Severe Food Allergies - Nuts and Seeds

Advice To Caterers

Severe allergic reactions to foods are becoming more and more common. Occasionally allergic reactions can be life-threatening.

The ingredients most commonly associated with severe reaction are peanuts, tree nuts (eg almonds, hazelnuts, brazil nuts, walnuts) seeds (such as sesame and poppy seeds) and oils (such as ground nut oil and peanut oil).

Extremely small amounts can trigger extreme allergic reactions in sensitive people. Although prompt medical attention saves many lives, there are about six reported deaths each year. Most of these are triggered by food eaten out.

Anaphylactic Shock

This is the most extreme form of allergic reaction. Huge amounts of histamine are released, causing the body to suffer profound shock. The reaction usually occurs within minutes of exposure. Unless emergency medical treatment is immediately sought, anaphylactic shock can be fatal.

Symptoms

:

• Swelling of throat and mouth
• Difficulty in swallowing or speaking
• Difficulty breathing – due to severe asthma or throat swelling
• Generalised flushing of the skin
• Hives
• Abdominal cramps, nausea and vomiting
• Sudden feeling of weakness (drop in blood pressure)
• Collapse and unconsciousness

Nut Allergy In The UK

Results of a large-scale peanut allergy survey showed that just under 0.5% of the population (275,000 people) are allergic to peanuts with 0.1 – 0.2% (110,000) likely to suffer severe anaphylactic shock symptoms if exposed.

Legal Requirements

Food Labelling Regulations 1996

Pre-Packed Food

Many manufacturers now clearly label products that contain nuts or traces of nuts, even though they are not, at present, legally obliged to do so. However, as a caterer, you should be aware that 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.

Open ready for sale foods

There is no requirement to label potentially allergenic ingredients in open, ready for sale foods. This is because there is already a requirement for proprietors to apply hazard analysis principles to their business.

N.B. The Food Standards Agency are in the process of reviewing the labeling of food with respect to potential allergens.

EC Directive 852/2004

This legislation requires the proprietor to identify all steps in the business activities that are critical to food safety and to ensure that adequate safety controls are introduced, maintained and reviewed. This information must also be documented and available for scrutiny upon request by EHOs.

What Can Caterers Do?

• Ensure there is always a nominated person on duty who knows or can find out the ingredients of all dishes;
• Encourage serving staff to take all enquiries to that staff member. Impress on them how important this is;
• Ask suppliers to provide accurate written details about all ingredients, including any planned changes;
• Try to avoid the indiscriminate use of nuts, eg powdered nuts as a garnish, unless this is an essential part of the recipe;
• If a dish is meant to contain nuts, why not make sure this is reflected in the name, eg nut and carrot salad;
• If possible, keep certain preparation areas designated as nut free;
• Put up a prominent sign encouraging people with allergies to question staff.;
• Include a prominent statement on the menu encouraging customers with severe allergies to question staff. For example, this could state: "Some of our dishes contain nuts. If you are allergic to nuts, please ask the waiter to suggest a nut-free meal."
• Try to ensure that where a dish contains potent allergens – particularly nuts- this is indicated in some way on the menu. Some restaurants adopt a circled N;
• Organise a staff training session on allergies. Make sure that all new staff members (including part-time and casual staff) are aware of serious allergies and the action to take in an emergency;
• Avoid frying foods in nut based oils (eg ground nut oil).

Further Information

British Allergy Foundation: 0208 303 8583 www.allergyfoundation.com

Anaphylaxis Campaign: 01252 542029 www.anaphylaxis.org.uk