Staff training for allergen labelling
Allergen information is only useful if the people on the shift know where it comes from and check it before a label is applied.
Staff checklist
- [ ] Know the 14 regulated allergens in the UK, and any other allergens your kitchen records
- [ ] Check ingredient and supplier information when a recipe or delivery changes
- [ ] Follow the kitchen's hygiene and preparation steps to limit cross-contact
- [ ] Use the saved InstaLabel record to review allergens before printing
- [ ] Read the label for prep, cooked and PPDS items before it is used
- [ ] Answer a customer from the recorded information, or fetch the person who can
- [ ] Repeat the check when the menu or a supplier changes
The 14 regulated categories are celery, cereals containing gluten, crustaceans, eggs, fish, lupin, milk, molluscs, mustard, nuts, peanuts, sesame, soya, and sulphur dioxide and sulphites. The full notes are in the allergen guide.
What a customer can be told
Use wording the business has agreed. A workable notice says:
- Allergen information comes from the ingredients recorded for each item.
- Ask a member of staff before ordering if you have an allergy.
- The kitchen takes steps to limit cross-contact. It cannot promise an allergen-free environment.
- For a specific dish, staff should read the saved record rather than guess.
A blank on the allergen matrix means nothing is recorded there. It does not mean the dish is allergen-free.
What the software does not do
InstaLabel prints and displays the allergen information the business has saved. It does not decide that a food is safe, and it does not replace training, supplier checks or the kitchen's own procedure.
