Since 2021, Regulation (EC) No 852/2004 says that equipment and containers used for an allergen are not used for food that does not contain it, unless they have been cleaned and checked, at least, for the absence of visible debris (Annex II, Chapter IX, point 9, added by Regulation (EU) 2021/382). The rule covers processing, handling, transport and storage.
The risk points in a kitchen
The law does not give a list of steps. These are good practices for complying with it:
- The fryer: oil used for battered food or fish passes gluten and fish on to the next thing. For an allergic customer, clean oil or a separate fryer.
- Griddles and pans: cleaned before cooking the allergen-free dish.
- Chopping boards, knives, tongs, ladles: clean or dedicated. A ladle that goes from one sauce to another takes the allergen with it.
- Flour in the air when kneading or flouring: the gluten-free dish is prepared away from it or beforehand.
- Storage: closed, labelled containers; anything with allergens at the bottom, so it cannot drip onto other food.
- Hands and gloves: wash your hands or change gloves before preparing the dish.
In practiceYou are asked for a vegetable stir-fry for a table with a soya allergy. The wok has
just been used with soy sauce: you wash it, check there are no traces left, use a clean spatula and plate that dish separately,
before the rest of the order.