The most important concept khổng lồ remember is that you are responsible for your own safety and the safety of others. Most safety practices are common sense. Unfortunately, they can be forgotten or overlooked unless you make safe practices a habit or an instinct.
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By doing things right, you & your co-workers will commit yourselves lớn safety on the job và everyone will benefit. Accidents occur in many ways but most often can be traced back to one of two basic factors: ignorance or carelessness. You must always be concerned with your own safety and with the safety of others around you.
The following is a general list of safety precautions you must observe in any work area:Don’t fool around. “Horseplay” is one of the biggest causes of injuries on the job and it may be grounds for dismissal.Never work while under the influence of drugs or alcohol, as you are a hazard to yourself và your co-workers.Pay particular attention lớn moving objects, such as equipment, dollies, mixers, và slicers.Walk, vị not run, in the work areas.Stay completely alert on the job.Avoid back strain by lifting properly.
Kitchen Accidents và Their Causes
Over 90% of all accidents are preventable, & three basic rules of kitchen safety, if enforced, will significantly reduce the likelihood of kitchen mishaps.Do not run: People who rush around in the kitchen tend khổng lồ take chances that increase the likelihood of an accident.Keep your mind on your work: People who let their attention wander are a hazard to themselves and others around them. Lack of interest, personal problems, và distraction by others can all lead to lớn serious accidents in the kitchen.Observe all the rules for operating kitchen equipment. Never operate kitchen equipment until instructed in the correct procedures.
In a commercial kitchen, safety is everyone’s job. It is a responsibility that must be accepted throughout the working day. As stated many times before, accidents are caused — they vì not just happen. They are the result of not knowing the proper way to do a task, carelessly performing an operation or job, or not being consciously aware during the performance of a task. It is wise lớn remember that careless workers not only jeopardize their own health & well-being, but also jeopardize those around them.
Cooking is considered a fairly safe occupation, but hazards certainly vày exist, not only in food preparation but in other related tasks as well. The most common accidents in the kitchen are cuts, burns, falls, and strains. All of these accidents happen when extreme carelessness or general horseplay is present. Carelessness & horseplay can be neither justified nor allowed in the commercial kitchen.
Cuts are all too common in commercial kitchens because knives & other cutting implements are constantly in use. These cuts, and the seriousness of the cuts, however, can be held khổng lồ a minimum by using ordinary good sense, by paying attention to the proper safety rules, và by practising proper cutting procedures. Once the skill of using a knife is developed, accidental cuts should not occur very often. However, when and if they bởi vì occur, they should be treated properly and without delay. If infection sets in, it can result in more serious consequences and the loss of many working hours. Remember: preventive care is always cheaper than injury treatment!
Two types of burns occur in the commercial kitchen: minor và serious. Minor burns are usually a result of wet or damp towels used to lớn handle hot pots và pans, or from bumping an exposed area of your arm against a hot surface lượt thích and oven rack. More serious burns occur when grease is splashed, when steam escapes or is released too quickly, or when gas is turned on or released unknowingly. Burns are generally more painful than cuts, và they certainly take more time lớn heal. If the burn is severe enough to lớn cause a blister, it should be treated promptly by trained medical personnel.
Falls can cause some of the most serious injuries in the commercial kitchen. They may disable or incapacitate a person for life. Falls are caused by extreme carelessness, wet floors and aisles, spilled food or grease, và by torn mats or warped floor boards.
Strains may not be as serious as other types of injuries, but they are painful & can result in the loss of many working hours. They are caused by carrying loads that are too heavy & by improper lifting practices. Most strains vì not require medical attention, but they vày require time & care to lớn heal properly.
Safety Practices for the Kitchen
A kitchen has many safety hazards. It contains hot stoves, electrical equipment, & sharp tools. These hazards, combined with the busy, often frantic pace in a kitchen, make it very important that you work carefully while giving constant attention khổng lồ the safety practices described below.
BC regulations require that all powered machinery or equipment shut down for maintenance or repair must be secured against the possibility of the equipment being accidentally turned on while being worked on. Khổng lồ safeguard the person working on such equipment, lock-out procedures must be posted near the equipment, and the procedures listed must be followed before repairs or maintenance can start.
Locking out a machine usually means the power feeding the machine is disconnected either by pulling a plug, placing a switch in the off position, or turning a circuit breaker khổng lồ the off position. The disconnected circuit is then secured in the inoperative position by the use of a padlock. The person doing the maintenance or repair keeps the key to this lock until the work on the machine has been completed. The worker then removes the lock and the machine is again operable.
