This article will discuss the types of challenges manufacturers may face when producing vegan food products. We have also provided a free vegan food risk assessment and checklist to use in your own factory or premises to determine product authenticity.

What Makes a Product Vegan?

Vegan foods do not have a legal UK or EU definition regarding what they can and cannot contain. Though, UK law prevents a consumer from being misled in The Food Information Regulations 2014 and Consumer Protection from Unfair Trading Regulations 2008. 

Therefore, any ingredient or food that does not contain animal-derived ingredients or has used animals in the development process of making the product can be authentically described as vegan. As vegans do not typically consume foods containing animal products – for example meat, fish, seafood, eggs, milk and honey – it can be assumed that through these regulations, vegan products should also be free from animal products. 

Common Vegan Food Products

Innovative vegan food products often contain a substitute in place of an animal product. Substitutes are used because:

• The ingredient is functional. For example:
  • Replacing eggs in a cake recipe with a vegan egg replacement such as tofu, flaxseeds or tapioca starch.
  • Replacing gelatine with agar agar, pectin or modified maize starch.
  • Replacing egg white that is intended to be whisked with aquafaba (the starchy liquid from cooking legumes).
• The ingredient is trying to replicate the texture of an animal product. For example:
  • Soya, seitan, Quorn and pea protein and wheat gluten food products, such as mince, burgers or sausages.
  • Jackfruit to replace pulled pork.
  • Milk alternatives, such as oat, soya, rice and nut milks.

Non-vegan ingredients

There may be some ingredients that you are less familiar with which can be derived from animal products. Listed below are some to look out for.

• Lactic acid, which can be of animal origin or plant-based.
• Albumin, found in egg whites.
• Gelatine, from animal bones.
• Lanolin, extracted from sheep’s wool.
• Omega 3, can be made from animals or plant-based.
• E120 Carmine Dye, made from the female cochineal insect.
• Lecithin, which can be made from animals, though it is mostly made from plants, e.g. sunflower lecithin.

Vegan Problems and Solutions in Food Manufacturing

There are a number of problems that may arise for manufacturers when creating vegan products. Below are some of the most common.

A lack of legal definition allows manufacturers to label animal-derived allergens – such as eggs or milk – as ‘may contain’. Therefore, there is a wide difference in policies regarding vegan products, as some manufacturers have stricter guidelines for cross-contamination than others.

There’s a growing concern with consumers’ confidence in products that claim to be vegan. This has the potential to tarnish a brand’s reputation. Lack of customer understanding around the term ‘vegan’ also means that the claim can be interpreted in the same way as allergen food safety advice. This perception could potentially be fatal to someone with a severe allergy. 

Manufacturers must assess the whole farm-to-fork production process – including things that might not come readily to mind – such as machine lubricants and cleaning products. For this to be possible, a product must be fully traceable in regards to any potential animal-derived cross-contacts. You will need to work with your suppliers to get this information if you do not already have it. They must also be aware to inform you if there are any changes to their process or production which might result in a cross-contact.

Some manufacturing processes are continuous and the process does not lend itself to being able to mitigate allergens in between product runs. If your customer is pushing for a vegan claim in this scenario, their expectations need to be managed through communication. 

Claims and logos on packaging artwork that come from customers impact your process and you cannot shift the responsibility onto your customers.

The Vegan Society, the Vegetarian Society and other industry certification bodies such as BRCGS all offer product authentication claims providing you meet their criteria. Each set of standards are different, some more flexible and lenient than others. 

The BRCGS also offers an additional Plant-Based certification, though the Issue 8 standards already contain requirements to authenticate claims made on a product label. Recently the Co-op made the BRCGS Plant-Based Standard mandatory for their high-risk vegan suppliers. As consumers are becoming more and more aware – and veganism has grown in popularity – it is likely that additional supermarkets will implement tighter standards for their vegan suppliers.

Need a Course?

Take a look at our HACCP, Introduction to Internal Auditing and Food Labelling Regulations courses.

Free Vegan Food Risk Assessment & Checklist

A risk assessment identifies any potential hazards, or in this case, assesses the risk of where and how cross-contamination could occur.

It is important to complete risk assessment documentation if you are producing vegan food products to demonstrate that you have considered and mitigated any possible risk of cross-contamination. It is possible for you to be asked to produce documentation during an audit if you make vegan claims on your packaging. As the criteria for vegan food and the 14 named allergens differ, only conducting allergen risk assessments is not sufficient to authenticate any vegan product claims that are made.

A risk assessment should also include:

• Who might be harmed if cross-contamination were to occur.
• What you are currently doing to mitigate the risk.
• Any further action that might be needed.
• The individual who will implement the further action.
• A date the further action should be completed by.
• An initial or acknowledgement when the further action has been completed.

We have provided a free vegan manufacturing risk assessment template for you to download and use.

We have also put together a vegan manufacturing checklist as an additional tool, so you can make sure every area which could contribute to cross-contamination is identified and managed. When assessing the risk of animal product contamination, it is important to consider more than the production itself. Also take into consideration the development, management, training, storage, cleaning and any machine lubricants that may be used.

Although there are many challenges that manufacturers face when it comes to producing authentic products for vegans, it is vital that the right steps are taken and food safety is always practised.

We hope you found the above information useful. Should you wish to discuss your business needs further, or would like to know more about how our training can help you, please contact our friendly, helpful sales and support teams on 0333 006 7000 or email sales@highspeedtraining.co.uk.

Further Resources

• Vegan Food Production: Guidance on Manufacturing Practices
• Vegan Food Products: What are the Labelling Requirements?
• Who is Responsible for the Traceability of Food?
• Food Allergen Risk Assessment & Checklist: Free Templates
• Food Labelling Regulations Training Course
• Level 3 Food Hygiene Course in Catering

The post Vegan Risk Assessment & Checklist for Food Manufacturers: Free Templates appeared first on The Hub | High Speed Training.

Sourcing ingredients and products – for even the smallest of businesses – is an intercontinental task, bringing with it the complications of different laws and regulations in each region. It is essential that you ensure all of the products and ingredients you use or sell are safe and legal.

This article will explain which substances are banned from the UK and Europe, and what to look out for, particularly from America and other countries. It will also provide guidance on food additives legislation, and explain why some additives are banned in the UK and EU.

What Foods are Banned in the UK and Europe?

The primary reason some substances are banned in the UK and Europe is because they are deemed to cause harm if consumed – for example, if the substance has been proven to be carcinogenic or cause hyperactivity in children. Thousands of food shipments are detained and destroyed each year for the failure to comply with legislation.

If you are found to be selling products containing illegal additives, you could face a fine and potentially even a prison sentence.

Foods Banned in UK

Notable banned substances and processes include foods which have been genetically modified, hormone treated and chlorine washed meat, certain food dyes and preservatives. Furthermore, the UK and EU have strict labelling requirements, importing foods from outside of the UK and EU will risk not conforming to UK labelling standards.

A significant recent law change requires all foods pre-packed for direct sale (PPDS) to have an allergen and ingredients list. To find out more, read our article on ‘What Does Natasha’s Law Mean for My Business?’.

Foods Banned in Europe

Examples of banned (or not authorised) substances include:

• Potassium bromate.
• Sudan dyes.
• Azodicarbonamide. 
• Certain drugs used on animals such as bovine growth hormone.
• Colourings (Yellow No. 5, No. 6, Red No. 40).
• Brominated vegetable oil.
• Chlorine-treated poultry.
• Rhodamine-B.
• Auramine.
• Olestra.

Even if an additive is authorised for use, it may not be approved for use in all categories of food products and at any quantity. Some additives have restrictions on categories of use and maximum quantities it can be added. Clean labelling is a widely accepted term used by the food industry and consumers to describe a more consumer friendly label and trustworthy natural products.

Consumers prefer packaging that is easier for them to understand, and products that are formulated without artificial ingredients or ingredients they cannot pronounce. For this reason, food manufacturers aim to formulate with fewer additives in order to meet this consumer trend. To find out more, read our article on ‘Clean Label Packaging & Food Trends’.

Along with ensuring products do not contain banned substances, products are subject to additional labelling regulations which must be met. A legal name is a name which can only be used if the product meets a certain composition, for example honey. The UK also has a geographically protected indicator scheme. An example of a product which is protected under this scheme is prosecco from Italy.

Banned Spices

Certain ingredients and substances are banned in the UK and EU, including food dyes commonly found in spices, sweets and cake decorations and certain preservatives. Anything sourced from outside of the UK and EU must be rigorously checked to ensure they do not contain banned ingredients.

Sudan dyes, also known as Azo dyes, are banned in the UK and EU because they are thought to cause genetic defects if ingested. Sudan dyes are also a known carcinogen and are implicated in allergic skin reactions. They are added to make the colour of spices more visually appealing, however their use is only authorised in products such as plastic and textiles.

Banned Cake Decorations

A bakery in Leeds was banned from using sprinkles imported from America because they contained a colouring not permitted for use in sprinkles. E127 has been linked to hyperactivity and behavioural issues in children and an increased risk of thyroid tumours.

American Foods that are Banned in Other Countries

The difference in UK and American legislation makes it challenging to source raw materials and products from them. The 1958 Food Additives Amendment to the Federal Food, Drug, and Cosmetic Act states that additives do not need FDA (Food and Drug Administration) approval if the additive is generally recognised among qualified experts as safe under the conditions of its intended use.

This means that the FDA does not need to be notified about a new additive used in foods if the company that created it deems it safe. This is the opposite approach to the one used in the EU and retained in the UK, where new food additives must be approved before they can be permitted for a particular use in food.

Guidance on Food Additives Legislation

If you are unsure which additives are banned, it is always best to check. It is important for those who source and purchase raw materials and products to know which food additives are legal, exactly what is in it and where it is coming from.

Looking to learn more?

To find out more about food labelling regulations, consider taking our course.

Food additives legislation UK

In the EU and retained in the UK, new food additives must be authorised before they can be permitted for a particular use in food. The FSA provides further guidance on food additive authorisation.

The FSA has also provided a list of approved additives and E numbers, though some may only be permitted for particular applications and cannot be used in all categories of food and drink.

Food additives legislation EU

The majority of additives are only allowed to be used in certain foods and only in specific quantities. You can find a full list of approved food additives and the parameters of use in retained EU Regulation 1333/2008.

A likely ban of the use of titanium dioxide (E171) may come into effect as soon as 2022, following the European Food Safety Authority (EFSA) issuing a statement that it no longer considered titanium dioxide safe when used as a food additive. Titanium dioxide is a common colouring used in products such as chewing gum, pastries and soups.

Why is Food Colouring Bad for You?

Additives in the UK and EU are only approved for use if they are not deemed to be a risk to public health. Those additives which have not been approved are often deemed to be harmful, or have insufficient scientific evidence to prove that they are safe for use.

