What Are the Best Practices for Food Allergy Labelling in UK Restaurant Chains?

Food allergies are a significant concern for many individuals, affecting approximately 2 million people in the UK alone. As a restaurant owner, you have a responsibility to provide accurate information about the allergenic ingredients in your food products. This demand has led to stringent food allergy labeling laws in the UK, designed to protect those at risk of severe allergic reactions.

Understanding Food Allergens and Their Impact

Food allergens are proteins that trigger an immune response in some individuals. Common food allergens include milk, eggs, peanuts, tree nuts, soy, wheat, fish, and shellfish. However, there are also less common allergens like sesame seeds, celery, and mustard that can also cause severe allergic reactions.

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In the UK, it is estimated that around 2% of adults and 8% of children have food allergies. In severe cases, exposure to allergens can lead to anaphylaxis, a life-threatening allergic reaction. Therefore, accurate allergen labeling is not just a matter of regulatory compliance, it is about ensuring the safety of your customers.

The Law on Food Allergy Labelling in the UK

In the UK, food businesses, including restaurants, are legally obliged to provide information on the 14 allergens stipulated in the EU Food Information for Consumers Regulation. These allergens include celery, cereals containing gluten, crustaceans, eggs, fish, lupin, milk, molluscs, mustard, tree nuts, peanuts, sesame seeds, soybeans, and sulphites.

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In addition, under the new law known as ‘Natasha’s Law’ that came into effect in October 2021, all pre-packaged for direct sale (PPDS) food products must also carry a full ingredient list with allergenic ingredients emphasised within it.

Best Practices for Food Allergy Labelling

Given the potential health risks posed by food allergens, best practice entails going beyond the minimum legal requirements for allergen labeling. Here are some recommendations:

Providing Detailed Allergen Information

Apart from listing the 14 allergens, clearly indicate on your menu if a dish contains these allergens. You might also consider using symbols or different colours to highlight dishes containing common allergens.

Training Staff on Allergen Management

All staff members, including those in the kitchen and front-of-house staff, should receive training on allergen management. This includes understanding the 14 allergens, the importance of avoiding cross-contamination, and knowing how to answer customer queries about allergenic ingredients in your dishes.

Regularly Updating Allergen Information

As you introduce new dishes or change ingredients, you need to update your allergen information. Regular review and updating of allergen information is critical, as ingredients and suppliers can change over time.

Implementing Effective Allergen Management Systems

In addition to labeling, effective allergen management systems should be in place in your restaurant. This entails separating allergenic ingredients from others during storage and preparation, using separate utensils for allergenic ingredients, and regularly cleaning surfaces to minimise the risk of cross-contamination.

Documenting Allergen Information

Keep a record of all allergen information for each dish on your menu. This can be in the form of a chart or list, detailing the ingredients and highlighting the allergens. This document should be easily accessible to all staff members.

Reviewing Supplier Information

Suppliers may change ingredients in the products they supply without notice. Regularly reviewing product specifications from suppliers and updating your allergen information accordingly is an integral part of allergen management.

Regular Audits

Consider conducting regular audits to ensure compliance with allergen labeling laws and best practices. This can help identify any gaps in allergen management and provide an opportunity to address them.

While food allergy labeling and allergen management may seem daunting, they are vital in ensuring the safety of your customers and the reputation of your restaurant. By understanding the laws, implementing best practices and being transparent about allergenic ingredients, you can make dining in your restaurant a safe and enjoyable experience for all customers.

Ensuring Compliance with Natasha’s Law

Taking into account the recent change in UK legislation, it is critical for food businesses to effectively implement the provisions of Natasha’s Law. This law, named after a teenager who tragically died from an allergic reaction to a pre-packaged sandwich, mandates that all PPDS food products carry a comprehensive ingredient list with allergenic components emphasised.

Knowledge of the Law

To ensure compliance, a deep understanding of the law’s specifics is imperative. Businesses must know what constitutes a PPDS food product and how to correctly label these items. According to the UK Food Standards Agency, PPDS food includes products that are packaged at the same place they’re sold, before being ordered or selected by the customer. This can cover sandwiches made on the premises, bakery items, salads, and more.

Detailed Ingredients List

The new law demands a complete list of ingredients on PPDS food products with allergenic ingredients highlighted. This means that not only the 14 designated allergens need to be listed but all ingredients used in the food product. Emphasising allergens can be done using bold, underlined, or coloured text, ensuring that potentially harmful ingredients are easily identifiable to customers.

Regular Compliance Checks

Routine checks should be performed to confirm that all product labeling adheres to Natasha’s Law. This could involve regular internal audits and reviews of labels to ensure the accurate listing of ingredients and allergens.

Conclusion: Importance of Food Allergy Labelling for Consumer Safety

Food allergy labelling is not just a matter of compliance with the law; it is a fundamental aspect of consumer safety and can significantly influence the reputation of your food business. By following best practices for food allergy labelling, restaurant chains can provide customers with necessary information, enabling them to make informed decisions and avoid potentially life-threatening allergic reactions.

Moreover, appropriate allergen management, including the prevention of cross-contamination and staff training, is vital for ensuring that all customers, regardless of their dietary needs or restrictions, can dine safely. It also demonstrates a commitment to customer welfare, which can strengthen consumer trust and loyalty.

Remember, food allergies can be serious and sometimes fatal. It is the responsibility of every food business to ensure that their customers have the necessary information to avoid allergenic ingredients. The implementation of effective food allergy labelling and allergen management systems is not only ethically right but crucial for the safety, health and wellbeing of consumers.