‘Natasha’s law’, which is due to come into effect in the summer of 2021, was created after Natasha Ednan-Laperouse died after suffering an allergic reaction to a baguette purchased from Pret A Manger in July 2016.
The new law requires businesses that sell food to include the full ingredients on pre-packaged foods to help protect the UK’s two million allergy sufferers.
Jackie O’Brien, catering manager at the Royal Lancaster Infirmary (RLI), said: “We started to look more closely at our allergen labelling after the tragic case of Natasha. What happened to Natasha brought home the huge importance of allergen labelling. I think some people didn’t realise just how drastic the outcome could be.
“We could see that people were going to want detailed allergen information so we decided to do it before the official regulation was due to come in. I think that we’re a really forward-thinking and proactive team. We are always thinking of ways to improve things for our patients and customers.
“We have also worked extremely hard on our labelling system. Everything needs to have the allergen ingredients on it. Our restaurant menu is online and we make everything fresh on the day for patients, staff and visitors. The allergens are also recorded on our menus.”
The catering team has got behind the initiative, as each member of staff knows where to find the allergen information. UHMBT is using a company called Planglow and their labelling software enables the team to produce allergen and nutrition labels ‘effectively’.
Foluke Ajayi, chief operating officer for UHMBT, added: “Our Catering Team has shown a great deal of foresight in bringing in Natasha’s Law early within our Trust. This means we now have even greater protection for patients, staff and visitors who use the catering team’s services.
“I would like to thank all of the members of our catering team who have worked hard to bring in this new system early. It has resulted in a better experience for everyone who uses our catering services.”