18 CRAFTBUTCHER l NOVEMBER/DECEMBER 2018
ALLERGENS: CROSS CONTAMINATION THE 14 ALLERGENS
Tere are 14 major allergens which need to be declared when used as ingredients. Te following list tells you what these allergens are and provides some examples of foods where they may be found:
CELERY Tis includes celery stalks, leaves and seeds and celeriac. It is oſten found in celery salt, salads, some meat products, soups and stock cubes.
RICHARD STEVENSON, TECHNICAL MANAGER Delivering advice to Members
Further to last month’s
advice on allergens, which concentrated on labelling issues, don’t forget that it is also important to review your procedures to prevent cross contamination from allergens. EHOs will be checking for this in the coming months. You will need to
demonstrate that any food or ingredient containing allergens does not accidently contaminate other allergen-free foods. As the sesame in the Pret a Manger baguette case sadly showed even tiny amounts of allergen can be deadly in a very short time. • Keep a copy of all ingredient information for incoming foods and keep ingredients in the original containers where possible. Double check all deliveries for unexpected substitutions. • Ensure all containers are
clearly labelled. • Ensure allergen information
is kept up to date especially when introducing new products, when recipes change, or different brands are substituted. • Ensure consistency of
recipes. • Make sure all relevant staff
are aware of where and how information is stored. • Ensure separate and secure
storage of allergenic ingredients and strict separation, in time or space, when using them. n
CEREALS CONTAINING GLUTEN Tis includes wheat (such as spelt and Khorasan wheat/Kamut), rye, barley and oats. It is oſten found in foods containing flour, such as some baking powders, batter, breadcrumbs, bread, cakes, couscous, meat products, pasta, pastry, sauces, soups and foods dusted with flour. Te cereal will need to be declared. However, it is up to you if you want to declare the presence of gluten with this.
CRUSTACEANS Crabs, lobster, prawns and scampi. It is oſten found in shrimp paste used in Tai curries or salads.
EGGS Oſten found in cakes, some meat products, mayonnaise, mousses, pasta, quiche, sauces and foods brushed or glazed with egg.
FISH Found in some fish sauces, pizzas, relishes, salad dressings, stock cubes and in Worcestershire sauce.
LUPIN Tis includes lupin seeds and flour, and can be found in some types of bread, pastries and pasta.
MILK Tis is found in butter, cheese, cream, milk powders and yoghurt. It is oſten used in foods glazed with milk, powdered soups and sauces.
MOLLUSCS Tis includes mussels, land snails, squid and whelks. Oſten found in oyster sauce or as an ingredient in fish stews.
MUSTARD Tis includes liquid mustard, mustard powder and mustard seeds. It is oſten found in breads, curries, marinades, meat products, salad dressing, sauces and soups.
NUTS Tis includes almonds, hazelnuts, walnuts, cashews, pecan nuts, Brazil nuts, pistachio nuts, macadamia or Queensland nuts. Tese can be found in breads, biscuits, crackers, desserts, ice cream, marzipan (almond paste), nut oils and sauces. Ground crushed or flaked almonds are oſten used in Asian dishes such as curries or stir fries.
PEANUTS Tis can be found in biscuits, cakes, curries, desserts and sauces such as satay. It is also found in groundnut oil and peanut flour.
SESAME SEEDS Found in bread, breadsticks, houmous, sesame oil and tahini (sesame paste).
SOYA Tis can be found in bean curd, edamame beans, miso paste, textured soya protein, soya flour or tofu. It is oſten used in some desserts, ice cream, meat products, sauces and vegetarian products.
SULPHUR DIOXIDE Tis is oſten used as a preservative in dried fruit, meat products, soſt drinks and vegetables as well as in wine and beer.
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