Allergen Management Plan for The Sunny Side Cafe

1. Business Details

Business Name: The Sunny Side Cafe Address: 12 Smith Street, Parramatta, NSW 2150 Person Responsible: Sarah Jenkins Date Plan Created: 01/07/2023 Date of Last Review: 01/01/2024

2. Allergen Policy Statement

At The Sunny Side Cafe, we are committed to the safety of our customers. We take allergies seriously. We have implemented this plan to manage the risks posed by food allergens. We will ensure that all staff are trained to handle allergens safely. We will provide clear and accurate information to our customers about allergenic ingredients in our food.

3. Identified Allergens

We use the following allergens in our kitchen:

• Cereals containing gluten (wheat, rye, barley, oats)
• Crustacea (prawns, crab, lobster)
• Eggs
• Fish
• Milk
• Peanuts
• Soybeans
• Tree nuts (cashews, almonds, walnuts)
• Sesame seeds
• Sulphites (10mg/kg or more)

4. Supplier Management

We will purchase food only from approved suppliers.

Procedures:

• We will check ingredient labels for every new delivery.
• We will maintain a current list of all ingredients and their allergen status.
• Sarah Jenkins is responsible for checking deliveries.
• If a supplier changes a product label, we will update our allergen records immediately.

5. Storage and Handling

To prevent cross contamination, we will follow these storage rules:

• Dry Storage: Store allergenic ingredients (like flour and nuts) on the bottom shelf. Seal containers tightly.
• Fridge Storage: Store allergenic foods (milk, eggs) in covered containers. Label containers clearly.
• Fridge Storage: Store allergen free meals on the top shelf.
• Colour Coding: We use Red chopping boards for raw meat, Green for salads, Yellow for cooked meat, and Blue for seafood. For allergy meals, we use a designated White chopping board kept separately.
• Cleaning: Staff must wash hands for 20 seconds with soap and water after touching allergens.
• Frying: We have separate fryers for chips and seafood.

6. Menu and Labelling

• All menus will list the nine priority allergens where present. We use abbreviations (G, D, E, F, M, N, S, TN, SES, SU).
• For display food (muffins), we use small signage on the glass cabinet.

7. Customer Orders and Special Requests

When a customer advises of an allergy:

1. The wait staff must inform the customer that we handle allergens in our kitchen.
2. The wait staff must write 'ALLERGY DAIRY' in red text on the docket.
3. The Head Chef must oversee the preparation.
4. The chef uses the White chopping board and fresh fryer oil if needed.
5. The manager carries the meal out on a separate tray.
6. The manager confirms it is the allergy meal.

8. Staff Training

All staff must complete allergen training before they start work.

Training Topics:

• The nine priority allergens.
• How to read a food label.
• The risks of cross contamination.
• Procedures for handling allergy requests.
• Emergency procedures for anaphylaxis.

Training Records:

Staff Name	Date Trained	Trainer Name	Topic Covered
Mike Ross	01/02/2024	Sarah Jenkins	General Allergen Awareness
Lisa Wong	01/02/2024	Sarah Jenkins	Menu Labelling & Communication

9. Review and Maintenance

We will review this plan every 6 months. Review Sign Off: Sarah Jenkins Date: 01/07/2024