In an age of allergies and food intolerances, it's important to be able to reliably answer questions about specific allergens in catering. To offer customers the best service, it should be clearly documented which dishes contain which allergens, and this information should be carefully maintained. There's also plenty to consider when it comes to storage and preparation. Our checklist helps you prepare safe food and be ready for any question.

Goods receiving

• Is allergen information documented at the time of ordering and purchasing?
• Are specifications available?
• Is documentation updated when switching suppliers or brands?
• Do the order, the purchased goods, and the goods actually used match the recipe?

Storage

• Are substitute products (lactose-free milk, gluten-free baked goods) kept in stock?
• Are ingredients labeled when decanted and stored in sealed containers?
• Has the prevention of allergen cross-contamination been checked, and are suitable measures in place?

Preparation

• Are allergen-friendly dishes prepared in dedicated work areas?
• Alternatively, is a time-based separation possible: allergen-free before allergen-containing?
• Are there checklists for special dietary requirements ("may eat, may not eat")?
• Is care taken as part of good hygiene practice to avoid allergen cross-contamination?
• Is staff trained in personal and hand hygiene?
• Are interim and final cleanings carried out?
• Is the cleaning of work surfaces and equipment checked?
• Is allergen cross-contamination via equipment checked?
• Is production done according to recipe?
• What is used for seasoning?
• How are recipe deviations documented?
• How are overproduction and leftovers handled?
• Are retained samples taken? (not mandatory)

Serving

• Is service staff trained (e.g. on cross-contamination, in-house allergen information)?
• Is in-house allergen information communicated?
• Is handling of recipe deviations explained?
• Who answers customer questions?
• Is information about allergen cross-contamination communicated?
• Are portioned dishes for allergy sufferers properly covered and labeled?
• Are allergen-friendly dishes served first (reducing the risk of mix-ups)?
• Who is responsible for handling an emergency, and how?

The heycater! allergen concept at a glance

• We handle the mandatory-to-declare major allergens responsibly.
• Especially when preparing dishes for people with allergies, we take great care as part of good hygiene practice to avoid allergen cross-contamination.
• As part of our allergen concept, we provide information about the ingredients used in our own recipes.
• Trace labeling of raw materials/ingredients used is not covered.
• We pass on allergen information for our own recipes as well as allergen information from our suppliers.
• This information is available in our written documentation. We always ensure allergen information is up to date and accurate.

The following substances should be declared:

• Gluten-containing grains: wheat, rye, barley, oats, spelt, kamut
• Crustaceans
• Eggs
• Fish
• Peanuts
• Soy
• Milk
• Tree nuts: almonds, hazelnuts, walnuts, cashews, pecans, brazil nuts, pistachios, macadamia nuts
• Celery
• Mustard
• Sesame seeds
• Sulfur dioxide and sulfites
• Lupin
• Soft cheese

heycater! supports your catering business

At heycater!, we have extensive experience in the catering industry and support catering businesses like yours in generating more bookings and increasing revenue. With our tips, we help new caterers and businesses in particular that are just getting started with catering as a business model. We keep an eye on trends and legislation to support you and your business as best we can. Want to become a heycater! partner and benefit from our reach and expertise? Sign up now and we'll discuss the next steps!