Consumer Law ModuleCST 107 PDF

CONSUMER LAW MODULECST 107 FOOD INFORMATION (NORTHERN IRELAND) REGULATIONS, 2014 WEEK 11 DR SINÉAD FUREY LEARNING OBJECTIVE Understand and discuss the main food safety and consumer protection afforded by the Food Information (NI) Regulations, 2014 with a focus on allergens....

CONSUMER LAW MODULECST 107 FOOD INFORMATION (NORTHERN IRELAND) REGULATIONS, 2014 WEEK 11 DR SINÉAD FUREY LEARNING OBJECTIVE Understand and discuss the main food safety and consumer protection afforded by the Food Information (NI) Regulations, 2014 with a focus on allergens. RECAP OF WEEK 10 What information is required to be included on a label by the Food Information (Northern Ireland) Regulations 2014? SPECIAL DIETARY ADVICE – ALLERGENS Food allergy, food intolerance and coeliac disease can cause some people to become ill Food allergy symptoms can be immediate and even fatal It is important that food labels help people with a food allergy or intolerance make safe food choices FSA IN NI / SAFEFOOD ALLERGY RESEARCH The risks associated with dining out are a key issue. High level of anxiety and concern among the parents/guardians of children with food allergies/intolerances Top food allergies were peanut, tree nut and egg. Kiwi allergy was relatively common. The risk of reaction outside the home is high. Cross-contamination and inadequate information. Food sensitivity consumers dine out just as frequently  their non-sensitive counterparts. Being refused service is par for the course. Flexibility on the part of the caterer is greatly appreciated. FOOD LABELLING HAS CHANGED Moving from General Labelling Regulation (2000/13/EC) to Food Information (NI) Regulations (2014) Three year transition period from the coming into force date – from 13 December 2014 new rules on allergen labelling shall apply Existing requirements for pre-packed foods are retained – but new requirement to emphasize allergenic foods in the ingredients list Introduction of new requirement to provide allergy information for unpackaged foods CHANGES IN ALLERGEN LABELLING Requires allergens to be emphasised in the ingredients list e.g. o Peanuts o Peanuts o Peanuts o Peanuts o Peanuts Old Allergy Advice Box – can only signpost to where allergens are highlighted/emphasised Allergen information for non-pre-packed foods ANNEX II – THE BIG 14 Peanuts Nuts Milk Soya Mustard Molluscs Lupin Eggs Fish Crustaceans Cereals containing gluten Sesame Celery Sulphur Dioxide LABELLING OF ALLERGENS Unless exempt, allergens to be indicated in list of ingredients with clear reference to name of the substance or product as listed in Annex II i.e. whey (milk) Allergenic ingredients to be emphasized through a typeset that clearly distinguishes it from the rest of the ingredients by means of the font, style or background colour LABELLING OF ALLERGENS the absence of a list of ingredients, the indication of the allergenic ingredients to comprise the word ‘contains’ followed by the name of the substance or product listed in Annex II Where several ingredients or processing aids in a food originate from a single allergenic ingredient, the labelling shall make it clear for each ingredient or processing aid concerned VOLUNTARY INFORMATION The Commission has option to introduce new rules on the following voluntary information: ‘information on the possible and unintentional presence in food of substances or products causing allergies or intolerances’ Precautionary allergen warnings (“may contain”) can still be used for pre- packed food and non-pre-packed – to be applied after a thorough risk assessment and to communicate a real risk to the consumer Permits the introduction of agreed phrases or allergen reference doses for the unintentional presence of allergens in pre-packed foods NON-PRE-PACKED FOOD new requirement for allergen ingredients information to be provided for non- pre-packed foods and food provided pre-packed for direct sale Foods are offered to sale to the final consumer or to mass caterers without pre-packaging, or where foods are packed on the sales premises at the  consumer’s request or pre-packed for direct sale, the provision of the information about allergenic ingredients is mandatory Oral provision also permitted, provided the business indicates clearly that such information can be obtained upon request NON-PRE-PACKED FOOD Oral information must be accurate, consistent, verifiable upon challenge All staff need to be able to provide accurate and consistent allergen ingredient information and know how to deal with questions from customers, or know to whom to refer such questions What is consistent? Is there a process in place to enable consistent information to be provided? For example to refer queries to the nominated person(s) What is verifiable? Ingredients information on a chart, recipe book, ingredients information sheets, scrap books with labels etc CROSS-CONTAMINATION Food Information (NI) Regulations, 2014 only cover allergenic ingredients intentionally added to food; however consider allergen cross contamination controls – Food storage – Preparation and handling – Cooking – Equipment/utensils – Service – Staff practices REVIEW INFORMATION Food businesses need to have processes in place to ensure the information they provide is accurate Regularly review the ingredients information Where ingredients change, review the accuracy of the recipe Accuracy is dependent on the information on labelling, updating allergen information for dishes, updating staff and consumers OFFENCES UNDER FIR  Sale of loose food to the final consumer without providing information on the presence of allergenic substances or product. Placing on the market pre-packed food with undeclared allergenic substances or product. CHANGES TO ENFORCEMENT Food Information (NI) Regulations, 2014 introduce the use of: Improvement notices – outlines necessary changes to reach compliance, time-bound Appeals against an improvement notice to Court of Summary Jurisdiction Criminal sanctions for breaches in food allergen provisions – food safety ALLERGEN ACTIVITY Ingredients: LASAGNE Lasagne sheet Minced beef Tomatoes Onion Carrot Garlic Oregano White wine Chicken stock Olive oil Salt From this list of ingredients, identify the allergenic ingredients in lasagne…