If you work in the food business it’s important that you are aware of potential food allergens of any of your customers.
There is a group of the major allergens in food which is known as the “The Big 8”. These * allergens include;
These eight allergens account for about 90% of allergic reactions, however by law in Ireland there are 14 allergens that must be declared, the other 6 allergens added to The Big 8 listed above are;
Kiwi and Strawberry fruit is also becoming a more frequent allergen but still 10 times less common than the main ones: milk, eggs and peanuts. Of course there are many other allergens that cause problems for people however under legislation you are only required to list the above common 14, all other allergens are not covered by allergen labelling requirements.
In Ireland, Allergen information must:
Source – FSAI
If you have any furhter questions or are interested in learning more about food safety, please contact us on+353 1 278 1938 and we will be happy to help you!
Every restaurant needs to take pride in serving safe and great food to their customers. It is one of the most important focuses in all food establishments. A thorough understanding of food safety is essential for food handlers to demonstrate food hygiene best practice, to prevent risk of contamination or foodborne illnesses. Food handlers and food businesses are responsible for the safety of the food that they provide to consumers. Their responsibilities include ensuring food is safe for consumption, and that its quality meets expectations.
Chemical contaminants may be harmful to health at certain levels. It is necessary to manage their levels in food and reduce exposure to consumers. This type refers to food that been contaminated with some type of chemical. Chemical contaminants can enter the food chain from multiple sources. Contamination can occur during primary production from various environmental sources including:
Common types of chemicals are in cleaning products you use to clean the kitchen. However there are certain chemicals that occur naturally in food. There are many natural chemicals present in our foods, including nutrients such as vitamin C as well as chemicals responsible for the aroma and flavour that we love in our foods. Natural food chemicals may also be poisonous to humans, which is why some plants are poisonous to eat.
This type refers to contamination by a foreign object at some stage of the production process. These objects have the ability to injure someone and can also potentially carry harmful biological contaminants, which causes illness. Examples of physical contamination include;
These are the last thing you would like to find on your meal. That is why all bandaids must be bright blue by people working with food so it is easily identifiable as its an unnatural colour in the food industry.
This type refers to the food that has been contaminated by substances produced by living creatures, such as humans, rodants, pests or microorganisms. This includes bacterial contamination, viral contamination or parasite contamination that’s transferred through;
Baterial contamination is thought to be the most common cause of food poisoning worldwide. Bacteria need a constant source of food to survive, especially protein. High protein foods such as meat are particularly vulnerable to biological contamination from bacteria, which means they’re considered high-risk foods.
If you are looking to get qualified in Food Safety (HACCP) have a look at our course breakdown here.
Some experts say that excessive cleanliness is responsible for an increased risk of developing allergies. There is no doubt that food allergies have increased over the past decade and there is a growing awareness around food allergies. According to Safe Food, 17 million of Europeans suffer from a food allergy!
A food allergy is when a person produces a range of symptoms, which can vary from mild itching to severe breathing difficulties and they usually appear straight after eating food.
The fist stage of the process is called sensitization when the immune system’s memory registers the eaten food as a threat to the body. Antibodies to that food are produced and at a subsequent encounter these antibodies connect with the foods proteins and trigger the release of certain substances in the body such as histamine. Allergen reactive T2 cells play a triggering role in the activation and /or recruitment of antibody producing B cells, a process that is involved in the allergic inflammation. This is attributed to certain genes and the modern urban lifestyle and food choices that we now have.
The theories behind this increase are speculative but include the following suggestions, Atmospheric pollution, great use of detergents and chemicals, sterile cleaning products, carpets, curtains, soft furnishings and central heating at home, overuse of antibiotics in infants and over processed food.
The new legislation called the Food Information for Consumers Regulation increases a growing awareness about food allergies.
So will people continue to become allergic due to their immune system being depleted. Time will tell us if this is the case.
Here are some interesting facts about food allergies in Ireland.
Check out our HACCP Food Safety 1 and HACCP Food Safety 2 Certified Online Courses.
