Allergens Policy

The Italian Hogfathers are committed to reducing the risk to staff,and customers with regard to the provision of food and the consumption of allergens in food which could lead to an allergic reaction.

The following foods are recognised as potentially harmful allergens to some:

 

  • celery

  • cereals that contain gluten – including wheat (such as spelt and Khorasan), rye, barley and oats

  • crustaceans – such as prawns, crabs and lobsters

  • eggs

  • fish

  • lupin

  • milk

  • molluscs – such as mussels and oysters

  • mustard

  • tree nuts – including almonds, hazelnuts, walnuts, brazil nuts, cashews, pecans, pistachios and macadamia nuts

  • peanuts

  • sesame seeds

  • soybeans

  • sulphur dioxide and sulphates (if they are at a concentration of more than ten parts per million)

We monitor five key factors towards the successful management of harmful allergens:


1. Supplier product information.

Working closely with suppliers to enable up to date and clear labelling of all products that may contain potentially harmful allergens. Any new products supplied are routinely checked for allergen information.
 

2. Good kitchen and service practices.

Working with an external food hygiene company who advise, train and audit the operation. External audits to ensure good kitchen and service practices are maintained. Working closely with the local EHO to ensure all current legislation is being adhered to. 
 

3. Managing cross contamination
Maintaining rigid food hygiene standards throughout food handling areas. Where allergenic ingredients are packaged openly/loosely, they are stored separately to reduce the risk of cross contamination. Physical segregation within the production area is sought at all times. All food handlers employed are trained in all areas of good food hygiene practice.

 

4. Effective training
Working with both the local EHO and a national food safety trainer. All chefs hold an intermediate food hygiene certificate. All food handlers hold a basic food hygiene certificate. All food handlers adhere to the HACCP (Hazard Analysis & Critical Control Point) best practice food handling standards.

 

5. Good communication
Staff are trained to escalate any concerns a customer may have regarding food intolerance to a line manager if they are unsure of product content. Where dishes contain potentially dangerous allergens, they are clearly labelled at point of sale. This labelling is also carried through onto menus. Recent updates and
information are available on web pages.

 
The Italian Hogfathers  and their suppliers are unable to guarantee that products do  not contain nut derivatives, due to the potential of airborne contamination.

 

This policy is in line with the industry standard and following advice from the Food Standard Agency and external consultants.

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