Disclaimer: All information here is provided by BTUK Ltd, and BTUK Ltd is entirely responsible for the information displayed above. Any errors are the full responsibility of BTUK Ltd and Allergy Menu Ltd is not responsible for this content or any outcome from using this content.
BTUK Ltd Address: 221, Wellingborough Road, Northampton, Northamptonshire, NN1 4EF
Venue(s) this menu applies to:
4-6 Glasshouse Street,,London,,W1B 5DQ. Floor 1,206 The Gallery,London,,E20 1EJ.
4-6 Glasshouse Street,,London,,W1B 5DQ. Floor 1,206 The Gallery,London,,E20 1EJ.
Food law and allergies
The EU Food Information for Consumers Regulation 1169/2011 EC (EU FIC) was
enforced on 13th December 2014 and is applied by the Food Information
Regulations 2014 (FIR) in the UK.
Page 16 of 29
Food safety policy
This legislation obliges us to provide information regarding the 14 declared key
alergens to our customers. Individuals may also have alergies and intolerances to a
wide range of other foods that are outside of the 14 declared alergens which may
also cause ilness or death. It is our responsibility to ensure that a particular alergen
is not included if requested by a customer. We would be breaching the law if the
alergen is found and if we do not have control measures in place to manage an
alergy enquiry effectively.
The 14 alergens are as folows:
Cereals containing gluten, namely: wheat (such as spelt and khorasan wheat), rye,
barley, oats
Crustaceans for example prawns, crabs, lobster, crayfish
Eggs
Fish
Peanuts
Soybeans
Milk (including lactose)
Nuts; namely almonds, hazelnuts, walnuts, cashews, pecan nuts, Brazil nuts,
pistachio nuts, macadamia (or Queensland) nuts
Celery (including celeriac)
Mustard
Sesame
Sulphur dioxide/sulphites, where added and at a level above 10mg/kg or 10mg/L in
the finished product. This can be used as a preservative in dried fruit
Lupin, which includes lupin seeds and flour and can be found in types of bread,
pastries and pasta
Moluscs like, mussels, whelks, oysters, snails and squid
Page 17 of 29
Food safety policy
This information relates to ingredients used in the preparation of the foods we serve
but does not include substances that may be present through cross-contamination.
However, although not required by this law, we must inform our customers of any
potential contamination of ingredients due to the nature of their production when
identified by our suppliers. There is a general requirement to se l food that is safe
and of the substance demanded without misleading customers. In order to achieve
this, cross-contamination risk needs to be assessed, managed and communicated.
Food items need to be stored correctly to reduce the risk of cross contamination.
This includes storing alergens on the lower shelves where possible, in separate,
clearly labe led sealed containers.
Alergen information can be supplied in a number of ways including on the menu or
on chalk boards. If the information is not visible, it must be clear that the information
can be obtained by: asking a member of staff, by means of a notice, a statement on
the menu, or label that can easily be seen by customers, as wel as in other formats
made available to the consumer e.g. on our website or on an event booking form.
The mandatory alergen information must be made available at point of order and
delivery for takeaways.
It is not appropriate to advise customers that we do not have knowledge of alergens
for foods that we serve, nor is it acceptable to say that al our foods may contain
alergens. Alergen information must be specific, complete and accurate to the food.
In practice, it is necessary to provide correct alergen ingredient information for
individual items on a buffet for example, and not just a general list for al the food
served.
Inaccurate or incomplete information about alergenic ingredients used in foods sold
non-pre-packed (or pre-packed for direct sale) would be a breach of the regulations
and could result in penalties.
It is also possible that a customer who has suffered an alergic reaction to a food
may take legal action and make a claim against our business.
Note
This list has been devised for the member states of Europe. Food alergies vary
between populations and in different countries. For example, celery and mustard
alergies are rarely reported in the UK, in comparison to peanut and tree nut reports
which are more common.
The folowing foods are not on the list above but are reported to be causing more
alergies in the UK:
Kiwi fruit
Banana
Peas
Page 18 of 29
Food safety policy
Lentils
Chickpeas
Other legumes – beans
Tomato
Mushroom
It is therefore important that we are ready to deal with enquiries about alergens that
may not be on the list of 14 above, and that the manager or nominated person is able
to assist.
Gluten free
A specific Commission Regulation (EC) 41/2009 concerns the composition and
labe ling of foodstuffs which specifies that food businesses can only use the claim
‘gluten-free’ where the level of gluten is 20mg/kg or less). Therefore, we check that a
product meets this requirement before we make the claim.
