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Reef Make & Do – Food Allergen Policy

 

Policy Statement

This policy demonstrates our commitment to reducing the risk to attendees, visitors, and workshop leaders relating to food provision and preparation that could cause allergic reactions.

At Reef Make & Do, we aim to minimise the risk of allergens causing harm through safe procedures, training and a clear plan for responding to allergenic emergencies.

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All food-related activities (such as cookery workshops and serving refreshments, cakes and workshop lunches) require full awareness of allergens. We are committed to accurate knowledge of all the ingredients used. If any of the 14 recognised food allergens are present, they will be clearly identified in the Safer Food Better Business planning document.

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Please note that people may be allergic to ingredients beyond the 14 legal allergens. While only those 14 must be declared by law, we aim to be transparent about all ingredients used during food-related sessions.

 

The 14 Food Allergens

There are 14 allergens which must be declared by food businesses under current UK legislation:

 

  • Peanuts

  • Nuts (e.g. almonds, hazelnuts, walnuts)

  • Cereals containing gluten (e.g. wheat, barley, oats)

  • Soya

  • Crustaceans (e.g. prawns, crabs)

  • Shellfish

  • Molluscs (e.g. mussels, squid)

  • Celery

  • Fish

  • Mustard

  • Eggs

  • Lupin

  • Milk

  • Sulphur dioxide / sulphites (used as preservatives)

 

What is a Food Allergy?

A food allergy is an adverse immune system reaction to a specific food. Even tiny traces of the allergen can cause serious reactions and may be life-threatening.

 

Symptoms may include:

  • Itchy mouth and throat

  • Red rash

  • Facial swelling

  • Difficulty breathing (in severe cases)

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Symptoms often occur shortly after eating the allergen but can sometimes take hours to develop.

 

What is Food Intolerance?

A food intolerance does not involve the immune system and is not life-threatening. Instead, the body has difficulty digesting certain ingredients, especially when consumed in large quantities.

 

Symptoms may include:

  • Bloating

  • Stomach cramps

  • Diarrhoea

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These tend to appear gradually, usually within a few hours of eating the offending food.

 

What is Coeliac Disease?

Coeliac disease is an autoimmune condition triggered by gluten (found in wheat, barley and rye). In people with coeliac disease, gluten causes the immune system to damage the lining of the small intestine, affecting nutrient absorption.

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The only way to manage coeliac disease is to avoid all gluten, even in trace amounts. At Reef Make & Do, we take this condition seriously and aim to provide 100% safe food for gluten-free guests.

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Who Does it Affect?

Anyone can develop food hypersensitivities at any stage of life. These conditions are often life-changing and, in some cases, life-threatening. The only effective way for individuals with allergies, intolerances, or coeliac disease to manage their condition is by maintaining strict control over what they consume.

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An allergic reaction can sometimes lead to anaphylaxis, a medical emergency that causes the airways to swell and may result in loss of consciousness or death if untreated. Anaphylaxis can occur even from a trace amount of the allergen.

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At Reef Make & Do, we acknowledge that everyone involved in preparing, serving, or facilitating food-related activities has a legal and moral duty to take allergens seriously and as such we plan all menus around the food requirements and allergens information that guests provide when booking.

 

Background Information

The term food hypersensitivity is a general phrase that covers:

  • Food allergies

  • Food intolerances

  • Autoimmune conditions such as coeliac disease

 

It is important that everyone involved in delivering Reef Make & Do workshops understands these differences and applies safe practices to protect all participants.

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Who is Responsible?

At Reef Make & Do, responsibility for allergen awareness is with the Business owner:

  • The Business Owner (Rachael Janes) is responsible for creating, maintaining, and regularly reviewing this allergen policy.

  • If external caterers, chefs or facilitators are brought in, they must adhere to this policy and provide complete ingredient documentation.

  • The Busness owner (Rachael Janes) will receive allergen awareness training and regular refreshers.

 

Every person involved in food preparation or serving is responsible for keeping food-hypersensitive guests safe. All procedures must be followed diligently.

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Gathering Allergen Information

It is essential to know exactly what ingredients are present in each item of food served during any Reef Make & Do event, course or workshop.

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The following steps must be followed:

  • An Allergen Information Sheet will be completed for every food product or menu item.

