Article: Trading Standards - Food Labelling Online interactions for this service Apply for this service Report against this service Article Body Food labels are there to give us information on what we are eating - this gives us, as consumers, more choice. There are regulations that prevent manufacturers from using misleading food labels. Barnsley Council's Regulatory Services provides information on general labelling of food. The Trading Standards Team will ensure that any legislation on food labelling and composition is complied with by manufacturers and suppliers. This is to ensure that all food produced or sold from businesses within and outside Barnsley satisfies legal composition and labelling requirements. Eligibility Members of the public Food businesses Food Legislation enforced by Trading Standards Food Safety Act 1990 Food Labelling Regulations 1996 General Food Regulations 2004 Enforcement Food labelling and composition is controlled by legislation made by central government. Councils enforce the legislation to ensure it is complied with by inspecting food businesses, taking food samples and having them analysed, providing advice to businesses and consumers. Requests for information and complaints A request for information or a complaint should include the following information: Your name, address and a contact number Name and address of food business What foodstuff you require information on/you are complaining about Details from the food label Any action taken by yourself Response times/next steps Contact will be made within three working days Helplines Regulatory Services: (01226) 772468 email: regulatoryservices@barnsley.gov.uk Food Standards Agency: (0207) 276 8000 Contact details Regulatory Services, PO Box 602 Barnsley Council Barnsley S70 9FB Our office hours are 9am to 5pm, Monday to Thursday and 9am to 4.30pm Friday. Phone: 01226 772468 Fax: 01226 775699 Email: regulatoryservices@barnsley.gov.uk Out of hours procedure Available on request by prior arrangement. Please contact us using the helpline provided General Information Labelling prepacked food The following details are required on packaging: Name of the food List of ingredients Storage instructions Best before/Use by dates Name and address Quantity Quantitative Ingredients Declarations (QUID) Country of Origin if failure to give this may be misleading Instructions for use if use of the food would be difficult without this. The name of the food - this must take one of three forms: Name of a product required by law. Some products have a name that is required to be used by law such as Milk Chocolate or Scampi. The customary name of a product. Over time, certain products develop customary names that are easily recognised by consumers such as Victoria Sponge or Savory Duck. Name or short description that suitably describes the product and ensures that consumers do not confuse it with other similar products. Certain 'common' names for foods cannot be used if the percentage composition of the product does not meet the requirements. For example, a pork sausage must contain at least 42% pork. The name has to accurately describe what type of food it is, and also if it has undergone any processes, such as 'smoked salmon'. List of ingredients If the product contains more than two individual ingredients, a full list of all the ingredients must be given. These must be given in descending weight order as at the time of preparation. Most 'additives' must be stated in order of function and serial or specific name. For example, 'preservative E220' or 'preservative sulphur dioxide'. Flavouring may simply be labelled as 'flavours', omitting specific names. Storage Instructions On most pre-packed, perishable goods, there will be a set of storage instructions which will guide the consumer on how to keep the product as fresh as possible for as long as possible. These can be important for maintaining food safety - for example 'refrigerate after opening and use within 3 days'. Use by/Best before dates 'Use by' labels are placed on fresh produce that can deteriorate and even become unsafe to eat over short time periods, such as fish, fresh meat, meat products and milk. Even if the food or drink looks and smells fine, don't use it. The 'Use by' date can only be a valid guide if you follow the storage instructions on the packaging. For example, milk will go off a lot quicker if you do not keep it refrigerated. The term 'Use by' does not necessarily mean 'Eat by'. If the food is suitable, its life can often be extended by freezing it. Make sure you always follow relevant cooking/preparing/storage instructions as stated on the packaging. Beware, some produces may have a specific 'Use by' date but if it is opened, it must be consumed within a certain time. However, if the 'Use by' date is tomorrow, you must consume the product by the end of tomorrow. 