Food Allergies & Food Intolerances

June 2024 | © Copyright to Harrison Catering Services Limited | Issue Status E – Web Version V4

Harrison Catering Services has operated a Food Allergy Policy for more than 20 years with the objective of protecting the health and welfare of those customers who suffer from food allergies or food intolerances. The policy is under constant review and is regularly updated based on legislative requirements, company experience, industry best practice, FSA technical guidance, and official codes of practice.

The Company recognise the fact that a relatively small number of its customers may suffer allergic reactions or may be intolerant to one or more of the commonly eaten foods and that the transfer of accurate information between the Catering Manager and the customer about the ingredients of any food on display for sale or being served is the best method of managing the risk, enabling the customer or their representative to make an informed choice.

The Food Information Regulations 2014 lists the 14 most common food allergens (celery, cereals containing gluten, crustaceans, eggs, fish, lupin, milk, molluscs, mustard, nuts, peanuts, sesame, soybeans and sulphites) and require that information regarding the ingredients of any food offered for sale or service is made available to customers.

Company policy is to produce and serve food made from individual ingredients wherever possible which then enables the Company to know which ingredients have been used and to pass this information to our customers when a request is made about the ingredients of a particular dish or food item.

An ingredient list is generated for each dish or food item produced in the kitchen and details all the ingredients used and states if any of the 14 most common food allergens are present in an ingredient in the dish or food item.

The term “Free-from” cannot be used in relation to any food which is prepared or produced in the kitchen using a number of different ingredients. To use the term “Free-from” requires strict control of ingredients and strict handling procedures which are not possible in a busy catering kitchen. Making a “Free-from” claim is a guarantee that the food is suitable for customers with an allergy or intolerance and the Company cannot give this guarantee. Where there is a specific client requirement (for example) the use of some “Gluten-free” items such as bread, bread rolls, and pasta, these can be served with accompaniments from the daily menu which do not contain gluten as an ingredient.

Some ingredients we use have precautionary allergen statements stating that they “May Contain” a specific allergen. This is where the manufacturer has carried out a risk assessment and is unable to guarantee that traces of an allergen are absent. This information will be provided to the customer when they ask whether any food allergens are present in the dish they would like to eat. We will however treat the dish as containing the allergen when serving primary school children.

A notice is displayed in a prominent position in the servery advising those customers who suffer from a food allergy or food intolerance to ask about the ingredients of a dish or food item on display for service every time before they make their decision and selection.

The member of catering staff who receives a question from a customer regarding food allergies will pass it to the Catering Manager or Senior Person in charge for them to check the Ingredient List and give the answer orally to the customer or their representative for them to make an informed decision.

Some children may be able to tolerate an allergen if it presented in a different form e.g., have an allergic reaction to partially cooked eggs but not fully cooked eggs, or may be in the process of reintroduction of an allergen to the diet e.g. milk or egg ladder. Harrison cannot accept responsibility for deciding at what level an allergen may cause a reaction. At primary school age we are unable to serve food containing an ingredient with the relevant allergen to any child. If circumstances change and your child is no longer allergic to an ingredient, the school should be informed, and a new Food Allergy & Food Intolerance Management Form completed so that your child can be served with the appropriate foods.

There are additional procedures in primary / prep schools to safeguard those individuals, especially the very young, who may not be able to properly communicate their dietary needs and make a safe food choice. The following process should be implemented in all primary / prep schools: –

  • Letter sent to the parents of a child who has a food allergy or intolerance explaining the procedure before the child is served for the first time.
  • Food Allergy Management Form completed by all parties.
  • Submission of evidence from a medical professional confirming the food allergy or intolerance that affects the child.
  • Current photograph of the child and details of their food allergy or intolerance available in the kitchen e.g. food allergy folder.
  • In order of preference, the method of identification is as follows:
    • Children with food allergies will be presented first in the queue by a member of school staff.
    • A member of school staff will present the child at the servery.
    • The child will be identified at the servery by wearing a lanyard, wristband or similar means of identification which is clearly visible, provided by the school and where the wearing of it supervised by the school.
  • Catering staff will not use facial recognition alone to identify the child at the counter and are unable to give advice or make recommendations on food allergies and food intolerances.
  • A double check is made against the food allergy folder before the child is served.

The Food Information (Amendment) (England) Regulations 2019 make additional provisions for food which is pre-packed for direct sale (referred to as PPDS) and require the food to be labelled with a full list of ingredients with allergens emphasised. Food is classified as PPDS if: –

  • The food is presented to the consumer in packaging,
  • The food is packaged before the consumer selects it,
  • The food is packaged at the same place where it is sold,
  • The food is either fully or partly enclosed by the packaging,
  • The food cannot be altered without opening or changing the packaging,
  • The food is ready for sale or service to the final consumer.

