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Allergy Project

A Crab

Joanne Ellis, Environmental Health Officer from East Riding of Yorkshire Council explained how the Service worked with local caterers to raise the awareness of the importance of anaphylactic shock caused by the presence of nuts.

It is estimated that over 750,000 consumers in the UK suffer from nut allergy (particularly peanut allergy) to greater or lesser extent. In the most severe cases an anaphylactic reaction can be fatal. The Anaphylaxis Campaign estimate that 76% of such deaths occur when food is consumed outside the home, and in particular food bought at catering establishments. The aim of the project was to both assess the level of allergen awareness amongst caterers and where necessary to use this to raise awareness amongst caterers of food allergies.

Project Name: Allergy Project

Project Start Date: January 2004

Objectives and Purpose of Project:
Increasing concern about the risks faced by peanut allergic consumers when purchasing food from catering establishments. The general aim was to assess the level of awareness of caterers on an authority-wide basis.

The key objectives were to identify weaknesses in the communication of allergen information to allergen-affected consumers and to provide guidance on how information given to this group of consumers can be improved.
The project is not directly linked with other projects.

Organisation’s Involved:


1. East Riding of Yorkshire Council
2. West Yorkshire Analytical Services

Target Group:

  • All consumers but particularly adult consumers.
  • Five local authority staff and fifty catering businesses.

Methodology:


First Stage: completion of a structured caterers awareness questionnaire by enforcement officers during programmed food hygiene and standards inspection visits to a wide range of catering establishments throughout the authority area.

Second Stage: random visits to fifty catering businesses including restaurants, cafes, takeaways, sandwich bars etc and completion of structured questionnaire and sampling, where appropriate.

Steps were taken to record whether allergen information was available prior to purchase or following verbal requests from enforcement officers posing as consumers.

Adverse sample results were followed up by a further visit and provision of appropriate advice to the business.

No pilot exercise was undertaken.

The development/planning work took three months.

Funding:


The main source of funding was the existing authority sampling budget.

Recruitment:


Local authority enforcement staff and staff at West Yorkshire Analytical Services.

Staff at West Yorkshire Analytical Services have specific qualifications in relation to the testing of foods.

Sustainability:


The project took six months to complete.

Evaluation:


Success was measured by the level of allergen awareness on the part of catering businesses and the action they take to inform/warn consumers about allergenic ingredients they use in the foods they sell.

Whilst awareness was high the following improvements were identified as a result of the project:
  • The storage of ingredients in airtight containers to minimise the risk of cross contamination;
  • Ensuring that allergen information provided by ingredient suppliers accompanies that ingredient throughout any storage or preparation stage;
  • The use of separate utensils, equipment and surfaces for the preparation of food containing nuts;
  • The proper cleaning of utensils, equipment and surfaces before and after food preparation; and
  • The refusal to sell food to an allergenic consumer if the business cannot guarantee that any dish is nut free.

Lessons Learned:


Recommendations:
  • Current guidance notes on hazard analysis should be updated to cover control of peanut allergens and avoidance of cross contamination;
  • Encourage caterers to proactively display allergen rather than just reacting to consumer enquiries;
  • Improve the knowledge of enforcement officers so that they can more effectively communicate with food businesses;
  • Consider providing appropriate training for food business proprietors on allergen awareness; and
  • Urge the Food Standards Agency to include allergen awareness training as part of food hygiene certificates.

Key Messages for Caterers:

  • Have a nominated person on duty who knows or can find out about any ingredients used by the business;
  • Encourage staff to ask if they are unsure about the possible allergenic nature of any ingredient;
  • Avoid the indiscriminate use of nuts ( eg finely chopped or ground as garnishes, toppings etc;
  • If possible have a designated nut free preparation area;
  • Display a prominent sign/statement on menus encouraging people with nut allergies to question the staff;
  • Indicate the presence of potent allergens on menus etc; and
  • Ensure that all staff are appropriately trained
 

With hindsight a more representative survey may have been achieved by having two officers conducting the sampling exercise. The first officer asking for a nut based product and the second officer specifically asking for a nut free product. The Public Analyst would then be able to determine the level of contamination if any. This would assist in the identification of cross contamination issues in the premises concerned.

Future Developments:

  • Follow up survey in due course.
  • Increased awareness by caterers and higher levels of protection for allergenic consumers.

    • Contact Details:

    Name: Joanne Ellis
    Job Title: Environmental Health Officer
    Organisation: East riding of Yorkshire Council
    Address:
    Food Services Public Protection
    Council Offices
    Burnby Hall,
    Pocklington
    YO42 2QF
    Phone No:     01482 396264

    Email: Joanne.ellis@eastriding.gov.uk
    Website Address:     www.eastriding.goc.uk