Allergy Family Issue 4: November 2024

The newsletter for the Allergy Community A little help for us, our families, friends, colleagues, and food providers.

What’s the buzz?

Peanut in mustard update.

There are now over 200 items implicated in the recalls of mustard containing products due to contamination with peanuts. The Food Standards Agency have advised that anyone who has an allergy to peanuts, should also avoid mustard for the foreseeable future. It has been established that the affected products were imported from India by FGS Ingredients Limited, who have issued recalls for ALL their products as a precaution. It is still not clear how long it will take to be certain that this has been achieved, therefore, please continue to be vigilant if you are affected by peanut allergy, and report any related reaction through the appropriate authority, such as the FSA, local Environmental Health departments, and Trading Standards. The outcome of this situation may have some influence on the debate about Eliciting Doses, which I spoke about in a previous newsletter.

Another tragic loss of life As this newsletter is being compiled, it has been reported that a 14-year-old has sadly lost their life to anaphylaxis to peanut. This happened whilst on holiday in Rome with her family. Our hearts go out to the family at this very distressing time, as they wait for the wheels of investigation to turn before their loved one’s body can be repatriated to the UK.

Breaking Bread is an old-fashioned term for sharing a meal with friends and family, and comes from way back in history, where we see families sharing a loaf of bread. The loaf was taken by the head of the household, or ‘breadwinner’, and shared among the family, showing that everyone is to be included, and no-one goes without, or goes hungry. There are also connotations with many religions, where meals are shared in various ways. Sadly, these occasions, celebrations, and rituals can be a source of stress and anxiety for those who have food allergies. Some may be shunned, or excluded, others may choose to excuse themselves or be onlookers. If you have been affected by this, whatever your situation, please let us know at Food Allergy Friends.

Inquiring minds

I had the pleasure of meeting and interviewing Oli Weatherall for a series during Allergy Month, back in May 2024. Here’s his insight into ‘Breaking Bread’.

When breaking bread can harm, by Oli Weatherall

It became apparent my experience of breaking bread is different whilst reading an Instagram post during COVID bemoaning how limiting it was being unable to freely share food with friends. I had a Bane-esque epiphany: “You merely adopted not sharing food freely; I was born in it, molded by it.”

The post highlighted the ability to engage in such an integral act with ease isn’t given a second thought by many. Those with food hypersensitives, however, aren’t blessed with that scenario. (COVID unknowingly gave a peek into many of our normal — not ‘new normal’ — lives.)

These thoughts surfaced then lay dormant until I came across a term used in an allergy research project: commensality (an anthropological term meaning ‘eating together’).

A lightbulb went off. The term elucidated a common thread of why things for me are different. From friends’ birthday celebration meals at Chinese or Indian restaurants where I would just be an uncomfortable onlooker to being openly mocked for my limitations in communal meal settings.

Eating together is often seen as a focal point, facilitating a coming together. But, it can be viewed as the complication for those with food hypersensitivities: Will they be eating my allergens? How long can I go without eating before I become unpleasant to be around? Can I wash my hands before eating? And so on. . .

Breaking bread and/or commensality are essential ways of deepening bonds with those you know and integrating with those you don’t — as well as facilitating a reduction in tensions or settling disputes. Days, nourishment, and life itself are structured around and dependent on those acts.

It can be perceived as rude if you were to refuse to fully participate in breaking bread when assimilating into a new culture, whether during a trip or a full relocation. It may be harder to get the ‘authentic experience’ when travelling.

For example, many (quite rightly) want to try the places the locals go, the hidden gems, but the sad reality is it can feel safer to go to one of the global chains. Instead of delving into the wonders of local cuisine I often chose safer options such as McDonald’s — having to go there in Venice felt the most vulgar of the bunch.

I’ve found an inverse relationship between the number of bad experiences and reactions and my propensity to engage in commensality (outside of rather limited, specific contexts). Due to this being the main way to get together, socialising can take a proportionate dip.

Everyone has their burdens which cause preoccupation. Those who can’t walk may view how I take walking for granted in a similar way to how I view people who can break bread without a second thought; perhaps there’s a tinge of envy, but at the same time an acknowledgement that we wouldn’t want others to have our limitations.

If you would like to view the conversation between Oli and Stella, you can find part one here: https://www.dhirubhai.net/posts/foodallergyfriends-caterallergysafer_in-conversation-with-oli-weatherall-part-activity-7189650496649871360-iWCj?utm_source=shareamp;utm_medium=member_desktop

Near Miss Reporting-Part 2- with Caroline Benjamin and Jacqui McPeake

How could reporting near misses be part of a Food Safety Management System in a food business? What impact could it have? Could it save lives?

Key Findings from the Near Miss Campaign Report

According to the Near Miss Campaign Report from HASUK, one of the most alarming discoveries is the lack of formal processes to report and act upon near misses within many food businesses. Staff often correct mistakes without escalating the issue, leaving no record of how or why the near miss happened. As a result, businesses miss out on the opportunity to analyse these incidents and put safeguards in place to prevent a repeat. The report also highlights how vital it is for FBOs to foster a culture of openness and safety, where employees feel empowered to report near misses without fear of repercussions. The campaign’s findings underline the potential for near-miss reporting to save lives, but it also stresses that reporting mechanisms need to be simple, accessible, and integrated into FSMS for them to be effective.

