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Colours in Take-Away & Restaurant Food

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Colours in Take-Away & Restaurant Food This leaflet provides guidance; it is not a legal document and does not attempt to cover all the details. For more information, please contact the Food Safety Team. Did this leaflet clearly answer any questions you may have had? Please let us know if there is any other information you require. Food Safety Consumer and Business Protection Brent Civic Centre Engineers Way Wembley Middlesex HA9 0FJ. Telephone: (020) 8937 5252 Facsimile: (020) 8937 5150 COLOURS IN TAKE-AWAY & Email: [email protected] RESTAURANT FOOD www.brent.gov.uk Q. Why are these controlled? Q. What are the controls? A. Because high concentrations have been linked to allergic reactions A. The Colours in Food Regulations 1995 and sickness. a) allow only certain permitted colours to be used in food Q. How do I make sure the food complies? b) restrict the use of certain colours in certain foods c) set maximum levels of certain colours in certain foods A. If you use the above artificial colours when you prepare a batch of curry sauce, for example, which weighs 4kg Q. What relevant foods are covered? then the most colour you can add is 2 grammes. (So, in imperial A. All foods are covered, but in particular one category:- quantities this means you can add 0.08 oz of colour to a 10lb ‘sauces, seasoning (for example curry powder, tandoori), pickles, batch). If the colour is in a seasoning mix, the amount will be relishes, chutney and piccalilli’ are only allowed to contain 0.5g/kg different so follow the usage instructions on the label. The same in total of the following permitted colours: rules apply to the concentration of colour in seasoning used to coat products such as Chicken Tikka. Always ensure that you and your employees closely follow the E100 Curcumin instructions supplied with the seasoning/colour. If there are no E102 Tartrazine instructions or they are not clear, ask your supplier for details in writing. E104 Quinoline Yellow E110 Sunset Yellow FCF Assuming that you do not import or produce the seasoning/colour Orange Yellow S yourself, then get a written assurance from your supplier that the E120 Cochineal, Carminic acid, product complies with the General Food Regulations 2004 and Carmines especially Colours in Food Regulations 1995. If you import or E122 Azorubine, Carmoisine produce the seasoning/colour yourself, then you need more detailed E124 Ponceau 4R, Cochineal Red A advice and should contact Trading Standards. E129 Allura Red AC E131 Patent Blue V Q. What happens if we sell food which contains E132 Indigotine, Indigo carmine excess colour? E133 Brilliant Blue FCF E142 Green S A. Your customers could suffer an adverse reaction. You E151 Brilliant Black BN, Black PN commit a criminal offence under the Regulations. A court can fine E155 Brown HT you up to £5000 per offence. E160d Lycopene E160e Beta-apo-8’-carontenal (C30) Q. What about other additives? E160f Ethyl ester of Beta-apo-8’-carotenoic acid (C30) E161b Lutein A. There are controls on all additives and so it is important always to Foods containing one or more of the following food colours must contain the follow instructions provided with the product and if it comes directly additional information ‘may have an adverse effect on activity and to you from outside the European Union (EU) make sure that it attention in children’ complies with regulations under the General Food Regulations – contact the Food Team. We are happy to help you to understand how to comply with the law. E102: Tartrazine, E104: Quinoline Yellow, E110: Sunset Yellow, E122: Carmoisine E124: Ponceau, E129: Allura Red.
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