UNDERSTANDING AND MANAGING ALLERGENS

Matt Ferris Lead Product & Release Manager

Food Allergy Week

Every year in May, Food Allergy Awareness Week focuses on highlighting this issue. The primary goal of this week is to raise awareness about the potential dangers of food allergies and educate individuals on the importance of effectively managing them.

Catering teams responsibilities

Training and education

First, your main goal is to ensure your food is safe for everyone, including those with food allergies. You need to have the correct process in place and make sure your catering teams know how to:

▶ Ensure your catering operation is fully prepared to handle allergens

▶ Prevent cross-contamination and use correct food storing processes

▶ Understand the potential impact of allergens on your customers

▶ Recognise the signs and symptoms of an allergic reaction

▶ Comply with the latest legislation

Legal requirements

The Food Information Regulation 2014 and the EU Food Information for Consumers Regulation state that you must provide information about the 14 major allergens. These include gluten, crustaceans, molluscs, eggs, fish, peanuts, nuts, soybeans, milk, celery, mustard, sesame, lupin, and sulphur dioxide. Make sure you have these covered and can share the allergens in your dishes with your customers on your menu (printed or online), at the counter or dining table.

In 2021, Natasha's Law was introduced and this law makes it compulsory to list full ingredients and allergens on foods that are made and sold on the same premises, like pre-packed for direct sales foods (PPDS). It's a game-changer, ensuring customers have all the necessary information to make informed choices about their eating. You can download a handy checklist here (bit.ly/natslaw) to find out if you are compliant.

Customer communication

Be open, transparent and make it easy for your customers to access vital information about the allergens in your food and how you handle and prepare them. This empowers them to make safe, informed decisions and enjoy your delicious offerings without worries.

Having the right knowledge, providing thorough training, and communicating effectively with your customers will create a safe and inclusive experience for everyone.

Let's make sure everyone can enjoy their meals.