Food Awareness In Catering Level 1

What Will You Learn?

• This is a critical topic in the catering industry, as food allergies can be life-threatening.
• 1 Awareness and rigorous procedures are legal requirements and essential for customer safety and business reputation.
• 2. Here is an overview of the key components of food allergen awareness and management in catering:🍽️ Legal Obligations (UK Context)In the UK, food businesses must comply with the Food Information Regulations (FIC) 2014 and, more recently, Natasha's Law (UK Food Information Amendment, 2021) for prepacked food for direct sale (PPDS).
• 3.The main requirements are:The 14 Major Allergens: Information must be available for all non-prepacked food regarding the presence of any of the 14 legal allergens.
• Symptoms and Emergency Response: You'll be able to recognise the signs and symptoms of an allergic reaction, including anaphylaxis, and understand the correct emergency procedures to follow.
• 🚫 Preventing Cross-Contamination
• Kitchen Procedures: You'll learn practical methods to minimise the risk of transferring allergens from one food to another during storage, preparation, and cooking. This includes:
• Separate Storage: Keeping allergenic ingredients physically separate and clearly labelled.
• Dedicated Equipment: Using separate utensils, chopping boards, and fryers for allergen-free meals, or thoroughly cleaning them between uses.
• Personal Hygiene: Emphasising the importance of handwashing between handling different dishes.
• Safe Preparation Flow: Understanding how to organise the kitchen workflow to prioritise allergen-free meals and prevent accidental exposure.
• 🗣️ Communication and Information
• Accurate Information Provision: Learning the legal requirement to provide accurate allergen information for all food served, including non-prepacked (loose) foods and foods prepacked for direct sale (PPDS).
• Customer Interaction: Developing confidence in accurately handling customer enquiries about allergens, knowing what information to provide, and how to communicate between front-of-house and kitchen staff effectively.
• Record Keeping: Understanding how to use tools like an allergen matrix or specification sheets to document the allergens present in every dish and ingredient.
• ⚖️ Legal Responsibilities
• Food Safety Law: Understanding the relevant food safety and allergen legislation (such as UK/EU regulations or local laws like 'Natasha's Law' for PPDS) and the consequences of non-compliance for both staff and the business.
• Staff Roles: Clarifying the specific responsibilities of all personnel—from management to chefs and waiting staff—in managing allergens safely.