SRSS Food Allergen Procedure

1. DOCUMENT CONTROL

Management SRSS SMS PROCEDURE System Element Document Title Food Allergens Document Number SMS_FS_PR_026_ Version # & V1 10/08/15 Food Allergens_V1 Revision date Document Owner QHSE Manager Issue date 01/09/15 Approved by QHSE Manager Effective Date 01/09/15

2. REVISION LOG

Revision date Version Section Description of change Revised by number number 10/08/15 V1 All New document QHSE Manager 10/08/16 V2 All Review

3. OBJECTIVES

This procedure details the requirements that shall be observed to ensure food is suitably protected from allergen contamination in accordance with the HACCP Guidance Plan.

4. RESPONSIBILITIES

Sodexo’s Leadership Team has the ultimate responsibility for ensuring that the company meets the requirements of the Food Safety Act 1990, the Health and Safety at Work etc Act 1974 and all relevant regulations.

The SRSS Senior Leadership Team and Senior Managers are defined as senior leadership in relation to meeting the requirements of the relevant standards.

The Quality Manager is responsible for ensuring that the requirements of this procedure are implemented.

Document SMS_FS_PR_026_Food Effective Date 01/09/15 Page 1 of 8 Number Allergens_V1 Date printed © Sodexo 2015

The Operations Managers are responsible for ensuring that all procedures are implemented in accordance with specified site requirements.

Job site personnel are responsible for ensuring all waste products are processed in accordance with site procedures/instructions requirements.

5. WHAT YOU NEED TO KNOW

Legislation: -

Food Safety Act 1990

The Food Hygiene (England) Regulations 2013

The Food Hygiene (Scotland) Regulations 2006

The Official Feed and Food Controls (Scotland) Regulations 2009

Procedure

All food handlers should be aware of the 14 allergens specified in the above legislation. Understanding and managing the 14 major allergens, preventing cross contamination and providing information to help inform consumers is paramount. Before you start:

• Wash your hands • Check your recipes • Identify the 14 major allergens

Certain foods or food ingredients can cause a reaction in some people that can vary in severity from a mild rash, to a condition requiring urgent medical assistance. As food service providers, we must be aware of and provide accurate information to our customers on the 14 major allergens.

Food allergy: A high sensitivity within the body to certain substances within food that leads to an aggressive immune response.

Food intolerance: An unpleasant reaction to food that does not involve an immune system response or release of histamine.

Sodexo has a legal responsibility to provide correct information about the 14 major allergens in food we make and serve to our customers. The type of reaction depends on the individual and the severity of their allergy. Very small amounts of some allergens, such as nuts, can cause severe reactions including potentially fatal anaphylactic shock. Approximately 10 people in the UK die each year due to food related allergies.

Document SMS_FS_PR_026_Food Effective Date 01/09/15 Page 2 of 8 Number Allergens_V1 Date printed © Sodexo 2015

The 14 major allergens are:

Milk Found in butter, cheese, cream, milk powders and yoghurt. Often used in foods glazed with milk, powdered soups and sauces. Eggs Often found in cakes, some meat products, mayonnaise, mousses, pasta, quiche, sauces and foods brushed or glazed with egg. Cereals containing gluten Including wheat (such as spelt and Khorasan wheat/Kamut), rye, barley and oats. Found in foods containing flour, such as some baking powders, batter, breadcrumbs, bread, cakes, couscous, meat products, pasta, pastry, sauces, soups and foods dusted with flour. Peanuts Often found in biscuits, cakes, curries, desserts andsauces such as satay. Also found in groundnut oil and peanut flour. Nuts Including almonds, hazelnuts, walnuts, cashews, pecan nuts, Brazil nuts, pistachio nuts, macadamia or Queensland nuts. Often found in breads, biscuits, crackers, desserts, ice cream, marzipan (almond paste), nut oils and sauces. Ground, crushed or flaked almonds are often used in Asian dishes such as curries or stir fries. Sesame Often found in bread, breadsticks, houmous, sesame oil and tahini (sesame paste). Soya Often found in beancurd, edamame beans, miso paste, textured soya protein, soya flour or tofu. Also used in some desserts, ice cream, meat products, sauces and vegetarian products. Fish Often found in some fish sauces, pizzas, relishes, salad dressings, stock cubes and in Worcestershire sauce. Crustaceans Including crabs, lobster, prawns and scampi. Often found in shrimp paste used in Thai curries or salads. Molluscs Including mussels, land snails, squid and whelks. Often found in oyster sauce or as an ingredient in fish stews. Mustard Including liquid mustard, mustard powder and mustard seeds. Often found in breads, curries, marinades, meat products, salad dressing, sauces and soups. CeleryIncluding stalks, leaves, seeds and celeriac. Often found in celery salt, salads, some meat products, soups and stock cubes. Sulphur dioxide and sulphites Often used as a preservative in dried fruit, meat products, soft drinks and vegetables as well as in wine and beer. Lupin Including lupin seeds and flour, and can be found in some types of bread, pastries and pasta.