Depending on the situation, the lock might be used to lớn secure the power nguồn switch of the machine or it might be used to lớn lock shut the door khổng lồ a circuit breaker panel where the thrown breaker is located.
If the machine is not wired into its own nguồn circuit but simply plugs into the wall, the lock-out procedure may require that the machine be turned off with its nguồn switch và unplugged from the nguồn receptacle. The plug kết thúc of the machine must be kept in plain view of the repair person so no one can inadvertently restore nguồn without the repair person’s knowledge.
Kitchen machines that must be locked out before repairs or maintenance can commence include, but are not limited to, meat saws, dough mixers, meat grinders, garbage disposal systems & meat slicers.
You must be aware of the lock-out procedures that are lớn be followed before repairing or cleaning any machine. Lock-out procedures must be clearly posted by management near each machine.
A sample lock-out procedure notice is shown in Figure 16. As has been stated, this notice would be posted near the machine that must be locked out.
DOUGH MIXER LOCK-OUT PROCEDURESHUT OFF MIXER AT STOP/START SWITCH.SHUT OFF AT DISCONNECT BEHIND MIXER.APPLY LOCK to DISCONNECT. PUT KEY IN POCKET. Vị NOT LEAVE KEY IN LOCK!ATTEMPT lớn START MIXER, RESET OR RETURN SWITCH to lớn “OFF” POSITION.COMPLETE WORK ON MIXER.ENSURE BOWL và MIXER ARE CLEAR OF LOOSE PIECES, TOOLS, ETCREMOVE LOCK.RESTART MIXER và RUN UP to OPERATING SPEED.
Procedures for equipmentNever use any machine you have not been trained lớn use.Pull plug or throw switch lớn off position before cleaning or adjusting any machine. Keep fingers, hands, spoons, etc., away from moving parts. Wait until machine stops before moving food.Check all switches to lớn see that they are off before plugging into the outlet.Particular care must be taken when cleaning the slicing machine.First pull the plug.Turn the gauge lớn zero in order lớn cover the edge of the blade
Do not touch the edge of the blade
Clean the blade from the centre out.Clean the inside edge of the blade with a stick that has a cloth wrapped around one end.Do not start a mixer until the bowl is locked in place & the attachments are securely fastened.When using a mixer, turn off motor before you scrape down the sides of the bowl.Use a wooden or plastic plunger rather than your hands or spoons to lớn push meat down into a meat grinder.Keep your hands khổng lồ the front of the revolving bowl when operating the food cutter. This is one of the most dangerous pieces of equipment in the commercial kitchen.Never start a machine until you are sure all parts are in their proper places. If it is a machine that operates with gears, check the gear position.You must be aware of the lock-out procedures that are khổng lồ be followed before repairing or cleaning any machine. Lock-out procedures must be clearly posted by management near each machine.When using electrical power nguồn equipment, always follow the manufacturer’s instructions & recommendations. Bởi not wear rings, a wristwatch, or a tie when operating electrical power equipment.
Procedures for sharp utensilsUse the right knife for the job.Do not grab for falling knives. When a knife starts khổng lồ fall, jump backward to lớn get out of the way.Always carry a knife with the tip pointing downward và with the cutting edge turned away from your body.Never talk while holding a knife in your hand. Should you start to lớn gesture with the knife, there could be serious consequences.When cutting with any knife, always cut away from your body. This also applies to lớn potato peelers or any implement with a cutting edge.Never place a knife in hot water as it will cause cracks in the wooden handle. Never reach into soapy water in tìm kiếm of a knife.Use a cutting board at all times. Never cut on metal.Place knives in designated knife drawers. Preferably, knives should be placed in knife racks for proper storage.When cleaning or wiping a knife, keep the sharp edge turned away from your body.Always use a sharp knife; it is much safer than a dull one. Less pressure is required on a sharp knife, và the chances of a sharp knife slipping are much less.Always cut with a back và forth sweeping motion, not with downward force.Use knives for the purpose for which they are designed, not as levers or wedges or as bottle or can openers.Pick up knives by the handle only.Take a firm grip on a knife handle & always make sure the handle is free of grease or any other slippery substance.When slicing round objects such as onions or carrots, cut a flat base so the object will sit firmly and not shift when being cut.Never force a meat band saw; it may jump from the bone.When using a cleaver, be sure the sản phẩm to be chopped is sitting solidly. Note: Avoid chopping large, hard, or brittle bones with a cleaver as the bones may splinter & become as dangerous as flying glass.When grating foods, never work the foods too close to the cutting surface.
