Common Food Allergens (That must be labelled)
The majority of allergic reactions are caused by a group of foods that are legally recognised under UK regulations. These include the "14 Allergens":
- Milk: Common in dairy products like cheese, yogurt, and butter.
- Eggs: Found in baked goods, mayonnaise, and many processed foods.
- Peanuts: Frequently hidden in snacks, desserts, and sauces.
- Tree Nuts: Includes almonds, walnuts, cashews, and more.
- Soy: Found in soy sauce, tofu, and many vegetarian products.
- Wheat: A common ingredient in bread, pasta, and baked goods.
- Fish: Includes salmon, tuna, and cod, often present in broths and sauces.
- Shellfish: Shrimp, crab, and lobster are the most common culprits.
- Sesame: Found in breads, crackers, and tahini.
- Celery: Includes celery stalks, leaves, seeds, and celeriac.
- Mustard: Found in condiments, marinades, and processed foods.
- Sulphur Dioxide (Sulphites): Often used as a preservative in dried fruits, wine, and some processed foods.
- Lupin: Found in some flours and baked goods.
- Molluscs: Includes mussels, squid, and octopus.
These allergens must be clearly declared on food labels under UK law.
Avoiding Cross-Contact
Cross-contact occurs when an allergen unintentionally comes into contact with a food item, potentially triggering an allergic reaction. Here are some key practices to prevent cross-contact, particularly in line with UK guidelines:
- Cleanliness: Wash utensils, cutting boards, and countertops thoroughly with soap and hot water after preparing allergenic foods.
- Segregation: Store allergenic ingredients separately from other foods to avoid accidental mixing.
- Dedicated Equipment: Use separate cookware and utensils for allergen-free meals when necessary.
- Clear Labelling: Ensure all food containers are clearly labelled, especially in food service settings.
- Compliance with Natasha's Law: Under UK regulations, prepacked foods for direct sale must clearly display allergen information, increasing transparency and safety.
The Importance of Reading Food Labels
Reading food labels is a cornerstone of managing food allergies, and UK regulations ensure manufacturers provide clear allergen information. Here are some tips for label reading in the UK:
- Look for Emphasised Allergens: Allergens must be highlighted (e.g., in bold or capital letters) in the ingredient list.
- Check the Allergen Information: Many labels include a separate allergen statement summarising the allergens present.
- Watch for Precautionary Warnings: Phrases like "May contain" or "Made in a factory that handles" indicate potential cross-contact.
- Stay Updated: Product formulations can change, so always read the label, even for familiar items.
- Understand Prepacked for Direct Sale (PPDS) Requirements: Under Natasha's Law, PPDS foods must display a full ingredients list with allergens clearly highlighted.
Conclusion
Managing food allergies requires vigilance, but with the right strategies and awareness of UK food safety regulations, it is possible to enjoy a safe and healthy diet. Identifying common allergens, preventing cross-contact, and reading food labels are essential steps in minimising risks and fostering a safer environment for those with food allergies. By adhering to UK-specific guidelines and promoting clear communication, individuals, families, and food businesses can ensure the well-being of everyone at the table.
Training
Food Allergen Awareness Course - Allergy Awareness Training Online This SafetyBug training course is designed to provide essential knowledge and skills to ensure the safety and well-being of individuals with food allergies. Its available in 23 languages. Allergies can be life-threatening, and understanding how to identify, prevent, and respond to allergen risks is critical in both personal and professional settings.
Throughout this course, you will learn:
- What a food allergy is, the main types of food allergies and what causes an allergic reaction
- How to identify the symptoms of an allergic reaction
- What a food intolerance is
- What Coeliac disease is and how to identify its symptoms and the foods associated with the intolerance
- How to identify and manage potential allergens in your work environment or business
- How to communicate allergen risks to your team and customers
- How to clean food preparation equipment and surfaces thoroughly to remove traces of allergens
- How to safely prepare allergen-free food for people with food allergies
- How to practice good personal hygiene
- What kind of allergen information to include on menus and ingredient lists
- How to respond if a customer has an allergic reaction to food
Contact trevor@safetybugtraining.com for more information
