Caterers guide to Allergens

Transcription

1 Caterers guide to Allergens

2 Legislation Changes From 13th December 2014 the EU Food Information for Consumers Regulation requires all food premises to provide allergy information to it s their customers. For unpackaged (non pre-packed) food the allergen information must be available either in writing or verbally. For packaged (pre-packed) food the allergens must be clearly visible on the label. From the 13th December, it will no longer be enough to state that the product May Contain an allergen, the specific allergen/allergens per dish must be available. This does not apply to products where accidental cross contamination may have occurred, such as in a deli counter, where nuts from one product may have accidentally touched another Failure to meet the allergen requirements will be a criminal offence & fines will be imposed on non compliant businesses. Fines will be at the discretion of the court & levied in relation to the seriousness of the offence. 1

3 Eggs Fish Cereal containing gluten Nuts Crustaceans (e.g Prawn, Lobster, Crayfish) Peanuts Milk The Allergens Celery & Celeriac Sesame Seeds Lupin Soy beans Sulphur Dioxide & Sulphites (>10mg per kg or >10mg per ltr) Molluscs (e.g. Mussels, Oysters, Snails, Squid) Mustard 2

4 Caterers Requirements Information on any of the allergens that may be present in any product sold must be made available to your customers. The information can be made available in a number of ways, either on the menu, on a chalkboard, verbally by a member of staff, or on the web if you sell online. The information must be easily obtainable; if not available on a visible document or sign, a notice is required to let customers know that the information is available verbally. Customers Requirements Customers should inform you if they have an allergy & how severe the allergy is They must also check the menu thoroughly for any dishes that they may have an allergic reaction to The new allergen labelling rules do not cover accidental presence due to cross contamination, i.e nuts from one product touching another in a deli counter. Customers will still need to be careful when buying such foods Chef Cards are available on line for customers to complete with their allergies. 3

5 Supplier Requirements At Booker we show allergen information on the packaging of all the products that we stock. The new format for label presentation will appear over time as products that were produced pre December 2014 sell through. The allergen information for each product is also available on our website. To help you record what allergens are contained in every dish that you prepare & sell, we also stock an allergen labelling kit. ALLERGEN STARTER KIT Kit Contains: 1 x Removable Allergen Label 51mm x 76mm Clearview Kit 1: 7 x Removable Allergen Labels 25mm Celery, Cereal Containing Gluten, Crustaceans, Eggs, Fish, Lupin, Milk Allergen Starter Kit Clearview Kit 2: 7 x Removable Allergen Labels 25mm Molluscs, Mustard, Nuts, Peanuts, Soybeans, Sesame, Sulphur Dioxide 51mm x 76mm Allergen Labels 500 labels/roll MM This item contains the following Allergens: Cereals Containing Gluten Eggs Fish Peanuts Soybeans Milk Nuts (almonds, hazelnuts, walnuts, pecan nuts, brazil nuts, pistachio, cashew & macadamia (queensland) nuts) ALLERGEN Mustard Sesame Lupin Celery (and celeriac) Sulphur Dioxide (preservative found in some dried fruit) Crustaceans (prawns, crabs, lobster & crayfish) Molluscs (clams, snails mussels, whelks, oysters, & squid) 25mm Allergen Labels 1000 labels/roll Cereals Containing Gluten ALLERGEN Eggs Nuts (almonds, hazelnuts, walnuts, Fish pecan nuts, cashew, brazil, pistachio & macadamia (queensland) nuts) Peanuts MM Soybeans Milk ALLERGEN Nuts Crustaceans Mustard (prawns, crabs, lobster & crayfish) Sesame MM Lupin Celery (and celeriac) ALLERGEN Sulphur Dioxide Crustaceans Milk Molluscs MM #3263 4

6 Food Allergy V Food Intolerance Food reactions are common, but most are caused by a food intolerance rather than a food allergy. A food intolerance can cause some of the same signs and symptoms as a food allergy, so people often confuse the two. A true food allergy causes an immune system reaction that affects numerous organs in the body. It can cause a range of symptoms. in some cases, an allergic food reaction can be severe or life-threatening. In contrast, food intolerance symptoms are generally less serious and are limited to digestive problems. If you have a food allergy, even a tiny amount of the offending food can cause an immediate, severe reaction. Digestive signs and symptoms may include nausea, vomiting, cramping and diarrhoea. Other signs and symptoms can include a tingling mouth, hives, and swelling of the lips, face, tongue and throat. A life-threatening allergic reaction known as anaphylaxis can cause breathing trouble and dangerously low blood pressure. Food intolerance symptoms generally come on gradually and don t involve an immune system reaction. If you have a food intolerance, you may be able to eat small amounts of the offending food without trouble. You may also be able to take steps that help prevent a reaction, for example, if you have lactose intolerance, you may be able to drink lactose-free milk. 5

