What are the food information regulations?

The Food Information Regulations 2014 (FIR) and Regulation (EU) No 1169/2011 control how food businesses must legally give information to their customers about the food they produce, sell and serve and the way this information is provided.

When did the food information for consumers regulation come into effect?

The obligation to provide nutrition information applies since 13 December 2016.

Which of the following food services is Regulation 1169 2011 applicable to?

This Regulation shall apply to food business operators at all stages of the food chain, where their activities concern the provision of food information to consumers. It shall apply to all foods intended for the final consumer, including foods delivered by mass caterers, and foods intended for supply to mass caterers.

How many categories are covered by EU food information for consumers regulation?

14
Caterers and food businesses are required by law to be able to provide customers with accurate information on the EU’s 14 major food allergens if they are included in any of the food products they produce, sell or serve.

Who do food allergy regulations apply to?

Food business operators in the retail and catering sector are required to provide allergen information and follow labelling rules as set out in food law (Opens in a new window). This means that food business operators must: provide allergen information to the consumer for both prepacked and non-prepacked food and drink.

Who does the food information regulations apply to?

These new regulations apply to all food businesses supplying food to the public and caterers, including retail premises, manufacturers, restaurants, delicatessens, bakeries, sandwich bars, supermarkets, caterers, take-aways, buffets, and home caterers.

Who is responsible for enforcing food hygiene legislation?

Summary. Food safety law is enforced by officers from the local authority, eg environmental health practitioners. Food labelling and composition issues are dealt with by trading standards officers. The food business operator is the person responsible for ensuring that legal requirements are met.

What is not required on a food label?

Vitamin D, Potassium, and Minerals Vitamins A and C will no longer be required on the FDA’s Nutrition Facts labels (though manufacturers may still include them if they choose), while Vitamin D and Potassium will now be required.

How many allergens must be contained in food before it has to be identified to someone?

14 allergens Food businesses need to tell customers if any food they provide contain any of the listed allergens as an ingredient. Consumers may be allergic or have intolerance to other ingredients, but only the 14 allergens are required to be declared as allergens by food law.

What ingredient should be first on a list of ingredients?

On a product label, the ingredients are listed in order of predominance, with the ingredients used in the greatest amount first, followed in descending order by those in smaller amounts. The label must list the names of any FDA-certified color additives (e.g., FD&C Blue No. 1 or the abbreviated name, Blue 1).

What was the EU Regulation on food information in 2011?

REGULATION (EU) No 1169/2011 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 25 October 2011 on the provision of food information to consumers, amending Regulations (EC) No 1924/2006 and (EC) No 1925/2006 of the European Parliament and of the Council, and repealing Commission

What are the rules for Food Information Law?

Food information law should prohibit the use of information that would mislead the consumer in particular as to the characteristics of the food, food effects or properties, or attribute medicinal properties to foods. To be effective, that prohibition should also apply to the advertising and presentation of foods.

When was EU Regulation no.1169 / 2011 passed?

REGULATION (EU) No 1169/2011 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 25 October 2011

What was the European Commission white paper on nutrition?

The Commission White Paper of 30 May 2007 on a Strategy for Europe on Nutrition, Overweight and Obesity related health issues (the ‘Commission White Paper’) noted that nutrition labelling is one important method of informing consumers about the composition of foods and of helping them to make an informed choice.