CURSO
07 · Practical allergen management in the establishment
7. Practical allergen management in the establishment
7.1 Ingredient identification
- Prepare an up-to-date list of all raw materials and auxiliary products.
- Review suppliers' labels and technical specifications.
- Identify which allergens are present in each ingredient.
- Record composition changes communicated by suppliers.
- Link each ingredient to the recipes or products in which it is used.
7.2 Dish or product information sheets
An internal information sheet may include:
- Name of the dish or product.
- Ingredients and quantities.
- Allergens present.
- Supplier or raw material reference where necessary.
- Review date.
- Person responsible for the review.
- Notes concerning possible cross-contamination risks.