Recent days have seen a furore created by the letter in the Daily Telegraph sent by over 100 top chefs, restaurateurs and others from the foodservice industry condemning the introduction of new EU rules that force all catering outlets to identify dishes that contain specific allergens.
Other newspapers were happy to join the debate, sometimes perpetuating factual errors, and a number of commentators – as well as the FSA – have pointed out those errors (it is not necessary, for example, to list allergenic ingredients in writing).
Interestingly, it is not just consumers or allergy sufferers who have objected to the position taken by the 100 – chefs too have taken issue with much of what they say.
Of course, everyone objects to the burdens of bureaucracy and regulation, but a sense of proportion is needed: food allergy incidents when eating out cause suffering, and at least seven deaths a year. That’s seven too many.
H&C News invited Caroline Benjamin of Food Allergy Training Consultancy (FATC), a regular contributor to our coverage, to answer some of the points raised…
- Organisations were issued with a printed document stating the 14 allergens and the need to communicate these to customers, but without any real support or guidance
CB: I agree the support was a little late in coming, but the FSA have provided some excellent resources both prior and in the run up to the regulations deadline date. There is FREE online training available in addition to the posters and leaflets. Businesses have had since 2011 to be compliant .It should be noted that DEFRA was the lead agency to introduce /approve these regulations and they have been handed to the FSA to manage.
The final guidance on the FSA website very clearly states that businesses are able to provide the information verbally and that businesses only need to understand the ingredients in their dishes when related to the 14 allergens listed in Annexe II.
However, FATC recommends that, to show good practice and clarity, businesses should provide documented information of their menu items: this can be a basic template, a matrix with a list of the 14 allergens identified, or software derived reports – depending on budget and resources.
- Menus and dishes are not the products of a fixed recipe card: chefs are unable to respond to the taste choices of customers and are now forced to ensure their dishes only contain the listed ingredients.
CB: The new law does not change how chefs create their dishes they just need to be able to state their contents should one of the 14 allergens be included. A basic template can be created clarifying the name of the dish, date, who created it, and a list of ingredients or just the allergen content. These templates can be hand written by the creator and the allergens highlighted with a highlighter pen. The information would need to be clear and legible; we would advise storing these in a folder within plastic wallets.
A summary of these dishes can be compiled on the FSA allergen matrix but this is not essential.
- Set recipes with set ingredients means it is not possible to offer the dishes wanted by customers, perhaps made with local ingredients to meet regional tastes.
CB: When restaurants / chefs create signature dishes they often make a note of these to ensure they are recreated by their staff in the same way: all the new legislation is asking is that they take the next step forward and highlight if one of the 14 allergens is contained within.
Many chefs have written books compiling their recipes to share with others, Prue Leith and Albert Roux to name but two, and surely this is no different from what is required by the regulations – they are just having to highlight the allergens.
- Customers will continue to check with staff even when dishes are clearly labelled
CB: Labelling will help customers identify if they are able to eat in a venue prior to arrival, but of course they will also double-check before booking or on arrival at the venue. The labelling will also help staff understand the contents of food they are serving and hopefully reduce the time wasted going back and forth to the kitchen as this can take quite a bit of time.
However, from current personal experience, many allergy matrix we have encountered have not been correct.
- The EU requirements have imposed major costs on foodservice businesses: training courses for all staff, new stationery, and new labelling systems.
CB: Up to 10 deaths a year are related to food allergy incidents, 7/10 of these are when a person is eating out: if one death is prevented surely it has to be a good thing. It is not surprising that those chefs in the industry who have family members with severe allergies take a different attitude to the regulations and embrace their introduction
Caroline Benjamin can be contacted at Food Allergy Training Consultancy (FATC).
Email us here consultancy@fatc.co.uk
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