There is a range of essential training for those who work in the hospitality sector these days and one particular course that has grown in importance over the years is food allergen training.
This is because the number of people with food allergies in the UK doubled between 2008 and 2018. What’s more, the highest prevalence of food allergies is among children under the age of five, although the percentage gradually decreases with age.
In 2024, a large study by the Food Standards Agency revealed that approximately six per cent of UK adults have a food allergy, which equates to some 2.4 million people.
As you might expect, nuts – particularly peanuts, hazelnuts, walnuts and almonds – are among the most likely foodstuffs to cause an allergic reaction.
What are the most common food allergens?
While you might expect to find nuts and crustaceans (like shrimp and crab) on a list of common food allergens, others might surprise you. For instance, celery is one of the ingredients that is most likely to cause a reaction.
Others that make the list include eggs, mustard, and molluscs (more specifically shellfish like mussels and oysters). Soybeans, sulphites (at certain concentrations) and sesame are among the other common allergens found in our food.
Of course, another one to be aware of is gluten-containing cereals which include barley, wheat and oats.
The range of food allergens is one of the reasons why regular training is so important. But it’s also essential because many of these allergens are commonly used in all kinds of food and drink products.
What can happen if someone eats or drinks an ingredient they are allergic to?
The outcome of ingesting an allergen will depend on the severity of the person’s allergy. In the most serious cases, they will go into anaphylaxis, which can be life threatening if the correct treatment is not administered promptly.
Many people with severe allergies will carry an EpiPen and will be very aware of their allergy, which means they are likely to ask targeted questions about ingredients.
But food allergies can cause all manner of symptoms, from digestive problems like nausea, vomiting and abdominal pain through to respiratory problems and skin reactions.
In some cases, allergies can cause people to feel light-headed or dizzy, while in other parts of their body (often their lips, tongue or throat) can swell up. This is why it’s important to undertake training to learn how allergies can manifest in different ways so you can offer appropriate support.
What’s more, regular food allergen training raises awareness of the potential issue and highlights the importance not only of accurate food labelling, but also of staff taking care to avoid cross-contamination of different ingredients.
This is also why waiting staff need to ask the people they are serving if they have any allergies, so that they can pass this information back to the staff preparing the food and drinks to ensure extra care is taken in the kitchen or behind the bar.
Even if your team has previously undertaken allergen training, it doesn’t hurt to have a refresher so that it is top of mind for everyone.
