Guidance for all Staff
Some specific guidance for ALL staff as part of allergen management:
Cooking in unrefined oils, e.g., groundnut oil (peanut oil) or sesame oil may leave traces of nut protein in food.
ANY oil that has previously been used to cook products containing nuts/egg/fish etc. may contain traces of these foods so they should not be used to cook for anyone who is allergic to these foods.
If you are preparing food for someone with a food allergy, be aware of transferring traces of food from one plate to another or using the same spoons etc. This could cause cross-contamination, which could put someone with a food allergy at risk of a severe reaction.
Utensils, cutlery and work surfaces should be washed scrupulously after preparing foods containing allergens. They should even be washed thoroughly before they are put in a dishwasher if they are sticky e.g., peanut butter, mayonnaise, chocolate sauce etc.
Separate utensils should be used for food containing allergens.
Hand-washing is paramount, preventing cross contamination of allergens
