School Allergen Information and Cross-Contamination Procedure

This procedure applies where [school name] operates a food business or catering operation within the scope of food-allergen and labelling rules. It must reflect the meals, ingredients, preparation arrangements and people served by the school.

Responsibilities and information control

The person responsible for catering must maintain current ingredient and recipe information for the meals provided by [school name] and use that information to support the provision of allergen information.

Maintain an allergen matrix or equivalent record that relates the meals provided to their ingredients and allergen information. Update the record when a recipe, ingredient or meal changes.

Provide allergen information to people who need it before food is provided, using the arrangements established for [school name]. Follow the food-labelling rules applicable to the operation.

Meal labelling

Label meals clearly so that the allergen information associated with the meal can be identified from the current ingredient, recipe and allergen records.

Label takeaway meals clearly before they leave the catering operation. Ensure that the label remains associated with the correct meal.

Preparation controls

Before preparing food for a person with a food allergy, use the applicable ingredient and recipe information and apply the segregation arrangements used by [school name].

Clean utensils before each use. Wash hands thoroughly and regularly during food preparation and service.

Store ingredients and prepared foods separately. Use the storage and preparation arrangements established for the meals and ingredients handled by [school name].

Service and communication

Use the current allergen information when communicating with pupils, staff, visitors or other people receiving food. Do not rely on an outdated recipe, ingredient record, matrix or meal label.

If the applicable allergen information or labelling information cannot be confirmed for a meal, pause its provision until the information can be confirmed through the catering arrangements for [school name].

Cross-contamination

Apply the cleaning, handwashing, storage and segregation controls in this procedure to help avoid cross-contamination during food preparation.

The controls must be suitable for the meals prepared, the ingredients handled, the preparation arrangements used and the people served by [school name].