GCSE Topic s Notes OVERVIEW This topic corresponds with Unit : Diet and Health, and Consumer Awareness of the CCEA GCSE Home Economics specification. Aim The aim of this topic is to engage students in discussion to see what knowledge they have of labelling and to examine and discuss the rules and regulations associated with food labelling. Learning Intentions At the end of this topic students should be able to analyse and use information on food labels and be able to explain and understand the information that is required on a food label by law. Resources Classroom slides Activity sheets Additional s Notes heading Food labelling requirements click here for Classroom Slides click here for s Notes click here for Activities SLIDE Food labelling overview This screen looks at what food labelling is and why it is important. Before showing this slide ask the students what food labels are and why they are important. Then discuss the information below. Additional s Notes What is food labelling? In Northern Ireland, food labelling is controlled by the Food Information Regulations (Northern Ireland) 204. This regulation covers: what needs to go on a label how it s done mandatory and voluntary information. Environmental Health Officers within local district councils enforce these regulations in Northern Ireland. Any information provided on a food label should be accurate and not misleading. For more information visit http://www.legislation.gov.uk/nisr/204/22/contents/made For more information on FSA Best Practice Advice for clear food labelling, for example, on font, size, type, format, contrast and quality visit: http://www.food.gov.uk/multimedia/pdfs/ clearfoodlabelling.pdf For food labelling e-learning course visit: http://labellingtraining.food.gov.uk/ heading Food labelling What is food labelling? Food labelling contains information provided by food businesses about their products It covers all food that is sold to the consumer directly as well as food sold to cafés, restaurants and other catering establishments It is controlled by law so it is accurate, not misleading and safe Why is it important? It educates the consumer about the food they buy It helps consumers to make informed choices It helps consumers to store and use the food safely Slide SLIDE 2 Presenting Information minimum font size This screen explains to students that a minimum font size has been set for all mandatory information on most food labels. The minimum font size is.2mm ( x-height as illustrated in the slide) and 0.9mm if the largest surface area of the package is less than 80cm 2. Explain to the students that a minimum font size is necessary to ensure information on a food label can be read. Ask the students if they ever had difficulty reading information on a food label. If they haven t experienced any difficulties do they know anyone who has? heading Presenting information minimum font size Most frequent consumer complaint: small print on labels A minimum font size has been set for all mandatory information on most food labels minimum font size is:.2mm ( x-height ) 0.9mm largest surface less than 80cm² In the example below, the x-height is number 6 2 Slide 2
ENERGY FAT HIGH 29kJ 524kcal 28.2g 26% 40% SATURATES SUGARS SALT HIGH LOW MED.2g 2.4g.2g 70% % 5% Freezable of your daily reference intake Typical energy values per 00g: 96kJ/286kcal TENDERISED BRITISH STEAK IN GRAVY, TOPPED WITH GOLDEN FLAKY PASTRY SERVES Use by: 2 Jul Keep Refrigerated 550g S Tenderised beef and onion in traditional gravy, baked in puffed pastry and topped with a puff pastry lid INGREDIENTS COOKING INSTRUCTIONS For best results cook from chilled Wheat Flour, Water, Vegetable To Oven Cook Remove all packaging Oil (Rapeseed Oil), Beef (%), Pre-heat oven and place the pie in its foil onto a baking tray on the middle shelf Beef Kidney (0%), Onion, From Chilled: 80 C/59 F Cornflour, Salt, Dextrose, Yeast 5 Fan 60 C/Gas 4 MINS Extract, Malted Barley Extract, 80 C/50 F From Frozen: 50 Milk Proteins, Black Pepper, Fan 60 C/Gas 4 MINS Onion Powder, Glucose Syrup. Check product is piping hot before serving Do not reheat We have given you these cooking instructions as a guide only. Allergy Advice! For allergens see ingredients in bold. STORAGE NO ARTIFICIAL COLOURS, Keep refrigerated. Suitable for freezing. Freeze on day of FLAVOURS OR HYDROGENATED FAT purchase and consume within one month. Defrost thoroughly before cooking. As a guide, we recommend this product Once defrosted, do not re-freeze. provides: servings Servings NUTRITION CHOSEN BY YOU We are so confi dent about the quality of our products that if you are Typical values Per 00g Per / Reference not 00% satisfi ed simply return the pack and contents to store intake on your next visit OR phone 0800 098 00. Energy 96kj 29cal 8400kj Produced in the UK, beef from the UK, packed in the UK for Food Stores Limited, London. 