Record ingredients, allergens and cross-contact
Record allergens used in the recipe separately from allergens that could enter the food during preparation.
What to do
- Open Food information on the item.
- List the ingredients, including components of sauces, fillings and toppings.
- In Allergens, select each listed allergen used as an ingredient. Around emphasises matching allergen words in the ingredients text; use Bold Ingredients if a different ingredient name needs emphasis.
- For cereals containing gluten or tree nuts, select the specific types used. If none of the listed allergens are ingredients, choose the explicit “None” declaration.
- Under Other allergens, choose Yes, No identified risk after checking, or I haven’t checked yet, according to your assessment.
- If you choose Yes, complete the May contain selection. Do not use it as a replacement for the recipe allergen list.
- Check any option additions, confirm the completed information and save the item.
What happens next
Customers receive information about both recipe allergens and assessed cross-contact risks.
Good to know
Leaving an allergen selection blank is different from explicitly confirming that none of the listed allergens are ingredients.