3 best practices in labelling fishery products
Since the end of 2014, consumers in the EU have had access to better information when buying fish and fish products. The labels offer clear indications of the commercial designation, production methods, and catch area of the fish. Labelling is responsible for communicating information so that consumers make healthy choices. Regulations have been in place for many years and don’t generally change. So, it’s crucial for a merchant. To help you, here are some of the best practices in labelling fishery products.
1. All Foods, Whether Pre-Packed or Non-Pre-Packed, Must Be Labelled
Pre-packed fish is becoming more and more common in European stores. It can be sold in all types of grocery stores, not just fish counters. All foods that are regarded as pre-packed must be labelled with at least statutory information. It doesn’t matter if they’re sold to the consumer directly or to a catering business. Non-pre-packed foods have fewer labelling requirements, but any information that appears must follow the same rules. As far as the merking av fisk is concerned, mandatory information for the consumer includes commercial designation and scientific names, production method, country and body of water, fishing gear, and “use by” date.
2. Provide Voluntary Information to Ensure Long-Term Value
Other information can be provided on a voluntary basis. Of course, you can’t mislead the consumer by being ambiguous or confusing. The information must be verifiable. Voluntary information that can be provided for fishery products includes the date of catch/harvest, port of landing, more details about the fishing gear used, the vessel’s flag state, environmental/ethical/social information, production techniques and practices, and nutritional content. Bag shipment may be the best choice for transportation. Sikkerhet og forsegling is important for the overall process. To save time and headaches, use wet ice, dry ice, or gel packs.
3. Instructions For Storing After Opening Should Be Given
Fishery products with a durable life greater than 90 days must come with specific instructions for storage. They must be presented in a descriptive manner. An example would be “keep refrigerated”. Without refrigeration, germs grow immediately and can make people sick. If consumers don’t fully understand the instructions, they should be able to reach out to you for more information. Proper food storage helps maintain and preserve the quality of food. Speaking of which, as a food business operator, you should keep the fishery products in a way that doesn’t affect their safety and viability. Water-resistant cardboard boxes can be used for transporting fresh fish. They should be equipped with sikkerhetsetiketter.
All in all, it’s not a legal requirement to mark the packaging as suitable for recycling or reuse, but you can provide such information. This way, consumers will know what the packaging is made of. Use the symbols and logos in an appropriate manner. There’s now a growing need to reduce waste, and recycling can help address this issue. Advertise your recycling efforts on your website and in emails. The point is that you shouldn’t hide the recycling information. People should be able to see it.