1. Food allergies and intolerances

2. Topics Causes Main differences between allergy and intolerance
Coeliac disease
Major allergens
Best practice management

3. Causes
The number of people who suffer from food allergies and intolerances has increased in the last decades
Factors / Causes:
Chemicals and pollutants in our diet
Overexposure to foods like dairies and gluten
New foods coming from all over the world
Genetic influence

4. Food allergy vs. food intolerances Definition
Food allergy is a response of the immune system to some foods.
It is a reaction of the body’s immune system to a protein called allergen.
Food intolerance is the inability to digest some foods.
It is not an immune response. it is a chemical reaction to some foods.

5. Food allergy vs. food intolerances Symptoms
Symptoms of allergies can be life-threatening.
They include:
Itching or swelling of throat and tongue
Difficulty in swallowing, speaking or breathing
Skin rush
Nausea and vomiting
Abdominal cramps
Collapse, loss of consciuosness and anaphylactic shock
Food intolerances are more common than allergies. They can make people ill, especially if they are not identified, but they are rarely lethal.
Symptoms include:
Fatigue
Migraine/headache
Diarrhoea and Irritable bowel syndrome
Asthma

6. Food allergy vs. food intolerances Common foods which cause…
…allergies are:
Eggs, milk
Nuts
Sesame seeds
Gluten, grains
Shellfish (oysters, mussels, clams, prawn, crab, lobster)
Fruit (especially berries)
Tomatoes, cucumber, celery
Some food additives
…intolerances are:
Eggs and dairy products
Chocolate
Citrus fruits
Wine
Flavour enhancers (monosodium glutamate)
Some food additives

7. Gluten intolerance or coeliac disease
It is not an allergy, but an auto immune disease, which means that the body’s immune system attacks its own tissues.
It is caused by gluten, a mixture of proteins which can damage the small intestine. Gluten is contained in bread, cereals, cakes, biscuits, pizza, pasta, pastries and also beer.
The only treatment is a gluten free diet with gluten free products available on the market.
Symptoms of a coeliac disease are:
Weight and hair loss
Anaemia
Tiredness, headache
Nausea and diarrhoea

8. Major allergens: According to the EU legislation, fourteen (14) foods are responsible for most allergic reactions in Europe. They are:
Peanuts
Tree nuts (almonds, walnuts, hazelnuts)
Milk
Soy beans
Mustard
Lupins
Eggs
Fish
Molluscs (clams, mussels, oysters)
Crustaceans (prawns, crabs, lobster)
Gluten
Sesame seeds
Celery
Sulphur dioxide

9. Major allergens
All people working in the catering sector should know how to deal with allergens and with allergic people, because it can be a matter of life or death.
The new EU regulation requires all food business to inform the consumers if any of the 14 allergens have been used in the lose foods that they sell.

10. New European law on food information to consumers
In december 2014 the Food Information for Consumers Regulation was implemented. FIC is a law which simplifies and consolidates the old labelling legislation.
This regulation ensures that all consumers receive the necessary ingredient information and help people with food allergies to identify allergens and ingredients that they need to avoid.

11. Requirements introduced by FIC are:
Nutrition information on processed foods are mandatory
The origin of unprocessed meat from pigs, poultry and sheep is mandatory on labels
Labelling information must be legible (minimum size is required)
Allergens must be highlighted, underlined or in bold in the list of ingredients
Not only pre-packed food, but also lose food sold in restaurants or cafes must show information on allergens

12. Best practice guidelines when catering for customers with special needs
Every food caterer should follow these guidelines:
Staff training:
All staff (old and new, part time and full time, permanent or casual) must be trained about the topic of food allergy and intolerance.
Staff must know all implications of severe allergies and must be trained how to clean equipment to avoid cross contamination.
Staff organization
Appoint an allergy/intolerance facilitator, a staff member who is responsible for all issues regarding allergies and intolerance.

13. Best practice guidelines when catering for customers with special needs
Separate working areas and food
Establish areas where food for allergic or intolerant customers can be prepared and store major allergens separately from other foods.
Notes on menus
Notes and signs must be used on menus to indicate if certain allergens are contained in the dishes (symbols, highlighting, underlining).
Ingredients should be listed clearly and completely.

14. Best practice guidelines when catering for customers with special needs
Communication with the customer
If a customer is intolerant or allergic, the staff should try to get all relevant information about the allergy/intolerance. They should also be able to give information about ingredients and recipes and, if not prepared, should call directly for the manager and /or the chef.
6. Be prepared for the worst
In case of an allergic reaction, you should dial the emergency number immediately and inform the ambulance technician about the seriousness of the reaction.
You should keep information about the premises in a specific known spot (name, address, telephone number), so that they can be used by all staff in case of emergency.

15. Useful glossary
Immune system: part of the body’s defence system which protects against dangerous organisms like viruses and bacteria.
Allergen: normally harmless substances, but dangerous for allergic people. Allergens are not toxic substances, but the immune system responds as if they were. Ex: pollen or food.
Anaphylactic shock: It is an emergency situation which requires immediate medical intervention, because it may be fatal.