Food hygiene rating: appeals, replies and re-inspections
Food hygiene rating: what the ratings mean
Understand food hygiene ratings for your business, what the ratings cover, how they're given, and how often your business might be inspected.
Your local council will give your food business a food hygiene rating after a food safety inspection. The inspection checks that your business is following food hygiene law so that the food you sell is safe to eat.
The rating reflects the hygiene standards found in your business at the time of inspection.
What is a food business assessed on?
At the inspection, the food safety officer will check:
- how your business handles food and what food safety controls are in operation - how you prepare, cook, re-heat, cool and store food
- the physical condition of the business - the cleanliness, layout, lighting, ventilation, pest control and other facilities
- how your business manages safety of food - including processes, training and systems to ensure you maintain good hygiene in the future
These checks ensure that you meet food hygiene standards and that the food you serve or sell is safe to eat. Find out more about what to expect from a food safety inspection.
Exemptions
Certain food businesses are exempt from the Food Hygiene Rating Scheme, including:
- businesses that are low-risk to public health, for example, newsagents, chemist shops or visitor centres selling pre-wrapped goods that do not require refrigeration
- childminders and businesses that offer caring services at home
What food hygiene rating can I achieve?
After the inspection, the food safety officer will give your business one of the following ratings:
- 5 - hygiene standards are very good
- 4 - hygiene standards are good
- 3 - hygiene standards are generally satisfactory
- 2 - some improvement is necessary
- 1 - major improvement is necessary
- 0 - urgent improvement is required
To get the top rating of 5, your business must comply with food hygiene law. Once you are issued with a rating sticker, you are legally required to display it at or near each customer entrance to the business. This is often the front door or window. Your customers will also be able to check your food hygiene ratings online.
How often are food businesses inspected?
Your local council will automatically give a new food hygiene rating each time it conducts a food hygiene inspection of your premises. Your business will be inspected more often if there is a greater risk to public health.
If you are unhappy with your rating, you can appeal your rating or request a re-rating inspection from your local council.
How to achieve a high food hygiene rating
All businesses should be able to achieve the top food hygiene rating of 5. Your local council food safety officer will provide advice on how to comply with food hygiene law to achieve a higher rating.
The Food Standards Agency has a range of tools, such as the Safe Catering guide and Safer food, better business pack that can help businesses manage food hygiene. It also provides general guidance on food hygiene and food law inspection.
Find out more about hygiene for food businesses.
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Displaying and promoting your food hygiene rating
All food businesses in Northern Ireland must follow the rules on displaying their food hygiene rating.
Food businesses in Northern Ireland, including takeaways and restaurants, must display an up-to-date food hygiene rating. The rating must be displayed at or near each entrance to the food business. It can also be included in promotional materials, such as websites, flyers, social media posts and printed menus.
Displaying your food hygiene rating stickers
Under the mandatory Food Hygiene Rating Scheme, Northern Ireland food businesses must display their food hygiene sticker:
- at or near each customer entrance like the front door, entrance or window
- where they can be readily seen and easily read by customers before they enter
Staff must also be able to tell customers the food business's food hygiene rating, when asked.
A food business must only use images of its current food hygiene rating. If your rating changes at a later inspection, you must only use images of the new rating and remove images of previous ratings from your premises or promotional materials.
Local councils may give an 'awaiting inspection' sticker to new food businesses or food businesses under new ownership once they register. You should display this sticker until the council inspects your business and gives you a food hygiene rating.
Online food hygiene ratings
The Food Standards Agency (FSA) will publish your rating on its food hygiene ratings website. There may be temporary differences between the rating displayed at a business' premises and online rating. This may be because:
- the local council is in the process of uploading the new rating to the website
- the business is appealing its ranking and awaiting the result
If you cannot find a rating for your business online, you should contact the local authority responsible for inspecting the business.
Promote your food hygiene rating
You can promote your food hygiene rating by displaying it on your menus and website or social media channels such as Facebook, Instagram and Twitter. This will benefit your food business as it shows your customers that you take food hygiene seriously. Customers can be sure the food you serve is safe.
Find out how to make the most of your business rating.
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Food hygiene rating: appeals, replies and re-inspections
How to reply to and appeal your food hygiene rating, and request a re-visit inspection from a food safety officer.
After a hygiene inspection of your premises by a food safety officer, you will be told in writing what your food hygiene rating is and issued with a food hygiene rating sticker. If you think that the rating does not reflect your hygiene standards at the time of inspection, there are several steps you can take.
Appeal a food hygiene rating
If you disagree with your food rating, it is a good idea to first speak informally to the food safety officer that inspected your premises. You will get the contact details of the officer in the rating notification letter. The officer should help you understand how your rating was worked out and whether you want to appeal it.
If you still believe that the rating given is wrong or unfair, you can appeal. You must appeal in writing to your local council. You must make the appeal within 21 days of receiving the rating notification. Details on how to appeal are included in the notification of rating letter sent to the business.
The appeal will be considered by an authorised officer who was not involved in the assessment in question. You will be notified of the result within 21 days from the date that the appeal was received by the council. In some circumstances, a food safety officer may visit again.
Once you have received the result of your appeal, the council will publish your rating online. If you disagree with the outcome of your appeal, you can use the council’s complaints procedure or challenge the decision by judicial review.
Right to reply to your food hygiene rating
The right to reply allows you to explain to your customers any actions you have taken to improve hygiene standards at your premises since your inspection. You can also use it to say if there were unusual circumstances at the time of the inspection that might have affected your rating.
To exercise this right, you should send your comments in writing to the food safety officer that undertook the inspection of your premises. What you say in your 'right to reply' will be published online with your hygiene rating, although the council may edit your comments if they include any offensive, defamatory, inaccurate or irrelevant remarks.
Request a re-visit inspection
You will automatically be given a new food hygiene rating each time your premises are inspected by your local council. If you make improvements to hygiene standards marked down in your last inspection report, you can ask for a re-visit to get a new rating before the next planned inspection. You will have to explain what actions you have taken on the issues raised at your last inspection and provide supporting evidence, eg receipts or photographs to show that work has been completed.
You should request a re-visit in writing from the local council which carried out the initial inspection of your premises. There will be a charge for the requested re-rating visit which must accompany the request. The local council will be able to provide further details of the costs.
Find out more about the Food Hygiene Rating Scheme safeguards, including appeals, the right to reply and asking for a re-visit.
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Healthier menu choices for food businesses
In this guide:
- Starting and running a food business
- Start a food business in Northern Ireland
- How to register your food business in Northern Ireland
- Comply with food safety regulations
- Food allergies, food intolerances and labelling
- Healthier menu choices for food businesses
- Inform customers of calories and allergens with MenuCal
- Starting a food business - Bodega Bagels
- Running a food business from home – Lily Pink Bakery
Start a food business in Northern Ireland
What you need to know about starting a food business in Northern Ireland, including how to register and comply with food safety and allergen law.
Food businesses in Northern Ireland are required by law to register their establishments with the environmental health service of their local council. Food establishments include:
- food retail businesses
- catering outlets
- food manufacturing and packing businesses
- importing or exporting food
- food distribution businesses
- domestic premises where food business activities are carried out
Registered premises are inspected to ensure they comply with the law. See how to register your food business.
Comply with the law when starting a food business
Whether you're starting up a food business from scratch or taking over an existing business, it's essential to get things right from the beginning. There are some very important rules you must comply with, including:
- ensuring premises are suitable for preparing food safely
- ensuring appropriate food safety procedures are in place
Read more on how to comply with food safety regulations and what you must do regarding food allergies, food intolerance and labelling.
Best practice when starting a food business
You should consider following best practice guidelines to help you comply with the law. The Food Standards Agency (FSA) has advice and guidance on setting up a food business. Their guide on safe catering covers best practice and helps food businesses meet their legal requirement to have a Hazard Analysis and Critical Control Point based procedure in place.
There is also FSA guidance on safer food, better business for caterers focusing on key areas such as food safety, storage, training and hygiene.
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How to register your food business in Northern Ireland
How to register your food business with your local council and find advice on starting a food business in Northern Ireland.
All food establishments in Northern Ireland, including food businesses operating from domestic premises, must be registered with their local council environmental health service.
Do I need to register my food business?
All types of food businesses that serve customers directly need to register, including:
- restaurants, cafes and takeaways
- catering businesses run from home, B&Bs, mobile catering and temporary businesses
- marquees, food stalls, food pop-ups and food vans
- nurseries, schools and care homes
- distance selling, mail order and food delivery including online
You will need to register your food business if you:
- sell food
- cook food
- store or handle food
- prepare food
- distribute food
Businesses involved in food distribution or food supply that operate from an office should also register as food businesses, even if they don't keep any food at the premises.
When do I need to register my food business?
You must register your food establishment at least 28 days before opening. If you have more than one food establishment then each one must be registered with the local council where it's located. If you are already trading and have not registered, you need to do so as soon as possible.
You should also inform the local council environmental health service if the food business activities change, including:
- change of food business operator (notification of a change of the operator of a food business establishment should be made by the new food business operator)
- a change to the activities carried out in relation to food
- closure of a food business establishment
Why do food premises have to be registered?
Registration enables local authorities to keep an up-to-date list of all food premises in their area. They can visit them when they need to and inspect the establishment to make sure they comply with food safety regulations.
How to register your food business establishment
Registering a food business is simple and free of charge. You only have to register each food establishment once.
GOV.UK has a food business registration tool where you simply submit the postcode location of your food business establishment. The tool then returns details of how to apply to your local council with a link to the application form, whether it be an online or downloadable form.
Your local council environmental health service will be able to help you with any questions you have about registering your food business. Find your local council in Northern Ireland.
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Comply with food safety regulations
Find guidance, information and best practice on complying with food safety regulations.
Food safety legislation exists to protect the public from unsafe food. To comply with food hygiene and standards, you must have the relevant food safety management procedures in place. You must also consider the suppliers you use, the traceability of your food, and how you transport it.
Food safety management procedures
All catering and retail food business operators must have in place food safety management procedures based on the Hazard Analysis and Critical Control Point (HACCP) principles.
HACCP is an internationally recognised system of food safety management that helps you:
- identify potential food safety problems - or 'hazards' - in your business
- introduce procedures to remove the hazards, or reduce them to an acceptable level
These procedures can help you produce and sell food that is safe to eat, providing that you:
- keep up-to-date documentation and records relating to your procedures
- review procedures regularly to ensure they reflect what you produce or how you work
FSA guidance on food safety management
To help you put your food safety management procedures in place, the Food Standards Agency (FSA) provides food safety management guides for small businesses, including:
- safe catering - for caterers and retailers in Northern Ireland
- safer food, better business - for restaurants, cafés, takeaways and other small catering businesses
These guides will not only help you comply with food hygiene regulations, but will also help you understand how to:
- make food safely
- train staff
- keep records to show that your food safety procedures are effective
- protect your business' reputation
- improve your business' efficiency - eg by wasting less food
There are other FSA guides that can help you comply with food hygiene legislation and give advice on good practice. For example:
- E.coli cross-contamination guidance - it focuses on E. coli but the steps taken to avoid cross-contamination will also help control other harmful bacteria
- Food safety for food delivery guidance - it provides hygiene and allergy advice specifically for takeaways and food delivery businesses
- Food handlers fitness to work guidance - it gives advice on preventing the spread of infection by clarifying what illnesses and symptoms staff should report and what managers should do in response
Your local council environmental health service can also advise you on the relevant food safety management procedures. Find your local council in Northern Ireland.
Food hygiene
Anyone who handles food must ensure that their practices minimise the risk of harm to the consumer. Part of complying with food safety is managing:
- food hygiene, including requirements on cleaning, cooking, chilling food and cross-contamination
- food standards, ie legal standards for labelling and composition of food products
You must also meet the legal requirements for food packaging and labelling.
Food allergens and additives
To keep your customers safe, you must follow the allergen information rules which require you to:
- provide accurate allergen information
- handle and manage allergens properly in the food preparation area
Find out more about food allergies, food intolerances and labelling.
Additional rules apply if you use food additives.
Traceability and withdrawal of food
Traceability rules help keep track of food in the supply chain. To meet the traceability requirement, you must keep records of:
- all the suppliers that provide you with any food or ingredients
- all the businesses that you supply with food products or ingredients
The records will help enforcement officers if there is a problem with food safety that means food may have to be withdrawn or recalled. Records should include:
- the name and address of supplier (or the business you are supplying)
- the nature and quantity of products
- the date of the transaction or delivery
You can also record batch number, invoices or receipts of food products purchased.
You must keep these records up-to-date and available for inspections at all times. They will be checked if there is a safety problem with food you have sold.
You need to withdraw from sale food which is unsafe. You must let the environmental health department of your local council and the FSA know if you have supplied unsafe food to customers. Read guidance on food incidents, product withdrawals and recalls.
Food safety inspections and enforcement
In Northern Ireland, local councils are responsible for enforcing food hygiene laws. Authorised officers have the right to:
- enter and inspect your premises at any reasonable time without making an appointment
- take enforcement action to protect the public, such as seizing foods suspected to be unfit for human consumption
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Food allergies, food intolerances and labelling
Why food operators need to be aware of food allergies and intolerances, and how to put in place best practice.
Some people have an allergy or intolerance to certain types of food. They need enough information about what they eat to help them avoid these foods.
