School Food Hygiene and Allergen Control Procedure

This procedure applies where the school operates a food business or catering operation that provides food to pupils, staff or the public. The allergen and cross-contamination controls apply where meals are prepared or served for people with food allergies.

Responsibilities

The person responsible for the food operation, [food procedure lead], should ensure that staff involved in food preparation, handling, storage or service follow this procedure and that allergen information is available.

Allergen information and labelling

Where the school operates a food business, it must provide allergen information and comply with applicable food labelling rules.

Maintain current ingredient information and an allergen matrix for food provided by the school. Make allergen information available to the person requesting or receiving the food through [allergen information method].

Label takeaway meals clearly before service or collection. The label should identify the meal and present the applicable allergen information.

Food preparation and cross-contamination prevention

For meals prepared or served for people with food allergies, clean utensils before each use.

Wash hands thoroughly and regularly during food preparation and handling.

Store ingredients and prepared foods separately. Follow the school's designated storage arrangement at [food storage location].

Take steps to avoid cross-contamination during food preparation, including the utensil-cleaning, handwashing and segregation controls in this procedure.

Service of meals for people with food allergies

Before serving a meal for a person with a food allergy, use the available ingredient and allergen information to provide the applicable allergen information and ensure that the meal is clearly identified.

If the required allergen information is not available, refer the matter to [food procedure lead] before the meal is served.

Local arrangements

The school should record its food service arrangements, the method used to provide allergen information and the location used for separate storage at [local food arrangements location].