Food allergies can kill!
O
ver 170 different foods are thought to be capable of causing allergic reactions.
The term "food allergy" is used to describe an unusual sensitivity to a food which is harmless to most people.
If you think your customer is having an allergic reaction:
- Call 999 - ask for an ambulance straight away
- Say your customer could have anaphylaxis - "ANNA-FILL-AXIS"
- Stay with them until help arrives
- Review your Hazard Analysis straight away - seek advice from the Food Safety Team
Severe Food Allergy
Allergies can cause a life-threatening reaction called anaphylaxis. Anaphylaxis affects the whole body, often within minutes of eating the food. Examples of nuts associated with allergenic reactions include: peanuts, walnuts, almonds, brazil nuts, hazelnuts and pistachios. Other associated foods include shellfish and sesame seeds.
Symptoms may include swelling of the throat and mouth, difficulty in breathing, collapse and unconsciousness.
Customers must be informed about the exact ingredients of any food they eat, because even a tiny amount of the food or ingredient could kill them. If a customer asks you about ingredients such as nuts and seeds take it seriously.
Make sure you or a duty manager know which menu items contain nuts, or may have been prepared using nut oils, or may have been contaminated by use of equipment that was previously used for storage, preparation or cooking of products containing nuts.
Foods which contain nuts and seeds
Less obvious sources of nuts and seeds are:
- marzipan which is made from almonds
- hummus and halva which contain sesame seeds
- sauces such as satay sauce which is made from peanuts
- products such as Waldorf salad, dressings and flavourings
- salad dressings and frying oil made from nut oil.
What your staff can do if they are asked about ingredients in dishes by a customer.
- Know what you are dealing with. Ask why the customer wants to know i.e. are they allergic, intollerant or just don't like a particular ingredient.
- Waiting staff should never guess what's in a dish. Always get the cook/chef to speak directly to customer.
Points to remember
Even tiny traces of these foods can kill
- Think before using nut and seed oils, salad dressings and sea-food sauces
- Don't let nuts, seeds and shellfish touch food that should not have those ingredients.
Advice for Caterers on allergy and intollerances
For further information see the
Food Allergy Platform which includes key information for food manufacturers and and caterers.
Other information can be found on the