SECTION 3 SAFE CATERING PLAN / 55 Allergens Allergen declaration is a legal requirement. Before completing this section, make sure that you have read pages 62-69. List the allergens used in your menu items: What can go What can I What if it’s wrong here? do about it? How can I check? not right? (Hazards) (Control/Critical Limits) (Monitoring/Verification) (Corrective Action) Purchase, delivery/receipt, collection Receipt of food/ Buy from a reputable Check that your suppliers are ingredients supplier and maintain a list of aware of allergens and have an containing an your approved suppliers. allergen management system allergen that has in place. not been identified on the Menu I do this Check that the food delivered Items Allergen is either clearly labelled or that Check List (pg 66) a list of ingredients is supplied and, as a result, and remains with the food at the allergen not all times. being declared on the information available to your customers. For example: • Receiving a Arrange with your suppliers Check that your suppliers make different brand that they must make you you aware of products that of product, aware of changes to: may not have all the allergens where your declared, or where products • Your order, where you supplier may have been contaminated with have been supplied a have substituted allergens. product substitute your order due to product I do this availability. • The ingredients in the • Receiving the products supplied. wrong product I do this • New formulation of an existing Maintain an updated Menu brand. Items Allergen Check List Check the product ingredients (see pg 66), which identifies against your menu items to all the allergens used in the make sure that the allergen premises and all the dishes information provided to your in which those allergens are customers is accurate. ingredients (see pg 65 for a list of the 14 allergens). Record on the Allergen Controls Allergens I do this Review pg 70. Other (specify): 56 / SAFE CATERING PLAN SECTION 3 What can go What can I What if it’s wrong here? do about it? How can I check? not right? (Hazards) (Control/Critical Limits) (Monitoring/Verification) (Corrective Action) Receipt of food/ Ensure that food containing Check packaging/containers If the allergen ingredients allergens which present and the condition of food has contaminated contaminated a higher risk of cross- for signs of damage and/or other food, reject with food allergens contamination (e.g. bags leakage of allergens. the food it has that should not of wheat flour, eggs, and contaminated. be present in the milk) are kept separate from Check that foods/ingredients food/ingredients. other foods during delivery/ containing allergens are Review the use collection. delivered in such a way as to of this supplier. prevent cross-contamination of other foods with allergens. Where rejection is not possible: Other (specify): Observe staff practices during delivery. • Use in a menu item that already contains this Record on the Allergen allergen Controls Review (pg 70). or • Update the written allergen declaration, e.g. supplement the menu board or temporarily amend your menu Storage Cross- Separate food allergens that Regularly check how food Where you know contamination have a higher risk of cross- is stored. that the food has of food with an contamination (e.g. bags of been contaminated allergen during wheat flour, eggs, milk) by: Check packaging/containers with an allergen: storage, including and condition of food for signs of transferring food • Storing in clearly damage and/or contamination. • Use in a menu in and out of the identified areas item that storage area. I do this Observe staff practices. already contains this allergen • Storing in suitably or Record on the Allergen Controls e n c l o s e d c o n t a i n e r s • Update the Review (pg 70). I do this written allergen declaration, • Storing in clearly e.g. supplement identified containers, the menu board e.g. colour-coded or temporarily boxes amend your I do this menu or • Decanting into dedicated • Dispose of the containers. contaminated product. I do this Better supervision, Other (specify): training, and/or retraining of staff. Allergens SECTION 3 SAFE CATERING PLAN / 57 What can go What can I What if it’s wrong here? do about it? How can I check? not right? (Hazards) (Control/Critical Limits) (Monitoring/Verification) (Corrective Action) Preparation and handling, including cooking, reheating and cooling Contamination of Use a separate, clearly Regularly check that separate Where you know food with allergens identified oil/fryer for cooking oil is being used for cooking food that the food has that may be in dishes containing allergens containing allergens. been contaminated other food, e.g. (e.g. fish, breaded or battered with an allergen: cooking in the products). Observe staff practices. same oil, using • Use it in a leftovers in other menu item that dishes. I do this