Staff allergy considerations
Staff members may have or develop alergies to particular foods and may need
support to avoid certain foods.
They should be supported to manage any reactions in the workplace. This wil
include a protocol for helping them store, manage and use medication and may
also involve caling paramedics.
Our food allergies policy
We:
Recognise the potentialy life-threatening risks that are associated with food
alergies.
Comply with the requirements of the Food Information Regulations 2014 and other
food laws which may protect people with alergies and intolerances.
Document the alergens present in the foods we serve by liaising with our suppliers
and colating the information through ingredients specifications and labels. We use
ALERT65.
Identify the specific alergens where we have groups of foods such as cereals,
crustaceans, fish, nuts and mo luscs.
Ask suppliers to notify us of any changes to the relevant alergen information.
Page 19 of 29
Food safety policy
Include relevant information where suppliers have identified their foods ‘may
contain’ alergen contamination through risk assessments (see "may contains" note
below). In these circumstances, we ensure the customer is made aware.
Warn customers of the potential of cross-contamination within our food preparation
areas and advise them what controls we have in place to reduce risks.
Provide clear and accurate ingredients information on the 14 alergens for every
dish on our menu or unpackaged products and make sure it is available for al of
our customers.
Ensure there are trained staff/managers available on each shift to manage
customer requests and ensure the correct food is served (recommended training
courses: Food Alert (Flow) - Food A lergens Awareness eLearning and/or the
Food Standards Agency Food Alergies eLearning).
Ensure al members of staff know where the alergen information is kept and have
knowledge of the nominated person in the event of an enquiry.
Make sure al staff have received basic training about the procedure to fo low in the
event of a customer making an enquiry regarding potential alergens in foods.
Folow the correct procedure when preparing food for customers who have
requested specific alergen-free food (see the "preparing the order" section below
in this document).
Regularly communicate al ingredient changes with our staff and customers.
Put into place an emergency protocol for alergic reactions.
Ensure only those individuals that have received specific training on how to use
adrenaline auto-injectors correctly are permitted to use them, and only when they
have been prescribed to a customer who is suffering from anaphylaxis.
Collecting and recording the information
We request alergen information from our suppliers and utilise the labels on the
packaging which specify their presence. The information is logged on ALERT65.
May contains
The legislation refers specificaly to alergens present in food ingredients only.
A real risk of cross-contamination may also be identified for a particular alergen
through the risk assessment process completed by the supplier. This information
should be brought to the attention of consumer and logged on ALERT65 or the
alergens matrix (marking with ‘M’).
Cross-contamination can also occur within the kitchen itself and it would be
appropriate to add a statement to the menu/signage to inform customers. An
example would be:
Page 20 of 29
Food safety policy
If you have any specific dietary requirements or require alergy information, please
ask your server. However, please be aware that food containing alergens are
prepared and cooked in our kitchen.
Providing the information to customers
We provide alergen information as fo lows:
Delete options below as required:
On the menu where alergen information is shown under each item (‘Contains
peanuts, milk, egg’ etc.).
On a chalkboard next to each item (‘Contains peanuts, milk, egg’ etc.).
Face to face, with the alergen information available in writing, where we can easily
find it.
On a sign displayed in a prominent position.
Note: If we choose not to provide actual alergen information on our menu or
chalkboard, we must ensure our customers know where the information is available:
Example 1
“Before you order, please inform our staff if any of your party have a food alergy”
Example 2:
“For alergen information, please speak to a member of our team”
Procedure in the event of a customer enquiry
Staff notify manager or nominated person of request made
Manager speaks with customer regarding their needs, checks against alergy
matrix and communicates with kitchen and front-of-house staff
Kitchen staff prepare food using specified recipes using clean hands, an apron,
equipment and utensils, away from potential sources of alergen contamination
Waiting/serving staff ensure customer receives correct food
Staff continue to check with customer to ensure al is satisfactory
Preparing the order
The Manager speaks directly to the senior chef on duty regarding the alergen free
dish to be prepared to ensure there is no miscommunication.
The senior chef on duty then prepares the food by:
Page 21 of 29
Food safety policy
Removing al equipment/food from the preparation surface and cleaning the area
using hot soapy water.
Using equipment that has been cleaned using hot soapy water.
Washing hands using hot water, soap and drying and changing to a clean apron.
