1. 1 NACC South East

2. 2 FIC What it is What we will do What our customers will need to do

3. 3 Provision of Food Information to Consumers EU regulation Brings together – Food labelling – Food allergens – Nutrition labelling Came into law October 2011 Must comply by December 2014

4. 4 FIC main changes Nutrition labelling to be mandatory, will be in a different order Allergy advice line no longer allowed Allergy information in ingredients list, brakes will highlight allergens in BOLD

5. 5 Implications for Brakes Change to every piece of packaging Trying to coincide with new branding Any product produced after December 2014 must be in FIC compliant packaging We may have long shelf life products in 2015 or beyond New packaging will be seen from the end of 2013

6. 6

7. 7 Sodium no longer declared

8. 8 FIC for food sold loose This is food sold in catering Must provide allergen information Information on 14 allergens Will no longer be able to say – ‘I do not know what is in the food’ – Applies to all catering

9. 9 14 allergens Cereals containing gluten Crustaceans Eggs Fish Peanuts Soya Milk Nuts Celery Mustard Sesame seeds Sulphur dioxide Lupin Molluscs

10. 10 Gluten & nuts Cereals containing gluten – Wheat – Barley – Rye – Oats – Spelt – Kamut Nuts – Almonds – Hazelnuts – Walnuts – Cashews – Pecan – Brazil nuts – Pistachio – Macadamia

11. 11 How will caterers provide this information Must be available – Back of house manual – Internal Website – Access to central database of recipes Provision – Advice to consumer that this information is available Notice in restaurant On the menu Customer website Verbal communication with customer

12. 12 Where will caterers find this information Packaging – FIC requires allergens to be included in the ingredient list – The name of the allergen must be emphasised in the ingredient list (Brakes Bold) Other sources – Information to be available at the point of purchase List on-line Product advice sheets

13. 13

14. 14 Contains lists Long lists – Match to approved buying lists – Inclusion in recipe analysis systems

15. 15 What to do with this information IngredientMilkSoyaGluten from Wheat NutsFishCrustaceans Cod NNNNYN Prawns NNNNNY Brakes Béchamel Sauce YYNNNN Potato NNNNNN Cream YNNNNN Pepper NNNNNN DISH YYNNYY

16. 16 Front of House Products Wrapped so will have allergens on the packaging Caterer does not need to do anything more

17. 17 General advice on managing allergens

18. 18 Advice from Brakes

19. 19 The way forward Understand the 14 allergen list Collect allergen information about all your prepared products Collect recipes Collect menu ideas (recipes and accompaniments) Build your own allergen data bank Have a protocol for keeping this up to date Train staff in handling allergen enquiries Do this before December 2014!

20. 20 Brakes on-line training

21. 21 New online nutrition course Certified by AfN Easy to use online or print and read Tests after each module, certificate 4 modules – Intro to balanced diet – Eating well in healthcare sector – Malnutrition & diabetes – Dysphagia, dementia & menu planning

22. 22 Link to elearning site https://elearning.brake.co.uk

23. 23 First Screen

24. 24 Employee Registration

25. 25 Log In

26. 26 Dashboard

27. 27 Module One

28. 28 Test

29. 29 Test

30. 30 Dashboard

31. 31