286kcal 524kcal 2000kcal Fat 5.4g 28.2g 70g CONTACT INFORMATION Of which 7.6g.9g 20g Saturates Consumer Food Division, FoodCo, Po Box, UB4 8AL Carbohydrates 25.6g 46.9g 260g Of which.g 2.4g 90g Sugars Protein 0.2g 8.7g 50g Salt 0.7g.2g 6g Made in the UK. The name of the food 2. List of ingredients. The quantity of certain ingredients 4. Net quantity 5. Instructions for use (if needed) 6. Indication of minimum durability ( Use by or best before dates) 7. Storage conditions and/or conditions of use 8. Name or business name and address of the food business operator 9. Place of origin or provenance (if implied) 0. Food allergens (4 in total plus their derivatives). Nutrition information 2. Alcohol strength (for beverages with more than.2% alcohol) GCSE Topic s Notes SLIDE Mandatory information This screen shows a label with highlighted areas. Each area corresponds to a key piece of information that is required on a food label. The highlighted areas are:. The name of the food 2. List of ingredients. The quantity of certain ingredients 4. Net quantity 5. Instructions for use (if needed) 6. Indication of minimum durability ( Use by or best before dates) 7. Storage conditions and/or conditions of use 8. Name or business name and address of the food business operator 9. Place of origin or provenance (if implied) 0. Food allergens (4 in total plus their derivatives). Nutrition information 2. Alcohol strength (for beverages with more than.2% alcohol) SLIDE 4. The name of the food This screen looks at how names of food cannot be false or misleading. Ask students to answer the question on their screen. Use the example to discuss how names can be false or misleading. The second image of the quiche is not a correct name as it is not sufficiently precise to inform the consumer of the true nature of the product. Additional s Notes By law it is illegal for food to have false or misleading names or descriptions. There are three types of names which will be covered in more detail in GCE Topic. Legal name If food has a legal name, that is one that is laid down by law, this must be used. Examples of legal names include butter, milk, jam, fruit juice, sugar and natural mineral water. Customary name A customary name is a name which, in time, comes to be accepted by the consumer without it needing any further explanation, for example, fish fingers or Bakewell tart or champ. Descriptive name A descriptive name should be precise enough to describe the food and to distinguish it from other products that it could be confused with. If necessary, it should include a description of its use. Examples of descriptive names include stir fry vegetables and oven chips. If a food has been refrozen, quick frozen or concentrated then this should appear in the name of the food. The name of the food must not be replaced with a name protected as intellectual property, brand name or fancy name. For more information go to www.food.gov.uk/multimedia/pdfs/fguidnot.pdf Deep Fill STEAK & KIDNEY Puff Pastry Pie. The name of the food It is illegal for food to have false or misleading names or descriptions. Correct name Incorrect name 4 2 0 9 0 56 4 87 89 54 76 Slide Q. Why is it incorrect? A. The name is not precise enough to inform the consumer of the true nature of the product Slide 4 2
Deep Fill STEAK & KIDNEY Puff Pastry Pie ENERGY FAT SATURATES SUGARS SALT HIGH HIGH LOW MED 29kJ 524kcal 28.2g.2g 2.4g.2g Freezable 26% 40% 70% % 5% of your daily reference intake Typical energy values per 00g: 96kJ/286kcal TENDERISED BRITISH STEAK IN GRAVY, TOPPED WITH GOLDEN FLAKY PASTRY SERVES Use by: 2 Jul 550g Keep Refrigerated Serving Suggestion GCSE Topic s Notes SLIDE 5 2. List of ingredients This screen displays two examples of a list of ingredients. Ask the students to look at the image and discuss in detail the list of ingredients. A list of ingredients Provides consumers with useful information about what s in the food. They are listed in descending order