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Food Issues Essay Are Pizza Chains taking enough Responsibility for Food Allergy Customers Abstract This paper lo oks into a background of food allergies and the seriousness of them along with the importance of restaurants taking responsibility. T he procedures used in pizza chains in terms of layout of menus, training, service procedures and kitchen procedures are dis cussed to give an understanding of the current situation . Potential long term issues are also presented and discussed with suggestions on how pizza chains can survive such issues. Recommendations for all aspects of food service industries are made in term s of what is best for both the restaurant and the customer. When we refer to the term Food allergy we are referring to when the body’s immune system has an adv erse response to the ingestion of a food protein as it mistakenly recognises the food as a thr eat to the body. (www.britishnutrition.org.uk ) Although the majority of allergies result in no adverse affects it must be understood that the severity of reactions vary and in some cases can be fatal. Anaphylaxis is a very serious reaction to a food allergen which can result in falling of blood pressure and severe shock and can be potentially fatal. ( www.britishnutrition.org.uk ) The food which causes the allergy is referred to as the allergen. (www.cateringforallergy.com) The Food Standards Agency (FSA) state that there are 14 different types of food allergens (see appendix 1 ) which must be indicated on pre -packed foods . However there is no legal legislati on which refers to specific policies in how restaurants deal with allergies. “Under section 14 of the Food Safety Act 1990 businesses must not ‘sell to the purchaser’s prejudice any food which is not of the nature, substance or quality demanded by the purchaser’ and under section 15 of the same act, businesses must not falsely describe or present food.” (http://www.cateringforallergy.org.uk/ ) It has been estimated that 1 -2% of children and 0.3-0.5% of adults in Britain suffer from allergies in comparison to the 20% who perceive themselves to have an allergy. (www.britishnutrition.org.uk ) Similarly, in the U.S estimations of 2.9% of adults and 3.5% of children are allergen sufferers. (http://foodallergies.about.com/b/) It must be questioned whether restaurant s have sufficient procedures in place in order t o ensure food served to thos e with allergies are 100% safe. M assachusetts was the first state to pass a recent law in summer 2010 stating basic requirements for restaurants to follow regarding food allergens. (http://www.allergyeats.com/blog/index.php/mass achusetts-food -allergy -law/) (see appendix 2) Firstly all menus must state to inform server of any allergens in the party, secondly all kitchens must display food allergy awareness posters. Furthermore, yet to take affect are two further rules; all restaurants must have a ‘ certified food protection manager’ on duty at all times and finally there is yet to be a set criteria finalised which restaurants will be obliged to follow. (www.allergyeats.com) Although it can be said it is excellent that Massachusetts has been proactive in terms of controlling allergies in Amy Cooper U54061 07026904 2 restaurants, as this law is one which has been inputted recently there is little feedback which means its success cannot be judged. It can definitely be sai d that a llergens are clearly being taken more and more seriously however such steps should be in place all around the world. In order to analyse whether restaurants outside of Massachusetts are taking enough responsibility regarding this food issue, there needs to be an understanding of what procedures are being used within the industry. Looking closely into pizza chains including pizza express, pizza hut and zizzis will allow us to further our understanding of procedures used in order to avoid any guests suffering an allergic reaction. Due to the fact that the main ingredients used for a pizza base is flour, dairy and yeast, it is very interesting to understand how the restaurants deal with such allergies. Furthermore in pizza hut for example the buffet styled pizzas, salad bars and dessert counters are a huge risk to allergen sufferers due to the high risk of cross contamination. Firstly it can be questioned whether or not menu s in restaurants should indicate what dishes are free from allergens such as, this dish does not contain nuts. Labelling a dish like this commonly would leave guests assured regarding their allergy however is this enough? The FSA argues that this is not enough as ingredients to a dish may change or if the kitchen is not made aware of the allergy there may be risks of cross contamination. (http://www.food.gov.uk/safereating/allergyintol/guide/caterers/) Similarly, should a menu symbolise dishes which do con tain nuts , it can be quite confusing as does this mean all dishes without this symbol are suitable for nut allergens. Pizza express use this technique on their menus however state at the bottom of their menu that traces may be found in other dishes. Pizza hut and Zizzis do not symbolise their menus and state to speak to a server regarding any allergies. This seems to be the most sensible option for restaurants as to avoid any confusion when ordering however this does mean that all service staff and kitchen staff must be well informed when a customer asks about ingredients in a dish . Furthermore dishes should be labelled with serious allergens in the title, for example, Rich Chocolate Torte on a Hazelnut base. (http://www.food.gov.uk/safereating/allergyintol/ guide/caterers/) In addition it should be compulsory for menus to have a note mentioning to speak to a member of staff regarding any food allergies. Additionally, it is very important that staff are proactive throughout the dining experience in terms of querying any allergies starting at the booking process as to avoid any unnecessary errors as many customers may feel apprehensive about informing staff of allergies . It is recommended that staff ask about any allergies during the booking process and to take note. In addition during the seating process, any allergies should be confirmed. Furthermore during the ordering process the allergies should be clarified and discussed in detail. Takeaway pizzas also present a problem as commonly ingredients are not labe lled. It may be necessary for labelling legislation to include that all takeaway dishes should label ingredients to make allergen sufferers feel at ease. However this does not prevent cross contamination and so therefore staff must ask about any allergens during the ordering process and inform kitchen staff. Extra labels on the pizza box showing the allergen should be includ ed to ensure the box is kept separate from other takeaways. In terms of buffet styled meals as seen in pizza hut, restaurants can not possibly guarantee food is allergen free with huge risks of cross Amy Cooper U54061 07026904 3 contamination. This then seems unfair to allergen sufferers as the buffet styled meals are usually a cheaper option and can be questioned should they miss out on these deals? Therefore restaurants offering this style food should have pre prepared food in the kitchen which is kept separate from other food and can be confidently offered to allergen sufferers at the same price as the buffet deal. Training staff regarding allergies should be con sidered obligatory as to avoid any unnecessary errors however this can be considered extremely time consuming and costly and so therefore should be questioned which members of staff exactly need to be educated. The FSA recommends that all serving staff and kitchen staff need to be well informed regarding food hygiene and food allergies . ‘The recent food hygiene legislation ( General Food Law Regulation 178/2002) requires food businesses to assess risks to food on sale (hazard analysis) and control them using a management system.’ (http://www.cateringforallergy.org.uk/generalfoodlaw.h tml ) In order to control the risks, staff must be well informed regarding food allergies, the risks and how to react should a reaction to an allergen occur. The FSA has an online training programme which holds information regarding all aspects such as cus tomer interaction, ingredients and storage. (see appendix 3 ) This programme can be considered a low cost and effective way in which to train employees however the training would need to be monitored to ensure staff are actually learning. All staff should b e encouraged to always check with the chef when asked about an allergy, and should always note down on an order slip if the guest has an allergy, a good idea would be to highlight the allergy in order for it not to get missed or forgotten in a busy environment. In addition, staff should be made aware of the importance of not guessing and being 100% sure regarding allergies. Furthermore the potential seriousness of allergen sufferers consuming just a particle of the allergen should be made very clear. The tr aining of staff may present a problem for smaller firms who feel they cannot afford such training however as mentioned, it does not have to be a costly process. Furthermore firms with ever changing staff have an increased responsibility to ensure any new s taff are well informed of the process which should be taken in order to deal with any allergen sufferers. This process is extremely important and should be a mandatory requirement within all food industry businesses. A further requirement for the food indu stry business is that there must always be a member of staff on duty in both front of house and in the kitchen designated to deal with allergies . These members of staff should be those who have completed their basic food hygiene course, and during this process allergies should be a required topic covered ensuring that throughout all industries there is always a member of staff well informed of allergies . Kitchen procedures in dealing with a food allergy are one of the major responsibilities to the hospital ity industry to ensure no allergens are used when they shouldn’t be and also to avoid any cross contamination. There is plenty of advice regarding storage, ingredients, suppliers and general procedures which should be taken into account to ensure guest saf ety. (see appendix 4 ) Kitchen staff are advised to have a list of ingredients of all pre-packed foods delivered from suppliers and should also make themselves very aware of any changes to products and ingredients. “One of the most common causes of dangerou s allergic reactions in recent months has been due to the Amy Cooper U54061 07026904 #p#分页标题#e# 4 substitution by a supplier of one product for a similar one.” (www.cateringforallergy.org.uk) Storing food is another huge responsibility