BRC Guidance on Allergen Labelling and the Requirements in Regulation 1169/2011 BRC Guidance on Allergen Labelling (EU FIC)
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CELERIAC Pronounced Sel-AIR-Ee-Ack, This Root Veggie Is Related to Parsley, Carrots and Parsnips
CELERIAC Pronounced sel-AIR-ee-ack, this root veggie is related to parsley, carrots and parsnips. Although it is also known as “celery root,” it is not the root of the celery we all know. BEST COOKING RECIPE IDEAS METHODS STORAGE • SOUP • ROASTED • THINLY SLICED • Trim off stalks and refrigerate • MASHED IN SALAD unwashed, covered for up to 3 • RAW • MASH months! • BRAISED • GRATIN • Can be stored in a cool, dry place for up to a month. NUTRITION TIPS • Good source of Vitamin C, • Add to mashed potatoes for a new take on phosphorus, and potassium. the old standard. • It should be peeled, and otherwise treated similarly to a potato, but unlike a potato is very low in starch. • Celeriac should feel heavy when you pick it up, not light or soft to the touch. WINTER ROOT VEGETABLE SLAW • 1 tsp Dijon mustard • 1 tsp salt • 1 tsp sugar • 1/4 c sherry or red wine vinegar • 1 c chopped parsley, loosely packed • 2/3 c olive oil • 2 large carrots (choose different colored carrots if you can fi nd them) • 2 medium parsnips • 1 small celery root • 2 black radishes or 1/2 daikon radish ***THE CHOICE OF ROOT VEGETABLES HERE WORKS WELL, BUT YOU ARE FREE TO MIX AND MATCH. JUST BE SURE TO NOT HAVE TOO MANY SWEET VEGETABLES LIKE CARROTS AND PARSNIPS, OR TOO MANY SHARP ONES, LIKE RADISHES OR TURNIPS.*** WHISK THE MUSTARD, SALT, SUGAR, VINEGAR AND PARSLEY IN A BOWL AND PROCESS UNTIL COMBINED, ABOUT 30 SECONDS. DRIZZLE IN THE OLIVE OIL SLOWLY, CONTINUE WHISKING UNTIL EMULSIFIED. -
Food Allergy
Information Statement Food Allergy The Institute of Food Science & Technology has authorised the following Information Statement, dated January 2009, which cancels and replaces the version dated October 2005. SUMMARY The problem of food allergens is part of a wider problem, that of all kinds of adverse reactions to foods, which can also result from microbial and chemical food poisoning, psychological aversions and specific non-allergenic responses. Food allergy is now recognised as an important food safety issue. Dealing with at least the major serious food allergens is an essential part of Good Manufacturing Practice. The greatest care must be taken by food manufacturers • to formulate foods so as to avoid, wherever possible, inclusion of unnecessary major allergens as ingredients; • to organise raw material supplies, production, production schedules and cleaning procedures so as to prevent cross-contact of products by "foreign" allergens; • to train all personnel in an understanding of necessary measures and the reasons for them; • to comply with the relevant labeling legislation providing appropriate warning, to potential purchasers, of the presence of a major allergen in a product; • to have in place an appropriate system for recall of any product found to contain a major allergen not indicated on the label warning. The purpose of this statement is to describe the nature and cause of food allergies, to outline recent changes in legislation that aim to help allergic consumers to live with their condition and to emphasise the measures that manufacturers and caterers should take to minimise the problems. BACKGROUND Adverse reactions to foods Adverse reactions to foods include not only food allergies but may also result from microbial and chemical food poisoning, psychological aversions, and specific non-allergenic responses. -
An Update on Food Allergen Management and Global Labeling
An Update on Food Allergen Management and Global Labeling Regulations A Thesis SUBMITTED TO THE FACULTY OF UNIVERSITY OF MINNESOTA BY Xinyu Diao IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF MASTER OF SCIENCE Advisor: David Smith, Ph.D. Aug 2017 © {Xinyu Diao} {2017} Acknowledgements I would like to thank my advisor Dr. David Smith for his guidance and support throughout my Master’s program. With his advice to join the program, my wonderful journey at the University of Minnesota began. His tremendous support and encouragement motivates me to always dream big. I would like to also thank Dr. Jollen Feritg, Dr. Len Marquart and Dr. Adam Rothman for being willing to take their valuable time to serve as my committee members. I am grateful to many people whose professional advice is invaluable over the course of this project. I would like to take this opportunity to show appreciation for Dr. Gerald W. Fry for being a role model for me as having lifetime enthusiasm for the field you study. I wouldn’t be where I am now without the support of my friends. My MGC (Graduate Student Club) friends who came all around the world triggered my initial interest to investigate a topic which has been concerned in a worldwide framework. Finally, I would like to give my most sincere gratitude to my family, who provide me such a precious experience of studying abroad and receiving superior education. Thank you for your personal sacrifices and tremendous support when I am far away from home. i Dedication I dedicate this thesis to my father, Hongquan Diao and my mother, Jun Liu for their unconditional love and support. -
THE HANDBOOK Your South Beach Success Starts Here!
