Food Preparation
Control measures when preparing food for service or to pre-pack for direct sale to ensure the risks from allergenic cross-contamination are eliminated are:
- Adhere to the planned recipes and only use the ingredients stated on the recipe information card or standard recipe.
- Do not add your own extra ingredients to dishes.
- Consider the risk of 'hidden allergies' in ingredients such as cooking oils, salad dressings, sauces and garnishes, especially if you are using a different one to normal.
- If making any changes to the recipe or substitute an ingredients, this must be communicated to all staff members
- If preparing an allergen free meal, start afresh with clean utensils, knives, chopping boards, cooking oil etc.
- If cross contamination is not practical in given circumstances, advise customers appropriately about potential contamination and that you cannot guarantee an allergen free product.
- Change into clean protective clothing when handling allergenic food.
- Make sure worktops and all the equipment used are thoroughly cleaned. This includes chopping boards, knives, mixers, bowls, pots, pans, griddles and utensils.
- Thorough cleaning must be done with detergent and hot water before, during and after preparation
- If required, dismantle equipment to ensure that all allergen residues are removed.
- Don't cook food in oil that has already been used to cook other foods.
- Ensure staff wash their hands thoroughly with soap and water before they prepare the meal and avoid touching other foods until they have finished preparing it.
- Use colour-coded equipment for allergenic foods
- Have separate designated utensils and knives for the preparation of allergenic foods. These should be clearly distinguishable from other utensils so they are not used in error. For example they could also be coloured purple.
