Food Information Regulation 2014

INFORMATION REGARDING in non-prepacked foods

1 Contents General information

How to inform out about allergens 3 Who is responsible for ensuring that the rules Frequently asked questions 5 are complied with? Anyone who imports, produces or sells food is Restaurants, canteens and hotels 6 responsible for knowing and complying with the rules. Catering 7 Food stores 8 How can food business operators ensure that the food is safe for people with food ? Bakeries and cafés 9 Good procedures at all stages in the food business Other sales premises, e.g. stalls and markets 10 operator (FBO) are crucial to providing safe food to Foods delivered to the consumer 11 customers with food or intolerance.

Licensed premises 12 Who is responsible for documenting and Institutions and organisations 13 confirming the information provided? Allergens that always should be indicated 14 You must have systems to ensure that you can document and confirm, in a suitable way, that infor- Examples of foods containing the 14 allergens 15 mation, such as the contents of allergens in a dish, is correct.

Who controls the food? The Norwegian Authority (Mattilsynet) controls FBOs such as restaurants, snack bars, can- teens and other places that produce, process and sell food and drinks. The FBOs have an independent responsibility for complying with the rules. The role of the Norwegian Food Safety Authority is to ensure that the rules are complied with.

2 Non- prepacked food

How to inform about allergens

This information is meant for those producing or selling food that is not prepacked, e.g. over the counter, in restaurants, canteens and by catering. It gives suggestions on how to inform customers about ingredients that some individuals are allergic to – these are called allergens. It is your responsibility to find good and practical solutions that comply with the regulation.

Consumers shall be informed about THE REQUIRE- The regulation requires that information ingredients in the food that can trigger MENTS ARE about allergens is given directly to con- SET OUT in the an allergy or intolerance. From December Regulation of 28 sumers in writing. Employees should 13th 2014 and onwards, this requirement November 2014 also know which allergens the food also applies to food sold without packaging no. 1497 on food contains, but customers should be able – referred to as non-prepacked food. information to con- to find this information easily without sumers (the Food asking the staff. The information can be Information Regu- People may be allergic to or intolerant lation), Section 1 given on the menu, for example, or on a to many ingredients, but the regulation Article 12 no. 5, cf. notice, screen or poster. requires that there are 14 specific aller- Article 44. gens that must be indicated. The list In this guidance you will find more is common to the EU and Norway and detailed information on what the new applies to all food, both with and without FIND OUT MORE requirements imply and examples of how packaging. Please find the list of the 14 HERE to comply with them. most common allergens on page 14.

3 4 Frequently asked questions What are allergens? How should the information be given? If you have an allergy, the body reacts to Information on the presence of allergens natural substances in your food. These substan- can be given on menus, notices, boards, screens ces are called allergens. A list of the 14 most com- etc. Most important is that the information should mon allergens has been made, see pages 14 and 15. be given in writing and is easily accessible to customers without them having to ask for it. Oral What does the regulation say about information dialogue between customers and staff is a natural on allergens in non-prepacked food? addition to written information, but not a substi- From December 13th 2014, there are new rules for tute for it. The information must include the word labelling of allergens in food. There are changes for “contains” followed by the specific allergens. For prepacked and non-prepacked food. Non-prepacked example: “Contains , soybean and eggs.” food is food served over the counter, in restaurants, cafés, snack bars, fast food restaurants, canteens, Are there exceptions to the requirement for hospitals, take-aways etc. For this kind of food it information of allergens? is now mandatory to provide written information Yes, you do not need to label foods where the dish about 14 ingredients. These are ingredients in food or product itself tells the customer that it contains that can cause allergic reactions. an , such as eggs, smoked salmon and bowls of nuts (see list of allergens on page 14). Some Which food business operators are covered by foods, such as fish cakes/burgers, may however the new requirements? contain several allergens, and these must be indi- All food business operators that handle non-pre- cated. To avoid confusion, it is then advisable to list packed food and drink must provide written details all allergens. For example, the text could read: “Con- of allergens in it. This applies to restaurants, cafés, tains fish, wheat and soybean.” snack bars, take-away premises, catering firms, stalls etc. Grocery stores must also provide written What is an ingredient and what is a information of allergenic ingredients in non-prepac- cross-contaminant? ked foods. An ingredient is used to produce or prepare a pro- duct, while a cross-contaminant substance is acci- Do the requirements cover all types of sale and dentally present in the product in small quantities. delivery of non-prepacked food? Ingredients also include additives and herbs and For temporary arrangements such as school events spices. Details of ingredients must be given when and flea markets, or where a sports team sells these are allergens. For example, if chips are fried sausages and cakes for just a few hours, it is not in , the oil is an ingredient and the dish necessary to provide information of allergens in must be marked “Contains peanuts.” non-prepacked food. How do we handle the new rules? Which allergens have to be indicated? Good procedures are crucial at all stages in the The regulation contains a list of 14 allergens that food business operator if we are to provide safe people most often are allergic to. These must be food to customers. The requirements for identify- indicated if they are present in the food. Note that ing and preventing risks also apply to allergens; see the type of cereal and type of nuts must be stated Food Hygiene Regulation. Food business operators because many consumers need this information. must ensure that their staff is familiar with the The list is common to the EU and Norway, and rules. Find out more here. can be found on page 14 of this document. More information can be found here. Who is responsible for finding good and practical solutions that comply with the rules? Which language should be used? Anyone who produces and sells non-prepacked food is The written information about allergens in foods responsible for knowing and complying with the rules. must be in Norwegian. The food business operator is responsible to find good and practical solutions that comply with the rules.