'Best before' dates refer more to the quality rather than the safety of the product and indicate a date up until which a food will stay at a reasonable eating quality. The 'Best before' date can only be a valid guide if you follow the storage instructions on the packaging. To enjoy the food at its best, be sure to adhere to these instructions. Other dates Other dates that may be marked next to the 'Use by' or 'Best before' dates may be the 'Display until' dates, which are merely there to help shops with stock control and are of no relevance to shoppers. Name and address The produce must be labelled with the name and address of the manufacturer, packer importer or seller of the product. This can be used if the consumer wishes to make a comment about the product, directly to the company. Origin A product must always state its country of origin if its absence could be misleading to a consumer, such as an Italian pizza made in the UK. Nutritional information A manufacturer is only required to provide nutritional information if the product makes a claim such as 'low fat' or 'high in fibre'. However, if a company voluntarily decides to provide this information then it must comply with certain regulations: The following components are featured on nutritional information: Energy This is measured in calories (kcal) or joules (kj) Protein Foods such as meat, fish and soy products are full of protein. It is important for growth and body repair. Carbohydrate These can be derived from food such as potatoes, bread, rice and pasta. They are predominantly made up of sugars and starch. Nutritional information labels will tell you how much of the carbohydrates are sugars (the rest will be starch). Starch Most of our energy comes from starch, rather than from fats and sugars. Sugars These refer to both natural sugars, such as fructose in fruit, and added, more refined sugars like sucrose and glucose, which are more harmful, especially to teeth. Saturated fats These are the most harmful type of fats and they can raise cholesterol levels significantly, which in turn can lead to heart disease. Saturated fats are common in foods such as cheese, sausages, pies and butter. Monosaturated and polyunsaturated fats Monosaturates do not affect cholesterol, and polyunsaturates reduce cholesterol levels. Although monounsaturates (found in olive and rapeseed oil) and polyunsaturates (found in sunflower and soya oil) are a healthier option, they are still fats and can lead to weight gain. Dietary fibre Fibre can be found in foods such as wholemeal bread, baked beans, fruit and vegetables and can help reduce constipation and piles. Sodium Most of the sodium found in food comes from salt and can cause high blood pressure leading to strokes and heart disease and so should be avoided. Around 75% of salt that we eat is already in the foods that we consume such as bread, cereals and ready meals. The Food Standards Agency is currently working with manufacturers to reduce the amount of salt that they're adding to foods. Adults should aim to eat less than 6g of salt per day. Quantity Some foods are sold in so-called 'prescribed quantities'. For instance, all pre-packed bread is sold in multiples of 400g. Virtually all food must display a quantity. All the information on quantities refers to 'net weight', which is weight without the packaging. Quantitative Ingredient Declarations (QUID) QUID declarations are required when an ingredient is; Highlighted by the labelling or a picture on a package - such as 'extra cheese' Mentioned in the name of the product - such as 'cheese and onion pasty' Normally connected with the name by the consumer - for example, fruit in a summer pudding. QUID declarations should be given in the form of a percentage after the name of the ingredient in the ingredients list. Special claims Labels such as 'low calorie', 'diet', 'high in polyunsaturates', 'rich in vitamins' and so on must be clearly justified on the nutrition information. There are also specific regulations on claims, which must be adhered to. When the item is sold to the ultimate consumer the packaging must be completely sealed. Labelling Meat Products Butchers and Bakers may sell meat products such as pies, sausages or pasties loose from a counter in their shop. In addition to displaying the name of the product, the retailer must display a sign to tell the customer what percentage of that product is meat. For example, 'Pork Sausages, 52% Pork'. The retailer must also declare any additives that they are using in the meat products. Labelling Confectionery Shops, particularly bakery shops, often sell cakes, biscuits and buns loose from a counter in their shop. In addition to displaying the name of the product, the shop must also display a Flour Confectionery Notice . This is a notice which declares if any of the products may contain antioxidant, colour, flavouring, flavour enhancer, preservative or sweetener. Also, if any of the products contain any of the colours Sunset Yellow FCF (E110), QuinolineYellow (E104), Carmoisine (E122), Allura Red (E129), Tartrazine (E102) or Ponceau 4R (E124) then the specific product must be identified on the notice along with the warning 'may have an adverse effect on activity and attention in children'. Labelling of pre-packed alcoholic drinks Pre-packed alcoholic drinks which contain more than 1.2% alcohol must be labelled as such. In fact, the specific