Only using containers of food which have been correctly labe led and covered.
Using separate fryers/cooking equipment.
Double checking that the ingredients used do not contain the alergen the
customer is alergic to.
Handing the plate with the alergen free food to the Manager for them to deliver
personaly to the customer.
The one food safety control which does not work is cooking to a high temperature.
For example cooking in a wok does not ‘kil’ alergens, it may make them more
potent.
Allergic reactions emergency protocol for anaphylaxis
If someone is finding it hard to breathe, if their lips or mouth are swo len, or if they
colapse, you should stay calm and:
Keep the person lying down, with legs raised (especialy if they are faint or dizzy).
If they are conscious and having asthma or breathing difficulties, it may be better
for them to sit up and lean over a table.
Cal 999 immediately and state “Anaphylaxis” and ensure you give the correct
address for the premises where you are.
Check if the customer has an adrenaline auto-injector and can self-administer into
their thigh.
Unless you have received specific training in its correct use, do not administer the
auto-injector. The customer may have a family member or friend who can help
Send someone outside to wait for the ambulance whilst you stay with the person
until qualified help arrives.
Training
Staff receive training on the correct procedure to fo low as part of their induction,
using the ‘Essentials of Food Hygiene’ notes.
Food Alert offers Hospitality eLearning:
E-Learning training is also available from the Food Standards Agency:
Page 22 of 29
Food safety policy
Pre-packed for Direct Sale Foods (PPDS)
Natasha’s Law – Prepacked for Direct Sale Foods
From 1st October 2021, the requirements for prepacked for direct sale (PPDS) food
labe ling wil change in Wales, England, and Northern Ireland. It is vital that accurate
alergen information is available when purchasing food and for PPDS food this wil be
provided as a label on the products.
The 14 alergens are celery, cereals containing gluten (such as barley and oats),
crustaceans (such as prawns, crabs and lobsters), eggs, fish, lupin, milk, mo luscs
(such as mussels and oysters), mustard, peanuts, sesame, soybeans, sulphur
dioxide and sulphites (if they are at a concentration of more than ten parts per milion)
and tree nuts (such as almonds, hazelnuts, walnuts, Brazil nuts, cashews, pecans,
pistachios and macadamia nuts).
We wil comply with changes to the Food Information (Amendment) Regulations
2019 which come into force on 1st October 2021, where food which is Prepacked
for Direct Sale (PPDS) must be labeled with a list of ingredients, including
emphasised alergens. This change is caled ‘Natasha’s Law’ and wil apply to
England, Wales, Northern Ireland and Scotland.
We wil identify any foods that are prepacked for Direct sale. Prepacked for direct
sale or PPDS is food which is packaged at the same place/site it is offered or sold to
consumers and is in this packaging before it is ordered or selected.
Our Policy on PPDS
Food is PPDS if it is packaged as folows
The food is fuly or partly enclosed by the packaging
The food cannot be altered without opening or changing the packaging
The food is ready for sale to the final consumer
If we transfer packaged food within the same food businesses on the same
premises/site it is PPDS and wil be labe led as such.
If food is packaged by us and sold at a temporary or mobile site, such as a food
truck or market stal, it is PPDS and wil be labe led as such.
Foods that are not PPDS
For foods that are not PPDS we wil continue to folow the legal requirements for
provision of alergy information/labe ling.
This includes:
Loose foods - food that is not in packaging
Page 23 of 29
Food safety policy
Food that is packaged after being ordered by the customer
These non-prepacked foods wil be provided with the name of the food and
presence of any of the 14 alergens. This wil be provided to consumers using a
notice, on a ticket, on a label that at the place where the purchaser chooses that
food.
We wil also provide signposting for customers on how/where to find the information.
Prepacked Food (packed by one business and supplied to another business) wil
have ful labeling, including the name of the food and a ful ingredients list, with
alergenic ingredients emphasised within it.
Food sold by distance seling and meal kits - we wil provide alergen information
before the purchase of the food is completed (on a website, catalogue or menu) or
oraly by phone and when the food is delivered - in writing (alergen stickers on
food or an enclosed copy of a menu) or oraly by phone).
Buffets - We wil provide alergen information for each food item separately.
Take away food - we wil provide alergen information at the point of ordering and
wi l clearly label meals for customers with alergies so customers know which
dishes are suitable for those with an alergy.
