NACC
South East
1
FIC
• What it is
• What we will do
• What our customers will need to do
2
Provision of Food Information to
Consumers
• EU regulation
• Brings together
– Food labelling
– Food allergens
– Nutrition labelling
• Came into law October 2011
• Must comply by December 2014
3
FIC main changes
• Nutrition labelling to be mandatory, will
be in a different order
• Allergy advice line no longer allowed
• Allergy information in ingredients list,
brakes will highlight allergens in BOLD
4
Implications for Brakes
• Change to every piece of packaging
• Trying to coincide with new branding
• Any product produced after December
2014 must be in FIC compliant packaging
• We may have long shelf life products in
2015 or beyond
• New packaging will be seen from the end
of 2013
5
6
Sodium no longer declared
7
FIC for food sold loose
•
•
•
•
This is food sold in catering
Must provide allergen information
Information on 14 allergens
Will no longer be able to say
– ‘I do not know what is in the food’
– Applies to all catering
8
14 allergens
• Cereals
containing gluten
• Crustaceans
• Eggs
• Fish
• Peanuts
• Soya
9
•
•
•
•
•
•
•
•
Milk
Nuts
Celery
Mustard
Sesame seeds
Sulphur dioxide
Lupin
Molluscs
Gluten & nuts
• Cereals containing
gluten
– Wheat
– Barley
– Rye
– Oats
– Spelt
– Kamut
10
• Nuts
– Almonds
– Hazelnuts
– Walnuts
– Cashews
– Pecan
– Brazil nuts
– Pistachio
– Macadamia
How will caterers provide this information
• Must be available
– Back of house manual
– Internal Website
– Access to central database of recipes
• Provision
– Advice to consumer that this information is available
•
•
•
•
11
Notice in restaurant
On the menu
Customer website
Verbal communication with customer
Where will caterers find this information
• Packaging
– FIC requires allergens to be included in the
ingredient list
– The name of the allergen must be emphasised
in the ingredient list (Brakes Bold)
• Other sources
– Information to be available at the point of
purchase
• List on-line
• Product advice sheets
12
13
Contains lists
• Long lists
– Match to approved
buying lists
– Inclusion in recipe
analysis systems
14
Brakes Code
Product Title
Contains Peanuts
89 Whole Grapefruit Segments
N
in Light Syrup
94 Whole Mandarin Orange
N Segments in Light
102 Whole Orange Segments
N in Light Syrup
186 Baked Beans in Tomato
N Sauce
187 Sliced Beetroot
N
244 Italian Peeled Plum Tomatoes
N
255 Dessicated Coconut N
261 White Vanilla Flavour Ice
N Cream
268 Seedless Raisins
N
301 Caster Sugar
N
308 Granulated Sugar
N
318 Vanilla Pods
N
533 Long Grain Rice
N
544 Short Grain Pudding Rice
N
548 Red Lentils
N
551 Yellow Split Peas
N
554 Green Split Peas
N
557 Cereal Broth Mix
N
560 Dried Marrowfat Peas N
562 Pearl Barley
N
563 Haricot Beans
N
564 Butter Beans
N
568 Semolina
N
740 Dark Pitted Cherries inNLight Syrup
801 Raspberry Flavour JellyNCrystals
802 Strawberry Flavour Jelly
N Crystals
803 Orange Flavour Jelly Crystals
N
804 Lemon Flavour Jelly Crystals
N
839 Puff Pastry Pie Tops N
965 Sweetener Granules Sachets
N
1020 Tuna Cheesey Bake N
1050 Cannellini Beans In Water
N
1068 Cooked Supreme Of Chicken
N
(Pasteurised)
1069 19mm Cooked Diced Chicken
N
Breast
1071 Chicken Korma
N
1075 Cottage Pie
N
1080 Cooked Roast Chicken N
Drumsticks
1085 All Purpose Pastry Mix N
Contains Other Nuts
N
Syrup
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
Contains Egg
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
Contains Fish
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
Y
N
N
N
N
N
N
N
Contains Milk
N
N
N
N
N
N
N
Y
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
Y
N
N
N
Y
Y
N
Y
What to do with this information
15
Ingredient
Milk
Soya
Gluten
from
Wheat
Nuts
Fish
Crustaceans
Cod
N
N
N
N
Y
N
Prawns
N
N
N
N
N
Y
Brakes
Béchamel
Sauce
Y
Y
N
N
N
N
Potato
N
N
N
N
N
N
Cream
Y
N
N
N
N
N
Pepper
N
N
N
N
N
N
DISH
Y
Y
N
N
Y
Y
Front of House Products
• Wrapped so will have allergens on the
packaging
• Caterer does not need to do anything
more
16
General advice on managing allergens
17
Advice from Brakes
18
The way forward
• Understand the 14 allergen list
• Collect allergen information about all your
prepared products
• Collect recipes
• Collect menu ideas (recipes and
accompaniments)
• Build your own allergen data bank
• Have a protocol for keeping this up to date
• Train staff in handling allergen enquiries
• Do this before December 2014!
19
Brakes on-line training
20
New online nutrition course
•
•
•
•
21
Certified by AfN
Easy to use online or print and read
Tests after each module, certificate
4 modules
– Intro to balanced diet
– Eating well in healthcare sector
– Malnutrition & diabetes
– Dysphagia, dementia & menu
planning
Link to elearning site
https://elearning.brake.co.uk
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First Screen
23
Employee Registration
24
Log In
25
Dashboard
26
Module One
27
Test
28
Test
29
Dashboard
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