  • Any changes to suppliers or recipe ingredients must be reviewed, and the allergen documentation must be updated accordingly.

  • Ingredients will be checked against packaging, and any ingredient decanted into jars or storage containers must be labelled clearly.

  • The Business owner (Rachael Janes) will know how to access and interpret the allergen sheets, and feel confident in sharing this information with guests who request it.

 

Which Allergens Are Present?

You must always consider the hidden presence of allergens in ingredients. Some examples include:

  • Celery includes the stalks, seeds, and celery salt

  • Cereals containing gluten may be found in bread, pasta, cakes, icing, batter, and sauces

  • Crustaceans include prawns, lobster, crab, scampi, and pastes

  • Eggs may be in mayonnaise, pasta, cakes, or used as a glaze

  • Fish can appear in salad dressings, Worcestershire sauce, and pizza

  • Lupin is found in some gluten-free pastries and bread

  • Molluscs include mussels, snails, squid, and oyster sauce

  • Milk may appear in yoghurt, butter, cream, cheese, milk powder or glazes

  • Mustard includes seeds, powder and liquid, and can be hidden in dressings or cress

  • Nuts are often in desserts, sauces, breads and ice cream, including nut oils

  • Peanuts may be found in sauces, cakes, desserts, and peanut oils

  • Sesame can appear in bread, hummus, tahini, and stir fries

  • Soya is found in tofu, beans, sauces, desserts, and vegetarian/vegan products

  • Sulphur dioxide and sulphites are used as preservatives in dried fruits, juices, and wines

 

Note: All new ingredients or products must be checked before use. Changes in recipes or deliveries must trigger a review of allergen data.

 

Giving Information to Customers

At Reef Make & Do, we believe in proactive communication when it comes to allergens.

The Business Owner (Rachael Janes ) and workshop hosts are trained to:

  • ·      Initiate conversations with guests around allergies when food is being served or used in workshops

  •        Insist participants inform us of any dietary needs or food hypersensitivities

  • ·      Display clear signage encouraging attendees to speak to the host if they have any food-related concerns

  • ·      Highlight allergens on any printed recipe handouts for food workshops. ​

 

Good Kitchen Procedures

To minimise the risk of cross-contamination, the following practices must be followed during any Reef Make & Do food-related activity:

  • Ingredients must come from reputable suppliers with full allergen labelling

  • Allergenic ingredients should be stored separately, in sealed containers and on lower shelves

  • All food preparation surfaces must be cleaned thoroughly using a two-stage cleaning process

  • Spillages must be cleaned immediately using single-use cloths

  • Food preparation equipment (e.g. knives, boards, mixers) must be cleaned thoroughly before use for allergen-free products

  • Colour-coded cleaning kits are used where appropriate

  • Utensils must never be reused for allergenic and allergen-free foods without a full clean in between

  • All staff and workshop hosts must wash their hands properly before and after handling allergenic ingredients

 

These procedures are based on a comprehensive risk assessment and tailored to our business model, which includes temporary and pop-up food preparation areas.

 

What to Do in an Emergency Situation

The Business owner (Rachael Janes) will receive basic training on how to respond if a guest has an allergic reaction. 

If a customer appears to be having a severe allergic reaction:

  1. Help the person to sit or lie down (raise legs if they feel faint)

  2. Ask if they have an auto-injector (such as an EpiPen or Jext Pen) and help them use it if necessary

  3. Call 999 immediately, specifying that the individual is experiencing anaphylaxis

  4. If there is no improvement within 5–10 minutes, use a second injector if available (in the opposite leg)

  5. Notify the trained first aider on site and keep the individual calm and reassured until emergency services arrive

Inclusivity

 

At Reef Make & Do, we believe that food should bring people together — not leave anyone out.

To support our guests with food hypersensitivities, we:

  • Make conscious choices to limit the use of high-risk allergens in food-based workshops

  • Avoid including ingredients like nuts or shellfish in group activities unless absolutely necessary

  • Use clear labelling and precise documentation so that guests can make informed choices

  • Menus are always planned around the food requirements information that guests supply when booking  

  • The Business owner is trained to support and include guests with dietary needs confidently and respectfully

By following this policy, we strive to create a welcoming, inclusive, and safe environment for all.

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