of weight, with the heaviest ingredient first. If food has undergone a change to its physical condition or any treatment of the ingredients, the relevant treatment or change to physical condition should be listed beside the ingredient, for example, frozen peas, dried raisins, roasted peanuts etc. Single ingredient foods, for example cheese, sugar and butter, do not need to give a list of ingredients. The source of vegetable or animal oils needs to be given in the ingredients list, for example, palm oil. SLIDE 6. Quantitative Ingredient Declaration (QUID) This screen displays an image of a steak and kidney pie front of pack and an image of the ingredients list. Quantitative Ingredient Declaration (QUID) When ingredients are emphasised on the label, usually in pictures or words (for example, steak and kidney pie ), the quantities of these ingredients should be indicated this is the Quantitative Ingredient Declaration (QUID). Ask the students to look at the image and discuss in detail the QUID. Additional s Notes The minimum percentage of the ingredient in the food must be given either next to the name of the food or in the ingredients list. QUID must be used when the ingredient or category of ingredients: appears in the name of the food (for example ham and mushroom pizza) or is usually associated with the name, for example, the fruit in summer pudding or the mutton in Lancashire hot pot must be declared is emphasised on the labelling in words, pictures or graphics (for example, an image or drawing of a cow to emphasise dairy ingredients such as milk or butter) is essential to characterise a food and to distinguish it from products that it could be confused with because of its name or appearance, for example, marzipan. German marzipan is made by grinding whole almonds with sugar and partially drying the paste, some marzipan is flavored with rosewater while Spanish marzipan is made without bitter almonds. For more examples visit http://www.food.gov.uk/multimedia/pdfs/quid.pdf - page 6 2. List of ingredients The list of ingredients on a food label must have a heading that includes the word ingredients. Ingredients have to be listed in descending order of weight when the product was prepared. INGREDIENTS Wheat Flour, Water, Vegetable Oil (Rapeseed Oil), Beef (%), Beef Kidney (0%), Onion, Cornflour, Salt, Dextrose, Cod (65%), Batter (Water, Wheat Flour, Starch (Wheat, Potato), Salt, Corn Flour, Vegetable Oil (Palm Oil), Raising Agents (Diphosphates, Yeast Extract, Malted Barley Extract, Milk Sodium Carbonates), Skimmed Milk Powder, Dextrose), Breadcrumbs Proteins, Black Pepper, Onion Powder, (Wheat Flour, Yeast, Water, Salt, Spices, Vegetable Oil (Rapeseed Oil), Glucose Syrup. Colour (Capsanthin), Vegetable Oil (Sunflower Oil). 5. Quantative Ingredient Declaration (QUID) When ingredients are emphasised on the label to categorise the food, the quantities of these ingredients should be shown to make sure that consumers are not misled. This is the Quantitative Ingredient Declaration (QUID). It should be used where: the ingredient is in the name of the food or is usually associated with that name the ingredient is emphasised on the labelling in words, pictures or graphics the ingredient is essential to characterise a food and to distinguish it from another product that it could be confused with. The minimum percentage of the ingredient in the food must be given either next to the name of the food or in the ingredients list. Wheat Flour, Water, Vegetable Oil Example of QUID (Rapeseed Oil), Beef (%), Beef Kidney (0%), Onion, Cornflour, Salt, Dextrose, Yeast Extract, Malted Barley Extract, Milk Proteins, Black Pepper, Onion Powder, Glucose Syrup. 6 Slide 5 Slide 6
. Empty contents of the sachet into saucepan 2. Gradually add 850ml (.5pts) of cold water stirring constantly Remove outer packaging and film lid. Place on a baking tray in the centre of a pre-heated oven for 5 20 minutes. 