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!
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
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
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
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
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
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
Alternative terms for Eggs
Eggs are used in many food items, although the terms used are not always obvious. This factsheet provides some of the alternatives that are used
Risks of Cross Contamination in the Kitchen
Here is a factsheet that looks at the risks of allergen cross-contamination within the kitchen. Many principles overlap with those found when considering Food Safety.
Top Tips for the Party Organiser!
Are you in charge of organising the Christmas celebrations? Follow these top tips to enable you to include your Food Hypersensitive colleagues. Top Tips for