What if I have allergies?

If you have specific allergies and are concerned about any items on our menus, please check the information below and the attached TAKEAWAY ALLERGY INFORMATION TABLE below. If you have further questions do get in touch with The Flintgate directly.

THE SUSSEX ARMS ALLERGEN POLICY

We take customer safety very seriously. Stringent food hygiene processes and accurate information about what meals contain and how they are prepared are vital for people living with allergies who must be constantly vigilant about the food they eat. This policy sets out the standards that we meet in order to sell food products.

What is expected from us

We are responsible for ensuring that the products that you sell are safe and compliant with Applicable Law. These are the ways in which we can help you to comply with your obligations, along with the standards that we meet:

Allergen Information by telephone
Our staff must be trained to respond to telephone queries about allergens from customers. This is the same requirement that applies when customers ask these questions on site.


Ensure that all allergen information is backed up in writing (e.g. allergen matrices) so that any allergen information given verbally is verifiable, accurate and consistent.


Information with a meal
It is important to remember that you have a responsibility to add written notices of allergen content with each meal that you prepare, so that the customer has this information upon delivery.


Packaging
It is important to protect against cross-contamination at all stages, from storage and preparation to delivery. We ensure the packaging that you use is robust enough for delivery purposes.


ALLERGENS 

The 14 allergens that must be indicated as present in food are

Cereals containing gluten, namely: wheat (such as spelt and khorasan wheat), rye, barley, oats
Crustaceans for example prawns, crabs, lobster, crayfish
Eggs
Fish
Peanuts
Soybeans
Milk (including lactose)
Nuts; e.g. almonds, hazelnuts, walnuts, cashews, pecan nuts, Brazil nuts, pistachio nuts, macadamia nuts
Celery (including celeriac)
Mustard
Sesame
Sulphur dioxide/sulphites, where added and at a level above 10mg/kg or 10mg/L in the finished product (e.g. preservative in dried fruit)
Lupin
Molluscs, e.g. mussels, whelks, oysters, snails and squid