Avoid burnsUse dry towels when handling hot skillets, pots, or roasting pans as wet cloth conducts heat more readily than dry cloth.Avoid splashing grease on đứng đầu of the range. Grease will ignite quickly, causing a fire. Vị not throw water on a grease or fat fire: smother it. Use a foam extinguisher or a wet towel.Remove the lids of pots slowly. Lift the side of the lid that is away from you so the steam does not rush out too quickly, causing burns to your hands or face.Always give notice of “hot stuff” when moving a hot container from one place lớn the other.Keep towels used for handling hot foods off the range. Too often, the kết thúc of the towel is dangled into or drawn across the fire.Avoid overfilling hot food containers.Never let the long handles of saucepans or skillets extend into aisles. If they are brushed, hit, or bumped the pot may fall off the range.Never turn the handle of any pot over an open flame.Place a lighted match to gas jets before turning on the gas. Ventilate gas ovens for a few minutes before lighting by leaving the oven door xuất hiện so any gas pockets that might be present can escape.Know the location of fire extinguishers; know how & when lớn operate them.When placing food in hot grease, always let the thành tựu slide away from you so the grease will not splash toward you và cause a serious burn.
Keep floors safeWet floors are dangerous. Keep them dry.Pick up or wipe up any spilled thành phầm immediately, particularly water or other similar liquids.When liquid or fat is spilled, have one person watch the area và warn others of the danger while another goes for a mop. Small areas may be sprinkled with salt lớn provide traction until the spill is cleaned up.Walk. Vày not run or slide across the floor.Never leave utensils on the floor. Someone is sure lớn trip over them, và it may be you.Keep all traffic areas clear of boxes, garbage cans, portable equipment, mops và brooms, etc.When mopping kitchen floors, bởi vì only a small area at a time.Using rubber mats behind the range is a good practice. However, mats must be kept in first-class condition by daily cleaning & by replacement when they begin khổng lồ wear.
Handle glassware and trung quốc safelyUse care in handling glasses và dishes.When carrying trung quốc and glassware from one place to lớn another, be alert and move cautiously. Keep complete control of the load at all times.Discard all glass or other đài loan trung quốc items that are chipped or cracked.Keep glasses and trung quốc out of the pot sink.Never place glassware in soapy water. Wash glassware in a dishwasher, using a compound recommended for glasses.If you suspect there is broken glass in soapy water, drain the water, then remove the pieces carefully with a paper towel.Never use glassware in forming or preparing food. For example, do not cut biscuits or ladle liquids with a glass item.Do not use a glass as an ice-cream scoop. It may break in your hand.Use a pan & broom to lớn sweep up large pieces of broken glass or china. Use a dampened paper towel to lớn pick up the slivers. Put broken glass in a special container. Vì chưng not place broken glass in wastebaskets.
Store supplies safelyWhen opening boxes, crates, etc. Remove the nails. Do not bend them down.Always store heavy materials on bottom shelves, medium-weight materials next, and light-weight items on vị trí cao nhất shelves.Get rid of all dirt, grease, & trash promptly khổng lồ reduce fire hazards and to eliminate breeding places for rats and cockroaches.Be sure light bulbs are guarded. As a precaution against fire, bởi vì not store any materials within 45 cm (18 in.) of any bulb.Use ladders, not boxes or chairs, to get things from high shelves. Always have three points of contact when moving up & down the ladder. Vị not over reach, và never stand on the đứng đầu two rungs of the ladder.
Dispose of refuse properlyPlace food scraps in proper containers.Do not allow containers khổng lồ overflow. Empty them before they are completely full.Do not stack full refuse containers.Report broken or defective containers.If wearing gloves while disposing of refuse, you should remove the soiled gloves once the job is done and, when returning khổng lồ work, wash and sanitize hands properly
Push garbage down using a tamper or other tool. Vị not push it down with your hand or foot!
Lifting practicesKeep your back straight, but not necessarily vertical. Have a sure grip on the object.Keep the object close lớn your body.Bend your knees before lifting.Lift with your legs, not with your back.Call for help lớn lift or move heavy pots or containers.
Good housekeeping is an important part of safety and accident prevention. Many unsafe conditions can be corrected before they result in injury. Good housekeeping is a necessity for a safe và sanitary kitchen. A clean work environment leads to lớn pride in workmanship and a safe operation.