to ki tchen staff, they should ensure storage cupboards are neatly organised and all foods are labelled clearly with ingredients lists. Allergen foods should be kept on lower shelves as to avoid any spillages onto products below and therefore risk cross contamination. It is also recommended that a product list with ingredients is kept with the stored food so it can be referred to at any point however this again is the responsibility of kitchen staff to ensure it is constantly kept up to date. In terms of food preparation, they should take into account thorough cleaning of work surfaces, utensils, pots and pans and of course, hands. Should there be enough preparation space in a kitchen, it would be advised to keep certain areas allergen food free at all times although it can be understood this is not always possible. Substitutes in a dish should never be used should they contain allergens, e.g. replacing salad dressing with walnut oil. (www.cateringforallergy. org.uk ) In addition, oils used to cook other dishes should never be then used to cook foods for allergic customers. Although it can be said that the hospitality industry has a huge responsibility when it comes to this food issue, the customer themselves hold a lot of responsibility in terms of informing the staff of any allergies and the seriousness of the allergy. It can be argued that if someone has developed an extremely serious allergy to an allergen popularly used within the kitchen environment such as nuts then should they risk eating out? Taking into account that just a particle of nut can cause a fatal reaction in severe sufferers, it is a huge responsibility for the restaurant and although all precautions can be taken to avoid contamination, no one can be 100% sure. http://www.ukassignment.org/essayfw/ Masala Zone, a chain of Indian restaurants in London have implemented an allergy card which is presented to any customer with an allergy. It states that diners are eating at their own risk and the restaurant cannot guarantee all food is free of cross contamination. For the restaurant this is an excellent idea in order to cover themselves from guests suing should they experience an allergic reaction and this may be a tactic which is used further in the industry in the future . However feedback has been negative, (see appendix 5) it has shown for customers it is quite worrying and makes them feel uneasy about eating after reading the allergy cards. “'It would make me get up and walk out.” (http://www.dailymail.co.uk/news/article -1048623/Anger -celebrity -haunt-Indian -restaurant -serves -nut-allergy -disclaimers -meals.html) In terms of long term issues, there is action being taken in order to develop a sustainable green economy, involving reducing carbon emissions. This will involve a reduction in animal production having negative effects on food sustai nability. Effects leading from such an issue would be an increase in prices and ultimately a shortage of crops. For the pizza chains this would present a huge issue if for example, there became a shortage in cereals and grains as these ingredients make up the majority of their menus. As this is not a current issue within the UK, the seriousness of such an issue may seem irrelevant to the companies within the industry however the Food and Agriculture Organization (FAO) has recently announced North Koreas cer eal deficit (http://www.fao.org/news/story/en/item/47702/icode/ ) which perhaps has shown the seriousness and emphasized the importance for ind ustries to prepare ways in which to handle the situation should it arise. Amy Cooper U54061 07026904 5 For the pizza chains, it may be a good idea to begin inputting items to their menus using alternatives to cereals and grains in order for such an issue to have less effect on them. However it can be then questioned that should pizza chains use these substitute ingredients, will then people begin to develop allergies to these presenting further issues within the industry. Furthermore should there become a shortage in wheat and grains then will this mean ingredients such as flour will be bulked out with other grains presenting severe problems for allergen sufferers. Taking into account the seriousness of food allergies and the potential fatal results should a restaurant not take enough responsibility into the process of dealing wit h allergic customers, there needs to be a lot of changes within the industry. Firstly there should be a set piece of legislation which all food industries must follow. The legislation should state that menus must include a section which mentions to custome rs that they must inform their server should there be an allergic guest in their party. Furthermore, menus should not symbolise allergens on their menus as it is not a guarantee to the customer and can be confusing. In terms of staff, there needs to be a s et of basic training guidelines which can be used throughout the industry. The staff are those who engage with the customer from the booking process through to the end of their dining experience and it is essential that they are well informed, not only in terms of the menu and ingredients but they must also be made aware of the importance and seriousness of allergies and reactions . Furthermore, all staff should follow standardised procedures from the booking process to the end of the dining experience. All aspects of allergies in terms of what they are, the allergens, potential effects which may occur from a reaction and appropriate processes to use as to avoid reactions should be included in the basic food hygiene course process. Furthermore, restaurants s hould train staff in how to deal with a customer should an allergic reaction occur and should also create and publish in a staff area a step to step process which is available to view at all times. This should include informing a senior member of staff, ca lling ‘999’ and waiting with the customer until help arrives. (http://www.food.gov.uk/safereating/allergyintol/guide/caterers/) In order to cover all these areas and ensure restaurants throughout the industry are following them the Environmental Health Inspections should cover food allergies and inspect the kitchen environment in terms of space, storage, procedures along with the servers and procedures used. Furthermore, restaurants s hould be graded in terms of how they deal with allergies and these grades should then be published for public viewing. This not only will help ensure restaurants are taking enough responsibility but will also allow guests who suffer from an allergy to feel more at ease regarding eating out. Restaurants should also consider addressing long term issues in order to be prepared or prevent such issues having such damaging effects on their business. It cannot be stressed enough the responsibility of a restaurant in dealing with allergen sufferers and it is for this reason why serious action into all aspects must be taken not only within restaurants but also within legislation to ensure a standardised scheme is covering food safety allowing allergen sufferers to feel more at ease when dining out. Amy Cooper U54061 07026904 6 Food Allergens “The rules for pre-packed foods establish a list of 14 food allergens, which have to be indicated by reference to the source allergen whenever they, or ingredients made from them, are used at any level in pre-packed foods, including alcohol ic drinks.” (http://www.food.gov.uk/safereating/allergyintol/label/) 1. cereals containing gluten 2. Crustaceans 3. Molluscs 4. Eggs 5. Fish 6. Peanuts 7. Nuts 8. Soybeans 9. Milk 10. Celery 11. Mustard 12. Sesame 13. Lupin 14. Sulphur Dioxide at levels above 10mg/kg, or 10mg/litre, expressed as SO2 State urges food allergy safety in restaurants Proposal seeks postings, training Ming Tsai, the renowned chef of Blue Ginger in Wellesley, helped create an instructional video for restaurant workers so they can address the needs of patrons with food allergies. (Erik Jacobs for The Boston Globe/File 2007) By Stephen Smith Globe Staff / February 11, 2010 Concerned by a rise in food allergies, Massachusetts health authorities plan this summer to start requiring that restaurant staff and their menus address diners’ potential adverse reactions to nuts, dairy products, and other ingredients that can make pulses race and lungs tighten. Under regulations unveiled yesterday by the state Department of Public Health, thousands of restaurant workers would undergo training and then return to their kitchens, sharing lessons on how to prevent dishes from being contaminated with allergy- inducing ingredients. Ev ery menu in the state would be emblazoned with this admonition: “Before placing your order, please inform your server if a person in your party has a food allergy.’’ Amy Cooper U54061 07026904 7 Statistics suggest servers could be hearing that a lot. It is estimated that 12 million Americans suffer from food allergies, spawning as many as 125,000 emergency room visits a year, and, on rare occasions, deaths. For reasons that remain murky, the prevalence of those conditions appears to be increasing. Diagnoses of peanut allergies in child ren, for instance, doubled in a recent five - year period. Now, Massachusetts stands at the vanguard of a movement to reduce allergic reactions caused by restaurant fare. “We’re hoping that other states will follow the model that’s being set in Massachusetts,’’ said Chris Weiss, vice president of advocacy and government relations at the Food Allergy & Anaphylaxis Network. “If you look at the research we’ve done on food allergy fatalities, just about half were the result of food served by a restaurant or some sort of a food - service establishment.’’ The rules have a dash of celebrity sparkle: Wellesley chef Ming Tsai of Blue Ginger fame, whose family has been touched by food allergies, helped cook up the law. “My goal is to serve anyone with food allergies safely in any restaurant in the state,’’ said Tsai, winner of a prestigious James Beard Award and star of an eponymous PBS show. “I don’t buy that a restaurant’s too busy that they can’t figure out whether it’s safe to serve people. If you do not know what’s in your food at all times, you should get out of the restaurant industry.’’ Given that 4 percent of Americans are afflicted by food allergies, restaurants regularly encounter customers concerned that the day’s blue plate special could spark a trip to the hos pital for them or their child. Common allergy culprits include milk, eggs, nuts, wheat, soy, and fish. The Massachusetts Restaurant Association - which historically has resisted measures such as the statewide smoking ban, arguing that they are intrusive - ultimately relented on the food allergy regulations. “We don’t keep our head in the sand when it comes to these things,’’ said Peter Christie, president of the state restaurant group, who expects only nominal costs to restaurants to comply with the rules. “This was something whose time had come.’’ Amy Cooper U54061 07026904 #p#分页标题#e# 8 http://allergytraining.food.gov.uk/english/in6the 6factory/staff.aspx 99Staff 9 Potential allergen cross- contamination situations Handwashing Clothing requirements Rework Waste control Cleaning procedures Dedicated equipment All staff (including temporary staff and contractors) involved in handling ingredients , equipment, utensils, packaging and products should be aware of food allergens and the consequences of them being eaten by anyone with a food allergy. All staff should be t rained in avoiding cross -contamination of foods by the major food allergens. Appropriate procedures on the control of allergens should be available and/or visible in the reception and production areas so that staff and visitors are aware of them. Such procedures should include information on: potential allergen cross- contamination situations handwashing clothing requirements rework waste control cleaning procedures dedicated equipment Potential9allergen9cross6 contamination9situations 9All staff (including temporary staff and contractors) involved in handling ingredients, equipment, utensils, packaging and products should be aware of food a llergens and the consequences of their ingestion by sensitive individuals. They should be trained in avoiding cross - contamination of foods by the major food allergens. Handwashing 9Posters encouraging staff to wash their hands after working with allergenic materials should be placed in areas where allergenic products are manufactured. Text could include: 'Always wash your hands thoroughly after coming into contact with allergenic products to avoid cross- contamination'. Clothing9requirements 9To ensure that cr oss - contamination does not occur staff working in the area manufacturing allergenic ingredients must wear the correct uniform. Rework9Rework is the material left over from production, which is often reused to make the same or similar product. Waste9control9Care should be taken when disposing of allergenic ingredients/products. Allergens should be sealed in containers and removed from the manufacturing area to avoid being mixed with non -allergenic ingredients/products. Amy Cooper U54061 07026904 9 Cleaning9procedures 9Very small amounts of some allergens, such as nuts, can cause adverse reactions, including potentially fatal anaphylactic shock. Therefore, thorough cleaning that is effective in reducing the risks of allergen cross - contamination should be used. Particular food materials (for example powders) present significant cleaning problems, and any relevant industry guidance where this has been developed, should be followed. Adequate procedures must be in place for cleaning both production and packaging machinery. Where adequate cleani ng is not possible the risk of allergen cross- contamination should be assessed and advisory labelling used, if appropriate. Dedicated9equipment9Some manufacturers might choose to dedicate a production line or equipment to products that are free from partic ular allergens e.g. nut or wheat free. These production lines could still be used to make a number of different products as long as they do not contain that particular allergen. Dedicated equipment could include balances, sieves, packing machines, storage bins or storage areas. Ingredients 9 Ordering from suppliers Allergens found in raw materials Clear labelling Sieving Ordering9from9suppliers9Food businesses should establish an appropriate and proportionate policy for assessing the allergen status of ingredients that they use in their own manufacturing processes and premises, and for assessing ingredients used by their supplie rs or co - packers, if appropriate. Manufacturers should ensure that materials are ordered against a clear specification and that they ask appropriate questions of their suppliers. Allergens9found9in9raw9materials9Manufacturers need to be aware of the presence of the major allergens in all raw materials, particularly the potential for allergen cross - contamination from manufacturing and handling activities on the raw material suppliers' sites, as well as earlier in the food chain during harvesting and transpor t. This may be through audits or from information provided by suppliers. Raw material suppliers (and their agents) should be aware of the hazards arising from contamination by allergens and conform to the manufacturers purchase specification. However, commodity raw material suppliers should only use allergen warning statements on products such as spices and grains, based on an assessment of the risk of cross- contamination. Clear9labelling9Ingredients should be fully described in specifications. For example, avoid the use of generic terms such as 'vegetable' oils and fats by using specified terms such as corn or rapeseed oil, especially where those allergens listed in Annexe IIIa of Directive 2000/13/EC of the European Parliament and of the Council (as amende d) are concerned. Sieving9If allergenic ingredients are sieved, then the sieving unit should either be dedicated or thoroughly cleaned after sieving allergenic ingredients. If possible, allergenic ingredients should be sieved after all other raw ingredient s have been sieved for the day. Packaging9 Dedicated packaging Bar code scanners Amy Cooper U54061 07026904 10 Remove packaging after each run Multipack products Dedicated9packaging 9Incorrect packaging and/or labelling is a significant cause of allergen related product recalls. Therefore, where possible, consideration should be given to the provision of dedicated packing lines to reduce the r isk of mislabelling. By law, food businesses must notify the Agency (and the local authority where the business is based) if they need to withdraw products from the market, which don’t comply with food safety requirements. Businesses and local authorities can use this online form to notify the Agency. For more on allergy related recalls please see the Allergy Alerts page on the Agency's website. Bar9code9scanners 9If it is not possible to have dedicated packaging lines for allergenic products, then procedures for checking that the correct labels are applied to products should be implemented and audited regularly so that accurate information is provided to allergic consumers. Checks should be in place between processing and packing to ensure the correct packaging is used, for example by using bar code scanners to trace the product through the production process. Remove9packaging9after9each9run9There should be systems to ensure packaging is removed at the end of a run, including any packaging that may be in the wrapping machine. This will help to avoid packaging mix- ups when the product to be packed is changed and, therefore, reduce the number of instances in which misleading information is passed to the consumer. Multipack9products9It is important to ensure that the correct outer packaging is used for multipack products and that allergen information appears on, or is visible through, both the inner and outer wrappers. Cleaning 9 General cleaning Swab testing Compressed air cleaning On the spot cleaning for spillages Dismantling equipment General9cleaning9Very small amounts of some allergens, such as nuts, can cause adverse reactions, including potentially fatal anaphylactic shock. Therefore, thorough cleaning that is effective in reducing the risks of allergen cross - contamination should be used. Particular food materials (for example powders) present significant cleaning problems and any relevant industry guidance, where this has been developed, should be followed. Adequate procedures must be in place for cleaning both production and packaging machinery. Where adequate cleaning is not possible, then the risk of allergen cross - contamination should be assessed and advisory labelling used, if appropriate. Where adherence to a cleaning regime is part of a separation system, it should be validated as 'fit for purpose' and compli ance should be monitored . Swab9testing9Cleaning practices that are satisfactory for hygiene purposes may not be adequate for removing some allergens and their validity for such a purpose should be assessed (for example via residue/environmental swab testi ng). Equipment may need to be dismantled and manually cleaned to ensure hard to clean areas are free from allergen residues. Compressed9air9cleaning 9Amy Cooper U54061 07026904 11 Care is needed to ensure that the cleaning of one line does not contaminate another (using compressed air c leaning, for example), or an area that has already been cleaned (by cleaning dry mix areas from the top down). On9the9spot9cleaning9for9spillages9Any spillages that occur during production, storage and transportation should be cleaned up immediately to ensure that there is no subsequent allergen cross- contamination. Where known allergen contamination has occurred, the contaminated material should be labelled and physically moved away from the non- contaminated ingredients and work - in - progress. Dismantling9equipment9Equipment might need to be dismantled and manually cleaned to ensure hard to reach areas are free from allergen residues. At this point , consideration should be given to maintenance activities, such as the use of dedicated tools or adequate cleaning procedures where tools are not dedicated. Storage9 Storage area Storage containers Storage9area9Steps should be taken to ensure that non- allergenic ingredients do not come into contact with allergens in subsequent handling and storage. Allergenic raw materials should be stored in clearly identified areas (for example using colour - coded boxes or the demarcation of storage areas using painted lines on the floor). Storage9containers9Where allergenic raw materials are de- bagged or de - boxed, they should, if possible, be placed in dedicated lidded and labelled containers and made easily identifiable. Such containers should not be used for storage of any other raw materials. Monitoring9and9review9 Allergen control systems Review and verification of the hazard analysis and hazard management system Product and ingredient specifications Cleaning procedures Training records Analysis of customer complaints Good manufacturing practices Find out more Allergen9control9systems 9Allergen control systems should be monitored and revie wed to provide assurance that they are working correctly. This is done most effectively by an audit or 'health check' of the system. In addition to routine checks on manufacturing operations, an overall 'health check' can find any weaknesses in the system and then corrective actions can be taken. A key benefit of auditing the system is to provide evidence of due diligence in managing allergens. The 'health check' should, as