Allergens in Hospitality Management
Learn about allergens, their importance in food service, the 14 common allergens, your responsibilities, and Natasha's Law regarding allergen labeling in pre-packed food. Stay informed to keep your customers safe.
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Presentation Transcript
Introduction to Allergens By Dereick Rushton Hospitality and Catering Manager
Allergens Here is a short video about Allergens by the Food Standards Agency: Short Video
Why do we need to know about Allergens? Allergic reactions can make people very ill and can sometimes lead to death. Do you remember the Pret a Manger incident? Pret a Manger to label products after allergy death - BBC News There is no cure for a food allergy We need to know what is in the food we serve, to ensure we do not make our customers ill Do you know anyone who has a food allergy?
There are 14 Allergens There are 14 Allergens Celery Cereals containing Gluten Sulphur Dioxide, often found in dried fruit Fish Eggs and Products made with Eggs Dairy Mustard Shellfish Lupins Tree Nuts Peanuts Sesame Seeds Crustaceans Crustaceans
Your Responsibilities To know what the 14 allergens are To know what allergens are in the food we sell If you are unsure, always ask the chefs If in doubt, do not sell the product and then speak to the Catering Manager
Natasha's Law As of Oct 1st 2021, all pre-packed food must be labelled with all the ingredients listed and the allergens highlighted. The hospice has invested in labelling software to meet this legal requirement. Allergens will be listed in Bold type, on the label This new law only applies to pre-packed food sold directly. Please do not sell pre-packed items without a label The law does not include, placing a scone (for example) into a paper bag when the customer orders it as a take-away. However, if the same scone was pre-packed prior to the customer ordering it, then this would need a label. The loose items that we sell such as scones will be sent to the caf with an ingredient list, which can be checked if customers have any questions.
