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2 What we are going to cover today The legislation The 14 allergenic ingredients Loose foods, this refers to Restaurants, cafes, schools, hospitals, mass caterers, takeaways etc. Pre-packed food labelling eg sandwiches What you need to do Questions and answers.

3 Food labelling is changing Regulation 1169/2011 – introduced in 2011 From 13 th December 2014 new rules on allergen labelling apply Existing requirements for pre-packed foods are retained New requirement to emphasise allergenic foods in the ingredients list New requirement to provide allergy information for unpackaged foods/loose foods.

4 Scope of the Regulations All food businesses will need to be able to provide allergen ingredients information direct to the consumer

5 What is an allergy? Caused when your immune system mistakenly thinks that certain foods are a threat to your body. A food intolerance doesn’t usually involve your immune system. Coeliac disease is an intolerance to gluten and does involve the immune system.

6 Food allergy Food allergy reactions range from mild to very serious. Symptoms can affect different areas of the body at the same time and can include rashes, swelling, chest tightness and shortness of breath. Serious cases can lead to anaphylaxis (a life threatening reaction) and death.

7 The impact of a food allergy

8 Communication is key Engage with serving staff Extra precautions can be made Recipes change Ingredients change

9 Food Intolerance Food intolerance can result in difficulties digesting certain ingredients, such as lactose from milk. Symptoms include diarrhoea, bloating and stomach cramps and usually only occur several hours after eating the food.

10 Coeliac disease Coeliac disease is caused by a reaction of the immune system to gluten. Symptoms include bloating, diarrhoea, tiredness, mouth ulcers, anaemia, osteoporosis and usually occur several hours after eating the food.

11 Key facts 1.92m people have food allergy in the UK (based on population of 63.1m). This figure excludes food intolerance. Estimated: 4,500 hospitalisations between 2011-12 and 10 deaths, due to food allergies and eating out.

12 No Cure for an Allergy! You must avoid what makes you ill Read ingredient labels Look out for hidden allergens

13 ANNEX II: ‘THE BIG 14’ CeleryMolluscs Cereals containing glutenMustard CrustaceansNuts EggsPeanuts FishSesame seeds LupinSoya MilkSulphur dioxide

14 Non Pre-packed / Loose Food A new mandatory requirement for allergen ingredients information to be provided for:  non-prepacked foods/loose foods – without packaging or where packed on premises: cafe, restaurant, school, hospital, hotel, takeaway, etc  food provided prepacked for direct sale – to eat immediately – bakery, sandwich bar.

15 Providing information Display signage indicating verbal allergen advice is available. Verbal information must be accurate, consistent and verifiable upon challenge - o ingredients information on a chart, o recipe book, o ingredients information sheets, o scrap books with labels

16 Allergen declarations By use of a “Contains Statement” e.g. Chicken Tikka Massala – contains: milk and almonds (nuts) Marked in a conspicuous place, easily visible and clearly legible. Where a customer would expect to find it; e.g. in a folder, on a menu, at the till, on the specials board. When information is not provided upfront, signposting is required.

17 Signposting to allergen info (example) FOOD ALLERGIES and INTOLERANCES Please speak to our staff about the ingredients in your meal, when making your order. Thank you.

18 Selling on-line/phone eg.Takeaways Mandatory food allergen information required: Available before the purchase is concluded eg. On the takeaway menu and website. Available upon delivery in writing (eg. Stickers on takeaway food containers)

19 Allergen management Step 1 – Identify Allergens in your Business Step 2 – Manage Allergen Risks Step 3 – Communicate with your Staff and Customers

20 Step 1- Identify allergens in your business AllergenExamples Cereals containing Gluten e.g. Wheat, rye, barley, oats Bread, stock cubes, batter, semolina, couscous, soups, cakes Celery and celeriac eg stalks, seedsSalads, soups, celery salt. MustardMustard paste, powder and liquid mustard, salad dressings, marinades Other nuts, eg. Walnut, cashews, pecan, brazil, pistachio. In sauces, desserts, essences and oils, marzipan and frangipane Soya e.g. Flour, tofu or beancurdSome ice creams, sauces, vegetarian products. Lupin seeds and flourSome types of bread and pastries.

21 ALLERGENS: CHEF RECIPE CARDS Dish/Ingredient: Date: Chef: Celery  Cereals containing gluten  Crustaceans  Eggs  Fish  Lupin  Milk  Mollusc  Mustard  Nuts  Peanuts  Sesame Seeds  Soya  Sulphur Dioxide  TICK THE ALLERGENS WHICH ARE IN THE DISH  Notes: Reviewed and checked by:

22 PROVIDING ALLERGEN INFORMATION DISHES AND THEIR ALLERGEN CONTENT – [INSERT THE NAME OF YOUR FOOD BUSINESS HERE] DISHES CeleryCereals containing gluten Crustaceans EggsFishLupinMilkMolluscsMustardNutsPeanutsSesame seeds SoyaSulphur dioxide Tuna Salad Review Date:Reviewed by:

23 Step 2 - Manage Allergen Risks Deliveries and Labels Check food delivered against order Be aware of hidden ingredients Storage Keep original documents Keep records Prevent cross contamination

24 Step 2 - Preparing Dishes Always: Use separate area Clean and everything Wash hands thoroughly Check ingredients Use fresh oil Removing an allergenic ingredient doesn’t make it allergy-free Display food carefully

25 Step 3 – Communicate with your staff & customers Train all your staff (food handlers, service staff and staff taking orders by phone) Communicate with your customers – let them know you are allergy aware You must have signage saying please ask Communicate customer request to kitchen staff – chef cards, order tickets, receipts.