a minimum, include: review and verification of the hazard analysis and hazard manage ment system product and ingredient specifications operating procedures cleaning procedures Amy Cooper U54061 07026904 #p#分页标题#e# 12 training records – demonstration of competence analysis of customer complaints good Manufacturing Practices Review9and9verification9of9the9hazard9analysis9and9hazard9management9system 9Validation and verification procedures should be implemented to confirm that the hazard control system is working correctly. This might include auditing of control procedures and any tests, random sampling and analysis. The hazard control system shou ld be reviewed regularly and after any changes in the manufacturing process or premises to confirm that all critical control points are under control. Following completion of this hazard assessment, manufacturers should then determine whether allergen advisory statements are appropriate. Product9and9ingredient 9specifications9Manufacturers need to be aware of the presence of the major allergens in all raw materials, particularly the potential for allergen cross - contamination from manufacturing and handling activities on the raw material suppliers sites, as well as earlier in the food chain during harvesting and transport. This might be thro ugh audits or from information provided by suppliers. Manufacturers should ensure that materials are ordered against a clear specification and that they ask appropriate questions of their suppliers. Raw material suppliers (and their agents) should be aware of the hazards arising from contamination by allergens and conform to the manufacturers purchase specification. However, commodity raw material suppliers should only use allergen warning statements on products such as spices and grains, based on an assess ment of the risk of cross- contamination. Scientific work currently underway to establish meaningful allergen thresholds and develop appropriate testing methodologies will help in making such assessments. Ingredients should be fully described in specificati ons, for example, avoid the use of generic terms such as vegetable oils and fats, by using specified terms such as peanut or rapeseed oil, especially where those allergens listed in Commission Directive 2000/13/EC (as amended) are concerned. Cleaning9procedures9Very small amounts of some allergens, such as nuts, can cause adverse reactions, including potentially fatal anaphylactic shock. Therefore, thorough cleaning that is effective in reducing the risks of allergen cross - contamination should be used. Cleaning practices that are satisfactory for hygiene purposes may not be adequate for removing some allergens and their validity for such a purpose should be assessed (for example via residue/environmental swab testing). Equipment might need to be dismantled a nd manually cleaned to ensure hard to clean areas are free from allergen residues. Particular food materials (such as powders) present significant cleaning problems and any relevant industry guidance should be followed. Adequate procedures must be in place for cleaning both production and packaging machinery. Where adequate cleaning is not possible, then the risk of allergen cross-contamination should be assessed and advisory labelling used, if appropriate. Care is needed to ensure that the cleaning of one line (for example by using compressed air cleaning) does not contaminate another line or an area that has already been cleaned. It would be a good idea, for example, to clean dry mix areas from the top down. Any spillages that occur during production, storage and transportation should be cleaned up immediately to ensure that there is no subsequent allergen cross- contamination. Where known allergen contamination has occurred, the contaminated material should be labelled and physically moved away from the non- contaminated ingredients and work - in - progress. Consideration should be given to maintenance activities, such as the use of dedicated tools or adequate cleaning procedures where tools are not dedicated. Where adherence to a cleaning regime is part of a separation system, it should be validated as fit for purpose and compliance should be monitored. Investment in developing and following appropriate cleaning regimes will help to minimise cross -contamination and can reduce the need for product recalls. Training9records9Manufacturers should ensure that their employees receive relevant and structured ongoing training so they remain aware of food allergens and their consequences (see staff ). Such training should explain the facts as well as highlighting the company's good manufacturing practice principles and Amy Cooper U54061 07026904 13 effective food safety system. Manufacturers should keep certificates of registration, qualifications and documents to record training completed by their employees. Analysis9of9customer9complaints 9Customer complaints should be investigated and changes made where necessary. Manufacturers should keep a record of these customer complaints and show what action was taken as a result. Good9manufacturing9practices 9Most food producers already employ good manufacturing practices (GMP) to ensure that they are able to produce food safely. GMP requires appropriate manufacturing operations, effective food safety systems (using HACCP- based principles), and quality assurance systems, as well as a commitment and discipline to ensure products meet food safety, quality and legal requirements. Production 9 Separating allergen - containing products Dedicated equipment Avoiding cross- contamination Air supply Manufacturing schedules Rework Separating9allergen6 c ontaining9products9Where it is not possible to have dedicated production facilities, there are a number of ways of separating the production of allergen- containing products from those that do not contain the allergen. These can include: using different areas of the factory using physical barriers between the production lines using dedicated equipment minimising unnecessary movement of materials appropriate scheduling of production runs, including appropriate cleaning of equipment between production runs controlling rework, ensuring that residual material containing an allergen is not reworked into an allergen - free product separating the air supply, where this is practical Dedicated9equipment9Consideration should be given to the dedication of equipment in production facilities. For example, weighing equipment, scoops and utensils should be dedicated and the weighed product should be placed in dedicated, lidded and labelled containers. Consideration should also be given to colour coding equipment, although this may not be practical where a number of allergens are being handled and colour coding is used already for the identification of cooked or raw ingre dients or vegetarian products. Avoiding9cross6 contamination9If it is not possible to dedicate areas or equipment, it is important to avoid cross - contamination between these and other operations, including controlling the movement of equipment and personnel. Physical separation should be considered for 'high risk' products (such as milk in baby foods) and the implications of changes to the factory layout should be assessed. Consideration should also be given to the ease of cleaning equipment. Avoiding the crossover of production lines and allowing adequate space for effective cleaning will help minimise the risk of allergen cross- contamination. Air9supply9Amy Cooper U54061 07026904 14 It is recommended that, wherever practically possible, consideration should be given to the implications of a common air supply (for example, milk powder used elsewhere in a factory may enter the air supply and then be deposited on the surface of dairy- free desserts). Where factories produce nut products and nut- free products, dedicated air conditioning/extraction fan systems could be used to contain nut dust, or positive pressure could be used in nut - free rooms to prevent nut traces entering the room in the ai r. Manufacturing9schedules9When scheduling the manufacture of allergenic products, there should be a consideration of whether it is possible for products not containing the allergenic food to be manufactured first, with products containing the allergenic i ngredients made at the end of a production run. Additionally, long runs of allergenic products should be undertaken wherever possible to minimise changeovers, and these should be followed by a major clean down. Rework9Rework that contains allergenic ingredients should be reworked only into products that contain that allergen (for example chocolate that contains nuts or nut fillings should only be reworked into other nut- containing chocolates). Rework should be clearly identified in order for it to be tracked in the manufacturing process. Oils used for cooking allergenic foods (for example nuts, shellfish and fish) should not be used subsequently for cooking products not containing the allergen. In9the9body 9 The most common symptoms Find out more When someone has an allergy, they can have many different physical reactions when they are exposed to allergens. The type of reaction and the severity of it depends on the individual and the severity of their allergy. Very small amounts of some allergens, such as nuts, can cause severe adverse reactions including potentially fatal anaphylactic shock. The9most9common9symptoms9of9an9allergic9reaction9include: 9Body part affected Physical reaction Eyes Sore, red and/or itchy Nose Runny and/or blocked Lips Swelling of the lips Throat Coughing, dry, itchy and swollen throat Chest ESSAY#p#分页标题#e# Coughing, wheezing and shortness of breath Gut Nausea and feeling bloated, diarrhoea and/or vomiting Skin Itchy and/or a rash When someone has a severe reaction to an allergen, this can lead to faintness and/or the person might collapse. On9the9label9 Ingredient lists Allergy advice box May contain 'Gluten free' or 'very low gluten' Amy Cooper U54061 07026904 15 Find out more Very small amounts of some allergens, such as nuts, can cause adverse reactions in people with food allergies, including potentially fatal anaphylactic shock. It is therefore important that food products are clearly labelled and adhere to industry guidelines to ensure that consumers can make informed decisions when purchasing foods that might contain allergenic ingredients. Ingredient9lists 9Ingredients are listed in descending order of their weight, with the largest ingredient first. If an ingredient is mentioned in the name (such as chicken in chicken pie), is depicted on the label, or is usually associated with the food (as lamb is with shepherds pie), the amount contained in the food will be given as a percentage. Where an ingredient is made up of other ingredients (compound ingredients), with a few exceptions, these must also be declared in the ingredients list. See the 'Know the law' section for more information. Allergy9advice9box 9This helps people with a food allergy or intolerance to identify the ingredients they need to avoid. Food labels must list all the ingredients, and ingredients derived from allergenic foods must be clearly identified in the ingredient list. This law came into force in November 2005. Some manufacturers also choose to use allergy boxes or statements to highlight this information. However, these are voluntary and consumers are therefore strongly advised to always read the ingredient list. May9contain9Some food manufacturers also use voluntary labelling to indicate the possible accidental presence of an allergen in a food – using phras es such as 'may contain nuts'. The Food Standards Agency has produced guidance for the industry on allergen control. This includes advice on how to decide if such advisory labelling is needed and the wording to be used. 