• The measure of detailing the label of the finished preparation in public food is regulated by ANPC through Order no. 201/2022 and will enter into force starting on December 20, 2022.
Giving the example of parents who, for the safety of their children, carefully read the product label before deciding to purchase it and avoid those with a high intake of additives and other chemical products, the specialists of the National Authority for Consumer Protection (ANPC) argue that the measure of detail of the label of the finished food in public food was taken for the benefit of consumers, so that they can make an informed decision when choosing a product.
The press release released by ANPC explain: "if, in accordance with EU Regulation no. 1169/2011, there is an obligation to present all data related to the ingredients of food products and their nutritional values, on their labels, and the consumer can read and know all these details, when buying a product from store, it is also normal to find the same type of information that describes a culinary dish served in a public catering location."
For the benefit of consumers
The measure of detailing the label of the finished dish in public catering was adopted following the analysis by ANPC specialists of several lists of dishes served by public catering units, the ingredients, raw materials, as well as the finished products, according to the information provided by the labels of each or of the menu items.
The ANPC press release also mentions: "All the more so since, in public food, the economic operator purchases products or raw materials on the label of which this information is stipulated, but the consumer is deprived of the right to know them, the product not being served with packaging, of course. In this way, by displaying this product data in the menu list, consumers can make an informed decision when they choose, in such a unit, one product or another".
Units with direct and/or distance sales, to which the provisions of Order no. 201/2022 apply, without limitation, are: restaurants (classic, specialized, canteen-restaurant, self-service, etc.), brasseries, pizzerias, breweries , bars, cafes, fast food including drive-in, buffet units, rotisseries, confectionery units, pastry shops, teahouses, summer terraces/gardens, units for organizing events.
The necessary information
According to the quoted source, this Order indicates: the quantity of the constituent ingredients of a dish (eg: pork tenderloin - 140g, with a side dish of rice with vegetables - 140g [rice, water, vegetables - 30g (carrot, zucchini, peppers fat, in variable amounts), vegetable oil, salt, flavor enhancer: sodium glutamate]); additives are entered in the list of ingredients with the category name (eg: acidifier, etc.) followed by the EU numerical code (eg: E 330) or the specific name (eg: citric acid). Thus, as an example: acidifier – E 330 or Acidifier – citric acid; flavor enhancer: E621 or flavor enhancer: sodium glutamate. ANPC mentions that the list of additives can be found in Regulation (EC) no. 1333/2008 on food additives.
It's not missing either nutritional declaration, which must include the following elements: the nutritional value expressed in Kj and kcal, and the amounts of fat, saturated fatty acids, sugars and salt, all expressed in grams.
If the number of listed nutritional elements is increased, the complete nutritional declaration will be entered, respectively: the energy value expressed in Kj and Kcal, the amount of fats, saturated fatty acids, carbohydrates, sugars, proteins, salt, all expressed in grams.
Declaration of nutritional values
At the same time, the declared values must be average values based, as the case may be, on the following factors: the analysis of the food product carried out by the manufacturer; a calculation based on known or actual average values of the ingredients used; a calculation based on generally established and accepted data.
ANPC specifies that components with allergenic effects must be indicated, according to the provisions of Order no. 163/2021 for providing information on the presence of substances or products that can cause allergies or intolerance in unpackaged food products, as well as food from frozen products.
In accordance with the provisions of Order no. 201/2022 "the information must be written in a visible, easily accessible, legible, indelible place and not hidden by other written or photographic materials, next to the product, on a panel/menu".
To ensure consumer information at direct sales (including drive-in units), menu lists are used, but digital display systems through panels/screens, as well as the QR code, can also be used, and the service staff must ensure consumer information as a result of their request. When selling at a distance, the information must be found both on the website of the economic operator and on the price tag or the transport packaging.
Also, for orders placed by phone, if the consumer cannot access the economic operator's website, he must respond to the consumer's requests for information about the product.
Article written by Gabriela Dan, Editor of Arta Albă
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