Corr's Corner rises to the challenge.
www.corrscorner.com www.allergyni.co.uk
Pictured, receiving an award from Maureen Paul of Allergy NI for sterling efforts in food safety, is Gary Kiely, chef at Corr's Corner, Newtownabbey. Gary rose to the challenge when the hotel was asked to cater for 160 severely allergic young people, their parents and friends at the AllergyNI "Young Person of the Year" Award. The award, which was instigated following the tragic death of 17 year old Belfast girl Jane McVeigh, in December 2006 encourages children and young people to raise awareness of allergies. This year first prize was awarded jointly to sisters Louise and Edel Connolly from Dublin.
Allergyaudit.com was responsible for the delivery of food allergy training to the staff at Corr's Corner and is very pleased to be associated with the event, the first time catering has been organsied for such a large number of severely allergic young people.
Training for caterers- Has your business been allergyaudited yet?
Caterers are required to apply food safety management procedures based on the principles of Hazard Analysis and Critical Control Points (HACCP) to their businesses. These procedures must be documented in a food safety management system and must identify and control hazards at critical points during food production.
The traditional food safety management plan has focussed heavily on physical chemical and microbiological hazards, but there is another hazard, food allergy/intolerance and this is an emerging problem for catering businesses.
Many customers will enquire about foods and ingredients which they want to avoid and businesses must be prepared to respond to those queries. The consequences of the supply of food which the customer wishes to avoid could be very serious. Training will assist caterers in understanding the hazards posed by food allergy/intolerance. It will help them to assess and control those hazards by applying good practice standards and will help them to meet the customer’s dietary needs.
Training is available on the island of Ireland, in half or full day sessions depending on the number of staff with a maximum of 20 people per sesion.We can arrange closed session training at your premises and it will be cost effective because, subject to you having a suitable training room, we go to you, cutting down on staff travelling costs, minimising disruption to work rotas and the time staff will be away from their duties.
Topics covered include,
the reasons for food avoidance including intolerance and allergy
knowledge of the major food allergens
the percentage of the population who are food allergic or intolerance
the symptoms of an allergic/ intolerance reactions
the most severe reaction (called anaphylaxis or anaphylactic shock)
emergency treatment of a severe reaction
the caterer’s legal position including the food safety management plan(HACCP) and establishing due diligence
Practical management of food allergy within storage, preparation and service as part of your food safety management system. This includes identifying hidden ingredients, understanding food labelling, controlling cross contamination and menu writing plus implementing procedures to help you serve the allergic/ intolerant customer safely
Due diligence demands the control of food allergens. Can you claim the due diligence defense in respect of your business?
If you would like further information on how we can be of service to your establishment, please use the contact options specified on the home page.
Gluten intolerant then visit www.theglutenfreefoodie.com