Why Near Miss Reporting Should Be Part of Your FSMS

A Food Safety Management System (FSMS) is the crucial framework for ensuring that food businesses maintain high standards of hygiene and safety. It includes procedures for hazard analysis, risk management, and the implementation of corrective actions when something goes wrong. However, allergen management is often approached as a static process, relying on established procedures but without sufficient feedback loops to learn from close calls. This is where near-miss reporting can fill a critical gap.

1. Proactive Risk Management: Incorporating near-miss reporting helps businesses spot recurring patterns and potential weaknesses in their allergen management. By addressing these issues early, they can prevent actual allergic reactions, which can have legal, financial, and reputational consequences.
2. Improved Staff Training: Near misses provide real-world examples for staff training. Understanding what almost went wrong in their establishment helps employees better understand the importance of allergen management and reinforces the training they have received.
3. Legal Protection and Due Diligence: The Food Standards Agency (FSA) emphasises that FBOs are legally responsible for ensuring the safety of their food. Including near-miss reporting in your FSMS management diary shows that your business is going above and beyond to identify potential risks and correct them, which can be a valuable defence in the event of legal scrutiny.
4. Customer Confidence: For hypersensitive individuals, eating out can be daunting. Showing that your business takes near-miss reporting seriously can increase their confidence in your brand. It reassures them that you are committed to allergen safety, even in situations where the risk was only narrowly avoided.

Practical Steps to Implement Near Miss Reporting

1. Create a Reporting Mechanism: Develop an easy-to-use system for staff to report near misses. Whether this is a digital form, a logbook, diary or a quick app, the reporting process must be as straightforward as possible. Make it a routine part of daily operations.
2. Encourage a Culture of Reporting: Employees need to understand that reporting near misses is a positive action, not something to be feared. Offer praise or incentives for staff who regularly contribute to your near-miss log.
3. Analyse and Act: Once a near miss is reported, it’s essential to analyse what went wrong and take action to rectify the issue. This might involve adjusting preparation procedures, retraining staff, or revisiting allergen labelling and communication strategies.
4. Communicate with Customers: Be transparent about your commitment to safety. If a near miss affects a customer directly, inform them of what happened, apologise, and reassure them of the steps you’ve taken to prevent it from happening again. Offering a free meal is not always the best option!

Regular Review: Incorporate regular reviews of near-miss reports into your broader FSMS review process. This ensures that trends are spotted, and solutions are implemented across your operation, not just in isolated incidents.

Gathering Crucial Data: The Role of FoodAllergyReactionReport

An essential part of improving allergen safety in the food industry is the collection and sharing of real-world data. The FoodAllergyReaction.Report webpage plays a pivotal role in this effort. It allows both Food Business Operators [FBOs] and Food Hypersensitive [FHS]Customers to report any incidents or near misses they experience. This dual perspective gives a clearer indication of the issues occurring within the food service sector. By gathering reports directly from those impacted, we can identify trends, recurring challenges, and gaps in allergen management that may otherwise go unnoticed. The data collected is crucial for sharing anonymised best practices and guiding businesses on how to improve their allergen protocols. It enables FBOs to learn from incidents across the industry, enhancing their understanding of common pitfalls and how they can proactively address these. Likewise, customers are empowered to play a role in highlighting risks, helping businesses improve their safety measures. This collaborative approach is essential for creating safer dining environments for everyone with food allergies and intolerances.

Conclusion:

The Near-Miss Campaign Report makes it clear: near-miss reporting could be one of the most underutilised tools in keeping food-allergic and hypersensitive customers safe. Food business operators should view these incidents as learning opportunities and make near miss reporting a fundamental part of their allergen management process. By integrating this into your FSMS, you can turn close calls into valuable lessons, enhancing safety and building trust with your customers. In a world where food hypersensitivity is on the rise, businesses that take proactive steps like this will stand out as leaders in food safety, ultimately helping to save lives and protect their reputations. For more information on allergen safety and how to implement near-miss reporting in your FSMS, visit HASUK’s Near Miss Campaign Report or get in touch with Caroline Benjamin or Jacqui McPeake. [email protected]. - 07732 637292 [email protected]. - 07846 067054

Shh…. He’s coming in 8 weeks!

Now that Autumn is well under way, our thoughts are turning to the ‘C word’.

In relation to our article above, breaking bread and sharing meals is a huge part of celebrating Christmas. There are many ways to adapt the traditional foods so that they are safe for those with food allergies.

Our recipe this month is a spin on a traditional Christmas treat, and can be used to make your gingerbread house, if you so desire.

Our e-book, ‘Managing Allergens at Christmas’ contains recipes and information for the season, and will be available from 16th November 2024. Get your copy here: www.ko-fi.com/allergyfriends

This month’s recipe

Gingerbread shapes

Ingredients 175g plain gluten free flour, 1 tspn mixed spice, 1 tspn bicarbonate of soda, 2 tspns ground ginger, 2 tbspns golden syrup or treacle, 75g dairy free margarine, 75g soft dark brown sugar, Currants if desired for features

Method Melt margarine, syrup/treacle, and sugar in a pan, don't allow it to boil. Sieve the dry the ingredients together, and stir the melted ingredients into the dry. Knead until smooth on a floured surface. Roll out to 1/2cm thickness, and cut into shapes of your choice. Add currants for eyes, mouth, and buttons for people if desired. Place on a lined tray, and cook for 10 to 15 minutes at Gas mark 5, 375°F, 180°C, until golden. Allow to cool for a couple of minutes before transferring to a cooling rack. You could decorate with icing if you prefer. 100g icing sugar mixed with boiled water, add a few drops at a time until you get the required consistency.