a slideshow on allergan awareness for students in the national learning network. this slideshow is based of the city and guilds module.

1. Allergan
awareness
Laura Harty

2. Food intolerance versus allergy
• Food intolerance is simply the body's inability to
digest a certain food. Symptoms include cramps,
bloating and diarrhoea.
• An allergy always involves the activation of the
bodys immune system when it wrongly identifies
harmless ingredients as a threat. Allergies are
caused by proteins.
• Reactions happen very fast, 10 – 20 minutes.
• Small amounts of a food can trigger a reaction
• Reactions can be fatal
• You can be allergic to more than one thing

3. Food allergies are increasing in prevalence,
are incurable and potentially life threatening.
Consumers lives may be at risk from eating
hidden ingredients.
Education and awareness, communication
and safer operation can prevent deaths.
It is estimated that 3% of the population in
Ireland have a food allergy.
5% are allergic to lactose and 1% are
coeliac.

4. Symptoms
Tingling
sensation in
the mouth
Swelling of
tongue and
throat
Difficulty
breathing
Hives
Vomiting Cramps Diarrhoea
Drop in blood
pressure
Loss of
consciousness
Death within
minutes

5. Coeliac
disease
• Auto immune condition
triggered by gluten in
cereals
• Poor absorption of food
short term symptoms =
weight loss, stomach
pains, diarrhoea.
• Long term symptoms =
malnutrition, anaemia
and osteoporosis
• Affects 1-2% adults in
Europe and us

6. New legislation
• December 2014 there were regulations brought
into law that allergens must be displayed on
labels and menus, signs and information
available for customers.
• Allergens on ingredient lists must be in bold
• For loose food e.g. sandwiches, lists pf
allergens must be displayed on the counter

7. Different
allergens
Celery Gluten Eggs
Fish Lupins Milk
Mustard Nuts Peanuts
Soya
Sulphur
dioxide
Sesame
seeds
Crustaceans mollusc

8. Why are allergies increasing?
• Spread of westernised lifestyle
• Broader diet earlier exposure
• Highly processed modified foods
• Differences in urban and rural living
• Better diagnosis – wider public awareness
• Diagnosis – very limited clinical allergy specialists
• Avoidance is currently only means of prevention of
a reaction.

9. Packaging
What information should
be on food packaging?

10. Pre
packaged
food
• List of ingredients in
order of quantity
• Allergens
• Quantity
• Expiry date
• Special storage
instructions or cooking
instructions
• Name and address of
seller in the EU
• Country of origin
• Nutritional information
• Alcoholic strength

11. Example

12. Name the allergans on this label
Cream of vegetable soup:
INGREDIENTS: wheat flour, dehydrated
vegetables, corn starch, salt, milk proteins,
potassium chloride, flavour enhancer, soy sauce,
mustard.

13. Responsi
bility of
the
consumer
Inform staff if you have an allergy
Inform
Read menus carefully
Read
Ask questions
Ask
Be careful of hidden allergens e.g.
curry
Be
See if the recipe has changed before
you eat it
See

14. Responsibil
ity of
catering
staff
Decide on your menu
Write recipes
Check recipes for known allergens
Check labels on ingredients being used
Ask suppliers for more information if necessary
Make sure recipes are followed
Train staff on allergen awareness in kitchen and
waiting staff
Have signs in place

15. Responsibility of catering staff
Write allergens
on each menu
1
Have an
emergency
procedure in
place
2
Store
allergens away
from other
products e.g
nuts
3
Label
everything
clearly
4
Prepare some
foods
seperately
with separate
equiptment
e.g. gluten free
products
5
Remember the
smallest
amount of a
product can
cause an
allergic
reaction
6
Clothes can
transfer
allergens,
clean work
surfaces
properly
7
Wash ahnds
before and
after
8

16. Delivery
Does the product match the description?
Is it what was ordered?
On 2 occations customers have suffered severe allergic reactions as
they were served a different dessert to that on the menu as the supplier
had run out and sent a substitute product that contained nuts.

17. Storage/
Prep/
cooking
and
cleaning
Clean Clean carefully before preparing a meal for an allergenic person.
Take Take care not to spill one food into another
Use Use utensils for prep and service
Prepare Prepare food for an allergenic person separately and label clearly
during cooking
Check Check that the right ingredient is picked
Label Label everything
Store Store nuts, seeds and other allergens separately

18. WARNINGs
Some products may
contain allergens
Please notify the catering
instructors if you any food
allergies
An allergen folder Is
available please contact
catering instructors

19. Emergenc
y
procedure
– for
allergens
Instructors
to be
notified of
all allergy
enquiries
Contact a first aider
asap
Do not
move
patient
Ring 999

20. Allergen
procedure
Network canteen in
Hollyhill is allergen
aware. While we go to
every effort to ensure
there is no allergen
cross-contamination in
our kitchen, we cannot
guarantee this 100%.
There is an allergen
folder available to view.
Please ask the catering
instructors.