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1
Food AllergyEileen
Steinbock
2
Agenda
• What information do caterers need• What information is available to caterers• How should caterers present the
information
3
How do we manage allergens
• Cereals containing gluten• Crustaceans• Eggs• Fish• Peanuts• Soybeans• Milk• Nuts
– Almonds, hazelnuts, walnuts, cashews, pecan, Brazil nuts, pistachio, macadamia
• Celery• Mustard• Sesame• Sulphur Dioxide• Lupin• Molluscs
• 14 allergens listed in EU regulations
• Allergen policy – Do not introduce new allergen
to existing product
• Allergen risk assessment for each product
• Allergen section in main specification
4
What information do caterers need
• Food information for consumers regulation
• Comes into force December 2014
• Caterers will need to have allergen information for everything they serve
5
Where will caterers find this information
• Food information for consumers regulation – Requires allergens to be included in the
ingredient list– The name of the allergen must be emphasised
in the ingredient list– Information to be available at the point of
purchase• List on-line• Product advice sheets
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Front of House Products
• Wrapped so will have allergens on the packaging
• Caterer does not need to do anything more
• Typical example (in progress)
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Back of House Product
• Product ready made which caterer cooks or prepares
• Product which is included in another recipe or dish
• Record the allergens• Record dishes and menus items using the
product• Tends towards some standard recipes in
bigger operations
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Where will caterers find this information
• Contains lists
– Long lists– Best if can manipulate spreadsheets– Match to approved buying lists– Inclusion in recipe analysis systems
– Must be kept up to date
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How will caterers provide this information
• Must be available– Back of house manual– Website– Access to central database of recipes
• Provision– Notice in restaurant– On the menu– Verbal communication with customer
13
Contains or Free from
• Legally must present contains• Does not contain does not mean ‘free
from’• Thresholds for gluten• No thresholds for other allergens
• Gluten presents anomalies
14
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The way forward
• Understand the 14 allergen list• Collect allergen information about all your
prepared products• Collect recipes• Collect menu ideas (recipes and
accompaniments)• Build your own allergen data bank• Have a protocol for keeping this up to date
• Do this before December 2014!