- Raw material or ingredient substitution
- Changes to the recipe
- Incorrect cleaning
- Change of supplier
- Lack of knowledge
Raw material/ingredient substitution
Changes to the original recipe
Making changes to your recipe or formulation will render both your ingredients listing and nutritional data incorrect. Any reformulation may also effect finished serving sizes and finished product weights, both of which are required for your label in the nutrition panel and product weight.
Improper cleaning of equipment could leave residues of food allergens behind. If these allergens have not been declared on your label or in the ingredients list, you may find your business facing a product recall or even worse killing a customer who may be allergic to certain food ingredients.
Change of Supplier
Changing suppliers may give your business significant raw ingredient savings however different brands may be made up of different compound ingredients (sub-ingredients). This commonly occurs with “pre-mixes” which may have different additives and allergens. A new ingredient supplier premises may also have different allergen exposure than your current supplier. Your finished product may have incorrect food labelling if you have not assessed the impact of the supplier and the raw material on your current product labelling.
Lack of Knowledge
Finally, a lack of knowledge is not a defense for not complying with the law. Regularly keeping up-to-date with labelling laws and reviewing your current labels against recipes and raw ingredient information can help your label compliance. It is imperative that you completely review all packaging proofs prior to printing and using. A simple label review process can save your business a lot of headaches and reduce your compliance risk.
Have your say
Have you got any tips to help prevent incorrect food labelling in your food business? Share your knowledge and experience with the HACCP Mentor community by leaving a comment below this post.