Food Hygiene & Allergen Compliance: Best Practices for Kitchen Porters & Chefs

Statutory Allergen & Hygiene Protection

Under the Food Information (Amendment) (England) Regulations (Natasha's Law) and the Food Safety Act 1990, hospitality venues face severe criminal and reputational penalties for allergen oversights. A&T ensures every placed worker holds valid, audited Food Safety accreditation.

The 14 Major Statutory Allergens:

Celery, Cereals containing gluten, Crustaceans, Eggs, Fish, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame seeds, Soya, Sulphur dioxide.

Kitchen Stewarding Standards:

• Segregated prep boards (Purple for allergen-free prep; Yellow for cooked meats; Red for raw meats).
• Mandatory 48-hour sickness stand-down protocols following gastrointestinal symptoms.
• High-temperature sanitization cycles (82°C+) for banquet glassware and cutlery.