The Belgian food agency has found problems with food labels in more than half of inspections during an operation across the country.
The Federal Agency for the Safety of the Food Chain (FASFC) in Belgium reported that 53 percent of the controls showed that one or more product labels did not meet the requirements in European regulation or did not include mandatory information.
Around 150 FASFC officers took part in the operation looking at the labeling of pre-packaged foodstuffs in June. More than 1,240 retail outlets were visited throughout Belgium.
Labels provide important information for the consumer, such as the expiry date, and accurate information on allergens that must be written in the correct language.
Food labeling problems
Inspections on the topic were announced in advance and the aim was to raise awareness among companies on the importance of correct labeling for food safety.
In almost 20 percent of cases, the non-conformities found on labels presented a risk to consumer health. In a third of cases, correct indication of the expiry date was missing, in more than 22 percent of checks, the full list of ingredients was not included on the label, and in 20 percent of cases allergens were not highlighted.
In almost a quarter of cases, the label was not in the language of the region where the product was sold. Other shortcomings included absence of the sales name or contact details of the responsible operator. These details provide information to consumers and help them make an informed choice about a product.
Warnings and fines were issued in 36 percent and 17 percent of cases, respectively. FASFC ensured that labels were corrected by reporting the non-conformities directly to those responsible for labeling. Several dozen cases involved operators in countries such as the Netherlands, Bulgaria, Poland, and Germany.
Aline Van den Broeck, FASFC spokesperson, said: “The results of this targeted action show that companies still need to be more aware of the importance of correct food labeling to guarantee consumer safety. Every day, more than 700 FASFC inspectors are present in the field to monitor food safety. We take every opportunity to inform professionals and explain the regulations to them.”
Taco opinion
Belgian experts have also said food products intended for tacos cannot be kept at a temperature of up to 30 degrees C (86 degrees F) for three hours because of the microbial risk.
The Scientific Committee provides opinions in relation to risk assessment and risk management on topics of interest to FASFC.
Salmonella, Shiga toxin-producing E. coli (STEC), Listeria monocytogenes, and Bacillus cereus were identified as relevant hazards. Food products were cooked charcuterie, pasteurized cheese, and heated vegetables used to make tacos that are prepared on site on request for immediate consumption.
Experts said that based on the available information, which included shelf life tests, challenge tests and simulations, the requested deviation of storage for three hours at room temperature (with a maximum 30 degrees C) instead of the legal temperature of 7 degrees C (44.6 degrees F), is not acceptable in terms of food safety.
Time/temperature combinations that are acceptable for the products concerned during taco preparation range from 30 degrees C (86 degrees F) for a maximum of 30 minutes to 22 degrees C (71.6 degrees F) for up to 1 hour and 15 minutes.
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