Good housekeeping procedures include the following:Do not block exits.Change burned-out light fixtures in work areas, walkways, & exits.Keep floors & work areas clean, dry, và grease-free.Keep steps và ladders in serviceable condition.Keep emergency equipment clean và unobstructed.Ensure that all signs & caution labels are in good condition and visible.
Personal Protective Equipment
In addition to being aware of the mechanical hazards in the kitchen, it is important that you use the correct protective clothing & equipment. Wearing personal protective equipment (PPE) can prevent accidents from happening. As a worker, you are responsible for the following:Making sure your uniform is well fitted.Keeping all uniforms clean and in good condition, not frayed or badly worn.Making sure sleeves are kept buttoned at the wrist, cuffs on overalls & trousers are be eliminated, and trouser legs are long enough to hang outside boots.Wearing specific personal safety equipment such as goggles, hearing protection, gloves, & aprons when required.
To ensure that you are protecting yourself, your personal protective equipment (PPE) menu should include the following items.
This includes well-fitted pants và jackets with all buttons fastened. Sleeves should be close fitting because sleeves that are loose và flowing are potential fire hazards when working over xuất hiện gas burners. Health regulations require that all food handlers wear hair nets or use other approved methods for keeping hair under control. Aprons should be made of non-combustible & flame-resistant materials that vì chưng not melt under heat.
The OHS Regulation requires that approved footwear must be worn by employees in all industrial occupations. Ensure your footwear is sturdy và provides enough back tư vấn to not cause future back problems. Footwear suitable for commercial foodservice establishments must have a non-slip sole và a closed toe & closed back.
Your footwear should be sturdy and comfortable, & if the environment you work requires steeled toes, such footwear should be worn. High leather tops on shoes are a good idea as they will protect your feet from hot grease or liquids.
The most common type of gloves used in food service establishments are natural rubber latex gloves, synthetic rubber gloves, and vinyl gloves. As it is impossible lớn distinguish between natural & synthetic rubber gloves simply by looking at them, you should read the label on the box to lớn determine what they are made of. Some people may have an allergic reaction (known as dermatitis) or a more serious reaction known as anaphylaxis to lớn the natural latex glove, & for this reason natural latex gloves are not recommended for use when preparing food.
Mesh gloves should be used when cleaning the meat slicer. Thick plastic, gloves should be used when handling cleaning products.
Eye protection in the size of safety goggles or masks should be worn whenever there is a chance of eye injury. Particles flying through the air can easily land in your eye và possibly bởi permanent damage. Eye protection is important, for example, when working with the band saw cutting through bone or when working with corrosive cleansers that could splash into your face.
Approved hearing protection must be worn when high-level noise conditions exist. These conditions are not common in commercial kitchens but may be present in food manufacturing operations.
Respirators should be used lớn protect yourself from inhaling harmful fumes or vapours such as those that often come from concentrated kitchen cleaning liquids. The respirator unit should be properly fitted khổng lồ provide the best protection. Check the components to lớn ensure they are not broken, cracked, or torn và that they bởi vì not have holes. Replace faulty components before use. Each unit will have a filter that should be checked regularly and replaced before the expiration date.
Extreme care should be taken when operating equipment. Before you attempt to operate any tool or piece of equipment, you must be fully trained by an experienced operator. Make sure that all guards are in place và function properly và that all electrical connections are properly made. You should observe the following precautions when using equipment:Understand the correct operating procedures and safety precautions before operating a piece of equipment.Ensure that all guards are in place and functioning before any machine is started.Report defective or unsafe equipment khổng lồ a responsible individual lớn prevent serious injury.Do not distract or interfere with the equipment operator.Make sure that the cords to electrically powered tools are in good condition, with no frayed parts or bare wires showing và make sure that the tools are properly grounded.Keep edge-cutting tools properly sharpened so that they vì chưng the job well & do not have khổng lồ be forced because of dull edges.Use tools only for their intended use & make sure the kích thước of the tool is right for the job.Report lớn your immediate supervisor any tool or piece of equipment that is broken or does not function properly.
The environment in which you work is very important. The air around you may be filled with smoke and steam.
Kitchens have some type of ventilation equipment usually housed in the same units as the fire suppression systems. Many other types of ventilation equipment may be found in workplaces. It is important, regardless of where you are working, to lớn become familiar with the ventilation equipment or systems và use them.
