1 / 24

Food Standards Agency Scotland

Food Standards Agency Scotland. New Statutory Requirements and Other Initiatives. Susan Pryde/Christine Green Food Labelling/Standards, Diet and Nutrition Food Standards Agency Scotland. Food Allergen Labelling. What is food allergy and food intolerance?. Food Allergy

faunia
Download Presentation

Food Standards Agency Scotland

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Food Standards Agency Scotland

  2. New Statutory Requirements and Other Initiatives Susan Pryde/Christine GreenFood Labelling/Standards, Diet and NutritionFood Standards Agency Scotland Food Allergen Labelling

  3. What is food allergy and food intolerance? Food Allergy • A reproducible adverse reaction to a food or food ingredient that involves the immune system - e.g. peanuts, tree nuts fish and shellfish, eggs and milk Food Intolerance • A reproducible adverse reaction to a food or food ingredient that does not involve the immune system - e.g. lactose intolerance Gluten Intolerance

  4. rashes (usually very itchy) tingling sensation in the mouth swelling of the lips, tongue, face and throat difficulty breathing diarrhoea vomiting abdominal cramps and, on rare occasions, anaphylaxis Possible Symptoms Symptoms can appear within minutes, or up to several hours after the person has eaten the food they are allergic to. They can include:

  5. How common is food allergy? • Prevalence of different food allergies not well established • 20 - 30% of UK population think they have an adverse reaction to food • Tests show 1-2% of adults and 5-8% of children have food allergies • Recent FSA consumer research shows that 12% of consumers look at food labels for allergen information (Consumer Attitudes Survey 2004)

  6. Types of Allergen Labelling • Statutory Requirements • Deliberate ingredients in pre-packed foods • Voluntary Initiatives/Best Practice Guidance • Accidental contaminants in pre-packed foods - “May Contain” labels • Non pre-packed foods and foods pre-packed for direct sale

  7. New EU Legislation Directive 2003/89/EC Amends 2000/13/EC (OJ publication November 2003) • Established a list of specified ingredients for which ingredients listing exemption should not apply because of link with allergy/intolerance • Requires that products derived from these allergens be labelled with reference to that allergen • Makes provision for the list to be revised

  8. Cereals containing gluten* Crustaceans* Eggs* Milk* Fish* Peanuts* Soybeans* Nuts* Sesame seeds* Celery* Mustard* Sulphite (=/>10mg/kg or 1) Directive 2003/89/EC Specified allergens list *And products derived from them

  9. Directive 2003/89/EC Indication of allergenic ingredients on pre-packed Foods • Scope: Total • Covers all deliberately added allergenic ingredients and their derivatives • Includes carry-over additives, additives used as processing aids and solvents and media for additives/flavourings • Applies to alcoholic drinks • Removes 25% rule

  10. Directive 2003/89/EC • Timing of Implementation • Came into force 26 November 2004 • Compliance by 25 November 2005 • Products marked and labelled before this time can continue to be sold • Implementing Domestic Legislation • Food Labelling Amendment (Scotland) (No. 2) Regulations 2004

  11. Drawing up a Provisional List of Exempt Derived Ingredients • Recognition that not all ingredients derived from allergenic foods may be allergenic • Submissions from industry to the Commission • EFSA consideration of the dossiers and published opinions • Commission Directive 2005/26/EC - list of provisional exemptions • EFSA responsible for reviewing this list http://www.efsa.eu.int/science/nda/nda_opinions/catindex_en.html

  12. What about other derived products not on the provisional list? • Industry can make submissions for an exemption from labelling for other derived ingredients at any time • Submissions should be supported by scientific information • Dossiers will be examined by EFSA • Final list of exemptions to be published by November 2007

  13. Implementation of Directive 2005/26/EC • Provisions of the Directive apply from 25 November 2005 • Draft Food Labelling Amendment (No. 2) (Scotland) Regulations 2005 issued for consultation • SSI laid before Parliament • SSI to come into force

  14. Correcting Directive 2005/63/EC • Amended Directive 2005/26/EC • 3 December deadline for adoption • Implemented in Scotland by The Food Labelling (No. 3) (Scotland) Regulations 2005

  15. Types of Allergen Labelling Statutory Requirements • Deliberate ingredients in pre-packed foods Voluntary Initiatives/Best Practice Guidance • Accidental contaminants in pre-packed foods - “May Contain” labels • Non pre-packed foods and foods pre-packed for direct sale

  16. ‘May Contain’ Labelling History • Anaphylaxis Campaign Report • Focus Group Research • Stakeholder Meetings Consumer Concerns • Finding the warning label • Do different wordings reflect different levels • Restriction in choice

  17. ‘May Contain’ Labelling Development of best practice guidance for industry on when to use such labels • Amalgamation of existing industry guidance • Drafting group - involves all stakeholders • Consultation period ended 6 December 2005 • To be published in summer 2006

  18. Approach being taken in the guidance on ‘May Contain’ advisory labelling Hazard control approach, identifying: • particular hazards and where they occur • how, at these points, the hazards identified can be controlled (reduced or eliminated) Leading to: • an assessment of the risk posed • a determination of the appropriate level of advisory labelling

  19. Possible wording for advisory labelling Possible options include: • may contain (traces of) X - to be used, for example, where the product may be contaminated in the factory • ingredient Y may contain (traces of) X - to be used, for example, where an ingredient may be contaminated further back along the supply chain

  20. Non Pre-packed Foods and Foods Pre-packed for Direct Sale • Provision of information on allergens • Food Labelling Regulations 1996 - Definitions • Initial Views • Stakeholder Meetings • The way forward

  21. Current advice to caterers • Food allergy and intolerance are important safety issues • Caterers need to be able to answer consumers who ask for information on which ingredients are present in the foods being served • But if caterers are not sure if an ingredient is present, they should say so and NEVER guess

  22. www.food.gov.uk/safereating/allergyintol/caterers

  23. Caterers - next steps • Increasing awareness and use of this advice • Training for caterers to include food allergy and intolerance issues • Enforcement officers to include control of foods causing allergy and intolerance in discussions with food businesses • Discussions with Hospitality Organisations

  24. Contact Details Susan Pryde Address: Food Standards Agency Scotland 6th Floor St Magnus House 25 Guild Street Aberdeen AB11 6NJ Telephone: 01224 285152 Email: susan.pryde@foodstandards.gsi.gov.uk

More Related