Controlling Allergens in a Commercial Kitchen
Allergen management is a critical issue for every commercial kitchen, morally, legally and reputationally. Creating an allergy management system and revising it frequently is, therefore, a priority when setting up any food business. Components such as thorough staff training and menu signposting are integral to this system. However, before implementing any of these, creating a commercial kitchen layout that is conducive to allergen management is the first essential step.
The Importance of Allergen Management
Food allergies, when triggered, can have drastic health consequences, including fatality. A severe allergic reaction on your premises can cause extreme damage to your reputation, and even legal consequences if you are found to have not properly identified the presence of one of the 14 major allergens. These include:
- Celery
- Cereals containing gluten
- Crustaceans
- Eggs
- Fish
- Lupin
- Milk
- Molluscs
- Mustard
- Peanuts
- Sesame
- Soybeans
- Sulphur dioxide/sulphites
- Tree nuts
Essential Features in a Kitchen for Allergen Management
Keeping allergens separate from non-allergens is the first, and most significant, step in allergen management. This means separate storage spaces and containers with clear labelling, as well as separate prep stations. If fryers are used, separate gluten and gluten-free fryers are essential.
Throughout the kitchen, easily accessible hand-washing stations encourage diligent hygiene practices, thereby limiting cross-contamination. Our guide to kitchen layouts can give further advice on effective space planning.
How Smart Technology Can Create More Effective Allergen Management in Commercial Kitchens
In the modern era, smart technology is increasingly integrated into our commercial kitchens, making allergen management easier for operators. For example, an inventory management system can keep employees accountable by monitoring storage practices, while digital ordering systems can automatically provide allergen information.
Contact us to learn more about how we can implement smart technology in your kitchen.
How to Create an Allergen Management System
An allergen management system is a strict set of rules implemented to prevent allergic reactions in diners. It begins with closely reviewing your menu to identify where any major allergens appear and ensuring these are clearly signposted.
Staff should be fully trained in allergy management protocol. This includes back-of-house staff being trained in avoiding cross-contamination and front-of-house staff being trained in communicating allergen risks to customers.
Allergen management systems and best practices also differ depending on sector. For example, in a school or care home, the kitchen will serve the same people each day and have detailed medical diet information provided to them, allowing them to set up a specific day-to-day process for those with allergies. Comparatively, a QSR may serve thousands of new people a day, necessitating clear signposting and labelling for quick and effective safety communication for any potential customers with allergies.
Handling Allergens in a Delivery-Based Food Business
Preparing food for delivery, especially in the age of mobile-ordering and ghost kitchens, can mean staff and customers aren’t directly communicating. Clear allergen signposting is therefore vital on any online ordering interface, including allergen specific ordering alerts.
For ghost kitchens in particular, where speed is prized and human interaction is minimal, it’s important to ensure allergy alerts don’t slip through the cracks. Order screens which flash or create a special alert when an order with allergy signposting comes in can help with this. You should also take care to vet delivery partners to ensure that they have a thoroughly thought-out allergen management system to match your own.
Packaging for delivered food should also be very clearly labelled with special stickers or other signposting around allergens. Read our ghost kitchen guide for more advice on safe and effective dark kitchen operation.
Handling Allergens in School Kitchens
In schools, allergies are a prominent issue. LACA highlights the need to provide an array of dietary options for students with medical diets, but acknowledges kitchen size and layout as a potential obstacle to this in their allergen management guidance.
For schools whose current kitchen is inadequate to handle multiple pupils with medical diets, a rebuild with a skilled and experienced commercial kitchen design company may be necessary. You can learn more about this in our guide to school kitchens and LACA compliance.
How Often Should Allergen Management Systems Be Reviewed?
For restaurants, ghost kitchens and hotels, allergen management should be reviewed every six months. However, for schools and care homes, the system may need to be reviewed sooner if a new pupil or new resident with an allergy arrives.
Want an optimised kitchen layout for easier implementation of an allergen management system? Our design and installation teams will be happy to help.
