UKHospitality has said that hospitality venues should be able to develop allergen management plans that work best for their operations and customers.
Whole supply chain approach
In its response to the Food Standards Agency (FSA) consultation on best practice guidance for allergen information for non-pre-packed foods, UKHospitality reiterated the importance hospitality businesses place on allergen management.
It highlighted the difference in operations that exist across the sector and how a ‘one-size-fits-all’ approach would not be suitable.
It also suggested the guidance take a whole supply chain approach in order to improve the flow of information reaching hospitality businesses at the end of the supply chain.
Kate Nicholls, Chair, UKHospitality
Kate Nicholls, Chief Executive of UKHospitality, said: “Keeping our customers safe is hospitality’s main priority. There has been a significant focus on and investment in allergen management in recent years and further guidance for out of home businesses is positive.
“Our view is that flexibility to provide allergen information based on the business operation should underpin this document. What works for a restaurant providing table service might not necessarily work for a small café serving takeaway coffee.
“The current guidance does, to an extent, recognise that fact, but we would urge them to make it a guiding principle.
“This guidance is also an opportunity to take a whole supply chain approach. A perennial problem for hospitality businesses is the volatility that exists in the supply chain, with many kitchens having to regularly substitute products with new ingredients.
“Guidance for suppliers to actively inform hospitality businesses at the end of the supply chain if an ingredient or allergen has been substituted or added would be extremely useful in ensuring information is live and up to date.
“We’ve been pleased to have extensively engaged with the FSA on this important guidance and we look forward to continuing that dialogue to ensure it works for all parties.”
