Food Allergen Policy
Author: Catering Manager
Date last reviewed: January 2024
Approval route:
- CMT – January 2024
- Employment & Welfare Committee – 6 February 2024
- Corporation – 16 April 2024
Date approved: 16 April 2024
Next review date: January 2026
Aim
Scarborough Sixth Form College Catering Department is unable to guarantee a completely allergen free environment. However, we will aim to minimise the risk of exposure, encourage self-responsibility and plan for effective response to possible emergencies.
1. Introduction
1.1 Scarborough Sixth Form College Catering Department is committed to reducing the risk to students, staff, and visitors with regards to the provision of food and the consumption of allergens in food, which could lead to an allergic reaction.
1.2 This policy will be available on the Scarborough Sixth Form College website and will be reviewed annually.
1.3 Scarborough Sixth Form College Catering Department is unable to guarantee a completely allergen free environment. However, we will aim to minimise the risk of exposure, encourage self-responsibility and plan for effective response to possible emergencies.
2. Objectives of the Policy
2.1 To promote food allergen awareness to staff, students, and visitors to Scarborough Sixth Form College.
2.2 To provide clear guidance to all catering staff on their responsibilities for the provision of food to anyone using the catering facilities who may have a food allergy, food intolerance or coeliac disease
2.3 To ensure that relevant food allergy training and food hygiene training are provided for all catering staff.
2.4 To ensure all student information with regards and food allergy or food intolerance is recorded at enrolment at the latest
2.5 To ensure appropriate information and support is available for catering staff and customers.
2.6 To ensure Scarborough Sixth Form College complies with all statutory laws with regards Food Allergies.
3. Allergy Labelling Legislation
3.1 From 13 December 2014, legislation (the EU information for Consumer Regulations 1169 / 2011) requires food businesses to provide allergy information on food sold unpackaged. There are also changes to existing legislation on labelling allergenic ingredients in in prepacked foods.
3.2 From 1 October 2021, Natasha’s Law was introduced, the requirements for prepacked for direct sale (PPDS) food labelling changed in Wales, England, and Northern Ireland. This means that all PPDS food must show all ingredients not just allergens. Scarborough Sixth Form College does fall into this category due to the service method on site.
4. What is a Food Allergy?
4.1 Food allergies affect the body’s immune system. The body reacts to certain allergens in food by producing antibodies which can cause immediate and sometimes severe symptoms, such as: itching or strange metallic taste in the mouth; swelling of the throat and tongue; difficulty swallowing or speaking; abdominal cramps, nausea, and vomiting; skin hives (nettle rash) anywhere on the body. In most extreme cases, difficulties in breathing and a severe fall in blood pressure (anaphylactic shock) and can prove fatal.
5. What is Food Intolerance?
5.1 This does not involve the immune system in the same way and is not usually as severe as a food allergy. Symptoms usually take longer to appear and may include headaches, fatigue, and digestive problems
5.2 Food intolerance is harder to diagnose that a food allergy. The person with a known allergen trigger may know what food ingredients will provoke a reaction. However, they may well have eaten this food or a specific dish previously and had no adverse reaction.
6. Coeliac Disease
Coeliac Disease is a lifelong autoimmune disease caused by a reaction to gluten.
• 1 in 100 people have the condition
• Symptoms include bloating, diarrhoea, nausea, wind, constipation, tiredness, sudden or unexpected weight loss, hair loss and anaemia
• Once diagnosed, it is treated by following a gluten free diet for life
7. Who is at Risk?
7.1 Anybody can develop a food allergen or intolerance at any time in their life, irrespective of whether they have consumed the food previously. A person with an allergy is at risk even if they consume a small amount of the food allergen.
7.2 Food allergies and intolerances are life changing. In the UK they affect around 8% of children and 2% of adults. Therefore in 2014 the law on how allergen information is provided by food businesses changed to make it easier for customers with an allergy or intolerance when buying or eating out.