5 Restaurants, canteens and hotels

Snack bars, cafés, canteens, restaurants and hotels are some of the food business operators that have to label the food they serve. The requirements also cover drinks.

TIP! Written information about allergens can Note that it is for example be given next to every dish important for the customers to be on the menu. The information can also be able to find and placed in one or more visible places on the read the informa- premises, either as a printed poster or on tion easily without an electronic notice board. having to search The information must be readable and for it. easy to understand. It is important to also provide details of allergens in items ENSALADA DEL MAR Frisk skalldyrssalat med koriander og chili (side-dishes) like sauces and bread. Inneholder: Skalldyr

Drinks are also covered by the regulation. ENSALADA CESAR Remember to provide written details of Klassisk cesarsalat med urtekrutonger Inneholder: Melk, hvete allergens in wine, draught beer, cocktails, KYLLING FAJITAS smoothies etc. Marinerte og grillede kyllingstrimler, The information on allergens in “menu tortillas og tilbehør of the day” must always be updated. Inneholder: Soya, melk, hvete Hotels and other places that offer room QUESADILLA SALMON Tortillas med røkt laks, , lime og ost service can for example provide allergen Inneholder: Fisk, hvete, melk information on the menu in the hotel NACHOS room. Maischips, bønnepuré, ost, salsa, rømme og guacemole Inneholder: Melk

6 Catering

Food business operators that take orders and deliver directly to customers must provide information on allergens before and after the food is ordered.

NOTE! Catering firms with permanent sites can The requirement give information about allergens in the for written aller- gen labelling same way as restaurants. On the other also applies to hand, if the arrangement takes place in a food served at company, a private home or the like, the meetings. written information is given at site. The requirement for written allergen labelling also applies to food served at ENSALADA DEL MAR meetings. Frisk skalldyrssalat med koriander og chili Inneholder: Skalldyr A catering firm that delivers ready-

ENSALADA CESAR prepared food, such as tapas or pizza Klassisk cesarsalat med urtekrutonger (where there is no need for further pre- Inneholder: Melk, hvete paration or serving) must provide written KYLLING FAJITAS Marinerte og grillede kyllingstrimler, details of allergens to the customer. tortillas og tilbehør If the catering firm also prepares and Inneholder: Soya, melk, hvete serves the food, it is responsible to Ostekake QUESADILLA SALMON ensure that the consumers are given Inneholder hvete, hasselnøtter, Tortillas med røkt laks, mango, lime og ost melk og egg Inneholder: Fisk, hvete, melk written information of allergens in it.

NACHOS Maischips, bønnepuré, ost, salsa, rømme og guacemole Inneholder: Melk

7 Food stores, kiosks and petrol stations

Food stores, kiosks and petrol stations that sell non-prepacked food, such as salads and hot dishes, must also label it.

NOTE! It shall be easy for the consumer to find If the information and read the information on allergens, not is placed right next to the rele- and it should be clear which allergens vant food, it must that have been used in the different still always be easy foods and dishes. for the consumer Written information about allergens to find the informa- in non-prepacked food shall be placed tion and to read it. close to the food that contains the aller- gens. It shall be easy for the customer to find this information. The food business operator (FBO) itself has to decide how to meet this requirement in the best possible way for consumers. One solution will not fit all situations or all FBOs.