In order to check if food is PPDS we wil use the FSA flow diagram on identifying
PPDS food and answer the folowing questions:
1. Is the food presented to the consumer in packaging?
2. Is it packaged before the customer selects or orders the food?
3. Is it packaged at the same place it is sold?
If the answer is yes to al of these questions it is PPDS food and wil require PPDS
labe ling.
Our PPDS Food Label
Our labels for PPDS food wil show:
1. The name of the food
2. Ingredient lists including the emphasis (bold, italics or different colour) of any of
the 14 specified alergens headed with the word ingredients. The list wil include
ingredient subcomponents in ful, including branded items and sub recipes
1. Name of Food
The food label wil feature the food’s legal name or, in the absence of a legal name,
its customary name. This could also be a descriptive name which wil provide an
accurate description of the product.
Page 24 of 29
Food safety policy
Legal name - some foods have a legaly defined name. We wil use the legal name
of foods if there is one. This can be a prescribed name or a reserved description:
Prescribed names - these are names which either EU or UK food law specifies
must be used for certain foods. For example, sausages, jam etc.
Reserved descriptions – there are certain reserved food descriptions that can only
be used if food contains a certain percentage of an ingredient.
Customary name – these are names that, in time, come to be accepted by
consumers in the UK as the name of the food, without need for further explanation.
For example, Fish fingers, Yorkshire puddings etc. We wil use these where
required.
Descriptive name – this is a name which is precise enough to alow consumers to
know the true nature of the product. A descriptive name wil distinguish it from other
foods with which it could be confused and we wil use this where a food has no legal
name and a customary name doesn't exist or isn't used.
2. List of Ingredients
Our ingredients lists wil be in the minimum font size; conspicuous, visible and
legible.
The list of ingredients wil be headed or preceded by the word or a sentence
containing the word ‘ingredients’.
In our list of ingredients, we wil provide information if any of the foods/ingredients
detailed in the EU Regulations are used in the preparation of food we supply.
Alergen information wil be specific to the food, complete and accurate.
Alergens wil be emphasised in bold type, CAPITAL letters, contrasting colours or
underlining.
The ingredients used wil be listed in descending order of weight at the time the
product was made.
The type of nut and the type of cereal containing gluten wil also be specified.
Font Size - Characters on the label have a font size where the x-height is equal to or
greater than1.2 mm. In cases of packaging or containers where the largest surface
of which has an area of less than 80 cm2, the x-height of the font size shal be equal
to or greater than 0.9 mm
Our labels wil be clearly visible and legible and placed on the outside of the
packaging. Where possible we wil use printed food labels. In circumstances where
we have to hand write labels, we wil ensure that they meet the legal font size
requirements and wil be clearly legible.
Suppliers
Page 25 of 29
Food safety policy
We wil have an up-to-date list of approved suppliers.
We wil ask our suppliers to provide ful ingredient and alergy information and ask
them to ensure that they wil advise us quickly of any changes to ingredients and
alergens in their products. We wil have internal procedures so that this information is
quickly transferred to our products and PPDS labels.
Training
We wil ensure that al our staff are trained in Natasha’s Law, the 14 legal alergens
and their responsibilities. We wil train them on our internal procedures and on al
software and hardware that we use to label our products. We wil ensure that
everyone knows what to do if an ingredients alergy information changes and
checking alergy information wil be part of our goods in process.
Checks
We wil carry out spot checks on our PPDS foods and include these checks as part
of our internal audits.
Our consultancy Food Alert will check compliance on their third-party audits.
The EU Food Information for Consumers Regulation 1169/2011 EC (EU FIC) was
enforced on 13th December 2014 and is applied by the Food Information
Regulations 2014 (FIR) in the UK.
Page 16 of 29
Food safety policy
This legislation obliges us to provide information regarding the 14 declared key
alergens to our customers. Individuals may also have alergies and intolerances to a
wide range of other foods that are outside of the 14 declared alergens which may
also cause ilness or death. It is our responsibility to ensure that a particular alergen
is not included if requested by a customer. We would be breaching the law if the
alergen is found and if we do not have control measures in place to manage an
alergy enquiry effectively.
