Food Standards Summary

Transcription

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2 Contents Food Standards Summary... 3 Explanation... 7 Eggs & Hidden Egg (includes any egg containing product, or sub-ingredient)... 7 Poultry (including any poultry containing product, or sub ingredient) Pork (including any pork containing product, sub ingredient) Beef Veal Wild Seafood Farmed Seafood... 28

3 Food Standards Summary All foods purchased, sold, promoted, endorsed or in any way connected with the Jamie Oliver brand must comply with the following standards. Eggs & hidden egg (includes any egg containing product, or sub-ingredient) Products must be labeled with one of the following: RSPCA Approved Farming Scheme (Barn Laid or Free-Range) Free-Range (FREPA approved) Organic (ACO approved) Local equivalent to one of the above* Poultry (including any poultry containing product, or sub ingredient) Products must be labeled with one of the following: RSPCA Approved Farming Scheme (Indoor or Outdoor) Free-Range (FREPA Approved) Organic (ACO Approved) Local equivalent to one of the above* Please note Cage-Free, Barn-Raised and Hormone-Free, No-added Hormones and Antibiotic-Free are not valid welfare claims for poultry.

4 Pork (including any pork containing product, sub ingredient, or UK produced cured meat) Products must be labeled with one of the following: RSPCA Approved Farming Scheme (Outdoor or Combination systems, usually marketed as Free-Range or Outdoor Bred ) Bred Free-Range / Outdoor Bred Free-Range Organic Local equivalent to one of the above* Please note Sow-Stall Free is not a valid welfare claim. Whilst it is a positive message, it does not benefit the meat production pig. Beef Products must be labeled with one of the following: No Added Hormones / Free of Hormone Growth Promoters (HGPs) Grass-Fed (must also be free of added hormones) Organic Local equivalent to one of the above* For best animal welfare practice on farm, including cattle that spend a portion of their lives in a feedlot, we would encourage the use and implementation of the RSPCA s vision for Better Cattle Welfare. Veal - Must be from source which can demonstrate higher-welfare farming. Please see explanation for detail of welfare required. All meat & poultry products - Must be fully traceable back to the batch of, or individual farms from which the animal was produced as well as the abattoir and processing plants used. - This information must be instantly available upon request, and provide part of the specification for products supplied to the group. - All animals passing through an abattoir must be stunned prior to slaughter, including religious slaughter practices. - Game meats must be from a wild source unless otherwise agreed by The Food Team. - All wild game must originate from a licensed game-keeper with full traceability information available.

5 Wild Seafood - Must be from a sustainable source, with evidence of sustainability available upon request. - Marine Stewardship Council (MSC) certified products are a responsible choice where you see them, and must be used where they are a viable option. Visit for a list of sustainable seafood products. - A reputable seafood guide should be used to ensure seafood choices are sustainable. An example is the Australian Marine Conservation Society s Sustainable Seafood Guide. This can provide useful information on fish to use or avoid. Farmed fish appearing on the red list should only be used if independent evidence of sustainability is available as detailed below. - Consumers should be encouraged to eat a wider variety of seafood, reducing the heavy targeting of specific species. Farmed Seafood - Products must be certified to one of the following: o GlobalGAP o Best Aquaculture Practice (BAP) 2 star and above o Aquaculture Stewardship Council (ASC) Certified o Organic o Local equivalent to any of the above* All Seafood Palm Oil - Must be fully traceable back to the batch of, or individual sources from which the fish were sourced, as well as any processing plants used. - This information must be instantly available upon request, and provide part of the specification for products supplied to the group. - Palm oil should not be used in any Jamie Oliver branded products. - If used in any other application, a recognised certificate of sustainability must be available.

