Food and Allergens Policy

Updated: 01 May 2020

AFIA’s FOOD and ALLEGENS POLICY

Our production facility is a “Nut Free Environment” – no nuts and sesame, ingredients and products are permitted on site. This includes production room, foyer, offices, washrooms etc.

All staff are strictly informed NOT to consume, buy or touch products that may contain all types of nuts and sesame seeds on the day come to work. All visitors are informed to kindly adhere to this strict policy on the day of their visit.

We support and encourage Organic Farming, Ethical Trade, Fairtrade, and support of local businesses and growers where possible, which offer a more balanced trading system.

We are committed to the responsible sourcing of raw materials and ingredients.

We do not use GM material, nanotechnology, enzymes, colouring, artificial flavouring, added nutrients, hydrogenated fat or soya.

No latex gloves used on site. Only vinyl food safe gloves used for handling food.

Our aim is for clean simple minimal ingredients in all our products.

We prefer to use whole grains where possible and every ingredient used in making a product is listed on the label. With exception of spices, these are grouped together (eg “coriander” instead of coriander powder, coarse ground coriander or coriander seeds)

Allergy Advice is highlighted in bold for all food packs with the ingredients: as per pack / product information regarding the 14-major allergens are highlighted in accordance with the 2014 FIC regulations and accordance to the latest FSA guidelines on allergen management.

All our Gluten Free products are analytically certified by an independent UKAS (UK's National Accreditation Body) testing laboratory. All precautions are taken to ensure contamination does not happen. 

We recognise the following as allergens & where possible have transferred the guidelines to our products:

  • Wheat
  • Gluten
  • Cereals (including rye, barley, and oats)
  • Dairy
  • Egg
  • Soy / Soybean
  • Peanuts
  • Sesame
  • Tree Nuts 
  • (including tree nuts like almonds, hazelnuts, walnuts, brazil nuts, cashews, pecan, pistachios, macadamia nuts)

 

  • Celery and Celeriac
  • Mustard
  • Fish
  • Shellfish (such as prawns, crabs and lobsters)
  • Molluscs (such as mussels and oysters)
  • Added Sulphur Dioxide and Sulphites


The only allergen that has a legal maximum limit is Gluten. Afia’s gluten free flours comply with this limit < 20ppm.  Our independent analytical tests certify all our Wheat & Gluten Free foods have <5ppm.  The remaining allergens have no defined maximum limits and no other allergens are used.


We take all precautions for all our Gluten Free products to be free from the 14-major food allergens.

We can only confirm our products are Gluten Free certified through our independent laboratory tests.

We cannot guarantee our products are contact free from the other major food allergens from source of origin (farms) and through the supply chain before they enter our premises.

Only pre-made pre-packed vegetarian “Paneer” (a whole milk curd solid – contains dairy) is allowed onto our premises. Strictly colour coded dedicated utensils and equipment is used for making products containing paneer to avoid cross contamination issues. Our vegetarian paneer is made with a citrus / vinegar ingredient NOT with animal rennet.

Non-Gluten-Free pastry products are made on site using separate dedicated utensils, and equipment from Gluten-Free Pastry products.

All vegan products are made using dedicated utensils and equipment from non-vegan meat containing products on different days.

Afia’s does not use any of the above listed major allergens except regular flour containing WHEAT and GLUTEN which is used to make Traditional Wheat Pastry Samosa only (non-Wheat & Gluten Free), and DAIRY in the form of paneer (firm Indian vegetarian whole milk curd solids for Paneer fillings).

Wheat four is NOT used with equipment, utensils, and washing materials for making Wheat & Gluten Free Foods.

Swab tests of production surfaces is conducted after each gluten-containing production. Additionally a random gluten test of gluten-free product from the first batch after each gluten-containing production.

Product formulation is defined by GMP, where we at Afia’s Food responsibly source ingredients from reputable suppliers whose allergen status is known and to actively avoid introducing new allergens to our products.


We have procedures & training for all our staff to prevent any cross contamination occurring on our site.


The FSA guidelines express “warning labels should only be used where there is demonstrable & significant risk of allergen cross contamination... it should not be a used as a substitute for “GMP” (General Manufacturing Practices).


We constantly review our allergen labelling & with the above quote in mind try and give our consumers the clearest view on the likelihood of allergens in our product. Afia’s foods retail packaging has allergen information declared as appropriate.


For more information on allergens please visit:


https://www.food.gov.uk/safety-hygiene/food-allergy-and-intolerance