The 14 alergens are as folows:
Cereals containing gluten, namely: wheat (such as spelt and khorasan wheat), rye,
barley, oats
Crustaceans for example prawns, crabs, lobster, crayfish
Eggs
Fish
Peanuts
Soybeans
Milk (including lactose)
Nuts; namely almonds, hazelnuts, walnuts, cashews, pecan nuts, Brazil nuts,
pistachio nuts, macadamia (or Queensland) nuts
Celery (including celeriac)
Mustard
Sesame
Sulphur dioxide/sulphites, where added and at a level above 10mg/kg or 10mg/L in
the finished product. This can be used as a preservative in dried fruit
Lupin, which includes lupin seeds and flour and can be found in types of bread,
pastries and pasta
Moluscs like, mussels, whelks, oysters, snails and squid
Page 17 of 29
Food safety policy
This information relates to ingredients used in the preparation of the foods we serve
but does not include substances that may be present through cross-contamination.
However, although not required by this law, we must inform our customers of any
potential contamination of ingredients due to the nature of their production when
identified by our suppliers. There is a general requirement to se l food that is safe
and of the substance demanded without misleading customers. In order to achieve
this, cross-contamination risk needs to be assessed, managed and communicated.
Food items need to be stored correctly to reduce the risk of cross contamination.
This includes storing alergens on the lower shelves where possible, in separate,
clearly labe led sealed containers.
Alergen information can be supplied in a number of ways including on the menu or
on chalk boards. If the information is not visible, it must be clear that the information
can be obtained by: asking a member of staff, by means of a notice, a statement on
the menu, or label that can easily be seen by customers, as wel as in other formats
made available to the consumer e.g. on our website or on an event booking form.
The mandatory alergen information must be made available at point of order and
delivery for takeaways.
It is not appropriate to advise customers that we do not have knowledge of alergens
for foods that we serve, nor is it acceptable to say that al our foods may contain
alergens. Alergen information must be specific, complete and accurate to the food.
In practice, it is necessary to provide correct alergen ingredient information for
individual items on a buffet for example, and not just a general list for al the food
served.
Inaccurate or incomplete information about alergenic ingredients used in foods sold
non-pre-packed (or pre-packed for direct sale) would be a breach of the regulations
and could result in penalties.
It is also possible that a customer who has suffered an alergic reaction to a food
may take legal action and make a claim against our business.
Note
This list has been devised for the member states of Europe. Food alergies vary
between populations and in different countries. For example, celery and mustard
alergies are rarely reported in the UK, in comparison to peanut and tree nut reports
which are more common.
The folowing foods are not on the list above but are reported to be causing more
alergies in the UK:
Kiwi fruit
Banana
Peas
Page 18 of 29
Food safety policy
Lentils
Chickpeas
Other legumes – beans
Tomato
Mushroom
It is therefore important that we are ready to deal with enquiries about alergens that
may not be on the list of 14 above, and that the manager or nominated person is able
to assist.
Gluten free
A specific Commission Regulation (EC) 41/2009 concerns the composition and
labe ling of foodstuffs which specifies that food businesses can only use the claim
‘gluten-free’ where the level of gluten is 20mg/kg or less). Therefore, we check that a
product meets this requirement before we make the claim.
Staff allergy considerations
Staff members may have or develop alergies to particular foods and may need
support to avoid certain foods.
They should be supported to manage any reactions in the workplace. This wil
include a protocol for helping them store, manage and use medication and may
also involve caling paramedics.
Our food allergies policy
We:
Recognise the potentialy life-threatening risks that are associated with food
alergies.
Comply with the requirements of the Food Information Regulations 2014 and other
food laws which may protect people with alergies and intolerances.
Document the alergens present in the foods we serve by liaising with our suppliers
and colating the information through ingredients specifications and labels. We use
ALERT65.
Identify the specific alergens where we have groups of foods such as cereals,
crustaceans, fish, nuts and mo luscs.
Ask suppliers to notify us of any changes to the relevant alergen information.
Page 19 of 29
Food safety policy
Include relevant information where suppliers have identified their foods ‘may
contain’ alergen contamination through risk assessments (see "may contains" note
below). In these circumstances, we ensure the customer is made aware.
Warn customers of the potential of cross-contamination within our food preparation
areas and advise them what controls we have in place to reduce risks.
Provide clear and accurate ingredients information on the 14 alergens for every
dish on our menu or unpackaged products and make sure it is available for al of
our customers.
Ensure there are trained staff/managers available on each shift to manage
customer requests and ensure the correct food is served (recommended training
courses: Food Alert (Flow) - Food A lergens Awareness eLearning and/or the
Food Standards Agency Food Alergies eLearning).