Food businesses in the retail and catering sector are required by law to provide allergen information to consumers and follow the relevant labelling rules. They must:
- provide allergen information for prepacked and non-prepacked food and drink products
- handle and manage food allergens effectively in food preparation
- make sure that staff receive training on allergens
List of allergens in food - 14 major food allergens
Any type of food can cause a reaction, but some are more likely to than others. There are 14 major allergens which food businesses must declare by law when used as ingredients:
- celery
- cereals containing gluten - including wheat (such as spelt and Khorasan), rye, barley and oats
- crustaceans - such as prawns, crabs and lobsters
- eggs
- fish
- lupin
- milk
- molluscs - such as mussels and oysters
- mustard
- tree nuts - including almonds, hazelnuts, walnuts, brazil nuts, cashews, pecans, pistachios and macadamia nuts
- peanuts
- sesame seeds
- soybeans
- sulphur dioxide and sulphites (if they are at a concentration of more than ten parts per million)
Even a very small amount of certain foods can sometimes cause a severe reaction called anaphylaxis. This can make people very ill and in some cases can be fatal, so it's crucial and also a legal requirement that you're able to inform your customers what's in a particular dish.
Allergen information for different types of food
Different allergen labelling rules apply depending on how the food is provided to the customer. For example:
Prepacked food
Prepacked food must have an ingredients list present on the packaging and allergens present in the product must be emphasised each time they appear in the ingredients list.
Non-prepacked (loose) foods
Loose foods must have allergen information for every item that contains any of the 14 allergens.
Prepacked for direct sale (PPDS) food
From 1 October 2021, the requirements for PPDS food labelling changed. Any business that produces PPDS food is required to label it with the name of the food and a full ingredients list, with allergenic ingredients emphasised within the list.
Find out more about food allergen labelling.
Tell customers about food allergens and calories
The Food Standards Agency (FSA) has developed a range of resources to help food businesses comply with legal requirements to manage and record allergen information.
These resources include:
- The MenuCal tool - can help you to identify, manage and communicate allergen information for food and drink on your menu. You can also use it to calculate the amount of energy in food and drink on the menu.
- Managing food allergen guidance for food businesses - it offers advice for food businesses on providing allergen information and best practice for handling allergens.
- In-depth technical food allergen labelling and information guidance - it outlines the food allergen labelling and information requirements under the EU Food Information for Consumers regulations.
- Allergy training for food businesses - free online training and materials for food business operators and those involved in selling or producing food.
- Allergen checklist for food businesses - it includes advice on providing allergen information and avoiding cross-contamination in the kitchen.
Further guidance is available on the introduction to allergen labelling changes for prepacked for direct sale (PPDS) food which came into force on 1 October 2021. You can also use the Food Standards Agency's allergen and ingredients food labelling tool to check if your business sells PPDS food.
Labelling of 'free-from' foods
Making 'free-from' claims in relation to food allergens requires strict controls of ingredients, how they are handled and how they are prepared. A 'free-from' claim is a guarantee that the food is suitable for all with an allergy or intolerance.
For example, if you are handling wheat flour in a kitchen and you cannot remove the risk of cross-contamination, you should let the customer know. You should not make any gluten-free or wheat-free claims.
The Food and Drink Federation provides specific information and guidance on:
See more on labelling food products.
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Healthier menu choices for food businesses
Guidance to help different types of food businesses provide cost-effective, healthier food choices for customers.
It makes good business sense to give your customers healthier food choices. By serving healthier options you could help improve the health of your customers while also reducing your operating costs. For example, you could reduce the amount of meat in a pasta dish by substituting it with finely diced vegetables.
Making menus healthier
The Food Standards Agency (FSA) in Northern Ireland has a range of online resources to help you make your menu healthier.
Their Calorie Wise scheme supports you to display energy information – in both kilojoules (kJ) and kilocalories (kcal) – on your menu and provide healthier options, enabling consumers to make healthier, more informed choices when eating out.
To put energy information on your menu will need to accurately calculate the energy content of your recipes. You can do this using the FSA's free online MenuCal tool. The tool can also help you identify, manage and communicate required allergen information.
By standardising recipes and planning your menu, you can make small changes to make the food you serve healthier and more profitable.
Healthier catering tips for food businesses
A range of healthier catering guides is available from the FSA. These guides provide simple, practical changes that businesses can make when procuring, preparing, cooking, serving and promoting food. There are seven different business-specific guides:
- Healthier catering tips for food businesses
- Healthier catering tips for Chinese restaurants and takeaways
- Healthier catering tips for chip shops
- Healthier catering tips for Indian and South Asian restaurants and takeaways
- Healthy catering tips for Italian restaurants and takeaways
- Healthier catering tips for pizza restaurants and takeaways
- Healthier catering tips for sandwich shops
These guides describe simple, practical changes businesses can make when procuring, preparing, cooking, serving and promoting food.
Making Food Better programme
The FSA's Making Food Better programme, previously known as the Eating Well Choosing Better programme, supports small and medium-sized food businesses across all sectors of the NI food industry to reformulate their products to provide healthier food for consumers. Reformulation aims to:
- reduce levels of sugar, saturated fat, and salt content of the food produced for, sold or served to customers
- reduce portion size served to customers
The programme aligns with the UK government's targets on sugar, salt and calorie reduction. To deliver this programme, the FSA work closely with representatives from across Northern Ireland including the Department of Health, Invest Northern Ireland, the food industry, district councils and academic institutions.
Guidance is available from the FSA to help businesses reformulate bakery products, specifically scones and cheesecakes. The FSA website also lists other resources, funding and support available to food businesses in Northern Ireland to help them on their reformulation journey.
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Inform customers of calories and allergens with MenuCal
Free online tool to help food businesses identify and inform customers of allergens and calories for menu items.
The Food Standards Agency (FSA) provides a free online tool to help businesses identify, manage and communicate allergen information and display calories on menus.
The MenuCal tool allows food businesses to identify if there are allergens present in any of the food they serve and make this information known to their customers. MenuCal can also be used to calculate energy in the food that businesses serve. The tool enables food businesses to add ingredients for recipes and print off menus with allergen and energy information clearly displayed.
MenuCal aims to save food businesses time and money by helping you comply with legal requirements to manage and display allergen information. It could also increase your profitability by appealing to health-conscious customers by helping you to:
- make smarter choices about the food you serve
- tailor portion sizes to reduce the amount of energy value
- change ingredients to give a healthier option
Through the FSA's Calorie Wise scheme, support and advice is available to food businesses to help them put energy information on the menu.
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Starting and running a food business
Starting a food business - Bodega Bagels
Steven Orr, co-founder of Bodega Bagels, explains how they started their business.
Bodega Bagels is a bakery producing New York-style bagels and cream cheese spreads. The business began in the garage of founders Steven Orr and Kirsty Winter. Less than five months after opening, Bodega Bagels expanded to employ eight additional staff. At first, the business sold its products through an online order and pick-up service and now has a weekend pop-up at the Banana Block, a museum and events space, in east Belfast.
Steven tells us about the process of starting a food business, including registering, following food hygiene rules and where to find advice.
Getting started
"We decided to start Bodega Bagels during the lockdown. We realised how much better our homemade bagels were compared to supermarket versions and saw a gap in the market in Northern Ireland."
"We considered how to sell our bagels – we opted to sell in advance via our website for customers to collect at the weekend."
"East Belfast Enterprise helped us by recommending we access start-up support from our local council, and after their grounding in the area, we moved to the Kick Start programme that offered mentoring support. This assistance gave us the confidence to develop a business plan, which led to a grant to buy an industrial oven."
Registering our food business
"Registering our business wasn’t as complicated as we thought. I learned about the process by searching online. Baking bagels is relatively low-risk, with no hot food, no raw meat and very few allergens, making the process much easier. Talking to the Environmental Health Officers (EHO) from Belfast City Council showed me that it wasn't as scary as it seems – most of it is common sense."
"If you run a registered food business, you must have a plan based on the Hazard Analysis and Critical Control Point (HACCP) principles. This plan considers and manages potential risks to food safety. I found helpful templates online and was able to create a system that was manageable but also detailed enough to cover all the legal requirements."
Food safety and hygiene
"For Bodega Bagels, food hygiene is mainly about having a clean cooking facility and environment. We use wipeable surfaces, hand cleaning facilities and protective clothing to reduce any chance of contamination."
"As we've grown to produce spreads and cold bagel fillings, we record our deliveries and storage and temperature-check our fridges."
"Understanding allergens and ensuring our customers are aware of these is a priority. We publish allergen information on our website and display it on site. All new staff are trained on the dangers of cross-contamination and are aware of any risk items we sell – they also know how to mitigate those risks."
"Online courses are a good source of guidance – the short Level 2 Food Hygiene certification covers most of what you need to know."
"The council Environmental Health Officers are the single best source of information. Our EHO is only a phone call or an email away, and is always on hand to offer advice and guidance. The Food Standards Agency are also really helpful and always open to giving advice. They want you to succeed - they don't want to trip you up."
Growing our business
"Bodega Bagels has gone from being based in our garage to having a weekend pitch at Banana Block and ten staff. Our growth has been rapid and we don't plan on slowing down. In time, we hope to do more than just weekends and expand into catering and wholesale."
"The best compliment we hear is an American customer telling us our bagels are on par with bagels in NYC and the best they've ever had outside of New York."
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Starting and running a food business
Running a food business from home – Lily Pink Bakery
Claire Magowan, founder of Lily Pink Bakery, discusses the challenges, rewards, and practicalities of running her food business from home.
Lily Pink Bakery is a home-based bakery in Belfast, specialising in creative buttercream cakes, cupcakes, and brownies. The business holds a 5-star Food Hygiene Rating and trades mainly online through direct deliveries, customer collections and postal orders.
Claire Magowan, founder of Lily Pink Bakery, discusses the challenges, rewards, and practicalities of running her food business from home.
Getting started
"I had always loved baking, having made cupcakes and cakes for fun for years. In 2012, I joined a Belfast City Council programme on turning your hobby into a business and went straight into self-employment. I never looked back!"
"Working out of my home was the only option when I started. I had no funding and didn't wish to begin my business in lots of debt."
"In the early days, I concentrated mainly on market trading with a permanent stall at St George's Market. This route allowed me to have a space where I could trade and meet my customers without the commitment of premises and the associated bills."
"Although I loved trading at the market, by 2018, wedding cakes were becoming my main focus, and then COVID-19 happened. Almost all my bookings were cancelled or rescheduled across 2020 and 2021."
Adapting the business model
"Working within the restrictions, I set up my e-commerce site on Shopify and began selling weekly cupcake boxes that I would bake at home and deliver across Belfast one day a week. This approach was a roaring success - it allowed my business to survive and thrive. I learned many new skills, including route planning for deliveries and operating an online store."
"From this, I also developed my postal boxes - these were a massive undertaking, researching packaging that would survive the postal system, what items had the best shelf life and the legalities of distance selling."
"Most of my sales now come directly from my website. I deliver wedding cakes across Northern Ireland, and for all other orders, my customers usually collect from my home."
Pros and cons of running a food business from home
"The cost is the biggest benefit. I don't have to worry about high rents and rates fees. At times, I have considered renting kitchen spaces or retail space in Belfast, but this is very expensive and truly limits the food culture of this city which has so much potential."
"The other benefit, of course, is avoiding a daily commute!"
"In terms of the challenges, maintaining a healthy work/life balance can be very difficult at times. If possible, designate a separate space within your home for work to help you avoid bad habits I have developed, like doing your admin in bed!"
"You must also ensure that your business doesn't disrupt the community around you. For example, with noise or customers parking when collecting their orders."
Food safety and hygiene
"Like any food business, I must register with the council. This process involves a home inspection and following the same procedures as any restaurant or cafe. You also must complete a food hygiene course."
"To manage daily food hygiene, I keep a log of clean-down times for my kitchen, including the equipment cleaned, the cleaning product used, and the time completed. Belfast City Council provides a binder with easy-to-follow guidelines for all required records and procedures."
"My home business is considered low-risk, so I don't find major food safety and hygiene challenges. Working with meat, or in allergen-friendly manufacturing, the rules are likely to be stricter."
"I state my allergens clearly on my website in several places, including my menu and FAQ page. On the Shopify store, I list the allergens in the description on each product page. For anything posted or pre-packaged, I have all ingredients listed and, where necessary, broken down into component ingredients."
"I tell my customers that I work in an open kitchen environment and can't guarantee items are allergen-free. I am very strict in protecting customers and my safety."
"I'm delighted to have a 5-star Food Hygiene Rating from the council. This rating shows my customers that I respect their safety and well-being by maintaining a clean, organised manufacturing environment."
"I achieved my rating by working with Belfast City Council and following all the advice they give when registering, including the food and allergen safety guidance they have on their website. In my experience, the council staff are helpful and will answer any questions to help you achieve the food hygiene levels required for your business."
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Inform customers of calories and allergens with MenuCal
In this guide:
- Starting and running a food business
- Start a food business in Northern Ireland
- How to register your food business in Northern Ireland
- Comply with food safety regulations
- Food allergies, food intolerances and labelling
- Healthier menu choices for food businesses
- Inform customers of calories and allergens with MenuCal
- Starting a food business - Bodega Bagels
- Running a food business from home – Lily Pink Bakery
Start a food business in Northern Ireland
What you need to know about starting a food business in Northern Ireland, including how to register and comply with food safety and allergen law.
Food businesses in Northern Ireland are required by law to register their establishments with the environmental health service of their local council. Food establishments include:
- food retail businesses
- catering outlets
- food manufacturing and packing businesses
- importing or exporting food
- food distribution businesses
- domestic premises where food business activities are carried out
Registered premises are inspected to ensure they comply with the law. See how to register your food business.
