Oct Allergens Presentation: Understanding Food Information Regulations

1. Oct 2014 Allergens presentation Food Information Regulations 2014 Guidance and Compliance

2. Oct 2014 Allergens presentation Topics to be covered Compliance Guidance on Allergens Catering Premises and food production

3. Why the changes ? Evidence suggests that most food allergy incidents can be traced back to non-prepacked food. Therefore information on potential allergens should always be provided to the consumer. This is the requirement for the information on allergens to be provided to the consumers Oct 2014 Allergens presentation

4. The Challenge Availability and placement of mandatory food information Mandatory food information shall be available and shall be easily accessible, in accordance with this Regulation, for all foods. Oct 2014 Allergens presentation

5. Article 21 FIC Looks at the labelling of food stuff with regards to allergens listed in Annex II You should indicate in the list of ingredients with a clear reference to the name of the substance or product The name of allergen listed Annex II In the absence of a list of ingredients, the indication should comprise the word contains followed by the name of the substance or product as listed in Annex II. If the product contains the allergen in more than one form then all forms of the allergen should be indicated The indication of the particulars referred to in point 1 shall not be required in cases where the name of the food clearly refers to the substance or product concerned. Oct 2014 Allergens presentation

6. Non pre-packed foods To acknowledge the variety of businesses, oral allergen information can be provided Oral information must be accurate, consistent and verifiable upon challenge What is consistent? Is there a process in place to enable consistent information to be provided? Refer queries to the nominated person(s) What is verifiable? Ingredients information on a chart, recipe book, ingredients information sheets, scrap books with labels Oct 2014 Allergens presentation

7. What do I do ? Do they have a epi-pen Get first aider Call an ambulance Document what was eaten and action taken Identify and document other meals served to that table Oct 2014 Allergens presentation

8. Key messages to caterers Make sure the information you provide is accurate Keep up to date ingredients information for any ready-made foods bought in When cooking, make sure you know whats in the ingredients you use. Please consider cooking oils, dressings, toppings, sauces and garnishes and update this if you change the recipe or ingredients used Ensure your staff know of any changes to allergen information for the dishes provided Think about how allergenic ingredients are stored and labelled on your premises Be careful with shared equipment such as serving spoons, chopping boards and woks Thoroughly clean work surfaces and equipment, and wash your hands, before making food for someone with an allergy Oct 2014 Allergens presentation

9. What it means for your business Understand consumers needs and how they may be communicated What kind of systems are required The link between Food Information Regulations and the HACCP approach What steps will lead you to compliance Oct 2014 Allergens presentation

10. Oct 2014 Allergens presentation Catering premises and food production During your own audit consider HACCP- Controls Cross Contamination- unit design and management Provide Information and guidance Check list (Audit)-documentation Labelling-sampling

11. Oct 2014 Allergens presentation Catering premises and food production Hidden ingredients-awareness Marzipan/almonds, cooking sauces/gluten, other names ie casein, whey protein are milk derivatives Information to customers? Beware bold statements nut free? Be open and honest

12. Oct 2014 Allergens presentation Best practice advice Staff training Dealing with allergic reaction Menu development Food suppliers Food storage Discharge legal obligations Use FSA guidance

13. Storage of goods Where/how are goods stored? Air tight lidded containers Separate scoops to decant ingredients

14. Handling and Preparation Separation Cleaning Hand clothing washing

15. Cooking Separate cooking equipment or Thorough cleaning

16. Garnishes and added extras = added allergens

17. s Make sure the information you provide is correct Keep up to date information, particularly for composite ingredients * Ensure your staff are trained and made aware of any changes to recipes/ingredients. Think about storage and labelling of allergenic ingredients Be careful with shared equipment , serving spoons, chopping boards, woks etc. Thoroughly wash and disinfect all work surfaces, equipment and hands prior to preparation of a meal ordered by someone with an allergy.

18. Example Meal Allergen analysis Milk Egg Cereal Soya Sesame Pea-nut Tree nut Lupin Celery Mustard Fish Crust- acea Moll usc Sulphites Spaghetti bolognaise Yes (cheese) Yes (spagheti Yes Wheat (gluten) spaghetti Yes Yes (beef stock) Yes (Bacon, red wine) Cheese savoury sandwich Yes (cheese) Yes (mayo) Yes wheat (gluten) Yes (flour Yes (mayo) Yes (cheese) Quiche Lorraine- Home made Yes (milk cream, whey powder) Yes Yes (wheat- flour) Yes Asda Crustless Quiche Lorraine Yes (milk, cream, cheese) Yes Yes Wheat (gluten) ?? ?? ?? Yes (mustard seeds) Yes (bacon) Asda Mumtaz Lamb Rogan Josh Yes (yoghurt ?? Home made Lamb & Mango Curry Madras Curry bought-in sauce ?? ?? ?? Yes (mustard) Homemade chicken soup Yes (cream) Yes (stock) Yes wheat gluten Yes (stock) Yes Yes (white wine) Tin cream of chicken soup Yes (whey, cream) Yes wheat gluten Oct 2014 Allergens presentation

19. Business Support Information Darlington Borough Council Website Environmental Health Officer Weblinks and training Tool Trade magazines Oct 2014 Allergens presentation

20. Oct 2014 Allergens presentation Any Questions ?