Risks in delivery


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Risks in storage

When storing foods, make sure that they are still easily identifiable and that it is still possible to match the correct ingredients with each pack or container stored.

Key allergens need special precautions in case of spillage. Control risks to other foods around them.

• Nuts must be placed in dedicated lidded and labelled containers (which could be colour-coded) and these must be easily identifiable.

• These containers must NOT be used for storage of any other foods.

• Store nuts and seeds and items containing them on lower shelves.

For example
A local takeaway received frozen deliveries of different meat products from the same supplier. Although the product name and ingredients list were clear on the outside of the boxes, only the internal plastic bags were actually stored in the freezer. These bags were not individually labelled and the boxes were thrown away.

Some of the meat products contained milk protein and some didn't. A customer with a milk allergy was served a burger containing milk protein and suffered a moderate allergic reaction.

Always keep a product name and ingredients list with the food stored or find another way to be sure that you can identify all ingredients in every food you handle. If there is any doubt at all, tell the customer.

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Downloads/Further information

Key message - risks in storage
Three principles of allergen control

The Anaphylaxis Campaign website