6 Additives - Additives are permitted where they are absolutely necessary for food safety, or maintaining product quality. - Flavours and colourings should be natural. Artificial and nature identical flavours and colourings are not permitted. - Below is a list of the only additives which are permitted for use in our foods. These may be added as ingredients or processing aids. - No more than five additives are permitted in any product purchased, developed, or linked with the Jamie Oliver Group, without consent from the Food Team or Jamie Oliver. Products with excessive use of additives will be compared to industry benchmark products to assess the necessity of additives. Permitted Additives Acetic acid Adipic acid Alginate Alpha tocopherol (vitamin E) Ammonium compounds Amylase Ascorbic acid (vitamin C) Ascorbyl palmitate Beta-carotene Calcium propionate Calcium stearoyl lactylate Carbon dioxide (carbonated water) Carboxymethylcellulose (CMC, Cellulose gum) Carrageenan Citric acid Cysteine Datem Dextrin Diacylglycerol Food starch, modified Fumaric acid Gelatin Ginseng Gluconic acid Glucono delta-lactone Magnesium gluconate Sodium gluconate Zinc gluconate Glycerin (glycerol) Inulin Lactic acid Lecithin Malic acid Maltodextrin Mono- and diglycerides Natamycin (pimarcin) Niacin (vitamin B3) Nisin Oat Fiber, wheat fiber Oligofructose Pantothenic acid (and sodium pantothenate) Papain Pectin (and sodium pectinate) Phosphoric acid Phytosterols and phytostanols Polyglycerol polyricinoleate (PGPR) Polysorbate 60 Potassium chloride Pyridoxine (vitamin B6) Riboflavin (vitamin B2) Silicon Dioxide Calcium silicate Sodium stearoyl lactylate Sorbic acid Sorbitan monostearate Starch and modified starch Stearic acid Tartaric acid Potassium acid tartrate Sodium potassium tartrate Sodium tartrate Taurine Thiamin mononitrate (vitamin B1) Triacetin (glycerol triacetate) Vegetable oil sterols Vitamin D (D3) Dextrose Fructose Invert sugar Isomalt Polydextrose Salt Sugar Annatto Benzoic acid Caffeine Casein Karaya gum Arabic gum Guar gum Locust bean gum Tragacanth gum Xanthan gum Lactose Sodium bisulphite Sodium caseinate Sulphites Sulphur dioxide Ginkgo Sodium nitrate Sodium nitrite

7 Explanation Eggs & Hidden Egg (includes any egg containing product, or sub-ingredient) Eggs & hidden egg (includes any egg containing product, or sub-ingredient) Products must be labeled with one of the following: RSPCA Approved Farming Scheme (Barn Laid or Free-Range) Free-Range (FREPA approved) Organic (ACO approved) Local equivalent to one of the above* If the above accreditations are not available, the following criteria outline the minimum standards required to comply as a valid equivalent.

8 Higher-welfare indoor egg-laying barn system (equivalent to RSPCA Approved Farming Scheme) Environment / Housing Minimum lighting of 10lux throughout the barn during the day. Nesting boxes. Good quality, dry litter to enable foraging and encourage natural behavior. Managed ventilation to control air quality, free from strong ammonia smell. Perches or decks should be provided to allow Hens to perch and encourage active behavior. These should be available at a minimum of 15cm per bird. There must be at least 10cm of feeder/bird and at least one drinker/10 birds. There must be one nest for every 7 birds or 1 m 2 of nest space for every 120 birds. Water and feeding troughs are raised so that the food is not scattered. Any form of caged confinement is not permitted. Stocking Densities Maximum 9 birds per m 2 usable area Nesting areas cannot count as usable space Livestock Management Antibiotics must only be used to treat illness. Birds must be inspected at least once a day. At the end of each laying period the respective houses are completely cleared and disinfected.

9 Free Range Egg-Laying Hens For free range (outdoor) egg production, the sheds should meet RSPCA Approved Farming Scheme Standards for Barn Eggs (indoor), but with the addition of the below. Environment / Housing Must have continuous daytime access to the range. Pop holes must be open by 9am, and closed at dusk. Outdoor vegetation must be well managed with natural soil and grass. Adequate shade/shelter must be sited 30 to 50 meters from the house. For flocks with 1000 birds or more, pop holes must be minimum 350mm high and 2m wide to allow easy passage of Hens. There must be at least one pop hole per 1000 birds. Stocking Densities Indoors Maximum 9 birds per m 2 usable area Nesting areas cannot count as usable space One hectare of outdoor space must be provided per 1500 hens in fixed housing systems and one hectare per 2500 hens for rotational systems. Livestock Management Antibiotics must only be used to treat illness. Birds must be inspected at least once a day. At the end of each laying period the respective houses are completely cleared and disinfected. Organic For organic egg products, these must be certified by ACO, with certificates available on request.

10 Un-acceptable Standards Caged and Enriched Cage These are on-pack marketing claims that could mislead the consumer into believing products are premium. There are no acceptable welfare standards associated with these claims. Packs labelled with these standards contain eggs laid by Hens which are housed in cages with restricted movement and limited ability to exhibit natural behavior.

