Listening to you, working for you What You Need To Know About Food Allergen Labelling Meet the Food Safety Bexley EU Food Information for Consumers Regulations

Listening to you, working for you Listening to you, working for you Listening to you, working for you What we are going to cover today The legislation & loose foods What is food allergy? The 14 allergenic ingredients Handling allergens in your business What you need to do Communicating Questions

Listening to you, working for you Listening to you, working for you Listening to you, working for you Regulation 1169/2011 – introduced in 2011 New rules on allergen labelling – from Existing requirements for pre-packed foods are retained New requirement to emphasise allergenic foods in the ingredients list New requirement to provide allergy information for unpackaged food/loose food There are criminal sanctions

Listening to you, working for you Listening to you, working for you Listening to you, working for you

Listening to you, working for you Listening to you, working for you Listening to you, working for you Scope of the Regulations All food businesses need to provide allergen ingredients information direct to the final consumer A 'food business' means any undertaking, whether for profit or not and whether public or private, carrying out any stage of production, processing and distribution of food

Listening to you, working for you Listening to you, working for you Listening to you, working for you Bacteria Chemical Physical Allergens There are 4 food hazards

Listening to you, working for you Listening to you, working for you Listening to you, working for you A food allergy is caused when your immune system mistakenly thinks that certain foods are a threat to your body A food intolerance does not usually involve the immune system Coeliac disease is an intolerance to gluten and does involve the immune system What is an allergy?

Listening to you, working for you Listening to you, working for you Listening to you, working for you m people have food allergy in the UK (based on population of 63.1m) This figure excludes food intolerance Estimated: 4,500 hospitalisations between and 10 deaths, due to food allergies and eating out The extent of food allergy

Listening to you, working for you Listening to you, working for you Listening to you, working for you Reaction to a food allergy g

Listening to you, working for you Listening to you, working for you Listening to you, working for you What an allergic reaction looks like

Listening to you, working for you Listening to you, working for you Listening to you, working for you Hospitalisation

Listening to you, working for you Listening to you, working for you Listening to you, working for you 12 year old Connor Donaldson from Manchester suffered asthma, hayfever and eczema and his mother requested a dish with no nuts from curry house Owner said pans and spoons were always clean Environmental Health staff found the same spoons were used for different sauces Coroner recorded a verdict of accidental death

Listening to you, working for you Listening to you, working for you Listening to you, working for you 18 year old girl with nut allergy killed by a takeaway curry

Listening to you, working for you Listening to you, working for you Listening to you, working for you An 18-year-old woman has died after suffering a suspected allergic reaction having eaten at a burger restaurant in Manchester city centre

Listening to you, working for you Listening to you, working for you Listening to you, working for you Avoid what makes you ill Read ingredient labels Look out for hidden allergens EpiPen There is no cure for food allergy

Listening to you, working for you Listening to you, working for you Listening to you, working for you Mustard Nuts Peanuts Sesame seeds Soya Sulphur dioxide Cereals containing gluten Crustaceans Eggs Fish Lupin Milk Celery The Big 14 – the most potent & prevalent in Europe Molluscs

Listening to you, working for you Listening to you, working for you Listening to you, working for you Allergen management Step 1 – Identify allergens in your business Step 2 – Preparing dishes Step 3 – Communicate with staff & customers

Listening to you, working for you Listening to you, working for you Listening to you, working for you Step 1 – Identify allergens in your business AllergenExamples CeleryWatch out for celery salt and celery seeds, which are used as a seasoning in lots of foods, such as soups and meat products. Stock cubes may also contain celery. MustardIncludes liquid mustard, mustard powder, the leaves, seeds and flowers, sprouted mustard seeds and mustard oil. Mustard is sometimes used in salad dressings, marinades, soups, sauces, curries and meat products.

Listening to you, working for you Listening to you, working for you Listening to you, working for you Old style label INGREDIENTS: Water, Carrots, Onions, Red Lentils (4.5%), Potatoes, Cauliflower, Leeks, Peas, Cornflour, Wheatflour, Salt, Cream, Yeast Extract, Concentrated Tomato Paste, Garlic, Sugar, Celery Seed, Vegetable Oil, Herb and Spice, White Pepper, Parsley. New label INGREDIENTS: Water, Carrots, Onions, Red Lentils (4.5%), Potatoes, Cauliflower, Leeks, Peas, Cornflour, Wheatflour, Salt, Cream, Yeast Extract, Concentrated Tomato Paste, Garlic, Sugar, Celery Seed, Vegetable Oil, Herb and Spice, White Pepper, Parsley. How the label has changed

Listening to you, working for you Listening to you, working for you Listening to you, working for you Bexley’s allergen chart

Listening to you, working for you Listening to you, working for you Listening to you, working for you Step 2 – Manage allergen risks Purchase & delivery of goods Storage of goods Handling & preparation Cooking Cooling & reheating Hot holding, display & service

Listening to you, working for you Listening to you, working for you Listening to you, working for you Is there relevant labelling information? Is the food the same brand that you normally use? Is the packaging intact? Ingredients legible on the labels? Deliveries

Listening to you, working for you Listening to you, working for you Listening to you, working for you Keep ingredients in original containers or packaging where possible Keep packaging securely closed Don’t store allergenic ingredients above open packets of other ingredients Label allergenic ingredients Use separate scoops Storage

Listening to you, working for you Listening to you, working for you Listening to you, working for you Preparing dishes Wear clean overclothing Clean everything Wash hands thoroughly Use separate area & separate equipment Check ingredients Follow recipe

Listening to you, working for you Listening to you, working for you Listening to you, working for you Consider cross contamination What food was previously cooked in the same oil? Equipment/utensils Consider what cooking oils you use (e.g. nut oils) Cleaning procedures Batch cooking Cooking

Listening to you, working for you Listening to you, working for you Listening to you, working for you Staff training - allergens? Separate serving implements Salad bars Consider dressings, toppings, sauces and garnishes Can customers serve themselves? Is there a risk of cross contamination? Labels Service

Listening to you, working for you Listening to you, working for you Listening to you, working for you Allergen labels ALLERGEN Molluscs (clams, mussels, snails, whelks, oysters & squid) ALLERGEN Mustard ALLERGEN Peanuts (groundnuts)

Listening to you, working for you Listening to you, working for you Listening to you, working for you What do you need to do?

