Allergens

An allergen is something in food that causes an allergic reaction in some people. A very small amount can be enough, and a severe reaction can kill. Other people have coeliac disease, an autoimmune condition, or a food intolerance. Take every request seriously, whatever the reason for it.

UK food law lists 14 allergens: celery, cereals containing gluten, crustaceans, eggs, fish, lupin, milk, molluscs, mustard, tree nuts, peanuts, sesame, soya, and sulphur dioxide and sulphites.

If a customer asks what is in food, never guess. Do not say 'I think it is fine'. Read the label or the allergen information, or ask your manager. If you cannot find out, say so. Remember that recipes and suppliers change, so what was true last week may not be true today.

Keep allergens away from other food. Wash your hands after handling food such as nuts. Use clean trays and utensils. When you carry a meal made for someone with an allergy, keep it apart from other food.

Labels matter. Food made and wrapped on site before it is ordered must have a label showing its name and full ingredients, with allergens emphasised. This is known as Natasha's Law, after Natasha Ednan-Laperouse. If a label is missing, do not sell the food. Tell your supervisor.

A severe reaction is called anaphylaxis. Signs can include swollen lips and trouble breathing. Use the person's adrenaline auto-injector if they have one, and call 999 straight away. Say 'anaphylaxis'. If a colleague is with you, do both at once. Lay them flat with their legs raised, unless breathing is difficult. Give a second dose after 5 minutes if they are no better. Do not leave them alone.