'Gluten9free'9or9'very9low9gluten'9c laims 9About 1% of people in the UK are intolerant to gluten – this condition is also known as coeliac disease. People with coeliac disease need to avoid foods that contain gluten to prevent potentially serious health effects. This means labelling claims ab out gluten in foods are very important. Foods that contain gluten include wheat, rye and barley. The European Commission compositional and labelling standards (Commission Regulation (EC) No. 41/2009) establish levels of gluten for foods that makes a claim to be either 'gluten - free' or 'very low gluten'. These levels are: 'gluten - free' – 20 parts or less of gluten per million. Amy Cooper U54061 07026904 16 'very low gluten' – 100 parts or less of gluten per million. However, only foods with cereal ingredients that have been specially pr ocessed to remove the gluten may make a 'very low gluten' claim. Manufacturers can only use the phrase 'gluten- free' if they can demonstrate that, when tested, their product is 20 parts or less of gluten per million. They will also be required to demonstr ate that any products claiming to be 'very low gluten' comply to the legislation. Manufacturers producing foods with no deliberate gluten containing ingredients, but due to the high risk of gluten cross - contamination, will be unable to label foods as 'glut en- free' or 'very low gluten'. However, if steps have been taken to control gluten cross- contamination, these manufacturers may be able to indicate which foods do not contain gluten- containing ingredients. This allows people with coeliac disease to make in formed choices about the food they eat based on their individual levels of sensitivity. Talking9to9customers 9 'Gluten free' or 'very low gluten' Find out more This section is relevant for businesses that have direct interaction with their customers, such as restaurants, sandwich shops and bakers. It is important that customers are able to make informed choices when choosing products that might contain allergenic ingredients. All staff serving customers must be aware of the potential risks to customers' health if they advise them incorrectly. If a member of staff is unsure of the answer to a customer's question, they must ask somebody el se who might know, or advise the customer that they are not sure and expect the customer to decide for themselves if they wish to make another choice. You might find it useful to show these animations to the food businesses in your area. Or you could download this booklet or poster. The booklet is aimed at anyone who works in a café or restaurant selling unpackaged foods. The poster is a visual tool aimed at people who work in these businesses but do not have English as a first language, or those who have l anguage difficulties. 'Gluten6 free'9or9'very9low9gluten'9claims 9About 1% of people in the UK are intolerant to gluten – this condition is also known as coeliac disease. People with coeliac disease need to avoid foods that contain gluten to prevent potentia lly serious health effects. This means labelling claims about gluten in foods are very important. Foods that contain gluten include wheat, rye and barley. European legislation has set levels of gluten for foods that claim to be either 'gluten- free' or 'very low gluten'. These levels are: 'gluten - free' – 20 parts or less of gluten per million. 'very low gluten' – 100 parts or less of gluten per million. However, only foods with cereal ingredients that have been specially processed to remove the gluten may m ake a 'very low gluten' claim. These regulations apply to all foods – pre - packed or sold loose, such as in health food stores or in catering establishments. Amy Cooper U54061 07026904 17 Caterers can only use the phrase ‘gluten- free’ if they can demonstrate that, when tested, their pr oduct is 20 parts or less of gluten per million. They will also be required to demonstrate that any products claiming to be 'very low gluten' also comply to the legislation. Caterers producing foods with no deliberate gluten containing ingredients, but due to the high risk of gluten cross - contamination, will be unable to label foods as ‘gluten - free’ or ‘very low gluten’. Instead, if steps have been taken to control gluten cross- contamination, caterers will be able to indicate which foods do not contain glut en containing ingredients. This allows people with coeliac disease to make choices about the food they eat based on their individual levels of sensitivity. http://allergytraining.food.gov.uk/english/in6the 6factory/staff.aspx 99Staff 9 Potential allergen cross- contamination situations Handwashing Clothing requirements Rework Waste control Cleaning procedures Dedicated equipment All staff (including temporary staff and contractors) involved in handling ingredients , equipment, utensils, packaging and products should be aware of food allergens and the consequences of them being eaten by anyone with a food allergy. All staff should be t rained in avoiding cross -contamination of foods by the major food allergens. Appropriate procedures on the control of allergens should be available and/or visible in the reception and production areas so that staff and visitors are aware of them. Such procedures should include information on: potential allergen cross- contamination situations handwashing clothing requirements rework waste control cleaning procedures dedicated equipment Potential9allergen9cross6 contamination9situations 9All staff (including temporary staff and contractors) involved in handling ingredients, equipment, utensils, packaging and products should be aware of food a llergens and the consequences of their ingestion by sensitive individuals. They should be trained in avoiding cross - contamination of foods by the major food allergens. Handwashing 9Posters encouraging staff to wash their hands after working with allergenic materials should be placed in areas where allergenic products are manufactured. Text could include: 'Always wash your hands thoroughly after coming into contact with allergenic products to avoid cross- contamination'. Clothing9requirements 9To ensure that cr oss - contamination does not occur staff working in the area manufacturing allergenic ingredients must wear the correct uniform. Amy Cooper U54061 07026904 18 Rework9Rework is the material left over from production, which is often reused to make the same or similar product. Waste9control9Care should be taken when disposing of allergenic ingredients/products. Allergens should be sealed in containers and removed from the manufacturing area to avoid being mixed with non -allergenic ingredients/products. Cleaning9procedures 9Very small amounts of some allergens, such as nuts, can cause adverse reactions, including potentially fatal anaphylactic shock. Therefore, thorough cleaning that is effective in reducing the risks of allergen cross - contamination should be used. Particular food materials (for example powders) present significant cleaning problems, and any relevant industry guidance where this has been developed, should be followed. Adequate procedures must be in place for cleaning both production and packaging machinery. Where adequate cleani ng is not possible the risk of allergen cross- contamination should be assessed and advisory labelling used, if appropriate. Dedicated9equipment9Some manufacturers might choose to dedicate a production line or equipment to products that are free from partic ular allergens e.g. nut or wheat free. These production lines could still be used to make a number of different products as long as they do not contain that particular allergen. Dedicated equipment could include balances, sieves, packing machines, storage bins or storage areas. Ingredients 9 Ordering from suppliers Allergens found in raw materials Clear labelling Sieving Ordering9from9suppliers9Food businesses should establish an appropriate and proportionate policy for assessing the allergen status of ingredients that they use in their own manufacturing processes and premises, and for assessing ingredients used by their supplie rs or co - packers, if appropriate. Manufacturers should ensure that materials are ordered against a clear specification and that they ask appropriate questions of their suppliers. Allergens9found9in9raw9materials9Manufacturers need to be aware of the presence of the major allergens in all raw materials, particularly the potential for allergen cross - contamination from manufacturing and handling activities on the raw material suppliers' sites, as well as earlier in the food chain during harvesting and transpor t. This may be through audits or from information provided by suppliers. Raw material suppliers (and their agents) should be aware of the hazards arising from contamination by allergens and conform to the manufacturers purchase specification. However, commodity raw material suppliers should only use allergen warning statements on products such as spices and grains, based on an assessment of the risk of cross- contamination. Clear9labelling9Ingredients should be fully described in specifications. For example, avoid the use of generic terms such as 'vegetable' oils and fats by using specified terms such as corn or rapeseed oil, especially where those allergens listed in Annexe IIIa of Directive 2000/13/EC of the European Parliament and of the Council (as amende d) are concerned. Sieving9Amy Cooper U54061 07026904 19 If allergenic ingredients are sieved, then the sieving unit should either be dedicated or thoroughly cleaned after sieving allergenic ingredients. If possible, allergenic ingredients should be sieved after all other raw ingredient s have been sieved for the day. Packaging9 Dedicated packaging Bar code scanners Remove packaging after each run Multipack products Dedicated9packaging 9Incorrect packaging and/or labelling is a