Rules for LPCK's Allergen-Friendly Kitchen
LPCK’s allergen-friendly kitchen is a controlled production space in which the following ingredients and their derivatives are not permitted:
- Milk and dairy
- Peanuts
- Tree nuts
- Soy
- Wheat and gluten sources
- Fish, crustaceans and molluscs
- Sesame
These restrictions include whole ingredients, oils, extracts, powders, pastes, sauces, stocks, marinades, seasonings and other products containing or derived from a restricted ingredient.
Eggs, mustard and sulphites may be permitted but must be fully declared and managed in accordance with LPCK’s ingredient and allergen-control procedures.
Before being approved to use the kitchen, members must submit complete ingredient and supplier information. This includes ingredients used in substitutions, replacements and recipe reformulations. Any change to an ingredient, brand or supplier must be declared and approved before it enters the kitchen.
Products labelled “Contains” or “May contain” a restricted allergen are not permitted. Ingredients without complete labels, specifications or verifiable allergen information will not be approved.
Kitchen users must comply with strict allergen-management procedures, including:
- Wearing clean clothing or changing before entering the kitchen
- Using designated equipment, utensils and storage areas
- Following required handwashing, cleaning and sanitation procedures
- Using only approved detergents and cleaning products
- Preventing restricted ingredients, equipment and packaging from entering the kitchen
- Completing all required production, cleaning and allergen-control documentation
Failure to comply with these requirements may result in immediate suspension or termination of kitchen access.
LPCK takes reasonable precautions to reduce allergen cross-contact; however, no shared commercial facility can guarantee the complete absence of every allergen. Businesses remain responsible for their ingredients, production controls, product testing, labelling and regulatory compliance.