Level 4  Food Safety

9 Key Points that should be included in an allergen management procedure

​

1. Communication – Clear communication between staff, customers and visitors via menu descriptions/labelling or product descriptions.

2. Colour coded utensils and cloths – explanation of what colours should be used for which foods/allergens e,g Yellow equipment and cloths for allergens and blue for non allergen.

3. Cleaning procedures - Effective hand washing before and following preparation with allergen products. Thorough cleaning of utensils and work surfaces immediately before and after preparation. Cleaning processes of this type should be verified and signed off by a manager to ensure compliance.

4. Labelling or display information - that clearly identifies and highlights any allergens in the products.

5.  Segregation of allergens, particularly during storage, display, preparation and service.

6. Allergen file for staff to consult if they have any customer queries.

7. Reputable suppliers - documented system for identifying allergens in all supplied food products or bespoke recipes provided for service. 

8. Regular audits and effective supervision are important to ensure control measures are working.

9. Staff Training – Staff should be trained in Allergen awareness so that they are aware of the 14 EU allergens and the consequences of misinformation.