Food labelling

Question 1

what information is required to appear on food labels by law?

Answer 1

-food name
-weight/ volume
-ingredients list
-quantitative ingredient declaration
-allergen information
-GM ingredients
-date mark and storage conditions
-preparation instructions
-name and address of manufacturer
-place of origin
-batch mark
-nutrition information

Question 2

What additional information may be on the food label?

Answer 2

-cooking instructions
-serving suggestions

Question 3

what type of foods are exempt from food labelling laws in the UK

Answer 3

foods sold loose

Question 4

within a catering business when selling food loose or packaged for sale what must be shown?

Answer 4

-the name of the food
-if any ingredients have been irradiated or from GM source
-Any additives
-Allergen information
-if meat products are being sold loose more info must be shown

Question 5

What are the conditions for name of the food?

Answer 5

-If there is name prescribed by law this must be used
-customary name (eg, BLT) can be used if there’s no law name
-If no customer name a descriptive name must be provided
-If the food as been processed in some way (eg.smoked, salted, dried)

Question 6

what is a processed food?

Answer 6

-A food that has been altered in some way during preparation

Question 7

What are the conditions for ingredients of the food?

Answer 7

-If has 2 or more ingredients must be listed under heading
-must be listed in order of weight (main ingredient first)

Question 8

Give examples of foods that are exempt from displaying ingredients list

Answer 8

-fresh fruit and veg
-carbonated water
-foods consisting of a single ingredient

Question 9

Conditions for allergy information on food labels?

Answer 9

-If contain any of 14 allergens they must be declared by law
-Allergens must be emphasised using different font, style, background colour or bold text

Question 10

what are the 14 allergens that must be stated clearly on food labels?

Answer 10

-celery
-cereals contain gluten
-crustaceans (lobster and crab)
-eggs
-fish
-lupins
-cows milk
-molluscs (mussels, oyster)
-mustard
-nuts
-sesame seeds
-soybeans
-peanuts
-sulphur dioxide and sulphites

Question 11

what is quid and what does it do?

Answer 11

-quantitative ingredient declaration
-it tells a consumer the % of particular ingredients contained in a food products

Question 12

when is quid required?

Answer 12

when the ingredient/ category of ingredients:
-appears in the name the food or is usually associated with the name
-is emphasised on the labelling in words or pictures
-is essential to characterise a food to distinguish it from similar products

Question 13

How must a quid be displayed?

Answer 13

-as a %, which corresponds to quantity of the ingredient
-appear either in or immediately next to the name of the food or in the list of ingredients

Question 14

conditions for weight and volume of food on food labelling

Answer 14

-must be shown on foods apart from those which are only sold as standard amounts
-by comparing weight with price it allows consumers to make sure getting best value for money

Question 15

when is net quantity required to be displayed on the label?

Answer 15

-all packaged foods above 5g or 5 ml
-foods that are packaged in a liquid must show drained net weight

Question 16

when is net quantity not required?

Answer 16

-in foods where:
-they are subject to considerable losses in volume or mass
-the net quantity is less than 5g/5ml
-the food is normally sold by number

Question 17

what is the E mark used for on a label?

Answer 17

-used to indicate that the product has been packaged according to requirements of the European Unions average weight rules

Question 18

purpose of storage conditions of food labels?

Answer 18

-must show how long foods should be kept and how to store them
-following this can prevent food from spoiling too quickly and reduce risk of food poisoning

Question 19

when is a use by date required?

Answer 19

-required on foods which spoil quickly eg.cooked meats and fish
-if these foods are kept for too long they can cause food poisoning

Question 20

What is a best before date?

Answer 20

-suggestion for when foods may not be at their best regarding flavour, colour, texture but are still safe to eat

Question 21

which food that carries a best before date is an exception as it is unsafe to eat after that date?

Answer 21

-eggs
-contain dangerous bacteria, salmonella
-government suggestions that eggs can be eaten up to 2 days after their best before if cooked thoroughly until solid

Question 22

describe the freezing star rating system?

Answer 22

-used to indicate what temperature food should be held at and for how long:
* -6c 1 week
** -12c 1 month
*** -18c 3 months
** -18c or colder 6 months

Question 23

why must the name, address of manufacturer, packer or seller required on a food label?

Answer 23

-so that consumers can contact the manufacturer if they have a complaint about the product or want to know more information

Question 24

What are the names of the 3 systems that protect and promote regional food products created by the European Union

Answer 24

-protected designation of origin
-protected geographical indication
-the traditional speciality guaranteed

Question 25

how should nutrition information be presented on a food label?

Answer 25

-in a tabular format with numbers aligned
-energy value must be expressed in kj and kcal and amount of nutrients must be shown in g
-all elements must be included next to each other
-vitamins and minerals must be expressed per 100g/ml and as a % of RNI

Question 26

what are the 2 major schemes for front of pack labelling

Answer 26

-traffic light labelling and guideline daily amount (GDA)

Question 27

what are the requirements for front of packaging labelling?

Answer 27

-must include portion size, number of portions in pack, amounts of kj, kcal, saturates, sugars and salt

Question 28

Describe traffic light labelling?

Answer 28

-provide information on high (red), medium (amber), low (green) amounts of sugars, fat, saturated fat and salt present in the product

Question 29

Describe guideline daily amounts

Answer 29

-include GDA for certain nutrients and % GDA provided by 100g
-can be used to compare products and to choose one which best suits consumer eg.with lowest salt content

Question 30

why is GDA values for adult women used on food packaging?

Answer 30

-Because these values have been developed for nutrients often consumed in excess so they represent benchmarks that shouldn’t be exceeded on a regular basis
-Women’s values are typically used as they are slightly lower than men

Question 31

What are the conditions for health claims on food labels?

Answer 31

-claims about benefits to overall good health can only be used accompanied by an approved claim
-lables can’t claim that food can treat, prevent or cure any disease or medical condition

Question 32

what is a nutrition claim?

Answer 32

describes what a food contains or does not contain in reduced or increased amounts eg. low fat, high fibre, reduced sugar, high protein

Question 33

What makes a food able to be marked as organic?

Answer 33

-if at least 95% of their agricultural ingredients are organic