Emergency shutdown systems
Many kitchens have emergency shutdown systems or “panic buttons.” These are installed so that only one switch has to lớn be thrown to kill the power lớn a large amount of equipment. These systems are khổng lồ be used when a person is being electrocuted or is caught in a piece of machinery. Under these circumstances, you bởi vì not have time to lớn hunt for và throw the correct switch. Fast kích hoạt is necessary. Hit the panic button.
When you enter a kitchen for the first time, locate và learn how khổng lồ use the emergency shutdown.
Guards và barriers
Guards và barriers are used as safety devices on many pieces of equipment used in a modern kitchen. Always use them khổng lồ ensure you are operating the machinery in the safest way possible. Never operate a piece of equipment unless all guards và barriers are in position.
Each time you have a new work location, check the location of the shutoffs for all of the utilities. That way you will be prepared for an emergency.
You should make yourself aware of the location of the main panel or sub-panels being used, và you should learn how to lớn shut them off in case of an emergency. If you must shut the power off, notify your supervisor right away. Obtain permission from the electrician before using a new service.
Electrical extension cords, if they need to lớn be used, should be orderly & not allowed to become tangled. Such cords should be taped to the floor whenever possible as this will reduce the chance of someone tripping over them
Even though you may normally deal with low voltages and current, the values are never far away from lethal levels. You can receive a shock or burn from any common electrical circuit. The severity of the electrical shock depends on four factors:The amount of current that passes through the body
The path that the current takes through the body
The frequency of the current
The length of time that the current flows within the body.
Normal household current (plugs and light circuits) is generally limited by a circuit breaker to a value of 15 amps. This device has been designed khổng lồ trip and open a circuit if the 15 amp value is exceeded. It is possible lớn cause fatal injury with a current flow of only 50 milliamperes (m
A). One milliampere (1 m
A) is one one-thousandth of an amp.
It is easy khổng lồ see that the body toàn thân is sensitive khổng lồ relatively small values of current. In comparison, a 100 watt light bulb draws approximately 0.85 amp (850 m
A) of current when connected khổng lồ a 120 volt source. Remember, there are 15 amps available in each standard house circuit. Industrial circuits may have a required flow of several hundred amps. In both cases, these are dangerous amounts!
In order for you to get an electrical shock, you must become part of the electrical circuit. You have to tương tác a live portion of a circuit while in liên hệ with a lower potential such as a ground. Such an arrangement will complete an electrical circuit through your toàn thân to the ground, causing current khổng lồ flow.
Find out where the water shutoff is located in your kitchen. If a pipe breaks or bursts, the water may damage material, tools, & equipment or work already done. In addition, water may create an electrical hazard if it comes in contact with electrical panels or outlets. If you must shut the water off, notify your supervisor at once.
Locate the gas shutoff in the kitchen. Escaping gas can cause an explosion that could injure someone or do great damage. When the valve handle is running parallel with the gas line, the supply of gas is flowing & on. By turning the valve handle 90 degrees (that is, perpendicular to the gas line), you can shut off the gas supply. If you must shut off the gas, notify your supervisor immediately. Remember, you must have the gas flowing in order to lớn light the pilot lights on equipment.
Other services, such as telephone, cable, & Internet, vày not usually present any danger to people, and there is no way you can shut them off. If the lines for these services are broken or cut and if they must be located & repaired or moved, get in cảm biến with the company that supplies the service.
If you manufacture, prepare or sell food you need khổng lồ understand which ingredients may cause allergic reactions và how lớn make your customers aware that they are present in the food they are eating
In the guideAllergen information: caterers, restaurants, food stalls / vans, etc
Full allergen information
Signposting: on the premises
Signposting: distance sales
Allergen information: prepacked / prepacked for direct sale
Although the United Kingdom has left the European Union (EU), certain pieces of legislation (formally known as "retained EU law") will still apply until such time as they are replaced by new UK legislation; this means that you will still see references khổng lồ EU regulations in our guidance.
This guidance is for England và Wales
This guidance relates to the provision of allergen information by caterers và restaurants, & suppliers of non-prepacked, prepacked và prepacked for direct sale (PPDS) food.
In the UK about ten people die every year from an allergic reaction to lớn food, and many more over up in hospital. In most cases, the food that causes the reaction is from a restaurant or takeaway.
There is a list of 14 specific food allergens, the presence of which must always be brought to the attention of the consumer. Failure to bởi vì so is a criminal offence and, in the most extreme cases, could cause someone khổng lồ die.
