|
|
|
Information about food allergies
 Food allergy can kill!
Introduction
Why should I know?
Severe Food Allergy
Food to watch out for
What your staff can do to help customers
Remember!
Emergency!
Further advice
Introduction
The term food allergy is used to describe an unusual sensitivity to a food which is harmless for most people.
Why should I know?
One person in 100 could have a severe reaction to food.
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 potential contaminated by use of equipment that was previously used for storage and preparation and cooking of products contain nuts.
 Foods to watch out for
- Marzipan which is made from almonds,
- Hummus and halva which contain sesame seeds,
- Peanuts and tree nuts,
- Sauces such as satay sauce which is made from peanuts,
- Products such as Waldorf salad, dressings and flavourings,
- Also some fruits and vegetables such as celery,
- Some flours such as lupin
- Shellfish and other fish
- Salad dressings and frying oil made from nut oil.
What your staff can do to help customers
- Tell your staff what is in the ingredients so that they can tell the customers.
- Tell the staff not to guess.
- Tell them to find out.
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
- Clean your hands, work surfaces and utensils after handling nuts, shellfish and seeds
- Think before cooking with oils that have been used to cook other foods.
Emergency!
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 Directorate of Environmental Health (telephone 020 7341 5282).
Call a Consumer Helpline for more information on 0345 573012.
Further advice
Visit:
|
|
At your service
top of page
top of page