What and why?
What will it take?
What do we have to do to make food businesses realise that they must provide information for their customers and get their staff trained in food allergen awareness and management?
The more I speak to food businesses, the more I realise that those of us who have food allergies must speak about it.
Many food business owners don’t even know that they must provide written information if requested, and all the while that they are allowed to provide the information verbally, that is what they will continue to do.
Chefs and food service staff are not mind readers, and although the onus is on them to provide the information about ingredients in their dishes, they much more appreciate having a friendly conversation about our dietary needs.
Sadly, there have been deaths because of a lack of knowledge, training, information, or communication, too many to count now, and it continues.
Why do people not believe allergies are serious?
There are several reasons.
People claiming to be allergic to something they don’t like.
Comedians using allergies as the butt of their jokes.
People believing that allergies are a childhood condition that will ‘be grown out of’.
The belief that anyone with an allergy is weak or feeble, ‘survival of the fittest’ and all that nonsense.
Because they have no direct experience of allergies.
Another ‘Why?’
Not too long ago, during a food safety course, a manager asked a question: “Why do so many people have allergies these days?” Before I could answer, the chef piped up, “Because everyone panders to them.”
There are a few theories, such as genetics, changes in the way food is produced, where food comes from, and our immune systems need a job.
There are some tryers!
We find staff who want to get it right when serving the food hypersensitive diner, but they may not have had training, or the processes may not be in place to support them.
There have been restaurants where the management has taken the trouble of producing a ‘Gluten free menu’, or a ‘Vegan menu’, only to negate it by the use of shared fryers.
There is a real lack of understanding demonstrated when a customer asks for the allergen information, and is presented with either of the aforementioned menus, as if they are the answer to allergen management.
An alternative scenario is that a customer asks for the allergen information and is then subjected to questioning about what their allergy is, is it an allergy or only an intolerance, what symptoms they get, how severe is the allergy.
OK, the staff need to know what food to leave out of the meal, but that is all. There is no need for them to ask questions that should only be asked by the customer’s medical practitioner. It can be embarrassing to give the answers to such questions.
Another problem is that there are still people in denial about what they need to do regarding allergen management. Some think they are covered by a statement on the bottom of their menu such as, ‘We cannot guarantee that there will be no cross contamination of allergens’, or, ‘Our kitchen uses all allergens’. There are many variations on this theme, and there is even one local authority that advises some venues not to serve anyone who has food allergies.
Some are keen to get it right
Some food businesses are very happy to cater for food allergy sufferers specifically. By that I mean that they prefer to speak directly to the person, or their guardian, then cook meals separately, to order, some will even buy foods in specially if they have 24 hours’ notice.
An example of a venue where they provide excellent service for the food allergic diner can be found under the success stories here: https://foodallergyfriends.co.uk/cater-allergy-safer
All venues mentioned there have demonstrated a hih level of interest and diligence. Their staff have been trained on accredited allergen management and food safety courses. An allergen audit has been passed, and mystery shopping carried out.
I encourage all food allergy sufferers to speak to restaurants, cafes, pubs etc, in advance, then you are more likely to get a safe meal.
