Factsheets
Allergen Management and Food Safety Fact Sheets - Essential Resources for Your Food Business
Food Allergy Aware offers a comprehensive range of allergen management fact sheets and food safety resources designed to support your business in maintaining compliance and best practices. These easy-to-print, bite-sized resources are ideal for staff training, monthly briefings, and CPD (Continuing Professional Development) updates. They can be displayed on notice boards for quick reference or integrated into your Food Safety Management System (FSMS).
Created by industry experts including Caroline Benjamin, Sally Trice, and contributors like Stella Holt, these fact sheets help ensure your team remains informed and prepared to manage allergens effectively.
Explore our allergen management resources to keep your team knowledgeable and your business safe.
Sept 2024: Hear what Barbara Rathmill Associate with the Food Teachers Centre stated!
Allergen substitutes Pt3
In this month’s factsheet we are continuing to investigate substitutes for allergens. This time we will be focussing on Peanuts, Tree Nuts, Lupin and Soya,
Substitutes for Common Allergens
This month’s factsheet discusses how you can substitute some of the most common allergens in your recipes for other ingredients. Leave a comment below with
Substitutes for Allergens: Gluten & Dairy
This month’s Factsheet discusses the different items that Gluten & Dairy can be substituted for to make recipes allergen friendly. Substitutes for Allergens: Gluten &
‘P’ is for Pulses
This month’ fact sheet is all about pulses, peas, beans and lentils and goes into detail about what they are and how they can affect
Gluten Free Beer
This month’s factsheet talks about how Gluten Free Beer is made. The different types of Gluten Free Grains plus other information. Make sure you also
Food Labelling Regulations and Exemptions
This month’s newsletter explains how labelling is regulated. It can help your business to ensure you are labelling pre-packed food correctly. The factsheet also states
What is Chocolate?
This month’s factsheet discusses what chocolate really is, how it is made and why there are so many ‘may contains’ on the labelling of chocolate.
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
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
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