Advice
on new food allergen rules -Allergen
information for loose foods.
From
13th December 2014 the EU food information for consumers
regulation (EU FIC) comes into force. These new regulations are
backed up by the UK food information regulations 2014(FIR)
What
is a “loose” food? - All foods that are not pre packed.
These
new regulations affect you if you run a cafe,take
away,restaurant,bakery and cater in schools,hospitals ,staff
canteens,home caterers and care homes. This also includes foods that
you wrap yourself such as sandwiches,cakes,pies and foods from
deli's,even food sold on websites and delivered to homes; in short
where ever food is prepared for members of the public.
Allergic
reactions can cause severe illness and in some cases death. As there
are no cures for food allergies, those who suffer have to stay away
from foods that cause them.
These
new rules mean that you have to provide precise allergen information
about the food that you make and serve. Oh, you are also legally
responsible for the information that you provide. Better get it
right! Nearly 2 million people in the UK , suffer from allergic
reactions to certain foods, are relying on you.
The
new EU law has listed 14 allergens which must be identified in a
meal. From December 2014, you must provide details of the allergic
ingredients in the food that you sell.
Who
are these bad boys? The fearsome 14?
1
Celery.
Celery
stalks,leaves,seeds, celeriac.
Found:
Celery salt(obviously!) salads,stock cubes, and some meat
products,Celery
powder is naturally rich in nitrate
,without
nitrite, cured meats like ham and salami will not have their unique
taste and appearance.
2
Cereals. containing gluten- Wheat,rye,barley and oats
Found:
Flour,batter,baking
powder,bread,cakes,couscous,pasta,pastry,sauces,soups, foods dusted
with flour.
3
Crustaceans. Crabs,lobster,prawns and scampi.
Found:
in shrimp paste, rice dishes,soups.
4
Eggs.
Found: Cakes,mayonnaise,pasta,quiche,sauces,
some meat products,meringues,pancakes,egg
glaze on pastry,bread & butter pudding – this list is not
exhaustive.
5
Fish.
Found: Fish
sauces, relishes,fish fingers,stock cubes,paella, worcestershire
sauce.
6
Lupin:
Garden flower which produces seeds, which can be crushed in flour.
Found:
Baked
goods such as pastries, pies, pancakes and in pasta. Not commonly
used in the UK.
7
Milk:
Butter,cheese,cream,yogurt and milk powders.
Found:
Soups,sauces,foods glazed with milk
8
Molluscs:
Mussels,land
snails,squid and whelks.
Found:
Oyster
stews,fish stew,paella.
9
Mustard:
Liquid
mustard,powder and seeds.
Found:
Breads,curries,marinades,soups,relishes,salad
dressings
10
Nuts:
Almonds,hazelnuts,walnuts,cashew nuts,pecan nuts, brazil
nuts,pistachio nuts, macadamia nuts.
Found:
Breads,cakes,biscuits,crackers,ice cream,cakes,marzipan,nut
oils,sauces curries and stir fries.
11
Peanuts.
Found: Biscuits,cakes,curries,sauces
like satay, desserts,oils and flour.
12
Sesame
seeds. Found: Bread,
burger buns,houmous,tahini and sesame oil.
13
Soya:
Beancurd,
edamame beans,flour,tofu Found:
Soya
milk, ice cream,meat products,sauces and vegetarian products.
14
Sulphur dioxide: This
a Sulfite
which prevent foods from becoming discoloured,and has antimicrobial
properties
to discourage the growth of bacteria. Additionally, they can soften
dough or bleach foods.
Found:Dried
fruits soft drinks and alcoholic beverages such as wine and cider.
Consequences
Ignorantia
juris non excusat
or "ignorance
of
the law excuses no
one"
Now
you know about the 14. You cannot say you don't know what allergens
are in the food you serve. You also cannot say that your food could
contain an allergen.
No!
you have to get your stuff together ,be precise and tell your
customers which allergens are in your food.
Recording
Information
On
the daily record sheet in the up coming Kitchen Safety Record 2015 Yearbook (published october 2014), please list type of allergen
used in a particular dish.
Always
read the label of all ingredients used.
Make
sure your do not deviate from the standard recipe.
Keep
a copy of all ingredient information on labels.
All
containers must have up to date ingredient information labels.
Check
your deliveries,to make sure that you are getting what you asked for.
Also check that your chosen brand has not been swapped for another.
Providing
information to your customers.
Make
sure that all your staff are trained,and fully informed, so that when
a customers asks what is in the food? they must be able to provide
the information by telling the customer or giving them an up to date
recipe or ingredients card.(handy if your staff have communication
issues)
The
information can also be on the menu,chalkboard or your website.
Takeaways will need to put that information on the flyers,they drop
through people's letterboxes.
Finally
1
If someone asks you, what ingredients are in a dish? DO
NOT GUESS OR LIE.
Always check.
2
Make your your recipes cards , ingredient sheets, allergen control
sheets are up to date and easy to access by staff and members of the
public.
3
If you change menu,recipes or ingredients,you need to update all the
relevant sheets.
4
As always be careful of cross contamination via chopping boards,
utensils and thoroughly clean work surfaces and equipment, and wash
hands before making food for someone with an allergy.
If
in doubt; ASK
THE CUSTOMER, they
also have a responsibility to ask for information and relay their
dietary needs to the person providing the food.
