Allergen Contamination
Some foods may cause allergic reactions such as tingling and or swelling, breathing difficulties, vomiting, diarrhoea and cramps. Severe cases may cause even death due to anaphylactic shock.
Your customers must be communicated in writing if any of the fourteen listed allergens are present in food served/sold:
- Peanuts
- Tree Nuts
- Eggs
- Fish
- Crustaceans
- Molluscs
- Gluten
- Sesame seed
- Milk
- Soya
- Mustard
- Celery
- Lupin
- Sulphites
Control Measures for allergen control:
- Listen to customer requests
- Staff training and supervision
- Labelling of products
- Approved suppliers
- Suitable packaging
- Menu descriptions
- Zoning
- Cleaning and disinfection
Allergens and food allergen management will be discussed in details in a subsequent section in this course.