already contains this allergen Other (specify): or • Update the written allergen declaration, e.g. supplement the menu board or temporarily amend your menu or • Dispose of the contaminated product. Better supervision, training, and/or retraining of staff. When using leftovers Regularly check ingredients Do not serve food (e.g. using mashed potato used and allergen declarations that contains an containing butter/cream to (e.g. on the menu). allergen unless thicken soup): the presence of that allergen is • Only use in a menu item Record on the Allergen Controls declared for that that already contains the Review (pg 70). food (e.g. on the allergen menu, on a label, in the allergen I do this folder). • Ensure that the presence Better supervision, of that allergen is declared training, and/or for that food (e.g. on retraining of staff. the menu). I do this Other (specify): 58 / SAFE CATERING PLAN SECTION 3 What can go What can I What if it’s wrong here? do about it? How can I check? not right? (Hazards) (Control/Critical Limits) (Monitoring/Verification) (Corrective Action) Contamination Use separate equipment for Regularly check the use of Where you know of food with dishes containing allergens dedicated/separate equipment that the food has allergens that may where the equipment could and utensils. been contaminated be on equipment cause cross-contamination of with an allergen: (e.g. weighing allergens, e.g. toasters. Observe staff practices. scales, food • Use it in a mixers, toasters, List the equipment: Check cleaning of equipment menu item that microwaves, and utensils. already contains sieves), utensils this allergen (e.g. scoops, Record on the Allergen Controls or containers, Review (pg 70). • Update the knives, spoons), written allergen temperature declaration, e.g. probes, chopping supplement the boards, and menu board preparation I do this or temporarily surfaces. amend your menu Use dedicated utensils for allergen-free dishes or and protect them from • Dispose of the contamination, e.g. by storing contaminated utensils such as pizza cutters, product. trays and ladles in a clean lidded container. Better supervision, I do this training, and/or retraining of staff. Clean equipment and utensils. Thoroughly clean equipment and utensils after preparing Review cleaning food containing allergens. practices. I do this Other (specify): SECTION 3 SAFE CATERING PLAN / 59 What can go What can I What if it’s wrong here? do about it? How can I check? not right? (Hazards) (Control/Critical Limits) (Monitoring/Verification) (Corrective Action) Cold serve/hot hold/display/service Cross- • Protect/cover the food Observe staff practices. Where you know contamination where possible. that the food has of food during Check that utensils are used been contaminated display and service I do this appropriately. with an allergen: with an allergen that should not • Use separate utensils Check cleaning of the display/ • Use it in a be present in the for the different items service area. menu item that food. of food. already contains I do this Monitor the service area this allergen regularly. or • Ensure that food items • Update the Record on the Allergen Controls do not fall into other written allergen Review (pg 70). foods, e.g. keep allergenic declaration, e.g. ingredients such as supplement the grated cheese in the front menu board containers when making or temporarily sandwiches. amend your menu I do this or • Do not over-stock • Dispose of the containers in order contaminated to prevent spillage product. of ingredients. I do this Better supervision, • Protect and/or cover the training, and/or food from customers, retraining of staff. where possible. I do this • Provide and clearly identify utensils dedicated to each particular food. I do this • Display a sign advising customers to use tongs/ utensils correctly. I do this • Alert customers that other utensils may be used by other customers to handle allergenic ingredients, e.g. in a buffet. I do this Other (specify): 60 / SAFE CATERING PLAN SECTION 3 What can go What can I What if it’s wrong here? do about it? How can I check? not right? (Hazards) (Control/Critical Limits) (Monitoring/Verification) (Corrective Action) Staff practices Contamination of • Wash hands thoroughly Observe staff practices. Better supervision, food with allergens after touching food that training, and/or from hands or contains allergens and Record on the Allergen Controls retraining of staff. clothing. before handling other Review (pg 70). foods that do not contain these allergens. I do this • Handle food as little as possible. I do this • Use disposable gloves appropriately by changing them after touching food containing allergens and before handling food that does not contain these allergens. I do this • Use tongs or other utensils where possible and have separate ones for each food item. I do this • Wear a clean uniform/ protective clothing (e.g.