Stepping into Management Knowledge

Food Safety Training

3.2

ASK: What is a Food Allergy?  An adverse reaction to a particular food that involves the immune system  Allergies are usually identified by the rapid release of chemicals in the body that then cause the symptoms of the allergic reaction  These reactions can occur within minutes after eating or drinking.  Virtually all known food allergens are proteins . What types of food can cause allergic reactions?  Celery, cereals (containing gluten) crustaceans, eggs, fish, lupin, milk, molluscs, mustard, nuts, peanuts, sesame, soya, sulphur dioxide These are the 14 recognised allergen’s, however that doesn’t mean that guests can’t be allergic to any other foods. This information is available to the team via the KNOW YOUR ALLERGEN POSTER

Let’s discuss what we should do if a guest suffers an ANAPHYLACTIC reaction ASK What happens during an Allergic Reaction? Reaction occurs within seconds or minutes after the food is eaten, any or all of the following symptoms may occur:  Eyes - Sore, red and/or itchy

- Runny and/or blocked

 Nose

- Swelling of the lips

 Lips

- Coughing, dry, itchy and swollen throat

 Throat

- Coughing, wheezing and shortness of breath

 Chest

- Nausea and feeling bloated, diarrhoea and/or vomiting

 Gut

- Itchy and/or a rash

 Skin

The Guest may collapse and unconsciousness can occur due to fall in blood pressure , they may also have an anaphylactic shock

ASK Even though we are sure we are carrying out all procedures correctly, a guest having eaten in our business is suffering a very bad food allergy reaction. What should you do?

Safety Team March 2016

Food Safety 3.2