Food Allergen Information Regulations Toolbox

Information sheets, handouts and allergen matrix to identify allergens to help food operation businesses comply with the NEW Food Information for Consumers Regulation 1169/2011 coming in to place on 13 December 2014.

Food Allergen Information Regulations Toolbox



NEW - Ingredient Specification sheets

The information supplied here is copyright to FATC and should be referenced when using this document

Click here to download an example of our ingredient spec sheets – create master recipe book based on your standard supplies

FATC does not accept any liability for the mis-use or incorrect information which is entered into this document in relation to your business, the input currently is for example purposes only and should not be used to replace your specific data.

NEW - Recipe Specification sheets

The information supplied here is copyright to FATC and should be referenced when using this document

Click here to download an example of our recipe specification sheets – create standarised recipes based on your menus

FATC does not accept any liability for the mis-use or incorrect information which is entered into this document in relation to your business, the input currently is for example purposes only and should not be used to replace your specific data.

Allergen matrix

The information supplied here is copyright to FATC and should be referenced when using this document

This matrix is supplied on the condition that you keep the Food Allergy Aware  logo  for copyright purposes

Allergen Excel Matrix  click here – updated as at 21 December 2015 

FATC does not accept any liability for the mis-use or incorrect information which is entered into this document in relation to your business, the input currently is for example purposes only and should not be used to replace your specific data.

Food Allergy Awareness Level 1 Induction Tools

As mentioned we have just launched our level 1 programs for basic food allergy awareness, these include the following

  • Level 1 Food Allergy Awareness Module
    • 20 minute module giving a basic overiew of Food allergies, coeliac disease, and food intolerances
    • Employees obligation under the EU Food Information for Consumer regulations 1169/2011
    • Understanding cross contamination and safe ways to serve the free from customer
    • Questions throughout the module with a quiz at the end with a certificate when completed, pass rate 80%

If you would like to sample the elearning please contact me by emailing consultancy@fatc.co.uk to arrange to discuss this further.

  •  Food Allergy Awareness Induction Booklet
    • An alternative method of learning where IT is not the preferred method. The booklet can be used for either independent learning or 1:1 with their line manager at induction stage.
    • A check learning quiz in completion of the learning method – 80% pass rate (2 separate papers will be supplied for managers to mark)
    • Sign off at the end of the booklet can either be copied or removed and filed in the employees training file.
    • The booklet should be retained by the employee for future reference.
    • The booklet can be bespoke to the organisation and contain details and links to the companies personalised allergy awareness policy.

Click here to download a copy of the draft induction booklet

Customer Allergy Ticket information

This document has been created to enable restaurants to communicate with those diners on a restricted or special diet, the tickets can be printed down by the venue and completed by the diner and handed to the server for the chef to review. If multiple allergies are listed we would advise that the head chef, or a member of the management team discuss’s the options with the customer in detail.  When the food is served a manager or a senior kitchen member should check the food going out is inline with the request on the ticket.

Click here for the suggested template –

FATC © This document has been created as a suggested tool to communicate with diners who have special dietary needs, and is in no way a substitute for allergy training, FATC cannot be held liable for its use.

FSA Technical Guidance August 2014

Food allergen labelling and information requirements under the EU Food Information for Consumers Regulation No. 1169/2011: Technical Guidance 

Check out the FSA infographic poster click here

You can also access the FSA’s ‘online sandwich shop’ for a quick and easy guide to the new regulations here.

Check out FSA e-learning, training  and more  here

Anaphylaxis Campaign FAQ on the FIR here

Labelling Regulations Information

Gluten Free Labelling Regulations EC No 41/2009
Food Information Regulations 1169/2011
Update to Gluten Free labelling regulated under 1169/2011
Allergy: what to consider when labelling foods - prepacked

The FSA has a published  a guide for small and medium bushiness that make or sell prepacked foods – Click here  to view the guide or visit the FSA website

Anaphylaxis and Common Food Allergen Fact sheets

Anaphylaxis - The Facts

Anaphylaxis Campaign –  Anaphylaxis – The Facts

Celery
Egg

Egg

Fish, Crustaceans & Molluscs
Lupin

Lupin

Food suppliers need to be more aware of lupin allergy, a research paper published in The Journal of Medical Case Reports –  “Variably severe systemic allergic reactions after consuming foods with unlabelled lupin flour: a case series”. – click here to view the full article.

Milk
Mustard
Peanut & Tree Nuts
Sesame
Sulphur Dioxide
Wheat & Gluten containing ingredients

Additional Food Allergens – Not listed in the regulations

Bananas
Oral Allergy Syndrome

 

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Ingredient Spec sheets



Ingredient  Specification sheets

201610-ingredient-spec-website

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