2014 Compass Group Allergen Management Relevance WHO WHY WHEN Site/Operations Chef and / or Unit Manager To comply with the Australian New Zealand Food Standards Code so as to ensure that customers are provided with accurate information on whether food on display contains allergenic ingredients. Upon request from the customer. Associated Documents DOCUMENTS RESOURCES Food Contamination (Compass-Food-034) Food Standards Code Food Contamination Form (Compass-Food- 034-FRM-001) Food Labelling (Compass-Food-035) William Angliss Allergens Training Allergen Management Team Training Topic Allergen Declaration Card (Compass-Food- 036-FRM-001) Allergen Information Notice (Compass-Food- 036-POS-001) Supplier Audit Report (Compass-Supply-207- FRM-001) New Supplier Questionnaire Form (Compass-Supply-301-FRM-002) Standard Recipe Costing Sheet Standard Recipe Card Approved Cycle Menu CHESS Reports Document Controlled By: General Manager HSEQ & Risk Page 1 Allergen Management
2014 Compass Group KEY FOR FLOW CHART First step / beginning of process Indicates that a decision needs to be made Process or action step Step that generates a new document Preparation Data Criterion On page reference Off page reference Document Controlled By: General Manager HSEQ & Risk Page 2 Allergen Management
2014 Compass Group PROCEDURE - FLOW CHART Requirements of the Food Standards Code The Food Standards Code requires the mandatory declaration of allergenic substances in foods. Cereals and cereal products containing gluten; Crustaceans and Molluscs and their products; Egg and their products; Fish and fish products; Milk and milk products; Nuts and sesame seeds and their products; Peanuts and soybeans, and their products; Added sulphites in concentrations of 10 mg/kg or more; Royal jelly presented as a food or royal jelly presented in food, Bee pollen, and Propolis. For reasons of health and safety and to ensure customers are provided with important facts about some foods, certain substances used in foods must be declared. The declaration applies when allergenic substances are present. An ingredient, An ingredient of a compound ingredient, A food additive or component of a food additive, and A processing aid or a component of a processing aid. The Food Standards Code provides options in the way allergenic ingredients can be declared. Verbally upon request and supported by appropriate documentation e.g.: Standard Recipes and / or Allergen Declaration Card Document Controlled By: General Manager HSEQ & Risk Page 3 Allergen Management
2014 Compass Group PROCEDURE DETAILED EXPLANATION SUMMARY Compass values the health and safety of its Customers and recognises that certain people have allergies and intolerances to certain ingredients contained within food. In accordance with Best Practice, Compass shall ensure that Customers are provided with accurate information in accordance with the requirements of the Food Standards Code. PROCEDURE 1. Requirements of the Food Standards Code Food products, which are exempt from bearing a label under the Food Standards Code are exempt from the general labelling requirements. However, for reasons of Health and Safety and to ensure Customers are provided with important facts about some foods, certain substances used in foods must be declared. Mandatory Declaration of Certain Substances The Food Standards Code requires the mandatory declaration of the following allergenic substances in foods: Cereals and cereal products containing gluten, namely, wheat, rye, barley, oats, spelt, and their hybridised strains; Crustaceans and Molluscs and their products; Egg and their products; Fish and fish products; Milk and milk products; Nuts and sesame seeds and their products; Peanuts and soybeans, and their products; Added sulphites in concentrations of 10 mg/kg or more; Royal jelly presented as a food or royal jelly presented in food; Bee pollen; and Propolis. Note: Fish is defined under the Food Standards Code as any of the cold-blooded aquatic vertebrates and aquatic invertebrates including shellfish, but does not include amphibians and reptiles. Although they are included in the definition of fish, mollusc and crustacean allergens are distinct from other fish. Extent of Declaration The declaration applies when these listed products are present as: An ingredient, An ingredient of a compound ingredient; A food additive or component of a food additive; and A processing aid or a component of a processing aid. Document Controlled By: General Manager HSEQ & Risk Page 4 Allergen Management
2014 Compass Group Method of Declaring Certain Substances The Food Standards Code provides options in the way allergenic ingredients can be declared. In order to satisfy the requirements under the Food Standards Code, Compass shall provide information about the presence of allergenic substances in food verbally upon request. The verbal declaration provided shall be supported by appropriate documentation. Examples of appropriate documentation include: Standard Recipes; and / or the Allergen Declaration Card. 2. Provision of Information to the Customer In order to ensure that customers are able to make informed decisions about any of our products, they must be made aware that they can request information about the presence of allergenic ingredients in the first instance. Displaying the Allergen Information Notice in connection with the sale or display of food shall achieve this. Note: It is essential that this notice is displayed in a prominent location in all areas where food is on display for serving to the consumer. The Allergen Information Notice shall read as follows: Compass is committed to providing food that is safe and meets the expectations of our Customers. Do you suffer from allergies or have intolerance to the following food ingredients? Cereals and cereal products containing gluten, namely wheat, rye, barley, oats, spelt and their hybridized strains Crustaceans and Molluscs and their products Egg and egg products Fish and fish products Milk and milk products Nuts and sesame seeds and their products Peanuts and soybeans and their products Added Sulphites in concentrations of 10mg/kg or more Royal jelly presented as food or royal jelly presented in food Bee pollen Propolis Please feel free to ask our staff for further information about any of our products. Our friendly staff will do their best to assist you with your concern. For the Medirest sector of the business, the allergenic Customers are also identified by the Dietitian upon initial admission to the facility. This information is then forwarded to the Chef / Unit Manager and noted on the patient file. It is the Unit Manager / Chefs responsibility to ensure that the Customer s meals are consistent with their allergenic status. All meals specially prepared for residents with a documented allergen sensitivity should be clearly labelled for consumption by that resident only. Document Controlled By: General Manager HSEQ & Risk Page 5 Allergen Management