alcohol content must be stated on the packaging in the form of 'Alcohol x%' or 'Alc x%'. Labelling of genetically modified (GM) foods Genetic modification is where genes in an organism are allowed to carry information and instructions for a particular feature using biotechnology. This technology has been has been used in a number of different ways to aid food manufacturers and suppliers. Some of these features include an extended storage life or nutritional value of food. The Food Standards Agency recognises that not everyone will want to buy GM foods, however carefully they have been assessed for safety. All foods that contain GM food must be labelled accordingly. For more information on the sales, testing and safety of GM foods, visit the Food Standards Agency website. Labelling of organic foods All organic produce must only contain food that has been farmed organically. This means not using fertilizers or pesticides, which have not been approved to be organic. It also means that the land on which the food has been grown has been farmed during the conversion period (normally two years). Only then can a product be sold as organic. Labels on food sold as 'organic' must indicate the organic certification body that the processor or packer is registered with. The labels must include a code number, and the name or trademark of the certification body may be shown. It is not always possible to make products entirely from organic ingredients, since not all ingredients are available in organic form. Food allergies It is a requirement on all food packaging, including that of alcoholic drinks, that all consumers are provided with a comprehensible list of ingredients. This allows the consumer to check for any of the following food components that they want to avoid, in particular, in the event of specific allergies: Cereals containing gluten Crustaceans Eggs Fish Peanuts Soybeans Milk and dairy products (including lactose) Nuts and nut products Sesame seeds Sulphite at concentration of at least 10 mg/kg and products thereof Celery Molluscs Lupin Mustard Frequently Asked Questions Can a shop sell a foodstuff past the date on the packaging? A use by date is found on more perishable foodstuffs such as cream, yoghurt and some meat products. It is an offence under food safety legislation for a food business to sell, or have in possession for sale, any food past its use by date. A best before date is found on foodstuffs which have longer shelf lives such as packets of biscuits, tinned food and frozen foods. It is not an offence under food safety legislation for food to be sold after the expiry of its best before date, unless its quality has deteriorated to make it unacceptable to eat. I have bought an item of food and the labelling is not in English. Can the shop sell it? All food labelling should be easy to understand, clearly legible and indelible. The labelling information should therefore be easily understood by the purchaser which in the UK will usually be English. Any foreign labelling should also bear an English translation. How do I know how much of an ingredient is in a food if its percentage is not on the label? The list of ingredients must be in descending order of weight determined as at the time of their use in the preparation of the food. For example a food stating sugar as the first ingredient means that it has more sugar in it than other ingredients. % water in a food is given as the % of the weight of the final product. How do I know if the % of an ingredient stated on the label is correct? Manufacturers and sellers of food are visited by council food officers. They can take samples of food, which are sent to an analyst who then carries out specific tests. These tests reveal, for example, how much meat is in a meat and potato pie and whether the label is therefore correct. I would like to start making Chutney and Pickles to sell in my own shop and on my market stall. Do I have to provide full labelling for the customer? No. Each product should be labelled with a precise name which informs the purchaser of exactly what the product is. You should also declare on the label if your product contains any of the following additives; antioxidant, colour, flavouring, flavour enhancer, preservative or sweetener. If, however, you start to sell your products onto other retailers for them to sell in their shops then full labelling would be required. How do I know how many calories my children should consume each day? Recommended average daily energy allowances: Age 1 to 3 years: 102 kcal/kg (1300 kcal/day) Age 4 to 6 years: 90 kcal/kg (1800 kcal/day) Age 7 to 10 years: 70 kcal/kg (2000 kcal/day) Age 11 to 14 years: Male - 55 kcal/kg (2500 kcal/day); Female - 47 kcal/kg (2200 kcal/day) Age 15 to 18 years: Male - 45 kcal/kg (3000 kcal/day); Female - 40 kcal/kg (2200 kcal/day) Age 19 to 24 years: Male - 40 kcal/kg (2900 kcal/day); Female - 38 kcal/kg (2200 kcal/day) Age 25 to 50 years: Male - 37 kcal/kg (2900 kcal/day); Female - 36 kcal/kg (2200 kcal/day) Age over 51 years: Male - 30 kcal/kg (2300 kcal/day); Female - 30 kcal/kg (1900 kcal/day) Related links: Food Standards Agency