THE HANDBOOK Your South Beach Success Starts Here! Instructions, food lists, recipes and exercises to lose weight and get into your best shape ever CONTENTS HOW TO USE THIS HANDBOOK You’ve already taken the biggest step: committing to losing weight and learning to live a life of strength, energy PHASE 1 and optimal health. The South Beach Diet will get you there, and this handbook will show you the way. The 14-Day Body Reboot ....................... 4 The goal of the South Beach Diet® program is to help Diet Details .................................................................6 you lose weight, build a strong and fit body, and learn to Foods to Enjoy .......................................................... 10 live a life of optimal health without hunger or deprivation. Consider this handbook your personal instruction manual. EXERCISE: It’s divided into the three phases of the South Beach Beginner Shape-Up: The Walking Workouts ......... 16 Diet® program, color-coded so it’ll be easy to locate your Walking Interval Workout I .................................... 19 current phase: Walking Interval Workout II .................................. 20 PHASE 1 PHASE 2 PHASE 3 10-Minute Stair-Climbing Interval ...........................21 What you’ll find inside: PHASE 2 • Each section provides instructions on how to eat for that specific phase so you’ll always feel confident that Steady Weight Loss ................................. 22 you’re following the program properly. Diet Details .............................................................. 24 • Phases 1 and 2 detail which foods to avoid and provide Foods to Enjoy ......................................................... 26 suggestions for healthy snacks between meals. South Beach Diet® Recipes ....................................... 31 • Phase 2 lists those foods you may add back into your diet and includes delicious recipes you can try on EXERCISE: your own that follow the healthy-eating principles Beginner Body-Weight Strength Circuit .............. -
Table of Amendments Issued
Scotland Food Standards Training Manual Foreword The standard and quality of food is important to all consumers and food businesses across Scotland. Consumers must have confidence that food they buy and eat will be what they expect, will not be harmful and that they are protected from fraud. This manual provides information to authorised officers on these areas. The Food Standards Agency in Scotland has worked closely with the Scottish Government to ensure that the reputation of Scottish food and drink is upheld as part of Scotland’s National Food and Drink Policy. The Food Standards Training manual was first issued by the Food Standards Agency Northern Ireland in order to assist authorised officers with the challenging area of food standards. In 2007, the Agency’s sector-specific simplification project1 considered the potential for expanding the use of this manual. In Northern Ireland the manual is now in its third successful year, and evaluation of the manual has further determined the need for this type of resource. Work began in Scotland to produce a Scottish version of the manual in partnership with local authority authorised officers, based on the positive feedback received on the Northern Ireland manual from District Councils and to address issues raised by audits undertaken in Scotland. Partnership is key in the development of Agency projects and a working group was established to take this project forward with members of the Scottish Food Enforcement Liaison Committee Food Standards Sub Committee. The group offered invaluable expertise and experience in producing the Scottish edition of this training manual, and kept the main objective in focus, to provide a practical training and reference tool for authorised officers. -
Journal of Agribusiness and Rural Development MANAGEMENT of FOOD ALLERGENS in the FOOD INDUSTRY*
www.jard.edu.pl http://dx.doi.org/10.17306/J.JARD.2018.00388 Journal of Agribusiness and Rural Development pISSN 1899-5241 1(47) 2018, 73–80 eISSN 1899-5772 Accepted for print: 22.01.2018 MANAGEMENT OF FOOD ALLERGENS IN THE FOOD INDUSTRY* Bogdan Pachołek1, Sylwia Sady1, Emilia Kupińska-Adamczyk 1Poznań University of Economics and Business, Poland Abstract. Ensuring food safety for people suffering from INTRODUCTION various intolerances faces serious threats posed by allergens which have become a challenge for food manufacturers and Food safety is an important part of the system for the mass caterers. These businesses are required to develop protection of human health. The main objectives of and implement appropriate programs to manage allergens the European Union’s food safety policy include pro- present in their sites. The purpose of this paper was to ana- lyze the actions taken by food manufacturers with respect to viding consumers with safe, high-quality food and substances and products causing allergies or food intolerances with reliable, accurate and transparent information in the context of providing consumers with a safe, properly about food products. Every food company must ensure labeled product. To achieve the objective of this study, a data that food safety is not compromised, and has to provide analysis and synthesis method was employed based on re- accurate information on their offering so that the con- quirements defined in obligatory and non-obligatory stand- sumer can make a choice being well-informed. ards for food safety assurance and management in the food Substances and products causing food allergies or production sector. -
