Natasha’s Law is due to be implemented in October 2021. An important development in helping prevent the serious effects of food allergies, this law deals with labelling products that have been packed on premises ready for sale.
Who does it affect?
Any business that is
preparing, packing and selling food from the same premises, or food that is
packed centrally and sold from a mobile stall or vehicle
When does it come
October 2021 in
England, but other UK nations are expected to follow shortly after
What foods are
covered by the new law?
Any food which is
Pre-Packed for Direct Sale (PPDS); that means made by staff in-house, wrapped
or placed in packaging and then put on display. This could include products
like sandwiches, salads, snacks and cakes.
What must we do?
All PPDS products
will need to clearly display the name of the food and a full list of all
ingredients. Any named allergens (from the 14 named allergens list) must be
highlighted within the ingredients list, for example by printing them in bold
or a different colour.
What are the
penalties for non compliance?
to follow the new rules could face a fine of up to £5,000 per offence.
Any business who is selling or planning to sell pre-packed foods would be sensible to consider their operations and processes now, in order to allow all required changes to be in place and tested before October 2021. As well as considering the physical labelling requirements, food businesses will also need to think about staff training implications. Whilst the new law makes information more readily available and therefore easier for staff to communicate accurate information, a key message for all staff in food preparation is the importance of consistency in and clear communication of ingredients and recipes.
Every food business in the UK has a legal responsibility to:
make sure food is safe to eat
make sure it doesn’t add, remove or treat food in a way that makes it harmful to eat
A very important part of fulfilling this legal duty is creating a Food Safety Management system, using the principles of Hazard analysis and Critical control points (HACCP). HACCP is a system that helps you identify potential food hazards and introduce procedures to make sure those hazards are removed or reduced to an acceptable level.
These procedures will help you produce and sell food that is safe to eat, providing you:
keep up-to-date documents and records relating to your procedures
regularly review your procedures to ensure they reflect what you produce or how you work
Creating a HACCP Food Safety Management System
To create a comprehensive food safety management system, you will need to consider the entire journey of the food you produce, starting with the source of your ingredients and covering areas such as food handling, storage, cooking, cleaning and staff training.
A great resource to help you with this is the Safer Food, Better Business resource provided by the Food Standards Agency. This book walks you through each area of your business and tells you what you need to look out for, what records you need to keep, and how often you need to review your processes.
Safer Food, Better Business highlights the importance of good record keeping when producing food that is safe to eat. Good records will instil a culture of diligence within your food business and will also help prove to an EHO that you are doing things right.
The key records that most food businesses will need to keep are:
Delivery Schedule, showing that temperature, dates, packaging and labels are checked for all food deliveries
Ingredients listings, including the 14 listed allergens
For more information, The Safer Food Group offer a Level 2 HACCP awareness course that looks into each area of Food Management in closer detail, explaining how to get it right – and what can happen when you don’t!