1. Questions Trade Descriptions Act & Food Labelling

2. Q. Year 10 Catering students are preparing a selection of cakes for a fund raising event. What information should be on the cake labels? Name of item Ingredients used, including flavour or filling Date produced or (use by date) Price Name and address of producer Nut allergy – any item containing nut products should be labelled as “contains nuts” Weight, if relevant

3. Q. Discuss what stipulations, under the Trade Descriptions Act, need to be considered when selling cakes. All goods must be accurately labelled under the Trade Descriptions Act. Food producers not adhering to this Act are liable to prosecution All statements must be correct, e.g. Cream cakes must be clearly labelled stating if the cream is “fresh” “artificial” or “reconstituted” Butter icing must be made with butter Some recipes state “low sugar” or “low fat”. A recipe claiming “no sugar” could contain fruit juice or dried fruit containing a high proportion of sugar. All labelling must be nutritionally correct.