Tip of the Week

How do you manage allergens when you are delivered substituted products?

Many food suppliers are having issues with their supply chains and it is increasingly likely you will receive some substituted ingredients when the normal item you purchase is not available. This makes managing allergen information difficult.

It is a legal requirement to have written documentation on what allergens are in your dishes.  With substituted products often arriving on the day, it can be very difficult to ensure your Allergen Matrix is always accurate.  Therefore, it is important to have additional allergen procedures in place so you do not rely on your Allergen Matrix alone.

When a customer has an allergy or food intolerance, it is vital they receive accurate information. We recommend the following procedures:-

  • ALWAYS double check with the kitchen
  • Kitchen to check all ingredients and if the manufacturer states “may contain” you must include this information
  • Think about the preparation, marinades, batters, butter/spread etc, and include any allergens present
  • Think about your cooking methods – is there any possibility of cross contamination – What else is cooked in the same fryer? Any bread toasted on the chargrill?


Check, check and double check!

Weekly Food Fact

Did you know that only 8 types of foods are responsible for causing 90% of allergic reactions. The main 8 foods are cows’ milk, eggs, fish, peanuts, shellfish, tree nuts, soya and wheat.