8 Bakeries and cafés

In bakeries and cafés it is advisable to provide written information on allergens next to every single product.

NOTE! Written details of allergens may be If the information provided on a label or notice placed is not placed right next to the rele- next to the individual dish or baked vant food, it must item on the counter or shelf. still be easy for the When the food business operator consumer to find considers it best to apply a notice and read it. placed centrally stating that custo- mers can find details of allergens in a folder or the like, there should also be written information next to the actual products or dishes to indicate that the food contains allergens. This should also refer to the specific infor- mation on the allergens.

9 Other sales premises, e.g. stalls and markets

Permanent or temporary stalls or markets must provide written details on allergens. This also applies to offers of food samples.

NOTE! Food stalls at food markets and fes- Anyone who sells tivals are often small, and it may be food should also be able to provide practical and effective to place the oral information information on allergens close to the on allergens in relevant foods or on a separate menu. the food they are The information can also be placed selling. in other ways, but it must be easy to find and read, and it must be clear which allergens that are present.

10 Food delivered to the consumer

Food business operators that are engaged in «distance selling» can for example provide details on allergens on their order page on the internet.

NOTE! FBOs that take orders Even if the custo- and deliver directly to the mer is given details of allergens when consumer must provide ordering, the infor- details of allergens before mation should also the products or dishes are be given in writing ordered. The information with the delivery. must be in writing, e.g. in a booklet or on the website. Consumers must also be given the information when they receive the pro- ducts or dishes.

11 Licensed premises

Drinks such as draught beer, cider, cocktails, wine and smoothies are also covered by the information requirements for allergens. The requirements apply to both alcoholic and non-alcoholic drinks.

TIP! Information on allergens in drinks may be provided in various ways. For example, A simple solution is wine lists may contain details of sulphite content. Allergen information for other to print details of allergens directly drinks, such as cocktails, could perhaps be given on a separate sheet in the price list. on the wine list.

Husets rødvin: Alfredo il Pazzo 2013 Inneholder: Sulfitt

Husets hvitvin: Dagens drinker: Chardonnay 2014 Inneholder: Sulfitt Pisco Sour Inneholder: Egg Bloody Mary Inneholder: Selleri

12 Institutions and organisations

It may sometimes be difficult to provide written information on allergens. Special arrangements are then needed.

TIP! Activity schools for children, centres for elderly Activity schools etc. that serve food are also required to provide and kindergartens can for example written information on allergens. As children not post next week’s always will understand this information, those in menu with details charge must be given the details. of allergens in a Hospitals, prisons and other institutions that visible place. serve food are subject to the same rules. Note that patients and inmates also must be given written information on allergens in the food, even if they eat in their rooms. It may be provided together with the food on the tray or in a menu. Some people may not be able to understand or perceive the information provided. In that case, a nurse, carer or similar person must be given the information on allergens. Organisations that supply free food to private individuals or central meeting places must the- refore provide written details of the presence of allergens. In some cases, it may also be necessary to provide information orally.

13 14 allergens

Allergens that always should be indicated

Below is a list of the 14 allergens that Europeans most commonly react to. Annex II to the European Food Information Regulation (EU) No 1169/2011 has been determined by EFSA (the European Food Safety Authority). This is based on scientific documentation. The following information should be read in conjunction with the Norwegian Food Information Regulation.

