Compass Group Finalises Deal to Acquire CH&CO
Compass Group UK & Ireland has completed the deal to acquire the catering company, CH&CO. As part of the deal, catering brands Gather & Gather,...
Read Full ArticleNew food regulations came into force today - some of which impact on organisations serving food who will now have to provide 'advice' to customers on whether dishes contain any of 14 potential allergens. Here we produce guidance from the Dept Environment, Food & Rural Affairs (section 17) are grateful to the Food Standards Authority for a quick guide for enforcers inspecting food premises: non-prepacked (loose) foods allergen information.
The information can be supplied on the menu, on chalk boards, tickets or provided verbally by an appropriate member of staff as well as in other formats made available to the consumer. It must be clear and conspicuous, not hidden away, easily visible and legible. If the information is to be provided verbally by a member of staff then it is necessary to make it clear that the information can be obtained by asking a member of staff by means of a notice, menu, ticket or label that can easily be seen by customers.
It is no longer enough for an FBO to say that they do not know whether or not a food contains an allergen listed in Annex II and deny any knowledge, nor is it enough to say that all their foods may contain allergens. Allergen information must be specific to the food, complete and accurate. This also applies to food prepacked for direct sale, such as from deli counters, bakeries or sandwich bars.
Cereals containing gluten: declaration of wheat (such as spelt and Khorasan), rye, barley, oats and their hybridised strains)
The Food Information Regulations 2014 (FIR) give powers to authorised officers to take action against breaches of the allergen requirements.
Ensure the information of the 14 identified allergens, for the food they serve or prepare, is accurate and verifiable.
For relevant allergen tools for businesses, see: www.food.gov.uk/allergen-resources
Allergen management is about knowing what is in food and controlling the movement of allergens to reduce or remove allergen cross-contamination.
Thorough hand washing before preparing food
Where food is provided to those who cannot make their own food choices (eg small children, those with learning difficulties or relying on a carer), is there a process to cater for and protect/safeguard them if they have food allergies?
Finally, would staff know what to do if a customer were to have an allergic reaction on the premises?
Article written by Brian Shillibeer | Published 08 December 2014
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