Ultra-processed foods, also referred to as ‘highly processed foods’, are foods that have undergone a process and have additives added to them. Ultra-processed foods have been associated with higher risks of obesity, heart diseases and stroke, diabetes and cancer in multiple studies. To find out more about ultra-processed foods, read our article on ‘What Are Ultra-Processed Foods and How Do We Recognise Them?’.

Artificial Food Colouring Health Risks

Research into food colourings has found a possible link between certain artificial colours problems with hyperactivity in children. Children who find it difficult to concentrate may want to avoid consuming some artificial colourings as they may exacerbate the problem.

The 6 food colours most closely linked to hyperactivity in children are:

• E102 (tartrazine).
• E104 (quinoline yellow).
• E110 (sunset yellow FCF).
• E122 (carmoisine).
• E124 (ponceau 4R).
• E129 (allura red).

Due to this possible link, a warning must be shown on a product label if they contain any of these 6 food colours, “may have an adverse effect on activity and attention in children”. To avoid adding this warning on food labels, it is common for manufacturers to use natural colourings instead.

We hope you found the above information useful. Should you wish to discuss your business needs further, or would like to know more about how our training can help you, please contact our friendly, helpful sales and support teams on 0333 006 7000 or email sales@highspeedtraining.co.uk.

Further Resources:

• Food Labelling Regulations Training Course
• What Are Ultra-Processed Foods and How Do We Recognise Them?
• Cake Decorations: Which Flowers are Edible?
• Food Packaging Materials: Regulations & Different Types
• Clean Label Packaging & Food Trends

The post Guidance on Food Additives Legislation for the UK and EU appeared first on The Hub | High Speed Training.

We will explain the differences between high-risk and low-risk food groups, as well how each different processing method affects the longevity of the food. This article will also provide an overview of how to determine and increase shelf life of a product.

This article covers the following:

• What is Food Shelf Life?
  • High-risk Foods
  • Low-risk Foods
• What are the Factors Affecting Shelf Life?
  • Intrinsic and Extrinsic Factors
  • Processing Methods
  • Product Formulation
  • Product Formulation: Water Activity
  • Product Formulation: Additives
  • Storage and Transportation
  • Packaging
• How to Determine the Shelf Life of Food Products
  • How to Calculate Shelf Life
• How to Increase the Shelf Life of Food Products
  • Methods for Increasing Shelf Life
  • Benefits of Extending Shelf Life

Use the links above if you’d like to jump to a certain section of the article.

What is Food Shelf Life?

Shelf life is the time after production that the food remains safe to eat or the period food can be used while maintaining its quality.

Top Tip

It is an offence to sell goods past their use by date as they may not be safe for consumption.

High-risk Foods

High-risk foods are ready-to-eat foods and often contain the ideal conditions for bacterial growth such as moisture and a high protein content. These foods are often stored under refrigeration and are marked with a ‘use-by’ date. ‘Use by’ dates are used to indicate that a food could become harmful after that date. These dates are determined and verified through microbial testing.

Examples of high-risk foods include:

• Cooked meat and poultry.
• Smoked salmon.
• Prepared salads and vegetables.
• Dairy products, such as milk, cream and cheese.
• Meat gravies, sauces, pâté and meat pies.
• Foods made with uncooked egg, such as mousse and mayonnaise.
• Seafood, such as cooked shellfish, prawns and oysters.
• Cooked rice and pasta.

Frozen meat products and fish must show the date of freezing or the date of first freezing, if frozen more than once. Frozen meats going on to further processing must carry both the date of production and the date of freezing. The date on batches must be for the oldest component. Freezing makes the pathogens dormant and does not kill them. This is why it is not recommended to refreeze products, and mishandling a frozen product will affect the shelf life.

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Low-risk Foods

Low-risk foods are often stable at ambient temperatures due to preservation methods such as dehydration or acid fermentation. These foods have a ‘best before’ date.

‘Best before’ dates apply to foods which will deteriorate in quality after the specified date, but which would not become harmful to health. These dates are determined by quality testing. For more information on durability dates, read our article on ‘What is the Difference between Use By & Best Before Dates?’.

Examples of low-risk foods include:

• Sweets.
• Pickles.
• Honey.
• Jam and preserves.
• Syrups.
• Vinegar.
• Flour and dried pasta.

The exemptions from date marking include drinks over 10% alcohol, sugar, salt, and products that are generally expected to be eaten on the day of purchase such as fresh fruit & vegetables and bakery products. ‘Sell by’, ‘display until’ and similar indications are retailer marks and have no legal significance.

It is important for all food manufacturers to have a good understanding of what makes a food high-risk or low-risk as it is one of the biggest factors that affect the shelf life of a product.

Like to learn more?

Consider taking our Food Labelling Regulations training course to find out more about how to label products.

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What are the Factors Affecting Shelf Life?

There are many factors that can affect the shelf life of different foods. It is important to know what these consist of – particularly for those who work in food manufacturing.

Intrinsic and Extrinsic Factors

Intrinsic factors are inherent within the food and cannot be controlled, such as:

• Water activity.
• Moisture content.
• pH.
• Salt content.
• Sugar content.
• Nutrient content.
• Oxidation potential.

Extrinsic factors are the shelf-life factors which can be controlled or changed, for example:

• Time.
• Temperature
• Modified Atmospheric Packaging (MAP) and packaging materials.
• Processing methods.
• Chemical preservatives.

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Processing Methods

Processing methods are often used to kill bacteria and make the product uninhabitable for pathogens. For example:

• Acid fermentation, such as kimchi. 
• Curing and smoking, such as cured meats and smoked salmon.
• Thermal processes, such as UHT milk or juice pasteurisation within the packaging to ensure a long shelf life.

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Product Formulation

The product formulation is one of the biggest factors that affect the shelf life. The ‘clean label’ and ‘healthier’ consumer demands pose a challenge to product developers. Sugar, salt and additives all contribute greatly to the shelf life of a product. Therefore, it isn’t as simple as just reducing or removing them as consumers often expect the product attributes to stay the same.

Product Formulation: Water Activity

Water activity is a measure of available water, which is used to determine the potential growth of microorganisms. Each pathogen will have a different minimum level of water activity to allow growth. The measurement ranges from 0.0 to 1.0. For reference, pure water has a water activity measure of 1.0, fresh fruit, vegetables and meat all have a water activity measure of over 0.9, and biscuits are around 0.3.

A product with a water activity level below 0.8 reduces the number of microorganisms which are likely to grow to some moulds and yeasts. Jam, for example, has a high moisture content but is relatively low water activity measure (around 0.75 – 0.8). This is because the sugar binds to the water, making it unavailable for microbial growth. Salt has the same ability to bind to water as sugar, which is why it is challenging to reduce salt and sugar when reformulating a healthier product, especially if preservatives are also not used.

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Product Formulation: Additives

Additives, such as preservatives and acidity regulators, can be used to increase the shelf life of a product. The pH is a measure of the acidity or alkalinity of something. Most often in food and drink products, an acidity regulator, such as citric acid, is used to ensure the product has a consistently low (acidic) pH as most bacteria prefer a neutral pH around 6.5 – 7.0.

Preservatives, such as sulphites, are also frequently used in long life products such as wine and dried fruits. The ‘clean label’ trend has driven the reformulation of many supermarket products with claims such as ‘no nasties’ and ‘no artificial preservatives’ now expected from consumers. The demand for fewer allergens also affects sulphite containing products because sulphites are one of the 14 named allergens.

Products aiming to comply with ‘clean label’ ideals are more difficult to formulate to have the same shelf life as their high sugar, salt and preservative-containing competitors.
Food products often have a ‘rework’ recipe version if there is leftover or safe rejected product (such as not meeting the correct weight) from a previous production run. Adding rework at high quantities may affect the structure and quality of certain products.

Recipes which include rework should be sensory tested to find out if there is a difference in taste and texture, compared to a recipe without rework. Sensory testing will also allow you to find the percentage of rework that can be added without altering the shelf life of the product. For example, adding reworked set fudge to a fudge mixture will reduce waste but may affect the texture and quality shelf life of the fudge.

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Storage and Transportation

Times, temperatures and conditions all play a major role in maintaining the shelf life of a product. A product will have a specification which will contain the temperatures and conditions the product should be stored and shipped. For example, ambient ‘stored in a cool and dry place’, frozen or chilled ‘this product must be kept refrigerated’. If the storage and transportation of a product is not safe or falls outside of the product specifications, the product can spoil faster than its declared shelf life. 

During the movement of product – either from storage to the transport vehicle or from the transport vehicle to the retailer or distribution centre – products must maintain their specified conditions. If the temperature of a chilled product goes within the temperature danger zone, it could reduce the shelf life of the product and make the product unsafe. Equally, a frozen product must remain frozen otherwise the dormant microorganisms could continue to grow if the conditions become favourable again.

It is out of the hands of the manufacturer and retailer as to how a customer handles their products after purchase. For this reason, it is important to clearly state the storage instructions on the pack, as well as how long the product is safe after opening – for those products which quickly spoil once opened.

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Packaging

Packaging can be used to extend the shelf life of products, examples include:

• Modified Atmospheric Packaging, such as adding carbon dioxide to ready-to-eat ham slices.
• Vacuum packing, for example, when steaks are vacuum packed to remove oxygen from the packaging.
• Sealed plastic, such as the plastic packaging in cereal boxes, to prevent the cereal from going soft.
• Canning. 

The type of packaging material used greatly influences the shelf life of products. To find out more about each type of packaging material, read our article on ‘Food Packaging Materials: Regulations & Different Types’.

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How to Determine the Shelf Life of Food Products

It is important to do your own testing to determine the shelf life of your products to verify that your products are safe to be consumed within the time period you specify. For longer life ambient-stable products, you want to set a shelf life where the quality of your product nearing the end of the shelf life is a product your customers will still be happy with.

How to Calculate Shelf Life

For perishable products, a microbial analysis is essential in determining and validating your ‘use by’ date. If you don’t know where to start, take a look at industry publications and any potential legislation which may apply to your product. For example, in the UK, the maximum shelf life for meat products is 13 days, which was recently extended from 10.

For non-perishable ambient-stable products, microbial and sensory testing is often used in combination to determine the ‘best before’ date. 

It is beneficial to gather as many measures as possible about your product. For example, the pH value, water activity, sugar content, salt content, alcohol content, viscosity, colour, total acidity (TA). This way you can adjust your recipe and measure more accurately to understand the compositional factors at play. The compositional profile can then be used as quality testing tolerances to ensure consistency and safety during manufacturing.

