Managing allergens

As the end of term approaches, Anaphylaxis UK have published a basic checklist for preparing for those with allergies for September.

See also their Model Policy for Allergen Management

When shopping for products or ingredients, check labels. The top 14 allergens have to be emphasised clearly on packaging. ‘May contains, made in a factory that handles’ type statements are added when there is a risk that the allergen is present. Whilst the wording of such statements varies, one form of words is not more serious than another, they are all the same. Free from products are not free from all allergens, it should still be checked whether they are suitable for the individual.

As part of your risk assessment process for events, use of food in curriculum etc then consider possible cross contamination, make sure that for individuals with allergies their food is prepared in a clean area using clean utensils. Simple controls such as preparing / serving food for children with allergies first, the use of different coloured plates etc. may help ensure risks are communicated and managed.