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New Line Listing or Changing the Menu:
Changing the menu or introducing new or substitute ingredients present some challenges.
When reviewing a recipe or creating a new one:
List the ingredients you use in the dish in their raw state in the order of their quantity
Check the ingredient list of every processed ingredient to be used, ensure that the allergens are identified for
each ingredient component. Ensure you check risk of cross contamination from other allergenic sources (either
where the ingredient is produced or in the preparation, storage or display before service)
Record the detail in a format that can be understood by all
For Example: An Allergen Matrix:
Note: The exact source of Cereals Containing Gluten must be stated e.g.
Wheat, rye, barley, oats etc. and exact source of Nuts e.g.cashew, almond, hazelnut etc.
Declaration: The above information is specific to each dish, while every effort has been made during the
preparation of this food; there is a risk of cross contamination of allergens.
For further information, please contact a member of staff
This guidance has been put together by Musgrave Wholesale Partners and is intended to be used as a guide to interpret the Food Information to Consumers Regulation
which is effective from 13th December 2014. This guidance does not constitute legal advice and does not bind Musgrave Wholesale Partners in any way