Food allergens

 

You may be aware that the EU Food Information for Consumers Regulation No.1169/2011 is coming into force from 13 December 2014. This legislation requires any caterer providing ‘loose food’ (such as school meals and sandwiches prepared and wrapped on site in school kitchens) to declare the presence of allergenic ingredients used in any food and drink served. If any one of 14 allergens are used as deliberate ingredients then these need to be declared either in writing (e.g. on school menus or a chalkboard in the canteen) or through signposting directing pupils/ parents to where and how to obtain the information in writing or orally.

 

It is essential that all parents keep Dolce informed of allergies to these, and any, food types. 

 

 

What are the allergens?

 

There are 14 allergens that need to be identified when they are used as ingredients. These are:

  • cereals containing gluten, namely wheat (spelt and Khorasan wheat), rye, barley and oats
  • crustaceans, like prawns, crabs, lobster and crayfish
  • eggs
  • fish
  • peanuts
  • soybeans
  • milk
  • nuts, namely almonds, hazelnuts, walnuts, pecan nuts, Brazil nuts, pistachio, cashew and macadamia (Queensland) nuts
  • celery (and celeriac)
  • mustard
  • sesame
  • sulphur dioxide or sulphites, where added and at a level above 10mg/ kg in the finished product. This can be used as a preservative in dried fruit
  • lupin, which includes lupin seeds and flour and can be found in types of bread, pastries and pasta
  • molluscs, like clams, mussels, whelks,