26 sfbb-0513.pdf SFBB – allergy safe method

27 Chinese Takeaway Meals The following two dishes are typically found on the menu in a Chinese restaurant. Each dish has a list of ingredients, some of which are common allergens and may cause an allergic reaction in sensitive individuals.

28 Chinese Takeaway – Special Fried Rice Ingredients: Vegetable oil Red peppers Garlic Peas Ginger root Eggs Spring onions Rice Chinese roast pork Light soya sauce Prawns Oyster sauce Sesame seed oil Black pepper

29 Chinese Takeaway - Special Fried Rice Allergenic ingredients Crustacea – prawns Soya – in the light soy sauce and in the Chinese roast pork (which contains soy sauce) Wheat – in the light soy sauce and in the Chinese roast pork (which contains soy sauce) Eggs Molluscs – in the oyster sauce Sesame – in the sesame oil

30 Chinese Takeaway - Sweet & Sour Prawn Balls Ingredients Onion Cornstarch Pineapple Green pepper Baking soda White vinegar Oil Flour Baking powder Prawns Ginger powder Soy sauce Sugar Tomatoes Salt

31 Chinese Takeaway – Sweet & Sour Prawn Balls Allergenic ingredients: Crustacea – prawns Wheat – in the flour and soy sauce Soya – in the soy sauce Cooking oil can contain a blend of several ingredients, including nuts, peanuts and soya

32 Deli Counter The following two dishes are typically found on the menu in a deli. Each dish has a list of ingredients, some of which are common allergens and may cause an allergic reaction in sensitive individuals.

33 Deli counter – Scotch Egg Ingredients: Eggs Sausage meat Flour Fine breadcrumbs Vegetable oil

34 Deli counter – Scotch Egg The allergenic ingredients in Scotch eggs are: Eggs Wheat (gluten) – in the flour and from the rusk in the sausage meat Sulphites – in the sausage meat Cooking oil can be a blend of several different ingredients, including nuts, peanuts and soya

35 Deli Counter – Crumbed Ham Ingredients: Ham Breadcrumbs Egg wash

36 Deli Counter – Crumbed Ham The allergenic ingredients in crumbed ham are: Sulphites – in the ham Wheat – in the breadcrumbs Eggs – in the wash which binds the breadcrumbs to the ham

37 Regular reviews - keep it current Food businesses need to have processes in place to ensure the information they provide is accurate Regularly review the ingredients information Where ingredients change, review the accuracy of the recipe Do your garnishes or dressings change the allergenic profile? Check!

38 Communication is Key Accuracy is dependent on correct labelling, updating allergen information, updating staff and consumers The person buying the food The person handling the food The person taking the order The person ordering the food

39 What information has to be on a pre-packed food label?

40 There are 9 Name of the food Ingredients list Use by/best before/best before end Storage instructions Details of who made the food Origin Instructions for use Lot number Quantity

41 How a label can change

42 Pre-packed Foods: Clear Allergen Indications The reference to the allergen can only be made in the following ways: In the name of the food - wholewheat spaghetti Otherwise, repeatedly in the ingredients list of the product, emphasised using a different typeset eg. bold Ingredient: ‘skimmed milk powder’, ‘couscous (wheat), emulsifier, soya lecithin, ‘malt vinegar (from barley), whey protein milk

43 Pre-packed Foods – Allergy Information/Alert Boxes The allergens can only be names as indicated in the previous slide So voluntary allergen advice boxes can direct consumers to the ingredients list, but not name the allergens; they may also indicate cross contamination risks. WRONG RIGHT Allergy advice Contains Wheat Eggs Milk and Nuts Allergy Advice For allergens see ingredients in bold

44 Pre-packed foods – Allergen Information INGREDIENTS Pork (61%), Water, Rusk (Wheat), Pork Fat, Starch (Potato Wheat), Vegetable Protein (Pea Soya) ingredients less than 2%. Salt, Yeast Extract, Dextrose, Flavourings, Stabilisers E4500, E450, Metabisulphite, Spice Extracts, Antioidants,E300 E307, Herb Extracts, Colour: Cochineal Casings made with beef collagen For allergens, including cereals containing gluten see ingredients in bold

45 Clarity and Legibility For prepacked foods, mandatory information to appear directly on the package or on a label attached to it Mandatory food information to be marked in a conspicuous place, be easily visible, clearly legible and, where appropriate, indelible. It should not be hidden, obscured, detracted from or interrupted by other written or pictorial matter. To ensure clear legibility, use characters with a font size where x-height is at least 1.2mm In case of packaging or containers, the largest surface of which has an area of less than 80cm, the x-height of the font size to be at least 0.9mm

46 Voluntary Information May Contain nuts.....!!!?

47 Quiz Little be of FUN!!! FACT or FICTION Quiz

48 “A food intolerance is just a less severe type of allergy.”

