The FTC is able to give advice on the legal compliance of food labels to 'EU Regulation 1169/2011 on the Provision of Food Information to Consumers'. Ingredient lists can be composed for new products, highlighting any allergens present. Additional information such as the quantity of the food, storage conditions, provenance and consumer usage instructions may also be required. Durability dates can be presented as use-by or best-before, depending on the type of product. Inclusion of nutritional information becomes a compulsory requirement by the end of 2016.
The FTC team can assist in sourcing the right packaging for your product, whether it is biodegradable, recyclable or an industry standard for your particular product. Packaging must acdequately preserve and protect the food from manufacture until consumption. The type of material and the way it is sealed can influence shelf life stability. Well-designed packaging with eye-catching branding can make all the difference in volume of sales, conveying an instant message to consumers about the product they are buying.
The FTC team have the knowledge and expertise to research the most suitable equipment and processes for high quality food manufacturing. Advice can be given on legal requirements such as pasteurisation temperatures and cooling rates. The sourcing of quality ingredients is also key to a successful operation, providing consistent technical performance. Process optimisation studies ensure that manufacturing companies develop high quality end products to meet the challenging demands of the market place.
Food legislation can be a technical minefield, with unfamiliar terminology and lengthy documents to interpret. Staff at FTC are able to guide you through the requirements relevant to your food business operation. With legal requirements covering everything from the construction of your premises, processing standards, hygiene requirements and product testing, we can advise at every step of the process. Food manufacturers are now included in the Food Hygiene Ratings Scheme, with a rating from 0 to 5 awarded following an inspection from an Environmental Health Practioner. Be one step ahead with assistance from FTC staff to ensure your compliance with all legislative requirements.
Every food business operator is legally required to have a food safety system based on HACCP principles. HACCP is an abbreviation for 'Hazard Analysis Critical Control Point'. It is a tool for ensuring you have taken every reasonable step to manufacture a safe food product that will not cause any harm to consumers.
The approach is to firstly gather together 'Prerequisite' controls which address the manufacturing environment and support the final HACCP plan, such as policies and schedules for cleaning, pest control, waste control, maintenance and staff training. All potential physical, chemical, microbiological and allergenic hazards are then assessed along every step of the process. Monitoring is implemented where control is considered necessary.
The FTC team are well trained to assist in writing, validating and verifying HACCP plans for your business. It is important to review HACCP plans on an annual basis, or more frequently when changes have occurred or in response to a food safety incident.