Stepping into Management Knowledge

Food Safety Training

3.2

FOOD ALLERGENS - GENERAL

Purpose of the Training Exercise: 

To remind the Management and team members of what a food allergy is.  The risks associated with food allergies including storage, preparation and service of food  What to do in the event of a guest asking for allergen information or suffering an allergic reaction Refer to the Safety Policy section 7.2 and 7.3.Begin the training session by explaining When someone has an allergy, they can have many different physical reactions when they are exposed to allergens. The type of reaction and the severity of it is dependent on the individual and the severity of their allergy. Very small amounts of some allergens, such as nuts can cause severe adverse reactions including potentially fatal anaphylactic shock. Some guests may tell you they have food intolerance. This is also a sensitivity to certain types of food, usually wheat and milk, but does not involve the immune system and is generally not life threatening. Symptoms may take longer to appear and include headache, fatigue and digestive problems.  45% of the UK population believe that they have a food allergy or intolerance.  1 in 100 people in the UK have an allergy  Food allergies are thought to affect 5-8% of young children and 3-4% of Adults - mainly peanut allergy.  It is not known why allergies are rising, but theories include changes in diet and improved levels of hygiene, which leave children’s immune systems underexposed to germs.

INFORM The Law states that we have to inform our Guests if requested of any allergens in the food and drink that we sell.

You are not allowed to say that all the foods and drinks you serve could contain an allergen. You will need to know what is in the food you have on sale in the business

It is a criminal offence if the wrong information is given to a guest or the wrong food is cooked/served after we have been made aware of the guests allergy

ASK What would be the outcome if a guest was served the wrong food or drink after they

have made you aware of their allergy?  Guest can become ill (anaphylaxis)or die  Prosecution

 Prison sentence  Loss of jobs etc Which is why knowledge and accurate communication of ingredients and how the food is prepared is so important

Safety Team March 2016

Food Safety 3.2