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Posted on 28 October 2019

Information on allergen info plan

Food allergies

Information about allergens in the food we serve

The APEEE takes food allergies very seriously. We are aware that a growing number of people suffer from such allergies and are committed to providing our canteen and cafeteria users with the information they need to have and whether they can eat a particular dish or not.

We provide this information in four ways:

  • The canteen menu available on the APEEE website displays the allergens present in every dish for the next 2-week period, so that parents can periodically review the upcoming meals with their children to instruct them what to avoid eating.
  • Each day in the canteen and cafeteria a menu is displayed for that day with icons indicating which allergens are present in which dishes. Please ask your children to check these displays each day and to familiarise themselves with the allergen icons (these are listed below). This information will also be displayed on TV monitors.
  • Pupils may also ask serving staff for an oral information about the allergens present in the dishes served that day. This information will be provided by the chef. Note that information will be given in French language only, therefore should not be relied on by pupils who are not fluent French speakers.
  • For prepackaged items sold in the canteen or the cafeteria, the allergens will be in bold in the ingredients list printed on the packaging itself. Please ask your child to check the packaging before opening and eating the contents.

Alternative dishes

Unfortunately, due to the small size of the food preparation area in the canteen, we do not have space to provide alternative dishes on the occasions when there are allergens present in our menu.

Cross-contamination risk

Whilst we do everything we can to avoid cross contamination of allergens by keeping ingredients separate and work surfaces constantly clean, such a risk cannot be eliminated completely. We therefore need to inform you of this slight risk.

Our kitchens operate in full conformity with Belgian legislation and are regularly inspected by external parties. Our allergens policy is in conformity with Belgian legislation contained in the Royal Decree of the 17th of July 2014

Unavoidable menu changes

Whilst we are committed to delivering exactly the menu that is published 2 weeks in advance on the APEEE website, there may be circumstances that make this impossible, for example if a delivery does not arrive. If this happens, we will take the following actions to inform pupils and teachers:

  • An email will be sent to all parents subscribed to the canteen.
  • A red sign will be displayed at the entrance to the cafeteria as follows. Please familiarize your child with this image and instruct them to double check the daily menu information when they see it displayed.

  • An alert of change of menu will be published on the APEEE website and on Facebook.
  • An alert of change of menu will be published on the posters and/or the TV screens in the canteen of the students and in the canteen of the teachers.

Allergy action plan document:

The school has an allergy action plan document which all parents of children with allergies are asked to complete. Please ensure you have done this and have sent it to the school infirmary. This is extremely important. If you have any questions please contact the school nurses by sending a message to: wol-infirmerie@eursc.eu.

Please click on  allergy action plan document.

Link to school webpage: https://www.eeb2.be/en/our-school–services–medical-service/

Substances or product causing allergies or intolerances

The following items are required to be notified if present in food:

  1. Cereals containing gluten, namely: wheat, rye, barley, oats, spelt, kamut or their hybridised strains, and products thereof, except:

(a) wheat based glucose syrups including dextrose (1);

(b) wheat based maltodextrins (1);

(c) glucose syrups based on barley;

(d) cereals used for making alcoholic distillates including ethyl alcohol of agricultural origin;

  1. Crustaceans and products thereof;
  2. Eggs and products thereof;
  3. Fish and products thereof, except:

(a) fish gelatine used as carrier for vitamin or carotenoid preparations;

(b) fish gelatine or Isinglass used as fining agent in beer and wine;

  1. Peanuts and products thereof;
  2. Soybeans and products thereof, except:

(a) fully refined soybean oil and fat (1);

(b) natural mixed tocopherols (E306), natural D-alpha tocopherol, natural D-alpha tocopherol acetate, and natural D-alpha tocopherol succinate from soybean sources;

(c) vegetable oils derived phytosterols and phytosterol esters from soybean sources;

(d) plant stanol ester produced from vegetable oil sterols from soybean sources;

  1. Milk and products thereof (including lactose), except:

(a) whey used for making alcoholic distillates including ethyl alcohol of agricultural origin;

(b) lactitol;

  1. Nuts, namely: almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashews (Anacardium occidentale), pecan nuts (Carya illinoinensis (Wangenh.) K. Koch), Brazil nuts (Bertholletia excelsa), pistachio nuts (Pistacia vera), macadamia or Queensland nuts (Macadamia ternifolia), and products thereof, except for nuts used for making alcoholic distillates including ethyl alcohol of agricultural origin;
  2. Celery and products thereof;
  3. Mustard and products thereof;
  4. Sesame seeds and products thereof;
  5. Sulphur dioxide and sulphites at concentrations of more than 10 mg/kg or 10 mg/litre in terms of the total SO2which are to be calculated for products as proposed ready for consumption or as reconstituted according to the instructions of the manufacturers;
  6. Lupin and products thereof;
  7. Molluscs (like shellfish) and products thereof;

Icons we use to identify allergens

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