Module 5

A severe food allergy can cause a life-threatening reaction and even a tiny trace can be enough to cause an allergic reaction. It is important that you and your staff are aware of the composition of the foods you sell to enable you to cater for customers with food allergies and intolerances. Food allergens cannot be removed by cooking, so they need to be managed carefully.  

Food businesses need to understand their own processes and products and identity, manage and communicate allergen risk to their staff and customers who have allergies to certain foods. Allergen management can easily be done in three steps:

1. identifying allergens
2. manage allergen risks
3. communicate and train your staff

The table below lists the most common allergens and provides examples of foods which typically contain them:

A business has a legal obligation to produce food that is safe which means you need to know what allergens are in all of the food you sell. This can be done either by checking ingredient lists or asking suppliers to provide allergen information.

A food containing even a tiny trace of an allergen can cause an allergic reaction and regardless of how much the food is cooked, the allergen cannot be removed.  This means it is very important to consider the cooking processes used when preparing food for allergic customers.

• Before preparing food, clean all work surfaces and equipment thoroughly using hot, soapy water to remove traces of anything that was cooked before.
• Keep allergens separate from other foods and follow advice for avoiding cross-contamination in the kitchen.
• Double check ingredients listed on pre-packed foods for allergens e.g. Worcester sauce, condiments, stock cubes, thickeners or garnishes.
• Be aware of allergens in any alcoholic drinks added to dishes e.g.  cereals containing gluten in beer, sulphites in red wine and milk or egg in liquor products.  For alcoholic drinks with no ingredients list, allergens are indicated by the word ‘contains’ followed by the name of the allergen.

It is also important to consider the use of communal equipment in a kitchen when preparing food for allergic customers. Here are some examples:

Deep fryers

• Has the oil been used to cook food containing the allergen? If so, this oil cannot be used to prepare allergen free food. The fryer must be emptied, thoroughly cleaned & refilled with fresh oil to prevent contamination.
• If this is not possible then consider whether the food can be prepared via shallow frying in a clean pan with fresh oil. 

Toastie makers/panini presses

• Has the equipment been used to prepare food containing the allergen? If so, the cooking surfaces needs thoroughly cleaned with hot soapy water before you prepare food for customers with food allergies
• As an alternative, consider whether the dish can be prepared using a clean oven tray and a grill.

Woks

• If cooking equipment is not washed between dishes e.g. a ‘seasoned’ wok, it cannot be used to prepare allergy free food. 
• Instead of using this type of equipment, consider whether allergen free dishes can be prepared using equipment which can be thoroughly cleaned with hot soapy water.