Dishes and Their Allergens

CATERING ALLERGY GUIDE –EAST AYRSHIRE ECC 2020-2021

ALLERGEN INFORMATION Food Information to Consumers regulation is a new EU law covering all aspects of food labelling and allergen information, which will apply from 13th December 2014. For packaged foods the main change will be that the 14 listed allergens will be highlighted in bold where they appear in an ingredient list. The 14 allergens are crustaceans, eggs, fish, peanuts, soya, milk, nuts, celery, mustard, sesame, sulphur dioxide (above 10 ppm), lupin, molluscs and cereals containing gluten.

All Allergen information must be accessible to all staff and customers.

 If someone asks if a food contains a particular ingredient, always check-never guess.

 If you change an ingredient in a recipe make sure you update ingredients on the allergen matrix and tell staff about the changes.

 If you’re making a food for someone with an allergy, make sure work surfaces and equipment have been thoroughly cleaned and disinfected using the two stage cleaning process. Wash hands thoroughly before preparing food.

 Check the food delivered is the same brand that is normally used, as different brands might have different ingredients/allergens.

 Steps should be taken to ensure that non-allergenic ingredients do not come into contact with allergens in handling/weighing up and storage.

 Ensure containers are clearly labelled and when decanting ingredients out of their original packaging. These containers must not be used for storage of any other raw products. Keep a copy of the label for future reference.

 When handling and preparing foods remember to consider the risk of allergen cross-contamination.

If there is a customer at school with an allergy to a certain food the procedure would be as follows-

 Parents/guardians inform Head Teacher, Head Teacher would then inform Catering Manager and parents would provide appropriate information from doctor or hospital.

 The Head Teacher will give the Catering Manager a Medical Information Sheet with medical information of that child.

 If requested from Catering Manager, for a special diet to be made up for that child, the Catering Support Officer would meet up with parent and the Catering Manager to adapt the menu to suit the child’s dietary needs

 The Catering Manager would then adhere to that child’s menu and would put all procedures in place to prevent cross contamination and again discuss with staff.

 The child’s picture with what allergies he/she has is displayed in Kitchen for all staff to see.

 Quarterly update between Catering Managers and Education staff or if new staff or pupils start at the school or medical information changes

 Full hand over of individual allergy information by Delivery Manager or Catering Support Officer to new or covering Catering Managers for specific units

Dietary Definitions

(There are several types of vegetarian diets so check with the individual in what vegetarian diet they follow) Ovo-Vegetarian – Eat mostly plants in addition to eggs. They do not eat dairy products, meat or fish.

Lacto-Vegetarian – Eat mostly plants in addition to dairy products. They do not eat eggs, meat or fish.

Lacto-Ovo Vegetarians – Eat mostly plants in addition to dairy products and eggs. Lacto-Ovo Vegetarians do not eat meat or fish. This is the most common vegetarian diet that people follow.

Pescetarians – Vegetarian diet but they also eat fish. Pescetarians do not eat meat.

Vegan – A plant based diet with no animal products. Vegans do not eat meat, fish, eggs or dairy products.

Gluten Free-This diet is prescribed for the treatment of coeliac disease. Gluten is a protein found in wheat and rye and, to some extent, barley and some cases oats. All these must be avoided.

Halal – Pork, lard or any pork substance is forbidden and gelatine from animal source that is not halal are forbidden. Fish and eggs are permitted.

Ethnic Minority Groups and Their Dietary Requirements

Food/Religion Muslim Hindu Sikh Jewish Beef Halal No No May Require Kosher Lamb Halal No No May Require Kosher Pork and products No No No No containing pork Chicken Halal No Yes May Require Kosher Eggs Yes No Yes Yes Milk Yes Yes Yes Yes Fish Yes No Yes Yes Shellfish No No No No Cheese Yes Yes Yes Yes Vegetables Yes Yes Yes Yes Pulses Yes Yes Yes Yes

Please discuss with your customer what their dietary requirements are as not all strictly follow their ethnic diet

