Food Allergens Policy

Allergens

The EU Food Information to consumers regulation lists 14 Allergens in the legislation namely:

1) Primary Food Handlers

A primary food handler is a person who is directly involved in the process of preparing and handling raw and cooked items, or who is responsible for ensuring food is safe to eat. Within S J Abed & Al Sulaimi Catering Group LLC, the following personnel are examples of who would be categorized a primary food handlers: -

• Chefs
• Butchers
• Hygiene Officer
• All Catering Staff

All primary food handlers must pass the Food Allergen training. Food Allergen training is also contained within the Level 2 Award in Food Safety and Hygiene. All primary food handlers must gain a Level 2 Award in Food Safety and Hygiene Certificate and also undertake the Allergen awareness training.

2) Secondary Food Handlers

Secondary food handler is a person who is involved in the process of transporting prepared food and or serving prepared food and drinks. All secondary food handlers must undertake a Secondary Food Handling course every 3 years which will include Allergen training. Within S J Abed & Al Sulaimi Catering Group LLC, the following personnel are examples of who would be categorized a secondary food handler:

• Drivers

1) Procurement and Purchasing of Food

Food will be purchased from suppliers who provide product specifications including the full ingredient lists that include the allergens. Alternatively, the information on the food labels will also provide information surrounding the allergens. Any substituted or alternative item must be recorded on the Allergen Ingredient Log.

2) Safe Storage and Preventing Cross- Contamination

Once the allergen contents of all ingredients are known and logged, safe storage practices must be used to avoid the cross contamination of foodstuffs: for example, sugar could be contaminated by other allergens in the environment if stored near wheat flour and milk powder. Food items need to be kept in sealed containers and accessed using clean utensils to minimize the risk of cross contamination. Where possible store allergenic ingredients e.g. nuts, peanuts, sesame on bottom shelves to prevent them falling into other foods.

The safe storage of ingredients should be included as part of the food safety management system and staff trained accordingly. Separate toaster to be purchased for gluten free bread (toast) only, ensures storage and usage is appropriate to avoid cross contamination.

3) Sharing the Allergen Information with Customers

Costumers must be advised that the information is readily available upon request.

4) Advising the Customers

For customers – a statement on all menus ‘Please Note: You must inform the staff if you know you have an allergy’ should be displayed.

5)Supplying the Information

The Allergen information must be in a form accessible to the staff member to enable them to provide the information to the costumer accurately and consistently. It must be clear and conspicuous, not hidden away, easily visible, and legible.
S J Abed & Al Sulaimi Catering Group LLC uses the following methods:

• By verbal communication from an appropriate member of staff.
• Through the information on Menu.
• Labels on pre-packed food and drink.

6) Staff Food

Food for personal consumption should be stored in a separate fridge. All such food should be named and dated. Food should not be stored in the staff fridge for more than 24 hours. Any out of date food will be disposed of.