Comply with the law when starting a food business
Whether you're starting up a food business from scratch or taking over an existing business, it's essential to get things right from the beginning. There are some very important rules you must comply with, including:
- ensuring premises are suitable for preparing food safely
- ensuring appropriate food safety procedures are in place
Read more on how to comply with food safety regulations and what you must do regarding food allergies, food intolerance and labelling.
Best practice when starting a food business
You should consider following best practice guidelines to help you comply with the law. The Food Standards Agency (FSA) has advice and guidance on setting up a food business. Their guide on safe catering covers best practice and helps food businesses meet their legal requirement to have a Hazard Analysis and Critical Control Point based procedure in place.
There is also FSA guidance on safer food, better business for caterers focusing on key areas such as food safety, storage, training and hygiene.
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How to register your food business in Northern Ireland
How to register your food business with your local council and find advice on starting a food business in Northern Ireland.
All food establishments in Northern Ireland, including food businesses operating from domestic premises, must be registered with their local council environmental health service.
Do I need to register my food business?
All types of food businesses that serve customers directly need to register, including:
- restaurants, cafes and takeaways
- catering businesses run from home, B&Bs, mobile catering and temporary businesses
- marquees, food stalls, food pop-ups and food vans
- nurseries, schools and care homes
- distance selling, mail order and food delivery including online
You will need to register your food business if you:
- sell food
- cook food
- store or handle food
- prepare food
- distribute food
Businesses involved in food distribution or food supply that operate from an office should also register as food businesses, even if they don't keep any food at the premises.
When do I need to register my food business?
You must register your food establishment at least 28 days before opening. If you have more than one food establishment then each one must be registered with the local council where it's located. If you are already trading and have not registered, you need to do so as soon as possible.
You should also inform the local council environmental health service if the food business activities change, including:
- change of food business operator (notification of a change of the operator of a food business establishment should be made by the new food business operator)
- a change to the activities carried out in relation to food
- closure of a food business establishment
Why do food premises have to be registered?
Registration enables local authorities to keep an up-to-date list of all food premises in their area. They can visit them when they need to and inspect the establishment to make sure they comply with food safety regulations.
How to register your food business establishment
Registering a food business is simple and free of charge. You only have to register each food establishment once.
GOV.UK has a food business registration tool where you simply submit the postcode location of your food business establishment. The tool then returns details of how to apply to your local council with a link to the application form, whether it be an online or downloadable form.
Your local council environmental health service will be able to help you with any questions you have about registering your food business. Find your local council in Northern Ireland.
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Comply with food safety regulations
Find guidance, information and best practice on complying with food safety regulations.
Food safety legislation exists to protect the public from unsafe food. To comply with food hygiene and standards, you must have the relevant food safety management procedures in place. You must also consider the suppliers you use, the traceability of your food, and how you transport it.
Food safety management procedures
All catering and retail food business operators must have in place food safety management procedures based on the Hazard Analysis and Critical Control Point (HACCP) principles.
HACCP is an internationally recognised system of food safety management that helps you:
- identify potential food safety problems - or 'hazards' - in your business
- introduce procedures to remove the hazards, or reduce them to an acceptable level
These procedures can help you produce and sell food that is safe to eat, providing that you:
- keep up-to-date documentation and records relating to your procedures
- review procedures regularly to ensure they reflect what you produce or how you work
FSA guidance on food safety management
To help you put your food safety management procedures in place, the Food Standards Agency (FSA) provides food safety management guides for small businesses, including:
- safe catering - for caterers and retailers in Northern Ireland
- safer food, better business - for restaurants, cafés, takeaways and other small catering businesses
These guides will not only help you comply with food hygiene regulations, but will also help you understand how to:
- make food safely
- train staff
- keep records to show that your food safety procedures are effective
- protect your business' reputation
- improve your business' efficiency - eg by wasting less food
There are other FSA guides that can help you comply with food hygiene legislation and give advice on good practice. For example:
- E.coli cross-contamination guidance - it focuses on E. coli but the steps taken to avoid cross-contamination will also help control other harmful bacteria
- Food safety for food delivery guidance - it provides hygiene and allergy advice specifically for takeaways and food delivery businesses
- Food handlers fitness to work guidance - it gives advice on preventing the spread of infection by clarifying what illnesses and symptoms staff should report and what managers should do in response
Your local council environmental health service can also advise you on the relevant food safety management procedures. Find your local council in Northern Ireland.
Food hygiene
Anyone who handles food must ensure that their practices minimise the risk of harm to the consumer. Part of complying with food safety is managing:
- food hygiene, including requirements on cleaning, cooking, chilling food and cross-contamination
- food standards, ie legal standards for labelling and composition of food products
You must also meet the legal requirements for food packaging and labelling.
Food allergens and additives
To keep your customers safe, you must follow the allergen information rules which require you to:
- provide accurate allergen information
- handle and manage allergens properly in the food preparation area
Find out more about food allergies, food intolerances and labelling.
Additional rules apply if you use food additives.
Traceability and withdrawal of food
Traceability rules help keep track of food in the supply chain. To meet the traceability requirement, you must keep records of:
- all the suppliers that provide you with any food or ingredients
- all the businesses that you supply with food products or ingredients
The records will help enforcement officers if there is a problem with food safety that means food may have to be withdrawn or recalled. Records should include:
- the name and address of supplier (or the business you are supplying)
- the nature and quantity of products
- the date of the transaction or delivery
You can also record batch number, invoices or receipts of food products purchased.
You must keep these records up-to-date and available for inspections at all times. They will be checked if there is a safety problem with food you have sold.
You need to withdraw from sale food which is unsafe. You must let the environmental health department of your local council and the FSA know if you have supplied unsafe food to customers. Read guidance on food incidents, product withdrawals and recalls.
Food safety inspections and enforcement
In Northern Ireland, local councils are responsible for enforcing food hygiene laws. Authorised officers have the right to:
- enter and inspect your premises at any reasonable time without making an appointment
- take enforcement action to protect the public, such as seizing foods suspected to be unfit for human consumption
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Food allergies, food intolerances and labelling
Why food operators need to be aware of food allergies and intolerances, and how to put in place best practice.
Some people have an allergy or intolerance to certain types of food. They need enough information about what they eat to help them avoid these foods.
Food businesses in the retail and catering sector are required by law to provide allergen information to consumers and follow the relevant labelling rules. They must:
- provide allergen information for prepacked and non-prepacked food and drink products
- handle and manage food allergens effectively in food preparation
- make sure that staff receive training on allergens
List of allergens in food - 14 major food allergens
Any type of food can cause a reaction, but some are more likely to than others. There are 14 major allergens which food businesses must declare by law when used as ingredients:
- celery
- cereals containing gluten - including wheat (such as spelt and Khorasan), rye, barley and oats
- crustaceans - such as prawns, crabs and lobsters
- eggs
- fish
- lupin
- milk
- molluscs - such as mussels and oysters
- mustard
- tree nuts - including almonds, hazelnuts, walnuts, brazil nuts, cashews, pecans, pistachios and macadamia nuts
- peanuts
- sesame seeds
- soybeans
- sulphur dioxide and sulphites (if they are at a concentration of more than ten parts per million)
Even a very small amount of certain foods can sometimes cause a severe reaction called anaphylaxis. This can make people very ill and in some cases can be fatal, so it's crucial and also a legal requirement that you're able to inform your customers what's in a particular dish.
Allergen information for different types of food
Different allergen labelling rules apply depending on how the food is provided to the customer. For example:
Prepacked food
Prepacked food must have an ingredients list present on the packaging and allergens present in the product must be emphasised each time they appear in the ingredients list.
Non-prepacked (loose) foods
Loose foods must have allergen information for every item that contains any of the 14 allergens.
Prepacked for direct sale (PPDS) food
From 1 October 2021, the requirements for PPDS food labelling changed. Any business that produces PPDS food is required to label it with the name of the food and a full ingredients list, with allergenic ingredients emphasised within the list.
Find out more about food allergen labelling.
Tell customers about food allergens and calories
The Food Standards Agency (FSA) has developed a range of resources to help food businesses comply with legal requirements to manage and record allergen information.
These resources include:
- The MenuCal tool - can help you to identify, manage and communicate allergen information for food and drink on your menu. You can also use it to calculate the amount of energy in food and drink on the menu.
- Managing food allergen guidance for food businesses - it offers advice for food businesses on providing allergen information and best practice for handling allergens.
- In-depth technical food allergen labelling and information guidance - it outlines the food allergen labelling and information requirements under the EU Food Information for Consumers regulations.
- Allergy training for food businesses - free online training and materials for food business operators and those involved in selling or producing food.
- Allergen checklist for food businesses - it includes advice on providing allergen information and avoiding cross-contamination in the kitchen.
Further guidance is available on the introduction to allergen labelling changes for prepacked for direct sale (PPDS) food which came into force on 1 October 2021. You can also use the Food Standards Agency's allergen and ingredients food labelling tool to check if your business sells PPDS food.
Labelling of 'free-from' foods
Making 'free-from' claims in relation to food allergens requires strict controls of ingredients, how they are handled and how they are prepared. A 'free-from' claim is a guarantee that the food is suitable for all with an allergy or intolerance.
For example, if you are handling wheat flour in a kitchen and you cannot remove the risk of cross-contamination, you should let the customer know. You should not make any gluten-free or wheat-free claims.
The Food and Drink Federation provides specific information and guidance on:
See more on labelling food products.
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Healthier menu choices for food businesses
Guidance to help different types of food businesses provide cost-effective, healthier food choices for customers.
It makes good business sense to give your customers healthier food choices. By serving healthier options you could help improve the health of your customers while also reducing your operating costs. For example, you could reduce the amount of meat in a pasta dish by substituting it with finely diced vegetables.
Making menus healthier
The Food Standards Agency (FSA) in Northern Ireland has a range of online resources to help you make your menu healthier.
Their Calorie Wise scheme supports you to display energy information – in both kilojoules (kJ) and kilocalories (kcal) – on your menu and provide healthier options, enabling consumers to make healthier, more informed choices when eating out.
To put energy information on your menu will need to accurately calculate the energy content of your recipes. You can do this using the FSA's free online MenuCal tool. The tool can also help you identify, manage and communicate required allergen information.
By standardising recipes and planning your menu, you can make small changes to make the food you serve healthier and more profitable.
Healthier catering tips for food businesses
A range of healthier catering guides is available from the FSA. These guides provide simple, practical changes that businesses can make when procuring, preparing, cooking, serving and promoting food. There are seven different business-specific guides:
- Healthier catering tips for food businesses
- Healthier catering tips for Chinese restaurants and takeaways
- Healthier catering tips for chip shops
- Healthier catering tips for Indian and South Asian restaurants and takeaways
- Healthy catering tips for Italian restaurants and takeaways
- Healthier catering tips for pizza restaurants and takeaways
- Healthier catering tips for sandwich shops
These guides describe simple, practical changes businesses can make when procuring, preparing, cooking, serving and promoting food.
Making Food Better programme
The FSA's Making Food Better programme, previously known as the Eating Well Choosing Better programme, supports small and medium-sized food businesses across all sectors of the NI food industry to reformulate their products to provide healthier food for consumers. Reformulation aims to:
- reduce levels of sugar, saturated fat, and salt content of the food produced for, sold or served to customers
- reduce portion size served to customers
The programme aligns with the UK government's targets on sugar, salt and calorie reduction. To deliver this programme, the FSA work closely with representatives from across Northern Ireland including the Department of Health, Invest Northern Ireland, the food industry, district councils and academic institutions.
Guidance is available from the FSA to help businesses reformulate bakery products, specifically scones and cheesecakes. The FSA website also lists other resources, funding and support available to food businesses in Northern Ireland to help them on their reformulation journey.
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Inform customers of calories and allergens with MenuCal
Free online tool to help food businesses identify and inform customers of allergens and calories for menu items.
The Food Standards Agency (FSA) provides a free online tool to help businesses identify, manage and communicate allergen information and display calories on menus.
The MenuCal tool allows food businesses to identify if there are allergens present in any of the food they serve and make this information known to their customers. MenuCal can also be used to calculate energy in the food that businesses serve. The tool enables food businesses to add ingredients for recipes and print off menus with allergen and energy information clearly displayed.
MenuCal aims to save food businesses time and money by helping you comply with legal requirements to manage and display allergen information. It could also increase your profitability by appealing to health-conscious customers by helping you to:
- make smarter choices about the food you serve
- tailor portion sizes to reduce the amount of energy value
- change ingredients to give a healthier option
Through the FSA's Calorie Wise scheme, support and advice is available to food businesses to help them put energy information on the menu.
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Starting and running a food business
Starting a food business - Bodega Bagels
Steven Orr, co-founder of Bodega Bagels, explains how they started their business.
Bodega Bagels is a bakery producing New York-style bagels and cream cheese spreads. The business began in the garage of founders Steven Orr and Kirsty Winter. Less than five months after opening, Bodega Bagels expanded to employ eight additional staff. At first, the business sold its products through an online order and pick-up service and now has a weekend pop-up at the Banana Block, a museum and events space, in east Belfast.
Steven tells us about the process of starting a food business, including registering, following food hygiene rules and where to find advice.
Getting started
"We decided to start Bodega Bagels during the lockdown. We realised how much better our homemade bagels were compared to supermarket versions and saw a gap in the market in Northern Ireland."