Listening to you, working for you Listening to you, working for you Listening to you, working for you Free poster to download in 5 languages

Listening to you, working for you Listening to you, working for you Listening to you, working for you Provide allergen information In writing or Verbally No charge can be made for providing allergy information

Listening to you, working for you Listening to you, working for you Listening to you, working for you Signposting allergen information FOOD ALLERGIES and INTOLERANCES Please speak to our staff about the ingredients in your meal, when making your order Thank you

Listening to you, working for you Listening to you, working for you Listening to you, working for you In writing Allergen Folder

Listening to you, working for you Listening to you, working for you Listening to you, working for you Bexley’s allergen chart

Listening to you, working for you Listening to you, working for you Listening to you, working for you Domino’s

Listening to you, working for you Listening to you, working for you Listening to you, working for you How chart should be filled in

Listening to you, working for you Listening to you, working for you Listening to you, working for you Available before the purchase is concluded (eg. on the takeaway menu or website), and Available upon delivery in writing (eg. stickers on takeaway food containers, on the takeaway menu) Selling by phone or on-line

Listening to you, working for you Listening to you, working for you Listening to you, working for you ‘Hello, before I take your order do you require any allergen information?’ Step 3 - Communicate

Listening to you, working for you Listening to you, working for you Listening to you, working for you Buffets Name of food

Listening to you, working for you Listening to you, working for you Listening to you, working for you Complimentary food Name of food

Listening to you, working for you Listening to you, working for you Listening to you, working for you Chinese takeaway – special fried rice Vegetable oil Garlic Ginger Spring onions Chinese roast pork Prawns Sesame seed oil Red pepper Peas Eggs Rice Light soya sauce Oyster sauce Black pepper Allergenic ingredients Crustacea prawns Soya in the light soy sauce and in the Chinese roast pork (which contains soy sauce) Wheat in the light soy sauce and in the Chinese roast pork (which contains soy sauce) Eggs Molluscs in the oyster sauce Sesame in the sesame oil

Listening to you, working for you Listening to you, working for you Listening to you, working for you Deli counter – crumbed ham Ingredients: Ham Breadcrumbs Egg wash Allergenic ingredients Sulphites in the ham Wheat in the breadcrumbs Eggs in the wash which binds the breadcrumbs to the ham

Listening to you, working for you Listening to you, working for you Listening to you, working for you Indian restaurant – chicken korma Ingredients: Chicken Ginger Garlic Dried red chillies Onions Cooking oil Coriander Ground black pepper Turmeric Thick set yoghurt Garam masala Water Creamed coconut Salt Ground almonds Coriander leaves Lemon juice Allergenic ingredients Milk in the yoghurt Sesame in the garam masala Mustard in the garam masala Almonds please note that some people can be allergic to only peanuts or only one type of tree nut; if mixed nut ingredients are used, this needs to be clearly identified Cooking oil can contain a blend of several ingredients, including peanuts, nuts and soya

Listening to you, working for you Listening to you, working for you Listening to you, working for you Alcohol Sulphites Cereals containing gluten

Listening to you, working for you Listening to you, working for you Listening to you, working for you Accuracy is dependent on correct labelling, updating allergen information, updating staff and consumers Communication is key The person buying the food The person handling the food The person taking the order The person ordering the food

Listening to you, working for you Listening to you, working for you Listening to you, working for you Chef’s cards

Listening to you, working for you Listening to you, working for you Listening to you, working for you Formal Notices Will state exactly what is needed Timescale will be realistic & agreed Right of Appeal – 28 days Offence not to comply Improvement Notices Criminal sanctions

Listening to you, working for you Listening to you, working for you Listening to you, working for you SFBB – Allergy Safe Method

Listening to you, working for you Listening to you, working for you Listening to you, working for you Access free training on:

Listening to you, working for you Listening to you, working for you Listening to you, working for you Further information FSA allergy pages (guidance, advice, leaflets on allergen labelling: Allergy E-learning Allergy resources, templates, posters, leaflets: Safer Food Better Business for Caterers – Food allergies pdf pdf General FIR information can be found on GOV.uk Consumer advice BRC - FDF guidance for prepacked foods elling.pdf elling.pdf

Listening to you, working for you Listening to you, working for you Listening to you, working for you Sector specific examples for: Sandwich bars Restaurants (Car very) Fast Food and Fixed Menu Restaurants Bakery (Bake Off) Deli Counter or Shop Self Service Salad Bar Function Catering Institutional Catering eg schools Childcare and child Minders Different Cuisine Techniques The Provision of Allergen Information for Non Pre-packed Foods – Voluntary Best Practice Guidance

Listening to you, working for you Listening to you, working for you Listening to you, working for you Speak to colleagues Share knowledge Develop good working practices And finally …

Listening to you, working for you Listening to you, working for you Listening to you, working for you Thank you & have a safe journey