Applying the 80/20 Rule to Allergen Management
20% focus to achieve 80% better safety
1. Clear and Accurate Allergen Information
Ensure menus and recipes are accurate: Regularly update menus to indicate allergen content in each dish. Incorrect or missing information is a primary cause of allergen-related incidents.
Train staff to communicate effectively: Front-of-house staff must know how to handle allergen inquiries and when to consult the kitchen.
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2. Segregation and Cross-Contact Prevention
Focus on food preparation areas: Dedicate separate utensils, cutting boards, and preparation zones for allergen-free meals to prevent cross-contact.
Strict cleaning protocols: Establish robust cleaning and sanitization procedures for equipment and surfaces.
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3. Staff Training and Awareness
Train all staff in allergen basics: Focus training on the top allergens, cross-contact risks, and the severity of allergic reactions.
Emergency response training: Staff must know how to handle an allergic reaction, including the location and use of epinephrine injectors if applicable.
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4. Labeling and Verification
Double-check ingredients: Ensure that all purchased items have clear allergen labeling and verify ingredient lists upon delivery.
Confirm ingredient lists before use: Prevent accidental use of allergen-containing items.
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5. Establishing Allergen Protocols
Create standard operating procedures (SOPs): Include steps for taking allergen orders, communicating them to the kitchen, and confirming they are prepared safely.
Ensure everyone follows the same procedures: To reduce confusion and errors.
By focusing on these areas, you can address the most common allergen-related issues and significantly improve safety!
In the United States, the FDA's Food Allergen Labeling and Consumer Protection Act (FALCPA) mandates the declaration of the following 9 major allergens:
In UK, Australia and New Zealand there are additional allergens that require labelling to identify:
Furthermore as of 25th February, 2024, the Food Standards Code in Australia and New Zealand was updated to specify individual tree nuts rather than using the collective term "tree nuts." This change aims to provide clearer information to consumers.
Therefore it mandates that food labels must declare the specific types of tree nuts present in a product. The required names for these declarations are: