[0:00] Welcome to lesson 2.1, overview of the
[0:02] 14 regulated allergens.
[0:05] In the UK, food businesses must provide
[0:07] information when any of the 14 regulated
[0:10] allergens are used as ingredients in
[0:12] food or drink. The 14 allergens are
[0:15] celery, cereals containing gluten,
[0:17] crustaceans, eggs, fish, lupin, milk,
[0:21] mollusks, mustard, peanuts, tree nuts,
[0:24] sesame, soya, and sulfur dioxide or
[0:27] sulfites above certain levels.
[0:30] These allergens must be taken seriously
[0:32] because they can cause allergic
[0:33] reactions, intolerances, or other
[0:36] serious health effects in some
[0:37] customers. At level two, you do not only
[0:40] need to remember the list. You also need
[0:43] to understand where these allergens may
[0:45] appear in real food work. For example,
[0:49] milk may be found in butter, cream,
[0:51] cheese, sauces, desserts, and some bread
[0:54] products.
[0:55] Mustard may be in dressings, marinades,
[0:57] and mayonnaise.
[0:59] Sesame may be on burger buns, in hummus,
[1:02] tahini, sauces, or seed mixes.
[1:05] Gluten may be in flour, breadcrumbs,
[1:08] batter, pastry, pasta, and thickened
[1:11] sauces. Allergens can also be hidden
[1:13] inside boughtin ingredients, ready-made
[1:16] sauces, spice mixes, stock powders,
[1:18] desserts, marinades, and processed
[1:21] foods. This is why staff must always
[1:24] check accurate information before
[1:25] answering customers. A food may not look
[1:28] like it contains an allergen, but the
[1:30] recipe, supplier label, or preparation
[1:33] method may show otherwise.
[1:35] The key message is simple. Know the 14
[1:37] regulated allergens. Understand where
[1:39] they may be found and never rely on
[1:41] appearance, memory, or guesswork.
[1:45] Welcome to lesson 2.2, cereals
[1:47] containing gluten, milk, and eggs. In
[1:50] this lesson, we will look at three major
[1:52] allergen groups that appear in many
[1:54] everyday foods. Cereals containing
[1:56] gluten, milk, and eggs. Cereals
[1:59] containing gluten include wheat, rye,
[2:02] barley, and oats. Gluten may be found in
[2:05] flour, bread, pasta, pastry, cakes,
[2:09] biscuits, breadcrumbs, batter, pizza
[2:11] bases, sauces, soups, and some processed
[2:14] foods. Wheat can also appear in
[2:17] ingredients such as couscous, semolina,
[2:19] and some thickeners.
[2:21] Milk is another common allergen. It may
[2:24] be found in butter, cheese, cream,
[2:27] yogurt, milk powder, whey, casein,
[2:30] custard, chocolate, desserts, sauces,
[2:33] mashed potato, baked goods, and some
[2:35] ready-made meals. Eggs may be found in
[2:38] cakes, mayonnaise, dressings, pasta,
[2:41] pastry, battered foods, desserts,
[2:44] glazing, sauces, and some processed
[2:46] products. These allergens can be
[2:49] obvious, but they can also be hidden.
[2:52] For example, a sauce may contain milk
[2:54] powder, a burger bun may contain egg, or
[2:56] a soup may be thickened with wheat
[2:58] flour. Cross contact is also a risk. A
[3:02] gluten-free order may become unsafe if
[3:04] prepared on a flower-covered surface. A
[3:07] dairfree sandwich may become unsafe if
[3:09] made with a knife used for cheese. An
[3:12] egg-free order may be affected by shared
[3:14] mayonnaise utensils.
[3:16] As a level two food handler, you must
[3:19] check labels, recipes, and allergen
[3:21] information before answering customers.
[3:24] You must also follow cleaning,
[3:26] separation, and communication
[3:27] procedures.
[3:29] The key messages: gluten, milk, and eggs
[3:31] are common in food businesses, so never
[3:33] assume they are absent.
[3:36] Always check. Welcome to lesson 2.3.
[3:40] Peanuts, tree nuts, and sesame. Peanuts,
[3:43] tree nuts, and sesame are important
[3:45] allergens because they can cause serious
[3:47] reactions in some customers and they are
[3:49] often found in foods where staff may not
[3:52] expect them. Peanuts are not the same as
[3:54] tree nuts. Peanuts are legumes, but they
[3:58] are still one of the 14 regulated
[3:59] allergens.