significant cause of allergen related product recalls. Therefore, where possible, consideration should be given to the provision of dedicated packing lines to reduce the r isk of mislabelling. By law, food businesses must notify the Agency (and the local authority where the business is based) if they need to withdraw products from the market, which don’t comply with food safety requirements. Businesses and local authorities can use this online form to notify the Agency. For more on allergy related recalls please see the Allergy Alerts page on the Agency's website. Bar9code9scanners 9If it is not possible to have dedicated packaging lines for allergenic products, then procedures for checking that the correct labels are applied to products should be implemented and audited regularly so that accurate information is provided to allergic consumers. Checks should be in place between processing and packing to ensure the correct packaging is used, for example by using bar code scanners to trace the product through the production process. Remove9packaging9after9each9run9There should be systems to ensure packaging is removed at the end of a run, including any packaging that may be in the wrapping machine. This will help to avoid packaging mix- ups when the product to be packed is changed and, therefore, reduce the number of instances in which misleading information is passed to the consumer. Multipack9products9It is important to ensure that the correct outer packaging is used for multipack products and that allergen information appears on, or is visible through, both the inner and outer wrappers. Cleaning 9 General cleaning Swab testing Compressed air cleaning On the spot cleaning for spillages Dismantling equipment General9cleaning9Very small amounts of some allergens, such as nuts, can cause adverse reactions, including potentially fatal anaphylactic shock. Therefore, thorough cleaning that is effective in reducing the risks of allergen cross - contamination should be used. Particular food materials (for example powders) present significant cleaning problems and any relevant industry guidance, where this has been developed, should be followed. Adequate procedures must be in place for cleaning both production and packaging machinery. Where adequate cleaning is not possible, then the risk of allergen cross - contamination should be assessed and advisory labelling used, if appropriate. Amy Cooper U54061 07026904 #p#分页标题#e# 20 Where adherence to a cleaning regime is part of a separation system, it should be validated as 'fit for purpose' and compli ance should be monitored . Swab9testing9Cleaning practices that are satisfactory for hygiene purposes may not be adequate for removing some allergens and their validity for such a purpose should be assessed (for example via residue/environmental swab testi ng). Equipment may need to be dismantled and manually cleaned to ensure hard to clean areas are free from allergen residues. Compressed9air9cleaning 9Care is needed to ensure that the cleaning of one line does not contaminate another (using compressed air c leaning, for example), or an area that has already been cleaned (by cleaning dry mix areas from the top down). On9the9spot9cleaning9for9spillages9Any spillages that occur during production, storage and transportation should be cleaned up immediately to ensure that there is no subsequent allergen cross- contamination. Where known allergen contamination has occurred, the contaminated material should be labelled and physically moved away from the non- contaminated ingredients and work - in - progress. Dismantling9equipment9Equipment might need to be dismantled and manually cleaned to ensure hard to reach areas are free from allergen residues. At this point , consideration should be given to maintenance activities, such as the use of dedicated tools or adequate cleaning procedures where tools are not dedicated. Storage9 Storage area Storage containers Storage9area9Steps should be taken to ensure that non- allergenic ingredients do not come into contact with allergens in subsequent handling and storage. Allergenic raw materials should be stored in clearly identified areas (for example using colour - coded boxes or the demarcation of storage areas using painted lines on the floor). Storage9containers9Where allergenic raw materials are de- bagged or de - boxed, they should, if possible, be placed in dedicated lidded and labelled containers and made easily identifiable. Such containers should not be used for storage of any other raw materials. Monitoring9and9review9 Allergen control systems Review and verification of the hazard analysis and hazard management system Product and ingredient specifications Cleaning procedures Training records Analysis of customer complaints Good manufacturing practices Find out more Allergen9control9systems 9Allergen control systems should be monitored and revie wed to provide assurance that they are working correctly. This is done most effectively by an audit or 'health check' of the system. In Amy Cooper U54061 07026904 21 addition to routine checks on manufacturing operations, an overall 'health check' can find any weaknesses in the system and then corrective actions can be taken. A key benefit of auditing the system is to provide evidence of due diligence in managing allergens. The 'health check' should, as a minimum, include: review and verification of the hazard analysis and hazard manage ment system product and ingredient specifications operating procedures cleaning procedures training records – demonstration of competence analysis of customer complaints good Manufacturing Practices Review9and9verification9of9the9hazard9analysis9and9hazard9management9system 9Validation and verification procedures should be implemented to confirm that the hazard control system is working correctly. This might include auditing of control procedures and any tests, random sampling and analysis. The hazard control system shou ld be reviewed regularly and after any changes in the manufacturing process or premises to confirm that all critical control points are under control. Following completion of this hazard assessment, manufacturers should then determine whether allergen advisory statements are appropriate. Product9and9ingredient 9specifications9Manufacturers need to be aware of the presence of the major allergens in all raw materials, particularly the potential for allergen cross - contamination from manufacturing and handling activities on the raw material suppliers sites, as well as earlier in the food chain during harvesting and transport. This might be thro ugh audits or from information provided by suppliers. Manufacturers should ensure that materials are ordered against a clear specification and that they ask appropriate questions of their suppliers. Raw material suppliers (and their agents) should be aware of the hazards arising from contamination by allergens and conform to the manufacturers purchase specification. However, commodity raw material suppliers should only use allergen warning statements on products such as spices and grains, based on an assess ment of the risk of cross- contamination. Scientific work currently underway to establish meaningful allergen thresholds and develop appropriate testing methodologies will help in making such assessments. Ingredients should be fully described in specificati ons, for example, avoid the use of generic terms such as vegetable oils and fats, by using specified terms such as peanut or rapeseed oil, especially where those allergens listed in Commission Directive 2000/13/EC (as amended) are concerned. Cleaning9procedures9Very small amounts of some allergens, such as nuts, can cause adverse reactions, including potentially fatal anaphylactic shock. Therefore, thorough cleaning that is effective in reducing the risks of allergen cross - contamination should be used. Cleaning practices that are satisfactory for hygiene purposes may not be adequate for removing some allergens and their validity for such a purpose should be assessed (for example via residue/environmental swab testing). Equipment might need to be dismantled a nd manually cleaned to ensure hard to clean areas are free from allergen residues. Particular food materials (such as powders) present significant cleaning problems and any relevant industry guidance should be followed. Adequate procedures must be in place for cleaning both production and packaging machinery. Where adequate cleaning is not possible, then the risk of allergen cross-contamination should be assessed and advisory labelling used, if appropriate. Care is needed to ensure that the cleaning of one line (for example by using compressed air cleaning) does not contaminate another line or an area that has already been cleaned. It would be a good idea, for example, to clean dry mix areas from the top down. Any spillages that occur during production, storage and transportation should be cleaned up immediately to ensure that there is no subsequent allergen cross- contamination. Where known allergen contamination has occurred, the contaminated material should be labelled and physically moved away from the non- contaminated ingredients and work - in - progress. Consideration should be given to maintenance activities, such as the use of dedicated tools or adequate cleaning procedures where tools are not dedicated. Amy Cooper U54061 07026904 22 Where adherence to a cleaning regime is part of a separation system, it should be validated as fit for purpose and compliance should be monitored. Investment in developing and following appropriate cleaning regimes will help to minimise cross -contamination and can reduce the need for product recalls. Training9records9Manufacturers should ensure that their employees receive relevant and structured ongoing training so they remain aware of food allergens and their consequences (see staff ). Such training should explain the facts as well as highlighting the company's good manufacturing practice principles and effective food safety system. Manufacturers should keep certificates of registration, qualifications and documents to record training completed by their employees. Analysis9of9customer9complaints 9Customer complaints should be investigated and changes made where necessary. Manufacturers should keep a record of these customer complaints and show what action was taken as a result. Good9manufacturing9practices 9Most food producers already employ good manufacturing practices (GMP) to ensure that they are able to produce food safely. GMP requires appropriate manufacturing operations, effective food safety systems (using HACCP- based principles), and quality assurance systems, as well as a commitment and discipline to ensure products meet food safety, quality and legal requirements. Production 9 Separating allergen - containing products