1.1 Stack and Still Limited is committed to reducing the risk to guests and staff with regard to the provision of food and the consumption of allergens in food, which could lead to an allergic reaction.
1.2 This policy will be available in all allergen folders and in every restaurant.It will be reviewed annually.
2.1 Stack and Still Limited operates in an open kitchen environment and is unable to guarantee a completely allergen-free environment.
Every guest who identifies as having an allergy or intolerance should be directed to the QR on the menu. Should a customer have no access to a device suitable to view the digital allergen matrix, then the Allergen Folder should be read carefully before making an informed decision.
2.2 Due to the nature of our kitchens at Stack and Still, we cannot guarantee a completely allergen-free environment and product. Therefore, guests ordering with allergies or intolerances do so entirely at their own risk. However, we take every measure possible to reduce risk and cross-contamination.
Stack and Still will aim to minimise the risk of exposure, encourage self-responsibility, and plan for an effective response to possible emergencies.
3.1 To promote food allergen awareness to staff and guests at Stack and Still Restaurants
3.2 To provide clear guidance to all staff on their responsibilities for the provision of food to anyone using Stack and Still restaurants who may have a food allergy, food intolerance or coeliac disease.
3.3 To ensure that relevant food allergy training and food hygiene training are provided for all staff.
3.4 To ensure appropriate information and support are available for managers, staff and customers.
4.1 Article 9(1)(c) of the Food Information to Consumers (FIC) Regulation requires information regarding known allergies in ingredients or processing aids. These allergies are listed among the fourteen main allergens. This criterion applies if these substances are employed in creating or preparing the food and remain in the finished product, even if they have been modified in some manner during the process.
5.1 A food allergy is an immune system response that arises shortly after consuming a specific meal. Even trace amounts of the allergy-causing food can cause digestive issues, rashes, or enlarged airways. A food allergy can sometimes induce severe symptoms or a potentially fatal reaction known as anaphylaxis.
5.1.1 Food allergies develop when the immune system misidentifies a harmless food protein as a threat and produces substances such as histamine to defend against it. Milk, eggs, peanuts, tree nuts, soy, wheat, fish, and shellfish are among the most common food allergies.
5.1.2 Food allergies can cause symptoms ranging from mild to severe, which may include:
Skin responses include hives, eczema, itching, and swelling.
Respiratory problems (such as wheezing, nasal congestion, or difficulty breathing)
Gastrointestinal symptoms (e.g., stomach discomfort, diarrhoea, nausea, or vomiting)
Anaphylaxis is a serious, sometimes life-threatening reaction that needs rapid medical intervention.
5.2 Managing a food allergy entails avoiding the allergenic food and being prepared to manage inadvertent exposures, frequently with drugs like antihistamines or epinephrine auto-injectors.
6.1 This does not involve the immune system in the same way and is not usually as severe as a food allergy. Symptoms usually take longer to appear and may include headaches, fatigue and digestive problems.
6.2 Food intolerance is harder to diagnose than a food allergy. A person with a known allergen trigger may know what food ingredient will provoke a reaction. However, they may well have eaten this food or a specific dish previously and had no adverse reaction.
7.1 Coeliac disease is a chronic autoimmune condition caused by a sensitivity to gluten. It affects approximately 1 in 100 people. Symptoms can include bloating, diarrhoea, nausea, gas, constipation, fatigue, sudden or unexpected weight loss, hair loss, and anaemia. The diagnosis is followed by a lifelong gluten-free diet as the primary treatment.
8.1 Anybody can develop a food allergen or intolerance at any time in their life, irrespective of whether they have consumed the food previously. A person with an allergy is at risk even if they consume a small amount of the food allergen.
8.2 Food allergies and intolerances are life-changing. In the UK, they affect around 8% of children and 2% of adults. To make it simpler when purchasing food or dining out with an allergy or intolerance, the law governing how food businesses provide allergen information changed in December 2014.
8.3 Students and young people living away from home are a vulnerable group who may be at higher risk if they have allergies. This is due to a number of factors that are associated with learning to look after themselves in a new environment and, in addition, possibly not wanting to appear different from their peer group. It is because of this high-risk group that the Catering Department will provide as much information as possible to any customers with food allergens or intolerances.
9.1 There are currently 14 allergens, which must be clearly stated if they are present in the food on offer. People may report allergies to other foods not on the below list. Most common in the UK are kiwi, peas, other legumes (beans, etc.), other seeds and other fruits and vegetables. In some cases, people only need to avoid these when raw and can have them cooked.
10. The Operations Manager and Group Chef at Stack and Still Ltd are responsible for ensuring all food contains accurate allergy information. They must ensure that recipes and allergen details are precise and current. The Operations Manager will keep allergen information for common food allergens up-to-date and accessible.
11.1 All chefs and training provided complete the following training courses through our online training partner, FLOW TRAINING: the following mandatory courses:
• Food Hygiene Training
• Level 2 Food Safety
• Food allergy awareness course
• Be familiar with our Food Safety Management Policy and folder provided through SHIELD safety
11.2 The front-of-house staff must complete the following training courses via our training partner, FLOW TRAINING.
• Food Hygiene Training
• Level 2 Food Safety
• Food allergy awareness course
11.3 All training records will be maintained by each manager and stored in a shared training file, which will be regularly updated.
