Culina Salus

Advice on new food allergen rules -Allergen information for loose foods.

From 13^th 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.