Basic Facts on Food Allergy

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Food Allergy types

The British Nutrition Foundation states that 1 to 2 adults in 100 have a food allergy. When it comes to children with food allergies, the percentage is even higher, between 5% to 8%.

Almost any type of food can trigger allergic reactions. FARE (Food Allergy Research and Education Association) names 9 main foods that cause the majority of reactions:                                 

Cow’s MILK Most common in babies and young children, in most cases they get cured as they grow.	EGG Most allergies are caused by the egg white, young children usually outgrow it.	PEANUTS Usually lifelong, only a small percentage outgrow this type of allergy
SOY Most of the young children leave the soy allergy behind as they get older.	WHEAT 2/3 of the small children stop being sensitive to wheat by the age of 12.	TREE NUT (walnut, almond, hazelnut, pecan, cashew and pistachio) It is usually lifelong.
SHELLFISH • crustaceans (as shrimp, crab and lobster) • mollusks (clams, mussels, oysters, scallops and octopus) The allergy to shellfish is usually lifelong.	FISH (salmon, tuna, catfish and cod) Generally, people do not overcome the fish allergy.	SESAME A small number of children surpass this type of allergy.

 

Allergens and Food Labelling

The vast majority of cases where people had to go to hospital when they had a food allergy episode could simply be avoided by the person not consuming the food element that triggers the allergy. In order to reduce the number of accidentally triggered life threatening allergy episodes, the European Union introduced a new law in 2014.

 ‘The Food Information to Consumers Regulation ….. combines general and nutrition labelling provisions together into a single regulation to simplify and consolidate existing labelling legislation. Its aim is to help consumers make better and more informed choices about the food they buy’ (Gallani B., Turtle A. 2015)

Practically the labels on all pre-packed food must not only mention but emphasize in the ingredients list the allergens present in the food product. ‘This includes substances produced or derived from allergens or used in processing the food.’ (Gov.Uk 2015)

 The Food Standards Agency lists a number of 14 allergens: celery, cereals (wheat, rye, barley, oats), crustaceans, eggs, fish, lupin, milk, molluscs, mustard, tree nuts, peanuts, sesame seeds, soybeans, sulphur dioxide and sulphites.

The most recent changes in food labelling will be introduced by the Natasha Law that will come to effect in October 2021. This will call for full ingredients list and allergens to be listed on the labels of the pre-packed food products.

 

Food Allergy in Restaurants

 

Businesses that sell food to customers directly, such as restaurants, must display in written the allergens found in the food they offer to customers. The information must be visible, easy to find by the customers.

In the context of the current lockdown, takeaways and food delivery services have become more popular. At the same time, it is more difficult for people with food allergies to find out exactly what the food they order contains. That is why, when taking orders online or over the phone, the seller must provide allergen information to the buyer in 2 steps: ‘before the purchase of the food is completed’ and ‘when the food is delivered’ (Food.gov.uk, 2020)

 

 

The British Nutrition Foundation (2009) ‘What is food allergy and intolerance?’ https://www.nutrition.org.uk/nutritionscience/allergy/what-is-food-allergy-and-intolerance.html, accessed December 10, 2020

The Food Allergy Research and Education Association (2019) ‘Common Allergens’ https://www.foodallergy.org/living-food-allergies/food-allergy-essentials/common-allergens, accessed at January 5, 2021

The Food Standards Agency (2020) ‘Allergen guidance for food businesses’ https://www.food.gov.uk/business-guidance/allergen-guidance-for-food-businesses#allergen-information-for-different-types-of-food-businesses , accessed at February 20, 2021

The Food Standards Agency (2017) ‘Allergen Labelling for Food Manufacturers’ https://www.food.gov.uk/business-guidance/allergen-labelling-for-food-manufacturers , accessed at February 20, 2021

Gallani B. , Turtle A. (2015) ‘Food allergen labelling: Legislative requirements and guidance’ https://www.newfoodmagazine.com/article/17019/food-allergen-labelling-legislative-requirements-and-guidance/ , accessed at February 20,2021

Gov.uk (2015) ‘Food labelling: giving food information to consumers’ https://www.gov.uk/guidance/food-labelling-giving-food-information-to-consumers, accessed at February 20,2021

Official Journal of the European Union (2011) ‘Regulation … On the Provision of Food Information to Consumers’ https://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2011:304:0018:0063:EN:PDF , accessed at February 20, 2021

Image 1 Lorne E, Shutterstock   available at https://www.news-medical.net/health/Food-Allergy-and-Intolerance-Research.aspx , accessed at February 20, 2021

 

Food hygiene ratings - what are they?