"We considered how to sell our bagels – we opted to sell in advance via our website for customers to collect at the weekend."
"East Belfast Enterprise helped us by recommending we access start-up support from our local council, and after their grounding in the area, we moved to the Kick Start programme that offered mentoring support. This assistance gave us the confidence to develop a business plan, which led to a grant to buy an industrial oven."
Registering our food business
"Registering our business wasn’t as complicated as we thought. I learned about the process by searching online. Baking bagels is relatively low-risk, with no hot food, no raw meat and very few allergens, making the process much easier. Talking to the Environmental Health Officers (EHO) from Belfast City Council showed me that it wasn't as scary as it seems – most of it is common sense."
"If you run a registered food business, you must have a plan based on the Hazard Analysis and Critical Control Point (HACCP) principles. This plan considers and manages potential risks to food safety. I found helpful templates online and was able to create a system that was manageable but also detailed enough to cover all the legal requirements."
Food safety and hygiene
"For Bodega Bagels, food hygiene is mainly about having a clean cooking facility and environment. We use wipeable surfaces, hand cleaning facilities and protective clothing to reduce any chance of contamination."
"As we've grown to produce spreads and cold bagel fillings, we record our deliveries and storage and temperature-check our fridges."
"Understanding allergens and ensuring our customers are aware of these is a priority. We publish allergen information on our website and display it on site. All new staff are trained on the dangers of cross-contamination and are aware of any risk items we sell – they also know how to mitigate those risks."
"Online courses are a good source of guidance – the short Level 2 Food Hygiene certification covers most of what you need to know."
"The council Environmental Health Officers are the single best source of information. Our EHO is only a phone call or an email away, and is always on hand to offer advice and guidance. The Food Standards Agency are also really helpful and always open to giving advice. They want you to succeed - they don't want to trip you up."
Growing our business
"Bodega Bagels has gone from being based in our garage to having a weekend pitch at Banana Block and ten staff. Our growth has been rapid and we don't plan on slowing down. In time, we hope to do more than just weekends and expand into catering and wholesale."
"The best compliment we hear is an American customer telling us our bagels are on par with bagels in NYC and the best they've ever had outside of New York."
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Starting and running a food business
Running a food business from home – Lily Pink Bakery
Claire Magowan, founder of Lily Pink Bakery, discusses the challenges, rewards, and practicalities of running her food business from home.
Lily Pink Bakery is a home-based bakery in Belfast, specialising in creative buttercream cakes, cupcakes, and brownies. The business holds a 5-star Food Hygiene Rating and trades mainly online through direct deliveries, customer collections and postal orders.
Claire Magowan, founder of Lily Pink Bakery, discusses the challenges, rewards, and practicalities of running her food business from home.
Getting started
"I had always loved baking, having made cupcakes and cakes for fun for years. In 2012, I joined a Belfast City Council programme on turning your hobby into a business and went straight into self-employment. I never looked back!"
"Working out of my home was the only option when I started. I had no funding and didn't wish to begin my business in lots of debt."
"In the early days, I concentrated mainly on market trading with a permanent stall at St George's Market. This route allowed me to have a space where I could trade and meet my customers without the commitment of premises and the associated bills."
"Although I loved trading at the market, by 2018, wedding cakes were becoming my main focus, and then COVID-19 happened. Almost all my bookings were cancelled or rescheduled across 2020 and 2021."
Adapting the business model
"Working within the restrictions, I set up my e-commerce site on Shopify and began selling weekly cupcake boxes that I would bake at home and deliver across Belfast one day a week. This approach was a roaring success - it allowed my business to survive and thrive. I learned many new skills, including route planning for deliveries and operating an online store."
"From this, I also developed my postal boxes - these were a massive undertaking, researching packaging that would survive the postal system, what items had the best shelf life and the legalities of distance selling."
"Most of my sales now come directly from my website. I deliver wedding cakes across Northern Ireland, and for all other orders, my customers usually collect from my home."
Pros and cons of running a food business from home
"The cost is the biggest benefit. I don't have to worry about high rents and rates fees. At times, I have considered renting kitchen spaces or retail space in Belfast, but this is very expensive and truly limits the food culture of this city which has so much potential."
"The other benefit, of course, is avoiding a daily commute!"
"In terms of the challenges, maintaining a healthy work/life balance can be very difficult at times. If possible, designate a separate space within your home for work to help you avoid bad habits I have developed, like doing your admin in bed!"
"You must also ensure that your business doesn't disrupt the community around you. For example, with noise or customers parking when collecting their orders."
Food safety and hygiene
"Like any food business, I must register with the council. This process involves a home inspection and following the same procedures as any restaurant or cafe. You also must complete a food hygiene course."
"To manage daily food hygiene, I keep a log of clean-down times for my kitchen, including the equipment cleaned, the cleaning product used, and the time completed. Belfast City Council provides a binder with easy-to-follow guidelines for all required records and procedures."
"My home business is considered low-risk, so I don't find major food safety and hygiene challenges. Working with meat, or in allergen-friendly manufacturing, the rules are likely to be stricter."
"I state my allergens clearly on my website in several places, including my menu and FAQ page. On the Shopify store, I list the allergens in the description on each product page. For anything posted or pre-packaged, I have all ingredients listed and, where necessary, broken down into component ingredients."
"I tell my customers that I work in an open kitchen environment and can't guarantee items are allergen-free. I am very strict in protecting customers and my safety."
"I'm delighted to have a 5-star Food Hygiene Rating from the council. This rating shows my customers that I respect their safety and well-being by maintaining a clean, organised manufacturing environment."
"I achieved my rating by working with Belfast City Council and following all the advice they give when registering, including the food and allergen safety guidance they have on their website. In my experience, the council staff are helpful and will answer any questions to help you achieve the food hygiene levels required for your business."
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Dishonest labelling and misdescription
In this guide:
- Labelling food products
- Legal requirements for food labels
- Food allergen labelling
- Nutrition labelling
- Claims about nutritional and health content
- Dishonest labelling and misdescription
- Front of pack labelling
- Labelling law for specific food products
- Labelling food as organic
- Labelling genetically modified food products
Legal requirements for food labels
Overview of the food labelling rules that apply to prepacked, prepacked for direct sale and non-prepacked food.
All prepacked food requires a food label that displays certain mandatory information.
What is prepacked food?
Food packed by one business and supplied to another business is considered prepacked. Typically, this is any food put into packaging before the consumer selects or orders it. For example, a bar of chocolate, a sealed packed of crisps, a jar of sauce or a can of soup.
To be considered prepacked, all the following must apply:
- the packaging fully or partly encloses the food
- the food cannot be altered without opening or changing the packaging
- the product is ready for sale to the final customer or mass caterer
Labelling for prepacked food which is not produced on site will usually be produced by the food manufacturer.
Labelling of prepacked food
The following information must appear by law on food labels and packaging:
- name of the food
- list of ingredients
- allergen information - see food allergen labelling
- quantitative declaration of ingredients (QUID)
- net quantity of food - ie the weight or volume of the food
- date labelling - either a 'best before' or 'use by' date
- storage conditions and/or conditions of use
- name and address of manufacturer (or the importer in some cases)
- country of origin or place of provenance (if required)
- preparation instructions
- nutrition declaration - see nutrition labelling
- the alcoholic strength by volume on drinks containing over 1.2% alcohol by volume
Food sold in Northern Ireland must include the name and address of the Northern Ireland or EU business responsible for the information on the food. If the business is not in NI or the EU, you must include the name and address of the importer.
There are additional labelling requirements for certain food and drink products if your product contains:
- sweeteners or sugars
- aspartame and colourings
- liquorice
- caffeine
- polyols
Read more about labelling of prepacked food and check if there are other food labelling standards you must follow.
Labelling of prepacked for direct sale food
Food that is packaged at the same place it is offered or sold to consumers, and is in this packaging before it is ordered or selected, is considered prepacked for direct sale (PPDS).
PPDS food can include:
- sandwiches/salads packaged and provided by the food business from the same premises
- fast food wrapped or packaged before a customer selects them
- supermarket products which are produced and packaged in store
This can be food that customers select themselves, as well as pre-wrapped products kept behind a counter. It can also include some food sold at mobile or temporary outlets.
You can use the Food Standards Agency's allergen and ingredients food labelling tool to check if your business sells PPDS food.
All PPSD food needs to have a label showing the name of the food and the ingredients list with the 14 allergens required to be declared by law emphasised within it.
Read more about food labelling requirements for the prepacked for direct sale food.
Non-prepacked food
Any food that is not in packaging or is packaged after being ordered by the consumer is considered non-prepacked food. As such, it does not require a label with name, ingredients and allergens emphasised. Allergen information must still be provided but this can be done through other means, including orally.
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Food allergen labelling
Important allergens to consider when labelling food, and what to do if cross-contamination is unavoidable.
The Food Information for Consumers Regulation names 14 substances or products which you must emphasise in ingredients lists. This is because these substances can cause allergic or intolerance responses. The rules apply to anything made from the 14 allergens (except in the case of sulphur dioxide and sulphites).
The 14 allergens are:
- cereals containing gluten (namely: wheat, rye, barley, oats, spelt, kamut or their hybridised strains)
- crustaceans
- eggs
- fish
- peanuts
- soybeans
- milk
- tree nuts (namely: almonds, hazelnuts, walnuts, cashews, pecan nuts, Brazil nuts, pistachio nuts, macadamia nuts)
- celery
- mustard
- sesame seeds
- sulphur dioxide and sulphites when the concentration of total sulphur dioxide in the whole prepared food is above 10mg/kg or 10mg/litre
- lupin
- molluscs
Declaring allergens
You must include and emphasise the names of any of the above allergens in the ingredients list. You can do this by using bold text or by making the allergen stand out from the other ingredients in some way.
If there is no ingredients list, you should include a 'contains...' statement. You don't need to include additional information if you have referred to the allergen in the name of the food.
If you want to include an allergy advice box, you can refer the consumers to the ingredients list, but you must not repeat the allergens.
If an allergen is not intentionally used, but there is a risk of cross-contamination (eg if the product is made in a factory that processes peanuts), you may include a 'may contain...' statement. However this is not a legal requirement.
You should only use a 'may contain...' statement - also known as precautionary allergen labelling or PAL - when you have determined the risk of allergen cross-contamination is real and you cannot remove it. Read more about this in the FSA's food allergen labelling and information requirements technical guidance.
Exemptions
The rules on declaring allergens do not apply to some allergen derivatives, such as wheat-based glucose syrups and fully refined soybean oil. Otherwise, there are no exemptions.
Absence-of-gluten claims
There are specific laws about claims that a food is 'gluten-free' or 'very low gluten'. Gluten-free foods can have no more than 20ppm gluten.
You may label foods containing ingredients that have been processed to reduce their gluten content as 'very low gluten' when they contain no more than 100ppm gluten.
Allergen information on loose foods
Loose foods include everything that is not prepacked, for example from a delicatessen counter, fresh pizza, fish, salad bars and bread in bakery shops. In a catering environment, this applies to ready-to-eat foods such as meals in a restaurant, café or takeaway.
Rules for declaring allergens in loose foods:
- You must provide information about the allergens used in these foods.
- You must make allergen information available in writing or by speaking to staff. If you are not providing this information in writing, clearly signpost to where consumers can find this information.
- You can use logos or symbols when accompanied by words and numbers on menus
For loose foods allergen information has to be:
- easily accessible to all consumers
- accurate, consistent and verifiable
Allergen information on Prepacked for Direct Sale (PPDS) food
The way food businesses must provide allergen labelling information for PPDS food has changed. PPDS food is considered food that has been packed on the same premises from which they are being sold. Examples of PPDS food include meat pies made on site and sandwiches made and sold from the premises in which they are made.
PPDS food now must have a label with a full ingredients list with allergenic ingredients emphasised within it.
According to the new rules, PPDS food will have to clearly display the following information on the packaging:
- name of the food
- full ingredients list
- allergenic ingredients emphasised (for example in bold, italics or a different colour)
For more information, see the FSA's introduction to allergen labelling changes (PPDS).
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Nutrition labelling
What to consider when putting nutritional information on food labels.
You must provide a mandatory nutrition declaration for most prepacked foods. This is commonly known as 'back of pack' nutrition labelling. You must give the declaration in the following order:
- energy
- fat
- saturates
- carbohydrate
- sugars
- protein
- salt
Read technical guidance on nutritional labelling and Food Standards Agency (FSA) guidance on food nutrition labelling.
Supplementary nutrients
You may also include certain additional 'supplementary' nutrients in the nutrition declaration. You may only include the following additional nutrients:
- monounsaturated fat
- polyunsaturated fat
- polyols
- starch
- fibre
- certain vitamins or minerals present in significant amounts as outlined in relevant regulations
In Northern Ireland, EU food law continues to apply as specified in the Northern Ireland Protocol. Food and feed products produced in NI or placed on the NI market need to comply with EU food law.
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Claims about nutritional and health content
The rules that you must follow when making nutritional or health claims for food and where to find further guidance.
Nutritional claims suggest that food products have beneficial nutritional properties. They include statements such as:
- low fat
- source of calcium
- high fibre
- reduced salt
- no added sugar
Health claims suggest a connection between food and health. They include statements like:
- good for you
- calcium helps maintain normal bones
- keeps you feeling fuller for longer
- helps improve concentration
Rules for nutritional and health claims
If you want to make nutrition or health claims for your foods you there is specific legislation you must comply with. This legislation requires claims to be authorised. This makes it easier to identify nutrition and health claims that you can justifiably use on a specific product. It is designed to:
- protect consumers from misleading or false claims
- harmonise rules across the different countries making it easier to trade
The regulation lists the claims that you can make for foods and the criteria your product must meet before you can make them.
