Top Tips and tricks to help get you started in the food and hospitality industry, covering a number of food allergens and where they are often found.
Chef Skills
Here is everything you need to know in terms of where you might find each of the 14 allergens. Under the new FSA Health & Safety regulations, all of these details are to be supplied either on a label or on information such as menus and chalkboards.
1. Celery
This includes celery stalks, leaves, seeds and the root called celeriac. It can be found in: Celery salt, salads, some meat products, soups and stock cubes.
2. Cereals containing gluten
This includes Wheat (such as spelt and Khorasan wheat/ kamut), rye, barley and oats is often found in foods which contain flour, such as some types of baking powder, batter, breadcrumbs, bread, cakes, couscous, meat products, pasta, pastry, sauces, soups and fried foods which are dusted with flour.
3. Crustaceans
Crabs, lobster, prawns and scampi are all crustaceans. Another ingredient that chefs are advised to look out for is shrimp paste, which is often used in Thai and South-East Asian curries or salads.
4. Eggs
Eggs are most commonly found in cakes, some meat products, mayonnaise, mousses, pasta, quiche, sauces and any pastries or other foods that are brushed or glazed with egg.
5. Fish
Products to look out for in regards to fish are some fish sauces, pizzas, relishes, salad dressings, stock cubes and Worcester sauce.
6. Lupin
Lupin is a kind of flower but is also sometimes found in flour. Lupin flour and seeds are normally used in some types of bread, pastries and occasionally in pasta.
7. Milk
Milk is most commonly used in butter, cheese, cream, milk powders and yoghurts. It can also be found in foods brushed with milk, and in powdered soups and sauces.
8. Molluscs
Molluscs include foods such as mussels, land snails, squid and whelks, but can also be commonly found in oyster sauce and is also sometimes used as an ingredient in fish stews.
9. Mustard
Liquid mustard, mustard seeds and mustard powder are all considered within this category. Mustard can also be
found in breads, curries, marinades, meat products, salad dressings, soups and sauces.
10. Nuts
The nuts considered in this category do not include peanuts because peanuts are a legume and grow underground. This category strictly refers to nuts which grow on trees, so for example cashew nuts, almonds and hazelnuts. These nuts can be found in bread, biscuits, crackers, desserts, nut powders (which are often used in Asian curries), stir-fried dishes, ice cream, marzipan (almond paste), nut oils and sauces.
11. Peanuts
As mentioned above, peanuts are considered a legume and grow underground. They are often used as an ingredient in biscuits, cakes, curries, desserts, sauces (such as satay source) as well as in groundnut oil and peanut flour.
12. Sesame Seeds
These seeds can often be found in bread (for example, they are often found sprinkled on hamburger buns), as well as breadsticks, houmous, sesame oil and tahini. They are sometimes toasted and used in salads.
13. Soya
Soya is mostly an ingredient commonly used in oriental food. It is often found in bean curd, edamame beans, miso paste, textured soya protein, soya flour or tofu. It can also commonly be found in desserts and ice cream, as well as meat products, sauces and vegetarian products.
14. Sulphur Dioxide (sometimes known as sulphites)
Sulphites are most commonly used in dried fruits like raisins, dried apricots and prunes. It can also be found in meat products, soft drinks, vegetables as well as in wine and beer. People with asthma have a higher risk of developing a reaction to sulphur dioxide.
More information on all the allergens, as well as further updates in the health and safety rules and regulations, can be found at either:
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