Get Food Allergy Safety: A Descriptive Report Of Changing Policy ...

In the ingredients list, the allergen declaration must be printed in bold font that provides a distinct contrast with other text, in a size of type no less than used for other text. It must be listed separately for each ingredient, e.g. kamut (wheat), maltodextrin (wheat).

You must provide allergen information in writing if you sell or provide food to your customers directly. This could be either: full allergen information on a menu, chalkboard or in an information pack. a written notice placed in a clearly visible position explaining how your customers can obtain this information.

Allergens: Attention customers with food allergies. Please be aware that our food may contain or come into contact with common allergens, such as dairy, eggs, wheat, soybeans, tree nuts, peanuts, fish, shellfish or wheat.

For example, post the following in plain sight and/or on the menu: “Allergy Warning: Menu items may contain or come into contact with wheat, eggs, nuts and milk. Ask our staff for more information.” Another: “Warning: We use common fryer oil, meaning we cannot guarantee that your menu item is free of common allergens.”

The name of the food source of a major food allergen must appear: In parentheses following the name of the ingredient. Immediately after or next to the list of ingredients in a “contains” statement. Example: “Contains wheat, milk, and soy.”

What is a Food Allergen Policy? Food allergen policies demonstrate an organisation's commitment to reducing the risk to staff, visitors and customers concerning food provision and production which could cause allergic reactions.

In the ingredients list, the allergen declaration must be printed in bold font that provides a distinct contrast with other text, in a size of type no less than used for other text. It must be listed separately for each ingredient, e.g. kamut (wheat), maltodextrin (wheat).