Food Allergy Awareness Training - Module 01

### **Food Allergy Awareness Training - Module 01**

**Objective:**
The primary goal of this module is to help food businesses and staff understand the importance of food allergy awareness, how to identify allergens, and how to manage the risks associated with food allergies to protect customers and ensure safe dining experiences.

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### **What Are Food Allergies?**
A food allergy is an immune system response to a protein in food that the body mistakenly identifies as harmful. The severity of a food allergy can range from mild symptoms (like hives or swelling) to severe, potentially life-threatening reactions (such as anaphylaxis).

### **Common Food Allergens in the UK**
In the UK, food businesses are legally required to be aware of and manage 14 **major food allergens**. These allergens must be clearly identified on food labels and in menus. These allergens are:

1. **Cereals containing gluten** (wheat, rye, barley, oats, spelt, kamut, and their hybridized strains)
2. **Crustaceans** (e.g., shrimp, lobster, crab)
3. **Eggs**
4. **Fish**
5. **Peanuts**
6. **Soybeans**
7. **Milk** (and dairy products)
8. **Nuts** (e.g., almonds, hazelnuts, walnuts, cashews, pistachios, pecans, Brazil nuts, macadamia nuts)
9. **Celery**
10. **Mustard**
11. **Sesame seeds**
12. **Lupin**
13. **Molluscs** (e.g., clams, oysters, mussels, squid, octopus)
14. **Sulphur dioxide and sulphites** (at concentrations of more than 10 mg/kg or 10 mg/l)

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### **How to Identify Food Allergies**
- **Symptoms of an Allergic Reaction**:
Food allergies can cause a range of symptoms, from mild to severe. Symptoms may include:
- **Mild**: Rash, swelling of lips or tongue, itching, stomach upset
- **Moderate**: Shortness of breath, tight throat, wheezing, vomiting, or diarrhea
- **Severe**: Anaphylaxis (a severe, life-threatening reaction with symptoms like swelling of the throat, difficulty breathing, loss of consciousness)

- **Food Allergen Information on Labels**:
All packaged food products sold in the UK must list any of the 14 allergens in the ingredient list. The allergens must be **highlighted** in **bold** to make them easy to spot.

- **Cross-Contact (Cross-Contamination)**:
Cross-contact happens when allergens from one food come into contact with another food, typically through shared equipment, surfaces, or utensils. This is a major risk for people with allergies.

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### **How to Safely Manage Food Allergies in Your Business**

#### **1. Staff Training**
- Ensure that **all staff members** are aware of food allergies and understand the importance of preventing cross-contact. Staff should be able to identify allergenic ingredients and understand how to handle food safely.

#### **2. Ingredient Knowledge**
- **Know the ingredients** in all the dishes you serve, including hidden sources of allergens (e.g., flour, sauces, or marinades).
- Always read labels for allergen information and keep a detailed inventory of ingredients used in your kitchen.

#### **3. Allergen Information on Menus**
- Allergen information must be available to customers upon request.
- Menus should include clear and accessible allergen information, either directly on the menu or through a separate allergen guide.

#### **4. Prevention of Cross-Contamination**
- Use **separate equipment** (e.g., chopping boards, knives) for different allergens whenever possible.
- Clean and sanitize surfaces and utensils thoroughly between uses to prevent cross-contact.

#### **5. Communicating with Customers**
- **Ask customers** if they have any food allergies before they order.
- Ensure that any changes or substitutions to a menu item are clearly communicated to the kitchen team.

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### **Emergency Procedures for Allergic Reactions**
- **Know the Symptoms**: Train staff to recognize the symptoms of an allergic reaction.
- **Have an Emergency Plan**: Establish a procedure for managing allergic reactions. This includes:
1. **Alerting a manager or supervisor immediately** if a reaction occurs.
2. **Administering first aid** (if trained to do so).
3. **Contacting emergency services** (999 in the UK) if the reaction becomes severe or anaphylaxis is suspected.

- **Anaphylaxis Kit**: Some food businesses, especially those in high-risk environments, may keep an **anaphylaxis kit** stocked with epinephrine injectors (e.g., EpiPens). This must only be used by trained individuals.

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### **Legal Responsibilities**
- **Labeling**: The Food Information Regulations (FIR) in the UK require businesses to provide accurate and clear allergen information for food sold, both pre-packaged and non-pre-packaged (such as food served in restaurants).
- **Allergen Management**: Failure to manage food allergies can lead to severe health consequences for the customer and legal consequences for the business, including fines or closure.

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### **How to Prevent Food Allergy Incidents**
1. **Separate Allergen-Free and Allergen-Containing Foods**:
- Store allergen-free food and allergen-containing foods in **separate containers**.
- Label everything clearly to avoid confusion.

2. **Regular Staff Training**:
- Ensure **ongoing food allergy awareness** training is provided to new and existing staff.

3. **Proper Handwashing**:
- Make sure staff wash their hands thoroughly, especially after handling allergenic foods, to avoid cross-contact.

4. **Clear Communication**:
- **Communicate clearly** with customers about allergens, both in person and through menu descriptions.

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### **Conclusion**
Food allergies are a serious matter that requires careful management and awareness in food businesses. By following these guidelines for identifying allergens, managing cross-contamination risks, and providing accurate allergen information, you can protect your customers and ensure that your food business is compliant with UK food safety laws.

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