Education: Allergies in Education

It’s estimated that two schoolchildren, on average, in every class have a food allergy, while experts predict that 70% of the population could have a food allergy by 2060. The startling increase in numbers and severity of allergic reaction has led to some significant changes in the hospitality industry regarding labelling and disclosing allergens in food.

Tanya Ednan-Laperouse OBE, founder of The Natasha Allergy Research Foundation, says, “The number of children with food allergies and suffering severe allergic reactions is rising year on year at a deeply alarming rate. Scientists don’t yet understand why the numbers of children with allergies are on the rise, which is why it is vital that we invest in large scale research projects into both causes and potential causes.”

Allergy vs. Intolerance: What are the Key Differences

One of the main causes for confusion in the sector is the definition of an intolerance and an allergy. The key difference is the body’s response. A food allergy involves an immune system reaction that can range from mild to life-threatening – for example anaphylaxis. Intolerances do not involve the immune system but can cause uncomfortable symptoms such as bloating or diarrhoea.

To keep diners safe, Caroline Benjamin from Hospitality Allergen Support UK (HASUK), recommends erring on the side of caution and says, “Caterers shouldn’t differentiate between food allergies and intolerances when preparing foods. Conduct an allergen assessment as part of the registration process and work with parents and students to create an individual care plan including emergency procedures.”

Amanda Pettingill, Chair of TUCO, says,

“My advice to our members including local authority and university caterers, is to focus on clear communication, robust training and ongoing education for all catering staff. It’s vital that everyone involved understands the specific requirements for managing allergens from food preparation to serving and labelling.”

Staff training is essential, covering allergen identification, cross-contamination prevention, communication, and emergency response. Caroline says, “A combination of face-to-face and online training works best. In-person sessions enable practical demonstrations and engagement, while online training is useful for flexibility and regular updates.”

Support and Resources for Caterers

The Food Standards Agency (FSA) provides online training and Highspeed Training also offers free allergen training for schools. TUCO offers a range of resources for members including free training, which can be delivered via Microsoft Teams or through the Upskill People online portal. Amanda adds, “As part of the training, members receive guidance on best practice advice to help caterers ensure that allergen management is consistently applied across their operations.”

Working with reputable suppliers with robust allergen management processes is essential, although ingredient lists and product specifications need to be regularly reviewed. Caroline recommends keeping an updated matrix and communicating any changes to staff and students.

When it comes to writing menus, add clear symbols to highlight allergen-free options and have full ingredient information available for all components of the dish. Software can assist with this such as the ‘And It Has’ allergy and ingredient App. Caroline says, “Avoid separate menus as they can unintentionally stigmatise those with dietary needs.”