8 replies to this topic

[Dee70]

Hi 

 

Just a quick question regarding Weights & Measures and the Trading Standards (UK)

 

Yesterday I was asked which would be the best weights & measures system to use for pasties (pies) given that they are all different weights but within a parameter (around 180g) - I would be inclined to use an average weights system. A fixed weight is definitely not going to work but I was wondering whether there were any other systems that might be more productive for these types of products?

 

This area is not my strong point ... the thought of having to sit and read the Trading Standards Manual for hours and still have no idea (wtf!?) afterwards does not fill me with enthusiasm. 

 

Any advice in understanding the whole thing would be greatly appreciated!

 

Thanks In Advance! 

[LILDANNY50]

Hi, I'd go for average weights. This will work best and is industry standard for the UK. Make sure you follow the 3 packers rules and define your T1 and T2 weights. No more than 2.4% of T1 in the batch and no T2s in your batch. So if your target weight is 180g then your T1 will be 4.5% so 180-4.5% = T1 = 171.9g and T2 is that figure x 2 so t2 = 180-16.2 = 163.8g. Don't forget your e mark of course. But if I was you I'd stick with average weights and of course make sure you have your weight batch records to back these up for your due diligence. 

[Scampi]

Average weight for sure

 

Keep it as tight as you can manage from a $$ point of view

 

What is the legislative allowable under???  Add 10% to what that value is as your lowest allowable weight, then if you're under that but over the legal minimum you don't have to toss them

[pHruit]

You've effectively got two choices - either the average weight route (with the corresponding "e" marking) or minimum weight.

Might be worth looking at the scale of the current variation in your unit weights.

 

For average weight, LILDANNY50's summary in post 2 covers it. Does your process facilitate falling within this tolerance?

Keep in mind that you can skew this so you could e.g. label as 175g but set your process to "aim" for 180g if that helps keep your numbers within the T1 and T2 tolerances, as the regs don't prevent you giving away "free" product. It's an approach that may not be popular with finance though

 

The alternative minimum-weight approach is pretty much exactly as it appears - if you label as 180g minimum, then absolutely every unit has to be 180g or more.

 

I'd suggest having a read of these links:

https://www.gov.uk/w.../packaged-goods

https://www.gov.uk/g...res-regulations

 

If you're still unsure then it might be worth reaching out to a trade association to get their take on how others in your sector manage it, or getting in touch with your local Trading Standards service - IMEX they'd much rather people asked in advance rather than getting it wrong.

[AJL]

Hi, hopping on here.
Do you need to be certified be allowed to display the 'e' in the UK?

[pHruit]

Hi, hopping on here.
Do you need to be certified be allowed to display the 'e' in the UK?

No, you just need to ensure that you comply (and can prove you comply ) with the average weight regulations.

[AJL]

Thanks so much 😊👍
Has it always been like that? 🤗

[Charles.C]

No, you just need to ensure that you comply (and can prove you comply ) with the average weight regulations.

Hi pHruit,

 

I like the word "just". Especially if checkweighers are involved.

 

There is a headache-inducing Manual which describes all the subtleties associated with aspects of Post2. Not to forget the EC Publication explaining the theory behind the ("e"). As you stated, adding (controlled) overweight is the easy way out but maybe not so easy for OP type product (+ 5% of a pastie ?).

[AJL]

That's fine- I just recall having a very expensive visit for some sort of certification to show the e number, but that may be phased out now perhaps?