[4:01] They may be found in peanut butter, saté
[4:03] sauce, desserts, sauces, snacks, oils,
[4:07] toppings, confectionary, and some world
[4:09] food dishes. Tree nuts include almonds,
[4:12] hazelnuts, walnuts, cashews, pecans,
[4:16] Brazil nuts, pistachios, and macadamia
[4:19] nuts. These may be found in cakes,
[4:22] biscuits, pastries, desserts, pesto, nut
[4:25] butters, cereals, toppings, salads,
[4:29] chocolates, and sauces.
[4:31] Sesame may be found in sesame seeds,
[4:33] tahini, hummus, burger buns, bread,
[4:36] crackers, sauces, dressings, and some
[4:39] spice mixes.
[4:40] These allergens can also spread through
[4:42] cross contact.
[4:44] For example, a knife used to cut a
[4:46] nutcake could transfer nut traces to
[4:48] another dessert. Sesame seeds from
[4:51] burger buns may fall into preparation
[4:53] areas. A spoon used in peanut sauce
[4:56] could contaminate another source. For
[4:59] customers with serious allergies, even a
[5:01] small amount can be dangerous. As a
[5:04] level two food handler, you must keep
[5:06] allergen ingredients labeled, stored
[5:08] safely, and separated where possible.
[5:11] Use clean utensils and follow the
[5:13] business procedure when preparing
[5:14] allergen orders. The key message is
[5:17] peanuts, tree nuts, and sesame can
[5:20] appear in obvious and hidden places.
[5:23] Always check ingredients carefully and
[5:25] control cross contact.
[5:27] Welcome to lesson 2.4. Fish,
[5:29] crustaceians, and molllesks.
[5:32] Fish, crustaceians, and molllesks are
[5:34] three separate allergen categories, and
[5:36] food handlers must understand the
[5:38] difference. Fish includes foods such as
[5:41] cod, salmon, tuna, hadock, anchovies,
[5:44] and fishbased ingredients.
[5:47] Fish may be found in fish sauces,
[5:49] worstersha sauce, Caesar dressing,
[5:51] stock, curry pastes, pates, seafood
[5:54] dishes, and some flavorings.
[5:56] Crustaceans include prawns, crab,
[5:59] lobster, crayfish, and shrimp.
[6:02] These are common in seafood dishes,
[6:04] curries, noodles, soups, sauces, buffet
[6:07] foods, and mixed starters.
[6:10] Mollisks include muscles, clams,
[6:12] oysters, scolops, squid, octopus,
[6:15] cockals, welks, and snails.
[6:18] These may appear in seafood dishes,
[6:20] pyella, pasta, stews, sauces, and some
[6:23] specialist dishes. A customer may be
[6:26] allergic to one type of seafood and not
[6:28] another. So staff should not group
[6:30] everything together casually. Always
[6:32] check the exact ingredient and allergen
[6:34] information. Cross contact can also
[6:37] happen easily. For example, using the
[6:40] same fryer for breaded fish and chips
[6:42] may affect customers with fish or gluten
[6:44] concerns.
[6:46] Using the same grill, tongs or chopping
[6:48] board for prawns and other food can
[6:50] transfer crustation allergen. Fish and
[6:53] seafood ingredients can also be hidden
[6:55] in sauces and pastes, especially in some
[6:57] Asian style, Mediterranean, or prepared
[6:59] foods. As a level two food handler, you
[7:03] must check labels, recipes, supplier
[7:05] information, and preparation methods
[7:07] before answering. You must also
[7:10] communicate clearly with the kitchen.
[7:12] The key messages, fish, crustaceians,
[7:15] and molllesks are separate allergens.
[7:18] Check carefully, avoid assumptions, and
[7:20] control cross contact.
[7:23] Welcome to lesson 2.5. Soya, mustard,
[7:26] celery, and lupin. Soya, mustard,
[7:30] celery, and lupin are allergens that can
[7:32] be easy to miss because they are often
[7:33] used as ingredients inside other
[7:35] products.
[7:37] Soya may be found in soy sauce, tofu,
[7:40] soya milk, meat substitutes, sauces,
[7:43] marinades, desserts, chocolate, bread
[7:45] products, and some processed foods. It
[7:48] may also appear as soy flour, soya
[7:51] protein, textured vegetable protein, or
[7:53] lessin.
[7:54] Mustard may be found in mustard sauce,
[7:57] dressings, marinades, mayonnaise, spice
[8:00] mixes, chutneys, pickles, sauces, and
[8:03] ready-made meals. It may be listed as
[8:06] mustard powder, mustard seed or mustard
[8:08] oil. Celery may be found in soups,
[8:11] stocks, sauces, salads, seasoning mixes,
[8:15] stuffing, ready meals, buons and
[8:17] vegetable bases.
[8:19] It may appear as celery stalk, celery
[8:21] seed, celery salt or celery.
