Essential Allergen Protection Measures for Better Health
Allergen Protection FAQ
Why is it important to manage allergens effectively in your food business?
It is important to manage allergens effectively in your food business to ensure food is safe for customers with food allergies. This involves including allergen information when menu planning and having good food preparation and hygiene practices in place to avoid cross-contamination in your kitchen.
What is the purpose of introducing allergen thresholds?
The aim of introducing allergen thresholds is to limit the use of precautionary allergen labelling (also known as PAL or ‘may contain’ warnings) so that it is only used where a food poses a real risk; while at the same time ensuring that people with food allergies are well-protected.
What does the government say about allergen management in the food industry?
Michael Walker commented on the Government announcement today: Allergen management in the food industry is a complex and increasingly pressing issue, with pre-packaged foods constituting a larger proportion of what we eat. Regulation which ensures clarity about ingredients and food manufacturing processes will help reduce risk to consumers.
What are the requirements for providing information on allergens in food?
Information on the presence or use of allergens in food must be provided in a manner that is easily accessible for the consumer. The requirements are based on the following articles: 69. Every FBO in the food supply chain is responsible for ensuring that the allergen information they provide is accurate.
What is written allergen information?
written allergen information is presented to the customer, by the member of staff from the business delivering the food together with a means to clearly link the written information to each food item. 86.
What are non-prepacked allergen information requirements?
Non-prepacked allergen information requirements can apply to loose items sold at a delicatessen counter, a bakery, a butcher’s, as well as meals served in a restaurant, and food from a takeaway. Making free-from claims for foods requires strict controls of ingredients, how they are handled and how they are prepared.
Allergen Protection References
If you want to know more about Allergen Protection, consider exploring links below:
What Is Allergen Protection
- https://www.food.gov.uk/business-guidance/allergen-guidance-for-food-businesses
- https://www.allergyuk.org/resources/allergy-uks-allergy-aware-scheme/
- https://www.gov.uk/government/news/new-allergen-labelling-law-to-be-introduced-by-government
- https://www.anaphylaxis.org.uk/fact-sheet/allergen-thresholds/
- https://cpdonline.co.uk/knowledge-base/food-hygiene/allergen-management/
- https://www.reading.ac.uk/foodlaw/pdf/uk-05052-allergens.pdf
- https://assets.publishing.service.gov.uk/media/5a7d863f40f0b64fe6c243ab/1_8_GC_Allergens_-_preparing_for_change-_CHCHANv2.pdf
- https://www.simplybusiness.co.uk/knowledge/articles/2021/05/natashas-law-new-allergen-legislation-2021/
Allergen Protection Information
- https://brc.org.uk/media/675074/llwg-20-066-fsa-technical-guidance-on-food-allergen-labelling-updated-jun20.pdf
- https://allergytraining.food.gov.uk/
- https://staging.food.gov.uk/sites/default/files/media/document/sfbb-management-03-managing-food-allergen-information_3.pdf
- https://www.fdf.org.uk/fdf/what-we-do/food-safety-and-science/allergen-labelling-and-management/
- https://old.food.gov.uk/sites/default/files/multimedia/pdfs/maycontainguide.pdf
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