The Allergens tab is used to indicate what allergies an item might affect. If the item contains any allergens, select the appropriate check boxes and click Save .
Contains vs. Facility
There are two check boxes next to each allergen, one for "Contains" and the other "Facility". An allergen should be checked as Contains if the item explicitly contains the allergen, such as a milk carton containing milk. An allergen should be marked as Facility if the allergen is not present in the item itself but could be a result of cross- contamination,such as a chocolate bar that is processed in the same facility that processes peanuts.
Allergen Link
This feature is available when editing a basic, non-recipe item. The item you are editing may contain ingredients that are very similar to another created item (such as different types of pasta). Use the Allergen Link field to search for a similar item and either hit ENTER or click the Magnifying Glass . Any allergens associated with the current item will be linked to the selected item automatically.
Calculate Recipe Allergens
This feature is available when editing a recipe. A recipe may contain ingredients that have allergens. For these recipes, you can automaticallycalculate the recipe allergens based on the ingredient allergens using the Contains and Facility checkboxes below
the Allergens list. Click Contains to obtain the recipe's allergens from allergens in the
"Contains" column in the ingredients. Click Facility to obtain the recipe's allergens from allergens in the "Facility" column in the ingredients. Click both checkboxes to obtain all of the recipe's allergens from the ingredients.
IMPORTANT: This feature only works if the recipe's ingredients have their allergens
correctly indicated in WebSMARTT.
After using one or both of the checkboxes to calculate allergens, hover your mouse cursor over a checked box to see a pop-up that details which ingredients contain the allergen.
ITEM -,
ALLERGENS
Contains Facility Nan1e
0 Egg
0 fish
0 Gluten
0 Milk
Oe$Criplion
Egg whiles,egg yol:s,albumil,lecithin, mayonnaise,and
merioQ .te
Catfish.anchovies,bass,flounder, cod, Worce.sel hire sauce,
satnon.sOle. perch.aoo .sutllli'N
Gtlten formed from wheat. rye,oats,andbal'ley
cow rna, but1er, Chee-se. laelalbu"*l,cuet'l,atiCI whey
t2:3.Caieese.SWtu c
nuta
••
.Pe..an.uts,Atachis oi.peanut butter, most peanut ois,and peanut
lnOredie-nts used10 preserve/enhance fOOd prOducts