Restaurants “should Record all ingredients” says food Bureau

Restaurants should list all ingredients that they use to prevent allergies, the Food Standards Agency (FSA) has stated.

The FSA advised ministers food outlets must put labels on products, including a full list of ingredients together with all 14 big allergens highlighted.

The proposals follow Natasha Ednan-Laperouse, who died after eating a sandwich from Pret a Manger’s death.

Pret a Manger has started rolling out labelling on of its products.

The changes follow Natasha Ednan-Laperouse, who had an allergy to sesame seeds and died after eating a sandwich from Pret a Manger’s death.

Her death focused attention .

Since it is assumed will ask the employees who made it on the ingredients of the food, at the moment food ready on precisely the same site it’s sold, does not need to have labels regarding allergens.

Natasha Ednan-Laperouse’s passing who collapsed after eating a baguette by Pret a Manger which contained seeds, to exposed the flaw in that system.

The FSA board discussed several options, ranging from promoting best practice in the food sector to creating labelling of allergens. The agency made a decision to urge that the legislation changes so all food must be labeled by food outlets using a list of ingredients, highlighting the 14 allergens, including dairy products and eggs, nuts.

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