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Serving Food That Might Cause Adverse Reactions - Gabrielle Broomhead, Ashfords LLP

23/02/18. It is important for anyone serving food to the public to know what the food contains as some ingredients can cause adverse reactions. This may be because a customer is allergic or has a food intolerance. Allergens in food can cause severe reactions, including death to those with acute allergies. Food intolerances on the other hand generally have minor symptoms.

In the UK they affect around 8% of children and 2% of adults, and 10 people die in the UK from anaphylaxis induced by a food allergy every year. The Food Information Regulations 2014 (SI 2014/1855) imposed a duty on any 'food business' that any allergens present must be declared on non-prepacked food, (food sold directly to the consumer at catering outlets). The allergens included are:

  • Cereals that contain gluten (including wheat, rye, barley and oats)

  • Crustaceans (including prawns, crabs and lobsters)

  • Lupin (lupins are common garden plants, and the seeds from some varieties are sometimes used to make flour)

  • Molluscs (including mussels and oysters)...

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