5 20 mins. Bring to the boil, reduce heat, partially cover& simmer for 5 minutes,stirring occasionally 4. Serve & Enjoy! Oven from Frozen: Remove outer packaging leaving the pie in the foil. Place on a baking tray in the centre of a pre-heated oven at 80 C/60 C Fan 50 F/ Gas Mark 4 for 40 minutes Use by: Keep Refrigerated GCSE Topic Tick which is the better deal Tick which is the better deal GCSE Topic. What methods can be used to cook this food? COOKING INSTRUCTIONS This product contains raw fish and must be cooked according to cooking instructions. All appliances vary, the following are guidelines only. Always cook from frozen. Remove fish fingers from all packaging before cooking. To Oven Bake: Pre-heat oven to 220 C/425 F/Gas Mark 7. Place on a baking tray in the centre of the oven for approximately 0-2 minutes until golden brown. To Grill: Place under a pre-heated medium grill for approximately 6-8 minutes. To Shallow Fry: Fry in a little oil over a medium heat for approximately 6-8 minutes. Turn occasionally. Place fish fingers on kitchen paper to drain prior to serving. To Deep Fry: Pre-heat oil to 80 C/50 F. Fry for approximately 5 minutes. Place fish fingers on kitchen paper to drain prior to serving. Ensure fish fingers are piping hot before serving. NOT SUITABLE FOR MICROWAVE COOKING. 2. How much water is needed to prepare this food? Preparation Method. Empty contents of the sachet into saucepan 2. Gradually add 850ml (.5pts) of cold water stirring. constantly. How long is required to cook this food? Cooking Instructions Adjust times according to the particular oven. Oven from Frozen: Remove outer packaging leaving the pie in the foil. Place on a baking tray in the centre of a pre-heated oven at 80 C/60 C Fan 50 F/Gas Mark 4 for 40 minutes GCSE Topic. Bring to the boil, reduce heat, partially cover& simmer for 5 minutes,stirring occasionally 4. Serve & Enjoy! 20 minutes 0 minutes 40 minutes What is the correct type of date mark for each of the foods listed below? Food Best before Use by Sliced apples (pre-packed) Ice cream Baked beans Dry pasta Fresh pasta Cooked ham Fish fingers Bread Crackers GCSE Topic s Notes SLIDE 7 4. Net Quantity This screen shows images of how net quantity is displayed on a label. It helps the consumer calculate the cost per quantity and also helps them consider nutrition information and portion size. Ask students why is it important for labels to provide details of the net quantity. Resource Activity Ask students to complete this in class or as homework. 4. Net quantity This is the weight or volume of the product without the packaging. It must be provided in metric units (kilos and grams or litres, centilitres and millilitres). Net quantity Net quantity 7 heading activity net quantity A or B Slide 7 89p Buy 2 for 2.00 A or B 2.50.75 Activity SLIDE 8 5. Instructions for use This screen displays images of three different instructions for use. To stimulate discussion ask the following questions.. Why is it necessary to prepare food according to manufacturer s instructions? 2. What types of foods would need instructions for use?. What format should these instructions take? Resource Activity 2 Ask students to complete this in class or as homework. Additional s Notes What types of foods would need instructions for use? Instructions for use must be given if it would be difficult to make appropriate use of the food without them. What format should these instructions take? They should be detailed enough to enable the food to be prepared or properly used, for example, the correct time or temperature should be given so raw poultry or meat products can be cooked safely. SLIDE 9 6. Indication of minimum durability This screen lists the two types of durability dates found on labels, it gives an example of both including images. Discuss the two types of durability labels commonly used and the difference between them. Highlight the other dates that may be found on products including Sell by or Display until. Resource Activity Ask students to complete this in class or as homework. Additional s Notes The durability date is information about the storage and use of food. It aims to help consumers use food safely and reduce waste. Sell by and Display until dates help shop staff know when to remove a product from sale. These are not required by law but are useful for food businesses to develop efficient stock rotation. It is recommended that these should not be in the same location as the use by/best before dates to avoid confusing the consumer. 5. Instructions for use These are the manufacturer s instructions for preparing the food. Instructions for use on a dry product Preparation Method Instructions for use on a fridge product Oven Instructions for use on a freezer product Cooking Instructions Adjust times according to the particular oven. 90 C/75 F Gas Mark 5 6. Indication of minimum durability This information is about the storage and use of food which aims to help consumers to use food safely and reduce waste. There are two main types of date marks required. Best before This date mark appears on most pre-packaged foods Consumers can use the food after this date but it may not be best quality Best Before End 2 204 2. Use by This date mark appears on perishable foods Consumers risk food poisoning if they use the food after this date 2 Jul 8 9 heading activity 2 Instructions for use Slide 8 Activity 2 heading activity Indication of minimum durability Slide 9 Activity 4
