Tip of the Week
People could have allergies to any number of ingredients we use in our kitchen. It is a legal requirement to declare the most common 14 allergens.
It is therefore essential that your kitchen is managed safely to avoid any cross contamination of ingredients. How do we do this?
Deliveries – Check deliveries for substitute products as the ingredients may differ. Inform your team if there are any changes.
Communication – Make sure all kitchen staff and Front of House staff are aware which allergens are present in your dishes. Train your team to always double check for allergen information. Never presume!
Records – Keep up to date, accurate allergen information
Storage – Keep foods stored correctly and covered to avoid any cross contamination
Preparation – Use a clean chopping board, knife and equipment for any dish ingredients you know the recipient has an allergy to. Did you know that just one breadcrumb is enough to make a person suffering from Coeliac disease ill? Ensure you include ingredients used in preparation – such as Marinating – in any allergen declaration.
Cleaning – All kitchen worktops should always be kept spotlessly clean. After every task, spray the worksurface with sanitiser and wipe with blue roll to clean, then spray again, wait for the contact time to sanitise and wipe with clean blue roll.
Personal Hygiene – Hands – wash hands with antibacterial handwash and dry with blue roll after every change in task or activity.
Service – If you provide a buffet or salad bar, ensure all foods containing allergens have a sign highlighting this fact. Keep foods separate to avoid any cross contamination.
Never take chances. If a person declares an allergy, double check all your ingredients and preparation techniques.
Weekly Food Fact
Peanut allergy is one of the most common food allergies.
Did you know that, unlike tree nuts, peanuts are actually legumes and grow underground rather than on trees.
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