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How to Increase the Shelf Life of Food Products

Each of these above factors play a role in the expiration of each food or drink product, whether it is microbial, or will impact on product quality. Multiple approaches to extending shelf life and food safety are used in the food industry. For example: 

• Beer production uses alcohol, a low pH and pasteurisation to ensure a long shelf life.
• Jam production uses a high sugar content, acidity regulators and pasteurisation to reduce food spoilage. 

The acidity measure is of far more importance when formulating a ‘no added sugar’ jam or ‘low alcohol’ beer. To find out more about ultra-processed food, read our article on ‘What Are Ultra-Processed Foods and How Do We Recognise Them?’.

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Methods for Increasing Shelf Life

Research into novel packaging is one of the developments in how to determine shelf life.  For example, Australian scientists have been researching visual indicators on packaging to indicate when foods are spoiled, in an attempt to reduce food waste. 

You won’t need to alter your product if you look into changing the packaging first. The different barrier qualities of each packaging type impact the shelf life of a product and help prevent it from spoilage or a reduction in quality which, in turn, reduces food waste going to landfill. For fresh products, MAP (Modified Atmospheric Packaging) greatly reduces spoilage.

If you are considering changing the formulation of your product, you must first consider your brand and company values. Do you aim to have ‘no added sugar’, ‘no artificials’ or ‘no nasties’ claims? If so, what healthier and natural ways can you reformulate to make it more difficult for microbial growth?

More consumer friendly ingredients include:

• Citric acid.
• Lemon juice.
• Antioxidants, such as rosemary extract, vitamin C or vitamin E.
• Vinegar.

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Benefits of Extending Shelf Life

Benefits of extending the shelf life of foods include:

• A better quality product.
• Fewer shipments rejected.
• Less food loss and waste.
• Increased profit margins.
• Better brand reputation.

Whilst there are many factors which can affect the shelf life of all food products, it is important to understand what these are, how to determine the expiration of your products, and familiarise yourself with common methods used to extend the shelf life.

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We hope you found the above information useful. Should you wish to discuss your business needs further, or would like to know more about how our training can help you, please contact our friendly, helpful sales and support teams on 0333 006 7000 or email sales@highspeedtraining.co.uk.

Further Resources:

• Food Labelling Regulations Training Course
• What Are Ultra-Processed Foods and How Do We Recognise Them?
• Vegan Food Production: Guidance on Manufacturing Practices
• Ideas for Starting a Food Business From Home
• 17 Ways to Reduce Food Waste in Your Restaurant

The post Understanding Factors Affecting the Shelf Life of Food Products appeared first on The Hub | High Speed Training.

This article will explain how to identify products as high-risk or low-risk, and cover the relevant regulations. We will also share some tips and ideas on packaging food for delivery which can help you mail food safely.

This article covers the following:

• What are the Food Delivery Regulations?
  • Distance Selling & Allergen Regulations
  • Perishable Foods
  • HACCP Documentation
• Which Foods Can I Send in the Mail?
  • High-risk Foods
  • Low-risk Foods
• How to Mail Food Safely
• Homemade Food Packaging Ideas

Use the links above if you’d like to jump to a certain section of the article.

What are the Food Delivery Regulations?

By law, all food must be delivered to consumers in a way that ensures it doesn’t become unsafe or unfit to eat.

Any updates or changes to the process or your product must be documented within your Food Safety Management System and HACCP (Hazard Analysis Critical Control Point) plan. This includes adding a delivery method such as by post or courier.

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Distance Selling & Allergen Regulations

Foods ordered on a website, over the phone, through an app or by mail order fall under the ‘distance selling’ category. Distance selling regulations require allergen information to be provided both before the sale and on delivery of the product.

If the food product sale is through a website, it is good practice for the customer to not be redirected to another manufacturer’s web page. For more information, read our articles on Allergen Regulations for Takeaways and Distance Sellers and Food Allergen Labels: Free Download & Advice.

Natasha’s Law will not affect distance selling businesses because this information should already be provided to customers.

Having a clear allergen list on your website, app or catalogue will help boost the customer’s confidence in your food safety practices. If you can’t avoid cross contamination of allergens, then you should make your customers aware that you cannot create an allergen-free product.

For example, a brownie business that makes peanut butter brownies should include a ‘may contain peanuts’ statement on all other brownies made in the same premises. Similarly, a ‘peanut free’ statement cannot be used in this scenario. For advice on how to avoid allergen cross-contact, read our article on What is Cross-Contact?

To reduce the risk, make sure you do everything possible to prevent allergenic cross-contamination, such as:

• Using clean utensils.
• Regularly washing your hands.
• Storing ingredients and prepared foods separately.
• Keeping allergenic ingredients and products separate from other ingredients.

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Perishable Foods

Perishable foods often need to be kept refrigerated at all times to prevent them from spoiling and becoming unsafe. Legally, food items which must be transported under refrigeration should be stored below 8 °C – though it is best practice to store chilled foods below 5 °C. This is called the ‘cold chain’. 

Postal services, couriers and warehouses are unlikely to be temperature controlled; therefore, the cooling methods must keep the product cool in all weather conditions. Equally, if the consumer is not at home when the product is delivered, the package may be left on the doorstep in full sun or rain. This must be accounted for when working out how many ice packs to put into your packaging and what materials to use. Next day delivery is essential for maintaining the cold chain. In warm weather, ice packs are unlikely to keep your product at a safe temperature for more than 24 hours.

To read more, The Food Standards Agency also provides guidance on food safety for food delivery.

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HACCP Documentation

If the product has cooking instructions for the consumer that are comparable to a full cook, it may be considered low-risk. However, you must have validation procedures to demonstrate that the cooking instructions will heat the product to the correct temperature for the correct amount of time.

Perishable and non-perishable items must be shipped in robust packaging to prevent tears. This is because damaged packaging could attract pests, affect the quality and integrity of the product and may affect the maintenance of the cold chain. Packaging that can be easily damaged is also likely to result in complaints, bad reviews and costly refunds. Try testing how sturdy your packaging is by dropping it from a height, stacking heavy objects on top of it or throw it over a fence. All of these tests can be documented as part of your due diligence.

Due diligence is being able to prove that your business has done everything reasonably possible to prevent food safety breaches. Following and recording a suitable HACCP system is an effective way to evidence this, and can be your primary defence against legal issues under the Food Safety Act 1990.

Interested in Food Safety?

Take a look at our food hygiene library where you can find Food Hygiene and Safety training and HACCP courses. These can help you to feel confident in your responsibilities towards food safety and food hygiene.

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Which Foods Can I Send in the Mail?

Non-perishable foods can be sent in the mail; however, perishable foods have tighter restrictions on how they need to be packaged and shipped. This applies to items that require refrigeration such as: 

• Meat.
• Dairy products.
• Fresh fruits. 
• Vegetables. 

Perishable foods items cannot be sent internationally. Brexit has also contributed to difficulties in shipping to EU countries due to extended delivery times and paperwork.

Bacteria need food and moisture to multiply. They prefer food that is moist and rich in protein. Food can be divided into two categories: low-risk and high-risk.

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High-risk Foods

Foods are considered high-risk if they support the growth of harmful bacteria, and will not undergo any further treatment to destroy it (ready-to-eat). High-risk foods must be stored under refrigeration. Raw foods must always be kept separate from ready-to-eat foods. This applies to food in storage and preparation areas.

Examples include:

• Cooked meat and poultry.
• Smoked salmon.
• Prepared salads and vegetables.
• Dairy products, such as milk, cream and cheese.
• Meat gravies, sauces, pâté and meat pies.
• Foods made with uncooked egg, such as mousse and mayonnaise.
• Seafood, such as cooked shellfish, prawns and oysters.
• Cooked rice and pasta.

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Low-risk Foods

Bacteria are not able to multiply in dry food or food that has high concentrations of sugar, salt, or acids like vinegar, lemon juice, or sulphites. These foods are categorised as low-risk.

Low-risk foods are normally stored under ambient conditions and do not need to be refrigerated. Examples include:

• Sweets.
• Pickles.
• Honey.
• Jam and preserves.
• Syrups.
• Vinegar
• Flour and dried pasta.

Whilst it’s important to understand which foods you can and can’t send in the mail, it’s also important to know how to mail food safely.

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How to Mail Food Safely

The post office allows perishable food items to be shipped within the UK providing these criteria are met:

• Items must at a minimum be sent 1st Class as they aim to deliver items the next day, including Saturdays.
• The items should be able to withstand a journey of up to 48 hours without the use of dry ice or frozen water.
• The items must be suitably sealed to prevent them from leaking or tainting other items. Sealed vacuum packs are suggested as a suitable packing method to prevent this from occurring.
• Items must be packed in strong packaging such as a corrugated board box or polystyrene pack.
• The sender’s name and return address must be clearly visible on the outer packaging.
• Packages containing perishable items must be clearly labelled as “PERISHABLE”.

You could be held liable for damage to other mail if yours is not properly packaged.

If you would like to send your parcel by courier, it is best to check their list of prohibited items beforehand. This is because most couriers prohibit sending perishable food items in the mail. Using clear labels on the outside of your packaging will also help those handling it and receiving it to keep the contents safe.

Starting a Home Food Business?

Take a look at our Starting a Home Food Business course. This comprehensive course provides step by step guidance for everyone starting a food business from home including your legal responsibilities.

Food businesses often use coolant gels or ice packs combined with insulating packaging to ensure the products remain at a safe temperature whilst being transported. If products are delivered hot, they must be hot held above 63 °C.

To test the effectiveness of your cooling method, use a temperature probe to verify that your product remains below 8 °C in a variety of outside temperatures. To help, we have created a free core temperature log sheet and fridge temperature log sheets to add to your HACCP documentation.

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Homemade Food Packaging Ideas

The part packaging plays in the safety of food during shipping can’t be overlooked. It is a vital part of ensuring the product arrives in perfect condition and safe for human consumption. In order to transport chilled foods safely, the packaging must be strong, contain sufficient insulation and cool packs to maintain the cold chain.

Effective insulation materials include styrofoam boxes and sheets, bubble wrap and air filled liners. These options might not fit with a more eco-conscious brand. If you are looking for more sustainable materials, consider using wool, straw, recycled paper or packing peanuts made from starch for insulation.

Consider also if the food will come into contact with your shipping materials. If so, are those materials food safe? Is an additional piece of food safe packaging needed if you cannot prove the shipping materials are safe for food contact?

Look for a food safe symbol or indications that the packaging and cooling methods are safe to be in contact with food items. Consider reading our article on Food Packaging Materials: Regulations & Different Types to find out more.

Ordering online has many convenient benefits to the customer – your outreach can be so much further than if your products were just sold in a bricks and mortar store. The downside, however, is that customers do not get the same experience online as they would in a store. Packaging can not only be functional, but also provide and make up for that unique experience. ‘Unboxing’ videos and images are ubiquitous on social media. This is because people buying a gift for themselves or receiving one from others want to share the moment and feeling of opening a present.

