Clarion Food Consultant Group Announces New Nutritional Guide Regulations
The long-delayed federal regulations for providing nutrition information on “chain restaurant” menus have been published as “guidelines” by the Food and Drug Administration, with enforcement scheduled to begin next year, in May 2017.
Kingston, NH, May 20, 2016 --(PR.com)-- The term ‘chain restaurant’ includes food service contractors who operate 20 or most sites,” advises Tom Mac Dermott, president of Clarion Group, a food service consulting firm. “That includes virtually all contractors and any corporate or college self-managed food service operation of that size.
In addition to posting calorie counts for “standard menu items” on menus or on counters for self-service items, operators also must make available more detailed nutritional information.
“There aren’t many exceptions to the posting rules,” Mac Dermott said. “The calorie count must appear next to the item name or price on a menu in any format in which food items for sale are listed, from menu boards to countertop signage, coupons, electronic ordering kiosks and café websites.”
Detailed nutrition information, similar to the information required on grocery store packages, must be made available to customers on request in the food service site, such as on a counter card or poster, in a loose-leaf binder or electronic device.
“There are a few exceptions to the posting requirements,” Mac Dermott said. “Daily specials, offered only for one day and temporary items, such as promotional features that are offered for less than 60 days in a year (an average of five times a month), and foods that are served without charge to a guest in, for example, an executive dining room or at a catered event.”
The FDA’s 58-page guidance brochure is available on line at www.fda.gov/downloads/ Food/Guidance RegulationGuidanceDocumentsRegulatoryInformation/UCM4611963.pdf
The most current information available about the labeling program will be published in the June issue of Clarion Group’s newsletter, Dining Insights, Mac Dermott said. Additional information will be published as it develops in future issues, he added.
A complimentary subscription to Dining Insights in either print or electronic editions may be had on request by sending your name, position, organization and physical or e-mail address to info@clariongp.com.
About Clarion Group
Clarion Group is an consulting firm that advises companies, professional firms, colleges and universities, independent schools and institutions in the management, operation and improvement of their in-house employee/student food services, catering, conference, lodging and related hospitality services throughout the U.S. and Canada.
For information, contact:
Tom Mac Dermott, FCSI, President
Clarion Group
PO Box 158, Kingston, NH 03848-0158
603/642-8011 or TWM@clariongp.com
Website: www.clariongp.com
In addition to posting calorie counts for “standard menu items” on menus or on counters for self-service items, operators also must make available more detailed nutritional information.
“There aren’t many exceptions to the posting rules,” Mac Dermott said. “The calorie count must appear next to the item name or price on a menu in any format in which food items for sale are listed, from menu boards to countertop signage, coupons, electronic ordering kiosks and café websites.”
Detailed nutrition information, similar to the information required on grocery store packages, must be made available to customers on request in the food service site, such as on a counter card or poster, in a loose-leaf binder or electronic device.
“There are a few exceptions to the posting requirements,” Mac Dermott said. “Daily specials, offered only for one day and temporary items, such as promotional features that are offered for less than 60 days in a year (an average of five times a month), and foods that are served without charge to a guest in, for example, an executive dining room or at a catered event.”
The FDA’s 58-page guidance brochure is available on line at www.fda.gov/downloads/ Food/Guidance RegulationGuidanceDocumentsRegulatoryInformation/UCM4611963.pdf
The most current information available about the labeling program will be published in the June issue of Clarion Group’s newsletter, Dining Insights, Mac Dermott said. Additional information will be published as it develops in future issues, he added.
A complimentary subscription to Dining Insights in either print or electronic editions may be had on request by sending your name, position, organization and physical or e-mail address to info@clariongp.com.
About Clarion Group
Clarion Group is an consulting firm that advises companies, professional firms, colleges and universities, independent schools and institutions in the management, operation and improvement of their in-house employee/student food services, catering, conference, lodging and related hospitality services throughout the U.S. and Canada.
For information, contact:
Tom Mac Dermott, FCSI, President
Clarion Group
PO Box 158, Kingston, NH 03848-0158
603/642-8011 or TWM@clariongp.com
Website: www.clariongp.com
Contact
Clarion Group
Tom Mac Dermott
603-642-8011
www.ClarionGP.com
Tom Mac Dermott
603-642-8011
www.ClarionGP.com
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