Food information Regulation 2014- Allergen labelling

At Millstead School we provide food throughout the school day for our pupils staff and occasionally visitors. 

Our premises are regularly inspected by the Local Environmental Health Officer who uses the Food Hygiene Rating Scheme to rate the hygiene standards of our school.

The school catering company Food for Thought is responsible for the food provision at the school.

Our catering team are based in the school kitchen between 9am and 3pm.  

Please contact school and make an appointment if you would like to discuss any allergen issues.

If the allergen information is provided orally there must be a way for:

• this information to be verifiable if checked by others
• it to be confirmed as accurate
• the same information to be consistently given every time

If ingredients are to be reported verbally then suggested best practice would be to nominate one member of the catering staff to field enquiries.
 

The 14 Allergens

• Celery - This includes celery stalks, leaves and seeds and celeriac. It is often found in celery salt, salads, some meat products, soups and stock cubes
• Cereals containing gluten -  This includes wheat (such as spelt and Khorasan wheat/Kamut), rye, barley and oats. It is often found in foods containing flour, such as some baking powders, batter, breadcrumbs, bread, cakes, couscous, meat products, pasta, pastry, sauces, soups and foods dusted with flour. The cereal will need to be declared. However, it is up to you if you want to declare the presence of gluten with this.
• Crustaceans  - This includes crabs, lobster, prawns and scampi. It is often und in shrimp paste used in Thai curries or salads.
• Eggs - This is often found in cakes, some meat products, mayonnaise, mousses, pasta, quiche, sauces and foods brushed or glazed with egg.
• Fish -  This is often found in some fish sauces, pizzas, relishes, salad dressings, stock cubes and in Worcestershire sauce.
• Lupin - This includes lupin seeds and flour, and can be found in some types of bread, pastries and pasta.
• Milk - This is found in butter, cheese, cream, milk powders and yoghurt. It is often used in foods glazed with milk, powdered soups and sauces.
• Molluscs - This includes mussels, land snails, squid and whelks. It is often found in oyster sauce or as an ingredient in fish stews.
• Mustard - This includes liquid mustard, mustard powder and mustard seeds. It is often found in breads, curries, marinades, meat products.
• Nuts - This includes almonds, hazelnuts, walnuts, cashews, pecan nuts, Brazil nuts, pistachio nuts, macadamia or Queensland nuts. These can be found in breads, biscuits, crackers, desserts, ice cream, marzipan (almond paste), nut oils and sauces. Ground, crushed or flaked almonds are often used in Asian dishes such as curries or stir fries.
• Peanuts - This can be found in biscuits, cakes, curries, desserts and sauces such as for satay. It is also found in groundnut oil and peanut flour.
• Sesame seeds - This can be found in bread, breadsticks, houmous, sesame oil and tahini (sesame paste).
• Soya  - This can be found in bean curd, edamame beans, miso paste, textured soya protein, soya flour or tofu. It is often used in some desserts, ice cream, meat products, sauces and vegetarian products.
• Sulphur dioxide - This is often used as a preservative in dried fruit, meat products, soft drinks and vegetables as well as in wine and beer.