2014 Compass Group In the event of a function being held, the Customers with allergens and / or Customers with specific dietary requirements, need be identified at the time of the function booking. This information must then be forwarded to the Chef / Unit Manager and noted on the booking form (run sheet). It is the Unit Manager / Chef s responsibility to ensure that the Customer s meals are consistent with their allergenic status and / or dietary requests. A simple procedure or flow chart for the booking, preparation and garnishing, storage, delivery and service of the meals to the Customer, must be documented and kept with the site specific Food Safety Plan. Meals that are specially prepared for Customers with an allergen sensitivity and / or dietary requirement, must be stored separately and clearly labelled for consumption by that Customer only. It is a mandatory requirement that all Unit Managers and Chefs complete the online William Angliss Allergens training and that all staff are trained in the Allergen Management Team Training Topic. 3. Declaration of Allergenic Ingredients Upon the request of a Customer, the Chef and / or Unit Manager shall be responsible for providing information about the presence of allergenic ingredients in the food. Option 1: Standard Recipe Cards The development and use of standard recipes shall enable the presence of allergenic ingredients to be highlighted and documented on the Standard Recipe Card. The Chef shall comply fully with the instructions contained within the Standard Recipe Card. Therefore, the Standard Recipe Card shall be a reference document for identifying and communicating the presence of allergenic ingredients in the event that a request for information is received from a Customer. Option 2: Allergen Declaration Cards In the event that a Standard Recipe Card is not complied with, the Chef and / or person preparing the meal must document the ingredients and presence of allergenic ingredients on an Allergen Declaration Card. The presence of allergenic ingredients in most cases will be able to be determined either by the nature of the ingredient or by examination of the label affixed to the product / ingredient by the manufacturer. Chefs will generally be aware of the nature of the ingredients they use to constitute their meals. However, due to the extensive requirements of the Food Standards Code, a significant responsibility is placed on determining all of the ingredients / components of compound ingredients, additives and processing aids that are used. Allergenic ingredients will be clearly labelled on product labels on food ingredients stored in their relevant stores. NOTE: There may be situations where the presence of allergenic ingredients are not able to be accurately determined. In these cases, it is essential that the check box is ticked to minimise risk or the provision of information to the potential detriment to the consumer. 4. Advice Protocol On some occasions, the identification and presence of allergenic ingredients could be a difficult and complex task as a meal may comprise a number of ingredients and/or compound ingredients. In the event that a Customer requires further information about a product, the Head Chef and / or Unit Manager shall provide the advice following reference to the Standard Recipe Card and or the Allergen Declaration Card. Document Controlled By: General Manager HSEQ & Risk Page 6 Allergen Management
2014 Compass Group Important In the event that the presence of an allergenic ingredient cannot be accurately identified and / or determined, advice must state that the product May contain.. the ingredient being questioned. In the event that the Head Chef and / or the Unit Manager is absent, advice to the Customer shall be that the product May contain the ingredient being questioned. Any incident or near miss involving allergens with Customers, must be reported through CHESS within 24 hours of the incident occurring. Changes Made WHAT WHO WHEN DA-OFI # First Issue J Whitely 27-Mar-2003 N/A Procedure amended to emphasise that the Allergen Information Notice is required to be on display in all areas where food is on display for serving to the consumer Corrected typographical error in document title; Included details of how Medirest Customers allergenic status is captured. Included a note relating to the classification of molluscs as crustacea for the purposes of allergen declaration. Molluscs added to areas where Crustacean are mentioned so the procedure aligns with the Allergen Declaration Card, Crustacea changed to Crustacean, section added on creating procedure/flow chart for managing dietary requirements with function bookings and service to the Customer, Last line referring to obtaining allergen information from your HSEQ Adviser removed due to all the information needed is in the procedure, Food Contamination procedure & report form, Standard Recipe Card and CHESS added to Documents, Site Manager changed to Unit Manager, section added to advise mandatory Allergen training and Allergen training added to Resources, section added to end of procedure regarding the reporting of incidents involving allergens. J Whitely 21-Jan-2010 N/A A Denny 19-Aug-2010 N/A S Walsh 27-Jun-2013 DA-OFI 352 J Collins 22-May-2014 DA-OFI 437 Document Controlled By: General Manager HSEQ & Risk Page 7 Allergen Management