Team talks · About 5 minutes
Allergens
Read this out to your team
Today we are talking about allergens. For some people, a very small amount of an allergen can cause a serious reaction.
The law lists 14 allergens: celery, cereals with gluten, crustaceans such as prawns, eggs, fish, lupin (a flour), milk, molluscs such as mussels, mustard, peanuts, sesame, soya, sulphites (often in wine and dried fruit) and tree nuts.
We must give allergen information for every dish that contains any of the 14 allergens. If a customer asks, never guess. Check the records or ask me.
Food that we make and pack here to sell, like sandwiches, needs a label with a full list of ingredients. The allergens must stand out on the label.
Stop allergens getting into other food. Clean utensils before use, wash your hands between dishes and keep allergens in closed, labelled containers.
Shared frying oil can carry allergens. Sometimes we cannot keep an allergen out of a dish. Then we tell the customer.
What to do
- Never guess. Check the allergen information
- Wash hands and clean utensils between dishes
- Keep allergen ingredients in closed, labelled containers