What can go wrong – Hazards and risks

It is possible that you or your staff already have some experience of preparing or serving food to people with food allergies or other conditions requiring them to avoid a particular food or ingredient.

It is worth finding out what people already know. Has anybody ever seen somebody
having an allergic reaction? What happened? Was a food involved?

What precautions are already in place for example on
checking ingredients,
separating foods in
storage, preparation
and service?
Perhaps your existing
systems will also
help to ensure
that ingredients
are identifiable
and contamination
is controlled.

Top tip

Any oil that has previously been used to cook products containing nuts may contain traces of nut proteins.