1. Food Labeller

2. Plan for the talk ●Explain the rules for FIR ●Look at allergens ●See what others are doing ●What about suppliers? ●Show The Food Labeller ●Have a go and chat

3. Sausages – it’s an opportunity Bill’s restaurant served 200 Sunday brunches in one branch. No sausages are gluten free. Have you allergen free recipes?

4. The Food Information Regulations (FIRs 2014) Why is there a new regulation? Consumers will know about food labelling throughout the food system. What must caterers do? ●Know the ingredients used in food served or sold ●Identify any of the 14 major food allergens included as ingredients ●Consider the risk of cross-contamination ●Record the 14 major food allergens in the food served or sold ●Create a procedure for dealing with allergen information requests ●Ensure staff provide complete and correct allergen information

6. What must catering businesses do? ●Customers need accurate information of menu items so that they can make choices - written or orally ●Caterers must analyse ingredients to know the allergens present ●Provide allergen info on menus or have folder and written info for staff to show ●Show that customers can ask about allergens ●In UK you can tell customers - speaking to them!

7. Products to watch Frozen chips - Wheat gluten, milk Bouillon - Celery Sauce - Barley gluten, fish Oyster sauce - Gluten, shellfish Tahini - Sesame

8. Pizza Express Dishes on our menu are labelled with N (contains nuts) V (suitable for vegetarians, and GF (gluten free).

9. Training for team Keep allergens - nuts - at bottom shelf Label with yellow sticker - contains nuts Use separate utensils Use dispensing bottles Customers tell waiter and have marker on tills to mark in red when goes to kitchen Unannounced audits Wash hands and clean surfaces But cannot offer 100% guarantee of cross contamination

10. INInfinity Foods Allergens Products containing gluten shrink wrapped and clearly labelled. Packing team trained to be aware of allergens. Products containing gluten packed on separate run to non-gluten products. All gluten free products labelled as such. All nut products to be shrink wrapped, clearly labelled and stored separately in warehouse. All non nut pre-packs to carry the warning 'packed in an environment containing nuts.' http://www.infinityfoodswholesale.co.uk/about/haccp/

11. Morning Advertiser Nov 8th Fuller’s pubs are training staff, using software to collect supply information and get allergen grid They will say ‘Ask our staff for allergen info’ Use a simple spreadsheet and notes for each menu, laminated and kept in the bar Menus will have a disclaimer ‘Our food is prepared in kitchen where nuts, gluten and other food allergens are present’

12. Snowdrop Inn Lewes Tony Leonard - Snowdrop Lewes Allergens training is part of staff training Kitchen and front of house staff know where to find information A key member of staff links to a reference folder. Jolly Cricketers - has gluten free, nut free and dairy free menu Says ‘Speak to a member of staff if you have special dietary requirements’

13. Who has got allergens online?

23. Adding ingredients from suppliers These ones work! 3663 Brake Tesco Sainsburys Go to their website and find the product Click to find ingredients Find cost 100g /ml, nutrition, dietary advice

27. Content on ‘The List Online.....is not intended to constitute the full legal description of the products, and does not necessarily include all information including allergens. Brakes may change product specifications or information at any time and such amendments may not be updated on 'The List Online' immediately. For up-to- date details including allergens, please refer to the product packaging or alternatively contact Brakes.