Transcript Sandwich Labelling

Sandwich Labelling
Jane White
Glasgow Scientific Services
Objectives
Pre-packed
Labelling requirements
Common Problems
Advise
Pre-packed Sandwiches
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What is a pre- packed sandwich?
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A sandwich produced by a manufacturer or in a
central production unit which is then sold by
distributors
What is pre-packed for direct sale?
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A sandwich produced, packed and sold on the
same premises
A sandwich produced at a central location and
sold by staff directly employed by the same
business via vans or around offices
Pre-packed/Pre-packed for Direct Sale
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Important for PA to
know as labelling
requirements are
different
FSS returns
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Categories
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Loose
Pre-Packed for Direct Sale
Pre-Packed for the ultimate consumer
Pre-Packed sandwiches
Bad Labelling
Jane’s Deli
Ham, Cheese and Tomato on Brown Bread
Ingr:
White Bread, Ham, Cheese, Mayo
Good Labelling
Jane’s Deli
Bacon Lettuce and Tomato on Brown Bread
Ingredients:
Brown Bread (46%) (Component ingredients including additives), Bacon (18%)
(Component ingredients including additives), Lettuce (17%), Tomato (16%) Low
Fat Spread (Component ingredients including additives)
Allergy Advice: Contains Wheat, Gluten
Use By 24 October
Keep Refrigerated
Jane’s Deli
26 Glasgow Road, Perth
The Food Labelling Regulations 1996
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Name of the Food
Ingredients List
QUID
Use by Date
Storage Conditions
Name and address of the manufacturer,
packer or seller
The Food Labelling Regulations 1996
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Allergen Labelling
Place of Origin or Provenance, if appropriate
Instructions for use, if appropriate
Common problems
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The Name of the Food
Compound Ingredients
Ingredient names
QUID
Allergens
Additives Labelling
The Name of the Food
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Inaccurate / Potentially misleading
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Meats
Bread
Sauces not mentioned
Smoked
Ingredients List
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Ingredients in the wrong order
Laid out in a confusing manner
Ingredients missing
Ingredients names
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Inaccurate or legal name not used
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Fat spread
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Should be the name prescribed by law
Compound Ingredients
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Compound ingredient given however no
constituent ingredients given.
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Bread (Wheat Flour, Water, Yeast, Salt
Emulsifiers (Mono and Di- Acetyltartaric Esters of
Mono and Di –Glycerides of Fatty Aids), Flour
Treatment Agent (Ascorbic Acid)
Mayonnaise (Vegetable oil, Egg Yolk, egg, lemon
juice, salt, pepper)
Exemptions
QUID
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No QUID
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Would affect consumers choice
In the name of the food
Special emphasis
QUIDed amounts incorrect
Allergens
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Allergens not clearly identified
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Whey Protein
Textured vegetable protein
Allergen Guidance Notes
Separate declaration desirable
Additives
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No Category Name
Category Name with no Additives
Undeclared additives
Claims
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Nutritional Claims
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Traffic lights
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Not justified
Nutritional labelling
Full nutritional labelling required
Health Claims
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Omega 3 Claims
Claims
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Organic
Traditional
Nutritional labelling
Energy Value
Protein
Carbohydrate
Fat
Fibre
Sodium
per 100g
XXXX Kj(XXX Kcal)
XXg
XXg, (of which Sugars Xg)
Xg (of which Saturates Xg)
Xg
X.Xg
American style labelling
Two common layouts
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Brown Bread (46%)
(Component ingredients
including additives), Bacon
(18%) (Component
ingredients including
additives), Lettuce (17%),
Tomato (16%) Low Fat
Spread (Component
ingredients including,
additives)
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Brown Bread(46%),
Bacon(18%),
Lettuce(17%),
Tomato(16%),Low Fat
Spread
Brown Bread contains
:- (Component ingredients
including additives), Bacon
(Component ingredients
including additives) etc
Undeclared Preservative
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There can be undeclared preservatives in the
bread
However there may be fermented wheat
products present which contain propionic
acid produce by the fermentation process
Clarity of label
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Uninterrupted
Clear
Indelible
Factory Inspection
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Great advantage
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Recipe
Ingredients
QUID
Name of the food
Public Analyst
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Public analysts are available to assist you
during a visit
Legislation
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Food Labelling Regulations 1996
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The Spreadable Fats, Milk & Milk Products
(Scotland) Regulations 2008
Guidance Notes
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Guidance note
available on
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Labelling
QUID
Allergens
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See FSA web site
LACORS Guidance
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Issued in February 2008
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Not endorsed by UK trade interests
Questions