It is a general requirement of food law that unsafe food must not be placed on the market. Consumers will take into consideration any information provided by the business when deciding whether food is safe for them khổng lồ eat. For people with food allergies, dishes containing the food they react to lớn are "unsafe" and, as such, you must ensure that you give full & accurate information about which allergens are in the food.
You must declare if any of the following 14 allergens are present in the food:cereals containing gluten, such as wheat, rye, barley, oats, spelt, kamut & their hybridised strainspeanuts (also called groundnuts)nuts, such as almonds, hazelnuts, walnuts, Brazil nuts, cashews, pecans, pistachios, macadamias & Queensland nutsfishcrustaceans (includes crabs, lobsters, shrimps and prawns)molluscs (includes mussels, cockles, oysters, scallops, squid & octopus)sesame seedseggsmilk and milk products (including lactose)soy beanscelerylupinmustardsulphur dioxide and sulphites at levels above 10 mg per kg or 10 mg per litre expressed as SO2
This requirement relates not only to lớn the ingredients (and their components) that are used in the product but lớn anything that is still present in the final product, even in an altered form. This includes:additives present in the ingredients that are carried over into the final hàng hóa - for example, sulphur dioxide, which is used as a preservativeprocessing aids used to assist in the manufacturing process - for example, frying with peanut oil or using it to lớn line trays & mouldssolvents and truyền thông media for additives or flavourings - for example, the liquids used to produce a suspensionany other substances
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Allergen information: caterers, restaurants, food stalls / vans, etc
You must make allergen information available to lớn your customers, either by giving them full allergen information or by making it clear how they can get the information (signposting).
Full allergen information
Allergen information can be provided in writing on menus, chalkboards, notices, etc by simply listing the allergens present in the food. Alternatively, a single allergen notice specifying the allergens present in every dish is permitted, provided that it is visible lớn the customer prior lớn ordering.
If customers must place their order at a single point (by queuing at the counter, for example) the information only needs to be visible from that point; however, if customers can order from multiple points (bar, table, etc) then the information should be presented at each point (on the menu, for example).
The most reliable way of providing the allergen information is in writing; this should be considered best practice.
Signposting: on the premises
"Signposting" is an instruction lớn the customer explaining how they can get the information. You can place a notice on display that instructs customers lớn speak to lớn a thành viên of staff if they require allergen information (to be provided verbally) - for example, "Allergies & intolerance: please speak khổng lồ a member of staff if you require information about our ingredients".
The notice should be visible khổng lồ customers where they place their order and, as above, if they can place their order from multiple locations the signposting should be displayed at each one.
If a customer asks about allergens you must give them complete and accurate information; this is best achieved using an allergens file.
An allergens file contains a breakdown of all the allergens that are present in every food thành công that you sell. You will need to kiểm tra all the ingredients that are used in each thành phầm of food & list the allergens. Also check ingredient packaging / specifications as it will not always be obvious from the name of the ingredient that it contains allergens (for example, soy sauce contains wheat, Worcestershire sauce contains fish, etc) và remember to tài khoản for anything such as peanut oil used in preparing the food.
The Food Standards Agency (FSA) has produced an allergen chart for this purpose, which can be downloaded from the FSA website.
The file should always be kept in the same place & all staff should be trained on how khổng lồ use it. If asked about allergens, staff should never answer from memory or guess, they should check the file every time. Allow the customer lớn see the relevant page in the tệp tin if they would like to vì chưng so and let them make the decision as khổng lồ whether it is safe for them to eat the food.
If a member of staff does not have access to allergen information & is asked whether it is safe for an allergen sufferer to eat a dish, the answer must always be no; they should always tell the customer that their safety cannot be guaranteed if they were to lớn eat the dish.
If a recipe changes you will have to check the new ingredients & make any necessary changes khổng lồ the tệp tin as soon as the change is made; any delay means that customers are being given incorrect information, which may result in them becoming ill or even dying.
Signposting: distance sales
A distance sale is any sale where there is no face-to-face interaction between the customer and the business, such as over the internet and by telephone (types of distance communication).
Allergen information must be available for distance sales.
When ordering over a website, specific allergen information for the dish can be provided alongside its description or by signposting through a link to the full menu or an allergens breakdown.
When ordering by telephone, the member of staff can either invite the customer khổng lồ ask about allergenic ingredients (by reading out the in-store allergen statement, for example) or by telling the customer that the information is available on the website.
If a customer asks for allergen information you should follow the advice above in relation lớn an allergens file.
