CIEH to raise allergy awareness - Food Industry Report - Brief Article

Eurofood, Sept 26, 2002

According to the Chartered Institute of Environmental Health (CIEH) three quarters of food allergy deaths involve food prepared in restaurants, cafes and other food outlets.

CIEH, together with the Anaphylaxis Campaign, is calling for a national campaign to raise awareness among enforcement professionals, retailers and consumers about the serious risks of food allergies.

The organisation said the rapid increase in the number of people affected by food allergies along with a rise in the number of people that eat outside the home has created a deadly combination.

The problem particularly lies with teenagers and young adults that may have some idea that they have a problem with an allergen, but may never had a serious reaction in the past. Cross contamination from other areas in a food producing unit can mean the smallest traces of an allergen could be present in a food and cause a life threatening reaction.

While food manufacturers have made significant improvements to food labelling and point of sale information, many caterers, restaurants and takeaways still have a long way to go. The CIEH suggests accurate product descriptions on menus, up-to-date ingredient information, careful preparation and service and intelligent dialogue between customers and staff can all save lives. Allergies are estimated to be a major problem for at least one person in a hundred.

Jenny Morris, food policy officer for the CIEH said, "Comprehensive information about food content is essential to allow consumers to make informed and safe choices about the food they eat. Everyone involved in food production, preparation, service and safety needs to be aware of the serious risks that food can pose for allergic individuals."