Food allergens

As a business, you must provide allergy information on the food that you sell, even if it is unpackaged.

You should:

• Encourage customers to inform you of any allergies and intolerances that they may have by displaying signage
• check all recipes to see what allergens are contained in the ingredients and make sure that all chefs are following the same recipe.
• nominate a member of staff to be responsible for allergen management, this staff member should be familiar with the recipes used, which allergens are handled in the kitchen and the allergen matrix. It is recommended that that this staff member has completed level 2 or ideally level 3 allergy training.
• Complete and regularly review an allergy matrix
• cover and label all stored food.
• train staff how to check with the kitchen on making a meal without certain ingredients.
• ensure that you clean using a 2 stage clean using a compliant disinfectant or sanitiser which meets BS EN 1276 or BS EN 14476. A product with a short contact time such as 30 seconds is recommended.

The Food Standards Agency provide Free allergen training this should be the minimum level of allergy training that your kitchen, serving and management staff should undertake. Level 2 and level 3 allergy training is recommended for at least one staff member.

Further guidance is available on:

• Allergen checklist for businesses
• What ingredients can cause allergic reactions
• Allergen labelling for different types of food.
• Allergen information for different types of businesses
• Allergen requirements and best practice for food businesses
• Enforcement and penalties

Foods that are Prepacked for Direct sale (PPDS)

PPDS food is food that is packaged at the same place it is offered or sold to customers and is in this packaging before it is ordered or selected.  This includes food that customers select for themselves (e.g. a wrapped sandwich from a chiller unit) as well as products kept behind a counter and also applies to food sold at mobile food units.

Any business that produces PPDS food is now required to label it with a full ingredients list, with allergenic ingredients emphasised within the list.  Businesses must check if their products require PPDS labelling and what needs to be done to comply with the law.

PPDS Sector specific guides are available for

• Bakers
• Butchers
• Mobile sellers & street vendors
• Event caterers
• Fast food & Takeaway restaurants
• Schools, colleges & Nurseries
• Restaurants, cafes and pubs

NB the change to PPDS food does not apply to food sold by means of distance selling e.g. food purchased over the telephone or internet.

Video – best practice allergen management

Watch best practice allergen management in Indian restaurants and takeaways which provides useful allergen management advice applicable to all food businesses.