Preventing an allergic reaction is a responsibility for those in the hospitality industry. Preparing an allergy-safe environment might seem overwhelming, especially for new establishments, but it does not have to be. Cross-contamination risks are rampant in these establishments, which can cause allergens to end up in dishes you wouldn’t expect, resulting in allergic reactions from a consumer. There are many things hospitality companies can work on to minimise the risk of customer food allergic reactions on their premises.
Here’s how the hospitality industry is adapting to food allergens.
- Displaying Food Allergen Information
Restaurants and all hospitality businesses that handle and prepare food must display food allergen information. Allergy-friendly catering companies must indicate allergen information on the dishes they serve and make this information easily accessible for consumers, allowing them to make informed options.
When selling pre-packed foods, they must include a visible listing of ingredients on the packaging. It should highlight the allergens, allowing customers to identify them. If your establishment serves pre-packed food to consumers in a hospitality setting, ensure each individually wrapped food product has allergen information.
When it comes to non-prepacked foods, such as those served in restaurants and takeaways, establishments must indicate allergen information for every item somewhere visible, such as on the menu. Some establishments can write the allergen information on the notice board.
It’s also a good idea for businesses to have a food allergy policy, suggesting that consumers concerned about allergies immediately inform the staff. Thus, staff members should know about the allergens in every food product they serve. In addition, establishments offering a buffet must provide allergen information for every individual item and be visible to consumers.
- Pre-packed Food
Prepacked refers to a single food item packaged before sale, whether the packaging encloses the food completely or only partially. A single food item means one item of the product on sale. For instance, a multipack of crisps is a single item even when it contains several packets since a customer can purchase a single multipack of crisps. On the other hand, a large cake cut into slices before putting it on sale cannot be referred to as a single item since it is not sold as such.
Prepacked for direct sale refers to food placed into packaging before selling or supplying to third-party establishments. Examples are sandwiches pre-packed for shops. If the packed food will be bought by a third-party business for later sale to the consumers, the food is considered “prepacked” and not prepacked for direct sale.
Pre-packed foods should come with labels that include the name of the food and a list of ingredients highlighting the allergens. Meat products should have a meat content declaration, while irradiated food should come with an irradiated food statement. Compared to prepacked foods, prepacked-for-direct-sale foods have less labelling information.
- Implementing Food Hygiene Training
The Food Standards Agency stated that over 2 million incidents of foodborne illnesses occur in the UK annually. On top of that, over a hundred people die in the UK due to foodborne diseases. Because of these, establishments in the hospitality industry should consider implementing food hygiene training for their employees.
The food hygiene training will teach the essential practices to follow when preparing, processing, handling, storing, and distributing food. In addition, it will also discuss the different contaminants in food that could cause a customer to get sick, such as allergens like milk, eggs, and peanuts.
Cross-contamination is one of the most vital topics the food hygiene training will tackle, as it’s one of the most common causes of food poisoning in hospitality. It happens when bacteria and other contaminants spread between items that come into contact with food, such as equipment, surfaces, and hands. Those handling food must thoroughly clean or separate the tools and equipment each time they use these items to process food.
It’s also crucial for staff to avoid cross-contamination of allergens. Cooking will not remove food allergens, and even a tiny trace in food can trigger allergic reactions in people, severely affecting their health and sometimes with fatal consequences.
- Free-from and Vegetarian Menus
When shopping in your local supermarket, you’ll probably come across a section dedicated to “free-from products.” They refer to foods made without certain ingredients, such as nuts, dairy, and gluten, which makes them safe for those who suffer from these allergens or those with health conditions that require them to avoid some food components.
Free-from foods are safe for everyone, even those without any allergies. They are made specifically for those who need to avoid some components or ingredients. It’s also one way the hospitality industry is adapting to food allergens.
But it’s worth noting that establishments making “free-from” claims must follow strict guidelines on the ingredients and how to handle and prepare the food. It serves as proof the food is safe for those with intolerance or allergy.
Sometimes, consumers assume that vegan meals do not contain animal-based allergens such as fish, eggs, and dairy. However, this is not always the case since low-level cross-contamination with these allergens can happen during production. Thus, establishments must be clear about these risks.
- Restaurant Taking Responsibility
The law on allergens does not currently extend to food menus, but restaurants are taking responsibility. The need for pre-packaged foods to display every allergen can go a long way towards helping people with allergies and keep them from harm, especially now that convenience foods are becoming very popular.
However, sit-down restaurants and other related establishments can take responsibility by advancing their allergen tables, as per the regulations provided by the Food Standard Agency. Many chain restaurants already adhere to a formal process, and it’s time for smaller restaurants to follow suit.
Restaurants should provide allergen information in writing, covering the allergen information, and should have this indicated on the menu, chalkboard, or information pack. If the allergens are not indicated clearly, they should produce a written notice explaining how to find the allergen information.