49 Allergy and tolerance are quite different. A food allergy is a reaction produced by the body’s immune system when it encounters a normally harmless foodstuff. This tends to happen relatively quickly and will happen even with a tiny amount of that food. An intolerance doesn’t usually involve the immune system and is when a foodstuff causes an unpleasant reaction (such as diarrhoea). Effects are rarely immediate and people with an intolerance may still be able to eat that foodstuff in small quantities.

50 “If you think you have an allergy or intolerance to a certain food, you should cut it out of your diet.”

51 You shouldn’t cut food groups out of your diet without medical advice, because you could miss out on important nutrients. Consult your GP first, who can refer you for tests to diagnose your symptoms if appropriate.

52 “Levels of food allergy are rising.”

53 It is thought that allergies to food are rising. It is not known why, but theories include changes in diet and improved levels of hygiene, which leave children’s immune systems underexposed to germs. Food allergy is thought to affect 5-8% of young children and 3-4% of adults. The number of children admitted to hospital for food related anaphylaxis has risen by 700% since 1990.

54 “Most children grow out of their allergy to eggs, milk, wheat and soya.”

55 Most children will grow out of their allergy to eggs, milk, wheat and soya generally by about the age of five. It is thought to be as a result of the gut maturing or a change in the immune system’s response to that food.

56 “Most people will grow out of allergies to peanuts, seafood, fish and tree nuts.”

57 An allergy to peanuts, seafood, fish and tree nuts is very rarely lost.

58 “You can be allergic to any foodstuff.”

59 This is true in theory, but in fact just a handful of foods are to blame for 90% of allergic reactions to foods in the UK. They are celery, cereals containing gluten (including wheat, rye, barley and oats), crustaceans (including crabs and prawns), eggs, fish, lupin, milk, molluscs (such as mussels and oysters), mustard, nuts (including brazil nuts, hazelnuts, almonds and walnuts), peanuts (groundnuts or monkey nuts), sesame seeds, soya, sulphur dioxide or sulphites.

60 “Symptoms of an allergic reaction will always appear immediately after eating the food that caused it.”

61 It may be that symptoms of an allergic reaction appear immediately, but it can be several hours before they present themselves. It is also the case that symptoms can be more or less severe on different occasions.

62 “Food allergies can be fatal.”

63 People with allergies can have a reaction called anaphylaxis (pronounced anna-fill-axis), sometimes called anaphylactic shock. Anaphylaxis can be fatal if it isn’t treated immediately, usually with an injection of adrenaline (epinephrine). This is why it’s extremely important for someone with an allergy to take their medication with them wherever they go.

64 “A food allergy or intolerance can be easily self-diagnosed.”

65 It is thought that a much higher number of people will believe that their symptoms are being caused by a food allergy or intolerance than is actually the case. Around 30% believe they are allergic or intolerant to one or more foods, but a Food Standards Agency (FSA) report in 2008 estimated that only 5-8% of children and 1-2% of adults have a food allergy. Always consult with your GP first if you are experiencing symptoms.

66 “Food allergies or intolerances can be cured.”

67 There is currently no cure for food allergies or intolerances. The only way to prevent a reaction is to avoid the food you are sensitive to. Research into desensitisation strategies is under way, but this is still at an early stage and should not be attempted without close medical supervision. If you think you may have a food allergy or intolerance, it is important to visit your GP, before you start cutting out foods.

68 “Allergies and intolerances run in families.”

69 If you have parents or a sibling with an allergic condition such as eczema, asthma or a food allergy, you are at a higher risk of developing a food allergy or intolerance. However, you may not develop the same allergy.

70 “If you have eczema or asthma you are more likely to develop an allergy or intolerance.”

71 Children who are born with other allergic conditions, such as asthma or atopic dermatitis (an allergic skin condition) are more likely to develop a food allergy.

72 “You are required to carry medication if your allergy is very severe.”

73 If you are diagnosed with a food allergy you should carry medication with you at all times, since an allergic reaction can range in severity. Your GP will provide you with two types of medication: antihistamine tablets and/or gels, which can be used to manage the symptoms of a mild to moderate reaction and adrenaline, which is used to manage the symptoms of anaphylaxis. Adrenaline is normally supplied in a device called an adrenaline auto-injector pen.

74 “If you have a food allergy or intolerance you may have an allergic reaction to cosmetics.”

75 If you have an allergy it is important to train yourself to read labels on everything that comes into contact with your body, not just the food you eat. For instance, some cosmetics may contain nut oils or extracts of fruit or vegetables.

76 SUMMARY Know what goes into the food you serve Document the allergens Train your staff Use signage Regularly review your recipes

77 Q & A Community Safety Trading Standards and Food Safety 01803 208025 viceforbusinesses/allergens @TorbayFSL


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