December 2014 saw the introduction of specific requirements for labelling food and handling of the 14 listed allergens. Without delving into the technical requirements for food businesses relating to these regulations, it places further obligation on producers to provide specific information for end users. This can be verbally, over a counter for instance, or on packaging.
This is good news for those that suffer from allergies or intolerances, like gluten or peanuts for example. And rightly so. The impact on a business such as ours has been mainly cerebral. As in, trying to think through the problems of having to label food effectively.
The majority of work we do is fairly small midweek lunches ( for 10 to 30 people), delivered to businesses. These lunches usually have a mix of products which, can include up to 5 or 6 specific allergens per buffet. Our food is presented in compostable boxes and packed efficiently leaving a problem with labelling; in that there is a fairly large amount of information required for each box of food.
The solution we eventually came up with has been a success. By using, a well designed pre-printed, tick as you go label on the box We also enclose a generic information sheet detailing all of our products, so that allergens for each product can be easily found. This solution has satisfied the local environmental health officer and our customers. Bearing in mind that customers will technically have an obligation to look after their staff and guests welfare, whilst at their premises.
The labels we had designed and produced include direct phone numbers to the kitchen team if there are specific questions or ambiguities.
However, it’s not just allergies that need addressing. There are also many other preferences out there, that may not need labelling. Low carb, vega and also vegetarian diets are becoming ever more popular. As such they are preferentially labeled. PReferences such as these are addressed easily with good communication between the person booking the food, the staff team producing their food and the use of well designed and clear labels.
As a minimum when booking and receiving catering from us, or any other caterer for that matter. You should have good clear information regarding allergens and specific dietary requirements. This must also include a way of getting in touch to clarify anything that is not immediately clear.
Tony