Allergens and food safety
How to order safely from Hi-Eat if you, or anyone eating, has a food allergy or intolerance.
Summary
- Food is cooked in the Hi-Eat kitchen, which several cooks share, so we can't promise a dish is free of any allergen.
- Tell the cook about the allergy, and how serious it is, in your order note every time.
- If an allergy is severe, don't rely on Hi-Eat or a menu description to keep you safe.
The 14 major allergens
UK law names 14 allergens that must be declared. Ask the cook about any of them, and about anything else you react to.
- Celery
- Cereals containing glutenwheat, rye, barley, oats
- Crustaceansprawns, crab, lobster
- Eggs
- Fish
- Lupin
- Milk
- Molluscsmussels, squid, snails
- Mustard
- Tree nutsalmonds, cashews, walnuts
- Peanutsincluding groundnut oil
- Sesame
- Soya
- Sulphur dioxide and sulphitesabove 10mg/kg
Tell us in the order note
Every order lets you leave a note for the cook. Use it. Say what the allergy is and how serious it is, rather than asking for a dish without an ingredient: a cook needs to know whether traces matter.
A cook who is not confident they can cook safely for you should say so, and we would rather they did.
Ingredients change
Each cook makes their dishes their own way. The same dish may be made slightly differently from one week to the next depending on what a cook could buy. Ask each time rather than assuming a dish is the same as last time.
Events
If you are hosting, collect allergy information from your guests and pass it to the cook before the event, not on the day.
Where your food is cooked
Every dish is cooked in the Hi-Eat kitchen, not in someone's home, so we can see what goes into it and how it's made. Cooks hold a food hygiene certificate (Level 2), or get one, before they cook with us.
Reporting a problem
If you became unwell after an order, tell us through Get help with the order number. We take it seriously and we act on it.
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