The FSA board agreed at a meeting yesterday (13 December) that it would like to see written allergen information be mandated in the non-prepacked sector and will be writing to ministers to discuss it further.
It follows calls for ‘Owen’s Law’, launched by the family of a teenager who died after suffering an allergic reaction to a dish of chicken containing buttermilk, despite saying to restaurant staff that he was allergic to dairy.
Commenting on the board’s position, Professor Susan Jebb, chair on the FSA, says: “At the FSA we are committed to making lives better for the two million people who have a food allergy, food intolerance or coeliac disease. In [yesterday’s] discussions, it was clear that the board feel we should set an expectation that food businesses like coffee shops and restaurants provide allergen information in writing as well as having a conversation.
“The board also considers that to maximise the likelihood of this happening, written information should be a legal requirement, rather than just guidance. I will write to ministers in England, Wales and Northern Ireland and contact my counterpart at Food Standards Scotland to discuss the board’s position as the board would like to see them take this forward on a four-country basis.”
The FSA says it will work to develop strong guidance for food businesses on how to provide written allergen information to help drive up compliance and make it easier for people with a food allergy, intolerance and coeliac disease to protect themselves when eating out.
It also acknowledges that there should be an ‘expectation for a verbal conversation to take place between customers and food business staff’, to ensure an added layer of protection for consumers.
Responding to the announcement, UKHospitality says it is keen to continue working with the FSA in developing this guidance, to ‘ensure it is practical for businesses’ and gain a better understanding of its recommendation to mandate written allergen information.
“Hospitality businesses take allergen management extremely seriously and do everything within their power to be transparent with customers about ingredients,” says Kate Nicholls, UKHospitality chief executive.
“The overarching message we receive from hospitality businesses, both large and small, is that dialogue between staff and customer can be the most valuable and effective way to cater for people with allergies, alongside other methods to communicate allergy information.
“While all businesses make available allergen information for customers, additional guidance is always useful to ensure a venue’s practice is as best as it can be.
“Given the ever-changing nature of menu items and ingredients used, it’s often the case that blanket policies lack the nuance needed to deliver effective allergen management.”
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