Factsheets
Allergen Management and Food Safety Fact Sheets - Essential Resources for Your Food Business
At Food Allergy Aware, we offer a comprehensive collection of fact sheets on allergen management and food safety, designed to enhance your food business operations. Whether you’re looking to upskill your staff or refresh your team’s knowledge, these bite-sized, easy-to-print resources are perfect for staff training and monthly briefing meetings. You can display them on notice boards for quick reads during downtime or use them as part of FSMS updates.
Created by experts like Caroline Benjamin, Sally Trice, and industry contributors such as Stella Holt, these fact sheets ensure your business stays on top of compliance and best practices.
Explore our fact sheets to keep your team informed and your business safe.
Sept 2024: Hear what Barbara Rathmill Associate with the Food Teachers Centre stated!
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
FreeFrom Customer @Christmas
How can a food business improve the Food Hypersensitive Customer (FHS) experience at Christmas? Free From Customer @Christmas