Allergen Labelling – Cake Sheds & Home Baking
Selling cakes from your cake shed, home kitchen, or social media page may feel small-scale – but legally, you are a food business. That means allergen safety and labelling are not optional; they are essential. With food allergies on the rise and legislation such as Natasha’s Law now firmly in place, customers must be able […]
Rapeseed & Mustard Cross-Reactivity
Lidl Northern Ireland recently recalled a vegan protein bar after it was found to contain rapeseed (canola) protein, which may cause allergic reactions in people with a mustard allergy. Rapeseed and mustard belong to the same plant family (Brassicaceae) and share similar proteins, meaning there is a risk of cross-reactivity, particularly as rapeseed protein becomes […]
Gluten free oats and labelling
Gluten labelling continues to cause confusion– especially when it comes to gluten-free products that contain Gluten Free Oats. For food businesses, getting this wrong isn’t just misleading, it can be unsafe and unlawful. Gluten free oats and labelling
Cross Reactivity Fact sheet – Allergens
A recent LinkedIn post about a new flavour of potato crisps containing pink peppercorns sparked significant public reaction, shedding light on how many people are unaware of the risks associated with cross-reactivity between allergenic foods. Who would expect that eating just a few crisps could lead to a scratchy throat, tingling lips, and the need […]
Food Safety Management System (HACCP)
It became a legal requirement for all food businesses in the UK to have a Food Safety Management System(FSMS) in 2006. Under article 5 of Regulation (EC) 852/2004, a food business must put in place, implementand maintain a food safety management system based on Hazard Analysis Critical Control Points (HACCP)principles to ensure the food produced […]
HACCP
It is a legal requirement for all catering businesses to have a Food Safety Management System, based on the principles of HACCP. This is the “go to documentation” that will tell an Environmental Health Officer exactly how that business produces food that is safe to eat. Find out more with our FREE Factsheet. HACCP Factsheet
EOSINOPHILIC DISEASES
EoS, EoE, EGIDs, EC, and other terms may be used to describe any of the eosinophilic diseases. These conditions affect any part of the digestive system and may infiltrate the respiratory system and other parts of the body. In most cases, the disease is specific to one area. EOSINOPHILIC DISEASES
Fish and Shellfish Allergy
This month’s factsheet is all about the allergic symptoms of a fish and shellfish allergy. It defines what comes under Fish, Crustaceans and Molluscs. Ensure that you’re clued up on this allergy by reading our factsheet on the button below! Fish and Shellfish Allergy Factsheet
Mustard
This month’s factsheet is about the Mustard allergy. Our factsheet talks about how this is one of the less common allergies within the UK but more prevalent in Europe. It discusses about what mustard may be known as, as well as how it might be used. However it is important to take note of the […]
Nightshades
This month’s factsheet discusses Nightshades. What they are, what reactions you may get and as well as alternatives to Nightshades. Nightshades