countries
  • 15Hatfields is the organisation’s sustainable events venue www.15hatfields.com 
  • For more information visit www.cieh.org 
  • Follow the CIEH on Twitter @The_CIEH 

Notes about the Institute of Food Safety, Integrity and Protection (IFSIP): 

  • IFSIP is a food safety specialist membership organisation for the public good supported and run by the CIEH under its charitable objectives
  • Follow IFSIP on Twitter @The_IFSIP 
  • Register your interest here www.ifsip.org 

 

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