11 Poultry (including any poultry containing product, or sub ingredient) Poultry (including any poultry containing product, or sub ingredient) Products must be labeled with one of the following: RSPCA Approved Farming Scheme (Indoor or Outdoor) Free-Range (FREPA Approved) Organic (ACO Approved) Local equivalent to one of the above* Please note Cage-Free, Barn-Raised and Hormone-Free, No-added Hormones and Antibiotic-Free are not valid welfare claims for poultry. If the above accreditations are not available, the following criteria outline the minimum standards required to comply as a valid equivalent.

12 Higher-welfare indoor chicken system (equivalent to RSPCA Approved Farming Scheme) Environment / Housing Environmental enrichment must be provided for the chickens at no later than 7 days of age. This can be provided in the forms of: o o o o o perches straw bales pecking objects light reflectors and scattering of whole grain This allows chickens to exercise normal inquisitive behavior and encourages exercise, which helps to strengthen muscles and improve health. All indoor chicken sheds should have a minimum 10 lux during daylight hours, with an average across the shed being a minimum of 20 lux. This encourages active behavior amongst the chickens and helps to prevent lameness. Light levels in the shed must be managed, with lighting records available on request. Ammonia levels in the sheds should be monitored and not exceed 15ppm.

13 Stocking Density Stocking density must not exceed: o 34kg / m 2 for tunnel ventilated sheds with air cooling systems and extraction fans o 28kg / m 2 for sheds with open sides Even when fully grown, this will allow the birds to have adequate space, although many will choose to flock together. Once settled, birds should space evenly through the shed and not be afraid of human contact. Livestock Management Antibiotics must only be used to treat illness. There must be no animal by-products in any feed fed to the birds. When fully grown and ready for processing, chickens should have clean breasts. If breasts are more dirty than those shown here, this would suggest flooring in shed in inadequate.

14 Free-Range Chicken If a chicken product is labeled Free-Range, the indoor environment should be as per RSPCA Approved Farming Scheme for indoor, with the addition of the following: Environment / Housing Free-Range production must encourage the birds to venture outside. This can be done through planting trees and creating shade and shelter outside. An area of shade must be provided equivalent to 20% of the indoor floor space where strong and hot sunlight is common. Outdoor space should always be natural vegetation. Available outdoor space must be at least equal to the space within the shed. The shed must be equipped with pop holes equivalent to 30% of the length of the shed. Birds must be introduced to the outdoors as soon as they are reasonably feathered, after 28 days at the latest.

15 Other Poultry All other poultry animals must be raised to standards equivalent to those set out for chicken, with the following differences: Turkey: Stocking Density Higher-welfare Indoor: a. 28kg per m 2 for natural ventilation systems b. 30kg per m 2 for mechanical ventilation systems, where bird liveweight at catching is 5kg or less c. 35kg per m 2 for mechanical ventilation systems, where bird liveweight at catching is greater than 5kg. Free-Range sheds: a. 28kg per m 2 for sheds with natural ventilation systems b. 35kg per m 2 for sheds with mechanical ventilation systems PLUS outdoor space must be equal to or greater than the space available within the shed. Organic: a. 25kg per m 2 within sheds PLUS one hectare range space per 800 birds (or 12.5m 2 per bird). Duck: Environment / Housing All farmed duck must have full body access to open water. Stocking Density Higher-welfare Indoor: a. 28kg per m 2 for sheds with natural ventilation systems b. 30kg per m 2 for sheds with mechanical ventilation systems Free-Range sheds: c. 28kg per m 2 for sheds with natural ventilation systems d. 30kg per m 2 for sheds with mechanical ventilation systems PLUS outdoor space must be equal to or greater than the space available within the shed. Organic: a. 25kg per m 2 within sheds PLUS one hectare range space per 2000 birds (or 5m 2 per bird).

16 Unacceptable Standards for Poultry Cage-Free, Antibiotic-Free and Hormone-Free All poultry reared for meat (not eggs) will be housed in barn conditions. This is the basic method for rearing poultry. Products labeled as cage-free are not offering anything more than the basic rearing method for a chicken or other poultry. Products labeled only Hormone-Free and/or Antibiotic-Free are not offering anything above minimum legal requirements. Food law prohibits the use of added hormones or subtherapeutic antibiotics in the rearing of chicken products. Some retailers or brands use these terms on pack as a selling point, which could be misleading to consumers.

