The 14 allergens every food business needs to be aware of - Horsham joins new campaign

Sixty per cent of young people in the UK with food allergies and intolerances have avoided eating out in the past six months because of their condition.

Tuesday, 18th September 2018, 1:04 pm
Updated Tuesday, 18th September 2018, 1:08 pm
Protecting young people
Protecting young people

And Horsham District Council’ Environmnetal Health team is partnering with colleagues at the Food Standards Authority to launch easy to ASK, a campaign designed to help break down this barrier.

New research by the Authority in partnership with Allergy UK and the Anaphylaxis Campaign reveals that 41 per cent of young people (16-24-years olds) with food allergies or intolerances don’t feel confident to ask serving staff for allergen information.

The research also reveals that 60 per cent of those surveyed avoid dining out due to their condition - a poor outcome for both those young people and food businesses alike.

Easy to ASK reminds food establishments to ask customers about their dietary needs, and help put people with food allergies (especially those who are young and may be embarrassed) at ease.

Councillor Tricia Youtan, Cabinet Member for Community & Wellbeing from Horsham District Council said: “We’ve seen real progress in how food businesses approach customers with allergies. However, 60 per cent of 16-24-year-olds with food allergies and intolerances have avoided eating out in the past six months because of their condition.

“It’s clear there is more to be done to encourage this particular age group to speak up and make them feel at ease when dining out.

“We want to ensure businesses are prepared with the relevant allergy information and encourage them to make it easier for everyone to ask the right questions, speak up and help keep those at risk safe.”

The 14 allergens food businesses must be aware of and be able to provide their customers with information on are: peanuts, tree nuts, milk, cereals containing gluten, eggs, crustaceans, molluscs, fish, soya, sesame, sulphur dioxide/sulphites, celery, mustard and lupin.

Dr Chun-Han Chan, food allergy policy lead at the Food Standards Agency, said: “Working in partnership with the Council’s Environmnetal Health team we are dedicated to encouraging conversations between food businesses and their customers across the country.

“Together we want to help young people living with food allergies be confident that the food they are served is safe to consume every time. Our easy to ASK campaign aims to empower customers, whether they live with a food allergy or not, to speak up and help businesses with their choices.”