Ensure al members of staff know where the alergen information is kept and have
knowledge of the nominated person in the event of an enquiry.
Make sure al staff have received basic training about the procedure to fo low in the
event of a customer making an enquiry regarding potential alergens in foods.
Folow the correct procedure when preparing food for customers who have
requested specific alergen-free food (see the "preparing the order" section below
in this document).
Regularly communicate al ingredient changes with our staff and customers.
Put into place an emergency protocol for alergic reactions.
Ensure only those individuals that have received specific training on how to use
adrenaline auto-injectors correctly are permitted to use them, and only when they
have been prescribed to a customer who is suffering from anaphylaxis.
Collecting and recording the information
We request alergen information from our suppliers and utilise the labels on the
packaging which specify their presence. The information is logged on ALERT65.
May contains
The legislation refers specificaly to alergens present in food ingredients only.
A real risk of cross-contamination may also be identified for a particular alergen
through the risk assessment process completed by the supplier. This information
should be brought to the attention of consumer and logged on ALERT65 or the
alergens matrix (marking with ‘M’).
Cross-contamination can also occur within the kitchen itself and it would be
appropriate to add a statement to the menu/signage to inform customers. An
example would be:
Page 20 of 29
Food safety policy
If you have any specific dietary requirements or require alergy information, please
ask your server. However, please be aware that food containing alergens are
prepared and cooked in our kitchen.
Providing the information to customers
We provide alergen information as fo lows:
Delete options below as required:
On the menu where alergen information is shown under each item (‘Contains
peanuts, milk, egg’ etc.).
On a chalkboard next to each item (‘Contains peanuts, milk, egg’ etc.).
Face to face, with the alergen information available in writing, where we can easily
find it.
On a sign displayed in a prominent position.
Note: If we choose not to provide actual alergen information on our menu or
chalkboard, we must ensure our customers know where the information is available:
Example 1
“Before you order, please inform our staff if any of your party have a food alergy”
Example 2:
“For alergen information, please speak to a member of our team”
Procedure in the event of a customer enquiry
Staff notify manager or nominated person of request made
Manager speaks with customer regarding their needs, checks against alergy
matrix and communicates with kitchen and front-of-house staff
Kitchen staff prepare food using specified recipes using clean hands, an apron,
equipment and utensils, away from potential sources of alergen contamination
Waiting/serving staff ensure customer receives correct food
Staff continue to check with customer to ensure al is satisfactory
Preparing the order
The Manager speaks directly to the senior chef on duty regarding the alergen free
dish to be prepared to ensure there is no miscommunication.
The senior chef on duty then prepares the food by:
Page 21 of 29
Food safety policy
Removing al equipment/food from the preparation surface and cleaning the area
using hot soapy water.
Using equipment that has been cleaned using hot soapy water.
Washing hands using hot water, soap and drying and changing to a clean apron.
Only using containers of food which have been correctly labe led and covered.
Using separate fryers/cooking equipment.
Double checking that the ingredients used do not contain the alergen the
customer is alergic to.
Handing the plate with the alergen free food to the Manager for them to deliver
personaly to the customer.
The one food safety control which does not work is cooking to a high temperature.
For example cooking in a wok does not ‘kil’ alergens, it may make them more
potent.
Allergic reactions emergency protocol for anaphylaxis
If someone is finding it hard to breathe, if their lips or mouth are swo len, or if they
colapse, you should stay calm and:
Keep the person lying down, with legs raised (especialy if they are faint or dizzy).
If they are conscious and having asthma or breathing difficulties, it may be better
for them to sit up and lean over a table.
Cal 999 immediately and state “Anaphylaxis” and ensure you give the correct
address for the premises where you are.
Check if the customer has an adrenaline auto-injector and can self-administer into
their thigh.
Unless you have received specific training in its correct use, do not administer the
auto-injector. The customer may have a family member or friend who can help
Send someone outside to wait for the ambulance whilst you stay with the person
until qualified help arrives.
Training
Staff receive training on the correct procedure to fo low as part of their induction,
using the ‘Essentials of Food Hygiene’ notes.
Food Alert offers Hospitality eLearning:
E-Learning training is also available from the Food Standards Agency:
Page 22 of 29
Food safety policy
Pre-packed for Direct Sale Foods (PPDS)
Natasha’s Law – Prepacked for Direct Sale Foods
From 1st October 2021, the requirements for prepacked for direct sale (PPDS) food
labe ling wil change in Wales, England, and Northern Ireland. It is vital that accurate
alergen information is available when purchasing food and for PPDS food this wil be
provided as a label on the products.