Visually appealing packaging can help convey your brand values, and if your customers think it is worth sharing on social media, you will also get some free advertising too!

Although it is generally acceptable to sell and ship your homemade food, it’s important to have an awareness of the relevant regulations and food safety measures you should adhere to through the process including making the product, packaging and shipping it.

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We hope you found the above information useful. Should you wish to discuss your business needs further, or would like to know more about how our training can help you, please contact our friendly, helpful sales and support teams on 0333 006 7000 or email sales@highspeedtraining.co.uk.

Further Resources:

• Starting a Home Food Business course
• What is Prepacked for Direct Sale Food? Allergen Guidance & Free Infographic
• How to Start a Food Business From Your Home
• Ideas for Starting a Food Business From Home
• How to Use TikTok for Marketing Your Food Business

The post How to Package Food for Shipping appeared first on The Hub | High Speed Training.

What is Calorie Labelling?

A ‘calorie’ is a unit of energy. In food and drink, it refers to the amount of energy the product contains. It can also be used to calculate how much energy an individual requires on a daily basis, for normal functioning and for physical activity.

In general:

• Individuals wanting to lose weight need to eat fewer calories than they use, resulting in a calorie deficit.
• People wanting to maintain their weight need to eat the same number of calories that they use.
• Individuals gaining weight eat more calories than they are using, resulting in the excess food being stored as fat in the body.

Providing calorie information to consumers will enable them to more accurately track the amount of energy they are consuming. Pre-packed foods are required to provide calorie labelling in calories (kcal) and kilojoules (kJ). A kilojoule is another way of measuring a unit of energy. The conversion of calories to kilojoules is multiplying the calories by 4.2 to get the equivalent in kJ.

The energy and nutritional information might be displayed per 100g, in which case the consumer will need to calculate the nutritional values based on the declared weight of the product. For this reason, consumers prefer to know the values per product, and are likely to view only displaying ‘per 100g’ as a lack of transparency. Food labels on pre-packed products are a legal requirement and they are important for many reasons, read our article to find out more about why food labels are important.

The NHS provides information on the calorie intake an average individual in the UK requires to maintain a healthy weight. Factors that affect an individual’s energy requirements include: sex, height, weight and physical activity.

The average man requires 2,500 kcal (10,500 kJ) to maintain a healthy body weight.
The average woman requires 2,000 kcal (8,400 kJ) to maintain a healthy body weight.

What is the New Menu Calorie Labelling Law?

New UK government regulations requiring large hospitality businesses to display calorie information on menus and food items, has come into force for April 2022. Calorie labelling on menus and food products is designed to give the consumer the most ‘informed decision’ possible and hopes to aid the reduction of obesity. 

This new law will affect cafes, restaurants and take away food business operators with over 250 employees. The government encourages smaller businesses to provide calorie labelling voluntarily. They have also not ruled out the possibility of extending the legislation to cover all food business operators in the future.

Using a Restaurant Calorie Counter

The Food Standards Agency in Northern Ireland developed a free tool, called ‘MenuCal’ for food businesses. MenuCal calculates the amount of energy and the allergen profile of a menu item. This tool enables food businesses to comply with not only the new calories on menu regulations, but also Natasha’s Law. Natasha’s Law requires all foods which are pre-packed for direct sale (PPDS) to have a full ingredient list including allergens. 

Allergen information is also legally required to be available to customers. For menu items sold via distance selling – such as on an app or on a website – allergen information must be provided at the point of sale and on delivery of the product.

In order to accurately calculate the number of calories within a menu item, you first must know the exact weights and quantities of the ingredients. Therefore, it is easier and more time efficient for businesses with a consistent menu to calculate and display calories on a menu.

Why Should Restaurants Post Calories on Menus?

According to a Scottish FSA government survey, 66% of consumers said that they would prefer to have calories on a menu. It enables customers who would like to track the amount of calories they are consuming to do so with ease. It also gives consumers the ability to compare menu items so they can make a more informed decision. A salad might sound like the healthier option on the menu, however, if the dish has a calorific dressing it may have more calories than other items on the menu.

Menu Labelling Effectiveness

For customers who do not check or compare calories, calories on a menu can still inadvertently have a positive impact. It forces restaurants to evaluate the healthiness of the menu items, which could lead to: 

• Reformulation. 
• Healthier swaps. 
• A reduction in portion size.
• Changing the method of cooking to a healthier alternative.

Reformulation could simply be swapping a regular ingredient for their ‘reduced’ or ‘low’ counterpart. It could also go as far as starting the recipe from scratch, in order to reduce sugar or saturated fat. Other healthier swaps could include swapping mushy peas for garden peas or changing french fries to a chunky chip (as a chunky chip absorbs less oil in the cooking process). If the food business does not wish to change the meal, they could reduce the portion size, allowing consumers to eat the same dish but in moderation.

Changing the method of cooking also has a big impact on the calories within a meal. Deep frying is one of the unhealthiest methods of cooking as it increases the calories and saturated fat content. There are several alternatives to this such as:

• Oven cooking.
• Pan frying.
• Flash frying for a short amount of time (to pick up the deep fried flavour) and finish cooking in the oven.
• Steaming until fully cooked and then finishing off for a short period of time in the deep fryer.

Tackling Obesity

The primary reason that the UK government is mandating calories to be displayed on menus is to tackle obesity. A 2019 government survey found that 36% of adults are overweight (a BMI between 25 and 30) and a further 28% are obese (a BMI of over 30). That means on average, 64% or two thirds of adults in 2019 were heavier than what is considered to be a healthy weight. 

The lockdown starting in 2020 has worsened these statistics. Takeaway apps and snacks saw a huge increase in sales over that time period. An increase in consumption of unhealthy foods combined with a reduction in physical activity is suggested to have added half a stone to the average person. 

The World Health Organisation (WHO) state that globally, ‘at least 2.8 million people die each year as a result of being overweight or obese’. Obesity increases the risk of several life threatening diseases, including diabetes, high blood pressure, high cholesterol, heart disease and some cancers. 

The UK Government’s Obesity Strategy

The sugar tax, which taxed soft drinks high in sugar, has proved to be a success of the obesity strategy, resulting in a decrease in sugary drink purchases. Drinks manufacturers also reduced the sugar content in their drinks to avoid the tax, which has also decreased consumption. Low and zero sugar drinks saw an increase in sales, showing that the price difference drove a behaviour change in consumers. 

To tackle childhood obesity, a set of standards and regulations for school meals were created to help schools provide healthier options. Change4life was the first national health campaign in England designed to tackle obesity appealing to many families. Change4life has a website with healthy recipes and advice. The health campaign also has a Smart Recipes app and a Food Scanner app to advise on sugar intake. Other government funded health apps include an NHS 12 week weight loss plan and a ‘Couch to 5K’ running app for beginners. 

By the end of 2022, new regulations on advertising foods high in fat, sugar and salt (HFSS) will come into effect. The hope is that there will be a reduction in consumption of these foods, and it will incentivise manufacturers to reformulate and create healthier products.

We hope you found the above information useful. Should you wish to discuss your business needs further, or would like to know more about how our training can help you, please contact our friendly, helpful sales and support teams on 0333 006 7000 or email sales@highspeedtraining.co.uk.

Further Resources:

The post Calorie Labelling on Restaurant Menus appeared first on The Hub | High Speed Training.

Packaging is an essential part of food manufacturing and should aim to represent the environmental values of a brand to a customer. It is important to understand the challenges involved in creating sustainable packaging instead of prioritising materials which have a perception or sensory experience of being sustainable.

This article will outline what is meant by sustainable packaging, and discuss the positive and negative environmental impacts of each type of food packaging material. We will also explain how to avoid ‘greenwashing’ and how to reach a conclusion on which packaging materials you should use in your business.

This article covers the following:

• What is Sustainable Packaging?
  • What’s the Difference Between Biodegradable, Compostable and Recyclable? 
• Examples & Types of Sustainable Packaging for Food
• Which Food Packaging Materials Should I Use?
  • Paper and Card
  • Composite Packaging & Packaging with Multiple Components
  • Glass 
  • Metal
  • Plastic
  • Additional Consideration and Tips
• How Do I Avoid Greenwashing?

Use the links above if you’d like to jump to a certain section of the article.

What is Sustainable Packaging?

The term ‘sustainable’ does not have a set definition or criteria and therefore can often be overused. Consumer perception of the word ‘sustainable’ is usually that the continuous production of the product does not use up resources that cannot be replaced faster than being used. It also implies that the environmental impact of producing the product has been minimised.

Equally, ‘eco friendly’ is also used interchangeably with the word sustainable to mean that a product or business does not harm the environment and/or conserves resources. 

Greenwashing is a term used to describe businesses that provide misleading or unsubstantiated claims in regards to their environmental impact. Consumers are more and more aware of false environmental impressions through claims on packaging. 

Carbon neutral is becoming a popular goal for businesses. This is because sustainable practices are considered to be standard, and no longer classed as forward thinking. It is a claim to describe the net-zero carbon emissions which is achieved by balancing the emissions with its removal from the environment. This can be achieved several ways. However, some consumers deem planting trees without attempting to reduce the emissions being created as a form of greenwashing. Companies wishing to go carbon neutral or carbon negative should place the importance on reducing carbon emissions as much as trying to offset it.

With a finite amount of resources, unsustainable practices will inevitably result in running out of raw materials. A ‘circular economy’ describes the reuse of packaging materials without any waste which does not break down quickly, go to landfill, or end up in the ocean. 

Reviewing your businesses sustainability practices could save money in the long run. For example, by reducing the size of packaging and any unnecessary overpackaging, savings can be made. Both from a reduction in packaging costs and a reduction in shipping costs – from fuel and being able to transport more products in one shipment at a time.

What’s the Difference Between Biodegradable, Compostable and Recyclable?

Biodegradable food packaging means that the food packaging will break down quicker. Often, biodegradable plastics break down into microplastics (smaller fragments of plastic). Biodegradable materials are a popular ‘greener’ alternative to plastic; however, microplastics are thought to be highly damaging if they end up in the ocean.

Compostable food packaging means the packaging breaks down into its original components and can be placed in a food waste bin. Once composted, the material should not be harmful to the environment. Another benefit of compostable packaging is that food debris on the packaging does not have to be washed off. However, compostable packaging will not have the same barrier properties as plastic if, for example, a vacuum seal is required for freshness. Also, some compostable materials can only be composted through industrial processes which are not widely available.

Recyclable packaging can be processed and reused again. Paper, glass, metals and some types of plastic are able to be recycled. Packaging materials often contain a symbol to inform the consumer if the material is able to be recycled such as the ‘Widely Recycled’ logo or a Plastic Resin ID.