1. Cereals containing gluten, 6. Soya beans and products the- products thereof, except for namely: wheat, rye, barley, oats, reof, except: nuts used for making alcoholic spelt, kamut or their hybridised a) fully refined soybean oil distillates including ethyl alcohol strains, and products thereof, and (1); of agricultural origin. except: b) natural mixed tocopherols 9. and products thereof. a) wheat based glucose (E306), natural D-alpha tocop- including dextrose(1); herol, natural D-alpha tocop- 10. Mustard and products b) wheat based herol acetate, and natural thereof. maltodextrins(1); D-alpha tocopherol succinate 11. seeds and products from soybean sources; c) glucose syrups based on thereof. barley; c) vegetable oils derived d) cereals used for making phytosterols and phytosterol 12. Sulphur dioxide and sulphi- alcoholic distillates including esters from soybean sources; tes at concentrations of more ethyl alcohol of agricultural d) plant stanol esters produ- than 10 mg/kg or 10 mg/litre in origin. ced from vegetable oil sterols terms of the total SO2 which are from soybean sources. to be calculated for products as 2. Crustaceans and products proposed ready for consump- thereof. 7. Milk and products thereof tion or as reconstituted accor- (including lactose), except: ding to the instructions of the 3. Eggs and products thereof. a) whey used for making alco- manufacturers. 4. Fish and products thereof, holic distillates including ethyl 13. Lupin and products thereof. except: alcohol of agricultural origin; a) fish gelatine used as car- b) lactitol. 14. Molluscs and products rier for or carotenoid thereof. 8. Nuts, namely: almonds (Amyg- preparations; dalus communis L.), hazelnuts b) fish gelatine or Isinglass (Corylus avellana), walnuts 1) And the products thereof, in so far used as fining agent in beer (Juglans regia), cashews (Ana- as the process that they have under- and wine. gone is not likely to increase the level cardium occidentale), pecan nuts of allergenicity assessed by EFSA for 5. Peanuts and products thereof. (Carya illinoinensis (Wangenh.) the relevant product from which they K. Koch), Brazil nuts (Bertholletia originated. excelsa), pistachio nuts (Pistacia vera), macadamia or Queensland nuts (Macadamia ternifolia), and

14 Examples

Examples of foods containing the 14 allergens

Allergenic ingredients may also be present in health foods and food supplements.

Cereals containing gluten: Soybean: Soybean can be found Mustard: This includes mustard, These include wheat, rye, barley, in tofu, miso, tempeh, soy sauce, mustard powder and mustard oats, spelt, kamut etc. These soy drinks, soy yoghurt and soy seeds. Mustard is often found in cereals are often found in foods flour etc. Soybean is also used in processed products, containing flour, such as croutons, some desserts, ice cream, meat dishes, marinades, salad dres- bread and pastries, cakes, and fish products, sauces/soups sings, sauces and soups. couscous, processed meat and and vegetarian dishes/products. fish products, sauces and soups. Sesame seeds: Sesame seeds The cereal must be declared, but Milk: Milk can be found in butter, may be found in bread, vegeta- the producer can choose to cheese, cream, ice cream, dess- rian dishes, sweets, crisp bread, mention gluten in addition. erts, milk powder and yoghurt, biscuits, hummus, sesame oil, baked goods, soups and sauces sesame flour and tahini (sesame Crustaceans: These include etc. Some foods are “brushed” pasta). crabs, lobsters, prawns, krill, with milk. crayfish and scampi. Crustace- Sulphites: Sulphites are often ans are often found in salads. Nuts: These include almonds, used to preserve fruit and vege- These ingredients may also be hazelnuts, walnuts, cashews, tables (including tomatoes), and present in shellfish and fish dis- pecans, pistachios, Brazil nuts in some meat products, as well hes, and in stir-fries, sauces etc. and macadamia nuts. Nuts are as in soft drinks, juice, wine and for use in Thai dishes. often found in bread, biscuits, beer. cookies, desserts, ice cream, Eggs: Eggs are often found in chocolate, marzipan, nut oils and Lupin: This includes lupin seeds cakes, mayonnaise, mousse, sauces. Flaked almonds are used and lupin flour, and may be found soufflés, pasta, pies, some meat in Asian dishes. in some types of bread, pastries, products, sauces, desserts and flour, vegetarian products and dishes brushed with egg. Celery: This includes the stem pasta. and leaves, seeds and roots Fish: Fish can often be found in (tubers) from the celery plant. Molluscs: These include bival- shellfish and fish dishes, liver Celery is often found in herbs ves, escargots, octopus, mus- paté, salad dressings, tapenade, and herb mixtures, salads, sels, scallops, oysters, cockles, stock and Worcester sauce. some processed meat and fish sea urchins, squid, calamari, products, soups, dressings and marine snails etc. Molluscs are Peanuts: Peanuts are often stock. often found in fish and shellfish found in biscuits, cakes, deserts, dishes, soups, marinades, sauces chocolates, ice cream, peanut and fish and seafood seasonings. oil, peanut butter, and Asian and oriental dishes.

15 Food Information Regulation 2014

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Published June 2015 [email protected] mattilsynet.no

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