FIC FAQs
With the deadline in December for compliance with the majority of the Provision of Food Information to Consumers Regulation fast approaching, companies and associations are offering support to food and drink businesses struggling to understand and/or implement the new legislation.
Having received numerous enquiries regarding the legislation, Campden BRI Regulatory Advice Service has produced a white paper in order to address the most frequently asked questions, including:
- What is the difference between the FIC and the FIR?
- What does the FIR cover?
- When does the FIC apply?
- When is nutrition labelling mandatory?
- What about front of pack nutrition information?
For more information, contact Campden BRI’s Regulatory Advice Service at regulatoryadvice@campdenbri.co.uk.
In addition, the annual Campden BRI Food Labelling Update Seminar taking place on 2 December has been rebranded to reflect the application of the regulation, and will give attendees the opportunity to ask the experts any questions they have about food labelling/information legislation. Go to www.campdenbri.co.uk/food-information-seminar.php for the programme and to register.
Supply chain standards and solutions organisation GS1 UK has also been offering guidance to foodservice businesses. CEO Gary Lynch has identified eight things to consider in order to ensure that compliance is maintained and continues to help build trust among customers:
- Ensure the information you provide is accurate – mandate the provision of specific data, such as allergens, in the format you need it in from your suppliers, processors, agents or via wholesale distributors
- Dealing with new lines, new recipes and new suppliers – your food offering will inevitably change; in instances where specific allergen information is required, put processes in place to ensure that it is incorporated in all updates to communication outlets
- Standardise message delivery – make it easy for your customers by providing consistency in how information is communicated, such as wording used, font size, where they can obtain the information, method (chalk board, signage, menu, other) etc.
- Monitor compliance – perform audits or use secret shoppers to ensure compliance is both maintained from a legal perspective and applied through clear and consistent messaging
- Educate staff – outline processes to ensure that all staff understand the changes, the need for consistency and the potential implications of getting it wrong. This should also be incorporated into new starter inductions
- Keep the customer satisfied – as this information will be a lot more visible going forward, staff will be expected to respond to customer requests for it quickly. The ability for staff to demonstrate clear understanding in this area may prove a differentiator for some businesses
- Provide a modern experience – look at using digital technology such as tablet devices to provide information – though relying solely on them for compliance would not be enough in instances of connectivity outages. Not only can this be a nice way to ‘show off’ to customers, but it can also enable a quick method for updating information digitally when changes to recipes or menus are required
- It’s about more than compliance – making the information available is just a legal requirement; having staff who are able to identify and deal with an allergic reaction should the worst occur provides a level of trust that can help set brands apart in the eyes of customers.