Examples & Types of Sustainable Packaging for Food

Examples of sustainable packaging materials are:

• Dissolvable or biodegradable packing peanuts.
• A paper bubble wrap alternative which can be recycled after use.
• Biodegradable air pillows made from recycled plastic.

With the consumer demand for eco-friendly packaging and reduced plastic packaging increasing, businesses have looked to use innovative compostable packaging materials from well known food products. 

Corn starch can be used to make plates, trays and portion sized boxes which can be a good alternative to polystyrene takeaway boxes. 

Popcorn is another popular sustainable packaging option to replace non-biodegradable plastic packing peanuts. Popcorn also adds a more aesthetically pleasing look to any gift that is fragile and needs protection during transportation. 

Mushrooms and waste avocado seeds have also been used to make packaging, which is able to then be composted after use. Waste avocado seeds can be turned into a plastic replacement, perfect for making single use items more sustainable. 

Some independent shops and supermarkets have removed packaging altogether with zero-waste packaging free dispensers. This encourages shoppers to utilise containers they have at home. The idea behind it is that no additional packaging is the most sustainable form of packaging. Customers must ensure their containers and bags are clean before using them in this way.

Which Food Packaging Materials Should I Use?

Below is a list of common materials and the advantages and disadvantages to consider when deciding which type of sustainable packaging you may use for your product.

Paper & Card

Advantages

• Widely recycled.
• Compostable.
• Does not break down into microplastics.

Disadvantages

• Reduced barrier qualities in comparison to plastic resulting in a shorter shelf life.
• Easier to tear or damage than other materials.
• Not always made out of recycled materials, new paper requires cutting down trees.
• Paper often costs more than the plastic equivalent.
• The material is not transparent which does not allow for viewing the product.

Composite Packaging & Packaging with Multiple Components

Composite packaging is when a packaging contains a combination of several different materials which cannot be separated. For example, a carton with a plastic interior film and laminated card. 

Some eco-friendly packaging designs made up of several components (such as a cardboard box with a small plastic viewing window) appear to be recyclable in theory. However, even though the packaging can be disassembled, it may have 4 or 5 components to take apart for it to be recycled. Consumers are less likely to take the time to dismantle packaging which contain several eco-friendly components compared to packaging which have no dismantling steps and can be placed straight into the recycling box.

A plastic packaging which can be fully recycled may be better than a card packaging with a plastic window as the consumer then has to dismantle the packaging before it can be recycled.

Glass

Advantages

• Widely recycled – some companies invest in labels which do not leave behind adhesive and label residue, to ensure the glass packaging can be easily recycled.
• It is easy to repurpose and reuse.
• Great barrier qualities which are good for shelf life.
• Products can be pasteurised within glass packaging making it suitable for long life products.
• Glass can be transparent and clear which allows the customer to view the product in the packaging.

Disadvantages

• Does not biodegrade quickly.
• Very energy intensive to produce and recycle.
• Glass cannot be made with 100% recycled glass to ensure it keeps its strength.
• Glass can break if damaged, which will compromise the safety of the food.
• It is often more expensive than a plastic alternative.
• It is bulkier and heavy to transport which will increase fuel consumption and costs.

Metal

Advantages

• Widely recycled.
• Great barrier qualities which are good for shelf life.
• Products can be pasteurised within the metal packaging making it suitable for long life products.

Disadvantages

• Does not biodegrade quickly.
• Very energy intensive to produce and recycle.
• Is often more expensive than the plastic alternative.
• The material is not transparent which does not allow for viewing the product.
• This material is open to possible corrosion.

Plastic

Not all plastic is able to be recycled. Plastic Resin IDs identify the type of plastic. Consumers can then recycle the packaging depending on the recycling facilities in the consumer’s district. ID’s 1 & 2 are widely recyclable, however, other Plastic Resin ID’s need to be checked by the consumer to see if their area is able to process it. Polystyrene (6) and ID 7 ‘Other’ is very unlikely to be recyclable. 

Advantages

• Good barrier qualities.
• Products can be pasteurised within some types of plastic packaging making it suitable for longer life products.
• Plastic can be transparent and clear which allows the customer to view the product in the packaging.
• Plastic is one of the cheapest packaging materials to use.
• It is more flexible than glass, making it easier to mould and shape.
• It requires less energy to recycle compared to glass, and is lighter to transport.

Disadvantages

• Does not biodegrade quickly and breaks down into microplastics (as opposed to its original compounds) which can enter the food supply chain.
• Not all types of plastic can be recycled and repurposed or reused. WRAP, a not-for-profit organisation encourages companies to move away from colours of plastic which cannot be identified in recycling centres. For example, black trays could be replaced with colours that can be identified, such as clear or grey.
• There is a negative public perception of the material.
• Plastic is often used for single-use throw away items, such as cutlery, which is an unsustainable practice.

Additional Consideration and Tips

Unfortunately, it is not as easy as switching plastic packaging to cardboard or glass. Changing a packaging material from plastic may alter the shelf life or durability of your products and/or incur additional costs. For example, consider the following:

• Is the reduction in shelf life resulting in increased food waste worth switching to cardboard packaging?
• Is the increase in transport costs, fuel needed and increased energy to recycle glass reducing or increasing the carbon footprint of the product?

The first step is often to evaluate where you are able to reduce the packaging on over-packaged products. For example, many Easter eggs now do not feature a plastic window and instead have a void in the packaging to view the product. Equally, a cardboard holder for the Easter egg does not impact the shelf life of the product. Therefore, switching from plastic does not increase food waste and is a good example of a positive change.

You should also be aware of how broken and waste packaging is handled within your kitchen or factory. Consider asking yourself the following:

• Do your raw materials arrive over packaged?
• Can your supplier reduce the amount of packaging they use or can that same packaging be recycled in your premises?
• Can your packaging be redesigned to reduce the amount of offcuts? For example, a square packaging will produce less waste than a circular shaped packaging.

For more information on the regulations surrounding food packaging materials, read our article ‘Food Packaging Materials: Regulations & Different Types’.

How Do I Avoid Greenwashing?

The term ‘greenwashing’ implies an intended deception, thus, a company should deeply consider their own environmental claims, policies and values to avoid being branded with the allegation. Companies should aim to be as transparent as possible in their marketing about their level of sustainability rather than misleading customers. 

For example, manufacturers who use a paper wrapper with a plastic inside film are being counter intuitive. This makes the packaging even more challenging to recycle than if the packaging was pure plastic, and it also offers a reduced barrier in comparison to if the packaging was solely plastic. In other words, it ends up being the worst of both worlds.

Consider carefully when to use the word ‘sustainable’ and whether it is possible to back up the claims with measurable targets and figures instead of using the word without context. Claims such as ‘recyclable’ should only be used if it can be recycled widely by most councils. A greenwashing claim may be applied to businesses, for example, which claim products can be recycled when most council districts reject the material and cannot process it.

The term ‘sustainable’ does not have a legal definition, however UK laws are in place to prevent a consumer from being misled in The Food Information Regulations 2014 and Consumer Protection from Unfair Trading Regulations 2008.

Consider setting up collection systems for customers in your business before waiting for legislation to make it mandatory. Think about where waste goes in your kitchen or factory and if waste material / broken packaging can be recycled, or if unnecessary packaging can be removed.

We hope you found the above information useful. Should you wish to discuss your business needs further, or would like to know more about how our training can help you, please contact our friendly, helpful sales and support teams on 0333 006 7000 or email sales@highspeedtraining.co.uk.

Further Resources

• Starting a Home Food Business
• Food Packaging Materials: Regulations & Different Types
• Ideas for Starting a Food Business From Home
• 17 Ways to Reduce Food Waste in Your Restaurant
• Sustainable Food Practices: Choices & Importance

The post What are the Different Types of Sustainable Food Packaging? appeared first on The Hub | High Speed Training.

This article will suggest the good manufacturing practices (GMP) vegan manufacturers should have in place, explain the issues manufacturers may face, and outline how to avoid the pitfalls of cross-contamination by providing tips and advice on control methods.

What Should Vegan Food Manufacturers Consider?

Vegan foods do not have a legal UK or EU definition regarding what they can and cannot contain. However, voluntary claims on packaging such as ‘suitable for vegans’ are covered by Food Information for Consumers (Regulation EU No 1169/2011 written into The Food Information Regulations 2014).

UK laws are in place to prevent a consumer from being misled in The Food Information Regulations 2014 and Consumer Protection from Unfair Trading Regulations 2008. As vegans omit foods containing animal products from their diet, it can be assumed through these regulations that vegan products should not contain any animal products.

This lack of definition legally allows manufacturers to label animal-derived allergens – such as eggs or milk – as ‘may contain’. Therefore, there is a wide difference in policies regarding vegan products, as some manufacturers have stricter guidelines for cross-contamination than others. 

Though the law allows for precautionary allergen labelling, certain industry standards are not as lenient. Any cross-contact as a result of a claim could be considered as a major non-conformance and affect your certification grade. 

There’s a growing concern with consumers’ confidence in products that claim to be vegan. This has the potential to tarnish a brand’s reputation. Lack of customer understanding around the term ‘vegan’ also means that the claim can be interpreted in the same way as allergen food safety advice. This perception could potentially be fatal to someone with a severe allergy. 

For more information on vegan labelling requirements and avoiding the pitfalls, read our article ‘Vegan Food Products: What are the Labelling Requirements?’.

Good Manufacturing Guidelines for Vegan Products

Without a universal standard for what can or cannot be contained in a vegan product, manufacturers and consumers are turning to accreditation bodies to try to convey authenticity. Unfortunately for consumers, there are also huge differences between the requirements for certification between each accreditation body.

Industry Standards

The BRCGS have released an additional module which can be added to an audit called ‘The BRCGS Global Standard Plant Based Certification’. The principles of reducing cross-contamination between products with a vegan claim and products without are also within the the BRCGS Global Standard for Food Safety Issue 8. 

Clause 5.4 ‘Product Authenticity, Claims and Chain of Custody’ requires claims made about the method of production to be substantiated. It also needs a risk assessment to be completed in order for controls to be implemented where cross-contamination could occur. For this reason, cross-contamination of animal-derivatives and insufficient controls could impact a certification grade. For more information on the BRCGS, read our article on ‘Our Guide to Understanding BRCGS’.

The Vegan Society is a widely known vegan accreditation body. They have fewer regulations in comparison to the BRCGS Global Standards, allowing products with a cross-contact of animal-derived ingredients to be certified.

Verification and Testing

In order to verify that any trace of animal products and animal-derivatives have been removed, there are a range of testing options available to manufacturers.