The 14 alergens are celery, cereals containing gluten (such as barley and oats),
crustaceans (such as prawns, crabs and lobsters), eggs, fish, lupin, milk, mo luscs
(such as mussels and oysters), mustard, peanuts, sesame, soybeans, sulphur
dioxide and sulphites (if they are at a concentration of more than ten parts per milion)
and tree nuts (such as almonds, hazelnuts, walnuts, Brazil nuts, cashews, pecans,
pistachios and macadamia nuts).
We wil comply with changes to the Food Information (Amendment) Regulations
2019 which come into force on 1st October 2021, where food which is Prepacked
for Direct Sale (PPDS) must be labeled with a list of ingredients, including
emphasised alergens. This change is caled ‘Natasha’s Law’ and wil apply to
England, Wales, Northern Ireland and Scotland.
We wil identify any foods that are prepacked for Direct sale. Prepacked for direct
sale or PPDS is food which is packaged at the same place/site it is offered or sold to
consumers and is in this packaging before it is ordered or selected.
Our Policy on PPDS
Food is PPDS if it is packaged as folows
The food is fuly or partly enclosed by the packaging
The food cannot be altered without opening or changing the packaging
The food is ready for sale to the final consumer
If we transfer packaged food within the same food businesses on the same
premises/site it is PPDS and wil be labe led as such.
If food is packaged by us and sold at a temporary or mobile site, such as a food
truck or market stal, it is PPDS and wil be labe led as such.
Foods that are not PPDS
For foods that are not PPDS we wil continue to folow the legal requirements for
provision of alergy information/labe ling.
This includes:
Loose foods - food that is not in packaging
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Food that is packaged after being ordered by the customer
These non-prepacked foods wil be provided with the name of the food and
presence of any of the 14 alergens. This wil be provided to consumers using a
notice, on a ticket, on a label that at the place where the purchaser chooses that
food.
We wil also provide signposting for customers on how/where to find the information.
Prepacked Food (packed by one business and supplied to another business) wil
have ful labeling, including the name of the food and a ful ingredients list, with
alergenic ingredients emphasised within it.
Food sold by distance seling and meal kits - we wil provide alergen information
before the purchase of the food is completed (on a website, catalogue or menu) or
oraly by phone and when the food is delivered - in writing (alergen stickers on
food or an enclosed copy of a menu) or oraly by phone).
Buffets - We wil provide alergen information for each food item separately.
Take away food - we wil provide alergen information at the point of ordering and
wi l clearly label meals for customers with alergies so customers know which
dishes are suitable for those with an alergy.
In order to check if food is PPDS we wil use the FSA flow diagram on identifying
PPDS food and answer the folowing questions:
1. Is the food presented to the consumer in packaging?
2. Is it packaged before the customer selects or orders the food?
3. Is it packaged at the same place it is sold?
If the answer is yes to al of these questions it is PPDS food and wil require PPDS
labe ling.
Our PPDS Food Label
Our labels for PPDS food wil show:
1. The name of the food
2. Ingredient lists including the emphasis (bold, italics or different colour) of any of
the 14 specified alergens headed with the word ingredients. The list wil include
ingredient subcomponents in ful, including branded items and sub recipes
1. Name of Food
The food label wil feature the food’s legal name or, in the absence of a legal name,
its customary name. This could also be a descriptive name which wil provide an
accurate description of the product.
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Legal name - some foods have a legaly defined name. We wil use the legal name
of foods if there is one. This can be a prescribed name or a reserved description:
Prescribed names - these are names which either EU or UK food law specifies
must be used for certain foods. For example, sausages, jam etc.
Reserved descriptions – there are certain reserved food descriptions that can only
be used if food contains a certain percentage of an ingredient.
Customary name – these are names that, in time, come to be accepted by
consumers in the UK as the name of the food, without need for further explanation.
For example, Fish fingers, Yorkshire puddings etc. We wil use these where
required.
Descriptive name – this is a name which is precise enough to alow consumers to
know the true nature of the product. A descriptive name wil distinguish it from other
foods with which it could be confused and we wil use this where a food has no legal
name and a customary name doesn't exist or isn't used.
2. List of Ingredients
Our ingredients lists wil be in the minimum font size; conspicuous, visible and
legible.
