Allergen Statement

The majority of our food is prepared fresh in house every day, and this means that

whilst we try our very best to ensure that no cross contamination takes place with

regards to allergens, we cannot ensure that our products are 100% allergen free or

have not come into contact in some way with products that have different allergens.

Your safety, is paramount to us which is why we feel it is only right to explain how

our allergens are managed and why we can never 100% guarantee that our products

are allergen free or, have not come into contact with another product that has

different allergens at source Also you have core ingredients that I have no control over

We are not a Flour / Wheat / Oat or Nut free zone and we do handle all in our

kitchens on a daily basis

HOWEVER

we have double cleaned the prep area

we have made the coeliac lunch first

wrapped and labelled it accordingly

BUT we can not 100% guarantee any allergen – we can do our upmost with best

practice, and following EHO code of practice

Allergen Policy

1. Purpose

The purpose of this policy is to ensure that all food prepared and served at

Farmhouse Catering is safe for customers with food allergies or intolerances. We

aim to handle allergens responsibly and provide accurate information to help our

guests make informed choices.

2. Scope

This policy applies to all employees involved in the preparation, handling, display,

and serving of food at Farmhouse Catering, including buffet service, takeaway, and

catering operations.

3. Our Commitment

We are committed to:

• Providing clear and accurate allergen information to all customers.

• Preventing cross-contact between allergenic and non-allergenic foods wherever

possible.

• Training our staff so they understand how to manage allergens safely.

• Complying with all relevant food safety and allergen labeling laws.

4. Major Allergens

We recognize the following as common allergens (as defined by UK/EU/FDA

regulations): Cereals containing gluten, Crustaceans, Eggs, Fish, Peanuts, Soybeans,

Milk, Tree nuts, Celery, Mustard, Sesame, Sulphur dioxide/sulphites, Lupin, and

Molluscs.

5. Allergen Management at the Buffet

5.1 Ingredient Control

We obtain allergen information from all our suppliers for every ingredient and

product. Ingredient labels are checked and allergen details are recorded on our

Allergen Matrix (kept in the kitchen and available to customers on request).

5.2 Food Preparation

All staff follow good hygiene practices to reduce the risk of cross-contact. Separate

utensils, chopping boards, and containers are used where possible for allergen-free

dishes. Hands and surfaces are thoroughly washed between tasks.

5.3 Buffet Display

Each dish that is allergen free is clearly labeled with allergen information using

signs or icons. Dishes containing nuts, shellfish, or gluten are placed separately

when space allows.

5.4 Communication with Customers

Staff are trained to answer allergen questions confidently and accurately. Customers

with allergies are encouraged to speak to a member of staff before selecting food.

We make every effort to accommodate allergen needs, but we cannot guarantee

dishes are completely free from traces due to a shared kitchen environment.

5.5 Training

All kitchen and service staff receive annual allergen awareness training. New

employees are trained on allergen control during their induction.

5.6 Incident Response

Any suspected allergen incident is treated as a serious matter. The affected food is

removed immediately, and the manager investigates and records the event.

Corrective action and retraining are carried out if needed.

6. Review

This policy is reviewed annually or whenever menu items or supplier ingredients

change.

Approved by: Tammy Ede

Position: Manager/Owner

Date: December 18, 2025

Next Review Date: _ October 18, 2026