Allergen management in catering and hospitality is a critical aspect of food safety, guest satisfaction and legal compliance. It involves identifying, controlling and communicating the presence of allergens in food and beverages served on-site.

Around 2 million people in the UK currently suffer with a food allergy, and this number is increasing by approximately 5% each year. New food allergen regulations are in place and non-compliance could lead to expensive fines. This means there’s no better time to refresh your training.

• Does your business already have an allergen safety checklist?
• What allergens does tofu contain?
• Which allergen is likely to be present in paella?
• Do all your staff know your emergency procedures?

Read on to find out more about allergens, legislation and how to ensure your business is effectively managing allergens:

What are allergen foods?

Allergen foods are usually harmless but cause an immediate allergic reaction to a susceptible person. Ingesting allergens is not the only way to cause serious reactions, as the smallest particles can also react with the skin or eyes. In the most serious cases, a severe allergic reaction is known as anaphylaxis and can be life threatening.

By law, businesses including all food outlets, restaurants and takeaways are required to inform customers if their food contains any ingredients known to trigger allergies.

Allergy vs. intolerance

A food allergy means that a person’s immune system detects a particular food as harmful and activates the body’s defence system. Symptoms can vary from itching and discomfort to breathing difficulties, swelling and shock.

Food intolerance does not usually involve the immune system and the symptoms take longer to develop. Intolerance can also affect long-term health and has been linked to IBS.

Food sensitivity is a bad reaction to food that is otherwise perfectly safe to eat.

What is cross-reactivity?

Cross-reactivity can occur when a protein is similar to an allergenic protein. People who have a latex allergy, for example can be associated with a number of food allergies including banana, avocado, chestnut, apple, carrot, celery, papaya kiwi, potato, tomato and melons.

Allergen food labelling and display

Food labelling laws mean that catering businesses must provide information to customers about any of the 14 food allergen groups used in food that they make or sell. It also applies to any food given free of charge such as samples or complimentary bar snacks. Food allergens must be displayed on the menu, or it must be clearly signposted where the allergen info can be retrieved.

This information can also be provided verbally if there is a document to support it either written or digital form. In a buffet, allergen information should be provided for each food item separately. Vehicles and mobile stalls must also follow the same rules and legislation on allergen labelling.

Nisbets stock a range of allergen signage, including table notices and mounted signs as well as, a selection of ready-to-use food labelling making it simple and clear to customers, easy for staff to implement and a safe way to reduce the risk of contaminated food.

However, while signs and notices can act as a reminder to encourage customers to seek advice before they eat, the responsibility doesn’t just lie with you and your business. Your customers also have a duty to:

• Inform you about their allergy and the severity
• Check first with waiting staff about each menu item ordered for allergens
• Be aware of any dishes or types of food that are likely to contain allergens
• Be aware of any information and risks regarding possible cross contamination.

Front of house allergen management

All staff should receive training on allergen awareness, ensuring that a member of staff is always available during working hours to answer any queries.

Using food allergen stickers can create awareness and help keep customers safe by warning of potential allergens on the menu. All businesses can apply these easily, with a polite reminder to ‘ask before you eat’. Wall and window stickers can be purchased from Nisbets.

Cleaning

Even trace amounts of allergens, especially nuts, can cause severe allergic reactions for some people. Cleaning thoroughly is the best way to reduce these risks. Although some recommended cleaning procedures are ideal for hygienic purposes, they may not necessarily be suitable for removing allergens.

Devising your own routine will help you fit around the size and specifics of your business. Machines and appliances need particular attention if they expose areas for dust from allergens to settle. Using a detailed cleaning rota template can ensure all members of staff follow cleaning procedures correctly. Nisbets offer a full range of commercial cleaning equipment.

Colour-coded kitchenware and utensils

 

Separating your chopping boards, knives and utensils for use with each food group is the safest way to avoid contamination of allergens. Colour-coded utensils are becoming more frequent in commercial kitchens, with purple colour coded utensils and equipment specifically designed for the preparation of allergen-free food and are therefore ideal for implementing an allergen colour coded system.

The Hygiplas colour range by Nisbets offers a colour for every task. Every prep period is as safe and organised as it can be – with no cross contamination.