Guide to Dealing with Food Allergies in the Catering Industry

Allergen-free meals require more effort to prepare. Aside from sourcing specific ingredients, they need plenty of time and precise communication among front and back-of-house staff. However, ignoring these requests can lead to worse consequences, such as a potential lawsuit, damage to reputation, and financial loss.

Companies in the catering industry are responsible for serving customers a safe meal, which also means preparing allergen-free meals for some customers. Refer to this guide to dealing with food allergies in the catering industry to protect your customers, and most especially your business, from the consequences of severe allergic reactions.

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1. Train Front of House

There are two terms used in running a restaurant or any business in the catering industry - back of house and front of the house. The back of the house refers to the kitchen area where the chef cooks and prepares food, and dishwashers clean the dishes. Meanwhile, the front of the house is where customers dine. Thus, front-of-house workers can refer to staff entertaining customers, such as waiters. Since they are often the ones that interact with customers, you must make sure to train them in dealing with food allergies.

When taking orders, waiters should ask if anyone has food allergies and if they follow any dietary requirements. Doing so will show that you are very serious about food allergies. The staff must listen intently to the customer and note down the allergens. If the customer requests to speak to the chef directly, they should allow them to do so.

The front-of-house staff should have access to allergen information. It can come in a product book, allergen matrix, etc. If the customer asks for it, you should be able to provide it. They don't need to memorize the allergens but must be familiar with the common ones and avoid answering "I don't know."

2. Allergen Labelling 

People who have food allergies or food intolerance should know what's in the food they eat. That way, they can decide if it's safe to eat or not. By law, companies that produce and sell food must provide customers with the information they need to make safe choices. There are rules that businesses must follow when it comes to food labelling.

All pre-packaged foods should come with a label listing all ingredients. Under the new legislation called "Natasha's Law," which was in effect on October 1, 2021, businesses must label all pre-packed foods for direct sale. Also known as "PPDS," these foods should have a list of ingredients and must emphasise in bold letters the 14 allergens.

The new legislation is applicable to foods packaged in the same place they are sold, including pre-packed burgers, wraps, and sandwiches. It should also apply to all products sold in the supermarket, including meat and cheeses from the deli counter that has been pre-wrapped and ready to serve.

There are instances when the ingredients have different names even though they are related to common allergens. These are called hidden ingredients. By law, hidden ingredients must be identified and indicated on the food labels as well. The law also applies to food additives, food processing aids, or other substances present in the final product.        

3. Know the Main Allergens

Owners and workers of catering companies should know the 14 most common allergens so they can cater to people who are allergic to these food items and put practices into place to avoid harsh allergic reactions.

Natasha's Law mandates that ingredient lists on all food labels should highlight or indicate in bold letters any of the 14 allergens, which are the following:

1. Nuts
2. Sesame seeds
3. Peanuts
4. Celery
5. Eggs
6. Cereals, including gluten.
7. Crustaceans
8. Fish
9. Milk (cows)
10. Lupin
11. Molluscs
12. Mustard
13. Soya
14. Sulphur dioxide or sulphites

As mentioned, there are some ingredients that may come in different forms but are related to one of the following 14 allergens. These hidden ingredients must also be indicated on the label, even though they have different names.

4. Be Aware of Best Practice

Every company in the catering industry should be aware of the best practices on food allergens. The staff should also know how to protect customers from severe allergic reactions. Studies show that 44% of adults and 50% of children in the UK have one or more allergies, and thousands of consumers need emergency room treatment each year due to allergic reactions to food.

Staff should wash, rinse, and sanitise utensils, cookware, and equipment after handling food allergens. They should use soap and water since wiping leftover food from surfaces will not remove the allergens. In addition, cooks and chefs must wash their hands and change gloves before they touch food with known allergens.

Those responsible for cooking food must use different utensils to prepare meals for those with food allergies. These include grills, fryers, flattops, blenders, and other cooking equipment that will get contaminated with leftover allergens if not cleaned well.

When the meal of an allergen-sensitive customer is ready to serve, you must put in place a serving plan. When it comes to this, you can use different coloured plates or bowls to differentiate the meal from the rest. You can also use food markers to indicate special handling. Make sure all your staff is aware of these markers.

5. Stay Up to Date with Food Hygiene Training                                                                                                                   

Companies in the catering industry need to provide proper food hygiene training to their staff and ensure they stay updated with the latest legislation concerning food allergens. The training helps employees thoroughly understand the best practices in food allergens and safe food preparation. With proper training, your staff can work safely and keep customers from the risk of severe allergic reactions.

Food hygiene training is a legal requirement for anyone working with food. Thus, companies in catering must ensure that their staff receives proper supervision, instruction, and training in food hygiene to help them do their job safely. They should know how to handle food allergens to ensure consumers' safety.