The points to remember are:
- Make sure worktops and all the equipment used are thoroughly cleaned. This includes chopping boards, knives, mixers, bowls, pots, pans, griddles and utensils.
- Thorough cleaning can be achieved by the use of detergent and hot water
- Where relevant, dismantle equipment to ensure that all allergen residues are removed.
- Do not use equipment which is encrusted with carbonised food residues e.g. woks.
- Don’t cook food in oil that has already been used to cook other foods.
- Ensure staff wash their hands thoroughly with soap and water before they prepare the meal and avoid touching other foods until they have finished preparing it.
- Assemble all the ingredients, check the labelling and recipes for the ingredient to be avoided.
- Control Cross contamination risks (described above).
- Think about how you control cooked and raw foods – same principles apply to the control of allergens.
Service: Points to remember
Once the special meal has been prepared, it should be kept labelled and protected from contamination. It should be kept separate from other meals until served. The manager or nominated staff member should deliver it, on its own, to the table of the allergic person to ensure that no mistakes are made.