Tip of the Week
Do you batter your own fish?
Do you batter onion rings?
Do you batter chicken?
The big question – Do you have a separate flour and batter mix for each of these food items?
Vegetables, fish and chicken all need separate flour and batter mixes to avoid cross contamination of allergens.
If a customer ate onion rings coated in the same flour and batter mix that had been used for fish and they are allergic to fish, this could cause them to have a severe allergic reaction.
You will have an allergen matrix or allergen information on your menu but it is likely that this allergen information only covers the ingredients in the dish and not any cross contamination of ingredients in your preparation/cooking processes.
So, when writing up the allergen information for any of your dishes, make sure you add in any other allergens that come into contact with any of your ingredients during preparation.
Having separate flour and batter mixes for all your vegetables also helps keep your vegetable items strictly vegetarian and not contaminated with meat/fish products.
Weekly Food Fact
Did you know that alcohol boils at a lower temperature than water, so using a neutral spirit such as vodka in your batter will keep fish even cooler while the batter itself becomes dry and crisp sooner.
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