Tip of the Week


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

Many food suppliers are having issues with their supply chain 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:-

  • Kitchen to check the ingredients of any substituted/new foods and inform Manager/Front of House on any changes (for example – the BBQ sauce you usually purchase is gluten free but the substituted product contains gluten)
  • If the manufacturer states “may contain” you must also state “may contain”
  • For any customers orders with an allergy, ALWAYS double check with the kitchen
  • Kitchen MUST double check all ingredients plus, preparation (marinades, etc.) and cooking methods to eliminate any chance of cross contamination.


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.