What do you need to know?
• Keeping raw/uncooked food away from cooked/ready to-eat foods (e.g. salad) will stop bugs spreading.
• There are 11 common food allergens you must know about. These are: sulphites, cereals containing gluten (e.g. wheat), shellfish, eggs, fish, milk, peanuts,
soybeans, sesame seeds, tree nuts and lupin.
• Some foods/ingredients could cause an allergic reaction. Keeping food that doesn't contain allergens separate from foods containing the allergens listed above will stop people getting sick and possibly dying.
• Know what allergens are in the food you sell – you must be able to tell customers if they ask or include this information on the packaging.
• Poisons and dangerous chemicals can make people sick if they get into food.
What do you need to do?
• You must choose one of the following methods when preparing: (tick as appropriate)
◦◦ raw and cooked/ready-to-eat foods,
◦◦ foods that contain the allergens listed in the Know, and foods that don't contain those allergens,
use different spaces and equipment (chopping boards, knives and utensils),
or the process at different times (cleaning in between), and/or
thoroughly clean and sanitise surfaces, boards, knives and other utensils between uses.
• Wash your hands and, if required, change protective clothing (e.g. aprons) between handling:
◦◦ raw and cooked/ready-to-eat, or
◦◦ foods that contain the allergens listed in the Know,
and foods that don't contain those allergens, or
◦◦ dangerous chemicals or poisons and food.
• Keep all products not intended for human consumption (e.g. pet food) away from food and food preparation areas.
• Label poisons and dangerous chemicals clearly, store them away from food and make sure food is protected when using them.
• Label and store all food that could cause an allergic reaction separately.
• Tell your customers which foods you make or sell contain allergens if asked.
• When transporting your food, separate:
◦◦ raw and cooked/ready-to-eat, or
◦◦ foods that contain the allergens listed in the Know,
and foods that don't contain those allergens.
What do you need to show?
• Your verifier may ask your staff to explain how they know which foods you make or serve contain allergens.
• Show your verifier that foods containing any of the allergens listed in the Know, and poisons and dangerous chemicals are clearly labelled and kept away from food.
• Show or explain to your verifier how you separate:
◦◦ raw and cooked/ready-to-eat products, or
◦◦ foods that contain the allergens listed in the
Know, and foods that don't contain those allergens, or
◦◦ dangerous chemicals or poisons and food.