1. Hindu -53% of all non-vegetarians in India are Hindus. According to an estimate, only about 10% of Hindus in Suriname are vegetarians and less than five percent of Hindus in Guyana are vegetarians. Non-vegetarian Hindus prefer poultry, fish, other seafood, goat, and lamb as their sources of meat. Most Hindus are lacto-vegetarian. 2. Muslim-There are certain exceptions to the meat Muslims are allowed to consume and all meat is to be slaughtered according to Islamic law (see below). Muslims can consume all types of seafood, fruits, vegetables and dairy products provided they do not contain any animal content. 3. Sikh-According to the Sikh code of conduct or Rehat Maryada, Sikhs are free to choose whether or not to include meat in their diet. The Rehat Maryada states that Sikhs are bound to avoid meat that is killed in a ritualistic manner such as Halal (Muslim) or Kosher (Jewish).Some are lacto-vegetarian while others eat lamb, chicken and fish. 4. Jewish-Certain foods, notably pork and shellfish, are forbidden; meat and dairy may not be combined and meat must be ritually slaughtered and salted to remove all traces of blood. Observant Jews will eat only meat or poultry that is certified kosher.

A food allergy causes an immune system reaction that affects numerous organs in the body. It can cause a range of symptoms. In some cases, an allergic food reaction can be severe or life-threatening. A food intolerance symptoms are generally less serious and often limited to digestive problems.

Peanut

A peanut allergy is very common and could cause a serious and possibly fatal reaction. If a customer has a peanut allergy all nuts should be avoided at all times.

Tree Nuts

Tree nut allergy is quite common in the UK, rarely outgrown and known to cause severe anaphylactic reactions, often very quickly. Multiple nut sensitivities are common, as is cross-reactivity with peanuts. Almond, Hazelnut, Walnut, Cashew, Pecan nut, Brazil nut, Pistachio nut, Macadamia / Queensland nut. Unexpected nuts eg unrefined oils (walnut / hazelnut) in salad dressings, marzipan, praline, walnuts in bread and ground nuts eg almonds used to thicken curries have all caused severe / fatal reactions. Coconut is a palm and most nut / peanut allergic people can eat it. Pine nuts / kernels are seeds and not ‘tree’ nuts. Both may carry cross-contamination from nuts / peanuts.

Milk

There are mainly TWO reactions experienced with milk-

Lactose intolerance which is due to lack of enzyme required to digest milk sugar. Small quantities of milk is usually tolerated and is more common in adults.

Cows milk intolerance and allergy is more common in children and all milk and milk products must be avoided. It is advised to avoid milk from all other animals.

Egg

Egg allergies are the second most common childhood allergy and most children will outgrow it. Some people are allergic to all forms of egg and some people only to loosely cooked and raw eggs. Some people can eat products that contain cooked eggs eg-cake.

Soya

Soya/soy is another common childhood allergy that is often outgrown. Soya/soy allergies can be mild or severe, though severe reactions are rare. Vegetarian dishes commonly contain soya/soy.

Sesame

Sesame allergy is quite common in the UK and can cause severe reactions.

Fish

Many People who are allergic to finned fish are not always allergic to shellfish.

Crustaceans

Allergy to crustaceans is quite common in the UK. People may react to different types of crustacean shellfish eg shrimp, prawn, lobster, crab. Some reactions are severe and people have been known to react to cross contamination (eg contact with other fish during preparation and also cooking vapours)

Celery

Celery allergy is rare in the UK population and is more common in Germany and Switzerland. Most symptoms to raw celery are local (oral allergy syndrome) though sometimes the symptoms can be severe.

Sulphur Dioxide and Sulphites above 10mg/kg

These can be used as preservatives which have to be labelled above this level to prevent asthmatic responses in some people. They are commonly added to dried fruits and vegetables, soft drinks, fermented drinks, sausages and burgers.

Lupin

Lupins are common garden plants, related to legumes such as peanuts, peas, lentils and beans. The seeds from some types of lupin can be eaten as a savoury snack or ground into flour used in bakery and pastries.

Molluscs

These shellfish can cause severe reactions and include mussels, scallops, oysters, snails, whelks and squid.

Cereals containing gluten (wheat, rye, barley, oats, spelt, kamut)

People with coeliac disease, wheat or gluten intolerance need to avoid these to prevent symptoms which may not develop until the next day. A few people have wheat or gluten allergies, symptoms of which may develop quickly and occasionally become life-threatening. About 1 in 100 people has coeliac disease.

Other common allergens

Legume

Legumes are a family of plants used for food. They include peanuts, soya, lupin, green beans, green peas and fenugreek. Dried seeds known as pulses are also part of the legume family. These include chickpeas, lentils, kidney beans and other dried beans.

People in the UK are allergic to a wide range of other foods and all enquiries about ingredients should always be taken very seriously.

Allergen Matrix

When filling in the allergen matrix to list down the allergens in your dishes never guess and double check food labels. Always state the name of the name of the cereals that contain gluten and/or if required the name of the nuts. Example

DISHES AND THEIR ALLERGEN CONTENT –East Ayrshire ECC Menu Week 1 Monday 2020-2021

DISHES

Celery Cereals Crustacean Eggs Fish Lupin Milk Mollusc Mustard Nuts Peanuts Sesame Soya Sulphur containing s Seeds Dioxide Gluten

Farmhouse Lentil x May Contain May Soup Contain

Chicken Curry and x X x Brown Rice Spices may contain Wheat/Gluten

Baked Potato with Cheese x

Toast and Beans X x Wheat/Gluten

Natural Yogurt x

Review Date: 24/06/2020 Reviewed by: Susan Dunlop You can find this template, Including more information at

www.food.gov.uk/allergy

DISHES AND THEIR ALLERGEN CONTENT – East Ayrshire ECC Menu Week 1 Tuesday 2020-2021

DISHES Celery Cereals Crustaceans Eggs Fish Lupin Milk Mollusc Mustard Nuts Peanuts Sesame Soya Sulphur containing Seeds Dioxide Gluten

Seasonal X Vegetable Soup

Classic Fish and X X Chips Wheat/ Gluten

Tomato Pasta X Wheat/ Gluten

Cheese and Potato X Pie

Natural Yogurt X

Review Date: 24/06/2020 Reviewed by: Susan Dunlop You can find this template, Including more information at

www.food.gov.uk/allergy

DISHES AND THEIR ALLERGEN CONTENT – East Ayrshire ECC Menu Week 1 Wednesday 2020-2021

DISHES Celery Cereals Crustaceans Eggs Fish Lupin Milk Mollusc Must Nuts Peanuts Sesame Soya Sulphur containing ard Seeds Dioxide Gluten

Potato and Leek Soup X Seasonal Vegetable Soup

Steak Pie with X X X Mashed Potatoes Wheat/ Potatoes Gluten

Creamy Macaroni X X X with Garlic Bread Wheat/ Garlic Gluten Bread May Contain

Baked Potato and X X Tuna

X Carrot Cake Wheat/ x x Gluten

Custard x

Review Date: 24/06/2020 Reviewed by: Susan Dunlop You can find this template, Including more information at www.food.gov.uk/allergy

DISHES AND THEIR ALLERGEN CONTENT – East Ayrshire ECC Menu Week 1 Thursday 2020-2021

DISHES Celery Cereals Crustaceans Eggs Fish Lupin Milk Mollusc Mustard Nuts Peanuts Sesame Soya Sulphur containing Seeds Dioxide Gluten

Chicken and Rice X Soup

Chicken Goujons X X X with Savoury Rice Wheat/ Gluten

Salmon Fish X X Fingers Wheat/ Gluten

Scrambled / Boiled X X X X Egg on Toast Wheat/ Gluten

Natural Yogurt x

Review Date: 24/06/2020 Reviewed by: Susan Dunlop You can find this template,

Including more information at

www.food.gov.uk/allergy

DISHES AND THEIR ALLERGEN CONTENT – East Ayrshire ECC Menu Week 1 Friday 2020-2021

