Food labelling regulations

    OCR
    GCSE

    The study of food labelling regulations centers on the Food Information Regulations 2014 (FIR) and subsequent amendments, including 'Natasha's Law' (2021). Candidates must understand the legal obligations placed on food business operators (FBOs) to ensure consumer safety and informed choice. The scope encompasses mandatory back-of-pack information, voluntary front-of-pack nutritional profiling (traffic lights), and the critical distinction between 'Use-by' (safety) and 'Best-before' (quality). Mastery requires analysis of how legislation mitigates health risks, specifically regarding the 14 major allergens and Pre-packed for Direct Sale (PPDS) items.

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    Objectives
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    Exam Tips
    4
    Pitfalls
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    Key Terms
    4
    Mark Points

    What You Need to Demonstrate

    Key skills and knowledge for this topic

    • Credit identification of the 14 mandatory allergens which must be emphasised (e.g., bold, italics, or underlined) in the ingredients list.
    • Award marks for clearly distinguishing 'Use by' (microbiological safety/pathogens) from 'Best before' (organoleptic quality/texture).
    • Candidates must link nutritional data (Reference Intakes/Traffic Lights) to specific dietary needs (e.g., reducing saturated fats for CVD prevention).
    • Credit evaluation of marketing claims (e.g., 'low fat') by cross-referencing with the mandatory nutritional declaration per 100g.

    Marking Points

    Key points examiners look for in your answers

    • Credit identification of the 14 mandatory allergens which must be emphasised (e.g., bold, italics, or underlined) in the ingredients list.
    • Award marks for clearly distinguishing 'Use by' (microbiological safety/pathogens) from 'Best before' (organoleptic quality/texture).
    • Candidates must link nutritional data (Reference Intakes/Traffic Lights) to specific dietary needs (e.g., reducing saturated fats for CVD prevention).
    • Credit evaluation of marketing claims (e.g., 'low fat') by cross-referencing with the mandatory nutritional declaration per 100g.

    Examiner Tips

    Expert advice for maximising your marks

    • 💡When analysing a label stimulus, explicitly quote data (e.g., '15g sugar per 100g') to support any health claims made in your answer.
    • 💡Memorise the 14 allergens; examiners expect specific identification (e.g., 'contains cereals containing gluten' rather than just 'allergens').
    • 💡For 'Discuss' questions, structure responses with a point, explanation, and specific link to consumer impact (PEE paragraph structure).
    • 💡Ensure you can calculate energy values if required: 1g Fat = 9kcal, 1g Protein/Carbs = 4kcal.

    Common Mistakes

    Pitfalls to avoid in your exam answers

    • Interchanging 'Use by' and 'Best before' dates; failing to identify that 'Use by' is a critical safety instruction.
    • Stating 'ingredients list' is required without specifying that ingredients must be listed in descending order of weight.
    • Vague assertions like 'it is healthy' without referencing specific nutrient data or Reference Intakes (RI) to support the claim.
    • Confusing 'nutritional labelling' (mandatory back-of-pack) with 'traffic light' schemes (voluntary front-of-pack).

    Study Guide Available

    Comprehensive revision notes & examples

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    Key Terminology

    Essential terms to know

    Likely Command Words

    How questions on this topic are typically asked

    State
    Explain
    Discuss
    Evaluate
    Justify
    Assess

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