You must provide allergen information when the food is delivered to the customer; this may be verbally through signposting but best practice is khổng lồ provide the information in writing. This can be done by providing an allergen breakdown, giving a menu that lists the allergens, or using stickers that specify what allergens are present (widely available from wholesalers).
Always make sure that delivered foods containing allergens are kept separate from other foods to avoid cross-contamination.
If you rely on delivery staff khổng lồ provide allergen information then you are relying on them to lớn protect your customer from harm or death. You must consider whether the person is reliable, capable of doing the job correctly, and whether they have been given the necessary training to vị so.
You must provide accurate allergen information but you have no legal obligation lớn provide allergen-free food. If a customer requests that a dish be made without allergens you can say no.
If you agree to lớn produce the meal you have lớn ensure that the meal is miễn phí of the allergenic ingredient. You must also ensure that the food is not contaminated with the allergen in question. This means that knives, ladles, bowls, chopping blocks, work surfaces, staff clothing, hands, etc all have to lớn be thoroughly cleaned so that they cannot transfer traces of the allergen to the food.
If powdered allergenic ingredients are being used it may not be possible to prevent contamination. This is because traces of the allergen can become suspended in the air & settle on food, clothing, utensils, etc.
If you are not completely confident that you can produce an allergen-free meal, you should refuse the request. If your customer were khổng lồ suffer an allergic reaction after eating a meal you claimed was miễn phí of the allergen in question, you will be liable for criminal offences & potential civil action; in the most extreme cases, the customer could die.
There are certain practical steps you can take to avoid accidental contamination with allergens, which include:having separate kitchen areas, chopping blocks, utensils, pans, etc for the preparation of foods containing allergensthoroughly washing chopping blocks, utensils, pans, etc after they have been used khổng lồ prepare meals containing allergensstoring ingredients and prepared foods separately in closed containerskeeping ingredients that contain allergens separate from other ingredients
While these precautions are relatively simple it can often be impractical to follow them, especially for small businesses where space, time and resources are limited. Where this is the case it is permissible to lớn use a precautionary allergen statement.
Precautionary allergen statements
If, due to the nature of the business & the food that is being prepared, it is not possible khổng lồ guarantee that there will be no allergen cross-contamination, you may place a notice on display to lớn this effect - for example, "Allergen advice: due lớn the way our food is prepared it is not possible to guarantee the absence of allergens in our products".
The precautionary statement must be used in addition to the allergen information covered above và does not replace the duty to lớn inform consumers about the presence of allergens.
The statement should be displayed at each place the consumer can place their order, in the same way as the allergen information.Back lớn top
Allergen information: non-prepacked
This section relates lớn food that is:sold loose (no packaging at all)packaged at the request of the consumer (sold loose but placed in some size of packaging after being purchased)
See "Labelling of non-prepacked foods" for more general information.
You must inform the customer of any allergens that are present in the food and there are various ways you can vị this:a notice in close proximity to lớn the food - for example, prominently displayed on the cabinet in which the food is displayeda shelf edge labela label attached lớn the product
The information should be presented in the form "Contains:" followed by a list of the allergens present in the food.
If the specific allergen appears in the menu above then you should danh mục it by name - for example, "Contains: Wheat, Milk, Eggs".
If the name of the allergen does not appear in the các mục above (prawns, for example) you must specify the category of allergen - for example, "Contains: Crustaceans".
This is not necessary if the name of the hàng hóa makes a clear reference khổng lồ the allergen (milk, peanut butter, etc).
Many businesses selling non-prepacked foods will have difficulties (similar lớn those experienced by restaurants, cafes, etc) preventing cross contamination with other allergens. Where this is the case you may use a precautionary statement in the same way as above. The statement should be prominently displayed at the point that the products are made available khổng lồ the customer.
Allergen information may instead be given by verbal signposting; please refer to the information on signposting in the "Allergen information: caterers, restaurants, food stalls / vans, etc" section above.Back khổng lồ top
Allergen information: prepacked / prepacked for direct sale
"Prepacked" means a single nhà cửa of food and the packaging into which it was put before being offered for sale, whether such packaging encloses the food completely or only partially, but in any event in such a way that the contents cannot be altered without opening or changing the packaging.
"Prepacked for direct sale" (PPDS) means food that is placed into packaging (prepacked) before being offered for sale & sold / offered for sale or supply from the premises on which it was packed by that business, or from a sản phẩm điện thoại stall or vehicle used by that business - for example, sandwiches that are packaged in the siêu thị from which they will be sold.