17 Pork (including any pork containing product, sub ingredient) Pork (including any pork containing product, sub ingredient, or UK produced cured meat) Products must be labeled with one of the following: RSPCA Approved Farming Scheme (Outdoor or Combination systems, usually marketed as Free-Range or Outdoor Bred ) Bred Free-Range / Outdoor Bred Free-Range Organic Local equivalent to one of the above* Please note Sow-Stall Free is not a valid welfare claim. Whilst it is a positive message, it does not benefit the meat production pig. If the above accreditations are not available, the following criteria outline the minimum standards required to comply as a valid equivalent.

18 Sows all systems Environment / Housing Outdoor rearing of pigs is preferred. Indoor rearing may be used where weather conditions prevent outdoor rearing from being possible. Sows should be grouped together. If sows are mixed with unfamiliar sows, this should be done in a way to minimise aggression. Wallows / cooling systems must be provided depending on climate to control heat stress in sows. For outdoor bred pork, sow arks or farrowing huts should be clean and comfortable, contain thick straw and with ventilation through both ends. This is to help the sow to remain cool and comfortable through warmer weather. For production where farrowing crates must be used to protect piglets in indoor systems, these crates should have the facility to be opened at all times other than the farrowing. This is to allow free movement of the Sow. Straw bedding material should also be provided to allow Sow to exhibit natural farrowing behavior.

19 Stocking Density For both indoor and outdoor production, gestating sows should have: o Minimum floor space of 3.5m 2 per sow. o Minimum lying area of 1.5 m 2 per sow. Livestock Management Tail docking of sows is not permitted. Teeth clipping of sows is not permitted.

20 Meat Pigs Environment / Housing Piglets Weaning (separation from Sow) Finishing

21 Comfortable bedding and shelter must be provided for indoor and outdoor systems. Access to deep straw or other suitable media to encourage proper expression of rooting, pawing, mouthing and chewing behaviours. Access to an area that provides at least 8 hours of natural day light / or high level artificial light (minimum 50 lux). A period of continuous darkness for at least 6 hours. Access to shelter which is windproof and waterproof. Pigs must have a solid, bedded lying area. Fully slatted floors or fully concrete floors are not permitted. Pigs must always have plenty of fresh, dry bedding material, such as straw. If pigs have access to outdoors, they must also have access to shelter or shade, and to cooling wallows, dips or showers. Forms of environmental enrichment must be provided. These must include one or more of the following: o Chains o Balls o Straw bales In the case of cured meats, pigs must be reared without the use of sow stalls where facilities exist. Stocking Density Minimum space allowances for growing pigs should be as follows: Live Weight (kg) Bedded Lying Total Area (m 2 ) Area (m 2 )

22 Livestock Management Weaning should happen no earlier than 21 days. Weaning outdoors is preferred, where the climate permits. For pigs that are weaned indoors, conditions must adhere to the standards for finishing as below. Teeth clipping and tail docking is not allowed. Surgical castration is not allowed. Immunocastration is permitted. Use of sow stalls is not permitted. Antibiotics must only be used to treat individual medical issues. Transport to slaughter, and slaughter itself must be carried out in a way that keeps stress to the absolute minimum possible. Male pigs reared for curing or fresh meat that undergo castration, must be administered an anesthetic such as Lidocaine, and the process must be carried out in the first week after birth. If stockmanship is good within the group, pigs will respond well to human contact.

23 Beef Beef Products must be labeled with one of the following: No Added Hormones / Free of Hormone Growth Promoters (HGPs) Grass-Fed (must also be free of added hormones) Organic Local equivalent to one of the above* For best animal welfare practice on farm, including cattle that spend a portion of their lives in a feedlot, we would encourage the use and implementation of the RSPCA s vision for Better Cattle Welfare. If these claims are not available on pack, evidence must be available to demonstrate the following welfare requirements have been met: Environment / Housing Management of welfare should be adapted to extreme weather conditions For excessive heat this could include: o Fixed shade o Portable shade o Water cooling systems Feed yards should be sloped to promote proper drainage away from resting / loafing areas, water supply, feed troughs/bunks and fence lines.