Allergen ingredients must be managed to prevent accidental cross contamination. The following controls must be in place at all stages of our food handling processes:

 Check all foods have a food label including a list of ingredients.  Check deliveries for damage/split packaging; reject products if there is a risk they could be contaminated.  Check food delivered is the same brand that is normally used - different brands might have different ingredients.  Store foods containing allergens in dedicated and easily identifiable containers.

Document SMS_FS_PR_026_Food Effective Date 01/09/15 Page 3 of 8 Number Allergens_V1 Date printed © Sodexo 2015

 When decanting foods use a decant label to retain: name of product, allergens,‘use by’ date/best before date.  Store ingredients containing allergens in dedicated containers, separately from other foods.  A dedicated area on the bottom shelf should be designated for storing nuts and products containing nuts.  Check the ingredients list prior to preparing to identify allergens.  Prepare foods containing allergens in separate areas, or after foods not containing allergens.  Use dedicated equipment and utensils for preparing and serving food containing allergens. If this is not possible, wash utensils thoroughly after contact with the allergen.  Always wash hands after handling known allergens.  Take care when weighing ingredients such as wheat flour to prevent cross contamination of other foods or equipment.  Change the oil after frying foods containing allergens as they may leave traces in the oil, which can be transferred to other foods.  Cleaning cloths, tea towels, oven gloves/cloths must be used with care to minimise the risk of cross contamination.  Do not change recipes or substitute ingredients without authorisation.  Do not transfer food from one dish to another.  Use dedicated utensils for each dish on display.  Clearly label foods if they contain a food allergen.  Do not splash food around the service area; this may contaminate another food.  Display Sodexo’s Food Allergies Customer Information Notice next to the menu and/or prominently where food is on display for sale.  Check where allergen information is stored at your site .e.g. in the allergen folder

Where consumers request further information relating to allergens: locate the Allergen Champion who will be able to assist you. The documented allergen information i.e. accessed electronically or via an allergen folder must be referred to, so that accurate, factual advice is given. When addressing customer enquires - never guess. If unsure or if the allergen champion is not available the customer enquiry must be escalated to the Catering Manager/Senior Chef.

Dealing with a severe allergic reaction:

 Do not move the customer.  Call 999 immediately; explain that the customer may be having a serious allergic reaction, follow any instructions that are provided.  Contact your manager and site first aider.  Loosen clothing around the customers neck.  Send someone outside to wait for the ambulance and stay with the customer until help arrives.

Document SMS_FS_PR_026_Food Effective Date 01/09/15 Page 4 of 8 Number Allergens_V1 Date printed © Sodexo 2015

Customer enquiries about ingredients must be taken seriously and contingency plans must be established that can be applied when customers advise you that they have a severe food allergy. The sufferer has to take responsibility for personal food consumption, but must be given accurate information by catering staff in order to make their decisions.

It is essential that if a member of staff is uncertain whether or not a recipe contains a specified food allergen, the customer’s questions are referred to management or the customer is offered a safe alternative.

If a customer experiences any ill effects after eating in the dining room, the incident should be recorded immediately so that it can be tracked and audited should there be a problem and legal action is taken against the company.

