Allergen Awareness in a Food Safety скачать в хорошем качестве

Allergen Awareness in a Food Safety

Allergen Awareness Allergen Awareness is the understanding and implementation of safe practices to protect individuals who suffer from food allergies. Food allergies can cause serious, sometimes life‑threatening reactions, so staff handling food must be trained to recognize allergens, prevent cross‑contamination, communicate effectively with customers, and follow correct labeling procedures. Effective allergen awareness ensures: Safe preparation, storage, and serving of food Accurate customer information Prevention of cross‑contact Compliance with food safety laws Protection of customers with severe allergies --- *The 14 Major Allergens* Many regions (such as the UK and EU) legally require businesses to identify and communicate the following *14 allergens* when used as ingredients. Each allergen is described below: 1. *Cereals Containing Gluten* Includes wheat, barley, rye, oats, spelt, and kamut. Found in breads, pasta, pastries, flour, batter, and coatings. 2. *Crustaceans* Such as prawns, crab, lobster. Common in seafood dishes, sauces, and stocks. 3. *Eggs* Used in cakes, mayonnaise, pasta, sauces, and glazing products. 4. *Fish* Includes all fish and products like fish sauces and anchovy‑based dressings. 5. *Peanuts* A legume, found in snacks, peanut butter, sauces, and desserts. 6. *Soybeans (Soya)* Found in soy sauce, tofu, miso, edamame, and many processed foods. 7. *Milk* Includes dairy products such as cheese, butter, yogurt, cream, and whey or casein (milk proteins). 8. *Nuts (Tree Nuts)* Almonds, hazelnuts, walnuts, cashews, pecans, pistachios, Brazil nuts, macadamias. Found in desserts, sauces, salads, and confectionery. 9. *Celery* Includes celery stalks, leaves, seeds, and celeriac. Often used in soups, stocks, salads, and seasonings. 10. *Mustard* Includes mustard seeds, powder, and prepared mustards. Found in dressings, marinades, and spice blends. 11. *Sesame Seeds* Used in breads, sauces, tahini, hummus, oils, and toppings. 12. *Sulphur Dioxide & Sulphites* Used as preservatives in dried fruits, wine, soft drinks, and pickled foods. Must be labelled when above 10 mg/kg or per litre. 13. *Lupin* Includes lupin seeds and lupin flour. Common in baked goods and gluten‑free products. 14. *Molluscs* Such as mussels, oysters, squid, and scallops. Used in seafood dishes, sauces, or stocks. --- *Why Allergen Awareness Matters* Even tiny amounts of an allergen can trigger severe reactions. Correct labeling prevents accidental exposure. Staff knowledge protects customer safety. It is a legal requirement in many countries. Increases trust and confidence in food businesses.