WINTER 2019 ALLERGENS for vigilance No substitute When it comes to allergens, food producers must be on their guard over ingredients for their recipes Caterers and food manufacturers need to give customers accurate allergen information about every food item they prepare. Each ingredient must be checked for the presence of allergens and a recipe specification drawn up, listing the brand name (where applicable), supplier and any allergens. When re-ordering ingredients, check their specification to ensure your supplier has not reformulated a product or obtained it from new sources This is an ongoing responsibility and you should be especially wary of using substitute ingredients, or ingredients from new suppliers, in your recipes. Substitute ingredients may contain unexpected allergens, which may result in you inadvertently giving consumers incorrect information that could prove fatal. Even when re-ordering ingredients, check their specification and the goods received, to ensure your supplier has not reformulated a product or obtained it from new sources. This may be particularly problematic under any new EU trading arrangements after Brexit, when ingredients normally obtained from within the European Union are imported from third countries, and may have different formulations and allergen declarations. Failure to give customers accurate allergen information could have serious health implications for an allergy sufferer, and can lead to criminal charges and devastation for your business. Credit: Stuart Powell, Trading Standards Officer Image: iStock / Eivaisla / nicolamargaret / Altayb / pappamaart All staff should be aware of the procedures and the importance of getting allergen information right, and as a minimum they should undertake the FSA online allergy training. Allergens: supplier checklist n Always ensure ingredients are ordered against a clear specification and ask appropriate questions of suppliers n Insist that your supplier informs you of any change in specification of ingredients n If an ingredient or supplier changes, allergens need to be assessed, and recipes and allergy records updated n When allergenic ingredients change, the allergen information given to the consumer must be updated and given in the appropriate manner n Manufacturers should label a changed product with a new recipe sticker and caterers should highlight this on their menus. For further information, please contact your local Trading Standards Service