Food Information for Consumers (FIC) and Restaurants: Just the Facts

Since mid December, Food Information for Consumers (FIC) Legislation 1169/2011 has been in effect. In a nutshell (no pun intended), the purpose is to make certain that restaurant patrons are advised if any of 14 specific allergens are on your recipes.

All of us learned the 5 Ws and the H (a part of Key Stage 3 now ) and I thought I would use that method to share a simple overview of what is now required.


Sources:

https://www.connectpos.com/shopify-pos/

https://www.connectpos.com/woocommerce-pos/

https://www.connectpos.com/magento-pos/

https://www.connectpos.com/bigcommerce-pos/

Who Have To Do This

Every institution that sells what is termed"non pre-packaged foods" must offer this information. Including fast food, casual and fine dining restaurants.

What Allergens Has to Be Listed

  1. Celery (and celeriac)
  2. Cereals containing gluten
  3. Crustaceans
  4. Eggs
  5. Fish
  6. Lupin
  7. Milk
  8. Molluscs
  9. Mustard
  10. Nuts
  11. Peanuts
  12. Sesame
  13. Soybeans
  14. Sulphur dioxide

Have a Look at a Food Standards Agency infographic here.

Where You Should Do This

You have choices regarding where you display the data.

  • You can add the data into the menu.
  • You can print it out as a supplement to the menu or on the table.
  • You may post the data (for instance on a signal ). Information has to be posted in a prominent location, someplace your patrons will easily find it (as an example, at the till, in the host station, or in a prominent location near your external drive-through menu).
  • That signal might direct patrons to ask their host for advice.
  • If asked, you're expected to demonstrate the whole recipe.

When Should You Do This

Right now. Restaurants are needed to do so since 13 December 2014.

Why this Is Required

Almost two million people in the united kingdom have food allergies. Annually, 5,000 people are hospitalised: 10 people die because of this. Properly labelling or telling your patrons about allergens in your recipes can save lives.

Find out more about the effect of allergies in the united kingdom here.

Related posts:

/pricing-options-for-different-pos-systems/

/6-must-have-pos-integrations/

/pos-review-connectpos-vs-vend/

/pos-review-connectpos-vs-lightspeed-retail-pos/

/pos-review-connectpos-vs-shopkeep-pos/

/pricing-options-for-different-pos-systems/

Ways to Make It Easy

Maitre'D puts all of the information you will need to share with your clients at everyone's fingertips.

  • At stock time, you can record the contents of the food that you earn and add the information to each recipe.
  • Your servers may see your existing recipes from their workstation or by their tablet.
  • It is possible to print the ingredients of every menu item and immediately know which contain any of those 14 allergens you are expected to disclose.
  • You can print the recipes to your cook team (or show them on a CVM kitchen screen ) to make sure that each and every order follows its own recipe exactly.
  • This considerably reduces the quantity of time necessary for training workers, since the data is immediately available to every employee through Maitre'D.

See also

/pos-review-connectpos-versus-hike-pos/

/offline-pos-machine-you-will-need/

/benefits-of-pos-system-for-brick-and-mortar-stores/

/8-tips-boost-online-presence-for-fashion-brands/

https://www.connectpos.com/pos-transformation-in-physical-store-workflow/

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