Storage Conditions Store frozen below -8 C Do not refreeze once thawed GCSE Topic Examine this label to answer the questions. Food Freezer * *** Until Best Before End* Star Marked Frozen *** Until Best Before End* Food Compartment ** Month of Refrigerator * Week Ice Making Compartment Days *Should be -8 C or colder DO NOT RE-FREEZE ONCE DEFROSTED.. Where should this food be stored in the home? Cupboard Fridge Freezer 2. What temperature should the food be stored at?. Can this food be re-frozen once it has been defrosted? Yes No GCSE Topic s Notes SLIDE 0 7. Storage conditions and/or conditions for use This screen displays three examples of storage conditions. Before showing this slide ask the students: why they think storage conditions are used on labels to give examples of products that would need to display these storage conditions. Resource Activity 4 Ask students to complete this in class or as homework. Additional s Notes Storage conditions or conditions for use should be given if: after opening, certain practices need to be observed to keep the food safe for consumption, for example, once opened keep refrigerated and consume within three days various options are available, for example, suitable for home freezing foods are not appropriate or suitable for use in certain circumstances, for example, not suitable for frying or shake well before use. SLIDE 8. Name or business name and address of the food business operator This screen describes what information the label should contain about the food business operator and what a consumer should do if dissatisfied with a label or product. This screen also shows images of sample labels. Discuss this screen with the students by using the images shown. Ensure students know what to do if they think a label is misleading. Additional s Notes Why are the name and address of the food business operator necessary on a food label? Article 9 of EU No.69/20 requires the name and address of the food business operator under whose name the food is being marketed, or where the food is imported, the importer established within the EU or the producer outside the EU. The details provided for the address should be sufficient to enable the purchaser to contact the business. 7. Storage conditions and/or conditions for use Following these instructions makes sure the food will last as long as the date shown if it hasn t been opened, or that it remains safe after opening. Storage conditions for a dry product Store in a cool, dry place Storage conditions for a fridge product Storage Keep refrigerated Storage conditions for a freezer product 0 Slide 0 heading activity 4 Storage conditions and/or conditions of use STORAGE Keep frozen and use within the following periods: Activity 4 8. The name or business name and address of the food business operator The label should contain the name or business name and address of the food business operator in the European Union If a consumer is not satisfied with how a food is labelled, they should contact the food business operator Food Central plc ABC Company Ltd, High Street, EN8 95L U.K. PO Box 6666 Chester CH99 9QS www.foodcentral.com Slide What should the consumer do if a label has false or misleading information? If the consumer thinks the product is labelled with false or misleading information, they should contact the Environmental Health Officer (EHO) within their local district council. 5