7 1. Cereals Gluten Intolerance is where the body is unable to break down gluten from wheat & other grains. Found in products such as breads & pastries, pasta, products coated in breadcrumbs, biscuits, beer, cocoa. Tip: People with gluten intolerance are known as Coeliacs. 2. Crustaceans Allergy to crustaceans (shellfish) is quite common and causes anaphylactic reactions. Examples of crustaceans are Prawns, Lobster, Crab, Crayfish. 3. Eggs Allergy to egg causes anaphylactic reactions. Products that may contain eggs are meringue, mayonnaise, other salad dressings, hollandaise sauce, pastries. Tip: You need to declare where you ve used egg wash. 6

8 4. Fish Fish allergy causes anaphylactic reactions. Fish can be found in fried rice, paella, worcestershire sauce. 5. Peanuts The symptoms of a peanut allergy are anaphylactic, with symptoms of breathing difficulties & low blood pressure. Products that may contain peanuts are desserts & gateaux, satay sauce, Mexican & Asian foods, breakfast cereals. 6. Soybeans Soy can cause mild anaphylactic reactions. Soybean can be found in soy sauce, teriyaki sauce, bean curd, tofu, many vegetarian dishes. 7

9 7. Milk Milk can cause skin rash, hives, vomiting, diarrhoea, constipation, stomach pain, flatulence, nasal congestion, anaphylaxis. Examples of dishes containing milk are yoghurt, ice cream, cheese, butter & ghee, margarine. 8. Nuts An allergy to tree nuts causes similar symptoms to a peanut allergy, breathing difficulties & low blood pressure. Nuts can be found in marzipan, various cakes & biscuits, chocolate, pistachio dishes, vegetarian dishes. 9. Celery & Celeriac Allergy to celeriac is more common that the celery stick, but both cause oral allergies or in some cases anaphylaxis. Examples of dishes containing celery, waldorf salad, celery salt, vegetable juices, soups & stews. 8

10 10. Mustard Mild symptoms may include hives on the body, or a tingling or itchy feeling in the mouth, up to severe anaphylaxis. Mustard can be found in mayonnaise, processed meats, BBQ sauce, tomato sauce, marinades, soups, stews. 11. Sesame Seeds Sesame Seeds are capable of causing severe anaphylaxis. Dishes that may contain sesame seeds are burger buns, other breads, hummus, various ethnic dishes. 12. Sulphur Dioxide & Sulphites Sulphites can cause allergy-like symptoms in people with underlying asthma and allergic rhinitis. The most common reaction is wheezing, a tight chest and coughing. A preservative that can be found in most wines, & in fruit juices, jams, fresh & frozen prawns, pre-prepared potatoes. 9

11 13. Lupin Seeds from the popular garden flower are crushed to make Lupin flour. More common in mainland Europe. Symptoms range from hives to anaphylactic shock. Found in baked goods, pies, pastries, pizzas, pancakes. Tip: Check for Lupin if sourcing baked goods from the European mainland. 14. Molluscs Molluscs are similar to crustaceans & can cause anaphylactic reactions. Common molluscs are Clams, Cockles, Scallops, Mussels, Oysters, Squid (Calamari), snails. 10

12 What your allergen information could look like Dish/ Allergen Present Tomato Soup Burger & Chips Apple Crumble & Ice Cream Cereals inc Gluten Crustaceans Egg Fish Peanuts Soy beans Milk Nuts Y N N N N N Y N N N N N N N Y N N N N N N N N Y Y N N N Y N Y N N N Y N N N N N N N Celery Mustard Sesame Seed Sulphur Lupin Molluscs Checklist Have you trained your staff (Front & Back of House)? Do your staff know how to deal with an allergic reaction? Is your menu easy to follow for people with food allergies? Have you recorded each of the ingredients used in everything that you sell? Do your staff know what to do if they mistakenly use an allergen in a recipe? Are you avoiding cross contamination in food preparation & food display areas? Are you keeping all your allergen information up to date, including information on the website? Do you have visible signs telling customers where they can get your allergen information? A more detailed checklist is available at 11

13 Further Information Other good sources of information are: Data Sources: While every effort has been made to ensure that the information in this document is accurate, Booker Group LTD, the editors, publishers and printers take no responsibility for an loss or damage suffered by any person as a result of the reliance upon the information contained therein. This guidance does not constitute legal advice & does not bind Booker Group LTD in any way. 12