DISHES Celery Cereals Crustaceans Eggs Fish Lupin Milk Mollusc Mustard Nuts Peanuts Sesame Soya Sulphur containing Seeds Dioxide Gluten

Bolognaise mince X

Pasta X

Homemade X X Cheese and Wheat/ Tomato Pizza Gluten

Ice Cream with Fruit X

X Salmon Fish Wheat/ X Fingers Gluten

Tomato Soup X X

Review Date 24/06/2020 Reviewed by: Susan Dunlop Including more information at

DISHES AND THEIR ALLERGEN CONTENT – East Ayrshire ECC Menu Week 2 Monday 2020-2021

DISHES Celery Cereals Crustaceans Eggs Fish Lupin Milk Mollusc Mustard Nuts Peanuts Sesame Soya Sulphur containing Seeds Dioxide Gluten

Carrot and Potato X Soup

Pork Links and X X X X X Mashed Potato Wheat/ Gluten

Baked Potato with Beans

Tomato Pasta X Wheat/ Gluten

Natural Yogurt X

Review Date: 26/06/2020 Reviewed by: Susan Dunlop You can find this template, Including more information at www.food.gov.uk/allergy DISHES AND THEIR ALLERGEN CONTENT – East Ayrshire ECC Menu Week 2 Tuesday 2020-2021

DISHES Celery Cereals Crustaceans Eggs Fish Lupin Milk Mollusc Mustard Nuts Peanuts Sesame Soya Sulphur containing Seeds Dioxide Gluten

Seasonal X Vegetable Soup

Chicken Fajitas X X X Wheat/ Gluten

Stir Fry Vegetable X X X Noodles Wheat/ X Gluten

Shepherds Pie X X

Apple Crumble X X Wheat/ Gluten

Custard x

Review Date: 26/06/2020 Reviewed by: Susan Dunlop You can find this template,

Including more information at www.food.gov.uk/allergy

DISHES AND THEIR ALLERGEN CONTENT –East Ayrshire ECC Menu Week 2 Wednesday 2020-21

DISHES Celery Cereals Crustaceans Eggs Fish Lupin Milk Mollusc Mustard Nuts Peanuts Sesame Soya Sulphur containing Seeds Dioxide Gluten

Carrot and X Coriander Soup

Classic Breaded X X Fish and Chips Wheat/ Gluten X Creamy Macaroni X X Garlic Cheese and Garlic Wheat/ Bread Bread Gluten May contain

Potato Omelette X X Slice

Natural Yogurt X

Review Date: 20/06/2020 Reviewed by: Susan Dunlop You can find this template, Including more information at www.food.gov.uk/allergy

DISHES AND THEIR ALLERGEN CONTENT –East Ayrshire ECC Menu Week 2 Thursday 2020-21

DISHES Celery Cereals Crustaceans Eggs Fish Lupin Milk Mollusc Mustard Nuts Peanuts Sesame Soya Sulphur containing Seeds Dioxide Gluten

Farmhouse Lentil X May May Soup Contain Contain

Katsu Curry with X X X X X Brown Rice Wheat/ Gluten

X Vegetarian Wheat/ Sausage Rolls and Gluten Beans

Creamy Macaroni X X Cheese Wheat/ Gluten

Natural Yogurt X

Review Date: 20/06/2020 Reviewed by: Susan Dunlop You can find this template,

Including more information at www.food.gov.uk/allergy

DISHES AND THEIR ALLERGEN CONTENT –East Ayrshire ECC Menu Week 2 Friday 2020-21

DISHES Celery Cereals Crustaceans Eggs Fish Lupin Milk Mollusc Mustard Nuts Peanuts Sesame Soya Sulphur containing Seeds Dioxide Gluten

Beefburger and X X X X Potato Wedges Wheat/ Gluten

Vegetable Rogan X X Josh with Brown May X Rice contain Wheat/ Gluten

Coleslaw X

Cup Cake Friday X X X Wheat/ Gluten

Vegetable Cheese X X Pizza Wheat/ Gluten

Review Date: 20/06/2020 Reviewed by: Susan Dunlop You can find this template, Including more information at www.food.gov.uk/allergy