GCSE Topic s Notes SLIDE 2 9. country of origin or place of provenance This screen shows an example of the correct and incorrect way to state place of origin or provenance on a label. Ensure the students understand why it is necessary for some food labels to display the place of origin or provenance. Example: Salmon smoked in Ireland but made from Norwegian salmon should not be described as Irish smoked salmon but is described as Norwegian salmon smoked in Ireland, or Imported salmon smoked in Ireland. If the Norwegian salmon had been labelled Irish smoked salmon in the following example, this would be incorrect, because it implies that the salmon came from Ireland when it is in fact Norwegian. Additional s Notes The words place of origin or place of provenance are often used when describing where food products come from. The place of origin or provenance of a food should always be given if the label would otherwise imply that the food comes from, or has been made in, a different place or area. Where the label carries other information that may imply origin, the actual country of origin declaration should be sufficiently prominent and precise to correct any potentially misleading impression. From April 205 country of origin labelling will be extended to fresh, chilled and frozen meat from pig, sheep, goat and poultry. Additional s Notes continued The sorts of information (other than written declarations or descriptions such as Made in the UK or Irish ) that could lead consumers to attribute a particular place of origin to a food include: use of country or place names in the name of the food or in its trade name, brand name or fancy name, for example, Irish steak pie written or illustrative information including maps, flags, emblems (for example, a shamrock), choice of colour (for example, the colours of a country s national flag), references to people associated with a particular place (for example, Uncle Sam) and famous landmarks (for example, the Eiffel Tower). For more information on origin labelling visit: http://www.food.gov.uk/sites/default/files/multimedia/pdfs/originlabellingguid0909.pdf 9. Country of origin or place of provenance Country of origin or place of provenance becomes mandatory on a label if the name implies that the food comes from or has been made in a different country to where it was produced. For example: Salmon smoked in Ireland but made from Norwegian salmon should not be described as Irish smoked salmon but as Norwegian salmon smoked in Ireland, or Imported salmon smoked in Ireland. If the Norwegian salmon had been labelled as Irish Smoked Salmon in the example below this would be incorrect, because it implies that the salmon came from Ireland when it is in fact Norwegian. Correct Incorrect Norwegian Salmon Irish Smoked Smoked in Ireland Salmon From st April 205 country of origin labelling will be mandatory for fresh, chilled and frozen meat from pig, sheep, goat and poultry. 2 Slide 2 6
Peanuts Nuts Cereals containing gluten* (wheat, barley, rye, oats, spelt and kamut) Milk Fish Lupin Mustard Sesame seeds Molluscs (such as mussels and oysters) Crustaceans (such as lobster and crab) Wheat Flour, Water, Vegetable Oil (Rapeseed Oil), Beef (%), Beef Kidney (0%), Onion, Cornflour, Salt, Dextrose, Yeast Extract, Malted Barley Extract, Milk Proteins, Black Pepper, Onion Powder, Glucose Syrup Wheat Flour, Water, Vegetable Oil (Rapeseed Oil), Beef (%), Beef Kidney (0%), Onion, Cornflour, Salt, Dextrose, Yeast Extract, Malted Barley Extract, Milk Proteins, Black Pepper, Onion Powder, Glucose Syrup Eggs Soybeans Celery Sulphur dioxides and sulphites GCSE Topic s Notes SLIDE 0. FOOD ALLERGENS This screen gives information on the 4 food allergens that must, by law, be emphasised in the ingredients list of the food label. Ask students which foods are commonly linked with food allergy, food intolerance and coeliac disease. Discuss this screen with the students by using the table and images shown. Additional s Notes Food allergy, food intolerance and coeliac disease are all forms of food sensitivity where otherwise normal and nutritious food can cause some people to become ill. Food allergy A food allergy is an adverse immune response to a food protein Food intolerance Food intolerance is a negative reaction, often delayed, to a food, beverage, food additive, or compound found in foods that produces symptoms in one or more body organs and systems, but does not involve the immune systems Coeliac disease Coeliac disease is caused by a reaction to gluten protein found in wheat and other cereal grains such as barley and rye The symptoms of an allergic reaction to a food are usually immediate and can be severe or even fatal while those associated with food intolerance and coeliac disease generally take longer to develop There are 4 allergens that if added deliberately (in any amount), must be