The food information to consumers (FIC) Regulation (EU) 1169/2011 which took effect om 13 December 2014. General labelling requirements – definition and format of label - food names – indication of condition or treatment - field of vision. List of ingredients – heading and order – names – flavourings and additives – compound ingredients – ingredients not required to be named – food not requiring a list of ingredients. Net quantity - storage and instructions for use - non-prepacked food - distance selling.
Bread and Bakery
The overall approach taken by the general hygiene Regulation (EC) 852/2004 - scope and general obligations. The direct supply by the producer of small quantities of primary products to the final consumer or local retail establishments directly supplying the final consumer - the meaning of 'small' and 'local'. Outline of the requirements for HACCP-based procedures and the registration and approval of food businesses. Responsibilities for enforcement. The microbiological criteria for food under Regulation (EC) 2073/2005 and requirement to ensure compliance with temperature controls.
The recent rise in popularity of wood fired bread ovens has brought into focus the requirements of the Clean Air Act 1993. This rise in popularity will inevitably bring with it a stricter approach to the enforcement of the law on smoke control than has so far been the case. The occupier of any building within a smoke control area from which, on any day, smoke is emitted from a chimney is guilty of an offence under section 20 of the Clean Air Act 1993.
The fortification of flour in the UK became established in the 1950s. The addition of calcium carbonate became mandatory in 1943 to increase calcium levels in the diet and throughout the 1940s to the end of food rationing in 1954 the milling of flour up to 80% extraction or higher was required by law in order to make full use of the nutritional value of the wheat grain. A Government review of the arrangements for fortification in 2013 resulted in no changes being made.
Introduction to the Trade Marks Act 1994. What is a trade mark – a sign – capable of graphic representation – distinctive of a business. The grounds for refusal to register – absolute grounds – relative grounds. Specially protected emblems. Revocation of registration and invalid registrations. Infringement of a trade mark – meaning and secondary infringement. Application process – direct in person application to the Intellectual Property Office.
Quantitative ingredient declarations – QUIDs – general requirement where emphasis placed on an ingredient. Exceptions and manner of description. Durability indications – ‘best before’ and ‘use by’ – when not required. Offences and penalties. The origin or provenance of food as it applies in general.
The Copyright, Designs and Patents Act 1988. Conventions on copyright and TRIPS. Copyright and the expression of an idea in which a minimum amount of effort and skill is invested. The classification of works that may attract copyright and the need for the author to be a qualifying person. The first owner of copyright and the position of employees. The rights of copyright owners and the duration of copyright. Primary and secondary infringement of copyright. The circumstances to be proved to establish infringement of copyright. Defences in an action for infringement of copyright – fair dealing – incidental inclusion – public interest – library uses – educational uses. Remedies for breach of copyright.
The origins of the common law action in passing off. The essential requirements – goodwill, misrepresentation and damage. Goodwill in invented words, descriptive words, real names, in packaging and styles of advertising. The exclusivity of goodwill to the claimant trader – the effect of the passage of time – geographical limitations. Misrepresentation and deception, innocent and unintentional misrepresentation.
Hazard Analysis and Critical Control Points (HACCP) as a system derived from the work of the Codex Alimentarius. The HACCP principles to be applied by food business operators carrying out any stage of production, processing and distribution of food after primary production. The flexibilities in HACCP adoption and implementation for small businesses. Non-compliance as an offence. Guides to good practice and status of guides recognised by the Food Standards Agency (FSA). List of recognised guides and range of food safety management packs made available by the FSA.
Duty of food business operator to cooperate with food authorities and register establishments – purpose of registration. Regulation (EC) 852/2004 and Regulation (EC) 853/2004. The supply of ‘small quantities’ of primary products and registration. The requirement to register in its application to ‘undertakings’. The process for registering an establishment. The requirement for the approval of food businesses involved in handling food of animal origin. The responsibilities of the Food Standards Agency and local food authorities.