In Northern Ireland, EU food law continues to apply as specified in the Northern Ireland Protocol. Food and feed products produced in NI or placed on the NI market need to comply with EU food law.
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Dishonest labelling and misdescription
Legislation and regulations to prevent mislabelling or misdescription of foods, and examples of misdescription.
Consumers have a right to expect that food matches the description on the label. Deliberate mislabelling is fraud and a criminal offence.
There are several laws to prevent dishonest labelling and misdescription, including:
- Food Safety Order
- Consumer Protection from Unfair Trading Regulations
- General Food Regulations
- Food Information Regulations
The description of food includes any of the following information:
- its name
- its ingredients
- its origin
- the processes it has undergone
The misdescription of food deceives consumers. It can trick people into buying something they would not otherwise buy. It poses serious risks to people intolerant or allergic to certain foods. It also leads to unfair competition.
Examples of food misdescription
Some examples of food misdescription include:
- Using a legal name for a food without the correct composition. For example, food sold as chocolate must have a certain amount of cocoa solids. Even if there are no composition rules for a food, such as fish fingers, it still must be described accurately.
- Extending a food - eg, adding offal to meat products without declaring it.
- Incorrectly labelling the true origin of a food or its ingredients in terms of animal species, plant variety, geographical origin or country.
- Incorrectly describing, or failing to describe, a process or treatment - such as not declaring irradiated food.
- Incorrectly stating the amount of an ingredient.
Read more about preventing and reporting food crime.
Suspicions or information about food crime in Northern Ireland should be reported to FSA by emailing incidents.ni@food.gov.uk or by contacting FSA on 028 9041 7700 and asking to speak with the Food Fraud Liaison Officer.
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Front of pack labelling
Voluntary front-of-pack signposting and criteria for deciding on the appropriate colour 'traffic light' for foods.
You may voluntarily repeat certain nutrition information on your 'front of pack' (FoP) label.
FoP nutrition labelling systems should be based on the following principles:
- information on the amount of energy in kilojoules (kJ) and kilocalories (kcal) alone; or energy plus fat, saturated fat (saturates), total sugars and salt in grams, in a specified portion of the product
- portion size information expressed in a way that is meaningful to the consumer e.g. ¼ of a pie, 1 burger
- percentage Reference Intake (%RI) information based on the amount of each nutrient and energy, in a portion of the food
- colour coding of the nutrient content of the food
- you may additionally include the descriptors 'high', 'medium' and 'low' alongside the colours red, amber or green respectively to further describe their meaning
Front of pack labelling criteria
In order to use additional forms of expression, such as colour coding, you must meet certain criteria. Read technical guidance on nutrition labelling and FSA guidance on front of pack nutrition labelling.
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Labelling law for specific food products
Other labelling legislation to consider when labelling food.
As well as general legal requirements for food labels, there are numerous other pieces of legislation that you may need to consider when developing and labelling your food products.
Some food products are have specific labelling legislation including:
- organic food
- genetically modified (GM) food
- bread and flour
- honey
- fruit juices and nectars
- jams and preserves
- meat products - eg pies and sausages
- quick frozen food
- medical foods
- infant formula and follow-on formula
- baby foods
Organic food
You can only label food products can as 'organic' if they meet certain requirements. Labels on food sold as organic must indicate the certification body that the processor or packer is registered with.
In Northern Ireland, EU food law continues to apply as specified in the Northern Ireland Protocol. Food and feed products produced in NI or placed on the NI market need to comply with EU food law.
The use of the organic production logo of the EU is mandatory for all prepacked organic products produced in any EU Member States.
GM foods
There are special rules for labelling genetically modified food products.
Changes to rules and processes apply from 1 January 2021 for those businesses trading in genetically modified (GM) food or feed.
Bread and flour
The Bread and Flour Regulations lay down labelling and compositional standards for the products they apply to.
Honey
The Honey Regulations determine when you can label a product as 'honey'. They lay down additional labelling requirements for honey products.
Fruit juices and nectars
The Fruit Juices and Fruit Nectars Regulations include requirements for labelling covering matters like the use of the terms 'fruit juice' and 'fruit juice from concentrate'.
Jams and preserves
The Jam and Similar Products Regulations require residual sulphur dioxide to be declared in the list of ingredients if it is present at levels greater than 10 milligrams per kilogram.
Meat and meat products
There are special labelling requirements for meat and meat products under the Products Containing Meat etc. Regulations. The requirements include meat ingredient declarations and information about added ingredients.
Quick frozen foods
The Quick Frozen Foodstuffs Regulations include special labelling requirements for quick frozen foods. Certain information must always appear on the label.
Medical foods, formula milk and baby foods
There are special rules on the composition, labelling and advertising for each of the four specific food categories:
- infant and follow-on formula
- processed cereal-based food and baby food
- medical foods (foods necessary for the dietary management of particular medical conditions)
- total diet replacement for use in energy restricted diets for weight reduction
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Labelling food as organic
Requirements for labelling pre-packaged organic food products.
If you produce or sell organic food in the UK and you want to label it as organic, you must register with one of the organic control bodies.
The following symbols might be commonly found on the labels of organic food in Northern Ireland:
- Soil Association
- Biodynamic / Demeter
- Organic Farmers and Growers
- Irish Organic Farmers and Growers Association
- Organic Trust
- Organic Food Federation
You can decide which body to register with based on your location and needs.
Organic food labels
You can only label prepacked foods 'organic' if at least 95 per cent of the ingredients are organic.
Your food label must state:
- where any of the product's farmed ingredients were produced
- the control body's code number - for UK-origin produce for code number format is GB-ORG-XX (produce from non-English countries usually have a 3-letter code, such as 'bio', 'öko' or 'eko' instead of 'org')
If you're a retailer, you can label products 'organic' as long as:
- at least 95 per cent of the product's farmed ingredients are organic
- you sell direct to customers in your shop - this applies to all retailers from farm shops to supermarkets
Using EU organic production logo
From 1 January 2021, certain requirements around trading and labelling organic food have changed. However, under the terms of the Northern Ireland Protocol, EU Organic Regulations continue to apply in Northern Ireland.
You must continue to include the EU logo and statement of agriculture for organic products produced in Northern Ireland.
Contact your control body to stay up to date.
You can also continue to use your UK organic control body logo. Read the guidance on importing organic food or feed to find out the restrictions on organic produce imports.
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Labelling genetically modified food products
How to label food containing genetically modified ingredients, and the foods you don't have to label.
Specific labelling is required for food that:
- is made entirely of genetically modified (GM) material
- contains GM material
- includes ingredients made from GM material
If you sell foods like these 'loose' - ie not in packaging - then you must display information next to the food to tell the consumer that it contains GM material.
Mandatory GM labelling
Under the GM food and feed regulations, if you use any GM ingredients intentionally, you must label them. Products such as flours, oils and glucose syrups made from a GM source must be labelled as GM. This is the case regardless of the amount of GM material present in the final product.
When labelling is not required
The regulations allow non-GM foods to contain a small amount of GM material without requiring GM labelling. However, this is allowed only if the GM material:
- was not added intentionally
- makes up no more than 0.9 per cent of the relevant ingredient
- is authorised by the relevant authority
Labelling is also not required for:
- products made with GM technology - for example, cheese made with GM enzymes
- products such as meat, milk and eggs from animals fed with GM feed
The relevant regulations in Northern Ireland are the Genetically Modified Food Regulations (Northern Ireland) 2004.
Animal feed
Many of the rules that cover GM material in food for human consumption also apply to animal feed. This means that:
- only authorised GM material can be added to animal feed marketed in the EU
- animal feed containing intentionally-added GM or GM-derived material must be properly labelled
- non-GM feed containing up to 0.9 per cent of GM material doesn't need to have GM labelling as long as the material was not added intentionally
Changes to certain rules and processes apply from 1 January 2021 for those businesses trading in genetically modified (GM) food or feed.
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Plastics in food packaging
Food packaging safety regulations
An overview of the rules that apply to packaging materials that come into contact with food.
'Food contact material' refers to packaging that comes into contact with food. Other examples of food contact material include:
- cookware/ceramic ware
- cutlery /crockery
- work surfaces
- food processing equipment and machinery
What are food contact materials?
The European Food Safety Authority has produced this video to explain what food contact materials are:
How is food contact material regulated?
European Regulation 1935/2004 governs food contact materials. This regulation lays down chemical safety requirements for food contact materials. The law protects:
- human health
- the nature, substance and quality of the food in the packaging
The regulation covers all food contact material. It states specific controls on some particular groups of food contact materials, including:
- 'active' food contact materials - these release a substance into the food to extend its shelf-life, or to maintain or improve its condition
- 'intelligent' food contact materials - these monitor and react to the condition of the food
- plastics and plastics recycling processes for food contact use
- ceramics
- regenerated cellulose film (RCF)
There are also specific rules for:
- the substances known as BADGE , BFDGE and NOGE
- all plastics, adhesives and coatings
- the use of vinyl chloride monomer in food contact plastics
Under current operating arrangements for Northern Ireland, businesses seeking a new authorisation for placing these materials on the NI market will continue to follow EU food rules. From Autumn 2023, the Windsor Framework will allow GB public health standards to apply for pre-packed retail goods moved via a new NI retail movement scheme and placed on the NI market. Therefore, goods moving via this route containing GB authorised materials will be able to be placed on the NI market.
How the FSA protects consumers
The Food Standards Agency (FSA) works to protect the public from chemicals that could transfer into food from food contact materials.
The FSA manages research and surveys, designed to:
- identify which substances might migrate from various materials
- develop or improve methods for detecting chemicals that may transfer into food
Read the FSA's guidance on food contact materials.
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Adhesives in food packaging
Guidance on the safe use of adhesives that come into contact with food and how their use is monitored.
Sticky labels are often used on fruit and vegetables. They usually give details of what type of product it is and where it comes from. Adhesives are also widely used with other food contact materials.
How is the adhesive in food packaging regulated?
Materials and articles that come into contact with food must follow strict rules. The regulations require that adhesives used in food packaging must not:
- affect the food
- make the food harmful
- change the nature, substance or quality of the food
Monitoring the safety of adhesives
The Food Standards Agency (FSA) commissions research and surveys on chemicals that might transfer to food.
The industry must ensure the chemicals they use comply with the law. They must carry out whatever research that may entail.
Adhesives are part of a variety of food packaging materials. For example, they are used to:
- manufacture rigid packs from cartonboard (box closures)
- seal flexible packaging - including wrappers, pouches and lidding
- attach labels
- laminate (bind together) layers of food contact materials
Chemical substances in adhesives
Several chemical substances are present in adhesives. When used in food packaging, these substances could transfer or migrate into food. The FSA has funded work to check for chemical migration from selected adhesive systems.
Although the research detected several substances in the adhesives, it only found low (parts per billion) levels of migration into foods. When only a small area of adhesive is used and it is not intended to touch the food directly, the risk of migration is low.
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Aluminium in food packaging
How to use aluminium safely in food packaging and cookware, and how its use is regulated.
Aluminium is found in some foods for several reasons. It might be in a food because:
- it occurs naturally
- it migrates to food from aluminium cooking utensils and packaging
Which foods contain most aluminium?
Some plants have high levels of aluminium, including:
- tea
- some herbs
- some leafy vegetables
Are the levels of aluminium in food safe?
The Food Standards Agency (FSA) regularly measures the amount of aluminium in our diet. They have found that levels of aluminium consumed in food are well within the World Health Organisation's safety guidelines.
How is aluminium from food contact materials regulated?
Materials and articles that come into contact with food must follow strict rules. The regulations set out the general safety requirements for metals and alloys.
Materials such as aluminium must be manufactured in a way that prevents them affecting the food or making it harmful. They must not change the nature, substance or quality of the food.
Safely using foil and aluminium cookware
Studies have shown that cooking foods in aluminium containers increased the aluminium content in the food, but only by a very small amount. However, it is best not to use aluminium products with very acidic foods such as rhubarb as it can give a taint to such foods.
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BPA in food packaging
What bisphenol-A (BPA) is, what it is used for and how it is regulated in food packaging.
Bisphenol-A or BPA, is a chemical used to make plastics. This includes materials that come into contact with food such as refillable drinks bottles and food storage containers.
BPA is also contained within the resins used to coat the insides of some food cans. This coating allows producers to heat canned food to kill off bacteria without the metal in the can contaminating the food contents.
Endocrine disrupters
BPA is one of a large number of substances that may be able to interact with human hormone systems. These substances are called 'endocrine disrupters'.
There is evidence that some wildlife species are affected by endocrine disrupters. Research is still going on to establish whether BPA has this effect in humans. Results so far show the body metabolises it and removes it as waste.
Rules for using BPA in food packaging
Materials and articles that come into contact with food must follow strict rules.
By law, materials that contain BPA must not:
- make food harmful
- change the nature, substance or quality of the food
BPA may be used in food contact materials, so long as no more than 0.05 milligrams per kilogram migrates into the food. Specific rules forbid migration of BPA from varnishes and coatings intended to be in contact with:
- infant formula
- baby foods
- products intended for young children
For more information, read the Food Standard's Agency (FSA) guidance on BPA in plastic.
The FSA's Food Contact Materials Team can also provide more information about the safety of BPA used in the food industry. You can contact them by email at foodcontactmaterial@gov.uk.