11.4 Staff who have not completed the above training and signed off as having read and understood Stack & Stills Food Allergy Policy and Service Procedures will not be eligible for service shifts.
12.1 All dishes that are produced in-house will use standard ingredients from approved suppliers. Any ingredient changes/supplier changes affecting standard ingredients will be detailed.
12.2 Equipment and utensils used in the preparation of food for people with a food allergy are cleaned according to standard procedures (see Food Safety Management System), which under normal circumstances should be sufficient.
12.3 All foods that are prepared for special diets must be prepared in an area that is sanitised and free from cross-contamination. Separate colour-coded equipment will be used for this purpose.
12.4 When cooking food for customers with a food allergy, this should be done on the equipment and area specified.
12.5 Where dishes contain any of the 14 allergens, this is listed in the allergen folder
12.6 The kitchen manager and/or group chef should provide any relevant food information updates or issues to managers and front-of-house staff on a daily basis. Further information will be available in the Chef’s Due diligence paperwork.
13.1 When seated by a host or staff member, guests should be asked if anybody in their group has any Food Allergies or intolerances.
13.2. If any Guest at a table has highlighted that they have a food allergy or intolerance, this information should be brought to the attention of the Manager on Duty immediately. The Manager on Duty should then take over the entire order for this table.
13.3. Under no circumstance should a Server (Pioneer) take an order from a table who has been identified to have an allergy. In, addition, managers should not allow any staff other than themselves or a team member ranked shift leader or above to deal with and allergy table.
13.4. The manager must then provide the guest with an Allergen Folder and/or direct the guest to the digital version of this via the relevant QR code. They should then highlight the allergy policy and statement, and specifically mention that:
\"While every effort has been made to ensure this information is accurate, we prepare all of our food fresh to order in a small kitchen. Therefore, some traces of allergens may be present in all dishes.”
13.5. The manager must identify on the till (and subsequently the kitchen and bar tickets), using the relevant buttons provided (or manually if no button exists) that this table and individual has an allergy and specify which allergy.
THE TICKET SHOULD ALSO INCLUDE details of all items to be removed or substituted to allow this to be made accurately by the kitchen and bar teams following company procedures for handling food allergy tables. Kitchen and Bar teams should then prepare the item or dish exactly to the specification on the till and ticket.
13.6. Separate colour-coded utensils must be used during service to avoid cross-contamination of allergens. Non-gluten utensils and equipment are all labelled with YELLOW markings. There is also a company guide and colour code for the use of specialist Milks that all staff should be trained on and adhered to. Care should be taken when delivering food and drink to tables not to let ingredients pass from one plate to another.
13.7. All staff must have a signed an acknowledgment of reading and understanding the company allergy policy and procedure sheet in order to work on shift.
13.8.No Staff member should be on shift without having completed company allergen training, provided during on-boarding via the Flow training platform and a signed declaration of having read and understood Stack & Still Limited’s Food Allergy Policy and Service Procedures
Policy: At Stack and Still, we are committed to ensuring the safety and
satisfaction of all our guests, including those with allergies or dietary
requirements. It is imperative that staff read and execute orders correctly when making hot drinks and that milk choices are clearly marked on tickets and for correct procedures below are used when completing orders.
To accommodate guests with dairy allergies, we have
implemented the following procedures:
14.1. Colour Coding:
Cow's Milk: Green
Almond Milk: Red
Soy Milk: Black
Oat Milk: Blue
14.2. Steam Wand Usage:
The left-hand side (as you look at the machine) of the coffee machine is exclusively for alternative milks (Almond, Soy, Oat).
14.3. Procedure:
Cow's Milk (Green):
Use the steam wand on the right-hand side of the coffee machine.
Ensure thorough cleaning with a green cloth and purging of the steam wand before and after use.
Alternative Milks (Red, Black, Blue):
Use the steam wand on the left-hand side of the coffee machine.
Keep the designated wands and jugs are stored separate from those used for cow's milk.
Clean all equipment rinsed with the tap and placed through the dishwasher to prevent cross-contamination.
Wand wiped between uses with a yellow cloth.
14.4. Communication:
Guests with milk allergies should inform their pioneer of their allergy with a manger taken the order. This information should have been ascertained at time of arrival with a host/staff member.
Guests with nut & dairy allergies should be informed that almond milk is also steamed by the same wand.
14.5. Labelling:
Milk jugs and steam wand handles are labelled with corresponding colours relevant to the milks.
Implementation: This policy and procedure are to be strictly followed by all pioneers involved in preparation of drinks.
Yellow cloth used for alternative milks
Blue cloth general cleaning FOH and BOH
Green cloth cow’s milk
Red Toilets
15.1 Managers are encouraged to communicate with customers who have specific dietary requirements; however, they should not give any advice on the customer's requirements; all relevant information should be contained in the Allergen folder.
15.2 The Restaurant will endeavour to provide as much information as possible on the website, on the daily menus and in the Allergen folder.
15.3 If customers need further information, they are encouraged to meet with the Duty Managers to solve any queries
Reviewed September 2024