emphasised in the ingredients list on the label, with one exception sulphur dioxide and sulphites which must only be labelled if they are added at concentrations more than 0mg/kg or 0mg/l The legislation does not cover cross contamination so food business operators can still use may contain if there is a genuine risk. 0. Food allergens Food allergy, food intolerance and coeliac disease can cause some people to become ill. It is important that food labels help people with a food allergy, food intolerance or coeliac disease to make safe food choices. There are 4 food allergens (including derivatives) that by law must be emphasised in the ingredients list on the label if they are deliberately added. * Food that is labelled gluten free contains less than 20mg/kg gluten. Food that is labelled very low gluten contains less than 00mg/kg gluten. Slide For more information about allergy information and labelling visit: http://www.safefood.eu/food-safety/food-allergies/allergy-or-intolerance.aspx http://allergytraining.food.gov.uk/english/on-the-label/ http://www.food.gov.uk/business-industry/allergy-guide/allergen-resources SLIDE 4 0. FOOD ALLERGENS This screen shows how the 4 food allergens that must, be emphasised by law in the ingredients list can appear in the list of ingredients on food labels. Discuss with the students the examples of how the 4 food allergens have been emphasised. Ask students if they have noticed this emphasis on any food labelling. Which option do they think is the most effective? Ensure students understand how to interpret allergy advice labels correctly. Additional s Notes It is important that food products are clearly labelled to provide accurate information on the ingredients for consumers who have to avoid food allergens. The 4 allergens must be emphasised through a typeset that clearly distinguishes it from the rest of the list of ingredients, for example by means of the font, style or background colour. 0. Food allergens Manufacturers can emphasise the 4 food allergens in the ingredients list through a typeset that clearly distinguishes the food allergen from the rest of the list of ingredients including bolding or underlining the type. In addition manufacturers can include an allergy advice box on the label which signposts the consumer to the ingredients list where allergens are emphasised. Example of bold type Example of underlined type ALLERGY ADVICE ALLERGY ADVICE For Allergens see ingredients in bold For Allergens see ingredients underlined 4 Slide 4 7
Per 00g Energy 500kJ/56kcal Fat 7.4g of which Saturates.g Carbohydrates 58.g of which Sugars 6.8g Protein 9.9g Salt Below 0.g PER 00G Energy: 500kj/56kcal, Fat: 7.4g of which saturates:.g, Carbohydrates: 58.g of which sugars: 6.8g, Protein: 9.9g, Salt: below 0.g GCSE Topic Examine the labels shown to answer the questions.. What is the main ingredient of this food? INGREDIENTS Cod (65%), Batter (Water, Wheat Flour, Starch (Wheat, Potato), Salt, Corn Flour, Vegetable Oil (Palm Oil), Raising Agents (Diphosphates, Sodium Carbonates), Skimmed Milk Powder, Dextrose), Breadcrumbs (Wheat Flour, Yeast, Water, Salt, Spices, Vegetable Oil (Rapeseed Oil), Colour (Capsanthin), Vegetable Oil (Sunflower Oil). 2. How much salt is in 00g of this product? Nutritional Information Typical Values Per 00g Per Serving /4 Pie Energy 027kJ 284kJ 246kcal 08kcal Fat.g.6g of which saturates 0.4g 0.5g Carbohydrate 9.7g 24.6g of which sugars.6g 2.0g Protein 7.8g 9.8g Salt.0g.25g. In line with QUID rules, what is the percentage of the ingredients which categorise this food? Wheat Flour, Water, Vegetable Oil (Rapeseed Oil), Beef (%), Beef Kidney (0%), Onion, Cornflour, Salt, Dextrose, Yeast Extract, Malted Barley Extract, Milk Proteins, Black Pepper, Onion Powder, Glucose Syrup. 4. Why are some ingredients emphasised in the list of ingredients? GCSE Topic using the template below create a food label that includes all the mandatory information. Front label back label GCSE Topic name the types of information required by law to appear on the food label shown below. Puff Pastry Pie ENERGY FAT SATURATES SUGARS SALT HIGH HIGH LOW MED 29kJ 524kcal 28.2g.2g 2.4g.2g Freezable 26% 40% 70% % 5% of your daily reference intake Typical energy values per 00g: 96kJ/286kcal TENDERISED BRITISH STEAK IN GRAVY, TOPPED WITH GOLDEN FLAKY PASTRY SERVES Use by: 2 Jul Keep Refrigerated 550g S. 7. 2. 8.. 9. 4. 0. 5.. 