food labeller. plan for the talk ●explain the rules for fir ●look at allergens ●see what...

Food Labeller

Plan for the talk

● Explain the rules for FIR● Look at allergens● See what others are doing● What about suppliers?● Show The Food Labeller● Have a go and chat

Sausages – it’s an opportunity

• Bill’s restaurant served 200 Sunday brunches in one branch.

• No sausages are gluten free.

• Have you allergen free recipes?

The Food Information Regulations (FIRs 2014)

Why is there a new regulation? Consumers will know about food labelling throughout the food system.

What must caterers do?● Know the ingredients used in food served or sold● Identify any of the 14 major food allergens included as ingredients● Consider the risk of cross-contamination● Record the 14 major food allergens in the food served or sold● Create a procedure for dealing with allergen information requests● Ensure staff provide complete and correct allergen information

What must catering businesses do?

● Customers need accurate information of menu items so that they can make choices - written or orally

● Caterers must analyse ingredients to know the allergens present

● Provide allergen info on menus or have folder and written info for staff to show

● Show that customers can ask about allergens● In UK you can tell customers - speaking to them!

Products to watch

Frozen chips - Wheat gluten, milk

Bouillon - Celery

Sauce - Barley gluten, fish

Oyster sauce - Gluten, shellfish

Tahini - Sesame

Pizza ExpressDishes on our menu are labelled with N (contains nuts) V (suitable for vegetarians, and GF (gluten free).

Training for teamKeep allergens - nuts - at bottom shelfLabel with yellow sticker - contains nutsUse separate utensilsUse dispensing bottlesCustomers tell waiter and have marker on tills to mark in red when goes to kitchenUnannounced auditsWash hands and clean surfacesBut cannot offer 100% guarantee of cross contamination

IN Infinity Foods Allergens

Products containing gluten shrink wrapped and clearly labelled. Packing team trained to be aware of allergens.

Products containing gluten packed on separate run to non-gluten products.

All gluten free products labelled as such.

All nut products to be shrink wrapped, clearly labelled and stored separately in warehouse.

All non nut pre-packs to carry the warning 'packed in an environment containing nuts.'

http://www.infinityfoodswholesale.co.uk/about/haccp/

Morning Advertiser Nov 8th

Fuller’s pubs are training staff, using software to collect supply information and get allergen gridThey will say ‘Ask our staff for allergen info’Use a simple spreadsheet and notes for each menu, laminated and kept in the barMenus will have a disclaimer ‘Our food is prepared in kitchen where nuts, gluten and other food allergens are present’

Snowdrop Inn Lewes

Tony Leonard - Snowdrop LewesAllergens training is part of staff trainingKitchen and front of house staff know where to find informationA key member of staff links to a reference folder.

Jolly Cricketers - has gluten free, nut free and dairy free menuSays ‘Speak to a member of staff if you have special dietary requirements’

Who has got allergens online?

Adding ingredients from suppliers

These ones work!3663 Brake Tesco Sainsburys

Go to their website and find the productClick to find ingredientsFind cost 100g /ml, nutrition, dietary advice

Content on ‘The List Online.....is not intended to constitute the full legal description of the products, and does not necessarily include all information including allergens. Brakes may change product specifications or information at any time and such amendments may not be updated on 'The List Online' immediately. For up-to-date details including allergens, please refer to the product packaging or alternatively contact Brakes.