• DNA-based detection such as a PCR test is frequently used in food production, however, they can only identify the specific genetic sequence being tested – such as a particular allergen – and are not able to identify contamination from an unknown source or a source that is not being looked for. Additionally, it is difficult with this type of testing to quantify the amount and to distinguish between ingredients with similar DNA, such as milk and beef or eggs and chicken. This makes identifying the exact source of contamination less clear.
• Vertebrate testing can be achieved with a PCR test to screen for the presence of DNA from any animal with a backbone. One notable limitation of this method is that it cannot distinguish between animal and human DNA, therefore any human contact with the product, or the mishandling of the sample, will result in a positive test.
• The ELISA test is commonly used in the food industry to detect levels of potential contamination. The ELISA test is able to identify and quantify molecules such as hormones, peptides, antibodies, and proteins. However, ELISA tests require specific lab equipment and are more costly to run than other methods of testing.
• A lateral flow device test (LFD) is only able to confirm the presence or absence of the protein you are testing for. LFDs are popular in food manufacturing because they provide fast results and verification on the production line.

Prerequisite Programmes

Prerequisite programmes must be in place before a HACCP system can be implemented and should be internally audited, risk assessed and verified. This is to ensure they are effective at preventing animal products and animal-derivatives from contaminating a vegan product. The specific prerequisites that should be reviewed if you manufacture vegan products are:

Approved and trusted suppliers – Supplier questionnaires and audits are essential for finding out which raw materials and allergens a supplier handles – including any corresponding cross-contamination risks. It is also important to have systems in place to be notified of any changes if a supplier starts handling additional allergens or animal-derived ingredients.

TACCP (food defence) – In today’s globalised marketplace, protecting consumers from food fraud and ensuring authenticity is an intercontinental task. The lack of traceability and insight into the ingredients contained in fraudulent food will mean that you cannot provide your customers with accurate information such as vegan and allergen-restricted dietary requirements.

Cleaning procedures – All cleaning procedures must be validated – using the tests mentioned above – to ensure they are effective at removing traces of allergens, animal products and animal-derived ingredients. Testing also highlights if any areas do not have effective cleaning methods, especially when machinery is cleaned in place and will not be taken apart as part of the cleaning procedure.

Product segregation – Ideally, vegan products should be manufactured in a segregated area of the factory that is dedicated to producing vegan products. In practice, this is not possible for every business; therefore, product segregation procedures must be in place to prevent cross-contamination. For example, some manufacturers use colour coding to ensure segregation of products and raw materials. The effectiveness of your segregation procedures must be demonstrable during an audit.

Product scheduling – Considered product scheduling can be used in factories which do not have dedicated vegan product lines. With this method, vegan products are prioritised first before products containing non-vegan ingredients, preventing the possibility of cross-contamination. 

How Do Vegan Food Manufacturers Prevent Cross-Contamination?

Undoubtedly, one of the biggest issues faced by manufacturers is the threat of cross-contamination when it comes to vegan products. Manufacturing sites will have an allergen policy. However, sites which are dedicated to only producing vegan food products are more than likely to only allow staff to bring plant-based products to be served and consumed on site.

Risk Assessments

Ensure that the vegan claims on the product packaging are achievable by completing a risk assessment. Failure to demonstrate that you carry out adequate risk assessments, and can substantiate claims can result in major or critical non-conformance. Insufficient procedure also has the potential to affect the certification outcome depending upon the food safety risk to the consumer and/or failure to comply with legislation.

The vegan risk assessment should ask:

• Does the lubricants used affect the authenticity of the claim?
• Is PPE changed between producing a product with a claim and a product without a claim?
• Does the process allow for mitigated animal-derived ingredients, or is it a continuous process?
• Do the raw materials have cross-contacts which will affect the authenticity of the vegan claim?
• What are the cleaning controls? How is cleaning validated to ensure it has mitigated any cross-contacts?
• What are the separate storage controls in the warehouse?

Rushing the release of a vegan product on a production line which also handles animal products might be popular with the marketing and NPD department. However, an insufficient risk assessment and the failure to implement effective changeover procedures will harm your external audit grade.

Tips and Advice on Control Methods for Vegan Food Manufacturing

Many manufacturers are choosing to work with the Vegetarian Society or Vegan Society for permission to feature their certified logos on a product’s packaging. This sends a clear message in terms of the ethical ideals and varied product choice the organisation is aiming for. However, a Vegan Society logo does not guarantee that a manufacturer is meeting cross-contamination requirements. This is because the Vegan Society certifies products with animal-derivative cross-contacts, such as ‘may contain milk’.

If a customer has requested the claim on their packaging and your process is continuous, proof of vegan approval is needed. For example, the Vegan Society, or an email confirmation from the customer that they accept the product cannot be produced without cross-contacts.

This will count towards your due diligence and verification documentation. Claims and logos on packaging artwork that come from customers impact your process and you cannot shift the responsibility onto your customers.

Need a Course?

Take a look at our food hygiene library where you can find Good Manufacturing Practices (GMP) training and HACCP courses.

A training plan should be continuously improved through reviewing the effectiveness of training and identifying gaps in food safety practices. Having comprehensive training for new employees, contractors and refresher training for existing employees should cover good vegan manufacturing practices, the vegan food safety policies and food defence.

We hope you found the above information useful. Should you wish to discuss your business needs further, or would like to know more about how our training can help you, please contact our friendly, helpful sales and support teams on 0333 006 7000 or email sales@highspeedtraining.co.uk.

Further Resources:

• Vegan Food Products: What are the Labelling Requirements?
• What Does the BRCGS Grading System Mean?
• Preventative Maintenance in the Food Industry
• Vegan Risk Assessment & Checklist for Food Manufacturers: Free Templates
• Good Manufacturing Practice Quiz

The post Vegan Food Production: Guidance on Manufacturing Practices appeared first on The Hub | High Speed Training.

Intellectual property is something that is created using the mind such as an invention, a brand name, a symbol or a product including the design of the packaging.

In this article, we will outline what is meant by trade marks, copyright, patents and trade secrets. We will also discuss instances in which each type of intellectual property can be used and how to decide which will be best for your business.

This article covers the following:

• What is a trade mark?
  • Trade mark symbol
  • Registered ® symbol
  • Applying for a trade mark
  • Trade mark infringement examples
• What is copyright?
  • Copyright infringement examples
• What is a patent?
  • Patent examples
• What is a trade secret?
  • Trade secret examples
• How do I use the intellectual property tools?
  • What copyright protections do you have as a blogger, restaurant or chef?

Use the links above if you’d like to jump to a certain section of the article.

What is a Trade Mark?

A trade mark is a type of intellectual property which identifies a product or service as a particular source, and is distinguishable by customers from another product or service. The Trade Marks Act 1994 describes a trade mark as ‘any sign capable of being represented graphically which is capable of distinguishing goods or services of one undertaking from those of other undertakings’.

Logos and names are the most common form of trade mark. This can include product or brand names. Other intellectual property that can be protected with a trade mark include: 

• Shapes including packaging. 
• Colours.
• Colour combinations.
• Sounds.
• Patterns.

A trade mark must be unique and cannot be confused with another existing trade mark. For this reason, common words describing the product or service cannot be trade marked – such as ‘cereal’ cannot be trade marked for a cereal food product. A trade mark cannot be offensive, misleading or look similar to a state symbol such as a flag.

The Trade Mark symbol can be added to a word which you deem to be your trade mark but is not officially registered. Some businesses use the symbol while a trade mark application is in process before the trade mark application is granted to show intent and discourage others from using it. This symbol does not offer the protections of the Trade Marks Act 1994 as it is not registered.

The Registered ® symbol in the UK can only be added to trade marks which have been officially registered. This symbol is sometimes referred to as the ‘all rights reserved’ symbol.

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Applying for a Trade Mark

Before applying to the United Kingdom Intellectual Property Office, you need to check to see if your trade mark, or a similar trade mark, has already been registered in the UK’s ‘trade marks database’. This database can also be used to avoid infringing someone else’s trade mark.

If a similar trade mark is registered, you can ask for a letter of consent from the existing trade mark owner which must accompany your application. Communicating with a company which has a similar trade mark can avoid costly lawsuits by coming to a mutual agreement – or finding out sooner rather than later that you need to come up with another design or name. It’s important to note that once you have applied, a trade mark cannot be changed so you need to be careful before you submit the application.

Registering a company name or owning a website domain name offers little legal protection from someone else using that name. Anyone with a UK address for service can apply to the United Kingdom Intellectual Property Office for a trade mark. Remember, each country may have their own trade mark laws and databases too, so if you are considering supplying globally, you may need to apply to each country separately. A trade mark must be renewed every 10 years in the UK and EU.

Before Brexit, businesses operating in the UK and EU applied to the EU Intellectual Property Office, as an EU trade mark would cover all of the EU member states. This may still be a cheaper option than applying to several countries separately, even though the UK is no longer covered under the EU trademark. All trade marks registered before 31st December 2020 were transferred to the UK database and a second application after this date is not needed. You should also consider the languages you would like your trade mark to cover if you are operating across several countries, including any translations of your product name, brand name, or slogan.

When you apply for a trade mark, you must apply for a specific classification of goods or services, as this is an internationally agreed system. One trade mark can cover multiple classifications. For example, a coffee bean brand may have a class 30 trade mark to cover coffee but they may also want to consider adding a retail class 43 to the trade mark to prevent a coffee shop from using the same brand or product names. Once a trade mark has been approved, additional classes cannot simply be added; a new trade mark application would be needed.

However, section 5 of the Trade Marks Act 1994 prevents the registration of a mark that is merely similar to an existing mark meaning there are grounds for protection of dissimilar goods across all product categories. These were some of the grounds the famous Hugo Boss vs Hugo Boss was using to prevent a brewery from using the word ‘Boss’ on their beer. A business should consider the potential bad press the company will receive before pursuing an infringement claim.

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Consumer Protection

‘Passing off’ trade mark laws are ultimately in place to protect the consumer from being misled. A Which? investigation showed that one in five shoppers have unknowingly bought a supermarket own-brand product thinking it was a well-known brand. This leads to consumers feeling annoyed and misled.

Trade Mark Infringement Examples

Some well known examples of existing trade marks and trade mark infringements are:

Colin the Caterpillar

Colin the Caterpillar is a popular chocolate cake in the shape of a caterpillar created by M&S. M&S claimed that Aldi infringed on their registered trade mark with their Cuthbert the Caterpillar chocolate cake. M&S took issue with the similarity to the original, claiming that customers would be confused by the manufacturer of the Cuthbert cake leading shoppers to believe it is of the same quality M&S produce. The case became more complex, however, as several UK supermarkets sell a version of a chocolate caterpillar cake which M&S did not include in the dispute.

4-Finger Kit Kat 

In 2017 Nestle failed to trade mark the four-fingered KitKat shape in the UK, which they claimed to be a unique shape. Unfortunately for Nestle, a similar Norwegian bar from the Freia brand called Kvikk Lunsj has been around since 1937. Nestle’s failed trade marking attempt came after Cadbury also failed to trademark the shade of purple it uses in its branding after Nestle complained.

