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Menus and food labels
What do I have to know aboutThe Food Labelling (Amendment) Regulations 1999 require food labels and menus to state if a product does contain GM (Genetically Modified) ingredients. Will my business be affected?Yes, if you sell food to the ultimate consumer which is not prepacked or which is prepacked for direct sale (such as catering premises and retail food premises). Which type of businesses have to comply with the new regulations ?Caterers (example: restaurants, takeaway food shops , canteens), public houses, sandwich shops selling sandwiches prepared on the premises, bakers, delicatessens, also businesses supplying foods to wedding receptions, conferences, food telephone businesses, hospitals, school canteens, and such like, and retail food businesses. Will I have to change my menus?Notices or menus will have to indicate which ingredients contain GM foods. When will I have to make the changes?From 19 September 1999. Will I have to train my staff?In short the answer is "Yes". As matter of best practice staff involved in serving customers will need to be kept informed. What about Due Diligence provisions?Businesses should take all reasonable precautions and exercise all due diligence to see that the labelling of products which they sell meets the requirements of the EC Regulation and UK Regulations. Food labelling - legal requirements and definitionsSee the web page Food labelling - legal requirements and definitions. How can I obtain further information?Ask for a free copy of the "Guidance Notes: Labelling of food containing genetically modified soya or maize", (PB4447, published by MAFF). Contact, either Food Hygiene Safety and Standards. Or, write to: The Department of Health Publications Please note: This web page is for guidance only. You are responsible for complying with the labelling of food containing GM soya or maize. Further information may be obtained from the addresses shown over leaf. If you cannot read English as your first language please ask someone to help you to interpret the contents in this leaflet. Contact Food Hygiene and Standards for more information.
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