7.3 Students and young people are a vulnerable group who may be at higher risk if they have allergies. This is due to several factors that are associated with learning to look after themselves in a new environment and in addition, possibly not wanting to appear different from their peer group. It is because of this high-risk group the Catering Department will provide as much information as possible to any customer or parent with food allergens or intolerance.
8. Common Food Allergens
There are currently 14 Allergens which must be clearly stated if they are present in the food on offer. People may report allergies to other foods not listed below. Most common in the UK are kiwi, peas, other legumes (beans etc.), other seeds and other fruit and vegetables. In some cases, people only need to avoid these when raw and can have them cooked.
- Peanuts
- Nuts
- Milk
- Soya
- Mustard
- Lupin
- Eggs
- Fish
- Shellfish
- Gluten
- Sesame seeds
- Celery
- Sulphur Dioxide
9. Responsibilities
9.1 The College is responsible to ensure that all students have been asked to confirm their food allergen or food intolerance on or before enrolling.
9.2 The Catering Manager is responsible for ensuring all food provided by the catering department has either the relevant allergy information on the label or allergen information is clearly available.
9.3 The Catering Manager is responsible for ensuring all data is accurate and updated as any new or amended items are bought in.
9.4 The Catering Manager is responsible for ensuring all staff adhere to all food service procedures to prevent any cross contamination daily.
9.5 The Catering Team must adhere to all policy procedures daily to reduce any risk and feedback any concerns to the Catering Manager.
10. Staff Training
10.1 All catering staff must complete the following mandatory training:
a. CIEH Level 2 Food Safety
b. FSA course on Food Allergy Awareness
10.2 The Catering Manager must complete the following mandatory training: CIEH Level 3 Food Safety and Management.
10.3 All training records must be maintained by the manager and stored in the relevant training file and updated regularly.
11. Kitchen working procedures
11.1 All ingredients for dishes produced in house will be purchased from approved suppliers. Any ingredients or substitutions must be monitored upon delivery.
11.2 Equipment / Utilities used in the preparation of food on site must be cleaned according to standard procedures during each use. Where possible separate colour coordinated items should be used.
11.3 All foods which are prepared on site for a special diet must be prepared in an area which is sanitised and free from cross contamination. Separate colour coded chopping boards and equipment will be used for this purpose. Any food cooked for a person with a specific food intolerance should be cooked before other foods to avoid contamination.
11.4 All foods which are PPDS foods must be labelled with all ingredients showing on the label. Scarborough Sixth Form College have bought into Planglow labelling which is linked to Brakes, the College main supplier, to ensure all ingredients are downloaded from the manufacturer’s website.
11.5 Any food sent for service where customers request will be double checked that the correct sales label is available for the daily display boards.
12. Food Service
12.1 The staff and customers must be aware of any ingredients within the dishes by being able to read the label clearly. If anyone is in any doubt, they must check with the Catering Manager if a customer has requested any further information on the presence of allergens.
12.2 All staff must check that PPDS foods have the correct label on when taking food out for sale.
12.3 All food items in the hot unit have their own shelf label sign to highlight any of the main 14 allergens. This allows a quick service for all customers on site.
12.4 There are two full allergen reports for food served on site for people to read at their leisure, both on the wall of the two service points. As per the FSA recommendation:
https://www.food.gov.uk/sites/default/files/media/document/allergen-chart.docx
12.5 If there is an event all food items must be clearly labelled by the Catering Team. If necessary, a pre-service brief should be held for all service staff to inform them of the menu and its content. Any special dietary requirements can be clearly labelled, and customers directed accordingly.
13. Communication
13.1 Catering staff and manager are encouraged to communicate with customers who have special dietary requirements and help them find a suitable product to eat.
13.2 Catering manager to speak to potential new students and parents on Open events and help alleviate any concerns.
13.3 Students are asked to disclose medical conditions and allergies on enrolment. All new students with special dietary requirements will be contacted by the GST team who can arrange a meeting with the catering manager if the student desires this. The catering manager will discuss the options available to them, specific requests, and products, and direct them to all the relevant on-site information, Allergen files, shelf labels and product labels.