Cross Contact Risks in Food Service
This month’s factsheet discusses the difference between cross-contamination and cross-contact. Understand the essential information and the areas of concern people who have allergens may have when dining out. Cross Contact Risks in Food Service
Management of Allergens Outside of the #14
This factsheet explains about some of the foods outside of the 14 Allergens that food businesses should be aware of. Some of these foods may cause cross-sensitivity for those with food allergies and intolerances. Management of Allergens Outside of the #14
Allergens within Alcohol
This month we look at all things alcohol. With the festive season approaching do you know what allergens are within your different spirits, beers or cocktails? This factsheet will open your eyes to how allergens are present within alcohol and how to educate your team to be aware for the comfort of your customers. Allergens […]
Soya Induced Food Allergy
This month we are focusing on the Soya Induced Food Allergy. You will Understand how Soya is used in our everyday and the reasons why it is categorised as one of the top #14 allergens. You will be able to recognise the top symptoms of a Soya Induced Food Allergy and the different products that […]
Plant-Based Milks
This month we look at the different types of Plant-Based Milks. With many to choose from it is important to know the benefits and the different allergies that can come with each milk. Plant-Based Milks
Latex Food Syndrome
As part of our factsheet series, we look at another ‘Not one of the #14’ – Latex Food Syndrome. Those people with a Latex Allergy can develop sensitivities to certain foods due to the proteins contained within. This factsheet helps to explain why. Latex Food Syndrome Factsheet
Should Hospitality Businesses use Disclaimers?
This factsheet explains it is important to understand that the use of disclaimers within a hospitality business does not negate the responsibility held by the business to serve food that is safe for the customer to consume. This factsheet can help navigate the best practice to serve food safely to the Food Hypersensitive customer. Should […]
Vegan, Vegetarian and the Allergy Customer
This factsheet provides details that, although the vegan food items may appear in the ‘Free From’ section that does not mean that they are always safe for the FHS customer. Vegan, Vegetarian and the Allergy Customer
Importance of Communication in Allergen Management
Here is a factsheet with tips about the importance of communication in allergen management within food businesses. Importance of Communication in Allergen Management
Improving Food Safety for the FHS customer
Why it is important to act on information from consumers who say they have an allergy or intolerance to other ingredients not listed as one of the 14? This factsheet details how help can be provided for those FHS customers whilst in your care. Improving Food Safety for the FHS customer