Menu traceability takes centre stage
by Max Gosney
Pub Chefs must log detailed records of all supplied ingredients for up to five years as part of new European Union (EU) rules to improve menu traceability.
Caterers are required to maintain detailed descriptions of all food deliveries and their sale to customers by Article 18 of the General Food Law.
The EU has devised plans to "harmonise implementation" of the legislation, which was introduced on 1 January 2005, and aims to implement fixed "traceability systems".
Detailed food records will help locate the source of food poisonings or contamination hitting European eateries according to the EU.
Commission spokesperson Philip Tod said firms must keep records of foods for five years, except for perishable produce for which details must be kept for six months.
Data must be recorded to varying levels according to the size of the food business. Gastro pubs will be forced to declare "level one" information to inspectors (as detailed below).
Chefs will not, however, have to log the names and addresses of customers under the EU law. The legislation has been greeted with indifference among pub operators. Bill Dax, marketing consultant/financial manager, at the Palmer Arms, Dorney, Eton, Buckinghamshire, said: "I'm not a fan of any more red tape. However I can see why it is needed in the event of a food scare. I think in terms of good practice the industry's got to do everything it can to comply with the EU law."
How EU rules will hit your pub:
1. Pubs must keep records of all foods from "farm to fork"
2. Details may be paper or computer based, according to Food Standards Agency advice.
3. Caterers must record a base amount of information on foods including: the name and address of the supplier, the product type, the date of sale or delivery, and reciprocal information for customers.