Food items which are sold or served as PPDS are labelled with a full list of ingredients and food allergy information in accordance with this legislation.

The Company handles many of the 14 most common food allergens in its busy kitchens serving some of them as part of the normal menu and using some of them as ingredients in dishes and food items made on site. Appropriate supervision, instruction and training is provided for all catering staff relating to food allergies but there can be no absolute guarantee that our food is 100% free from specific food allergens as many of the 14 most common food allergens are used as normal ingredients in the preparation of the many different food items produced in the kitchen.

Full detail of the all the Company food allergy management policies, processes and procedures can be found in the Company Food Hygiene Manual.

Parent / Guardian Notice

Food Allergies and Food Intolerance V6

As a leading and responsible catering company, we have a duty to comply with food safety law and we want to be able to serve meals made with quality freshly produced ingredients which meet food safety and hygiene standards and is enjoyable, balanced, and safe to eat. We recognise that some children have an allergy or intolerance to commonly eaten ingredients, and we endeavour to serve them with food which is safe for them to eat.

We follow guidance from the Food Standards Agency and other official bodies, and we believe that to ensure the continual best interests of children with food allergies or intolerances, proper communication, and exchange of accurate information between everyone concerned is essential.

This notice relates only to food allergies or food intolerances including coeliac disease which have been diagnosed by a medical professional. It does not cover any other dietary or lifestyle choices.

Some children may be able to tolerate an allergen if it presented in a different form e.g., have an allergic reaction to partially cooked eggs but not fully cooked eggs, or may be in the process of reintroduction of an allergen to the diet e.g. milk or egg ladder. Harrison cannot accept responsibility for deciding at what level an allergen may cause a reaction. At primary school age we are unable to serve food containing an ingredient with the relevant allergen to any child. If circumstances change and your child is no longer allergic to an ingredient, the school should be informed, and a new Food Allergy & Food Intolerance Management Form completed so that your child can be served with the appropriate foods.

Where we use ingredients which have precautionary allergen labelling i.e. the declaration states that it “may contain” an allergen, for primary age children we will treat it in the same way as if it does contain the allergen.

We make sure that allergen information for ingredients of food being served to children is made available. We keep an updated Ingredient List / Recipe Card for each dish produced in the school kitchen which identifies any of the 14 common food allergens present in the food so that we can ensure the correct food choice can be made for children who have a food allergy or intolerance.

We take all reasonable care and precautions to identify and control the ingredients being used but, there can be no absolute guarantee that any dish will not contain any of the 14 common food allergens as this can occur as a trace from an ingredient, as a result of the list of ingredients from the supplier not declaring its presence, or as a result of accidental cross contamination in the kitchen or counter from something as simple as serving spoons being accidentally used for more than one item.

If your child has a food allergy or food intolerance, you must send a completed Food Allergy & Food Intolerance Form to the school office, for us to serve them.

This is required so that you can:

  • confirm the ingredient to which your child has an allergy or intolerance,
  • produce evidence from a medial professional confirming the food allergy or food intolerance,
  • give the school permission to provide a current photograph of your child to the school kitchen, along with your completed form, and
  • confirm you will update the school about any changes to your child’s allergy or intolerance.

A completed Food Allergy & Food Intolerance Form allows the school and Harrison to:

  • understand the severity of the allergy; and
  • put a process in place so that your child is identified when being served with food. This will include the school providing a current photograph of your child to the school kitchen.

We will work with the school to endeavour that food allergy and intolerance is managed in the best interests of your child. Please be assured that any personal data will be processed in accordance with our privacy policy which can be found on the company’s website www.harrisoncatering.co.uk

Harrison Catering Services
V6

FOOD ALLERGY & FOOD INTOLERANCE MANAGEMENT FORM FOOD ALLERGY & FOOD INTOLERANCE MANAGEMENT FORM – for Primary and Prep Schools

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FOOD ALLERGY OR INTOLERANCE

Harrison Catering uses many of the 14 common food allergens in its busy kitchens and is aware that some customers may have an allergy or intolerance to some foods and ingredients used in the food service offered by the Company.

If you have a food allergy or intolerance please speak to the member of staff who is serving you about your requirements every time you purchase or are served with the food and they will check with the Catering Manager or Chef about the ingredients in the food on display as it may have been necessary to change some of the ingredients since the last time you purchased or were served with the same food.

If there is any doubt about the ingredients in a particular dish, you should not consume the food.

Please, never try to guess the ingredients in a dish.