# 3.3 Food Allergy or Intolerance Sign **Little Coffee Bean Co** **Version:** V2 **Date:** October 2025 **SOP Number:** 3.3 — ## Purpose To provide a standardised sign that informs customers how to access allergen information at Little Coffee Bean Co locations. — ## Sign Content The following sign should be displayed prominently at all Little Coffee Bean Co locations (mobile Tuk Tuks and fixed shops): — ### **DO YOU HAVE A FOOD ALLERGY OR INTOLERANCE?** **Please inform a member of staff before ordering.** We take allergies seriously and want to help keep you safe. Our staff can provide detailed allergen information for all menu items. **Please ask about:** – Ingredients in any item – Potential cross-contamination risks – Allergen-free preparation options **The 14 Major Allergens We May Use:** Cereals (Gluten) • Crustaceans • Eggs • Fish • Peanuts • Tree Nuts • Milk • Molluscs • Mustard • Celery • Sesame • Sulphites • Lupin **If you experience an allergic reaction, please inform staff immediately.** — ## Display Requirements – **Location:** Prominently displayed at point of order (counter, till area, or menu board) – **Size:** A4 or larger for visibility – **Format:** Laminated or protected to withstand moisture and handling – **Frequency:** At least one sign per location; multiple signs recommended for busy areas – **Language:** English (Welsh version available if required) – **Updates:** Review and replace annually or when allergen information changes — ## Alternative Approaches If a physical sign is not suitable (e.g., very small mobile unit), staff must: – Verbally inform all customers about allergen procedures – Provide written allergen information upon request – Display allergen information on menus or information packs – Ensure at least one staff member is present to discuss allergies — ## Complementary Materials This sign should be supported by: – Detailed allergen information on menus – Staff training on allergen communication – Product specification sheets with allergen details – Clear procedures for allergen-free preparation — ## References – UK Food Standards Agency (FSA) Allergen Guidance – Natasha’s Law Compliance – Food Business Operator Best Practice

# 3.2 Be Allergy Aware & Save a Life Factsheet **Little Coffee Bean Co** **Version:** V2 **Date:** October 2025 **SOP Number:** 3.2 — ## Purpose To educate staff on the serious nature of food allergies and provide practical guidance on how to prevent allergic reactions in customers. — ## Why Allergen Management Matters Food allergies can cause severe, life-threatening reactions. Even small amounts of an allergen can trigger anaphylaxis in some individuals. Staff awareness and careful allergen management can save lives. — ## The 14 Major Allergens All Little Coffee Bean Co staff must be familiar with these allergens: **Cereals (Gluten)** | **Crustaceans** | **Eggs** | **Fish** **Peanuts** | **Tree Nuts** | **Milk** | **Molluscs** **Mustard** | **Celery** | **Sesame** | **Sulphites** **Lupin** | **Molluscs** — ## Best Practice for Allergen Safety ### Before Service – Check all ingredients for allergen declarations – Ensure allergen information is visible and accessible – Review menu items and their allergen content – Prepare allergen-free items separately ### During Service – **Always ask customers:** “Do you have any allergies or intolerances?” – Listen carefully to customer responses – Inform customers of potential cross-contamination risks – Prepare food with care, following segregation procedures – Never assume an allergen is not present ### After Service – Clean all surfaces, utensils, and equipment thoroughly – Dispose of allergen-containing waste safely – Update records if allergen-related issues occur — ## Recognising an Allergic Reaction **Mild symptoms:** – Itching or tingling in the mouth – Mild swelling of lips, mouth, or throat – Skin rash or hives **Severe symptoms (Anaphylaxis):** – Difficulty breathing or shortness of breath – Swelling of face, lips, or throat – Dizziness or confusion – Collapse or loss of consciousness — ## In Case of a Suspected Allergic Reaction 1. **Call 999 immediately** 2. If the customer has an EpiPen, help them use it if they request assistance 3. Keep the customer calm and lying down (unless vomiting) 4. Do not move the customer unnecessarily 5. Stay with the customer until emergency services arrive 6. Report the incident to management immediately 7. Complete an incident report form — ## Key Messages ✓ **Take all allergy concerns seriously** ✓ **Ask every customer about allergies** ✓ **Prevent cross-contamination** ✓ **Communicate clearly about allergen risks** ✓ **Know how to respond to emergencies** — ## References – UK Food Standards Agency (FSA) – Anaphylaxis Campaign – NHS Allergy Information

# 3.1 Allergen Checklist for Food Businesses **Little Coffee Bean Co** **Version:** V2 **Date:** October 2025 **SOP Number:** 3.1 — ## Purpose To provide staff with a practical checklist for managing allergens effectively in food preparation and service, ensuring customer safety and compliance with UK Food Standards Agency (FSA) requirements. — ## Scope This checklist applies to all Little Coffee Bean Co locations (mobile Tuk Tuks and fixed shops) and all staff involved in food preparation, service, and allergen communication. — ## Allergen Checklist ### Menu Planning & Ingredient Recording – [ ] All menu items have been reviewed for allergen content – [ ] Allergen information is recorded on product specification sheets – [ ] Ingredients are kept in original or clearly labelled containers – [ ] Recipes include allergen ingredient information – [ ] Allergen information is up to date and reviewed regularly – [ ] Staff are aware of recipe changes and updated allergen information ### Food Preparation & Cross-Contamination Prevention – [ ] Separate preparation areas are designated for allergen-free items where possible – [ ] Dedicated utensils, chopping boards, and equipment are used for allergen-free preparation – [ ] Cleaning procedures between allergen-containing and allergen-free items are followed – [ ] Staff wash hands thoroughly before handling allergen-free items – [ ] Allergen-containing ingredients are stored separately and clearly labelled – [ ] Time and space segregation is used to prevent cross-contamination ### Customer Communication – [ ] Allergen information is displayed on menus or information packs – [ ] Staff are trained to discuss allergens with customers – [ ] Customers are asked about allergies/intolerances before ordering – [ ] Written allergen information is available at point of sale – [ ] Staff understand free-from, gluten-free, and vegan claims and their limitations – [ ] Customers are informed of cross-contamination risks where applicable ### Staff Training & Competency – [ ] All staff have completed food allergen training – [ ] Staff understand the 14 major allergens – [ ] Staff know how to identify allergen-containing ingredients – [ ] Staff understand cross-contamination risks – [ ] Staff are trained on customer communication regarding allergies – [ ] Training is refreshed annually or when procedures change ### Documentation & Records – [ ] Allergen ingredient templates are completed for all menu items – [ ] Records are kept of staff allergen training – [ ] Incident reports are completed if allergen-related issues occur – [ ] Supplier information includes allergen declarations – [ ] Allergen information is reviewed and updated regularly — ## The 14 Major Allergens (UK Requirements) 1. Cereals containing gluten (wheat, barley, oats, rye) 2. Crustaceans 3. Eggs 4. Fish 5. Peanuts 6. Tree nuts (almonds, hazelnuts, walnuts, cashews, pecans, pistachios, Brazil nuts, macadamia nuts) 7. Milk 8. Molluscs 9. Mustard 10. Celery 11. Sesame 12. Sulphites 13. Lupin 14. Molluscs — ## Key Responsibilities – **All Staff:** Follow allergen procedures, communicate with customers, maintain cleanliness – **Managers:** Ensure training is current, oversee allergen procedures, investigate incidents – **Directors:** Review allergen policies, ensure compliance, allocate resources — ## References – UK Food Standards Agency (FSA) Allergen Guidance – Natasha’s Law (Food Information Regulations 2014) – Food Business Operator Responsibilities