Acrylamide Legislation Update and Understanding Food Labelling

Understand the legal requirements of food labelling and the new acrylamide legislation update and how to apply them to your business.

The Food & Drink Forum in partnership with The Mallows Company are offering a workshop for food and drink manufacturers looking to understand the legal requirements around food labelling and how the new Acrylamide legislation will impact their business. New regulations around food labelling were issued in 2014, and it is now compulsory for all food and drink businesses to abide by these regulations (even if giving food to consumers for free). New Acrylamide legislation came into effect in April 2018 and affects all food business operators that produce or place on the market the foods listed below:

• French Fries, other cut (deep fried) prodcuts and sliced potato crisps from fresh potatoes

• Potato crisps, snack, crackers and other potato products from potato dough

• Bread

• Breakfast cereals

• Fine bakery wares: cookies, biscuits, rusks, cereal bars, scones, cornets, wafers, crumpets and gingerbread, as well as crackers, crisp breads and bread substitutes

• Coffee

• Baby food and processed cereal-based foods intended for infants and young children.

Hear from The Food & Drink Forum’s team of food technical experts who have been assisting businesses with the implementation of the regulations since their fruition.

Aim

To provide an overview of the Food Information to Consumer Regulations (FIC) and Food Information Regulations (FIR) and their effect on food labelling and how to use simple practical steps to manage acrylamide within their food safety management systems.

Objectives

Delegates will be able to:

• Understand the key areas of the Food Information to Consumer Regulations (FIC)

• Understand the key areas of the Food Information Regulations (FIR)

• Understand the key information required to ensure their products are displaying legal labels

• Understand the new Acrylamide legislation and who it impacts.

• How to manage Acrylamide within their Food Safety management System (HACCP)

Who Should Attend?

Individuals within a food business who are responsible for the development / creation of product labels and content or are responsible for Food Safety Management Systems.

Those individuals who have limited / no knowledge of FIC and FIR food labelling regulations or new Acrylamide legislation.

Refreshments: Tea, coffee and biscuits will be provided

Eligibility Criteria

To be eligible for this fully-funded course, you must meet the small business eligibility criteria, set out in the booking form.

• You must have a food or drink manufacturing business based in Derbyshire, Nottinghamshire or the South East Midlands
• You must employ less than 250 employees
• You must have an annual turnover of less than €50million, and an annual balance sheet of less than €43million
• You must be predominantly operating Business-to-Business (B2B)

The FEAST2 project is receiving up to £2million of funding from the European Regional Development Fund as part of the European Structural and Investment Funds Growth Programme 2014-2020. The Ministry of Housing, Communities and Local Government is the Managing Authority for the European Regional Development Fund. Established by the European Union, the European Regional Development Fund helps local areas stimulate their economic development by investing in projects which will support innovation, businesses, create jobs and local community regenerations. For more information visit: www.gov.uk/european-growth-funding