1. 1 Food Allergy Eileen Steinbock

2. 2 Agenda What information do caterers need What information is available to caterers How should caterers present the information

3. 3 How do we manage allergens Cereals containing gluten Crustaceans Eggs Fish Peanuts Soybeans Milk Nuts – Almonds, hazelnuts, walnuts, cashews, pecan, Brazil nuts, pistachio, macadamia Celery Mustard Sesame Sulphur Dioxide Lupin Molluscs 14 allergens listed in EU regulations Allergen policy – Do not introduce new allergen to existing product Allergen risk assessment for each product Allergen section in main specification

4. 4 What information do caterers need Food information for consumers regulation Comes into force December 2014 Caterers will need to have allergen information for everything they serve

5. 5 Where will caterers find this information Food information for consumers regulation – Requires allergens to be included in the ingredient list – The name of the allergen must be emphasised in the ingredient list – Information to be available at the point of purchase List on-line Product advice sheets

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7. 7 Front of House Products Wrapped so will have allergens on the packaging Caterer does not need to do anything more Typical example (in progress)

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9. 9 Back of House Product Product ready made which caterer cooks or prepares Product which is included in another recipe or dish Record the allergens Record dishes and menus items using the product Tends towards some standard recipes in bigger operations

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11. 11 Where will caterers find this information Contains lists – Long lists – Best if can manipulate spreadsheets – Match to approved buying lists – Inclusion in recipe analysis systems – Must be kept up to date

12. 12 How will caterers provide this information Must be available – Back of house manual – Website – Access to central database of recipes Provision – Notice in restaurant – On the menu – Verbal communication with customer

13. 13 Contains or Free from Legally must present contains Does not contain does not mean free from Thresholds for gluten No thresholds for other allergens Gluten presents anomalies

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15. 15 The way forward Understand the 14 allergen list Collect allergen information about all your prepared products Collect recipes Collect menu ideas (recipes and accompaniments) Build your own allergen data bank Have a protocol for keeping this up to date Do this before December 2014!