Dedicated equipment Avoiding cross- contamination Air supply Manufacturing schedules Rework Separating9allergen6 c ontaining9products9Where it is not possible to have dedicated production facilities, there are a number of ways of separating the production of allergen- containing products from those that do not contain the allergen. These can include: using different areas of the factory using physical barriers between the production lines using dedicated equipment minimising unnecessary movement of materials appropriate scheduling of production runs, including appropriate cleaning of equipment between production runs controlling rework, ensuring that residual material containing an allergen is not reworked into an allergen - free product separating the air supply, where this is practical Dedicated9equipment9Consideration should be given to the dedication of equipment in production facilities. For example, weighing equipment, scoops and utensils should be dedicated and the weighed product should be placed in dedicated, lidded and labelled containers. Consideration should also be given to colour coding equipment, although this may not be practical where a number of allergens are being handled and colour coding is used already for the identification of cooked or raw ingre dients or vegetarian products. Avoiding9cross6 contamination9Amy Cooper U54061 07026904 #p#分页标题#e# 23 If it is not possible to dedicate areas or equipment, it is important to avoid cross - contamination between these and other operations, including controlling the movement of equipment and personnel. Physical separation should be considered for 'high risk' products (such as milk in baby foods) and the implications of changes to the factory layout should be assessed. Consideration should also be given to the ease of cleaning equipment. Avoiding the crossover of production lines and allowing adequate space for effective cleaning will help minimise the risk of allergen cross- contamination. Air9supply9It is recommended that, wherever practically possible, consideration should be given to the implications of a common air supply (for example, milk powder used elsewhere in a factory may enter the air supply and then be deposited on the surface of dairy- free desserts). Where factories produce nut products and nut- free products, dedicated air conditioning/extraction fan systems could be used to contain nut dust, or positive pressure could be used in nut - free rooms to prevent nut traces entering the room in the ai r. Manufacturing9schedules9When scheduling the manufacture of allergenic products, there should be a consideration of whether it is possible for products not containing the allergenic food to be manufactured first, with products containing the allergenic i ngredients made at the end of a production run. Additionally, long runs of allergenic products should be undertaken wherever possible to minimise changeovers, and these should be followed by a major clean down. Rework9Rework that contains allergenic ingredients should be reworked only into products that contain that allergen (for example chocolate that contains nuts or nut fillings should only be reworked into other nut- containing chocolates). Rework should be clearly identified in order for it to be tracked in the manufacturing process. Oils used for cooking allergenic foods (for example nuts, shellfish and fish) should not be used subsequently for cooking products not containing the allergen. In9the9body 9 The most common symptoms Find out more When someone has an allergy, they can have many different physical reactions when they are exposed to allergens. The type of reaction and the severity of it depends on the individual and the severity of their allergy. Very small amounts of some allergens, such as nuts, can cause severe adverse reactions including potentially fatal anaphylactic shock. The9most9common9symptoms9of9an9allergic9reaction9include: 9Body part affected Physical reaction Eyes Sore, red and/or itchy Nose Runny and/or blocked Lips Swelling of the lips Throat Coughing, dry, itchy and swollen throat Chest Coughing, wheezing and shortness of breath Gut Nausea and feeling bloated, diarrhoea and/or vomiting Skin Itchy and/or a rash When someone has a severe reaction to an allergen, this can lead to faintness and/or the person might collapse. Amy Cooper U54061 07026904 24 On9the9label9 Ingredient lists Allergy advice box May contain 'Gluten free' or 'very low gluten' Find out more Very small amounts of some allergens, such as nuts, can cause adverse reactions in people with food allergies, including potentially fatal anaphylactic shock. It is therefore important that food products are clearly labelled and adhere to industry guidelines to ensure that consumers can make informed decisions when purchasing foods that might contain allergenic ingredients. Ingredient9lists 9Ingredients are listed in descending order of their weight, with the largest ingredient first. If an ingredient is mentioned in the name (such as chicken in chicken pie), is depicted on the label, or is usually associated with the food (as lamb is with shepherds pie), the amount contained in the food will be given as a percentage. Where an ingredient is made up of other ingredients (compound ingredients), with a few exceptions, these must also be declared in the ingredients list. See the 'Know the law' section for more information. Allergy9advice9box 9This helps people with a food allergy or intolerance to identify the ingredients they need to avoid. Food labels must list all the ingredients, and ingredients derived from allergenic foods must be clearly identified in the ingredient list. This law came into force in November 2005. Some manufacturers also choose to use allergy boxes or statements to highlight this information. However, these are voluntary and consumers are therefore strongly advised to always read the ingredient list. May9contain9Some food manufacturers also use voluntary labelling to indicate the possible accidental presence of an allergen in a food – using phras es such as 'may contain nuts'. The Food Standards Agency has produced guidance for the industry on allergen control. This includes advice on how to decide if such advisory labelling is needed and the wording to be used. Amy Cooper U54061 07026904 25 'Gluten9free'9or9'very9low9gluten'9c laims 9About 1% of people in the UK are intolerant to gluten – this condition is also known as coeliac disease. People with coeliac disease need to avoid foods that contain gluten to prevent potentially serious health effects. This means labelling claims ab out gluten in foods are very important. Foods that contain gluten include wheat, rye and barley. The European Commission compositional and labelling standards (Commission Regulation (EC) No. 41/2009) establish levels of gluten for foods that makes a claim to be either 'gluten - free' or 'very low gluten'. These levels are: 'gluten - free' – 20 parts or less of gluten per million. 'very low gluten' – 100 parts or less of gluten per million. However, only foods with cereal ingredients that have been specially pr ocessed to remove the gluten may make a 'very low gluten' claim. Manufacturers can only use the phrase 'gluten- free' if they can demonstrate that, when tested, their product is 20 parts or less of gluten per million. They will also be required to demonstr ate that any products claiming to be 'very low gluten' comply to the legislation. Manufacturers producing foods with no deliberate gluten containing ingredients, but due to the high risk of gluten cross - contamination, will be unable to label foods as 'glut en- free' or 'very low gluten'. However, if steps have been taken to control gluten cross- contamination, these manufacturers may be able to indicate which foods do not contain gluten- containing ingredients. This allows people with coeliac disease to make in formed choices about the food they eat based on their individual levels of sensitivity. Talking9to9customers 9 'Gluten free' or 'very low gluten' Find out more This section is relevant for businesses that have direct interaction with their customers, such as restaurants, sandwich shops and bakers. It is important that customers are able to make informed choices when choosing products that might contain allergenic ingredients. All staff serving customers must be aware of the potential risks to customers' health if they advise them incorrectly. If a member of staff is unsure of the answer to a customer's question, they must ask somebody el se who might know, or advise the customer that they are not sure and expect the customer to decide for themselves if they wish to make another choice. You might find it useful to show these animations to the food businesses in your area. Or you could download this booklet or poster. The booklet is aimed at anyone who works in a café or restaurant selling unpackaged foods. The poster is a visual tool aimed at people who work in these businesses but do not have English as a first language, or those who have l anguage difficulties. 'Gluten6 free'9or9'very9low9gluten'9claims 9About 1% of people in the UK are intolerant to gluten – this condition is also known as coeliac disease. People with coeliac disease need to avoid foods that contain gluten to prevent potentia lly serious health effects. This means labelling claims about gluten in foods are very important. Foods that contain gluten include wheat, rye and barley. Amy Cooper U54061 07026904 26 European legislation has set levels of gluten for foods that claim to be either 'gluten- free' or 'very low gluten'. These levels are: 'gluten - free' – 20 parts or less of gluten per million. 