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Cling film in food packaging
When cling film must and must not be used with food, and how its use is regulated.
It is safe to use cling film as long you use it correctly. The Food Standards Agency (FSA) has produced advice for consumers on using cling film safely. It has also made recommendations to manufacturers on labelling their products to help consumers use them properly.
Guidance on using cling film safely
Not every type of cling film is suitable for all uses. To protect the quality and taste of food it is important not to:
- use cling film where it could melt into the food - eg in conventional ovens or with pots and pans on cooker hobs
- allow cling film to touch the food when re-heating or cooking it in a microwave oven
- use cling film in contact with high fat foods unless the manufacturer's advice says it is suitable for this
High fat foods include:
- some types of cheese
- raw meats with a layer of fat
- fried meats
- pastry products
- cakes with butter icing or chocolate coatings
How plastic food contact materials are regulated
Under current operating arrangements for Northern Ireland, businesses seeking a new authorisation for placing these materials on the NI market will continue to follow EU food rules. From Autumn 2023, the Windsor Framework will allow GB public health standards to apply for pre-packed retail goods moved via a new NI retail movement scheme and placed on the NI market. Therefore, goods moving via this route containing GB authorised materials will be able to be placed on the NI market.
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Phthalates in food packaging
What phthalates are, how they can be used and how safe levels of phthalates in food are set and monitored.
Phthalates belong to a group of chemicals called 'phthalic acid diesters'. These are found in many household items and in some food packaging. It is especially common in packaging that contains polyvinyl chloride (PVC).
Facts about phthalates in food
Phthalates take a long time to break down in the environment, so they are sometimes found at low levels in some foods.
Research has shown that phthalates can affect the liver in animals. The level of phthalates that is consumed in food is not thought to be a risk for humans.
There has been some concern that phthalates may be harmful to humans because they are 'endocrine disrupters'. These are substances that may be able to interact with human hormone systems.
There is evidence that some wildlife species are affected by endocrine disrupters. However, there's no conclusive evidence that exposure to these chemicals has a harmful effect on humans.
Monitoring the potential toxic effects of phthalates in food
The Food Standards Agency (FSA) is aware of public concern about the effects of phthalates. It commissions chemical safety research and surveys of substances in food contact materials that might be harmful to human health.
Find FSA's chemical hazards in food and feed research.
Safe limits for phthalates in food
The European Food Safety Authority (EFSA) sets limits for the safe use of phthalates in food contact materials.
The EFSA reviews all the scientific evidence to set a 'tolerable daily intake' (TDI). This is the amount of phthalates in food or drinking water that people can safely consume without harm.
The European Commission has set a legal limit for the amount of phthalates that can migrate into food. Under current operating arrangements for Northern Ireland, businesses seeking a new authorisation for placing these materials on the NI market will continue to follow EU food rules. From Autumn 2023, the Windsor Framework will allow GB public health standards to apply for pre-packed retail goods moved via a new NI retail movement scheme and placed on the NI market. Therefore, goods moving via this route containing GB authorised materials will be able to be placed on the NI market.
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Plastics in food packaging
The controls on the use of plastics in food contact material and the use of food additives in plastics.
There are regulations in place to cover plastic products, materials and additives that come into contact with food.
How food contact plastics are regulated
The Materials and Articles in Contact with Food Regulations set an overall migration limit for all food contact plastics. The regulations establish:
- 'positive lists' of monomers and starting substances permitted in food contact plastics manufacturing
- a list of plastic and production aids for use in food contact plastics
- any time and migration limits on using them
Approving monomers and additives
The European Commission approves monomers and plastics additives. Producers make applications to add monomers or additives to the approved lists to the European Food Safety Authority (EFSA) which may be placed onto the market in the EU and Northern Ireland
Under current operating arrangements for Northern Ireland, businesses seeking a new authorisation for placing these materials on the NI market will continue to follow EU food rules. From Autumn 2023, the Windsor Framework will allow GB public health standards to apply for pre-packed retail goods moved via a new NI retail movement scheme and placed on the NI market. Therefore, goods moving via this route containing GB authorised materials will be able to be placed on the NI market.
Read EFSA guidance on approving monomers and additives.
Food additives in food contact plastics
You can use permitted food additives in the manufacture of food contact plastics. This applies so long as they don't affect the food or exceed legal limits for both plastic and food additives.
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Re-using food packaging - safety guidelines
When it's not advisable to re-use food packaging, and guidance on how to re-use food packaging safely.
If you are a manufacturer, it is your responsibility to make sure that the packaging you use is safe for its intended purpose. There will be specific tests to check that it is suitable for this use. The test will also check that your packaging meets legal limits when consumers use it as intended.
Food packaging is often designed to be used just once with one type of food. It might not be safe to use with other foods or for a different purpose. If consumers use food packaging in other ways than those the manufacturer intended, more chemicals could transfer from it into the food than otherwise expected.
Points to consider when re-using packaging
There are some points to bear in mind if you're thinking about re-using food containers or wrappings. It's important to:
- Be careful about re-using packaging with a different type of food to the one it contained when you bought it. For example, if you re-use water bottles to hold fruit juice the acidity may cause more chemicals to move into the drink.
- Remember that chemicals are less likely to transfer between packaging and food at lower temperatures. If you're planning to freeze puréed food in food grade plastic trays, make sure you let the food cool before you fill the trays.
- Always follow the manufacturer's instructions on plastic containers.
- Only microwave food in containers or tubs that are clearly labelled "microwave safe".
- Only put containers you want to use with food into a dishwasher if they're clearly labelled "dishwasher safe".
- Never re-use empty cans or tins to cook or store food.
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Phthalates in food packaging
Food packaging safety regulations
An overview of the rules that apply to packaging materials that come into contact with food.
'Food contact material' refers to packaging that comes into contact with food. Other examples of food contact material include:
- cookware/ceramic ware
- cutlery /crockery
- work surfaces
- food processing equipment and machinery
What are food contact materials?
The European Food Safety Authority has produced this video to explain what food contact materials are:
How is food contact material regulated?
European Regulation 1935/2004 governs food contact materials. This regulation lays down chemical safety requirements for food contact materials. The law protects:
- human health
- the nature, substance and quality of the food in the packaging
The regulation covers all food contact material. It states specific controls on some particular groups of food contact materials, including:
- 'active' food contact materials - these release a substance into the food to extend its shelf-life, or to maintain or improve its condition
- 'intelligent' food contact materials - these monitor and react to the condition of the food
- plastics and plastics recycling processes for food contact use
- ceramics
- regenerated cellulose film (RCF)
There are also specific rules for:
- the substances known as BADGE , BFDGE and NOGE
- all plastics, adhesives and coatings
- the use of vinyl chloride monomer in food contact plastics
Under current operating arrangements for Northern Ireland, businesses seeking a new authorisation for placing these materials on the NI market will continue to follow EU food rules. From Autumn 2023, the Windsor Framework will allow GB public health standards to apply for pre-packed retail goods moved via a new NI retail movement scheme and placed on the NI market. Therefore, goods moving via this route containing GB authorised materials will be able to be placed on the NI market.
How the FSA protects consumers
The Food Standards Agency (FSA) works to protect the public from chemicals that could transfer into food from food contact materials.
The FSA manages research and surveys, designed to:
- identify which substances might migrate from various materials
- develop or improve methods for detecting chemicals that may transfer into food
Read the FSA's guidance on food contact materials.
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Adhesives in food packaging
Guidance on the safe use of adhesives that come into contact with food and how their use is monitored.
Sticky labels are often used on fruit and vegetables. They usually give details of what type of product it is and where it comes from. Adhesives are also widely used with other food contact materials.
How is the adhesive in food packaging regulated?
Materials and articles that come into contact with food must follow strict rules. The regulations require that adhesives used in food packaging must not:
- affect the food
- make the food harmful
- change the nature, substance or quality of the food
Monitoring the safety of adhesives
The Food Standards Agency (FSA) commissions research and surveys on chemicals that might transfer to food.
The industry must ensure the chemicals they use comply with the law. They must carry out whatever research that may entail.
Adhesives are part of a variety of food packaging materials. For example, they are used to:
- manufacture rigid packs from cartonboard (box closures)
- seal flexible packaging - including wrappers, pouches and lidding
- attach labels
- laminate (bind together) layers of food contact materials
Chemical substances in adhesives
Several chemical substances are present in adhesives. When used in food packaging, these substances could transfer or migrate into food. The FSA has funded work to check for chemical migration from selected adhesive systems.
Although the research detected several substances in the adhesives, it only found low (parts per billion) levels of migration into foods. When only a small area of adhesive is used and it is not intended to touch the food directly, the risk of migration is low.
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Aluminium in food packaging
How to use aluminium safely in food packaging and cookware, and how its use is regulated.
Aluminium is found in some foods for several reasons. It might be in a food because:
- it occurs naturally
- it migrates to food from aluminium cooking utensils and packaging
Which foods contain most aluminium?
Some plants have high levels of aluminium, including:
- tea
- some herbs
- some leafy vegetables
Are the levels of aluminium in food safe?
The Food Standards Agency (FSA) regularly measures the amount of aluminium in our diet. They have found that levels of aluminium consumed in food are well within the World Health Organisation's safety guidelines.
How is aluminium from food contact materials regulated?
Materials and articles that come into contact with food must follow strict rules. The regulations set out the general safety requirements for metals and alloys.
Materials such as aluminium must be manufactured in a way that prevents them affecting the food or making it harmful. They must not change the nature, substance or quality of the food.
Safely using foil and aluminium cookware
Studies have shown that cooking foods in aluminium containers increased the aluminium content in the food, but only by a very small amount. However, it is best not to use aluminium products with very acidic foods such as rhubarb as it can give a taint to such foods.
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BPA in food packaging
What bisphenol-A (BPA) is, what it is used for and how it is regulated in food packaging.
Bisphenol-A or BPA, is a chemical used to make plastics. This includes materials that come into contact with food such as refillable drinks bottles and food storage containers.
BPA is also contained within the resins used to coat the insides of some food cans. This coating allows producers to heat canned food to kill off bacteria without the metal in the can contaminating the food contents.
Endocrine disrupters
BPA is one of a large number of substances that may be able to interact with human hormone systems. These substances are called 'endocrine disrupters'.
There is evidence that some wildlife species are affected by endocrine disrupters. Research is still going on to establish whether BPA has this effect in humans. Results so far show the body metabolises it and removes it as waste.
Rules for using BPA in food packaging
Materials and articles that come into contact with food must follow strict rules.
By law, materials that contain BPA must not:
- make food harmful
- change the nature, substance or quality of the food
BPA may be used in food contact materials, so long as no more than 0.05 milligrams per kilogram migrates into the food. Specific rules forbid migration of BPA from varnishes and coatings intended to be in contact with:
- infant formula
- baby foods
- products intended for young children
For more information, read the Food Standard's Agency (FSA) guidance on BPA in plastic.
The FSA's Food Contact Materials Team can also provide more information about the safety of BPA used in the food industry. You can contact them by email at foodcontactmaterial@gov.uk.
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Cling film in food packaging
When cling film must and must not be used with food, and how its use is regulated.
It is safe to use cling film as long you use it correctly. The Food Standards Agency (FSA) has produced advice for consumers on using cling film safely. It has also made recommendations to manufacturers on labelling their products to help consumers use them properly.
Guidance on using cling film safely
Not every type of cling film is suitable for all uses. To protect the quality and taste of food it is important not to:
- use cling film where it could melt into the food - eg in conventional ovens or with pots and pans on cooker hobs
- allow cling film to touch the food when re-heating or cooking it in a microwave oven
- use cling film in contact with high fat foods unless the manufacturer's advice says it is suitable for this
High fat foods include:
- some types of cheese
- raw meats with a layer of fat
- fried meats
- pastry products
- cakes with butter icing or chocolate coatings
How plastic food contact materials are regulated
Under current operating arrangements for Northern Ireland, businesses seeking a new authorisation for placing these materials on the NI market will continue to follow EU food rules. From Autumn 2023, the Windsor Framework will allow GB public health standards to apply for pre-packed retail goods moved via a new NI retail movement scheme and placed on the NI market. Therefore, goods moving via this route containing GB authorised materials will be able to be placed on the NI market.
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Phthalates in food packaging
What phthalates are, how they can be used and how safe levels of phthalates in food are set and monitored.
Phthalates belong to a group of chemicals called 'phthalic acid diesters'. These are found in many household items and in some food packaging. It is especially common in packaging that contains polyvinyl chloride (PVC).
Facts about phthalates in food
Phthalates take a long time to break down in the environment, so they are sometimes found at low levels in some foods.
Research has shown that phthalates can affect the liver in animals. The level of phthalates that is consumed in food is not thought to be a risk for humans.
There has been some concern that phthalates may be harmful to humans because they are 'endocrine disrupters'. These are substances that may be able to interact with human hormone systems.
There is evidence that some wildlife species are affected by endocrine disrupters. However, there's no conclusive evidence that exposure to these chemicals has a harmful effect on humans.
Monitoring the potential toxic effects of phthalates in food
The Food Standards Agency (FSA) is aware of public concern about the effects of phthalates. It commissions chemical safety research and surveys of substances in food contact materials that might be harmful to human health.
Find FSA's chemical hazards in food and feed research.
Safe limits for phthalates in food
The European Food Safety Authority (EFSA) sets limits for the safe use of phthalates in food contact materials.
