Methody Prep Gluten Friendly Menu
Unit Name Unit Number
Date
Sept 26 to June 27
Menu
Week 1
This document must be used should a manual (hand written) allergen report be required within a unit. Within each recipe used please refer to each food ingredient label to note any allergens present within the product and transfer this to the chart below. Ensure both ‘Does Contain and May Contain allergen information is captured
Recipes
Allergens
Celery Cream of vegetable soup
yes
Leek & mushroom pie, herb roast potatoes
yes
Pasta bolognaise & garlic bread
yes
Chicken casserole & herb roast potatoes
French onion
yes
Cheese pasta
yes
Minestrone soup
Chicken nuggets, potatoes & beans
Chicken blackbean & rice
yes
Spiced parsnip soup
yes
Chicken curry & rice
yes
Sausage, mash, peas & gravy Battered haddock, chips mushy peas
Allergy Advice:
Eggs
Fish
Lupin
Milk
Molluscs
Mustards
yes
yes
Peanuts
Nuts from Trees
Sesame
Soybeans Sulphur D02/ Sulphites
yes
yes
yes
Baked potato, beans & cheese Chicken noodle soup
Cereals with Crustaceans Gluten
yes
yes yes
MC
yes yes
yes
mc
• Ingredients highlighted with ✔ are allergens that are present in this product
• Ingredients highlighted with the letters MC = Cross Contamination risk indicating that this ingredient is present in the manufacturing site, factory or supply chain and our suppliers believe there is a significant risk that this allergen could contaminate the food a specific allergen FS.F.044.02
Internal
Unit Name
Methody Prep Gluten Friendly Menu
Unit Number
Date
Sept 26 to June 27
Menu
Week 2
This document must be used should a manual (hand written) allergen report be required within a unit. Within each recipe used please refer to each food ingredient label to note any allergens present within the product and transfer this to the chart below. Ensure both ‘Does Contain and May Contain allergen information is captured
Recipes
Allergens
Celery Spanish style tomato & chorizo soup
yes
Peppered chicken & Rice
Yes
Cream of cauliflower soup
Yes
Spanish pork meatballs, tomato & chorizo sauce
yes
Carrot & leek Soup
yes
Nuggets, crispy potatoes, peas
yes
Cream Of Chicken Soup
yes
Sweet potato frittata
yes
Broccoli blackbean with rice Roast chicken, mash, carrots & gravy
Baked potato, bolognaise
Beef & onion pie, mashed potato Lentil Soup
Battered haddock, Chips & mushy Peas Chicken curry & rice
Allergy Advice:
Cereals with Crustaceans Gluten
Eggs
Fish
Lupin
yes
yes yes
Milk
yes yes
Molluscs
Mustards
Peanuts
Nuts from Trees
Sesame
Soybeans Sulphur D02/ Sulphites
MC
yes
MC
yes yes yes
yes
yes
yes
yes
mc
• Ingredients highlighted with ✔ are allergens that are present in this product
• Ingredients highlighted with the letters MC = Cross Contamination risk indicating that this ingredient is present in the manufacturing site, factory or supply chain and our suppliers believe there is a significant risk that this allergen could contaminate the food •
FS.F.044.02
Internal
Unit Name
Methody Prep Gluten Friendly Menu
Unit Number
Date
Sept 25 to June 26
Menu
Week 3
This document must be used should a manual (hand written) allergen report be required within a unit. Within each recipe used please refer to each food ingredient label to note any allergens present within the product and transfer this to the chart below. Ensure both ‘Does Contain and May Contain allergen information is captured
Recipes
Allergens
Celery Celeriac & thyme Soup
yes
Red lentil, aubergine moussaka
yes
Chicken & sweetcorn pasta bake
Red pepper & tomato Soup
Spiced sweet potato
yes yes
Cajun chicken pasta bake
yes
Beef lasagne, garlic bread
Lentil & carrot Soup
Battered haddock, Chips & mushy Peas Chicken curry & rice
Allergy Advice:
Lupin
Milk
yes
Molluscs
Mustards
Peanuts
Nuts from Trees
Sesame
Soybeans Sulphur D02/ Sulphites
yes
yes
Beef madras & Rice
Chicken & leek Soup
Fish
yes
Yes
Chicken nuggets, wedges & corn
Eggs
yes
Baked potato, sweet & sour chicken Beef hoi sin & rice
Cereals with Crustaceans Gluten
yes yes yes yes
yes yes
MC
mc
• Ingredients highlighted with ✔ are allergens that are present in this product
• Ingredients highlighted with the letters MC = Cross Contamination risk indicating that this ingredient is present in the manufacturing site, factory or supply chain and our suppliers believe there is a significant risk that this allergen could contaminate the food • Our busy kitchens endeavour to take all reasonable steps to avoid any risk of cross contamination however we cannot guarantee that our food is 100% free from a specific allergen FS.F.044.02
Internal
Unit Name
Methody Prep Gluten Friendly Menu
Unit Number
Date
Sept 26 to June 27
Menu
Week 4
This document must be used should a manual (hand written) allergen report be required within a unit. Within each recipe used please refer to each food ingredient label to note any allergens present within the product and transfer this to the chart below. Ensure both ‘Does Contain and May Contain allergen information is captured
Recipes
Allergens
Celery Leek & potato Soup
yes
Beef, carrot & baby potato casserole
yes
Chicken, roast tomato pasta bake
Tomato & basil Soup
Spiced bean Soup
yes yes
Chicken, leek pie & mash potato
yes
Chinese Oriental Beef & Rice
Laksa carrot & coconut Soup
Battered haddock, Chips & mushy Peas Chicken curry & rice
Allergy Advice:
Lupin
Milk
Molluscs
Mustards
Peanuts
Nuts from Trees
Sesame
Soybeans Sulphur D02/ Sulphites MC
MC
yes
Cajun vegetable burrito, wedges Chicken & vegetable Soup
Fish
yes
Yes
Chicken nuggets, wedges & carrots
Eggs
yes
Bombay chicken & rice Beef stir fry & rice
Cereals with Crustaceans Gluten
yes
MC
yes
yes yes
MC
yes
MC
yes
• Ingredients highlighted with ✔ are allergens that are present in this product
• Ingredients highlighted with the letters MC = Cross Contamination risk indicating that this ingredient is present in the manufacturing site, factory or supply chain and our suppliers believe there is a significant risk that this allergen could contaminate the food • Our busy kitchens endeavour to take all reasonable steps to avoid any risk of cross contamination however we cannot guarantee that our food is 100% free from a specific allergen FS.F.044.02
Internal