From 13 December 2014, all food businesses will need to provide information about the

• From 13 December 2014, all food businesses will need to provide information about the

• allergenic ingredients used in food sold or provided by them.

•    Restaurants; •    Hotels;  •    Bars and pubs serving food; •    Cafes; •    Pop-up establishments; •    Takeaways;  •    Caterers at functions, weddings and canteens; •    Street food vendors.

• •    Restaurants; •    Hotels;  •    Bars and pubs serving food; •    Cafes; •    Pop-up establishments; •    Takeaways;  •    Caterers at functions, weddings and canteens; •    Street food vendors.

There are 14 allergens that must be labelled or indicated as being present in foods.

• There are 14 allergens that must be labelled or indicated as being present in foods.

• top-allergy-types.pdf

The change in the law means that you will no longer be able to say that you don’t know what allergens are in the food you serve.

• The change in the law means that you will no longer be able to say that you don’t know what allergens are in the food you serve.

• You are also not allowed to say that all the foods you serve could contain an allergen. You will need to know what is in the food you provide.

Details of these allergens will have to be listed clearly in an obvious place such as:

• Details of these allergens will have to be listed clearly in an obvious place such as:

• a menu

• chalkboard

• information pack

• If it is not provided upfront, you will need to signpost to where it could be obtained, either in written or oral formats.

Food Allergies & Intolerances.

• Food Allergies & Intolerances.

• If you have any concerns regarding food for purchase in this area please speak to our restaurant supervisor who will be happy to help”

Review the regulations and seek advice

• Review the regulations and seek advice

• Menus and food information

• Staff training

• Engage with suppliers

• Review production systems

Contents

• Contents

• What ingredients are in pre-prepared products

• Contact

• Possible contact between allergens used in the kitchen

• Cross-Contamination

• Use of equipment and food handling practices

• Cleaning

• Correct cleaning between use for equipment, materials and food handlers

• Communication

• Passing on appropriate information both in and out of kitchen

If the allergen information is provided orally there must be a way for:

• If the allergen information is provided orally there must be a way for:

• this information to be checked by others (verifiable)

• it to be confirmed as accurate

• the same information to be given every time (consistent)

• Allergy policy for Food Production areas.doc

• www. food.gov.uk/allergen-resources