Prepacked và PPDS foods must have an ingredients danh sách that lists all the ingredients in the product. Ingredients that are themselves made up of more than one ingredient (referred khổng lồ as compound ingredients) must be broken down into their components in the ingredients list.
Allergenic ingredients must be emphasised in some way every time they appear in the ingredients list. This is usually achieved through the use of bold text, capital letters or colour; you should choose whichever method you prefer. An example using bold text would be: "Ingredients: Water, Mustard Flour (21%), Sugar, Salt, Wheat Flour, Turmeric, Acid (Citric Acid)."
If the same allergen appears in the ingredients list multiple times it must be emphasised each time it appears.
If the name of the allergen appears in the ingredients menu then you only need to emphasise the allergenic part of the ingredient - for example: "Ingredients: Peanut Butter (Roasted Peanuts, Rapeseed Oil, Sugar, Palm Oil, Salt)".
If the allergen does not appear in the name of the ingredient you must specify the category of allergen in brackets immediately after the ingredient appears in the ingredients list; the category of allergen should be emphasised. Khổng lồ use a beef và ale pie as an example, the list should state "Ingredients: Beef (35%), Beer (Barley)".
There is an exception lớn this. Cheese, butter, cream & milk are understood by the public to be a clear reference khổng lồ milk; as such, the words cheese, butter, etc need khổng lồ be emphasised but there is no need to showroom the category of allergen (milk) in brackets - for example, "Ingredients: Cheese".
Where a named variety is specified (Wensleydale, Mozzarella, etc) you will need to add the category of allergen - for example, "Ingredients: Mozzarella (Milk)".
For more information on prepacked and PPDS foods, see "Labelling of prepacked foods: general" & "Labelling of prepacked-for-direct-sale foods".
Prepacked and PPDS foods that vì chưng not have an ingredients list
Certain foods (such as alcoholic drinks with an ABV greater than 1.2% or single-ingredient foods) are not required to have an ingredients list; however, you are still required lớn label the hàng hóa with the allergens that are present.
The information should be presented in the form "Contains:" followed by a danh mục of the allergens present in the food.
If the specific allergen appears in the menu above then you should menu it by name - for example, "Contains: Wheat, Milk, Eggs".
If the name of the allergen does not appear in the danh sách above (prawns, for example) you must specify the category of allergen - for example, "Contains: Crustaceans".
This is not necessary if the name of the food makes a clear reference to the allergen (milk, peanut butter, etc).Back to lớn top
Allergen advice statement
It is good practice (but not a requirement) khổng lồ include a statement on the packaging explaining lớn customers how allergenic ingredients have been emphasised - for example, "For allergens see ingredients in bold".
The statement can appear anywhere on the packaging but will have the most impact if it appears close to the ingredients list.Back to lớn top
Voluntary precautionary allergen statements
Statements such as "May contain nuts" và "Produced in a factory that handles nuts" are voluntary precautionary allergen statements; they warn consumers about the possible presence of allergens that have not been included in the food as an ingredient.
Voluntary precautionary allergen statements are not illegal but their use is discouraged and they should not be used as a blanket disclaimer on all products; they should only be used if you have conducted a documented risk assessment that shows there is a significant risk of allergen cross-contamination and, as such, failure to lớn warn consumers about the possible presence of allergens may put them at risk.Back lớn top
The only claims that may be made in relation khổng lồ gluten are:"Gluten free" - max 20 mg per kg of gluten"Very low gluten" - max 100 mg per kilogam of gluten
Statements such as "No gluten-containing ingredients" are not permitted.
in order khổng lồ make a gluten-free claim you must be able to guarantee that your hàng hóa contains less than the maximum permitted levels of gluten. As such, you will need procedures in place khổng lồ prevent contamination with gluten & you will need to lớn conduct regular testing lớn prove that your products contain less than đôi mươi mg per kilogam of gluten.
Describing any ingredient as gluten không lấy phí (gluten-free oats, for example) or any other statement that suggests the sản phẩm is gluten không tính tiền is not permitted unless you can guarantee that the product contains less than đôi mươi mg per kg of gluten.Back to top
Various resources for allergen information, including a training module aimed at businesses can be found on the FSA website.
Further information on allergy information for caterers, & the results of a FSA study on how people with allergies make choices in eating establishments, is also available on the FSA website, entitled Understanding the Food Choice Reasoning of Nut Allergic Consumers.Back khổng lồ top
For more information on the work of trading standards services - và the possible consequences of not abiding by the law - please see "Trading standards: powers, enforcement và penalties".