The UK has the third-highest number of people with allergies in the world. Approximately 44% of adults in the UK suffer from at least one allergy – and allergies are a moving target, sometimes developing or receding over time [1]. Two million people in the UK have been diagnosed with a food allergy [2] and that figure is rising by 5% annually [3]. In 2022, allergies were the most reported chronic health condition in the UK [4], costing the NHS about £900 million every year [5]. Allergies are also expensive for the allergic, causing them to spend 14% more on their food and £15 per month in medical costs [6].
Far worse than the expense, though, is that allergies can be deadly. People in the UK have died because a business didn’t share enough information about the contents of their food – or due to communication lapses that occurred during food preparation. This past August, 13-year-old Hannah Jacobs of east London died from an allergic reaction to dairy in the soya hot chocolate her mother had ordered for her at Costa. Even more recently, the Food Standards Agency issued urgent allergy advice [7] regarding the cross-contamination of peanuts in a variety of mustard products. Greater awareness of risks like these, as well as proactive efforts to manage potential hazards, can save lives.
As someone who is part of this community of allergy sufferers, I can appreciate why it’s so important to build awareness of allergies and improve how we manage the risks surrounding them. Whether it’s a restaurant, café, take away or a care home for special-needs residents, organisations that prepare food play an important role in protecting public health and safety. When they approach allergies with care, they can reduce their overall risk, improve their chances of successfully defending claims, and enhance the overall experience of the people they serve.
The first step in allergy risk management is to assess the hazard. Ask who might be harmed and how? Are existing controls effective? Are others needed? Where can allergens be designed out of the operation? Once you understand the risks, you can reduce them.
Reducing risk: Conducting a risk assessment can help you generate safety systems like allergen checklists, labelling and segregated allergen-free workstations.
When food is provided by institutions such as care homes or day services, it is their responsibility to protect the individuals in their care. For these people to be safe, pre-existing food allergies or intolerances should be made known and processes must be in place to ensure they can have safe food options. This is particularly important if the service user is unable or needs help to make food choices for themselves.
In a care environment there must be a care record outlining the individual’s dietary needs. There must be a process in place to ensure that dietary needs on the care record are communicated to, and understood by, those serving food or involved in the person’s care.
Training employees and volunteers about allergens, as well as reinforcing your organisation’s policy on food management, can ensure your people know how to communicate about allergies as needed. What’s appropriate will depend on each person’s role, though it’s important that everyone has some basic understanding of allergen risk management.
Ensure you are up to date with current allergy legislation, guidance and information. This is a rapidly changing area of risk and it can be useful to sign up for alerts and follow organisations such as the FSA on social media to keep yourself informed.
The current peanut contamination issue highlights that you need to consider your supply chain and how you will monitor for changes in ingredients or cross-contamination.
There should also be a process in place to monitor and review the performance of your caterers to ensure that they are managing allergens in the correct way and that they are competent. If deficiencies are found, there should be a contractual point of escalation and allowance in the contract for amendments or termination of the performance is not acceptable.
Defending claims: Communicating clearly – verbally and in writing – can help you set expectations and defend against claims. Keep accurate records of ingredient changes. Practise clear methods of communication with guests and their families, staff, volunteers and caterers to ensure no one misses important information about an allergen. Investigate incidents thoroughly so they don’t recur. Use consistent procedures and document them so you can present a strong defence in court if needed. One restaurant I visited recently posted one allergy matrix online and provided a different one in person, even though the documents were both dated April 2023. That opens the door to risks – to the guest and the business.
Improving the user experience: Thoughtful risk management helps you enhance the experience you offer. If you show empathy for people with food allergies and design allergens out of the menu, you will earn trust – but be careful of complacency, as issues further down the supply chain may bring those allergens back unexpectedly, so have a plan to communicate changes to your service users and customers. When you provide accurate and easy-to-access information about your ingredients, you give allergic guests greater control over their safety. If you avoid using allergens on the menu where there is no clear benefit, you provide an experience that keeps guests safe and gives them a satisfying experience.
As allergies become more prevalent in our lives, they require greater vigilance. Organisations that follow good risk management practices enhance the comfort and quality of life of the people they serve. They may even save lives.
This article is provided for general informational purposes only. It does not, and it is not intended to, provide legal, technical or other professional advice, nor does it amend, or otherwise affect, the provisions or coverages of any insurance policy issued by Travelers. Travelers does not warrant that adherence to, or compliance with, any recommendations, best practices, checklists, or guidelines will result in a particular outcome. Furthermore, laws, regulations, standards, guidance and codes may change from time to time and you should always refer to the most current requirements and take specific advice when dealing with specific situations .In no event will Travelers be liable in tort, contract or otherwise to anyone who has access to or uses this information.
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