Allergen Training (La Tua Pasta 3)

Allergens are substances that can potentially cause serious reactions, leading to anaphylaxis or even
death. There are many types of allergen and as a food producing site, it is our responsibility to control
them and reduce the risk to people from our products. Major examples of allergens include:

  • Cereals containing gluten e.g. wheat, rye, barley, oats, spelt, kamut
  • Crustaceans and products there of e.g. shrimp, prawn, crab and lobster.
  • Eggs and products there of
  • Fish and products there of
  • Peanuts and products there of
  • Soybeans and products there of
  • Milk and products there of
  • Shellfish (all types and derivatives of)
  • Sesame Seeds and products there of
  • Nuts (all types and derivatives of)
  • Celery and celeriac and products there of
  • Mustard and products there of
  • Sulphur dioxide and sulphites and products there of
  • Lupin and products there of
  • Molluscs and products there of

La Tua Pasta as the following allergens on site in various ingredients: wheat, egg, milk, crustaceans,
nuts, celery, soya, sulphites and fish.

How to control allergens on site

Clean as you go policy

All staff are responsible to ensure they clean their area after each product is prepared to ensure bacteria
and allergens are removed from equipment and their hands must washed and sanitised. The cleaning
schedules must be followed at all times and the correct chemicals and contact times must be also followed.


Your hands must be kept clean at all times by washing them with an antibacterial soap and hand sanitiser
and using blue paper towel to dry them; this must be completed on the following occasions:

a. On entering a production area
b. After visiting the toilet
c. After drinking or eating of food
d. After smoking
e. After touching your face, mouth, hair, ears, eyes, nose (especially after blowing your
nose) or bottom
f. After handling refuse or rubbish bins
g. After handling of raw ingredients, or changeover of job
h. Before handling food.
i. After carrying out any cleaning process and using chemicals
j. Before leaving the Production Area


1. Always ensure bags of ingredients once opened or either emptied into another container, labelled
and lid placed on the top.
2. Labels must be attached to all foods so that the shelf life and name of ingredient is known and
allergens contained.
3. All ingredients in fridges and freezers must be covered and stored in separate containers and stored correctly to prevent cross contamination.

Protective Clothing

4. Protective clothing e.g. aprons and white coats must be clean at all times and clothing changed
regularly this is to prevent cross contamination.
5. Plastic aprons must be worn when handling products

  • Kitchen area: red aprons – raw ingredients, yellow aprons cooked products.
  • Pasta production area – blue aprons

6. Blue disposable gloves must be used when handling finished products and must be removed when
changing products and your hands washed and sanitised each time.
7. Staff must always remove their protective clothing when leaving the production area and leave it on
the coat hook in the yellow corridor.
8. Kitchen staff have separate protective clothing (white coat with yellow collar) to the Pasta area staff
(white coat), this is to prevent cross contamination between the two areas with the products that are
produced in them areas.
9. Staff from the Kitchen area CANNOT enter to the Pasta Production Area, and Staff from the Pasta
Production Area CANNOT enter the Kitchen Area, this is again to prevent cross contamination.
10. Important: Staff must always wash their hands after lunch breaks to prevent cross contamination
and never take any of your foods into the production area.

Spillages and accidents

If any ingredients spillages occur the Supervisor or Kitchen and Production Manager must be informed
immediately whereupon the area is accessed for contamination and the area cleaned. WHITE Cleaning
equipment (on the wall) e.g. dust pan and brush used to clean allergenic materials will be cleaned after

Allergen risk assessment

A risk assessment of allergens on site has been completed. This identifies all allergens in raw
materials, lubricants and finished products and what allergens come in contact with which machine and the
areas they will be stored in.


I confirm that I fully understand the above information.

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