Review of the Regulatory Management of Food Allergens
UNCLASSIFIED FOOD STANDARDS AUSTRALIA NEW ZEALAND Review of the regulatory management of food allergens December 2010 UNCLASSIFIED 1 UNCLASSIFIED {THIS PAGE IS INTENTIONALLY LEFT BLANK} UNCLASSIFIED UNCLASSIFIED Executive Summary Food allergy is an important health issue due to the potential for severe and life threatening reactions. Rigorous declaration requirements are considered the most appropriate risk management option for food allergens since even small amounts of the allergen may trigger allergic reactions. Australia and New Zealand were among the first countries to recognise the need to regulate food allergens with the introduction, in 2002, of mandatory declaration requirements in the Australia and New Zealand Food Standards Code. In October 2006, the Australia and New Zealand Food Regulation Ministerial Council requested FSANZ to review the regulatory management of food allergens. The overall aim of the review is to determine whether, in the context of current scientific knowledge, improvements can be made to the existing regulatory approach which allows consumer choice but does not compromise the safety of allergic consumers. A key task for the review was to identify specific areas of allergen regulation that could benefit from emerging scientific evidence. Six issues were outlined in a consultation paper, released by FSANZ in March 2008, targeting major stakeholders in Australia and New Zealand including allergy support groups, the food industry, allergy clinicians and the jurisdictions. In reviewing these issues, FSANZ considered information from a variety of sources including allergic consumers, the food industry, the scientific and medical literature and expert opinion, as well as international regulations. Although our understanding of food allergy has improved significantly in the past decade, a number of scientific questions are yet to be resolved. -
Reading Food Labels in Singapore
ASTHMA & ALLERGY ASSOCIATION Reading Food Labels in Singapore Many manufactured foods contain food allergens that may not be obvious by looking at the food. It is therefore very important to check the food label of any product each and every time you buy pre-packaged food items or food product. Recipes for products do sometimes change, so even if you have bought a product before and it was safe, check the food label thoroughly every time you purchase. Details of ingredients on websites are not always up to date, so always use the list on the item itself rather than an online ingredient list or allergen declaration. If you have questions, call the manufacturer, if you are unsure about the safety of a food, avoid eating it. All pre-packed food products for sale in Singapore must be labelled according to the general labelling requirements of the Singapore Food Regulations. The regulations are available on the Agri-Food and Veterinary Authority of Singapore (AVA) website, the Guide to Food Labelling and Advertisements is available here. This states that for all pre-packaged foods sold in Singapore, manufacturers and importers must provide a label with the following information in English: • The name or description of food • Labelling of other allergens is not required by the Singapore food labelling regulations. If your allergen is • A statement of ingredients: this must include a NOT one of the above then reading ingredient labels complete list of all ingredients and additives used in becomes much more difficult. You will need to get to the food. -
Braised Pork Belly with Roasted Celeriac
Braised Pork Belly with Roasted Celeriac Preparation Instructions Ingredients For the pork 500g belly pork 2 tbsp vegetable oil ½ tsp ground five spice mix 300ml apple juice 300ml pork stock 1 large cinnamon stick, broken 2 star anise, broken ½ tsp fennel seeds 2 bay leaves For the celeriac ½ small celeriac, peeled and cut into 3cm cubes Oil for roasting For the carrots 85g chantenay carrots ¼ tsp sugar Small cube of butter Pinch of cumin seeds 2 tbsp water For the sauce 100ml white wine 50ml Masala wine 1½ tsp maple syrup 1 tsp arrowroot let down with 1tbsp of cold water Micro coriander to garnish Method 1. Rub the pork belly with 1 tbsp oil and the five spice mix. 2. Steaming: Place the pork belly in a solid steam container along with the apple juice, pork stock, cinnamon, star anise, fennel seeds, and bay leaves. Cook in the Miele Steam Oven at 100ºC for 1 hour. Oven: Preheat the oven on Fan Plus 120°C. Place the pork belly into an oven proof dish. Bring the apple juice, pork stock, cinnamon stick, star anise, fennel seeds, and bay leaves to the boil. Pour over the belly pork and cover with tin foil. Place into the preheated oven and cook for 1 hour. 3. When the pork belly is cooked, remove from the oven and allow to cool. Cover with a piece of greaseproof paper and place a heavy weight on top of the pork to press, the heavier the weight the better the result. Place in the fridge overnight. -
