As a food business, you must follow the allergen information rules set in EU Food Information for Consumers Regulation (EU FIC).
- provide allergen information to the consumer for both pre-packed and non-prepacked food or drink
- handle and manage food allergens adequately
This will not change after a no deal Brexit.
There is lots of info and guidance on how you should be managing and communicating allergens information at the Food Standards Agency website.
In the event of a no deal Brexit we can expect disruption to supply of some ingredients. If ingredients in dishes change then caterers need to be prepared to update their allergen information customers accordingly. To help you prepare for this we have compiled a quick checklist.
- Refresh staff knowledge on the 14 allergens and everybody’s responsibilities regarding the subject. It may be good to refresh any training previously given before the 31st October.
- If a substitute ingredient has to be used in a dish then the accompanying allergen information for that dish must be updated accordingly.
- Check ingredients (particularly pre packaged and manufactured) to ensure you are aware of their ingredients and allergens and note any changes or differences to the original produce.
- Tell staff if any changes occur and provide them with updated allergen information for each dish prior to service.
- Communicate with customers. Let them know the steps you have taken and changes made, this will provide reassurance that you have considered their needs. They may ask for further information and you should have this prepared for them as required by the legislation.
Nutrition StandardsThe sector engages with a range of nutritional standards, both voluntary and mandatory. Government has committed to no ‘watering down’ of nutritional standards in the event of no deal Brexit. If you are used to operating to a set of nutritional standards, use the links below to check how you are meeting them.
- Early Years
- Nutritional standards for schools in England, Scotland, Northern Ireland, Wales
- Government Buying Standards mandatory for central government procurers and their catering contractors
- Hospital patient feeding in England, Scotland, Wales, Northern Ireland
- National Association of Care Catering nutritional guidelines
- As with Allergens it may be a good idea to retrain (key) staff on these standards prior to the 31st October.
- Keeping lines of communication open with suppliers will be important in ensuring that you can prepare in advance for any changes required.
- Keep a set of your sector’s standards nearby when placing orders so that you can refer to them in the event a product is not available.
- Be prepared to use ingredients you may be less familiar with. For instance in maintaining the use of oily fish on menus salmon could be substituted by trout.
- Communicate with customers. Let them know the steps you have taken and changes made and why you have done so