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What is Copyright?

A copyright (©) is a type of intellectual property which gives the creator or owner the only right to make a copy of their unique work. Work covered by copyright laws includes:

• Literary work such as books and recipes.
• Non-literary work such as software and databases.
• Artistic work such as an artwork, graphic or packaging design.
• Educational material such as a training course content.
• Musical work such as sheet music and recordings.

Copyright protection is free and automatic under the Copyright, Designs and Patents Act 1988. It does not need to be applied for and there is no copyright register in the UK.

The copyright symbol © can be added to your work, however, your legal protections remain the same whether you apply the © symbol or not. Copyright protections prevent people from copying your work and distributing the copies, making an adaptation of your work, or putting your work on the internet.

Copyright lasts for 50 years from the end of the owner’s life. This is why some classical sheet music can be legally copied, though any newer recordings will still be covered under copyright law. 

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Copyright Infringement Examples

Copyright infringement examples include:

Stolen Blog Recipes – Recipeasly

A food website called ‘Recipeasily’ was taken down due to copyright infringement as it collated recipes from bloggers without the “ads and life stories”. By doing this, the website would have unfairly taken the revenue for the web page views away from the original creator. The copyright infringement also covers any images from the original blog which falls under the owners ‘unique work’.

Youtube

Youtubers should only upload videos they have created themselves or have authorisation to use. This includes music clips, videos from other creators and programmes. In the UK, there are grounds to use a video clip provided you are critiquing and reviewing the borrowed video clip providing the original reference is clear – but it is very much a case by case basis. Many YouTubers have seen their videos removed by YouTube for violating copyright laws.

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What is a Patent?

A patent provides the inventor of a process or item, exclusive rights for a designated period of time. Patents are the most difficult of intellectual property to obtain and also the most expensive to enforce if someone infringes upon it.

Before applying for a patent, you need to search the UK patent database to see if your invention already exists and has been patented by someone else. Once the requirements have been met, a patent could take anywhere from 18 months to several years to be registered. For this reason, you could consider looking into registering a trade mark instead and keeping your invention a trade secret through confidentiality agreements.

A patent protects inventions and encourages innovation and commercialisation of technological advances. Patents are only granted for non-obvious novel ideas and solutions to problems which have never been invented before or made public in any way. Therefore, if you’ve made your invention public before applying for the patent, this could affect your chances of getting your patent granted. A confidentiality agreement ensures that it is clear you wish to keep your invention secret if you need to talk with someone about it, such as a manufacturer.

In the UK, a patent can last up to 20 years – providing the renewal fees are paid. It is advised by the government that you might want to contact a professional who can help and advise with the complex process of the application. A UK patent will also only apply and protect your invention within the UK. For this reason, you need to consider the scope you’d like a patent to cover as you may need to apply for several, depending on the regions you would like to be covered by.

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Patent Examples

Cauli Rice – Riced Cauliflower

Cauli Rice, also known as Riced Cauliflower, is the first long-life microwavable rice alternative (made from cauliflower) that is protected by a patent. The patented technology allows the product to have a 12 month shelf life without the need to add preservatives or additives. 

Self-Raising Flour

In 1845, Henry Jones invented and patented self-raising flour in the UK and America. At the time this was a very new and revolutionary invention which transformed the future of bakery. 

Nespresso Coffee Pods

Nestle’s coffee pod brand had a patent for their coffee machine including the design of its pods. Unfortunately for Nespresso, their patent covering the coffee pod design ran out in 2011, allowing cheaper brands to produce compatible coffee pods. 

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What is a Trade Secret?

Trade secrets are a form of intellectual property which can include ingredient formulas and secret processes. Trade secrets retain value through not commonly known or easily decipherable information. The generally understood definition of a trade secret includes three factors:

• Information that is not commonly known to the public.
• The secret retains economic benefit because the information is not publicly known.
• The holder makes reasonable efforts to maintain its secrecy.

Trade secrets are not registered or known publicly in contrast to copyright, trade marks and patents. Therefore, businesses put internal measures in place to prevent the secret from becoming public knowledge, such as confidentiality agreements or non-disclosure agreements (NDAs). Trade secrets and control measures such as NDAs do not have an expiration date in the same way as a patent or copyright ownership does, and are often kept continuously secret for generations.

To reduce the risk of a trade secret being discovered and duplicated, the number of individuals with access to the information should be reduced. This includes elements such as a secret formula or recipe for a particular product that you want to remain hidden from competitors who would look to replicate it. Trade secrets can be licenced, but this is rare and usually avoided unless absolutely necessary.

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Trade Secret Examples

Examples of trade secrets include:

• The Coca Cola formulation.
• The KFC 11 herbs and spices mix
• The formulation for Pimms. 
• The Cadbury Dairy Milk formulation.

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How Do I Use the Intellectual Property Tools?

By implementing an efficient intellectual property strategy, you have the potential to give your business a competitive advantage over competitors. When choosing the type of intellectual property tool to use for your inventions and creations consider the following:

• What category of intellectual property your creation or idea falls under.
• The length of protection the IP tool will provide. A trade secret can be protected with NDAs and does not have an expiration date compared to having to publicly disclose a process in order to get a patent.
• The costs, including the ongoing costs of holding the IP tool and the expense of protecting your idea from infringement. 

Copyright protections are automatic in the UK and do not need to be registered. It’s important that you know your rights, as this may be the level of protection you are looking for. Not knowing your rights or different intellectual property options available to you leaves your IP open to infringement and potentially a decrease in revenue. It may be useful to keep a record of the process in which you used to come up with your business idea. In some instances, you could use multiple intellectual property tools and there is some crossover between them.

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What copyright protections do you have as a blogger, restaurant or chef?

Blogs

As discussed above, recipes should not be directly lifted, including any original images from a bloggers page. However, it is not copyright infringement to make food following the posted recipe and selling the food item – such as a bakery using a cinnamon bun recipe from a food blogger. 

Nothing stops someone from creating a dairy or gluten-free version of your recipe and claiming it as their own, even if this feels morally wrong. A copyright infringement claim can only be made if the image and recipe has been copied exactly without context or reference. An ingredient list is more difficult to protect compared to the written style of a recipe, as the method may count as a literary work.

If you have used an original image to post alongside your recipe which has been lifted by another website, this does count as replicating original work and you are protected by copyright law. One way to protect your images is by adding a watermark or signature to prove your ownership if any disputes were to arise.

Restaurants

Restaurant trade secrets could include a signature dish or a secret pizza dough recipe. Some restaurants trade mark the name of a dish providing the name is unique and distinctive. However, this only indicates the name is intended to be intellectual property, and not covered by law in regard to the contents and recipe of the dish. 

It is common to have similar dishes on the menus of restaurants. If you want to protect your recipes and dishes, you may want to go down the road of calling them trade secrets, and having an agreement with staff that you own the recipes which should not be replicated in another restaurant.

Chef

If you wish to own and replicate a recipe that you’ve created whilst working under the employment of a restaurant, it is best to declare your intent of ownership early, and come to a mutual agreement with your employer. If you are hired, then any recipes you come up with will most likely belong to them. There is no guarantee that they will agree to your request. You may be able to create a similar dish, but it is best not to try to replicate a dish from a previous employer exactly and with the same name and description.

Having a pending lawsuit will affect your employability which should be taken into consideration if you replicate and pass off as your own, something from your previous employment.

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We hope you found the above information useful. Should you wish to discuss your business needs further, or would like to know more about how our training can help you, please contact our friendly, helpful sales and support teams on 0333 006 7000 or email sales@highspeedtraining.co.uk.

Further Resources:

• Starting a Business from Home Course
• Cyber Security in Food & Drink Manufacturing: BRCGS Standards
• Food Packaging Materials: Regulations & Different Types

The post What’s the Difference Between Trade Marks, Copyright, Patents and Trade Secrets? appeared first on The Hub | High Speed Training.

Many manufacturers work towards, or are following BRCGS standards. Retailers increasingly require BRCGS standards as a minimum – especially for producing supermarket own-brand products. To find out more about what BRCGS do, read Our Guide to Understanding BRCGS. 

This article will outline what the BRCGS grading system is, explain what each of the grades mean and discuss how to achieve them.

What is the BRCGS Grading System?

The BRCGS grading system is used throughout the whole supply chain, to reflect the food hygiene practices of each food business operator. The higher the score, the more likely a company will want to use you as a supplier, and a lower score may lose you business.

The BRCGS Standards are thorough and scrutinise every possible area where food safety could be compromised. The standards are GFSI (Global Food Safety Initiative) recognised and certified. The GFSI is a global scheme to benchmark food safety standards. If your business is already following a set of standards then transitioning to the BRCGS standards will be easier. However, this standard is more in depth than, for example, the SALSA Standards.

The Standards

The BRCGS create and implement standards throughout the supply chain for the sectors:

• Global Standard for Food Safety.
• Global Standard for Packaging Materials.
• Global Standard for Ethical Trade & Responsible Sourcing.
• Global Standard for Storage and Distribution.
• Global Standard for Consumer Products.
• Global Standard for Agents and Brokers.
• Global Standard for Retail.
• Global Standard for the Gluten-Free Certification Program.

The main, full set of Standards can be accessed for free as a PDF download. However, additional documents such as The Interpretation Guidelines and Key Changes Document will need to be purchased.

A third-party certification body organisation, approved by the BRCGS will carry out the audit. A list of organisations can be found on The BRCGS Directory. A BRCGS audit is an assessment of a food manufacturer’s adherence to the BRCGS ‘Global Standard’.

The Standard that you choose and the one best suited to you will depend on your food business. Additional voluntary modules can be added to your audit to reduce the number of audits a food business operator needs to have for certification. For example, a gluten-free additional module. Additional modules are graded with a pass or a fail. Non-conformances of additional modules are not included in the grading of the ‘Global Standard’ assessment.

Types of Non-conformances

BRCGS audits are graded on the number and type of non-conformances. Non-conformances can be either minor, major or critical, defined in Issue 8 of the BRCGS Global Standards for Food Safety, section 2.3.1.

A minor non-conformance is a small deviation from requirements or where a clause has not been fully met.

A major non-conformance raises significant doubt as to the conformity of the product being supplied.

A critical non-conformance is a direct food safety or legal issue.

What Do the BRCGS Audit Grades Mean?

The grading scale for BRCGS audits goes from AA as the highest to Uncertified in the order: AA, A, B, C, D, Uncertified. An unannounced audit will have a ‘+’ after the grade, for example, AA+.