ALLERGEN STATEMENT ICL Performance Products LP
Webster Groves Technical Center 373 Marshall Avenue Webster Groves, MO 63119 (800) 244-6169, Option 1 www.icl-pp.com ALLERGEN STATEMENT ICL Performance Products LP manufactures food grade phosphates, phosphoric acid, and sulfates, which are high purity inorganic products manufactured from refined mineral raw materials. Unless otherwise indicated on the product specification sheets, our products do not contain any of the following allergenic substances, as specified in the U.S. Food Allergen Labeling and Consumer Protection Act of 2004 (FALCPA): Milk (and Milk Products) Eggs Fish Crustacean Shellfish Tree Nuts Wheat (or other Cereal Grains) Peanuts Soybeans (and Soy Products) In addition, our food grade products do not contain any of the following allergens of concern in certain other world regions or countries: Gluten Sesame seeds Mustard (or mustard seeds) Celery Sulfites Molluscan shellfish Lupin Because there is no potential for contamination of these allergens into our food grade phosphates, phosphoric acid, or sulfates, due to the nature of our chemical processes, we can guarantee the absence of the above listed allergenic substances. Lori L. Klopf, Ph.D. Regulatory Affairs Manager Food & Pharmaceutical Ingredients ICL Food Specialties (a division of ICL Performance Products LP) July 3, 2013 The information stated herein is presented in good faith and is believed to be correct as of the date specified in this statement. Webster Groves Technical Center 373 Marshall Avenue Webster Groves, MO 63119 (800) 244-6169, Option -
Maple-Bacon Roasted Apples & Celeriac
Harmony Valley Farm An update for our Community Supported Agriculture Members - Since 1993 www.harmonyvalleyfarm.com September 24, 2016 “Kids on the Frontline” By Andrea Yoder This Week’s Box In May of this year, the Pes cide Ac on PORCELAIN GARLIC: Garlic is great in cooked dishes but try keeping it raw when Network North America (PAN) released possible. You get more nutri onal content from raw garlic, and it works well in dips like their report, “Kids on the Frontline: How hummus, salads or in pasta. pes cides are undermining the health of PETER WILCOX POTATOES: This purple skinned potato has yellow fl esh. Named for a rural children.” The purpose of this report professor at Loyola University in Bal more, you will fi nd this potato to be fi rm and waxy. was to look at how pes cide exposure is CARROTS: Give the zucchini and banana breads a break and try carrot bread. If you’re impac ng the health of children, specifi cally feeling decadent, go all out and make a carrot cake instead! children in rural areas where agricultural JALAPEÑO PEPPERS: Make a creamy topping for your summer squash tacos using this pes cides are used. All children, regardless week’s hot peppers. Dice 1-2 jalapeños and add to 1 cup plain yogurt, 1 Tbsp lime juice, of where they reside, are vulnerable to lime zest, ½ tsp of cumin and a pinch of salt. Whisk un l smooth and refrigerate un l pes cide exposure. Residues may be on you’re ready to serve. -
Management of Allergens and Food Intolerances in Food Services Food Act 2006
Management of allergens and food intolerances in food services Food Act 2006 This fact sheet provides information about food allergies and food intolerances, including the most common food risks, the symptoms of food allergies and intolerances and advice for food businesses on how to manage these risks. Food legislation makes it an offence for food businesses to supply a consumer with a food that is not what they requested. The primary way to manage food allergies, food intolerances or coeliac disease is to ensure that the customer does not consume any food that may cause a reaction. What is a food allergy? Most food allergies are caused by an adverse immune reaction to food proteins. Once an individual develops sensitivity to a food protein, the presence of this protein can cause an allergic reaction. People who suffer from allergies can experience acute symptoms within minutes of exposure. An allergic reaction to food can be very serious, and potentially life-threatening. Any food that contains protein has the potential to cause allergic reactions in some individuals. However, wheat, peanuts, soy, milk, eggs, tree nuts, sesame seeds, shellfish, fish and lupin account for most of the food allergies in Australia. What is food intolerance? Some people have a food intolerance, where they develop adverse reactions to certain foods but are not allergic to the food. Food intolerance is associated with symptoms occurring after eating a substance which a sufferer’s body cannot handle. The sufferer’s digestive system does not produce sufficient quantities of a particular chemical needed to break down the food and aid digestion.