Allergy Catering Manual

 

Did you know that you could be sued for up to £1 million, fined and sent to prison if a customer suffers an allergic reaction to a food you have served in your restaurant ?

The situation

  • In 2003 over 2% of the population suffered from a potentially life threatening food allergy
  • In 2004 it is estimated that  nearly 40% of the population suffer from health problems which are related to the food they eat.

These health problems include migraine sufferers, diabetics, arthritics and depressives all of whom are increasingly aware that food allergy/sensitivity /intolerance can play a significant role in the management of their condition.

  • Both of these groups are growing larger year on year.

The problem for the Catering Industry

  • 90% of food allergic incidents occur outside the home, in cafés, restaurants, works canteens etc.
  • There is wide spread ignorance within the catering industry about food sensitivity in general – its symptoms and effects, what foods are implicated, alternative ingredients and how to cater for allergy sufferers.
  • This means that not only are the catering industry failing to cater for a rapidly growing market but –
  • They are largely ignorant of their legal responsibilities regards food sensitive customers.

A caterer must  be aware of and able to inform a customer of known or potential presence of certain allergens even though this is not a direct requirement of current food labelling legislation.

If a caterer fails to do this and a customer suffers a serious adverse reaction, the caterer or their company could face a substantial fine and even imprisonment - as well as being sued through the Civil Courts where penalties can reach £1 million. The negative publicity would also be crippling.

The solutions

  • The Foods Standards Agency, in partnership  with interested bodies such as the Anaphylaxis Campaign  and local enforcement agencies, is working to raise awareness of food allergy with all its implications within  the catering industry.
  • This book.

Working with the FSA, the Anaphylaxis Campaign and the Culinary Academy, Michelle Berriedale-Johnson and her team at Foods Matter have put together a book which provides vital basic information on allergy for caterers of all sizes and degrees of expertise, in an easily accessible and practical format.

Who are Michelle Berriedale-Johnson and Foods Matter?

Michelle is a food historian and journalist who started working with food allergy and intolerance 16 years ago when her son was diagnosed as dairy intolerant.

Initially she manufactured a range of dairy, wheat, gluten and egg free foods but 15 years ago the market for such foods scarcely existed. Since then she has written 7 books and broadcast extensively about restricted diets as well as editing  Foods Matter (www.foodsmatter.com) the subscription magazine she founded supporting anyone on a restricted diet.

 

Return to 'Contents'