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ALLERGEN INFORMATION

The Food Information for Consumers Regulation (EU FIC) built on current allergen labelling provides for pre-packed foods.

This means that all foods sold for direct sale, whether pre-packed or non-packed, require allergen information about 14 allergens to be:

  • declared on the label within the ingredients 

  • offered up front to customers

To assist you and your staff in the kitchen and dining room, we've created these helpful recipe cards and menu sheets. Fill in the sheets as you create your menus and use them as quick guides to inform your customers of allergens present in a recipe. These can be downloaded from this page.

The EU FIC provides greater consistency to allergen labelling. It brings general and nutrition labelling together into a single regulation to simplify and consolidate existing labelling legislation. It is good news for consumers with food allergies or intolerances, as the changes will provide allergen information in a clearer and more consistent way; making it easier for them to make safer food choices when buying food or eating out.

At McCartney Foodservice, we are subscribed to the Erudus compiled allergen information. We can check the ingredients of any food items we stock and print out full product information including all nutrition and allergen information for it.

 

Using this system means you can find out whether products 'contain' or 'may contain' any of the 14 major allergens whenever you want. In addition, you can discover if a product is suitable for any specific dietary requirements, including vegetarian, vegan, kosher and halal.

We have produced these templates that can be downloaded and printed off to be used in your kitchen to identify the allergens that your dishes contain.

The 14 allergens are: celery, cereals containing gluten (such as barley and oats), crustaceans (such as prawns, crabs and lobsters)  eggs, fish, lupin, milk, molluscs (such as mussels and oysters), mustard, peanuts, sesame, soybeans, sulphur dioxide and sulphites (if they are at a concentration of more than ten parts per million) and tree nuts (such as almonds, hazelnuts, walnuts, brazil nuts, cashews, pecans, pistachios and macadamia nuts).

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