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Old 12-26-2007, 12:41 PM   #8
chinesebob
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Join Date: 04-07-07
Location: Westerville,OH
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This is the check list that I used but here it's published from a health safety site. - but it's become standard practice. Oddly enough it's in a New Zealand site.

http://www.nzfsa.govt.nz/publication...08/page-14.htm
Managing allergens in your food business

Food recalls involving allergens are common. The majority of allergen recalls handled by NZFSA involve mislabelling or undeclared allergens. Others include cross-contamination.
If you run a food business, here are some things you could do to start managing the risks around food allergens:
• keep accurate written details about all the ingredients of prepared food, as well as pre-packed foods
• ensure your ingredient lists are up to date
• if you change the ingredients in one of your products, make sure you also update your labels and the ingredient information you make available to your customers
• destroy all old labels and lists as soon as they have been updated (but keep a copy for future reference in case of problems)
• check all the ingredients in the dish/recipe (and what they contain) as well as what you use to cook the dish with, or garnish, eg: don’t fry food in oil that has previously been used to fry food that may have contained an allergen
• clean all surfaces and utensils that may have been used to prepare foods containing allergens
• if there is any doubt about whether a food contains even a small amount of an allergen, tell the customer – don’t guess!
• store allergenic foods in separate containers,
• separated from other foods
• use paper towels for drying hands rather than cloth towels
• make sure all staff are aware of the serious consequences of food allergies and ensure regular training is provided to all staff employed in business.
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Chinesebob - Central Ohio
A Chinese speaking white guy in search of the perfect bbq.
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