aUTUmn 2016 AdVICE: CHRISTMAS MENuS Food allergies kill about 10 UK consumers per year, mostly from food supplied by restaurants and takeaways. Dont let your business cause death or injury serving saFe Festive Fare If you run out of aningredient, donot use a substitute until you have first checked for allergens At Christmas, when menus are unfamiliar to staff and customers alike, it is more important than ever to ensure consumers are given accurate food and allergy information. Its crucial to be vigilant make sure your menus are accurate, and your customers stay safe, by following these guidelines. Check the ingredients of all foods and recipes on your Christmas menu to see if any of the 14 specific food allergens are present. Remember, manufacturers may be adding festive ingredients such as nuts that you would not expect to find at other times of the year. Also, make certain that your supplier provides full ingredients of all processed foods and compounds, and where the information is unclear obtain written confirmation. For example ground nut powder, commonly used in curry dishes, is highly likely to contain peanuts the most common ground nut and should never be used in place of almond powder, unless customers are made fully aware. Inform customers about all allergens in your food, either in writing or by displaying a notice for the customer to ask staff for advice. For food ordered via the phone or online, allergen information must accompany the food for example, on a copy of the menu or on labels or tickets so that it is available to the final consumer. Keep a file or folder containing all allergen information for each dish, so that staff members are able to answer enquiries correctly, and to show the relevant page to the customer if requested to do so. Always check, never guess, whenever a customer asks about allergy ingredients. Staff should be aware of the dangers of giving incorrect allergy advice and trained to check with the kitchen every time someone asks about an allergen. This is especially important at Christmas, when staff members are not as familiar with new foods on the menu, and when you may be employing temporary staff. If you run out of an ingredient, do not use a substitute until you have first checked for allergens. If there are additional allergens, update your file/menu as soon as you can and make sure all staff members are aware of the changes immediately. When preparing food for someone with an allergy, make sure work surfaces and equipment have been thoroughly cleaned. Wash your hands before preparing the food and be careful not to cook it in oil that has already been contaminated with theallergen. Always store and label foods separately in closed containers especially peanuts, nuts, seeds, milk powder and flour to ensure staff always know which ingredients are in which containers, and to prevent cross-contamination. Be careful with shared equipment, such as serving spoons, chopping boards and woks. Food allergens can be life threatening and the only way people can manage a food allergy is to avoid the foods that make them ill. In the uK, about 10 people die every year from an allergic reaction to food, and many more end up in hospital. In most cases, the food that causes the reaction is from a restaurant or takeaway. An oversight on your part such as serving someone a food they are allergic to can damage the reputation of your business, as well as cause serious harm to your customer. Make certain your customers are safe this Christmas. For further advice see Food Standards Agency (FSA) guidance Credit: Stuart Powell Images: Shutterstock The overriding advice is to be clear and truthful when it comes to Christmas menus, and check that the descriptions match those given by your supplier. PoTEnTIal PITFallS Nobody wants unhappy customers at Christmas, so leave the surprises for Christmas Day and ensure your menu descriptions are clear and informative. In particular, pay attention to the following pitfalls: TUrKEy Ham & gammon roaST mEaTS FlaVoUr SmoKEd Salmon VEgETarIan &Ham drInKS HomE madE loCal, mEnU SEaSonal, FrESH, PUrE, SUBSTITUTES naTUral Menu such Smirnoff, This on Local, meatsasIf you are should descriptionOrigin a Homemade food IfhamBacardi, Care should be taken Drinksseasonal, fresh, be madebeBaileys and any descriptions should not Vegetarian dishessuch not roasting the meat yourself, Smoked Products shouldproduced without Coca-Cola Flavourand other meats as brandy unprocessed. 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