Hauchi Kay Catering Service Company acknowledges that food allergies, intolerances, and dietary restrictions are serious matters with potentially life-threatening consequences. Hauchi Kay Catering Allergen Information Policy Kenya sets out our strict procedures for identifying, managing, communicating, and minimising allergen risks across all catering operations, including wedding catering, corporate event catering, private dining, birthday catering, buffet services, and institutional catering in Kenya.

Hauchi Kay’s allergen management practices are grounded in both our professional duty of care and in the constitutional right of every person in Kenya to safe, quality food as guaranteed under Article 43(1)(c) of the Constitution of Kenya 2010. We do not treat allergen requests as optional, they are mandatory operational requirements.

The 14 Major Allergens: Hauchi Kay Recognition & Management

Hauchi Kay recognises and actively manages the 14 major allergens as internationally classified under EU Regulation 1169/2011 (Food Information to Consumers), which serves as the globally accepted standard and is adopted as best practice in Kenya’s catering industry:

Allergen	Common Sources in Kenyan Cuisine	Hauchi Kay Management Protocol
Gluten (Wheat, Rye, Barley)	Chapati, bread, mandazi, sauces with flour	Dedicated GF preparation zone & utensils
Milk / Dairy	Nyama na maziwa, ugali wa maziwa, creamy sauces, chai	Clearly labelled; dairy-free alternatives available
Eggs	Baked goods, egg fried rice, mayonnaise	Egg-free options clearly marked
Peanuts	Groundnut stew, groundnut sauce, snacks	Strict separation; declared in all menus
Tree Nuts	Cashew sauces, desserts, garnishes	Nut-free zones available on request
Sesame	Sesame seeds, tahini in some dishes	Labelled; removed on guest request
Fish	Tilapia, dagaa, omena, fish sauces	Fish dishes separated and clearly labelled
Shellfish / Crustaceans	Prawns, shrimp, crab (coastal menus)	Separate serving utensils and station
Soy	Soy sauce, tofu, some processed meats	Declared; soy-free preparation on request
Celery	Soups, stews, stocks	Available on ingredient lists
Mustard	Dressings, sauces	Declared in sauce ingredients
Lupin	Some flours and bakery items	Rare use – declared when present
Molluscs	Squid, octopus, snails (specialty menus)	Separate station; declared in menu
Sulphur Dioxide / Sulphites	Dried fruits, wines, some preserved foods	Disclosed in all applicable menus

Mandatory Client Allergen Disclosure Process

It is the responsibility of the event client to provide Hauchi Kay with complete and accurate information regarding all dietary restrictions, food allergies, intolerances, and religious dietary requirements (including Halal, Kosher, or Hindu vegetarian) for all event guests. This information must be submitted to Hauchi Kay no later than 10 business days before the event.

Hauchi Kay will issue an Allergen Declaration Form to all clients at the time of booking confirmation. This form must be completed and returned in full. Hauchi Kay cannot accept liability for allergic reactions resulting from information that was not disclosed by the client prior to the event.

The constitutional right to health and food safety under Article 43 and Article 26 (right to life) of the Constitution of Kenya 2010, combined with the provisions of the Consumer Protection Act (No. 46 of 2012), impose a positive obligation on Hauchi Kay to provide accurate food information and take all reasonable measures to protect guests from foreseeable harm.

Hauchi Kay Internal Allergen Protocols

Cross-contact prevention: All surfaces, equipment, and utensils used for allergen-containing food preparation are thoroughly cleaned and sanitised before being used for allergen-free preparation. Colour-coded equipment is used to prevent cross-contamination. Allergen-free items are prepared first, before any allergen-containing items, in the daily production schedule. All Hauchi Kay chefs and food handlers receive mandatory allergen awareness training upon onboarding and refresher training annually.

Menu labelling: All buffet dishes at Hauchi Kay events are accompanied by clear allergen indicator cards at the serving station, identifying the presence of any of the 14 major allergens. Allergen information for all menu items is available in writing upon request by any guest at any event.

Severe Allergy (Anaphylaxis) Protocol

For guests with confirmed severe allergies (anaphylaxis risk), Hauchi Kay requires advance written notice and will designate a separate preparation area, dedicated equipment, and a specific allergen-aware server for that guest. Hauchi Kay strongly recommends that guests with severe allergies carry an adrenaline auto-injector (e.g., EpiPen) at all times, as Hauchi Kay cannot be responsible for emergency medical treatment on-site. The client is required to inform the venue regarding the location of the nearest hospital or medical facility.

Disclaimer

While Hauchi Kay takes all practical and professional measures to prevent allergen cross-contact, our kitchen operations involve the use of multiple allergens. Hauchi Kay cannot guarantee a completely allergen-free environment. Guests with severe allergies attend events at their own risk and are encouraged to speak directly with our service team upon arrival.