The EFSA reviews all the scientific evidence to set a 'tolerable daily intake' (TDI). This is the amount of phthalates in food or drinking water that people can safely consume without harm.
The European Commission has set a legal limit for the amount of phthalates that can migrate into food. Under current operating arrangements for Northern Ireland, businesses seeking a new authorisation for placing these materials on the NI market will continue to follow EU food rules. From Autumn 2023, the Windsor Framework will allow GB public health standards to apply for pre-packed retail goods moved via a new NI retail movement scheme and placed on the NI market. Therefore, goods moving via this route containing GB authorised materials will be able to be placed on the NI market.
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Source URL
/content/phthalates-food-packaging
Links
Plastics in food packaging
The controls on the use of plastics in food contact material and the use of food additives in plastics.
There are regulations in place to cover plastic products, materials and additives that come into contact with food.
How food contact plastics are regulated
The Materials and Articles in Contact with Food Regulations set an overall migration limit for all food contact plastics. The regulations establish:
- 'positive lists' of monomers and starting substances permitted in food contact plastics manufacturing
- a list of plastic and production aids for use in food contact plastics
- any time and migration limits on using them
Approving monomers and additives
The European Commission approves monomers and plastics additives. Producers make applications to add monomers or additives to the approved lists to the European Food Safety Authority (EFSA) which may be placed onto the market in the EU and Northern Ireland
Under current operating arrangements for Northern Ireland, businesses seeking a new authorisation for placing these materials on the NI market will continue to follow EU food rules. From Autumn 2023, the Windsor Framework will allow GB public health standards to apply for pre-packed retail goods moved via a new NI retail movement scheme and placed on the NI market. Therefore, goods moving via this route containing GB authorised materials will be able to be placed on the NI market.
Read EFSA guidance on approving monomers and additives.
Food additives in food contact plastics
You can use permitted food additives in the manufacture of food contact plastics. This applies so long as they don't affect the food or exceed legal limits for both plastic and food additives.
Developed withActionsAlso on this siteContent category
Source URL
/content/plastics-food-packaging
Links
Re-using food packaging - safety guidelines
When it's not advisable to re-use food packaging, and guidance on how to re-use food packaging safely.
If you are a manufacturer, it is your responsibility to make sure that the packaging you use is safe for its intended purpose. There will be specific tests to check that it is suitable for this use. The test will also check that your packaging meets legal limits when consumers use it as intended.
Food packaging is often designed to be used just once with one type of food. It might not be safe to use with other foods or for a different purpose. If consumers use food packaging in other ways than those the manufacturer intended, more chemicals could transfer from it into the food than otherwise expected.
Points to consider when re-using packaging
There are some points to bear in mind if you're thinking about re-using food containers or wrappings. It's important to:
- Be careful about re-using packaging with a different type of food to the one it contained when you bought it. For example, if you re-use water bottles to hold fruit juice the acidity may cause more chemicals to move into the drink.
- Remember that chemicals are less likely to transfer between packaging and food at lower temperatures. If you're planning to freeze puréed food in food grade plastic trays, make sure you let the food cool before you fill the trays.
- Always follow the manufacturer's instructions on plastic containers.
- Only microwave food in containers or tubs that are clearly labelled "microwave safe".
- Only put containers you want to use with food into a dishwasher if they're clearly labelled "dishwasher safe".
- Never re-use empty cans or tins to cook or store food.
Developed withActionsAlso on this siteContent category
Source URL
/content/re-using-food-packaging-safety-guidelines
Links
BPA in food packaging
Food packaging safety regulations
An overview of the rules that apply to packaging materials that come into contact with food.
'Food contact material' refers to packaging that comes into contact with food. Other examples of food contact material include:
- cookware/ceramic ware
- cutlery /crockery
- work surfaces
- food processing equipment and machinery
What are food contact materials?
The European Food Safety Authority has produced this video to explain what food contact materials are:
How is food contact material regulated?
European Regulation 1935/2004 governs food contact materials. This regulation lays down chemical safety requirements for food contact materials. The law protects:
- human health
- the nature, substance and quality of the food in the packaging
The regulation covers all food contact material. It states specific controls on some particular groups of food contact materials, including:
- 'active' food contact materials - these release a substance into the food to extend its shelf-life, or to maintain or improve its condition
- 'intelligent' food contact materials - these monitor and react to the condition of the food
- plastics and plastics recycling processes for food contact use
- ceramics
- regenerated cellulose film (RCF)
There are also specific rules for:
- the substances known as BADGE , BFDGE and NOGE
- all plastics, adhesives and coatings
- the use of vinyl chloride monomer in food contact plastics
Under current operating arrangements for Northern Ireland, businesses seeking a new authorisation for placing these materials on the NI market will continue to follow EU food rules. From Autumn 2023, the Windsor Framework will allow GB public health standards to apply for pre-packed retail goods moved via a new NI retail movement scheme and placed on the NI market. Therefore, goods moving via this route containing GB authorised materials will be able to be placed on the NI market.
How the FSA protects consumers
The Food Standards Agency (FSA) works to protect the public from chemicals that could transfer into food from food contact materials.
The FSA manages research and surveys, designed to:
- identify which substances might migrate from various materials
- develop or improve methods for detecting chemicals that may transfer into food
Read the FSA's guidance on food contact materials.
Developed withActionsAlso on this siteContent category
Source URL
/content/food-packaging-safety-regulations
Links
Adhesives in food packaging
Guidance on the safe use of adhesives that come into contact with food and how their use is monitored.
Sticky labels are often used on fruit and vegetables. They usually give details of what type of product it is and where it comes from. Adhesives are also widely used with other food contact materials.
How is the adhesive in food packaging regulated?
Materials and articles that come into contact with food must follow strict rules. The regulations require that adhesives used in food packaging must not:
- affect the food
- make the food harmful
- change the nature, substance or quality of the food
Monitoring the safety of adhesives
The Food Standards Agency (FSA) commissions research and surveys on chemicals that might transfer to food.
The industry must ensure the chemicals they use comply with the law. They must carry out whatever research that may entail.
Adhesives are part of a variety of food packaging materials. For example, they are used to:
- manufacture rigid packs from cartonboard (box closures)
- seal flexible packaging - including wrappers, pouches and lidding
- attach labels
- laminate (bind together) layers of food contact materials
Chemical substances in adhesives
Several chemical substances are present in adhesives. When used in food packaging, these substances could transfer or migrate into food. The FSA has funded work to check for chemical migration from selected adhesive systems.
Although the research detected several substances in the adhesives, it only found low (parts per billion) levels of migration into foods. When only a small area of adhesive is used and it is not intended to touch the food directly, the risk of migration is low.
Developed withActionsAlso on this siteContent category
Source URL
/content/adhesives-food-packaging
Links
Aluminium in food packaging
How to use aluminium safely in food packaging and cookware, and how its use is regulated.
Aluminium is found in some foods for several reasons. It might be in a food because:
- it occurs naturally
- it migrates to food from aluminium cooking utensils and packaging
Which foods contain most aluminium?
Some plants have high levels of aluminium, including:
- tea
- some herbs
- some leafy vegetables
Are the levels of aluminium in food safe?
The Food Standards Agency (FSA) regularly measures the amount of aluminium in our diet. They have found that levels of aluminium consumed in food are well within the World Health Organisation's safety guidelines.
How is aluminium from food contact materials regulated?
Materials and articles that come into contact with food must follow strict rules. The regulations set out the general safety requirements for metals and alloys.
Materials such as aluminium must be manufactured in a way that prevents them affecting the food or making it harmful. They must not change the nature, substance or quality of the food.
Safely using foil and aluminium cookware
Studies have shown that cooking foods in aluminium containers increased the aluminium content in the food, but only by a very small amount. However, it is best not to use aluminium products with very acidic foods such as rhubarb as it can give a taint to such foods.
Developed withActionsAlso on this siteContent category
Source URL
/content/aluminium-food-packaging
Links
BPA in food packaging
What bisphenol-A (BPA) is, what it is used for and how it is regulated in food packaging.
Bisphenol-A or BPA, is a chemical used to make plastics. This includes materials that come into contact with food such as refillable drinks bottles and food storage containers.
BPA is also contained within the resins used to coat the insides of some food cans. This coating allows producers to heat canned food to kill off bacteria without the metal in the can contaminating the food contents.
Endocrine disrupters
BPA is one of a large number of substances that may be able to interact with human hormone systems. These substances are called 'endocrine disrupters'.
There is evidence that some wildlife species are affected by endocrine disrupters. Research is still going on to establish whether BPA has this effect in humans. Results so far show the body metabolises it and removes it as waste.
Rules for using BPA in food packaging
Materials and articles that come into contact with food must follow strict rules.
By law, materials that contain BPA must not:
- make food harmful
- change the nature, substance or quality of the food
BPA may be used in food contact materials, so long as no more than 0.05 milligrams per kilogram migrates into the food. Specific rules forbid migration of BPA from varnishes and coatings intended to be in contact with:
- infant formula
- baby foods
- products intended for young children
For more information, read the Food Standard's Agency (FSA) guidance on BPA in plastic.
The FSA's Food Contact Materials Team can also provide more information about the safety of BPA used in the food industry. You can contact them by email at foodcontactmaterial@gov.uk.
Developed withActionsAlso on this siteContent category
Source URL
/content/bpa-food-packaging
Links
Cling film in food packaging
When cling film must and must not be used with food, and how its use is regulated.
It is safe to use cling film as long you use it correctly. The Food Standards Agency (FSA) has produced advice for consumers on using cling film safely. It has also made recommendations to manufacturers on labelling their products to help consumers use them properly.
Guidance on using cling film safely
Not every type of cling film is suitable for all uses. To protect the quality and taste of food it is important not to:
- use cling film where it could melt into the food - eg in conventional ovens or with pots and pans on cooker hobs
- allow cling film to touch the food when re-heating or cooking it in a microwave oven
- use cling film in contact with high fat foods unless the manufacturer's advice says it is suitable for this
High fat foods include:
- some types of cheese
- raw meats with a layer of fat
- fried meats
- pastry products
- cakes with butter icing or chocolate coatings
How plastic food contact materials are regulated
Under current operating arrangements for Northern Ireland, businesses seeking a new authorisation for placing these materials on the NI market will continue to follow EU food rules. From Autumn 2023, the Windsor Framework will allow GB public health standards to apply for pre-packed retail goods moved via a new NI retail movement scheme and placed on the NI market. Therefore, goods moving via this route containing GB authorised materials will be able to be placed on the NI market.
Developed withActionsAlso on this siteContent category
Source URL
/content/cling-film-food-packaging
Links
Phthalates in food packaging
What phthalates are, how they can be used and how safe levels of phthalates in food are set and monitored.
Phthalates belong to a group of chemicals called 'phthalic acid diesters'. These are found in many household items and in some food packaging. It is especially common in packaging that contains polyvinyl chloride (PVC).
Facts about phthalates in food
Phthalates take a long time to break down in the environment, so they are sometimes found at low levels in some foods.
Research has shown that phthalates can affect the liver in animals. The level of phthalates that is consumed in food is not thought to be a risk for humans.
There has been some concern that phthalates may be harmful to humans because they are 'endocrine disrupters'. These are substances that may be able to interact with human hormone systems.
There is evidence that some wildlife species are affected by endocrine disrupters. However, there's no conclusive evidence that exposure to these chemicals has a harmful effect on humans.
Monitoring the potential toxic effects of phthalates in food
The Food Standards Agency (FSA) is aware of public concern about the effects of phthalates. It commissions chemical safety research and surveys of substances in food contact materials that might be harmful to human health.
Find FSA's chemical hazards in food and feed research.
Safe limits for phthalates in food
The European Food Safety Authority (EFSA) sets limits for the safe use of phthalates in food contact materials.
The EFSA reviews all the scientific evidence to set a 'tolerable daily intake' (TDI). This is the amount of phthalates in food or drinking water that people can safely consume without harm.
The European Commission has set a legal limit for the amount of phthalates that can migrate into food. Under current operating arrangements for Northern Ireland, businesses seeking a new authorisation for placing these materials on the NI market will continue to follow EU food rules. From Autumn 2023, the Windsor Framework will allow GB public health standards to apply for pre-packed retail goods moved via a new NI retail movement scheme and placed on the NI market. Therefore, goods moving via this route containing GB authorised materials will be able to be placed on the NI market.
Developed withActionsAlso on this siteContent category
Source URL
/content/phthalates-food-packaging
Links
Plastics in food packaging
The controls on the use of plastics in food contact material and the use of food additives in plastics.
There are regulations in place to cover plastic products, materials and additives that come into contact with food.
How food contact plastics are regulated
The Materials and Articles in Contact with Food Regulations set an overall migration limit for all food contact plastics. The regulations establish:
- 'positive lists' of monomers and starting substances permitted in food contact plastics manufacturing
- a list of plastic and production aids for use in food contact plastics
- any time and migration limits on using them
Approving monomers and additives
The European Commission approves monomers and plastics additives. Producers make applications to add monomers or additives to the approved lists to the European Food Safety Authority (EFSA) which may be placed onto the market in the EU and Northern Ireland
Under current operating arrangements for Northern Ireland, businesses seeking a new authorisation for placing these materials on the NI market will continue to follow EU food rules. From Autumn 2023, the Windsor Framework will allow GB public health standards to apply for pre-packed retail goods moved via a new NI retail movement scheme and placed on the NI market. Therefore, goods moving via this route containing GB authorised materials will be able to be placed on the NI market.
Read EFSA guidance on approving monomers and additives.