The list of ingredients wil be headed or preceded by the word or a sentence
containing the word ‘ingredients’.
In our list of ingredients, we wil provide information if any of the foods/ingredients
detailed in the EU Regulations are used in the preparation of food we supply.
Alergen information wil be specific to the food, complete and accurate.
Alergens wil be emphasised in bold type, CAPITAL letters, contrasting colours or
underlining.
The ingredients used wil be listed in descending order of weight at the time the
product was made.
The type of nut and the type of cereal containing gluten wil also be specified.
Font Size - Characters on the label have a font size where the x-height is equal to or
greater than1.2 mm. In cases of packaging or containers where the largest surface
of which has an area of less than 80 cm2, the x-height of the font size shal be equal
to or greater than 0.9 mm
Our labels wil be clearly visible and legible and placed on the outside of the
packaging. Where possible we wil use printed food labels. In circumstances where
we have to hand write labels, we wil ensure that they meet the legal font size
requirements and wil be clearly legible.
Suppliers
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We wil have an up-to-date list of approved suppliers.
We wil ask our suppliers to provide ful ingredient and alergy information and ask
them to ensure that they wil advise us quickly of any changes to ingredients and
alergens in their products. We wil have internal procedures so that this information is
quickly transferred to our products and PPDS labels.
Training
We wil ensure that al our staff are trained in Natasha’s Law, the 14 legal alergens
and their responsibilities. We wil train them on our internal procedures and on al
software and hardware that we use to label our products. We wil ensure that
everyone knows what to do if an ingredients alergy information changes and
checking alergy information wil be part of our goods in process.
Checks
We wil carry out spot checks on our PPDS foods and include these checks as part
of our internal audits.
Our consultancy Food Alert will check compliance on their third-party audits.
The following information is provided to the restaurants to make their selections from:
May contain statements must be on the description, but not assigned as an Allergen.
Type of tree nut must be on the description of the dish.
Fish, also in some fish sauces, pizzas, relishes, salad dressings, stock cubes and Worcestershire sauce.
Crabs, lobster, prawns and scampi are crustaceans. Shrimp paste, often used in Thai and south-east Asian curries or salads, is an ingredient to look out for.
These include mussels, land snails, squid and whelks, but can also be commonly found in oyster sauce or as an ingredient in fish stews
Milk is a common ingredient in butter, cheese, cream, milk powders and yoghurt. It can also be found in foods brushed or glazed with milk, and in powdered soups and sauces.
Eggs are often found in cakes, some meat products, mayonnaise, mousses, pasta, quiche, sauces and pastries or foods brushed or glazed with eggs.
Peanuts are actually a legume and grow underground, which is why it’s sometimes called a groundnut. Peanuts are often used as an ingredient in biscuits, cakes, curries, desserts, sauces (such as satay sauce), as well as in groundnut oil and peanut flour.
Wheat, rye, barley and oats is often found in foods containing flour, such as some types of baking powder, batter, breadcrumbs, bread, cakes, couscous, meat products, pasta, pastry, sauces, soups and fried foods which are dusted with flour
Not to be mistaken with peanuts (which are actually a legume and grow underground), this ingredient refers to nuts which grow on trees, like cashew nuts, almonds and hazelnuts. You can find nuts in breads, biscuits, crackers, desserts, nut powders (often used in Asian curries), stir-fried dishes, ice cream, marzipan (almond paste), nut oils and sauces.
These seeds can often be found in bread (sprinkled on hamburger buns for example), breadsticks, houmous, sesame oil and tahini. They are sometimes toasted and used in salads
Often found in bean curd, edamame beans, miso paste, textured soya protein, soya flour or tofu, soya is a staple ingredient in oriental food. It can also be found in desserts, ice cream, meat products, sauces and vegetarian products.
Liquid mustard, mustard powder and mustard seeds fall into this category. This ingredient can also be found in breads, curries, marinades, meat products, salad dressings, sauces and soups
This is an ingredient often used in dried fruit such as raisins, dried apricots and prunes. You might also find it in meat products, soft drinks, vegetables as well as in wine and beer. If you have asthma, you have a higher risk of developing a reaction to sulphur dioxide
Yes, lupin is a flower, but it’s also found in flour! Lupin flour and seeds can be used in some types of bread, pastries and even in pasta.
Includes celery stalks, leaves, seeds and the root called celeriac. You can find celery in celery salt, salads, some meat products, soups and stock cubes.
