School allergen and food-hygiene procedure

Scope and applicability

This procedure applies conditionally where the school operates a food business or catering operation that provides food to pupils, staff or the public. The controls used must reflect the school's menus, recipes, ingredients, preparation methods and affected staff.

Allergen information and labelling

Where the school operates an in-scope food business or catering operation, it must provide allergen information and comply with applicable food labelling rules.

Allergen information must be based on the food being provided, including the relevant menu, recipe and ingredient information. Food provided for takeaway must be labelled clearly.

Controls to reduce allergen cross-contamination

For meals prepared or served for people with food allergies, use practical controls to reduce allergen cross-contamination during food preparation.

Clean utensils before each use. Wash hands thoroughly and regularly. Store ingredients and prepared foods separately. Take steps to avoid cross-contamination in food preparation.

Changes to food processes

When food processes or food safety management arrangements change, make all affected food-business staff aware of the changes.

Provide training to staff when food processes are changed.