[8:25] Lupin is less common but still
[8:26] important. It may be found in some
[8:29] breads, pastries, pasta, gluten-free
[8:32] products, flowers, and baked goods. For
[8:35] example, a soup may not visibly contain
[8:38] celery, but the stock powder may contain
[8:40] celery salt. A sauce may not taste
[8:43] strongly of mustard, but mustard powder
[8:45] may be part of the seasoning blend.
[8:47] These allergens show why guessing is
[8:49] dangerous.
[8:51] Staff should not rely on taste,
[8:53] appearance, or memory. ingredients,
[8:56] labels, recipes, and allergen records
[8:58] must be checked. As a level two food
[9:01] handler, report any supplier or
[9:03] ingredient changes because allergen
[9:05] information may need updating. The key
[9:08] message is soya, mustard, celery, and
[9:10] looping can be hidden in prepared
[9:12] ingredients. So, always check before
[9:14] giving allergen information.
[9:16] Welcome to lesson 2.6. Sulfur dioxide
[9:19] and sulfites.
[9:21] Sulfur dioxide and sulfites are
[9:23] regulated allergens when they are
[9:25] present above certain levels. They are
[9:27] often used as preservatives in food and
[9:29] drink. Sulfites may be found in dried
[9:32] fruit, wine, cider, beer, bottled lemon
[9:35] or lime juice, pickled foods, some
[9:38] sauces, vinegar products, prepared
[9:40] potatoes, prawns, sausages, and some
[9:43] processed foods. This allergen can be
[9:46] easy for staff to overlook because
[9:48] sulfites may not always be visible in
[9:50] the finished dish. They may be inside a
[9:52] preserved ingredient, drink, source, or
[9:55] prepared product. For example, a salad
[9:58] may include dried apricots or raisins
[10:00] that contain sulfites.
[10:03] A sauce may include wine or bottled
[10:05] lemon juice. A prepared potato product
[10:08] may contain sulfites to prevent
[10:10] browning.
[10:11] Some people are sensitive to sulfites
[10:13] and reactions can include breathing
[10:15] difficulties, especially for people with
[10:17] asthma. This is why sulfite information
[10:20] must be checked properly when customers
[10:22] ask. As with all allergens, staff should
[10:25] not guess. Check the label, supplier
[10:28] information, allergen matrix, or recipe.
[10:32] If a dish uses bottled, dried, pickled,
[10:34] or preserved ingredients, pay extra
[10:36] attention because sulfites may be
[10:38] present. Cross contact may also happen
[10:41] if shared utensils or containers are
[10:43] used carelessly. Although the main risk
[10:45] is usually the ingredient itself, the
[10:48] key message is sulfites are often hidden
[10:50] in preserved foods and drinks. They may
[10:53] not be obvious, so always check
[10:55] ingredients and supplier information
[10:57] before answering customers.
[10:59] Welcome to lesson 2.7. Hidden allergens
[11:02] in common ingredients.
[11:04] Hidden allergens are allergens that may
[11:06] not be obvious from the name,
[11:08] appearance, or taste of a food. This is
[11:10] one of the biggest risks in allergen
[11:12] safety because staff may assume a food
[11:14] is safe when it actually contains an
[11:16] allergen inside an ingredient, source,
[11:18] seasoning, or bought in product. For
[11:21] example, a curry sauce may contain milk,
[11:24] mustard, celery, nuts, or soy. A soup
[11:27] may contain wheat flour, milk, celery,
[11:30] or fish stock. A burger bun may contain
[11:33] sesame, milk or egg. A dressing may
[11:37] contain mustard, egg, fish, or sulfites.
[11:40] A dessert may contain nuts, milk, egg,
[11:43] gluten, or soya. Allergens may also be
[11:46] hidden in stock cubes, spice mixes,
[11:49] marinades, gravy powders, breadcrumbs,
[11:52] battered foods, chocolate, flavorings,
[11:55] vegan products, gluten-free products,
[11:57] and ready-made sauces.
[11:59] This is why staff must check product
[12:01] labels and supplier information,
[12:03] especially when ingredients change. A
[12:06] new supplier may use a different recipe.
[12:09] A product may look the same but contain
[12:11] different allergens.
[12:13] For example, a cafe may change to a
[12:15] cheaper mayonnaise.
[12:17] The old one may have been egg-free, but
[12:19] the new one contains egg. If staff do
[12:22] not update the allergen information,
[12:24] customers may be given the wrong advice.
[12:27] As a level two food handler, never rely
[12:29] only on memory. Check current
[12:31] information, follow the allergen
[12:33] procedure, and report changes
[12:35] immediately. The key message is simple.
[12:38] Allergens are not always obvious. Hidden
[12:41] allergens are controlled by accurate
[12:43] information, clear labels, updated
[12:45] records, and careful communication.
