Allergen & Food safety

 

 

Guidance and care:

  • Gluten, milk, sulphur dioxide, sesame, mustard, tree nuts, egg, fish and soybeans are used regulary in our products and kitchen. All of the other allergen options, including peanuts, lupin, celery, crustaceans and molluscs, may contain traces in our products due to packages purchased with traces or one off orders which contain these allergens.
  • We can provide options for anyone with these allergies, such as gluten free, which will be labelled and packaged separately. However, they are made in the same kitchen and traces may be found due to use of the same fridges, ovens and counters.
  • With the exception of markets, all of our products are pre-ordered and made to order. Due to this, any allergens can be catered for. For example, gluten, dairy and nut free. This would need to be ordered by email/in writing or via the online shop, stating the allergy in the comments box. As mentioned above, traces may be found in the products even though the utmost care is taken to avoid any cross contamination.
  • Any orders placed with a dietary requirement, excluding vegeterian and pescetarian, are boxed separately and labelled with the allergen information directly on the box.
  • We have completed allergy training through Food Standard Agency, to ensure we are as knowledgable and careful as possible to avoid cross contamination when preparing food items for customers with allergies and intolerances.
  • You can opt for dietary requirements through our website for most products. If you are after a product which you cannot find, or require any help, please contact us.

 

Food consumption:

  • Food must be consumed within 3 hours of delivery/collection or less (especially on a warmer day) to make sure potentially hazardous food is safe.
  • Food left out of the fridge for longer than 2 hours should not be refrigerated again but consumed within 3 hours or thrown away.
  • Food left out of the fridge for less than 2 hours can be refrigerated again, as long as the temperature is not higher than 32°C. If it is higher than 32°C, it can be refridgerated if left out less than one hour. Food should otherwise be thrown away to eliminate bacteria growth risks.