MK Catering NE Ltd is committed to reducing the risk to all clients with regard to the provision of food and the consumption of allergens in food which could lead to an allergic reaction.
MK Catering monitors five key factors towards the successful management of harmful allergens:
1. Supplier product information
Working closely with suppliers to enable up to date and clear labelling of all products that may contain potentially harmful allergens.
Any new products supplied are routinely checked for allergen information.
2. Good kitchen and service practices
Working with an external food hygiene consultant who advise, train and audit the operation.
Working closely with the local EHO to ensure all current legislation is being adhered to.
3. Managing cross contamination
Maintaining rigid food hygiene standards throughout food handling areas.
Where allergenic ingredients are packaged openly/loosely, they are stored separately to reduce the risk of cross contamination.
Physical segregation within the production area is sought at all times.
All food handlers employed are trained in all areas of good food hygiene practice.
4. Effective training
Working with both the local EHO and a national food safety trainer.
All chefs hold an intermediate food hygiene certificate.
All food handlers hold a basic food hygiene certificate.
All food handlers adhere to the HACCP (Hazard Analysis & Critical Control Point) best practice food handling standards.
5. Good communication
Staff are trained to escalate any concerns a customer may have regarding food intolerance to a line manager if they are unsure of product content.