To ask the Secretary of State for Environment, Food and Rural Affairs, how his Department defines vegetarian food; and whether restaurants using the same gloves to prepare food for (a) vegetarians and (b) non-vegetarians are defined as vegetarian.

The terms ‘Vegetarian’ and ‘Vegan’ do not currently have legal definitions in the UK, but the use of these and indeed any term on food, whether retailed from a shop or on a menu for out-of-home sale, must not be misleading to consumers.

In order not to mislead, manufacturers, retailers and caterers should be able to demonstrate that where foods are presented as 'vegetarian' reasonable steps have been taken to avoid cross-contamination with non-vegetarian foods during storage, preparation, cooking or display. Food law provides a robust framework that protects public health and consumer interests and requires food businesses that produce, process, and distribute food to apply food safety controls that ensure food they place on the market is safe and is what it says it is. This includes avoiding cross contamination of foods including ensuring that work areas, surfaces and equipment used for raw and ready-to-eat food are adequately separated.

While it may not be possible to avoid cross-contamination in a busy kitchen, it is incumbent on a food business to ensure that all reasonable steps are taken to avoid cross-contamination and where appropriate, to inform customers where there is a risk

Trading standards officers attached to the Local Authority are responsible for checking compliance with the food information requirements.