Standards must be kept high

Food Allergies: Key messages for caterers

Severe allergic reactions to foods are becoming more and more common, says the Anaphylaxis Campaign

Occasionally allergic reactions can be life-threatening and people who know they are at risk must always remain vigilant when food is around.

The ingredients most commonly associated with severe reactions are peanuts; tree nuts (such as almonds, hazelnuts, cashew, Brazils, walnuts); and seeds (such as sesame, poppy). Extremely small amounts can trigger extreme allergic reactions in sensitive people.

Many manufacturers, retailers and caterers have responded well to the problem by improving customer information. But customers are still being "caught out" by unexpected ingredients after receiving false assurances from staff that a particular food product is safe.

Prompt medical attention saves many lives, but a few are not so lucky. In Britain, there are about six reported deaths each year due to food induced anaphylaxis. Most of these fatal reactions are triggered by food eaten out. The true number of deaths may in fact be higher and may include cases of food-triggered asthma.

The Anaphylaxis Campaign is a registered charity, launched after the death of the founder's daughter on October 26, 1993. Sarah Reading, who was a 17-year-old hairdresser, died after eating a slice of lemon meringue pie containing peanuts. Sarah knew she was allergic and had no idea peanuts were present in the dessert, which she bought in a restaurant.

Some key questions:

Q: What is anaphylaxis?
A: Anaphylaxis is a severe allergic reaction - the extreme end of the allergic spectrum. The whole body is affected, usually within minutes of exposure to the allergen but sometimes after hours. Causes include food, insect stings and drugs

Q: What are the symptoms?
A: Any or all of the following symptoms may be present:

• swelling of throat and mouth
• difficulty in swallowing or speaking
• difficulty breathing - due to severe asthma or throat swelling
• hives anywhere on the body, especially large hives
• generalised flushing of the skin
• abdominal cramps, nausea and vomiting
• sudden feeling of weakness (drop in blood pressure)
• collapse and unconsciousness

Q: What foods trigger life-threatening allergic reactions?
A: The most common culprits are peanuts and tree nuts (such as walnuts, Brazils, almonds, hazelnuts).

However, other foods may be implicated. Any customer who claims to suffer life-threatening allergic reactions to a food should be taken seriously. Foods which sometimes cause severe reactions include eggs, dairy products, sesame seeds and other seeds, shellfish, fish, soya, and pulses.

Q: What kind of quantities can trigger a severe allergic reaction?
A: For some people, tiny traces of a particular food can cause anaphylaxis.

Q: How common is anaphylaxis?
A: Statistics are hard to come by, but more than one child in 100 is believed to suffer severe allergic reactions to peanuts, tree nuts or both. A small but significant number are affected by other foods.

Q: How do these people protect themselves?
A: Many carry medication, to be taken if they inadvertently eat the food that affects them. But first and foremost, they must seek to avoid the offending food. They need accurate information about ingredients of foods they are about to eat.

Q: What can catering staff do?
A: Listen carefully and sympathetically to any customer who asks about ingredients. Take the enquiry seriously. Tell the truth about what's in a dish. If you don't know or aren't sure, never guess.

Q: What can catering managers do?
A Managers can devise a system whereby there is always at least one staff member on duty who has access to accurate ingredient information. Staff with any queries about any dish on the menu can go to that person for help.

Customers with allergies can be encouraged to question staff. Signs can be displayed stating: "Severe food allergies. We welcome enquiries from customers who wish to know whether any meals contain particular ingredients."

Managers can minimise risks by seeking to avoid situations where cross-contamination can occur.

If you would like to discuss any of these issues, please write to the Anaphylaxis Campaign, PO Box 275, Farnborough, Hants GU14 6SX. Tel: 01252 542029. Email: info@anaphylaxis.org.uk

Further information is available at www.cateringforallergy.org

Weblink: www.anaphylaxis.org.uk

Source: article courtesy of the Anaphylaxis Campaign