Every component of a meal, takeaway or snack must have the correct labelling and adequate details should be shown on the menu that customers peruse. This is not only vital for food safety and allergen sufferers but to ensure that clients eat in accordance with their medical and nutritional advice.
Food safety training saves your customer from risks
It is the food manufacturer’s responsibility to provide the information and carry out best practices that allow customers to make safe decisions about what they consume.
- No one likes to gamble that the sandwich they are eating may contain traces of nuts or dairy that could send them to their local A&E department with an allergic reaction.
- Equally, someone on a strict low-fat diet won’t find themselves eating a meal that contains 40 grams of fat instead of a healthier option on the menu.
Food safety specialist’s advice
The British Retail Consortium and the Food and Drink Federation have issued guidance on the labelling requirements for packaged food safety.
Manufacturers can choose from these three phrases:
- May contain…
- Made on equipment that also processes…
- Made in a factory that also handles…
The Food Standards Agency data shows that there is a raft of food safety errors made in the industry which leads to product recalls. A high percentage of these situations could be avoided if legislation meeting practices were in place and followed. If your products and menus don’t show ingredients and allergen risks you are not compliant with nutritional labelling legislation.
Food safety training
Staff and management training provides the tools that enable your team to maximise their potential regarding food safety, diet, allergens, food hygiene and labelling. Food safety trainingraining courses may not be an expenditure that you welcome but do you want to risk an incident or death through a lapse in food hygiene and non-adherence to the law?
Food Alert’s Food Allergens Awareness course complies with the Food Labelling Regulation – EC1169/2011.
- Introduction of allergens.
- Identify allergies and their causes.
- What is a food allergy?
- Symptoms of allergic reactions.
- Foods that can cause allergic reactions.
- Food labelling and the Food Information Regulations 2014.
- Implementation of practical solutions to ensure compliance.
- Identify cross contamination warnings.
- Withdrawing affected food from sale.
- Notifying customers of regulated allergens.
- Actions – allergic reaction.
Other food safety and food hygiene courses to consider:
(Level 2 is GCSE grades A*-C equivalent, level 3 is AS/A level.)
- CIEH Food Safety Awareness.
- Food Safety Induction Training.
- CIEH level 1 Food Safety training.
- CIEH level 2 Food Safety training.
- CIEH level 3 Food Safety training.
- RSPH level 4 Managing Food Safety.
- CIEH level 2 Food Safety in Manufacturing.
- CIEH level 3 Supervising Food Safety in Manufacturing.
- CIEH level 4 Managing Food Safety in Manufacturing.
- Level 2 Award in Principles of HACCP.
- Level 3 Award in HACCP in Catering.
- Personalising HACCP plans.
Food safety training and food hygiene courses are essential for all levels of staff. Ensure safety proactively. Contact a specialist training firm today.