Companies who choose to participate in the unannounced BRCGS audit are electing to be challenged at a higher level, and show confidence in their day-to-day food safety culture and procedures. An unannounced audit means that the auditor may arrive at your facilities at any time after a certain date, so you must be ready at all times. Often, food manufacturers start with an announced audit before going onto an unannounced audit.

The number and types of non-conformances will objectively determine the grading. The criteria for each grade are as followed:

• An AA grade has no more than 5 minors.
• An A is between 5 and 10 minors.
• A B is given for an audit with 11 to 16 minors, or 1 major and up to 10 minors.
• A C is given for an audit with 17 to 24 minors, or 1 major and up to 16 minors, or 2 majors and up to 10 minors.
• A D is between 25 and 30 minors, or 1 major and up to 24 minors, or 2 majors and up to 16 minors.
• An Uncertified grade is given if the audit has 1 or more critical, 31 or more minors, 1 major and 25 or more minors, 2 majors and 17 or more minors, or 3 or more majors.

The frequency of your next audit will then depend on the result you achieve. Non-conformances identified in the audit report are required to be addressed and corrected within 28 days of the audit.

How Do I Achieve the BRCGS Grades?

Some manufacturers worry that an unannounced audit will achieve a lower grade than an announced audit. If a manufacturer has a strong food safety culture, good manufacturing practices (GMP) and an internal audit system in place, the food business operator should be confident in being audited on any given day.

Need a Course?

Take a look at our course library where you can find Good Manufacturing Practice (GMP), HACCP and TACCP Training.

Some manufacturers prefer an unannounced audit as it is a better reflection of their food safety practices, and will often look for suppliers who also opt for an unannounced audit. When choosing suppliers based on their BRCGS audit grade, some manufacturers may put extra weighting towards an unannounced audit grade – for example, preferring a B+ (unannounced) to an A (announced).

The minimum BRCGS grade needed will depend on which retailer a manufacturer is supplying to. Improving your BRCGS grade may open doors to more retailers which were previously closed.

For example, a ready meal company may be able to sell their brand of ready meal in ASDA with a lower BRCGS grade. If that ready meal business then achieves an A+, they might now be eligible to sell their products in M&S, under the M&S own brand and other supermarket own brands.

Whether you are working towards BRCGS or not, we hope you found the above information useful. Should you wish to discuss your business needs further, or would like to know more about how our training can help you, please contact our friendly, helpful sales and support teams on 0333 006 7000 or email sales@highspeedtraining.co.uk.

Further Resources:

• HACCP Training Courses
• Our Guide to Understanding BRCGS
• Food Packaging Materials: Regulations & Different Types
• Cyber Security in Food & Drink Manufacturing: BRCGS Standards
• Vegan Food Production: Guidance on Manufacturing Practices
• Cyber Security in Food & Drink Manufacturing: BRCGS Standards

The post What Does the BRCGS Grading System Mean? appeared first on The Hub | High Speed Training.

With such low investment, the threat of a cyber attack is very much a real prospect for food and drink manufacturers. This article will cover the cyber security threats to manufacturers – including why cyber security is so important, outline the cyber security clauses in the BRCGS standards Issue 8, and suggest how manufacturers might avoid any potential risks.

This article covers the following:

• What are the Cyber Security Threats to Food & Drink Manufacturers?
  • Malware including viruses, worms, Trojans and ransomware
  • Phishing
  • Identity Theft
  • Denial of Service (DoS), Man-in-the-Middle (MitM), Structured Query Language Injection (SQL Injection), Cross-Site Scripting (XXS)
• Why is Cyber Security Important for Food Businesses?
  • Examples of Security Breaches
• BRCGS Cyber Security Standards
• How Do I Meet the BRCGS Standards in Manufacturing?

Use the links above if you’d like to jump to a certain section of the article.

What are the Cyber Security Threats to Food & Drink Manufacturers?

The most common cyber security threats and different types of security risks to an organisation are:

Malware

There are four main types of malware: viruses, worms, Trojans and ransomware. Each of these cyber security threats attack your device in a different way.

The attacker can install the malware onto your device using a variety of methods. All of which rely on downloading software.

Viruses prevent the computer from running efficiently and can result in corrupted files. In some cases, viruses allow the criminals access to your computer by creating a ‘back door’.

Worms can duplicate themselves like clones and can deplete the system resource. Worms can also allow attackers to steal data by creating a ‘back door’ into your computer.

Trojans are hidden in seemingly legitimate software, such as a screensaver or an app, so that people are misled into downloading the malware. Once the Trojan has been downloaded, the malware provides the attacker with access to your device. The attackers will then have access to your computer and will be able to copy your files, delete information, monitor what you are doing, and spread other malware.

Ransomware is malware which makes your files inaccessible until payment is given for their release or decryption. In 2017, the NHS were the victim of a ransomware attack which caused widespread disruption to the service nationwide. The ransomware attack was not targeted and affected organisations globally.

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Phishing

Phishing is the most common type of cyber attack in the UK. Phishing refers to any attempt made by criminals to obtain personal details or information which can then be exploited. Phishing emails appear to be from a trustworthy company or person and deceive people into sharing their confidential information.

Phishing is a social engineering tactic because it exploits human weakness by manipulating people. It is used by cyber attackers because it’s an easy way of targeting large groups of people, with a high success rate.

Social engineering is using human interaction to carry out a cyber attack. It uses psychological manipulation to deceive individuals into making security mistakes or handing over sensitive information. Social engineering tactics often have multiple steps to the attack, using identity theft or impersonation to retrieve the confidential information.

Spear phishing is a type of phishing attack that is directed at specific organisations or individuals. The content of the email is personalised to make it appear as though it is from someone you know and trust.

In 2020, there was a coordinated cyber hack of several Twitter accounts of well known public figures including Barack Obama, Elon Musk, Joe Biden and Jeff Bezos. The attackers gained access to internal systems and, by extension, the accounts through social engineering tactics targeted at internal employees.

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Identity Theft

Identity theft is defined as the theft of your personal details. Identity theft becomes identity fraud when stolen details are used to commit fraud. Criminals may use your identity details to open bank accounts or credit cards, apply for loans or to gain control of your existing accounts.

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Other less well known cyber security threats are:

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Why is Cyber Security Important for Food Businesses?

The food sector has not yet been the target of a high profile cyber attack; however, this has resulted in the sector becoming complacent.

Smaller food business operators, for example, believe that they are at less risk of a cyber attack even though they receive the same number of malicious emails.

Breaches in cyber security have the potential to affect any part of the supply chain as businesses accelerate digital operations. Attacks aim to disrupt operations and threaten the safety, profitability and reputation of organisations. Ransomware has the potential to halt entire food supply chains with no guarantee of files becoming accessible on payment.

Several other methods of cyber attacks could be used to gain access to systems and steal customer data. This would compromise customer trust and open your customers up to identity fraud.

Criminals wanting to tamper with the food product could access systems in place to control CCPs (Critical Control Points) resulting in harm to human health. If this occurs without detection, it would result in additional costs to the food business operator through product recalls.

Smaller businesses with legacy systems such as Windows XP pose greater security risks as the code is longer being maintained with security updates. An ‘if it’s not broken, don’t fix it’ approach could end up costing food business operators more in the long run in trust and monetary value.

An IT department is often responsible for the cyber security measures of a business however all employees should be responsible and have an awareness of cyber security.

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Examples of Security Breaches

JJ Foodservice have recently increased their online security by requiring a unique purchase order ID and pin code following a case of identity fraud. ASDA, Iceland and Brakes were also affected by impersonation. 

In 2016, the American food chain Wendy’s reported a cyber attack in which over 1,000 customer’s card details were stolen. The cyber criminals used malware to gain access to their internal systems.

Need a Course?

Take a look at our business skills course library where you can find Cyber Security, Data Protection and GDPR Training to learn more about security threats.

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BRCGS Cyber Security Standards

Issue 8 of the BRCGS Food Safety Standard introduced cyber security requirements as part of food defence. The introduction of these requirements in 2018 may have required food business operators to implement additional measures and controls in order to fulfil the standards. 

For more information on who the BRCGS are and what they do, read ‘Our Guide to Understanding BRCGS’.

The clauses which require cyber security controls are:

3.2.1. Document Control & 3.3.1. Record Completion and Maintenance 

Documents stored electronically must be stored securely with authorised access, control of amendments or password protection. Files should also be backed up to prevent loss.

3.11.1 Management of Incidents, Product Withdrawal and Product Recall

Procedures must be in place to report and manage situations which impact food safety, legality or quality including cyber security failures and attacks.

6.1.2. Control of Operations

Where possible, controls should be password protected or otherwise restricted for controls critical to food safety.

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How Do I Meet the BRCGS Standards in Manufacturing?

Cyber security falls under TACCP (Threat Analysis Critical Control Point) or is sometimes categorised on its own as CHACCP (Cyber Hazard Analysis Critical Control Point). A risk assessment into the threats of food safety looks into those with the intent to harm.

It could also be considered to be part of VACCP (Vulnerability Analysis Critical Control Point) for cyber attacks without the intent to harm but could cause harm if production is halted. A total food safety culture includes cyber security. TACCP and VACCP assessments often encompass more areas and individuals than a HACCP (Hazard Analysis Critical Control Point) plan as it also covers cyber security in manufacturing and employees.

Cyber security threats can be risk assessed and managed through awareness and a cyber security culture within a business, not just left to the IT department. Employees with access to internal systems should be aware of:

• Clicking on an unsafe link or attachment in an email and unknowingly downloading malware.
• Clicking on links on a website which then downloads malware when you click on it.
• Malware in fake copies of normal software, for example, pirated copies of Microsoft Office.
• Ensuring the Wi-Fi is secure when working away from the office or using a VPN when using an unsecured public Wi-Fi network.
• Frequently changing passwords and using strong (not easy to guess) passwords. 
• Not leaving a computer or laptop unattended, especially when unlocked.
• Updating software to the latest version, ensuring the computer has the latest security patches.

To ensure cyber security in manufacturing, make sure all documents are stored securely, backed up and password protected where possible.

To meet standard 3.11.1, implement a whistleblowing policy and a policy to report cyber security attacks which could impact the safety of food. You should also review the cyber security measures on CCP equipment and ensure it is password protected where possible.

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Complete a risk assessment of your current cyber security measures and implement a continuous improvement approach instead of an ‘if it’s not broken, don’t fix it’ mindset. Cyber security threats should be managed by every employee, consider training staff on safe practices and the consequences of not being cyber security aware.

Further Resources:

• Introduction to Cyber Security Course
• TACCP Quiz
• Our Guide to Understanding BRCGS
• What Does the BRCGS Grading System Mean?
• What are the Most Common Types of Cyber Attack?
• Food Supply Chain: Importance & Management Strategies

The post Cyber Security in Food & Drink Manufacturing: BRCGS Standards appeared first on The Hub | High Speed Training.