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Code Of Practice For Labelling The Origin Of Meat on Menus What is it?
Why? Surveys carried out by the Meat and Livestock Commission in April 2002 show the consumer does not understand the origin of meat in foodservice. 64% of the consumers said they thought that the meat they had eaten out of the home was from the UK. This is not true, and shows clearly that those consumers were not aware of the relatively high proportion of imported meat in British foodservice. The retail market has clearly labelled meat items following regulatory requirements and to satisfy consumer preference. This has created a consumer who is confident with buying meat of known origin in the supermarket and seems therefore to have believed that there would be no difference in the foodservice market. The Draft Code: 1. This Code on Origin Labelling of Meat-based Foods on Foodservice Menus applies to any meal or recipe concept (a ‘dish’) of which meat is a characterising ingredient. This includes any dish where main/major prominent ingredient is meat or meat based (eg meat which has been cured, smoked or otherwise preserved). For these purposes, ‘meat’ includes offal, which is viewed as meat by the consumer. 2. The origin of the meat in dishes shall be indicated in accordance with this Code on foodservice menus. ‘Menu’ includes any signage on or outside the premises which is intended to give a message to a consumer about the dish or its availability when a decision is being taken by the consumer about selecting a dish. 3. The indicated origin of the meat should be based upon the origin of the meat as provided by the supplier, and records should be kept to ensure this is traceable to the dish being provided to the consumer. “origin” should be a reference to the area were the animal has spent the most of its life. 3.1a This should, for all accounts, be clearly stated on the packaging which the meat was delivered in and by a delivery note/receipt. This should also relate to the specification which the caterer has agreed with the supplier Evidence of the origin should be readily available for consumer information, on request. 3.1b The Food Supplier (at any critical supply point) should clearly identify the origin of the meat to the buyer by labelling and with traceable documentation. 3.3 The menu labelling should include the country(s) of origin (or county, district or farm address (if generally recognised)), and/or as a reference to the buying regime employed. e.g. our meat is from Devon and from Cornwall (60%/40%); our Lamb is from Wales between August and January and from New Zealand between February and July (or, for the rest of the year). 3.4 References in terms of continents must also specify the country(ies) of origin. 3.5 Labelling meat as “local supply” must be qualified by a named town/village easily recognisable by the consumer. The use of ‘local’ should be restricted to meat sourced from animals whose origin is within 35 miles of the foodservice outlet. 3.6 References can be made to regional and branded labels of meat (Lakeland Beef etc.), but confirmatory evidence should be readily available to the consumer on request. 3.7 Reference should only be made to a breed of animal as long as the origin of the meat is also supplied (Pork Pie made with Gloucester Old Spot from Yorkshire; or Aberdeen Angus fillet steak from (Local/Region/country). It is particularly important to do this where the breed includes a geographical term. 4. Examples 4.1 Descriptor inclusive. Pot Roasted Silverside Of Yorkshire Reared Aberdeen Angus, With A Port And Thyme Jus Fillet of Belgian Blue Beef from Chesterfield Beetroot Mash And Fennel With Truffle Stir Fried Gloucester Old Spot From Worcester With Pak Choy And Celery Hot Gammon Pie With Peas And Potatoes (Danish Pork Cured To A Traditional Recipe In The UK) Whole English Lamb On The Rotisserie Spit. Northumbria Calves Liver With Yorkshire Bacon, Sweet Potato Mash And Sage Gravy. 4.2 Menu Section Descriptor A, From the Grill: Rib eye steak Sirloin Steak T-bone Steak All served with a choice of Sauces The meat served on the Grill Menu is from Argentina (June – July) and Namibia (rest of year) Or The meat served on the Grill Menu may be from Argentina (60%) or Namibia (40%) B, Sandwich Selection Hot Pork Bap with Cranberries and Apple Traditional BLT with a choice of extra fillings Bookmaker Sandwich All served with a side salad and crisps (Beef from UK. Pork/Bacon from Denmark. Lamb is From New Zealand except June –December when UK supply is used) C, The Table D’hôte menu is comprised entirely of Scottish meat 4.3 Menu General Descriptor The meat served on this menu or in this restaurant(s) will be from a range of countries within the European Union including Germany, France, UK and Italy, unless otherwise stated. The meat served on this menu is sourced from within Britain and Ireland (or the British Isles) only (unless stated on the dish) 4.4 Statements: This (Restaurant/pub/cafe/hotel/etc.) complies with the 2003 Code of Practice for Menu Transparency as developed by the Meat and Livestock Commission. All origin information relating to the objects and produce of a meat nature on the menu has been documented to provide a fully traceable supply chain. Appendix: The Definition of Foodservice: Any establishment which sells prepared food intended to be eaten either on or off the premises which is not labelled when provided to the purchaser. The European Union has introduced a generic definition of ‘meat’ as skeletal muscles of mammalian and bird species recognised as fit for human consumption with naturally included or adherent tissue, where the total fat and connective tissue content does not exceed specified values. While this definition excludes most head meat (including tongue), mechanically recovered meat, tail meat and all offal (including heart, liver and kidney), this Code applies to dishes containing any of these ingredients. The Food Safety Act 1990 prohibits the labelling or advertising of food in ways which describe it falsely or which are likely to mislead a purchaser about it's 'nature, substance or quality'. This means that when origin transparency is applied to menus, the origin information must be accurate and presented in a way which does not mislead consumers. The Food Labelling Regulations 1996 require food ready for delivery to the ultimate consumer or to catering establishments to be marked or labelled with the place of origin of the food if failure to do so might mislead a purchaser as to the true origin. "I congratulate the MLC for leading this initiative to give people more choice and information when eating out." (Rt Hon Tony Blair MP, Prime Minister). Download the Draft Document  Download the Q&A Document Click here to submit your comments or questions. |
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