24 Stocking Density 13m 2 per animal minimum Feeder space should be allocated as follows: Fed Once Daily = inches per cattle Fed Twice Daily = inches per cattle Free Choice Grain = 4-6 inches per cattle Livestock Management No added hormones are permitted. Cattle have access to good quality roughage in their ration at all times to allow them to ruminate. Antibiotics may only be used to treat a specific medical issue, and records of veterinary care must be completed and managed for these animals. Transport and slaughter should take place with consideration and management of animal welfare. Design of lairage should minimise stress to the animals. Temple Grandin designs are the preferred option. For best animal welfare on farm, including cattle that spend a portion of their lives in a feedlot, we would encourage the use and implementation of the RSPCA s Vision for Better Beef Cattle Welfare. Daily checking of every pen, to enable a health problem in any animal to be detected within a day. Cattle should be well kept, without excessive buildup of mud and dirt on their hides. Mud and dirt should not be present higher than the top of the inside leg.

25 Veal Must be from a source which can demonstrate higher-welfare farming. Welfare requirements include: Environment / Housing Calves must have the freedom to move and exhibit natural behavior. Calves must have the ability to turn around when in a pen, have an element of comfortable bedding on a non-slatted floor. Must be within the sight, sound and smell of other calves at all times. No use of cages Calves must have access at all times to a lying area which is: o Of a sufficient size to allow all calves to lie down at the same time in a normal resting posture without hindrance o AND of a sufficient size to allow all calves to stand up, turn around, lie down, rest and groom themselves without hindrance. Stocking Density The minimum total bedded area allowance must be as follows: Liveweight (kgs) Minimum bedded area (m 2 ) <

26 Livestock Management After 2-3 weeks of age they must be presented with solid food. Age at kill should be between 5-9 months. No added hormones are permitted. Antibiotics may only be used to treat a specific medical issue, and records of veterinary care must be completed and managed for these animals. Transport and slaughter should take place with consideration and management of animal welfare. Design of lairage should minimise stress to the animals. Temple Grandin designs are the preferred option.

27 Wild Seafood - Must be from a sustainable source, with evidence of sustainability available upon request. - Marine Stewardship Council (MSC) certified products are a responsible choice where you see them, and must be used where they are a viable option. Visit for a list of sustainable seafood products. - A reputable seafood guide can be used to ensure seafood choices are sustainable. An example is the Marina Conservation Society s Sustainable Seafood Guide. This publishes red/amber/green guides for Australia. - Within Australia, endangered species, including all those on the Marine Conservation Society Red list, should not be used, unless evidence of sustainable fishing practice can be provided. - Consumers should be encouraged to eat a wider variety of seafood, reducing the heavy targeting of specific species.

28 Farmed Seafood Farmed Seafood - Products must be certified to one of the following: o GlobalGAP o Best Aquaculture Practice (BAP) 2 star and above o Aquaculture Stewardship Council (ASC) Certified o Organic o Local equivalent to any of the above* If these claims are not available on pack, evidence must be available to demonstrate the following welfare requirements have been met: All farmed seafood: Farmed fish must be reared responsibly with respect to the environment and additives in the feed. The sourcing of fishmeal must meet the following requirements: o Traceability to species and country of origin o No-endangered species (IUCN red list) used for fishmeal / oil. o Preference for feed manufacturers with evidence of responsible sourcing. o Avoidance of Illegal, unreported, unregulated fishing. Fish meal must be from a source that is continually working to improve its sustainability, and evidence of this must be available. Methods used for killing farmed fish should give consideration to welfare. Methods which include de-sensitising fish are encouraged. See below additional requirements for specific farmed seafood.

29 Salmon, Trout and any other farmed fish in all territories Oxygen levels in the water must be monitored constantly, and nets cleaned regularly. Feeding must be carefully observed, to ensure fish have good access to food, are eating properly and are healthy. Every effort must be made to minimise effect of a fish farm on the environment. The highest environmental standards attainable in the eyes of the local environmental authority must be attained. Antibiotics must only be used to treat illness and not routinely used for production. Harvesting and transporting fish from farm to slaughter must be done with minimum stress to the fish, and fish must be kept in high quality water for the whole journey. If fish are killed at sea, this must be done in a way which is totally effective and considers the welfare of all fish. Shellfish and prawns Every effort must be made to minimise effect of a fish farm on the environment. The highest environmental standards possible in the eyes of the local environmental authority must be attained. Intensive farms which cannot demonstrate consideration for the environment must be avoided. Extensive farming methods or wild, whole products are preferred due to the lower environmental impact. Ethical issues should be monitored and suitable manages including child labour, working conditions, equality etc.