The guide has been produced by Public Sector Catering who called on the expertise of The Russell Partnership and Hospitality Allergen Support UK (HASUK) for the content.
Nadim Ednan-Laperouse OBE, co-founder of The Natasha Allergy Research Foundation, wrote in the foreword: “Everyone should be able to enjoy food. However, if allergen precautions are not followed, it can have devastating consequences for people with food allergies and their families, as my wife Tanya and I sadly know only too well.
“In 2016, our daughter Natasha died aged 15 after having a severe food allergic reaction. She thought the sandwich she was eating didn’t contain ingredients to which she was allergic and that it was therefore safe. However, in fact, ingredients she was allergic to were not listed on the label. Her death was entirely preventable - it should never have happened.
“This guide aims to equip you with the knowledge and tools necessary to ensure the safety of individuals with food allergies. As public sector caterers, you play a crucial role in providing safe and enjoyable dining experiences for everyone, including people with food allergies. So let’s work together to create allergen-aware environments that prioritise the health and well-being of all patrons.”
The Guide to Handling Allergens features:
- Welcome: Foreword by Nadim Ednan-Laperouse OBE
- Section 1: Handling Allergens - practices for safe food handling
- Section 2: Safety Measures – creating a secure environment
- Section 3: Training Initiatives – powering your team
- Section 4: Customer Engagement – building trust through communication
- Section 5: Good Practice – establishing a culture of allergen awareness
- Section 6: Near Misses – a ‘near miss’ incident is an opportunity to review procedures
- Section 7: Conclusion – commitment to allergen safety in public sector catering
A PDF of the Guide to Handling Allergens can be viewed online or downloaded below.