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Spring 2021
ingredient and allergen data, and most importantly how this will be passed on to your business. Ask your supplier what verification checks and processes they have in place? How are discrepancies picked up? 2. Ingredient & allergen information Ingredient and allergen information can be captured using third party software solutions and label printers. You will need to understand how the ingredient and allergen data is being obtained and updated. You will also
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need to make sure the label format is compliant with the requirements. How will the ingredient list be ordered? How will allergens be emphasised?
physical label check against the data shared with you.
The labels placed on PPDS foods must be up to date with all ingredient and allergen information when put on display for the customer to select. Pre-printed labels are great if the printer breaks down but what if there is a lastminute substitution from a supplier?
Everyone in your business must be fully informed and responsible for providing the correct allergen information. Ensure your staff receive training on the new requirements especially if you provide PPDS food.
Allergen data isn’t fixed and recipes for products change. Do not forget the importance of a
3. Training & responsibility
The FSA offers a free online, self-directed Food allergy and Intolerance Training module, which can be accessed via https:// allergytraining.food.gov.uk
Five steps to get ready for Natasha’s Law 1. Plan ahead - do not leave preparations until October 2. Put processes, systems and checks in place now 3. Get in touch with your local enforcement officer to help you review and check your plans 4. Start doing trial runs of your processes and review any near misses 5. Ensure you can demonstrate due diligence throughout your allergen management The Food Information Regulation 2014: https://www.legislation.gov.uk/uksi/2014/1855/pdfs/uksi_20141855_en.pdf 1
The Food Information Amendment (Amendment) (England) Regulations 2019: https://www.legislation.gov.uk/uksi/2019/1218/made 2
3 Food Standards Scotland (2021) Improved allergen labelling becomes Law: https://www.foodstandards.gov.scot/news-and-alerts/ improved-allergen-labelling-becomes-law-to-protect-consumers-in-scotland
Use this checklist to ensure that your catering team has a full understanding of the requirements and your processes to comply with the new legislation. What is Natasha’s Law? Why is the new labelling legislation important? Which foods offered are PPDS? How many PPDS products do you offer? Are these manageable? What must be done to comply? How will ingredient and allergen information be captured?
How will you get all the ingredient information on the labels? How will you manage label production? Can you ensure food labels are providing accurate and reliable information in the correct format? How will you ensure changes as a result of product substitutions are captured? Are your team fully informed about the new allergen labelling requirements? How will you support your customers to ask about allergens and the new labelling laws?
About the author Anna-Maria Holt is an HCPC registered dietitian, and a member of the BDA with over 15 years experience in working with caterers and food businesses. Through AH Dietetics, Anna-Maria offers a dietetic service in a freelance capacity to caterers in foodservice to help with nutrition, special diets and food allergen queries.
