Food allergies and intolerance

The Food Information Regulations set out very clearly the responsibility of businesses providing food, in both the commercial and catering service sectors, in relation to allergens. An allergic reaction to one of the 14 identified foods may have a tragic outcome resulting in death.

It is important to understand the difference between a food allergy and a .

A food allergy is very serious as the body’s reaction to the means it can go into very quickly when only a small amount of the food is eaten. The mouth and throat may swell blocking the airway and increasing the risk of suffocation.

A food intolerance is less serious. The person may feel unwell and experience bloating and discomfort in the abdominal region.

Allergens

There are 14 known food allergens:

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Cereals
Wheat, rye, barley and oats are found in foods made with flour like bread, cakes and pasta.
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Crustaceans
This group includes prawns, crab, lobster and crayfish.
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Eggs
As well as on their own, eggs can be found in mayonnaise, sauces and cakes.
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Fish
Fish sauces, pizzas and even some stock cubes can contain fish.
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Peanuts
Despite having 'nut' in their name, peanuts are actually a legume and grow underground. They are often found in biscuits, desserts and sauces.
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Soy
Soy, which comes from the soybean, is a common ingredient in many foods including soy milk, soy sauce and tofu but can also be found in things like canned meat and crackers.
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Milk (including lactose)
Milk is a fairly obvious allergen but as well as finding it in butter and cheese, it's also in some powdered soups and sauces.
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Nuts
This is a different category from peanuts including almonds, hazelnuts, walnuts, cashews, pecans, Brazil nuts, pistachios and macadamia nuts.
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Celery
This includes the stalk, leaves and root, called celeriac. Celery can be found in salads, soups and stock cubes.
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Mustard
The mustard category includes liquid mustard, mustard powder and mustard seeds. It's most often found in curries or other sauces.
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Sesame
Most often in seed form on burger baps or bread, sesame seeds are also used to make houmous and tahini.
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Sulphur dioxide/sulphites
This ingredient is most often used in dried fruit like apricots or raisins but can be found in soft drinks and meat products.
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Lupin
Lupin seeds and flour can be used to make bread and pasta.
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Molluscs
Molluscs include mussels, whelks, oysters, snails and squid. Often found in fish stews.

If any of these ingredients are used in a recipe it must be clearly shown on the menu. Waiting staff must also make the kitchen aware if a customer has an allergy. A folder of recipes must be kept in the dining area for reference so that the ingredients in a dish can be checked. If a recipe is altered, then the information in the folder must be immediately up dated.

A chef must not substitute an ingredient with a known allergen as lives could be put at risk. If this happens and someone dies the chef and/or business owner can be charged with manslaughter. Some of the regulations have been put in place because of real world situations that have resulted in serious illness or death.

Cross-contamination

Ethical reasons

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Special dietsFood allergies and intolerance