Celery is a common ingredient in many dishes, but did you know that it can also cause allergic reaction to some people? It’s important to protect the safety of your patrons, by providing detailed information on the ingredients in your menu.
Which ingredients can cause a problem?
These are some of the foods people may be allergic to, and where these may be included as ingredients:
Nuts, in sauces, desserts, crackers, bread, ice cream, marzipan, ground almonds, nut oils.
Peanuts, in sauces, cakes, desserts. Don’t forget groundnut oil and peanut flour.
Eggs, in cakes, mousses, sauces, pasta, quiche, some meat products. Don’t forget foods containing mayonnaise or brushed with egg.
Milk, in yoghurt, cream, cheese, butter, milk powders. Also check for foods glazed with milk.
Fish, in some salad dressings, pizzas, relishes, fish sauce. You might also find fish in some soy and Worcestershire sauces.
Crustaceans, such as prawns, lobster, scampi, crab, shrimp paste.
Molluscs – these include mussels, whelks, squid, land snails, oyster sauce.
Gluten, such as wheat, rye and barley. Also check foods containing flour, such as bread, pasta, cakes, pastry, meat products, sauces, soups, batter, stock cubes, breadcrumbs, foods dusted with flour.
Celery – this includes celery stalks, leaves and seeds and celeriac. Also look out for celery in salads, soups, celery salt, some meat products.
Lupin – Lupin seeds and flour in some types of bread and pastries.
Mustard, including liquid mustard, mustard powder and mustard seeds, in salad dressings, marinades, soups, sauces, curries, meat products.
Sesame seeds, in bread, breadsticks, tahini, hummus, sesame oil.
Sulphur dioxide, in meat products, fruit juice drinks, dried fruit and vegetables, wine, beer.
Customers may supply you with a Chef’s Card that lists the ingredients they are allergic to. To find out more about safe service of food to customers, check our Food Safety Supervisor course.