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Health and safetyFood Information Regulations (NI) 2014

To ensure that customers enjoy their hospitality experience, they must feel safe. Employees must also feel protected so they can carry out their job efficiently and there are a number of laws that protect all parties.

Part of Hospitality (CCEA)Food preparation and service

Food Information Regulations (Northern Ireland) 2014

This piece of legislations states that all outlets within the hospitality industry must clearly identify and provide information on any allergic ingredients within foods that they use or sell. This applies to all catering establishments.

Allergic reactions can make people very ill and can even cause death. The only way to avoid getting ill is to ensure they don鈥檛 consume the foods that they are allergic to.

The Food Standards Agency (FSA) have identified 14 major allergens that can cause an allergic reaction. This law states that all 14 allergens must be clearly identified.

If the information is not visible or provided up front, then customers should be signposted to where it can be obtained.

It is vital that allergen information is kept up to date by ensuring that allergen information is available for any new products or dishes added to a menu.

Legal responsibility of employersLegal responsibility of employees
  • Provide the correct allergen information relating to the ingredients
  • Keep staff trained and informed
  • Signpost allergen information e.g. on a menu, written on a chalkboard or given verbally by the server
  • Keep accurate records of all ingredients within the food
  • Have a folder of recipes that customers can view to check the ingredients used in a dish. This is often kept at the pay point in the restaurant for easy access
  • Know and understand the various allergens and where to find the information
  • Use the same recipes every time and never change an ingredient without updating the information in the recipe folder
  • Keep a copy of the ingredient information on labels of pre-packed foods for example, sauces, desserts etc.
  • Ensure that ingredients are kept in the original containers which are appropriatly labelled or keep a copy of the labelling information in a central place
  • Check deliveries to ensure the correct information is included and the order is correct
  • Separate preparation areas should be identified in the kitchen when using very high risk food like peanuts
Legal responsibility of employers
  • Provide the correct allergen information relating to the ingredients
  • Keep staff trained and informed
  • Signpost allergen information e.g. on a menu, written on a chalkboard or given verbally by the server
  • Keep accurate records of all ingredients within the food
  • Have a folder of recipes that customers can view to check the ingredients used in a dish. This is often kept at the pay point in the restaurant for easy access
Legal responsibility of employees
  • Know and understand the various allergens and where to find the information
  • Use the same recipes every time and never change an ingredient without updating the information in the recipe folder
  • Keep a copy of the ingredient information on labels of pre-packed foods for example, sauces, desserts etc.
  • Ensure that ingredients are kept in the original containers which are appropriatly labelled or keep a copy of the labelling information in a central place
  • Check deliveries to ensure the correct information is included and the order is correct
  • Separate preparation areas should be identified in the kitchen when using very high risk food like peanuts
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Food Hygiene Rating Scheme 2011 (FHRS)
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