The Importance of Allergen Awareness

In the UK, the number of people with allergies grows by 5% every year. By law, food businesses must declare the 14 main allergens in each dish they provide, however preventable emergencies still occur due to several procedural errors. People severely allergic to certain ingredients can be put in life threatening conditions if exposed to the allergen.

In some cases, it’s the supplied ingredients that are the root issue, with findings by the Government suggesting that food fraud continues to be an issue in the global supply chain. There are several measures that can be put in place to ensure that stock sourced by a restaurant contains the ingredients it states and does not have any hidden allergens, here are some of them:

• Ingredient verification: Documentation including certificates of analysis, ingredient lists, and labels. 

• Regular supplier audits: Audits can include on-site visits, review of supplier documentation, and testing of products for allergen content.

• Random ingredient testing: This can be done using allergen testing kits or by sending samples to a laboratory for analysis.

• Allergen risk assessments: This can include identifying supplied goods that are commonly associated with allergens, assessing the risk of cross-contamination, and implementing control measures to minimise the risk of allergen exposure.

Contamination can also occur on-site however with accurately labelled ingredients. To ensure the safety of customers, staff should be trained on the importance of following procedures in relation to cross-contamination on allergy containing ingredients. Here are some tips on how to prevent cross contamination:

1. Check air filters regularly: Airborne allergens can be a concern for customers with respiratory allergies. Regularly checking and changing air filters can help to reduce the number of airborne allergens in the venue.

2. Consider using non-toxic pest control methods: Traditional pest control methods often involve the use of chemicals that can be harmful to customers with allergies. Using non-toxic methods such as traps and essential oils can help to control pests without posing a risk to customers.

3. Utilise technology: Technology can be a useful tool for allergen management. For example, implementing an online allergen database that can be accessed by customers can help them make informed choices about what they order.

4. Consider alternative ingredients: Wheat flour is a common allergen, but there are many alternative flours available that can be used in baking. These include rice flour, chickpea flour, and coconut flour. By changing the allergen containing ingredient completely, alterations do not need to be made to the cooking process.

In conclusion, allergies are a growing concern for the hospitality industry, and it's essential that restaurants have effective allergen management practices in place. By sourcing ingredients from reliable suppliers, training staff in allergen management, utilising technology, and providing clear communication with customers, venues can create a safer and more welcoming environment for all.