Your Essential Allergen Chart PDF: A Guide to Common Food Intolerances

Right then, let’s talk about food allergies and intolerances. It can be a bit of a minefield, can’t it? Especially when you’re running a food business. You’ve got to know what’s in everything you serve. This is where a good old-fashioned allergen chart PDF comes in handy. Think of it as your cheat sheet for keeping customers safe and sound, and for keeping yourself on the right side of the law. We’ll walk through why it’s important and how to get one sorted.

Key Takeaways

• Having a clear allergen chart PDF is a legal requirement in the UK for food businesses, helping you inform customers about the 14 main allergens.
• Your allergen chart PDF should detail the ingredients of each dish, making it easy to track and communicate potential allergens.
• Properly managing allergen information, including preventing cross-contamination and training staff, is vital for customer safety.

Understanding Your Allergen Chart PDF

Right then, let’s get stuck into why having a proper allergen chart is a big deal, especially when you’re out and about with your mobile catering setup. It’s not just about ticking boxes; it’s about keeping your customers safe and your business running smoothly.

The Legal Landscape of Allergen Information

In the UK, there are strict rules about telling people what’s in their food. Since December 2014, all food businesses have to provide clear information about the 14 major allergens if they’re present in the food they serve. This is part of the EU FIC (Food Information to Consumers) regulations, which we still follow. Not getting this right can lead to hefty fines and, more importantly, serious harm to your customers.

• The 14 Major Allergens: You need to be aware of these: Celery, Cereals containing gluten, Crustaceans (like prawns, crabs), Eggs, Fish, Lupin, Milk, Molluscs (like mussels, oysters), Mustard, Nuts (tree nuts), Peanuts, Sesame seeds, Soya, and Sulphites (if used at concentrations of 10mg/kg or more).
• What the Law Says: You must tell customers if any of these are present in your food, whether it’s in the ingredients or if there’s a risk of cross-contamination. This information needs to be easily accessible.
• Mobile Catering Specifics: For us mobile caterers, this means your allergen information needs to be just as clear as a brick-and-mortar restaurant. Think about how you’ll present this information at your stall or van – maybe on a menu board, a separate list, or even on your order pads.

Key Allergens to Track

While the law lists 14, some are more common than others, and it’s worth paying extra attention to them. The Food Allergen Labeling and Consumer Protection Act of 2004 in the US, for example, highlights the ‘Big 8’ (which overlap significantly with ours), showing a global focus on certain allergens.

• Peanuts and Nuts: These are common culprits and can cause severe reactions. Always be clear if your dishes contain peanuts or any tree nuts like almonds or walnuts.
• Milk and Eggs: Found in so many baked goods, sauces, and custards. If you’re making cakes or creamy dishes, this is vital.
• Gluten and Soya: Present in a huge range of products, from bread and pasta to sauces and processed foods. If you’re offering gluten-free options, be super careful about cross-contamination.
• Shellfish and Fish: If you’re serving seafood, this is a must-have on your chart. Think about cross-contamination if you’re using the same fryers or prep areas for different types of food.

Having a clear, up-to-date allergen chart isn’t just a legal requirement; it’s a fundamental part of good customer service in the mobile catering world. It builds trust and shows you care about your customers’ well-being.

Creating and Using Your Allergen Chart PDF

Right then, let’s get down to the nitty-gritty of actually making and using your allergen chart. This isn’t just about ticking boxes; it’s about keeping your customers safe and your business running smoothly, especially when you’re out and about with your mobile catering setup.

Essential Components of an Allergen Chart

So, what absolutely needs to be on this chart? Think of it as your go-to reference for every single dish you serve. The most important thing is accuracy – no guessing allowed!

Here’s a breakdown of what you should include:

• Dish Name: Clearly list the name of every item on your menu. If you have specials, make sure they’re added too.
• Allergen Information: For each dish, you need to list the 14 major allergens if they are present. These are:
• Celery
• Cereals containing gluten (like wheat, barley, rye)
• Crustaceans (e.g., prawns, crabs)
• Eggs
• Fish
• Lupin
• Milk
• Molluscs (e.g., mussels, oysters)
• Mustard
• Nuts (tree nuts like almonds, hazelnuts)
• Peanuts
• Sesame seeds
• Soya
• Sulphites (often found in dried fruit, wine, and some processed foods)

• Ingredient Source: If you’re using pre-made ingredients, like sauces or fillings, it’s a good idea to note where they come from or keep their ingredient lists handy. This helps if you need to double-check something.
• Cross-Contamination Notes: While not always on the chart itself, you need to be aware of and manage the risk of cross-contamination. For example, if you fry chips and then fish in the same fryer, your chips will contain fish allergens. This needs to be considered when you’re preparing your chart and communicating with customers.

Example: If you sell a ‘Spicy Chicken Wrap’, your chart might look something like this:

• Spicy Chicken Wrap: Contains: Gluten (in the wrap), Milk (in the sauce), Soya (in the marinade).

Best Practices for Allergen Management

Having the chart is one thing, but using it effectively is another. For mobile catering, this means being organised and consistent, even when you’re working in a busy, sometimes cramped, environment.

Here are some tips to make allergen management work for you:

1. Keep it Accessible: Your chart needs to be easily seen by staff and customers. A laminated A4 sheet at the till or on a menu board works well. If you have a digital menu, make sure the allergen info is clearly displayed there too.
2. Train Your Team: Everyone who handles food or talks to customers needs to know where the chart is and how to read it. They should also know the basic procedures for handling allergen queries and what to do in an emergency.
3. Update Regularly: Recipes change, suppliers change, and new menu items appear. Make it a habit to review and update your allergen chart at least monthly, or whenever you make a change to a dish.
4. Communicate Clearly: Don’t just rely on the chart. Train your staff to talk to customers about their allergies. If a customer asks, they should be able to give a confident answer or know exactly who to ask.
5. Manage Your Equipment: Think about your mobile catering equipment. If you use a fryer, for instance, are you using separate fryers for allergens like gluten or fish? If not, you’ll need to clearly state that items cooked in the same fryer contain those allergens. Cleaning your equipment thoroughly between uses is also key to preventing cross-contamination. For example, after frying something with gluten, make sure your fryer basket and surrounding areas are cleaned before cooking something for a gluten-intolerant customer.
6. Supplier Information: Always get allergen information from your suppliers for any pre-packaged or pre-prepared ingredients. Don’t assume you know what’s in them. Keep these details safe and accessible.

Creating your own allergen chart PDF is a smart move for any food business. It helps keep customers safe and informed. Once you’ve made yours, why not share it? Visit our website today to learn more about food safety and how we can help your business shine.

So, What’s Next?

Right then, we’ve covered quite a bit about food allergens and intolerances, haven’t we? It might seem a bit daunting at first, but honestly, it’s all about being aware and prepared. Having a clear chart, like the PDF we’ve talked about, is a brilliant way to keep track of what’s in your food. Remember, knowing what’s in your dishes isn’t just good practice, it’s really important for keeping your customers safe and happy. So, keep that chart handy, stay informed, and don’t be afraid to ask questions if you’re ever unsure. Happy catering!