Food Standards Scotland (FSS) is offering practical guidance and online support for food businesses in Scotland, ahead of changes to laws on pre-packaged for direct sale (PPDS) foods.
Known as ‘Natasha’s Law’, the upcoming legislation has been introduced throughout the UK following the death of teenager Natasha Ednan-Laperouse from an allergic reaction caused by a packaged baguette which, at the time, did not require allergen labelling.
The law will make it a mandatory requirement for food businesses to include the product name and make sure a full list of ingredients, including allergen information, is clearly identifiable.
‘Prepacked for direct sale’ refers to any item of food packaged so that its contents cannot be altered before being sold to the customer. Items include sandwiches, pies, burgers, ready meals or cakes/baked goods prepared and packaged by a food business before the consumer selects them.
The term also refers to food items which have been packaged before being offered for sale on the same premises or from a mobile or temporary business, such as a market stall or food truck owned by that same business.
Food Standards Scotland said the new law will offer increased protection and confidence for consumers living with a food allergy or intolerance. From 1st October, PPDS labelling should include the 14 ‘most common’ allergens specifically listed in food information law, as well as other ingredients which could trigger reactions.
“Extensive stakeholder engagement”
Food Standards Scotland’s chair, Ross Finnie, said that “extensive stakeholder engagement” has been carried out by the agency to develop these new resources on the law change for companies across Scotland. He added: “We will continue to highlight the changes and support retailers with practical guidance and online resources.”
The Scottish Wholesale Association (SWA), who worked closely with FSS throughout the original consultation process and in the drafting of the final guidance, said: “Working with their producers and suppliers, our members will be asking that ingredient information, and any recipe changes thereof, are made readily available to both the wholesaler and more importantly the end-users.”
SWA added: “Access to this information will ensure ingredient and allergen labels remain accurate and are updated in good time.”
More information about the changes can be found on the Food Standards Scotland website.
