Food Allergy Compliance

Just £20 + vat can help ensure you are fully compliant with a CPD certificate

Since 13 December 2014, all food businesses need to provide information about the allergenic ingredients used in foods sold or provided by them.

There are also new requirements for businesses which are providing food in catering & restaurants, loose foods

and pre-packed foods such as supermarket food counters, delicatessens, restaurants, takeaways.

As a food business serving loose foods, you will have to supply information for every item on your menu that contains any of the 14 allergens as ingredients.

The Head of Allergy at Food Standards Agency Says

“Legally, businesses will have to be compliant as of 13th December 2014. There has been a 3 year transition period since EU regulation was agreed.

Businesses should have been starting to make changes already. The hierarchy of enforcement will be adhered to before formal notice and prosecution occurs.”

Celery

Including celery stalks, leaves, seeds. You can find celery in celery salt, salads, some meat products, soups and stock cubes. Also includes the root celeriac.

Cereals containing gluten

Wheat (such as spelt and Khorasan wheat/Kamut), rye, barley and oats is often found in foods containing flour, such as some types of baking powder, batter, breadcrumbs, bread, cakes, couscous, meat products, pasta, pastry, sauces, soups and fried foods which are dusted with flour.

Crustaceans

Crabs, lobster, prawns and scampi. Shrimp paste is also an ingredient to look out for.

Eggs

often found in cakes, mayonnaise, mousses, pasta, quiche, sauces and pastries, in foods brushed or glazed with egg and in some meat products.

Fish

Found in some fish sauces, pizzas, relishes, salad dressings, stock cubes and Worcestershire sauce

Lupin Flour

Lupin flour and seeds can be used in some types of bread, pastries and even in pasta

Milk

A common ingredient in butter, cheese, cream, milk powders and yoghurt. It can also be used as a glaze, and in powdered soups and sauces

Molluscs

Includes mussels, land snails, squid and whelks and can be commonly found in oyster sauce or in fish stews

Mustard

Liquid mustard, mustard powder and mustard seeds can be found in breads, curries, marinades, meat products, salad dressings, sauces and soups.

Nuts

Referring to nuts which grow on trees, like cashew nuts, almonds and hazelnuts. You can find nuts in breads, biscuits, crackers, desserts, nut powders (often used in Asian curries), stir-fried dishes, ice cream, marzipan (almond paste), nut oils and sauces.

Peanuts

Also called a groundnut. Peanuts can be found in biscuits, cakes, curries, desserts, sauces (such as satay sauce), as well as in groundnut oil and peanut flour.

Sesame

Often found in bread (hamburger buns for example), breadsticks, houmous, sesame oil and tahini. They can also be found toasted and used in salads

Soya

Found in bean curd, edamame beans, miso paste, textured soya protein, soya flour or tofu, soya is a staple ingredient in oriental food. It is also to be found in desserts, ice cream, meat products, sauces and vegetarian products

Sulphur Dioxide

Often used in dried fruit such as raisins, dried apricots and prunes. You might also find it in meat products, soft drinks, vegetables as well as in wine and beer.

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