Food additives in food contact plastics
You can use permitted food additives in the manufacture of food contact plastics. This applies so long as they don't affect the food or exceed legal limits for both plastic and food additives.
Developed withActionsAlso on this siteContent category
Source URL
/content/plastics-food-packaging
Links
Re-using food packaging - safety guidelines
When it's not advisable to re-use food packaging, and guidance on how to re-use food packaging safely.
If you are a manufacturer, it is your responsibility to make sure that the packaging you use is safe for its intended purpose. There will be specific tests to check that it is suitable for this use. The test will also check that your packaging meets legal limits when consumers use it as intended.
Food packaging is often designed to be used just once with one type of food. It might not be safe to use with other foods or for a different purpose. If consumers use food packaging in other ways than those the manufacturer intended, more chemicals could transfer from it into the food than otherwise expected.
Points to consider when re-using packaging
There are some points to bear in mind if you're thinking about re-using food containers or wrappings. It's important to:
- Be careful about re-using packaging with a different type of food to the one it contained when you bought it. For example, if you re-use water bottles to hold fruit juice the acidity may cause more chemicals to move into the drink.
- Remember that chemicals are less likely to transfer between packaging and food at lower temperatures. If you're planning to freeze puréed food in food grade plastic trays, make sure you let the food cool before you fill the trays.
- Always follow the manufacturer's instructions on plastic containers.
- Only microwave food in containers or tubs that are clearly labelled "microwave safe".
- Only put containers you want to use with food into a dishwasher if they're clearly labelled "dishwasher safe".
- Never re-use empty cans or tins to cook or store food.
Developed withActionsAlso on this siteContent category
Source URL
/content/re-using-food-packaging-safety-guidelines
Links
Adhesives in food packaging
Food packaging safety regulations
An overview of the rules that apply to packaging materials that come into contact with food.
'Food contact material' refers to packaging that comes into contact with food. Other examples of food contact material include:
- cookware/ceramic ware
- cutlery /crockery
- work surfaces
- food processing equipment and machinery
What are food contact materials?
The European Food Safety Authority has produced this video to explain what food contact materials are:
How is food contact material regulated?
European Regulation 1935/2004 governs food contact materials. This regulation lays down chemical safety requirements for food contact materials. The law protects:
- human health
- the nature, substance and quality of the food in the packaging
The regulation covers all food contact material. It states specific controls on some particular groups of food contact materials, including:
- 'active' food contact materials - these release a substance into the food to extend its shelf-life, or to maintain or improve its condition
- 'intelligent' food contact materials - these monitor and react to the condition of the food
- plastics and plastics recycling processes for food contact use
- ceramics
- regenerated cellulose film (RCF)
There are also specific rules for:
- the substances known as BADGE , BFDGE and NOGE
- all plastics, adhesives and coatings
- the use of vinyl chloride monomer in food contact plastics
Under current operating arrangements for Northern Ireland, businesses seeking a new authorisation for placing these materials on the NI market will continue to follow EU food rules. From Autumn 2023, the Windsor Framework will allow GB public health standards to apply for pre-packed retail goods moved via a new NI retail movement scheme and placed on the NI market. Therefore, goods moving via this route containing GB authorised materials will be able to be placed on the NI market.
How the FSA protects consumers
The Food Standards Agency (FSA) works to protect the public from chemicals that could transfer into food from food contact materials.
The FSA manages research and surveys, designed to:
- identify which substances might migrate from various materials
- develop or improve methods for detecting chemicals that may transfer into food
Read the FSA's guidance on food contact materials.
Developed withActionsAlso on this siteContent category
Source URL
/content/food-packaging-safety-regulations
Links
Adhesives in food packaging
Guidance on the safe use of adhesives that come into contact with food and how their use is monitored.
Sticky labels are often used on fruit and vegetables. They usually give details of what type of product it is and where it comes from. Adhesives are also widely used with other food contact materials.
How is the adhesive in food packaging regulated?
Materials and articles that come into contact with food must follow strict rules. The regulations require that adhesives used in food packaging must not:
- affect the food
- make the food harmful
- change the nature, substance or quality of the food
Monitoring the safety of adhesives
The Food Standards Agency (FSA) commissions research and surveys on chemicals that might transfer to food.
The industry must ensure the chemicals they use comply with the law. They must carry out whatever research that may entail.
Adhesives are part of a variety of food packaging materials. For example, they are used to:
- manufacture rigid packs from cartonboard (box closures)
- seal flexible packaging - including wrappers, pouches and lidding
- attach labels
- laminate (bind together) layers of food contact materials
Chemical substances in adhesives
Several chemical substances are present in adhesives. When used in food packaging, these substances could transfer or migrate into food. The FSA has funded work to check for chemical migration from selected adhesive systems.
Although the research detected several substances in the adhesives, it only found low (parts per billion) levels of migration into foods. When only a small area of adhesive is used and it is not intended to touch the food directly, the risk of migration is low.
Developed withActionsAlso on this siteContent category
Source URL
/content/adhesives-food-packaging
Links
Aluminium in food packaging
How to use aluminium safely in food packaging and cookware, and how its use is regulated.
Aluminium is found in some foods for several reasons. It might be in a food because:
- it occurs naturally
- it migrates to food from aluminium cooking utensils and packaging
Which foods contain most aluminium?
Some plants have high levels of aluminium, including:
- tea
- some herbs
- some leafy vegetables
Are the levels of aluminium in food safe?
The Food Standards Agency (FSA) regularly measures the amount of aluminium in our diet. They have found that levels of aluminium consumed in food are well within the World Health Organisation's safety guidelines.
How is aluminium from food contact materials regulated?
Materials and articles that come into contact with food must follow strict rules. The regulations set out the general safety requirements for metals and alloys.
Materials such as aluminium must be manufactured in a way that prevents them affecting the food or making it harmful. They must not change the nature, substance or quality of the food.
Safely using foil and aluminium cookware
Studies have shown that cooking foods in aluminium containers increased the aluminium content in the food, but only by a very small amount. However, it is best not to use aluminium products with very acidic foods such as rhubarb as it can give a taint to such foods.
Developed withActionsAlso on this siteContent category
Source URL
/content/aluminium-food-packaging
Links
BPA in food packaging
What bisphenol-A (BPA) is, what it is used for and how it is regulated in food packaging.
Bisphenol-A or BPA, is a chemical used to make plastics. This includes materials that come into contact with food such as refillable drinks bottles and food storage containers.
BPA is also contained within the resins used to coat the insides of some food cans. This coating allows producers to heat canned food to kill off bacteria without the metal in the can contaminating the food contents.
Endocrine disrupters
BPA is one of a large number of substances that may be able to interact with human hormone systems. These substances are called 'endocrine disrupters'.
There is evidence that some wildlife species are affected by endocrine disrupters. Research is still going on to establish whether BPA has this effect in humans. Results so far show the body metabolises it and removes it as waste.
Rules for using BPA in food packaging
Materials and articles that come into contact with food must follow strict rules.
By law, materials that contain BPA must not:
- make food harmful
- change the nature, substance or quality of the food
BPA may be used in food contact materials, so long as no more than 0.05 milligrams per kilogram migrates into the food. Specific rules forbid migration of BPA from varnishes and coatings intended to be in contact with:
- infant formula
- baby foods
- products intended for young children
For more information, read the Food Standard's Agency (FSA) guidance on BPA in plastic.
The FSA's Food Contact Materials Team can also provide more information about the safety of BPA used in the food industry. You can contact them by email at foodcontactmaterial@gov.uk.
Developed withActionsAlso on this siteContent category
Source URL
/content/bpa-food-packaging
Links
Cling film in food packaging
When cling film must and must not be used with food, and how its use is regulated.
It is safe to use cling film as long you use it correctly. The Food Standards Agency (FSA) has produced advice for consumers on using cling film safely. It has also made recommendations to manufacturers on labelling their products to help consumers use them properly.
Guidance on using cling film safely
Not every type of cling film is suitable for all uses. To protect the quality and taste of food it is important not to:
- use cling film where it could melt into the food - eg in conventional ovens or with pots and pans on cooker hobs
- allow cling film to touch the food when re-heating or cooking it in a microwave oven
- use cling film in contact with high fat foods unless the manufacturer's advice says it is suitable for this
High fat foods include:
- some types of cheese
- raw meats with a layer of fat
- fried meats
- pastry products
- cakes with butter icing or chocolate coatings
How plastic food contact materials are regulated
Under current operating arrangements for Northern Ireland, businesses seeking a new authorisation for placing these materials on the NI market will continue to follow EU food rules. From Autumn 2023, the Windsor Framework will allow GB public health standards to apply for pre-packed retail goods moved via a new NI retail movement scheme and placed on the NI market. Therefore, goods moving via this route containing GB authorised materials will be able to be placed on the NI market.
Developed withActionsAlso on this siteContent category
Source URL
/content/cling-film-food-packaging
Links
Phthalates in food packaging
What phthalates are, how they can be used and how safe levels of phthalates in food are set and monitored.
Phthalates belong to a group of chemicals called 'phthalic acid diesters'. These are found in many household items and in some food packaging. It is especially common in packaging that contains polyvinyl chloride (PVC).
Facts about phthalates in food
Phthalates take a long time to break down in the environment, so they are sometimes found at low levels in some foods.
Research has shown that phthalates can affect the liver in animals. The level of phthalates that is consumed in food is not thought to be a risk for humans.
There has been some concern that phthalates may be harmful to humans because they are 'endocrine disrupters'. These are substances that may be able to interact with human hormone systems.
There is evidence that some wildlife species are affected by endocrine disrupters. However, there's no conclusive evidence that exposure to these chemicals has a harmful effect on humans.
Monitoring the potential toxic effects of phthalates in food
The Food Standards Agency (FSA) is aware of public concern about the effects of phthalates. It commissions chemical safety research and surveys of substances in food contact materials that might be harmful to human health.
Find FSA's chemical hazards in food and feed research.
Safe limits for phthalates in food
The European Food Safety Authority (EFSA) sets limits for the safe use of phthalates in food contact materials.
The EFSA reviews all the scientific evidence to set a 'tolerable daily intake' (TDI). This is the amount of phthalates in food or drinking water that people can safely consume without harm.
The European Commission has set a legal limit for the amount of phthalates that can migrate into food. Under current operating arrangements for Northern Ireland, businesses seeking a new authorisation for placing these materials on the NI market will continue to follow EU food rules. From Autumn 2023, the Windsor Framework will allow GB public health standards to apply for pre-packed retail goods moved via a new NI retail movement scheme and placed on the NI market. Therefore, goods moving via this route containing GB authorised materials will be able to be placed on the NI market.
Developed withActionsAlso on this siteContent category
Source URL
/content/phthalates-food-packaging
Links
Plastics in food packaging
The controls on the use of plastics in food contact material and the use of food additives in plastics.
There are regulations in place to cover plastic products, materials and additives that come into contact with food.
How food contact plastics are regulated
The Materials and Articles in Contact with Food Regulations set an overall migration limit for all food contact plastics. The regulations establish:
- 'positive lists' of monomers and starting substances permitted in food contact plastics manufacturing
- a list of plastic and production aids for use in food contact plastics
- any time and migration limits on using them
Approving monomers and additives
The European Commission approves monomers and plastics additives. Producers make applications to add monomers or additives to the approved lists to the European Food Safety Authority (EFSA) which may be placed onto the market in the EU and Northern Ireland
Under current operating arrangements for Northern Ireland, businesses seeking a new authorisation for placing these materials on the NI market will continue to follow EU food rules. From Autumn 2023, the Windsor Framework will allow GB public health standards to apply for pre-packed retail goods moved via a new NI retail movement scheme and placed on the NI market. Therefore, goods moving via this route containing GB authorised materials will be able to be placed on the NI market.
Read EFSA guidance on approving monomers and additives.
Food additives in food contact plastics
You can use permitted food additives in the manufacture of food contact plastics. This applies so long as they don't affect the food or exceed legal limits for both plastic and food additives.
Developed withActionsAlso on this siteContent category
Source URL
/content/plastics-food-packaging
Links
Re-using food packaging - safety guidelines
When it's not advisable to re-use food packaging, and guidance on how to re-use food packaging safely.
If you are a manufacturer, it is your responsibility to make sure that the packaging you use is safe for its intended purpose. There will be specific tests to check that it is suitable for this use. The test will also check that your packaging meets legal limits when consumers use it as intended.
Food packaging is often designed to be used just once with one type of food. It might not be safe to use with other foods or for a different purpose. If consumers use food packaging in other ways than those the manufacturer intended, more chemicals could transfer from it into the food than otherwise expected.
Points to consider when re-using packaging
There are some points to bear in mind if you're thinking about re-using food containers or wrappings. It's important to:
- Be careful about re-using packaging with a different type of food to the one it contained when you bought it. For example, if you re-use water bottles to hold fruit juice the acidity may cause more chemicals to move into the drink.
- Remember that chemicals are less likely to transfer between packaging and food at lower temperatures. If you're planning to freeze puréed food in food grade plastic trays, make sure you let the food cool before you fill the trays.
- Always follow the manufacturer's instructions on plastic containers.
- Only microwave food in containers or tubs that are clearly labelled "microwave safe".
- Only put containers you want to use with food into a dishwasher if they're clearly labelled "dishwasher safe".
- Never re-use empty cans or tins to cook or store food.
Developed withActionsAlso on this siteContent category
Source URL
/content/re-using-food-packaging-safety-guidelines
Links