Search results for: “allergen management”
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Learn what allergen management means and how to manage allergens safely in your food business.
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Understand sulphur dioxide and allergen management with practical food safety management advice for busy UK catering businesses. Table of Contents What is sulphur dioxide in food? Sulphur dioxide (SO₂) and sulphites are preservatives used to extend shelf life and maintain colour in foods. You’ll often find them in dried fruit, wine, cider, and some processed…
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Managing crustacean allergens is essential for allergen management in UK kitchens, helping you stay compliant and protect customers using a reliable food safety management system. Table of Contents What are crustaceans? Crustaceans are one of the 14 major allergens that must be declared under UK food law. In a busy catering environment, they’re commonly found…
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Managing cereals containing gluten in your kitchen can feel complicated, but clear allergen management and accurate recipe records make it much easier. This guide explains which foods may contain cereal allergens and why checking labels and updating recipe information is essential for UK catering businesses. Table of Contents What are cereal allergens? In UK food…
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If you’re running a catering or hospitality business and want clearer allergen management without extra paperwork, you’re in the right place. This guide explains how digital food safety records support food safety management and make allergen control easier to manage day to day. What allergen management really means Allergen management is about knowing exactly what’s…
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Learn straightforward UK allergen management under Natasha’s Law, with clear PPDS, distance selling and staff tips to protect customers and simplify compliance. Table of Contents Running a café, restaurant or takeaway? You’re in the right place. This guide explains UK allergen management under Natasha’s Law in clear, practical terms for busy food business owners, with…
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Allergen management in busy kitchens: daily specials, supplier swaps and quick menu changes threaten accuracy; checks, updates and pre-service huddles.
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Front-of-house teams should rely on written allergen lists, confirm status before answering, and escalate if unsure to prevent cross-contact and reactions.
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Allergen management benefits from allergen matrix template kitchen, guiding safe service, clear updates, and staff awareness for compliant kitchens daily.
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Allergen management: allergen training helps staff recognise risks, communicate clearly with customers, comply with regulations, and deliver safer service.