12th December 2014



 Issue No.  2014/19



Food Information Regulations 2014

Tomorrow (13th December 2014) marks the date when new Regulations come into force regarding what information food businesses must provide on the specific allergens contained in each and every food item that they serve.

It is important that all staff know the following:

  • What your methods of communication to customers are
  • Where the allergens information is held
  • What to do if they are asked a question they do not know the answer to
  • What to do if a customer gives them a ‘Chef Card’
  • What methods to use when preparing allergen free dishes
  • About your cross contamination control measures
  • Why you need to keep information on ingredients
  • How to recognise what an allergic reaction is
  • What to do if they think a customer is having a severe allergic reaction.

Hot on the heels of our last Information Update,  we thought we should also tell you of some stock items which today have just entered the Sentient Shop and which will help any workers in the catering trade understand what is expected of them.

The Sentient Food Allergy Awareness Self Study Guide covers important information about allergens and what responsibilities food businesses have concerning the provision of information to customers.

Have a look for yourself now at https://www.sentientuk.co.uk/shop/index.php/training.html

And please feel free to pass this mail on to any friends or family you know in the catering trade.





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