We use the term 'food allergy' to describe an unusual sensitivity to a food which is harmless for most people. Most people who suffer from severe food allergies know about the foods they need to avoid. If you work in a catering establishment, you should make sure that there is always someone on duty who knows (or can find out) the exact ingredients in your foods.
Severe food allergy (anaphylaxis)
Allergies can cause a life-threatening reaction called anaphylaxis (pronounced 'anna-fill-axis'). Anaphylaxis affects the whole body, often within minutes of eating the food.
Symptoms of severe food allergies
Symptoms of severe food allergies can include:
- swelling of the throat and mouth
- difficulty in breathing (because of severe asthma or the throat swelling)
- collapse
- unconsciousness
How catering establishment staff can help customers
If you work in a catering establishment, you should aim to make sure that there is always someone on duty who knows (or can find out) the ingredients of all the foods you provide. If you are not sure whether there is a trace of a life-threatening ingredient in a meal, say so - never guess. If foods contain nuts, make sure this is reflected in the name or the menu description, for example, 'carrot and nut salad'.
If a customer asks you about ingredients such as nuts and seeds, take it seriously. Check with the customer if they know about any hidden ingredients, such as sauces, which they must avoid. Even a tiny amount of the food or ingredient could kill them.
Food labels
It would be impossible to remove all foods from your establishment that might cause an allergic reaction. It is essential that you ask food manufacturers to give you accurate written details about all ingredients of prepared meals, as well as all pre-packaged foods.
You can get information on most ingredients by reading the food labels of pre-packaged foods. They will be listed in order of their weight in that food, as prepared. However, manufacturers are not required to label the ingredients of a food component, such as a cake filling, if it makes up less than 25% of the food. The European Commission is currently considering whether certain substances which are recognised as causing allergies should always be labelled.
Ingredients and food preparation advice
Tiny amounts of these foods may cause allergic reactions. Some of the most common foods to cause life-threatening reactions include:
- peanuts
- walnuts
- almonds
- brazil nuts
- hazelnuts
- pistachios
- shellfish
- sesame seeds
Sometimes ingredients may not be visible or obvious. For example, you may use nuts and seeds to decorate cakes, ice creams, speciality breads or savoury dishes. Remember that nuts and seeds are present in:
- marzipan (almonds)
- hummus (sesame seeds)
- halva (sesame seeds)
- satay sauce (peanuts)
- other sauces, salads, salad dressings, flavourings etc
By following these tips you can help customers who suffer food allergies:
- don't let nuts, seeds and shellfish touch food that shouldn't have those ingredients
- clean your hands, work-surfaces and utensils after handling nuts, shellfish and seeds
- think before cooking with oils that have been used to cook other foods
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