Food Handling and Ingredients Information

 The Rusland Pool Hotel  is committed to maintaining high standards of food safety and quality for our  customers, visitors and colleagues, to ensure that the food we serve is prepared to the very highest  standards using quality products and ingredients, safe to eat and free from contamination to the best of our ability.  

To ensure best practice we have developed food safety best practice in our kitchen based on the principles of  Hazard Analysis Critical Control Point (HACCP) and standard operating procedures which are implemented  at our location. 

These are based on regulatory requirements and industry best practice.  

It is the intention of The Rusland Pool Hotel to: 

• Strive towards best practice by a process of ongoing improvements and compliance with all relevant food laws, including food safety and food allergen legislation, approved codes of practice, and  industry guidelines.  
• Encourage management and staff at all levels to show leadership and commitment in the effective management  of food safety and control of food allergens. 
• Support and promote the development of a positive food safety culture. 
• Manage risks associated with food safety and food allergens through regular identification of  hazards, determination of critical control points and implementation of effective control and  monitoring measures through our food safety management awareness plans.
• Ensure that all our ingredients are safe, legal, of high quality and compliant with RPH standards,  conducting supplier risk assessments, audits to monitor and support this.  
• Proactively address any food safety issues that may arise. 
• Provide and maintain equipment and premises which lend themselves to good food hygiene  standards.  
• Provide employees with information, training commensurate with their work activities and tools  necessary to do their job in a safe, hygienic and compliant manner. 
•  Encourage and provide a safe environment for all employees to report any concerns relating to food  safety, quality, integrity or legality. 
• Regularly measure compliance against these standards and implement performance objectives to  ensure we are providing food which is safe to eat and meets quality expectations.  

FOOD INFORMATION FOR ALLERGIES, INTOLERANCES AND DIETARY REQUIREMENTS

We are happy to provide you with information you need to make your own menu choice. We cannot recommend or tell you what is suitable for you to eat or drink. Please note that our menu descriptions do not include all ingredients or allergens. 

This information is subject to change and updated by our suppliers in real time. Therefore, even if you have chosen an item previously, please make sure that you check it each time you visit and always inform your server/ordering point of your allergy, intolerance or dietary requirements. If you have any questions, allergies or intolerances please let us know before ordering.

CROSS CONTAMINATION

While we strive to limit this as much as possible, please be aware that our food and drinks are prepared in areas where cross contamination may occur. We declare allergens if they are intentionally added to a product. Where our suppliers have indicated possible cross contamination risks, we also declare their allergen ‘may contain’ risks.

Our food and drink preparation and serving areas, storage areas and cooking equipment (e.g. fryers, grills etc.) are not shared and fried items containing different allergens won't be cooked in the same oil. If you are concerned about possible allergen cross contamination of the food and drink you wish to consume, please ask for further information on our cooking methods and policies.

GLUTEN FREE

We do not offer a specific gluten free menu but most items containing gluten on our core menu can be substituted with GF ingredients to remove any gluten from the dish. Processes and training are in place to ensure that our gluten free ingredients are gluten free. ‘Gluten Free’ describes foods that containing gluten at a level of no more than 20 parts per million (ppm)

VEGETARIAN AND VEGAN

Items made with vegetarian ingredients can often be substituted to be made with vegan ingredients, however some of our preparation , cooking and serving methods could affect this. If you require more information, please as the server.

It is the responsibility of the management team to ensure that the appropriate resources, including human and  financial ones, are committed towards implementing this policy across our business and communicating them to all our employees.  

General Manager

John Stuart