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The UK Food Information Amendment, also known as Natasha’s Law, comes into effect from October 2021 and will require all food businesses to provide full ingredient lists and allergen labelling on foods prepackaged for direct sale on the premises.

Overview

This webinar is in partnership with LUPC and Panache Consultancy. 

From 1 October 2021, the requirements for pre-packed for direct sale (PPDS) food labelling will change in Wales, England, and Northern Ireland.

These changes extend the already established allergy labelling requirements to products made on the premises they are being sold at, in a bid to help protect consumers by providing potentially life-saving allergen information on the packaging. Whilst the requirements are quite straightforward, the introduction of Natasha's Law is likely to create some challenges to caterers and particularly with  COVID -19  still impacting businesses, there is likely to be a continued reliance on packaged products, so it is imperative that this is done correctly.

We will discuss the impact of COVID- 19 on the catering environment and discuss how to  navigate  a  return to normal services post COVID and the impact on compliance.

The course offers an outline to the legal requirements; practical implementation advice and the opportunity to ask questions about the legislation and consequences of noncompliance.

The session will last 30 minutes, with an opportunity for questions after.

Panache are one of the UK’s leading independent catering and facility management consultancy companies and are the number 1 ranking catering consultants on the LUPC consultant’s framework. 

This session will be delivered by Jon Rook, Jon has been Managing Director of Panache South Limited for 6 years and has more than 30 years’ experience within the catering and hospitality industry including roles as Head of Catering and Conferences for Downing College, Cambridge, and Head of Hospitality Services at the University of Southampton.

Jon is a Fellow of the Institute of Hospitality and is former chairman of the Southern Branch and a Professional Member of the FCSI (Foodservice Consultants Society International).

In 2012 Jon attained his master’s degree in ‘International Hospitality Design and Management Consultancy‘ from Sheffield Hallam University.  He also holds a HND in Hotel & Catering Management, City and Guilds 706/1 & 2, Prince 2 Project management Practitioners certificate and the Advanced Food Hygiene qualification. Jon is a register trainer for the Chartered Institute of Environmental Health and teaches food hygiene courses to level 3.  

 

 

Pricing

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