national allergy strategy Food Allergen Management in Foodservice A BEST PRACTICE GUIDELINE Developed by Statewide Foodservices Qld. Health This work is licensed under a Creative Commons Attribution Non-Commercial V4.0 International licence. To view a copy of this Block 7 Level 7 Royal Brisbane & Women’s Hospital, licence, visit https://creativecommons.org/licenses/by-nc/4.0/deed.en Butterfield St., Herston Qld 4029 You are free to copy, communicate and adapt the work for non- Ph. (07) 3646 2288 commercial purposes, as long as you attribute the State of Queensland (Queensland Health) and comply with the licence terms. [email protected] For copyright permissions beyond the scope of this licence contact: Intellectual Property Officer, Queensland Health, © State of Queensland (Queensland Health) 2018 email [email protected], phone (07) 3708 5069. PAGE 1 FOOD ALLERGEN MANAGEMENT IN FOODSERVICE – A BEST PRACTICE GUIDELINE Background Standards Added Sulphites in concentrations of 10 mg/kg or more In managing food allergies in health care foodservices there Cereals containing gluten and their products, namely, wheat, rye, barley, oats and spelt and their hybridised strains are overarching practices that are required as per the Food Crustacea and their products Standards Code (FSANZ) that will inform and support the Egg and egg products process of identifying, assessing, managing and auditing Fish and fish products, except for isinglass derived from swim bladders and the risk of food allergies in the food service. used as a clarifying agent in beer and wine Milk and milk products Peanuts and peanut products These include – Food Standards Australia & New Zealand (Chapter 1 – Food Allergen Labelling - A food allergy occurs when a person’s immune system Sesame seeds and sesame seed products reacts to allergens that are harmless to other people. Most food allergies are Soybeans and soybean products caused by peanuts, tree nuts, milk, eggs, sesame seeds, fish and shellfish, Tree nuts and tree nut products other than coconut from the fruit of the soy and wheat. These must be declared on the food label, whenever they palm Cocos nucifera are present in food as ingredients (or as components of food additives or Lupin processing aids), however small the amounts present. Mandatory declaration of certain substances (allergens) in food (1) The presence in a food of any of the Food Standards Australia & New Zealand (3.2.1 – a food business must have a substances listed in the Table…., must be declared ……when present as – (a) food safety program if serving food to vulnerable populations (3.3.1 hospitals, an ingredient; (b) an ingredient of a compound ingredient; (c) a food additive aged care facilities) and must systematically examine all ….food handling or component of a food additive; (d) a processing aid or component of a operations in order to identify the potential hazards, must comply with the food processing aid. (2) The presence of the substances listed in the Table ….must safety program and must ensure the FSP is audited by a food safety auditor at be (a) declared on the label on a package of the food; (b) where the food is not the frequency recommended for the food business.) required to bear a label…..– (i) declared on or in connection with the display Food Standards Australia & New Zealand ( 3.2.2 – Food Safety Practices & of the food; or (ii) declared to the purchaser (consumer) upon request; or (c) General Requirements - sets out specific food handling controls related to the displayed on or in connection with food dispensed from a vending machine. receipt, storage, processing, display, packaging, transportation, disposal and recall of food. Other requirements relate to the skills and knowledge of food handlers and their supervisors, the health and hygiene of food handlers, and the cleaning, sanitising and maintenance of the food premises and equipment within the premises. If complied with, these requirements will ensure that food does not become unsafe or unsuitable. PAGE 2 FOOD ALLERGEN MANAGEMENT IN FOODSERVICE – A BEST PRACTICE GUIDELINE NOTIFICATION Meal process Risk Management Evidence Audit verification Admission • Patient/resident/relative asked if any ACHS Std 1.8 (Governance for Safety & Documentation in patient chart noting food or potential allergies/ intolerances Quality, Process for patients at increased food allergen/intolerance or follow local risk of harm) process for inclusion of an allergen • Allergen status noted in patient chart/ statement. admission documentation ACHS St 5.1 (Clinical handover, Identification of individual patients) • Communication to nurse completing admission screening Meal ordering • Admitting nurse adds food allergy to ACHS Std 1.8 (Governance for Safety Allergy