Tip of the Week

We are coming up to a very busy time of year and often buying in new products and ingredients that differ from the normal menu to cater for parties and celebrations in the run up to Christmas.


Just a reminder to double check all ingredients to make sure your allergen Information is accurate.

  • Note all allergens contained in your raw ingredients (usually noted in BOLD on ingredient lists). Take care to check products ingredients as processed foods can contain surprising ingredients. For example, some processed turkey/ham/gammon contains milk solids.  Some pates contains dairy, some pickles contain mustard or are marinated in mustard seeds, some gravy mix contains milk, some sausages contain milk/gluten/mustard.
  • Double check your deliveries for any substitute items as the ingredients may differ.
  • Note all allergens contained in any sauces, marinades, garnishes, etc.
  • Look at the preparation of the product – is it marinated, floured, battered, mixed with any other ingredients, cooked in a fryer previously used for frying products containing gluten?  Note all allergens introduced during the preparation and cooking stage.
  • Is there any potential for cross contamination during preparation process?  For example, using the same batter for raw fish and onion rings could lead to cross contamination of fish on the onion rings that could be fatal for someone allergic to fish.  Use clean chopping boards for preparing sandwiches with different fillings, etc.


Update all your kitchen and Front of House Staff on any changes of allergens present in your dishes.  Ensure all seasonal staff are fully trained on your allergen procedures.

Weekly Food Fact

Crunchy, colourful red cabbage is at its best in November.  So versatile, goes well added to salads for a bit of crunch or cooked in red wine and spices with winter roasts.

Do you run your school catering in-house? Download the brochure below for information on keeping your catering team compliant and up to date with the latest legislation

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