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0808 149 8391

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Food Allergy Law

Food Allergy Law Enforcement

Pubs, cafes, hotels, restaurants, takeaways or generally, anywhere food is prepared or handled to be consumed by others will be required by law to tell customers if their food contains ingredients known to trigger allergies.

Changes to EU food labelling rules will provide consumers with clearer, more comprehensive and accurate information about the food they buy, whether at the supermarket, online or in restaurants. The new rules will also better protect those suffering from food allergies. The measures were introduced across the EU on 13 December 2014 to take account of consumer demands for better information on the food they eat.

Avoiding Fatal Reactions

According to the European Academy of Allergy, food allergies affect more than 17 million people across Europe.

Five thousand people need treatment in hospital for severe allergic reactions each year in the UK, and in some cases these are fatal causing an average of 10 deaths annually.

Under the new legislation (EU FIC Food Information for Consumers Regulation), businesses must provide information on 14 everyday allergens

celery
Celery – including any found in stock cubes and soup
cereal-with-wheat
Cereals containing gluten – including spelt, wheat, rye, barley
crustaceans
Crustaceans – eg crabs, lobster, prawns and shrimp paste
eggs
Eggs – including food glazed with egg
fish
Fish
lupin
Lupin – can be found in some types of bread, pastries, pasta
milk
Milk
molluscs
Molluscs – mussels, land snails, squid, also found in oyster sauce
mustard
Mustard
nuts
Nuts – for example almonds, hazelnuts, walnuts, macadamia
peanuts
Peanuts – also found in groundnut oil
sesame-seeds
Sesame seeds – found in some bread, houmous, tahini
soya
Soya – found in beancurd, edamame beans, tofu
sulphur-dioxide
Sulphur dioxide – used as a preservative in dried fruit, meat products, soft drinks, vegetables, alcohol.

Importance of training

Understanding what needs to be done to not only comply with law but protect your customers is key. Our aim is to provide relevant training to our customers and hope that restaurants, pubs, hotels and cafes will see the advantage of going this extra mile as it offers huge benefits to the allergic customer and this will only encourage repeat business by enabling people to eat out in confidence, knowing that allergens are monitored in dishes, and that the regulations are being adhered to.

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