As an employer, it is your responsibility to check whether someone you hire is authorised to work in the UK. Employers who employ illegal workers are fined for failing to carry out the necessary checks. For more information on preventing illegal work, visit the Gov.uk website. Food Navigator`s Oliver Nieburg wrote an interesting article about artisanal ice cream makers` concerns about European Commission rules allowing up to 5% non-cocoa vegetable fats in «ice cream,» and mentioned French politician Franck Proust`s request to the European Commission to justify the rule with a written response. Proust fears that this regulation could threaten the livelihoods of artisanal ice cream and ice cream manufacturers across the EU. Large producers will be able to cut costs and potentially hurt smaller producers of better quality ice cream and ice cream. Table 2. European industry standards for ice cream, milk ice cream and milk ice cream according to Regulation (EU) No 1169/2011 If you intend to place tables and chairs on the sidewalk in front of your ice cream parlour, you will probably need permission from your local authority. You can call this licence a «sidewalk driver`s licence», «outdoor dining driver`s licence» or «table and chair driver`s licence». A building permit may also be required for the change of use – your municipality can advise you on this. Similar conditions often apply to the advertising of A-signs placed on the sidewalk. He added: «The introduction of Euroglace would therefore open up potential reformulation options that could reduce total and saturated fat in ice cream, particularly in the non-dairy sector.» Related Tags: Ice Cream, Milk, Food Standards Agency If you intend to operate an ice cream factory, your production facilities must be approved by your local authority as a milk processor (not just registered as a food business). Ice cream manufacturers must comply with legislation on the composition of their products.
Typically, compositional legislation defines minimum concentrations of milk fat, milk protein and total solids, but depending on the jurisdiction, other criteria may be included. Labelling legislation also distinguishes between ice cream and milk ice cream. Euroice Cream did not include a minimum requirement for milk protein or fat content in non-dairy ice cream, he said. And while milk ice cream still had to contain 5% fat from a milk source, there was «no minimum requirement for milk protein, except that it had to come from a milk source.» According to the Food Labelling Regulations (1996), products called «ice cream» in the United Kingdom must contain at least 5% fat and 2.5% milk protein. As a result, companies that significantly reduce fat are forced to use terms such as «ice cream desserts.» Table 1 — Minimum standards* for ice cream in the main ice cream producing and consuming countries outside the European Union Since Goff and Hartel`s (2013) review, the UK rules for ice cream, which required a product labelled as «ice cream» to contain at least 5% fat (milk fat only) and 2.5% milk protein, have been lifted. The Food Labelling Regulation (1996) was strengthened by the introduction of EU legislation (Food Disclosure Regulation, (EU) No 1169/2011) to align with EU legislation. Speaking to FoodManufacture.co.uk ahead of an ice cream meeting at the Food and Drink Federation (FDF) on Monday, May 24, Matthew Ambler, head of project development at R&R Ice Cream, said lobbying on this front «is not suspended, but obviously things have slowed down in the current climate.» The Ice Cream Alliance, which represents the industry in the UK, has made its recommendations (Pearman, 2015) on a minimum quality standard for ice cream in the UK. They require their members to produce a product containing at least 5% fat and not less than 2.5% milk protein.
This is similar to the previous British standard, except that the origin of the fat is not specified. You have not proposed minimum standards for milk ice cream. Current EU regulations for ice cream, milk ice cream and milk ice cream are presented in Table 2. Pearman, P. (2015). Ice Cream Alliance compositional requirements. Available from: . The ice cream industry is subject to some special regulations and you should seek expert help to ensure that you meet all legal requirements. The Ice Cream Alliance (ICA) can advise its members on all aspects of legislation affecting the industry. Monday`s EVS meeting will focus on lobbying for the UK to adopt the Euroglace Code of Conduct and reduce energy and saturated fats in ice cream. Goff and Hartel (2013) examined minimum compositional standards for ice cream in major ice cream producing and consuming countries (Table 1).
They explained that while the standards of some countries, such as the United States, are «strictly» specified, they noted an evolutionary trend whereby «formerly strict compositional standards are liberalized to allow for more flexibility, as in Europe.» Codex international standards are voluntary best practices and are not legally binding. They aim to ensure the safety, quality and fairness of international food trade and to protect consumers. UK food standards generally go beyond Codex standards. Under the Clean Neighbourhoods and Environment Act, businesses are responsible for the disposal of waste around their premises that comes from their retail operations (particularly ready-to-eat and take-out foods). They are responsible for cleaning food or beverage packaging, including empty crisp packets, beverage cartons, ice cream packages, etc. Food labelling and information regulations and weights and measures apply to you when you package and sell your own ice cream. The information rules include provisions for companies such as caterers that sell unpackaged food and require them to provide information on the specified allergens they contain. Food safety and hygiene regulations include requirements for sterilization and pasteurization procedures for dairy products, which are especially relevant if you intend to engage in ice cream production.
Regulation (EU) No 1169/2011 has a significant impact on ice-cream producers and allows for the first time the United Kingdom to label a product that does not contain milk constituents as ice cream. While this can be useful in making products for, say, vegans, it has the potential to make low-quality products. Updates have been made for: Bread and flour, Fats and oils, Jam and jam, and Products containing meat. Guidance on «Fish: species names, trade names and labelling» will be published as soon as it is available. Click «Show More» or select the «More Resources» tab for more information, including: See Guidelines on Compositional Standards for Foods for Scotland, Wales and Northern Ireland. The regulations lay down detailed specifications to be met by honey in terms of composition and establish certain general quality criteria for honey. The Specified Sugar Products (England) Regulations 2003 contain reserved descriptions for certain types of sugar products. These rules contain specifications for covered sugar products (such as table sugar, fructose and glucose syrup) and include additional labelling requirements. Food compositional standards generally apply to foods that: You can add jams and jams to certain ingredients. The regulations also contain national rules for minced meat and fruit curds. Below is an overview of some of the areas that may be of interest to you. Some foods have «reserved descriptions» that you can only use if the food has a certain composition.
If you place a blend of honeys from different countries on the Northern Ireland or EU market, you must specify that GB honey is no longer EU honey and use one of the following terms: b The total fat minimum is 8%, the rest may be non-dairy fat The composition and labelling of honey is regulated by the Honey (England) Regulations 2015. This legislation establishes reserved designations that must be used for: The Spreadable Fats (Marketing Standards) Regulations 2008 and the Milk and Milk Products (Protection of Designations) Regulations 2008 (England) require milk and milk products intended for human consumption to meet certain naming and composition specifications. The Bread and Flour Regulations, 1998 set standards for the labelling and composition of bread and flour. The regulation defines terms such as «whole grains» and «self-breeding». The Department for Environment, Food and Rural Affairs (Defra) is the contact point for Codex in the UK. If you have any questions, please email Codex. If you use one of the reserved designations (e.g. «comb honey» or «honeydew honey»), your product must be manufactured according to the defined compositional criteria.
The Fruit Juice and Fruit Nectars (England) Regulations 2013 summarise all regulations relating to fruit juices and fruit nectars by setting minimum compositional standards. Smoking is prohibited in enclosed public spaces such as restaurants and cafes, workplaces and work vehicles. You must put up appropriate «no smoking» signs. Legislation varies slightly in different parts of the UK, so contact your local authority for details on how the ban will affect you. More information is also available on the HSE website. Anyone employing employees must comply with labour law. Important areas of legislation include recruitment, employment contracts, remuneration, working hours, holidays, employment policy, sickness, maternity, paternity, discrimination, discipline, complaints, dismissals, dismissals and employment. Products covered by the regulations include white sugar, dextrose, glucose syrups and fructose.