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New approach to Implementing HACCP in the Catering Industry

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Title: New approach to Implementing HACCP in the Catering Industry


1
Food Standards Agency Scotland
2
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
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
  • 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

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
Directive 2003/89/EC
Specified allergens list
  • Cereals containing gluten
  • Crustaceans
  • Eggs
  • Milk
  • Fish
  • Peanuts
  • Soybeans
  • Nuts
  • Sesame seeds
  • Celery
  • Mustard
  • Sulphite (/gt10mg/kg or 1)

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/ca
tindex_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_at_foodstandards.gsi.gov.uk
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