Allergen controls

Food allergy training is a vital part of allergen control, all staff should know what the procedures are if they are asked to provide allergen information. Staff should know the correct answers to questions about allergens and ensure that any allergen-free meals are served to the right customer.

Staff preparing food must be trained to understand and prevent the risk of cross-contamination when handling or preparing foods. Allergen ingredients should be recorded, it is important that the food retailers know what is in the food they are providing. Product specification sheets should be kept and updated, and allergen ingredients should be clearly labelled. These ingredients should be kept in their original or a clearly labelled container. Recipes for dishes that contain allergens should be clearly documented and all recipes should be reviewed when changes are made.