6. Tenderised beef and onion in traditional gravy, baked in puffed pastry and topped with a puff pastry lid INGREDIENTS Wheat Flour, Water, Vegetable Oil (Rapeseed Oil), Beef (%), Beef Kidney (0%), Onion, From Chilled: 80 C/59 F Cornflour, Salt, Dextrose, Yeast 5 Fan 60 C/Gas 4 MINS Extract, Malted Barley Extract, 80 C/50 F From Frozen: 50 Milk Proteins, Black Pepper, Fan 60 C/Gas 4 MINS Onion Powder, Glucose Syrup. Check product is piping hot before serving Do not reheat We have given you these cooking instructions as a guide only. Allergy Advice! For allergens see ingredients in bold. STORAGE NO ARTIFICIAL COLOURS, Keep refrigerated. Suitable for freezing. Freeze on day of FLAVOURS OR HYDROGENATED FAT purchase and consume within one month. Defrost thoroughly before cooking. As a guide, we recommend this product Once defrosted, do not re-freeze. provides: servings Servings NUTRITION CHOSEN BY YOU We are so confident about the quality of our products that if you are Typical values Per 00g Per / Reference not 00% satisfied simply return the pack and contents to store intake on your next visit OR phone 0800 098 00. Energy 96kj 29cal 8400kj Produced in the UK, beef from the UK, packed in the UK for Food Stores Limited, London. 286kcal 524kcal 2000kcal Fat 5.4g 28.2g 70g CONTACT INFORMATION Of which 7.6g.9g 20g Saturates Consumer Food Division, FoodCo, Po Box, UB4 8AL Carbohydrates 25.6g 46.9g 260g Of which.g 2.4g 90g Sugars Protein 0.2g 8.7g 50g Salt 0.7g.2g 6g Made in the UK GCSE Topic s Notes SLIDE 5. Nutrition information This screen shows images of the two main formats for providing nutrition information on a label. Show the students some real labels which have examples of the two formats providing nutrition information, which can be presented in a tabular or linear format. Ask them to identify the two formats used. Nutrition labelling is mandatory if a nutrition claim (for example, low fat) or health claim (for example, lowers cholesterol) is made. From December 206 nutrition labelling will become a mandatory requirement. If a business already provides nutrition information on their label this will have to comply with the format detailed in EU No. 69/20. Resources Activity 5 Ask students to complete this in class or as homework. Activity 6 Ask students to complete this in class or as homework. Activity 7 Ask students to complete this in class or as homework. Additional s Notes The majority of foods will need nutrition back of pack information from December 206. If a nutritional or health claim is made about a food, e.g. High Fibre or low in fat then a nutrition table has to be provided. The table will need to comply with the requirements of the Food Information Regulation from December 204. There are two main ways in which to provide nutrition information. Tabular is preferable but if space is limited it can be linear. Information can be repeated on front of pack but must meet the minimum font size requirements. It should be provided in one of two formats; Energy value alone or Energy value plus (fat, saturates, sugar and salt) Nutrition labelling may also include the quantities of amidone, polyols, monounsaturated fatty acids, polyunsaturated fatty acids, cholesterol and the mineral salts and vitamins specified in EU law. SLIDE 6 2. Alcohol strength This screen shows images of food/drink labels where the product contains.2% alcohol. Alcohol strength must be provided on a label if a drink contains more than.2% alcohol.. Nutrition information If a nutrition or health claim is made about a food e.g. High Fibre or low in fat, nutrition information has to be provided. Nutrition labelling will become a mandatory requirement from December 206. If a business is voluntarily providing a nutrition panel on their label it must comply with the requirements of Food Information Regulation from December 204. Table Linear 2. Alcohol strength Alcohol strength must be provided if a drink contains more than.2% alcohol. For more information visit the Public Health Agency website on alcohol www.knowyourlimits.info 5 heading activity 5 Ingredients Slide 5 Activity 5 heading activity 6 create your own food label Activity 6 heading activity 7 Labelling Deep Fill STEAK & KIDNEY 2 COOKING INSTRUCTIONS For best results cook from chilled To Oven Cook Remove all packaging Pre-heat oven and place the pie in its foil onto a baking tray on the middle shelf 0 9 67 0 56 4 78 89 Activity 7 45 6 Slide 6 8