Transcript Legal Requirements of Labelling - original PowerPoint presentation

Legal Requirements
of Labelling
as imposed by the
Food Labelling Regulations of
1996
There are 10 legal requirements for
labelling food packaging
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
Product name
Product description
Manufacturer’s name and address
Weight or volume of product
Allergy advise
Country of origin
List of ingredients
Date marking
Instructions for use
Storage instructions
1. Product name
The consumer needs to be informed what
the product is
i.e. ‘tomato & cheese pasta bake
Any pictures of the product are controlled by
separate legislation and must not be
misleading i.e. if the product is a
strawberry flavoured yoghurt it must not
have a picture of a strawberry on it
2. Product Description
It may not be clear from the
product name what the product
is so a clear product
description must be given
i.e. ‘pasta with a tomato sauce
topped with mozzarella’
3. Manufacturer’s name and
address
• The consumer needs to know this so that
faulty products can be returned or letters
of complaint can be made in writing
• i.e. ‘Tesco Stores Ltd, Cheshunt, EN8 9SL,
UK’
4. Weight or Volume
• This allows the consumer to compare
products in terms of value for money.
• The large e shows that it is an average
amount so products may vary by a few
grams
• i.e. 350g
5. Allergy advise
• There are 14 ingredients that are currently
recognised as causing allergic reactions in some
people. This ingredients must be included on
labelling so that consumers are informed
• i.e. ‘contains milk, wheat, gluten. Recipe: no
nuts. Ingredients: cannot guarantee nut free.
Factory: no nuts’
• Other allergens include; molluscs, crustaceans,
sesame seeds, celery, mustard, sulphur dioxide,
fish, peanuts, egg, soya beans, cereals
6. Country of origin
• Informs the consumer of the place the
food has come from
• i.e. ‘produced in the U.K.’
7. List of ingredients
• All ingredients must be listed in
descending order of weight, with the
largest ingredient first
• i.e. ‘cooked pasta (45%), tomato (34%),
water, onion, mozzarella (2.5%)…’ etc
• If the ingredient has been mentioned in the
product description then a % should be
shown
8. Date marking
• Informs the consumer of the products shelf-life (how long
it can be safely kept)
• ‘uses by date’ is for high-risk foods e.g. raw & cooked
meat, perishable foods. After that date the food may not
look or taste different but will be unsafe to eat. The date
& month will be shown i.e. ’20 JUN’
• ‘best before date’ is for low-risk foods or foods which
have along shelf life due to the way they have been
packaged or processed e.g. biscuits, crisps, UHT milk.
The date month & year will be shown
• ‘display Until’ is not a legal requirement & is there for
the retailers information.
9. Instructions for use
• Preparation, cooking and heating
instructions informing the consumer as to
how the product should be used
• i.e. ‘oven 20 -25 mins 190 C….’
•
‘microwave…’
•
‘oven from frozen….’
•
‘microwave from frozen….’ etc
10. Storage instructions
• Informs the consumer how to store the
food in order to prevent spoilage.
• i.e. ‘freezing guidelines…etc
•
‘keep refrigerated’
There are 10 legal requirements for
labelling food packaging
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
Product name
Product description
Manufacturer’s name and address
Weight or volume of product
Allergy advise
Country of origin
List of ingredients
Date marking
Instructions for use
Storage instructions