'very low gluten' – 100 parts or less of gluten per million. However, only foods with cereal ingredients that have been specially processed to remove the gluten may m ake a 'very low gluten' claim. These regulations apply to all foods – pre - packed or sold loose, such as in health food stores or in catering establishments. Caterers can only use the phrase ‘gluten- free’ if they can demonstrate that, when tested, their pr oduct is 20 parts or less of gluten per million. They will also be required to demonstrate that any products claiming to be 'very low gluten' also comply to the legislation. Caterers producing foods with no deliberate gluten containing ingredients, but due to the high risk of gluten cross - contamination, will be unable to label foods as ‘gluten - free’ or ‘very low gluten’. Instead, if steps have been taken to control gluten cross- contamination, caterers will be able to indicate which foods do not contain glut en containing ingredients. This allows people with coeliac disease to make choices about the food they eat based on their individual levels of sensitivity. http://www.cateringforallergy.org.uk/ Foods supplied to you Pre- packed foods now have to have the 14 major allergens listed on the packet or at least on the accompanying paperwork. • Check the ingredients of anything you buy that’s ready - made including sauces, desserts, sausages and bread. Don’t rely on what you think is in these products as nuts and peanuts are often disguised. (See ' Bought- in foods ' download) • Keep a copy of the ingredients list of any ready - made products you buy so they can be checked if a customer requests. #p#分页标题#e#http://www.ukassignment.org/essayfw/ • Keep a record of any item which contains a major allergen including products where there is a risk of cross -contamination ("may contain" label). For example, pastries containing fruit may have been made near pastries containing nuts. If in any doubt ask the supplier. May contain labelling "May contain" warnings are not required un der food labelling laws. However, businesses are obliged to notify customers of any risks associated with consuming foods on sale under general consumer protection legislation. A "may contain nuts" warning indicates that the product does not contain nuts, but the manufacturer makes another product in the same area which does contain nuts. Some products are labelled “produced in a factory that handles nuts” . Most manufacturers will take care to prevent contamination. The risk may therefore be small but should still be communicated to the customer. Risks in storage When storing foods, make sure that they are still easily identifiable and that it is still possible to match the correct ingredients with each pack or container stored. Key allergens need specia l precautions in case of spillage. Control risks to other foods around them. • Nuts must be placed in dedicated lidded and labelled containers (which could be colour - coded) and these must be easily identifiable. • These containers must NOT be used for st orage of any other foods. • Store nuts and seeds and items containing them on lower shelves. Always keep a product name and ingredients list with the food stored or find another way to be sure that you can identify all ingredients in every food you handle . If there is any doubt at all, tell the customer Risks in delivery Amy Cooper U54061 07026904 27 One of the most common causes of dangerous allergic reactions in recent months has been due to the substitution by a supplier of one product for a similar one. Perhaps the usual manufacturer of a cake or dessert has run out and the supplier sends a substitute of similar quality, which may even look similar. Always check that the ingredients information that you are using is correct for the actual food you are handling. Even well - meaning suppliers may run out of one item and send something similar. Match up items delivered with product information. It is vital to match ingredients lists on the actual product delivered against the specification. Food preparation Cross- contamination during pr eparation happens mainly in three ways: • food to food (e.g. touching and dripping) • food to hand (e.g. handling by kitchen staff) • food to equipment (e.g. sharing of utensils and chopping boards) Examples include cutting up fish and shellfish and spilla ge from batters or sauces containing milk, eggs or wheat. If you think that the controls you have put in place to minimise the risk of cross - contamination are not going to be effective enough for a person with a severe food allergy, you must ensure this is communicated to the food - allergic customer. You may consider putting up a notice inviting customers to talk to staff. • If you offer nut - free alternatives, prep are them first and pre - wrap them for additional precaution. • Always clean the work area, utensils, hands and possibly aprons after handling key allergens and before preparing other foods which don't contain them. Soap and hot water have been shown to be the most effective in removing allergen traces. • If possible, keep certain preparations areas nut - free • Never include major allergenic foods as an ingredient or as a garnish unless it is essential to the recipe. • Never use major allergens as casual substitutions for a given dish (e.g. Do not replace olive oil with walnut oil in your salad dressings) • Don’t let nuts, seeds, fish and shellfish touch food that do not have those ingredients • Think before cooking with oils that have been used to cook other foods Always clean an area thoroughly before preparing foods, particularly if you have been handling the most common allergens. Food service Any business selling food to the public needs a control in place so that information about ingredients is accurate. If you mislead a customer about ingredients or if you sell something which is not ‘of the substance’ which the customer requested, then you may commit an offence in food safety law . Make sure that all staff are aware of the importance of telling the truth about everything on sale, both its ingredients and any possibility of cross- contamination by allergens. If necessary, the chef should talk directly to the food - allergic customer, even showing him/ her the original package or product information. Serving staff should be encouraged to ask a customer avoidin g a particular food whether their symptoms could be severe and whether they need to avoid even the tiniest trace of the food. Ideally, there should be a designated person on duty during each shift who is prepared to answer questions about ingredients; however, if no one knows for certain whether an allergen is in an item, admit that and recommend ordering another item. The key message is: Tell the truth. Never guess. Just by creating one appetizer, dessert and entrée that is free of the main allergens, a restaurant could meet the needs of their allergic customers. Using highlighter pens on the order for the food- allergic customer gives a clear visible signal to all those involved in preparing the dish that extra care needs to be taken. Allergy training needs Amy Cooper U54061 07026904 28 Every member of staff needs some understanding of food allergy and its possible consequences. Staff who have contact with customers should be particularly well briefed in encouraging them to mention any food avoidance needs and discussing any allergies or intolerances with them. Those responsible for delivery and storage should understand their key role in controlling and monitoring key risks. Ideally, food allergies and allergen controls should be routinely discussed amongst colleagues and a system in place to note any issues and improvements made to reduce risks. • Be prepared for the sort of questions you might get asked • Keep up - to - date with any new information or changes • Find out about the ingredients - never guess • Suggest alternatives where necessary Anger as celebrity haunt Indian restaurant serves nut allergy disclaimers with meals By Jonathan Petrie and Liz Todd Last updated at 1:15 AM on 24th August 2008 A group of fashionable Indian restaurants is issuing diners who suffer from nut allergies specially printed cards warning them that they eat there at their own risk. Managers at the up -market London chain, which include Chutney Mary in Chelsea and the award -winning Amaya in Belgravia, show all customers who say they have the allergy a 100 -word health warning. The card makes clear that while only some dishes have nuts as an i ngredient, all may become accidentally contaminated with traces of nut in the kitchen. Risk: Owners of the Chutney Mary took the unusual step after a legal threat It adds that the restaurant owners, Masala World, cannot be held liable for adverse reactio ns to its food. The drastic step has been taken following a threat of legal action by a customer who suffered a serious allergic reaction to a dish which did not contain nuts in its recipe. The group, which serves more than 800,000 customers a year, also owns Veeraswamy in Regent Street and the popular Masala Zone chain. Gwyneth Paltrow and Jemima Khan are regulars at the £65-a-head Amaya. Amy Cooper U54061 07026904 29 In the past, managers at the restaurants have spoken to allergy sufferers about the risks of contamination. Menus ha ve also stated that all dishes may contain traces of nuts. But following the legal threat, Masala World toughened its stance, and even banned allergy sufferers from using its restaurants for a week while it reviewed its policy. From this month, customers at its five Masala Zone restaurants in London who state that they suffer from a nut allergy are being asked by managers to read the cards. The group’s other three restaurants are in the process of introducing similar cards. They state: ‘We cannot guarantee that our food is free from traces of nuts . . . therefore customers with nut allergies/intolerances wishing to eat in our restaurants do so entirely at their own risk.’ Piero Sardano, Masala World’s operations director, said: ‘We do sympathise with cust omers with nut allergies but without setting up a separate sterile kitchen to prepare nut -free dishes we are not equipped to cater for people with severe nut allergies.’ Jules Payne of Allergy UK, a charity devoted to allergy research, said: ‘I find it quite sad. 'It would make me get up and walk out. It is an extreme stance to take to bring out a card saying you eat at your own risk. 'Most people with nut allergies understand there is always going to be a risk if you eat out.’ Reference List www.allergyeats.com [Retrieved 20/10/10] http://www.allergyeats.com/blog/index.php/massachusetts -food -al lergy-law/ [Retrieved 20/10/10] http://www.britishnutrition.org.uk/home.asp?siteId=43§ionId=853&subSubSectionId=403&subSectionId=321&parentSection=299&which=4#1362 [Retrieved 22/10/10] www.cateringforallergy.org.uk [Retrieved 02/11/10] http://www.dailymail.co.uk/news/article-1048623/Anger -celebrity -haunt-Indian -restaurant -serves -nut-allergy -disclaimers-meals.html [Retrieved 22/11/10] http://ww2.defra.gov.uk/food-farm/crops/plant-health/ [Retrieved 15/11/10] Amy Cooper U54061 07026904 30 http://www.fao.org/news/story/en/item/47702/icode/ [Retriev ed 15/11/10] http://www.fera.defra.gov.uk/plants/plantHealth/ [Retrieved 15/11/10] http://foodallergies.about.com/b/ [Retrieved 20/10/10] http://www.foodallergens.info/Facts/How_Many.html [Retrieved 25/10/10] http://www.food.gov.uk/multimedia/pd fs/sfbbfoodallergies06.pdf [Retrieved 16/10/10] http://www.food.gov.uk/safereating/allergyintol/guide/caterers/ [Retrieved 16/10/10] www.foodallergy.org [Retrieved 15/10/10] http://www.niaid.nih.gov/topics/foodallergy/pages/default.aspx [Retrieved 18/11/10] http://www.netdoctor.co.uk/diseases/facts/allergyfood.htm [Retrieved 16/11/10] http://www.pizzaexpress.com/our -food/mains.aspx [Retrieved 07/10/10] http://www.theallergysite.co.uk/food.html [Retrieved 27/10/10] #p#分页标题#e# |
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