It’s really important to take steps to avoid allergenic cross-contamination when preparing food for a customer with a food allergy. This is because an allergic reactions can be triggered by only a tiny amount of an allergen in food.
Here are some actions you can take to control allergen cross-contamination and help to ensure that you are serving an allergen-free meal that is safe for a customer to eat:
- Buying ingredients and products from reputable suppliers where ingredients and products are clearly labelled.
- Cleaning utensils thoroughly before each use, especially if they have previously been used to prepare foods containing allergens.
- Washing hands thoroughly between preparing dishes with and without certain allergens.
- Storing ingredients and prepared foods separately in closed and labelled containers. Where possible, keeping foods in original containers or packaging.
- Keeping ingredients that contain allergens separate from other ingredients. Where possible, in separate storage areas.
- Storing powders and liquids containing allergens below other foods to prevent cross-contamination in the event of a spillage.
- Using separate equipment, utensils and ideally preparation areas for foods containing allergens. Where this is not possible, equipment, utensils and preparation areas must be thoroughly cleaned after preparing allergenic ingredients and before preparing food for someone with a food allergy.
- Using separate fryers for cooking certain foods. For example; to provide chips that are gluten free, you could not use the same oil which has previously been used to cook battered fish.
- Sticking to recipes and not adding or substituting ingredients. If ingredients change, updating all allergen information and all team members.
- If you make a mistake when preparing a dish that is supposed to be free of a particular allergen, throw it away and start again.
- A food business operator must make sure that team members are supervised to ensure that they are following procedures and working safely.
If cross-contamination between certain allergens really can’t be avoided then this must be clearly communicated to customers.
Transportation
If you transport food products you need to also control allergen cross-contamination during transportation. This includes:
- Ensuring items are thoroughly covered/ packaged.
- Clearly labelling food items including which items are free of particular allergens.
- Keeping the allergen-free products separate from other products.
- Ensuring team members who pack, transport and receive the food delivery are aware of the importance of keeping the allergen-free products separate.
More information can be found on the Food Standards Agency website: https://www.food.gov.uk/business-guidance/allergen-guidance-for-food-businesses
Food Standards Agency allergen checklist for food businesses: https://www.food.gov.uk/business-guidance/allergen-checklist-for-food-businesses
