A mini-guide to using our Food Allergen Management Software software to manage and communicate the allergens present in the catering and hospitality food you’re serving.
How can I comply with the Food Information Regulations 2014 (FIR)?
Part of this legislation includes new rules on the provision of allergen information, which applies to all food businesses including hospitality and catering. It says that you must provide accurate allergen information on all food that you serve, either in written or verbal form. To do this, you first need to know what allergens are in each of your dishes, recipes or menus, and then you need to communicate that to the end consumer.
Saffron catering software allows the tagging of ingredients with the 14 primary allergens and sub allergens, this information can be entered manually, imported or through a direct feed from your suppliers. Once this information is attached to stock items, the recipes automatically pull through the allergens from each ingredient and an allergen profile for each dish is created. You can then see which allergens are present in which recipes and take action to change that, if you want to do so. This information can then be reported on, to ensure you are complying with the FIR legislation.
How should I communicate allergen information to my customers?
The legislation says that you must provide allergen information to your customers. You can use the allergen information calculated by Saffron to communicate this to your customers in tandem with our Saffron Allergy Web Portal. The Web Portal is a customer-facing webpage which shows your customers an accurate, real-time allergen profile of each dish: allowing them to make informed choices.
Calculating the allergen profile of your food
How can I calculate the allergens in my dishes?
The allergens attached to your ingredients are pulled through once you use them in a recipe, this gives you a list of allergens present in your recipe. If you use the software to change an ingredient in that recipe, it will recalculate the new allergen profile of that dish with the new ingredient.
How can I see both primary allergens and sub allergens within a recipe?
Saffron has the 14 primary allergens in the system along with the sub allergens of gluten and nuts – as this breakdown is required in line with the FIR legislation.
How do I know if there is missing or incomplete allergen information in any dishes?
Saffron flags up if there is any allergen information missing from your recipes, so you can easily see which ingredient this refers to. Armed with this information, you may choose to skip or substitute an ingredient with missing allergen information – especially if you are creating an allergen-free recipe or menu. You are also able to report on all ingredients that are missing allergen information.
How do I update my recipes should the allergen profile of an ingredient change?
By changing an ingredient’s allergen profile (either manually or automatically from your suppliers’ databases), your recipes will in turn automatically be updated. If you need to use a substitute ingredient in your dish, the allergen profile of the recipe will be updated too as the information is attached to the stock item and not the recipe. That means changing a stock item (ingredient) will change the allergen profile of the recipe.