Allergen Management Control Measures to Prevent Contamination:

 Check that allergens have been highlighted in the ingredients on the food label’s or via an information sheet provided by the supplier, reject if this is missing. If you believe any food item has been mislabelled, please contact SRSS SHEQ Team (01224 324388).  Check all food deliveries for damage. If the packaging of any of allergenic ingredient is damaged or torn open, there is a risk that they could have contaminated other items. The damaged item and any ingredients that may have been contamination must be rejected.  Check that the food delivered matches your order – if it does not match or you have received a substitution, check the ingredient list of the replacement or substituted product and update your Allergen Folder.  Store ingredients containing allergens in dedicated containers, separately from other foods. The containers must be of the following design and construction:  Sealable, preferably air-tight  Food grade plastic  Cleansable and in good condition  Clearly labelled and used only for the purpose of allergen storage  If allergens are stored in the fridge and there is limited storage i.e. celery, they should be stored separately from other foods i.e. lower shelves.  A dedicated area should be set up in the food storage area for the storage of peanuts/nuts and products containing nuts. This should be on a bottom shelf in an area where cross contamination with other products is minimised.  When foods are decanted ensure the following information is retained – name of product, list of ingredients and allergens, use by date and best before dates.

Document SMS_FS_PR_026_Food Effective Date 01/09/15 Page 5 of 8 Number Allergens_V1 Date printed © Sodexo 2015

 Recipes must be followed and ingredients must not be added, omitted or substituted. Failure to follow recipes could result in an allergen being added to the menu item and therefore puts our customers at risk.  Where possible create a separate area, for the preparation and handling of allergenic containing products.  Organise preparation so that foods containing allergens are prepared separately to other foods.  Clean and sanitise the work surface and area, equipment and serving utensils.  Always wash hands after handling all known allergens and before preparing an allergy free meal.  Weigh flour, milk powder, seeds, nuts and other bakery allergens in a separate area from other operations and ensure that the area is cleaned and washed down afterwards.  Use dedicated equipment and utensils for preparing and serving food containing nuts and other allergens. If this is not possible then the equipment used needs to be thoroughly washed and sanitised after contact with the allergen.  Separate cleaning cloths, tea towels and warming cloths must be used to minimise the risk of cross contamination.  Care to be taken when using certain cooking and drizzling oils as they can pose an allergen hazard, especially when used as a salad dressing.  Unrefined ground nut oil (peanut oil) should not be used for cooking purposes.  Use dedicated equipment and utensils for cooking an allergen free meal. If this is not possible then the equipment used needs to be thoroughly washed and sanitised between uses.

Wherever possible Change the oil after frying foods containing allergens i.e. nuts/egg/batter/fish as there may be traces left in the oil, which can be transferred to and contaminate other foods. Or use a separate fryer for allergen ingredients.

When the above is not possible due to practical reasons and the oil is used for multiple food items before it is changed, you must ensure that when dealing with a customer allergen enquiry, you advise the customer of what food items have previously been cooked in the oil and what allergenic ingredients they contain. If the customer is allergic to any allergens that may be in the oil due to previous usage, either advise the customer of an alternative suitable product or prepare a separate allergen free meal.

Cooling & Chilled holding  Foods to be kept covered during cooling and chilled holding.  Allergen meals should be stored separately or above other food to prevent contamination.

Display  Always lay out dishes in a way that will minimise the risk of allergen-free food being contaminated with ingredients from another dish.

 Do not splash food around the service area due to the risk of contaminating another product. If a product containing nuts is spilled into another food product, action must be taken to remove the contaminated product from service.  Do not transfer food from one dish to another.  Use dedicated utensils for each different dish.

For open self service displays these additional control measures are required:

 Visually monitor these areas for cross contamination and misuse by customers. Where there has been a risk of allergen cross contamination the food items concerned must be discarded

 Managers may identify particular risks related to their service that are not covered in the processes listed above, therefore further control measures must be implemented as necessary and may relate to particular customer requirements.

6. COMPETENCES AND TRAINING

What you need to do?

The unit manager must ensure that all staff are adequately trained. The type of training given will depend on a number of factors but will be based on one or more of the following categories:

 Induction Training  Legal Training  Mandatory On-Job Training  Certified Training

In order to demonstrate compliance with legal requirements and ‘Due Diligence’ all training must be recorded on Training Record Cards.

7. RECORD KEEPING

What information should be kept?

 SMS_FS_GU_018a_Allergen Incident Form_V1 8. FURTHER GUIDANCE SMS_FS_PR_002_Food Preparation Procedure_V1 SMS_FS_PR_007_HACCP Procedure_V1 SMS_FS_PR_014_Food Preparation Equipment Procedure_V1 SMS_FS_PR_015_Food Preparation Surfaces Procedure_V1 SMS_FS_PR_016_Food Storage Procedure_V1

SMS_FS_PR_027_Food Contamination Prevention Procedure_V1 SMS_FS_PR_029_Food Labelling Procedure_V1