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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
Natasha's Law
Natasha's Law, named in memory of Natasha Ednan-Laperouse, who died from a severe allergic reaction to an undeclared ingredient in a pre-packaged food item, is a UK regulation that mandates full ingredient lists and allergen information on pre-packed food sold directly to consumers. This applies to food prepared and packaged on the premises where it's sold, requiring businesses to clearly label these products with the name of the food, a full ingredients list, and to emphasize any allergenic ingredients. Here's a more detailed breakdown: #
Key Features of Natasha's Law:
- Mandatory Full Ingredient Listing: Businesses must provide a complete list of all ingredients used in the food.
- Emphasis on Allergenic Ingredients :Allergenic ingredients must be prominently displayed, often in bold, italics, or a different colour, to make them easily identifiable.
- Pre-packed for Direct Sale (PPDS):The law specifically applies to food that is prepared and packaged on the same premises from which it is sold. This includes things like sandwiches, salads, and other ready-to-eat items.
- 14 Allergens: The law focuses on the 14 most common allergens, which include celery, cereals containing gluten, crustaceans, eggs, fish, lupin, milk, molluscs, mustard, peanuts, sesame, soybeans, sulphur dioxide and sulphites.
- Clear Labelling: The law emphasizes clear and unambiguous labelling, ensuring consumers can easily find the allergen information.
Impact on Food Businesses:
- All food businesses in the UK that prepare and package PPDS food are required to comply with Natasha's Law.
- This includes small cafes, large restaurant chains, and food retailers.
- Businesses must update their internal systems and training to ensure compliance.
Why Natasha's Law was Introduced:
- The law was introduced in response to the tragic death of Natasha Ednan-Laperouse, who died after an allergic reaction to sesame seeds in a pre-packaged baguette she purchased.
- Her parents and the Natasha Allergy Research Foundation campaigned for changes to food labelling to better protect allergy sufferers.
- What is Natasha's Law? January 2019. In January 2019, Michael Gove, Secretary of State for the Department of Environment, Food and Rural Affairs, was as.. The Natasha Allergy Research Foundation
- Natasha's legacy becomes law - GOV.UK5 Sept 2019 — 'Natasha's Law' introduced to protect allergy sufferers and give them confidence in the food they buy.
- Understand Natasha's Law: What You Need to Know | Anaphylaxis UK27 Sept 2024 — Definition. Natasha's Law requires that all food businesses in the UK provide full ingredient lists and allergen information. Anaphylaxis Campaign
How We Can Support Your Business
We offer advice and support with pre-packaged food to ensure compliance. This includes educating staff on allergens, their impact, and how to manage risks effectively.
documentation
Food safety documentation is crucial for food businesses as it demonstrates adherence to food safety standards, provides evidence of hazard control, and can be essential for traceability and recalls. It outlines procedures, monitors controls, and documents actions taken when issues arise
Key aspects of food safety documentation:
- Food Safety Management System (FSMS):This document outlines all food production processes, hazards, control measures, monitoring procedures, and corrective actions.
- Hazard Analysis and Critical Control Points (HACCP):This system helps identify potential hazards, implement procedures to control them, and maintain records to show these procedures are working.
- Traceability Records: These are essential for identifying the source and path of food products in case of recalls.
- Cleaning and Hygiene Records: These document cleaning schedules, procedures, and monitoring to ensure compliance.
- Temperature Logs: Records of fridge/freezer temperatures and cooking/cooling processes help monitor food safety.
- Staff Training Records: Demonstrates that staff have received adequate training on food safety practices.
- Equipment Calibration Records: Shows that equipment is properly calibrated and functioning as intended.
- Pest Control Records: Documents pest control measures and their effectiveness.
Benefits of good food safety documentation:
- Compliance: Demonstrates adherence to legal requirements and industry standards.
- Improved Safety: Helps identify and control hazards, reducing the risk of foodborne illness.
- Efficiency: Providing clear procedures and guidelines for staff, leading to better efficiency.
- Transparency: Shows a commitment to food safety practices to customers, regulators, and other stakeholders.
- Easy Audit: Facilitates inspections and audits, making it easier for businesses to demonstrate compliance.
Examples of food safety documentation:
- Food Safety Manual: A comprehensive document outlining all aspects of a business's food safety procedures.
- Daily Records: Logs of daily activities like cleaning, temperature checks, and stock rotation.
- Checklists: Tools for verifying compliance with specific procedures, such as cleaning checklists or pest control checklists.
- Training Records :Documentation of staff training on food safety.
Mobililisation service
Food safety site mobilization focuses on establishing procedures to ensure a safe food environment during the initial setup of a food-related facility or project, such as a food processing plant or a construction site for a new restaurant.
This involves implementing practices that prevent contamination, maintain hygiene, and ensure the safe handling of food materials and equipment.
- Food Safety Plan: Develop a detailed food safety plan that outlines all aspects of food production, highlights potential hazards, and details how those hazards will be controlled.
- Method Statement for Site Mobilisation: Create a method statement that addresses the risks associated wit site mobilization, including food safety considerations, and outlines how those risks will be managed.
- Documentation: Keep thorough records of all food safety practices and procedures, including audits and inspections.
Hazard Analysis and Control:
- Hazard Analysis: Identify potential biological, chemical, and physical hazards that could contaminate food.
- Critical Control Points (CCPs):Determine critical control points (CCPs) where hazards can be prevented, eliminated, or reduced to acceptable levels.
- Monitoring Procedures: Establish procedures for monitoring CCPs to ensure that they are being effectively controlled.
- Corrective Actions: Develop plans for corrective actions to be taken if monitoring reveals that CCPs are not being maintained.
Implementation and Training:
- Facility Design and Equipment: Ensure that the facility and equipment are designed and maintained to prevent contamination and facilitate proper cleaning and sanitation.
- Hygiene and Sanitation: Implement strict hygiene and sanitation protocols for all staff and visitors, including proper handwashing, clean clothing, and controlled access to food areas.
- Staff Training: Provide comprehensive training to all staff on food safety principles, procedures, and emergency protocols.
- Supervision and Monitoring: Regularly supervise and monitor food safety practices to ensure that they are being followed correctly.
Continuous Improvement:
- Regular Audits and Inspections: Conduct regular audits and inspections to identify areas for improvement and ensure compliance with regulations.
- Review and Update: Regularly review and update the food safety plan and procedures to reflect changes in regulations, practices, and knowledge.
By implementing a comprehensive food safety site mobilization plan, food-related businesses can minimize the risk of contamination and ensure that food is produced and handled safely, protecting consumer health and safety.
