Disclosure of Allergens made Mandatory by EU Regulation

Disclosure of Allergens made Mandatory by EU Regulation

UK Experts addresses Hospitality and Food Industry in Malta

A new EU Regulation on the provision of food information to consumers will change existing legislation on food labelling. This includes a requirement to state nutritional information on processed foods, the origin of unprocessed meat from pigs, sheep, goats and poultry. Under the new regulation it will also become mandatory to highlight allergens, such as peanuts or milk, in the lists of ingredients.

Anticipating the changes, the Malta Business Bureau, in conjunction with the British High Commission, organised two practical workshop sessions aimed at educating and informing the hospitality and food importers. Lecturers and students from the Institute of Tourism Studies (ITS) also participated in the workshops. Operators had the opportunity to learn about the new food labelling requirements of the new EU Regulation. The workshops also served to train the participants on how to handle allergens during the preparation, cooking and final presentation of freshly-made meals. The workshops were organised in collaboration with the Malta Hotels and Restaurant Association (MHRA) and held at ITS.

Two senior food policy experts from the UK Food Standards Agency, Dr Chun- Han Chan and Ms Tendy Lindsay, conducted the workshops. They led discussions on the new EU food safety rules and outlined ways to make mandatory information about all food allergens more accessible to customers. Dr Chan and Ms Lindsay also had the opportunity to meet the senior officials from the Malta Tourism Authority and the Environment Health Directorate.

This training was a collaboration between the Malta Business Bureau and the British High Commission. HE Mr Rob Luke, the British High Commissioner, commended the joint initiative, remarking that “This is just one of many examples of British and Maltese professionals sharing their knowledge and exchanging information. I am delighted that we were able to work with the MBB and the UK Food Standards Agency on this important initiative on a subject that affects us all.”