Colours in restaurant and take away food

What are food colours? Food colours are additives that are added to food to make them look more colourful or to compensate

for colour lost during processing.

Introduction to the control of food colours Most caterer’s use prepared saucesfor dishes, these contain the appropriate levels of colour. The useof additional colours is not necessary and could lead to prosecution. This leaflet outlineshow caterers can use colours safelyin food processing.

Why are colours controlled by food law?Certain colours, outlined in thisleaflet, are controlled in food, inorder to ensure that levels consumed do not pose a potentialrisk to health.

Southampton ColoursThe following 4 colours have beenlinked to hyperactivity inchildren, and their use should be avoided in foods.

E102 Tartrazine

E122 Carmoisine

E129 Allura red

E104 Quinoline Yellow

Prohibited ColoursThe use of the following 2 coloursis prohibited completely in seasonings or curry pastes.

E102 Tartrazine

E122 Carmoisine

Use of concentrated colour powdersThe majority of problemsarise from the misuse of general purpose colours,most commonly found in the form of powders.

The manufacturer’s instructions should be followed in the use of ingredients, especially when diluting colour powders.

As powders are concentrated colour, they need to be used with great caution and only in small quantities.

You should:-

Examine the ingredients in the food you prepare, identify those that contain colours, and check for non-permitted colours.

Restrict the use colours unless they are absolutely necessary.

Follow the manufacturers instructions when using a paste to make a dish.

Ensure recipes are recorded and weighed carefully. Use spices (eg Turmeric) or food ingredients (eg tomato paste) in place of colours in curry sauce.

Consider using only one ingredient to colour a dish.

PENALTYThe sale of food with excessive colours is a criminal offence and any person found guilty of an offence faces a fine up to £5000.

More informationcan be obtained by contacting Neath Port Talbot Trading Standards, visiting their website or contacting the Food Standards Agencywww.food.gov.uk