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Don’t let an allergen ruin your business… remember the basics
It’s three years since a major overhaul of the UK’s allergen labelling legislation following the tragic death of teenager Natasha Ednan-Laperouse.
The 15-year-old suffered an allergic reaction to an artichoke, olive and tapenade baguette bought from a Heathrow Airport shop before
a flight in 2016.
Her legacy means nine out of 10 venues are now more aware than ever before of the requirement for clear labelling of prepacked for direct sale foods (PPDS), according to a Food Standards Authority survey.
And although half of venues said the need to clearly display a full ingredients list highlighting any of the 14 regulated allergens had increased costs, the industry has moved at pace.
But the survey found a third of Food Business Operators still feel they don’t have all the information they need to fully comply with Natasha’s Law, with low awareness and understanding of labelling requirements being the main reasons.
For further information, the FSA offers guidance and training advice and an Allergen and ingredients food labelling decision tool.
Here’s a quick reminder:
Labelling is needed if:
- the food is presented to the consumer in packaging
- it’s packaged before the consumer selects or orders it
- it’s packaged at the same place it’s sold from
Prepacked for direct sale (PPDS) food includes:
- Sandwiches and bakery products packed on site
- Fast food packed before order – burgers under a hot lamp where the food can’t be altered without opening the packaging
- Products prepackaged on site ready for sale – pizzas, rotisserie chicken, salads and pasta pots
- Burgers and sausages prepackaged by a butcher on site ready for sale
- Free samples of food given to consumers packed on site
- Foods packaged and sold elsewhere by the same operator
- PPDS food in schools, care homes or hospitals.
The 14 cross contaminator allergens
“We work collaboratively across supply chain and wider stakeholders on our already robust system of food safety and provide allergen guidance in our updated Catering Guide.”
- Kate Nicholls, UKHospitality Chief Executive
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