This policy supersedes any other policy on the control of allergens within Braehead Foods and The Cook School, by Braehead Foods Ltd (“the Company”).
The company has identified the requirements of the “EU Food Information for Consumers Regulation 2014”, to identify known allergens as identified in schedule Food Allergen Labelling and Information EU Regulation 1169/2011..
The company handles all products on site including nuts, milk, gluten, egg, soya, sulphites, fish, celery sesame seeds, mustard, crustaceans, molluscs, wheat, maize and lactose.
There is an allergen spillage kit located in production kitchen and warehouse, and all staff have been briefed on the correct procedure to follow in the event of a spillage.
The company will assess each product manufactured on site, to identify other allergens within products which will need to be identified during production and for the purpose of labelling.
All products will be labelled as accurately as possible from the information provided, site information will be provided covering colour coding of containers and lines segregated through time or cleaning practices to prevent the cross contamination of products.
In the event of significant commercial advantage, approval can be granted, although a full review of the sites HACCP system will occur prior to the progression of any development work.
The “company” will perform non routine analysis within the year to verify that raw materials and or the manufacturing process adequately controls allergens.
If you notify us of an allergy, we will do our upmost to accommodate you.
However, we have a legal responsibility to inform you that all 14 major allergens are handled in the factory and in the Cook School, and therefore at no time can we guarantee to be ‘free from’ any allergens.