5.1.5
Mandatory Food Labels
Mandatory Information on Food Labels
Mandatory Information on Food Labels
According to EU rules, pre-packaged food must be labeled with the following information:
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![Illustrative background for Instructions for cooking the product ?? "content](https://image-v2.cdn.app.senecalearning.com/2018-05/da578a3c-72c9-4baa-858e-5ccbae22d359/shutterstock_141506647,h_400,q_80,w_640.jpg)
Instructions for cooking the product
Instructions for cooking the product
- Cooking time and temperature.
![Illustrative background for List of ingredients](https://image-v2.cdn.app.senecalearning.com/2018-05/1f859012-6608-4f65-a5e6-284b59042b8e/shutterstock_47036527,h_400,q_80,w_640.jpg)
![Illustrative background for List of ingredients ?? "content](https://image-v2.cdn.app.senecalearning.com/2018-05/1f859012-6608-4f65-a5e6-284b59042b8e/shutterstock_47036527,h_400,q_80,w_640.jpg)
List of ingredients
List of ingredients
- Additives/E numbers should be included.
- This requirement makes it easier for people to check if the product suits their dietary needs.
- Lists must emphasise any common allergens (e.g. by underlining or bolding them).
- Lists must start with the main ingredients - they should be in descending weight order.
1Food Preparation Skills
1.1Food Preparation Skills
1.1.1General Practical Skills
1.1.2Knife Skills
1.1.3Preparing Fruit, Vegetables & Using Equipment
1.1.4Cooking Methods: Prepare, Shape & Combine
1.1.5Sauce Making, Tenderising & Marinating
1.1.6Dough & Pastry
1.1.7Shaping & Finishing Dough
1.1.8Raising Agents & Mixtures
1.1.9End of Topic Test - Food Preparation Skills 1
2Food, Nutrition & Health
2.2Micronutrients
3Food Science
3.1Cooking of Food & Heat Transfer
3.2Functional & Chemical Properties of Food
4Food Safety
4.1Food Spoilage & Contamination
5Food Choice
5.1Factors Affecting Food Choice
5.2British & International Cuisines
6Food Provenance
6.1Environmental Impact & Sustainability of Food
6.1.1Food Sources - Intensive & Organic Farming
6.1.2Food Sources - Genetically Modified Crops
6.1.3Food Sources - Reared Food
6.1.4Food Sources - Caught Food
6.1.5Food & The Environment
6.1.6Food & The Environment 2
6.1.7Sustainability of Food
6.1.8Sustainability of Food 2
6.1.9End of Topic Test - Environmental Impacts
Jump to other topics
1Food Preparation Skills
1.1Food Preparation Skills
1.1.1General Practical Skills
1.1.2Knife Skills
1.1.3Preparing Fruit, Vegetables & Using Equipment
1.1.4Cooking Methods: Prepare, Shape & Combine
1.1.5Sauce Making, Tenderising & Marinating
1.1.6Dough & Pastry
1.1.7Shaping & Finishing Dough
1.1.8Raising Agents & Mixtures
1.1.9End of Topic Test - Food Preparation Skills 1
2Food, Nutrition & Health
2.2Micronutrients
3Food Science
3.1Cooking of Food & Heat Transfer
3.2Functional & Chemical Properties of Food
4Food Safety
4.1Food Spoilage & Contamination
5Food Choice
5.1Factors Affecting Food Choice
5.2British & International Cuisines
6Food Provenance
6.1Environmental Impact & Sustainability of Food
6.1.1Food Sources - Intensive & Organic Farming
6.1.2Food Sources - Genetically Modified Crops
6.1.3Food Sources - Reared Food
6.1.4Food Sources - Caught Food
6.1.5Food & The Environment
6.1.6Food & The Environment 2
6.1.7Sustainability of Food
6.1.8Sustainability of Food 2
6.1.9End of Topic Test - Environmental Impacts
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