     

We have all heard about food hygiene ratings but what exactly are they?

The Food Standards Agency  runs this system that gives food businesses a rating according to the level of hygiene when it comes to: storage of the food products, handling/preparing the food, how the food is cooked, how the work area is maintained.

Inspections are run by authorised officers from the local council, they can come to check if your business is complying with the regulations at any reasonable time and without an appointment. The rating they give represents the state of the business at the moment of visiting so this could improve or worsen afterwards.

The Food Hygiene Rating scheme (FHRS) started in November 2010 and it runs in England, Wales and Northern Ireland. There is a similar system in Scotland called Food Hygiene Information Scheme (FHIS).

'The analysis of the FHRS (which used Local Authorities in England, Wales and Northern Ireland) found evidence suggesting that introducing the FHRS had a positive impact on (i.e. improved) premises’ compliance with food hygiene law requirements...'(Salis, S et al, 2015)

 

These ratings are from 0 to 5 as follows:

» 0 – means that urgent improvement is absolutely necessary; the findings of the inspectors could put the lives of customers'/staff at risk. Depending on the type of issues found and of the recommendations the business could even be closed without notice. Rating 0 means that the business scored more than 50 points. 

 

 

» 1 – major improvements required, whether it's about hygiene, staff being undertrained, management issues. This rating will be given to a company that scores between 45 and 50 points. 

 

» 2 – for organisations that have been awarded between 35 and 40 points. This means major improvements are required. As an example, 'if there are questionable handling practices and outdated equipment.'(Rosier, J 2019)

» 3 – This rating is given when a business scores between 25 and 35 points. Average satisfactory practices, improvement actions are needed but not quite urgently;

» 4 – The result of the assessment is a good one, the total of points received is 20. Minor improvements are necessary but overall the business has 'good food hygiene practices and safety systems'(Spruce, H 2016)

» 5 – every area the assessor observed met the highest standards. Rating 5 is given to businesses that score between 0 and 15 points. 'This means the business showed excellent standards of safety on their premises.' (Food Hygiene Rating, 2020)

When a food safety inspector visits a business, he will review three important aspects:

• the food – the way it is handled, cooked, stored;

• the location/ the building where the business is located – is it clean, is there enough light, is there enough ventilation;

• the management of the business – how they demonstrate to keep a safe place that meets ‘the requirements and the food served or sold to you is safe to eat.’ Sleightholm, K (2018)

 Food Hygiene Company (2019), ‘The Food Hygiene Rating Scheme Guide’ https://www.foodhygienecompany.co.uk/blog/eho/the-food-hygiene-rating-scheme-guide/ , accessed November 5, 2020

Food Hygiene Rating (2020), ‘What are Food Hygiene Ratings?’ https://www.foodhygienerating.co.uk/score-meaning, accessed November 6, 2020

Food Standards Agency (2018), ‘Food Hygiene Rating Scheme’ https://www.food.gov.uk/safety-hygiene/food-hygiene-rating-scheme#differences-between-online-ratings-and-rating-sticker-displayed/ , accessed November 5, 2020

Food Standards Agency (2018), ‘Food safety inspections and enforcement’ https://www.food.gov.uk/business-guidance/food-safety-inspections-and-enforcement , accessed November 5, 2020

Food Standards Agency (2015), ‘Food Hygiene Rating Scheme and Food Hygiene Information Scheme – impact on hygiene standards of food businesses and on the incidence of food poisoning’ https://www.food.gov.uk/sites/default/files/media/document/fhrs-fhis-impact-study-non-technical-summary-report-2015.pdf , accessed November 6, 2020

S. Salis et al (2015) 'Evaluation of the impact of the Food Hygiene Rating Scheme and the Food Hygiene Information Scheme on food hygiene standards and food-borne illnesses’ https://e-space.mmu.ac.uk/618918/1/fhrs-fhis-eval2011-14foodborne.pdf , p 11, accessed November 5, 2020

Spruce, H (2016) 'Food Hygiene Rating Scheme Explained: Your Questions Answered' https://www.highspeedtraining.co.uk/hub/food-hygiene-rating-scheme-faqs/, accessed November 5, 2020

Rosier, J (2019) ‘What Do Food Hygiene Ratings Mean’ https://www.ihasco.co.uk/blog/entry/2511/what-do-food-hygiene-ratings-mean , accessed November 4, 2020

Sleightholm, K (2018) 'Food Hygiene Rating' https://www.protrainings.uk/wiki/food-hygiene-rating/, accessed November 6, 2020