noted on patient diet list before patient diet list ( kitchen rung if diet list & Quality, Process for patients at first meal order. change deadline expired) increased risk of harm) Phone call noted in communication log • Food allergy noted on patient’s bed ACHS Std 5.1 (Clinical handover, of diet office. board/bed notes Identification of individual patients) • Referral made to dietitian ACHS Std 6.2 (Clinical handover, processes to transfer care) Diet/Menu Office • Allergy noted in menu management ACHS Std 6.2 (Clinical handover, processes Allergy is noted in the menu system to transfer care) management system on date of admission/ allergy noted on menu • Allergy diet request communicated board in kitchen. to cooks Noted in cooks communication book/ • Dietitian notified diet list • Appropriate menu card submitted for next meal PAGE 3 FOOD ALLERGEN MANAGEMENT IN FOODSERVICE – A BEST PRACTICE GUIDELINE SOURCING Meal process Risk Management Evidence Audit verification Food contracts • Use a trusted supplier who can provide Food Standards Australia & New Zealand All items are purchased from a registered management validation of “allergen free” or “low 3.3.1 supplier under contract arrangements. allergen/intolerance” Food Standards Australia & New Zealand A PIF exists for all manufactured • All food contracts include minimum (Mandatory Advisory Statements 1.2.3 products with analytical verification for criteria for allergen declaration and – foods for catering purposes that allergen free claim from suppliers. standard PIF (product information form). are exempt from carrying a label, the All substitutions have been notified and Include requirement for all PIFS to be advisory statement must be provided in communicated and documented. current with supplied product. documentation accompanying the food) • All food contracts include the requirement for no substitutions without prior notification and approval. Receival & product • Items are checked for correct product, Food Standards Australia & New Zealand All items have a receival log entry noting checking brand and use by date as per FSP. (Mandatory Advisory Statements 1.2.3 temperature if appropriate and use by – foods for catering purposes that date/batch number and are signed by the • Products are checked for ingredient are exempt from carrying a label, the receiving officer. currency against PIF. advisory statement must be provided in Ingredients checked against PIF and any documentation accompanying the food) variations are noted and communicated. PAGE 4 FOOD ALLERGEN MANAGEMENT IN FOODSERVICE – A BEST PRACTICE GUIDELINE SEPARATION Meal process Risk Management Evidence Audit verification Storage • Identify foods required (check stored Food Standards Australia & New Zealand No non-conformances re storage of appropriately as per allergen storage in (Std 3.2.2 – when storing food, store the allergen free food noted or if noted, FSP) and check ingredient labels. food in such a way that it is protected from appropriate corrective action taken, the likelihood of contamination) recorded and signed. • Pre-plated allergy meal covered and stored appropriately as per FSP until delivery. Meal Preparation • Preparation bench cleaned as per allergy Food Standards Australia & New Zealand Cleaning schedule completed and cleaning SOP (Std 3.2.2 – when processing food – signed. take all necessary steps to prevent the • PPE applied as per FSP Verification of the cleaning process to likelihood of food being contaminated) ensure no residual food product on • Clean utensils sourced. Food Standards Australia & New Zealand benches or utensils with potential for • Identify foods required (check stored (Std 3.2.2 – must ensure “eating and cross contaminations appropriately as per allergen storage in drinking utensils and food contact surfaces No cross contamination incidents noted FSP) and check ingredient labels. of equipment “ is in a clean and sanitary or if noted, appropriate corrective action condition”.) • Preparation of meal in isolation to other taken, recorded and signed. food preparation as per FSP. Statewide Foodservice Best Practice No inaccuracy incident noted, or if noted, Guideline (3.5.4) All meals, before leaving • Meal checked as accurately prepared appropriate corrective action taken, the kitchen, shall be checked for accuracy and/or plated by NA or supervisor (note recorded and signed. this may happen on the plating line) by a staff member trained in nutrition units. (TAFE Nutrition Units) All decanted products are in sealed • The FSP must have a process for containers and have a label indicating at managing products decanted from a minimum – product name, ingredients, original containers; including labelling allergen statements, use by dates and with