Safe Food Handling and What Food Handlers Need to Know

In a food business, a food handler may do many different things such as making, cooking, preparing, serving, packing, displaying and storing food. The term ‘food handler’ mainly refers to people who are in direct contact with open food as part of their work. In addition, it also includes anyone who is in contact with surfaces where open food is handled. With this in mind, anyone that works with preparing, cooking, packing or delivering food is considered a food handler. All food handlers are responsible to ensure safe food handling at all times. The food safety regulations require businesses in Ireland to train and educate their staff in order to ensure safe food handling..

In this article, we briefly consider some of the most important concepts of food safety training.

 

Good Personal Hygiene can Prevent Food Poisoning and Ensure Safe Food

Personal hygiene is incredibly important for food handlers as it greatly reduces the risk of food contamination. This involves doing whatever it takes to prevent their body or clothing from coming into contact with the food or any surfaces that the food will contact. It should go without saying that clean clothing should be used at all times. Food handlers should never smoke, spit or even eat near any unprotected food. There should also be consistent effort to avoid unnecessary contact with the food. Work clothes should be appropriate for staff duties and protect food from contamination. Work clothes should minimise skin coming into contact with food and prevent hairs, fibres and the contents of pockets (which can carry bacteria) getting into food. Ideally, clothing should be light-coloured with no external pockets. Light colours uniforms show dirt clearly.

 

Washing Your Hands on a Regular Basis is Necessary to ensure Safe Food Handling

Food handlers are required to wash their hands before and after handling raw or ready-to-eat foods. It’s also important to wash hands immediately after using a bathroom, coughing, sneezing, smoking, touching face, handling cash, etc. In fact, hands should be washed as often as necessary. As a rule of thumb, this means, before and after any activity whilst on food handling duty. Washing hands with soap and warm water vital in preventing contamination of food by food handlers. To dry hands, paper towels from a dispenser,  or cabinet roller towels should be used. Please note – wearing gloves does not replace hand washing. Hands should be washed before putting gloves on, between glove changes and after gloves are removed. Hand washing is one of the most important procedures in safe food handling.

 

Bacteria Multiplies Between 5˚C and 63˚C

Temperatures between 5˚C and 63˚C is when food-borne bacteria is likely to multiply. It takes just a few hours in this zone for bacteria to grow to dangerous levels and any such food needs to be discarded. This means food handlers should ensure refrigerators are set below the above temperature to prevent, or at least reduce, the growth of any bacteria on food. Similarly, when it comes to keeping food warm, the temperature of the food must exceed 63˚C.

 

Special Attention Should Be Given to High-Risk Foods

Food handlers should know that some foods are more high-risk than others and this is especially true for fresh seafood and raw poultry. However, fruit and vegetables are equally susceptible. All fruit and vegetables must be thoroughly washed before use. All food handlers need to know how to properly handle different types of food to reduce the risks associated with bacteria and contamination.

 

There is a Way to Freeze and Defrost Food Correctly

Food handlers should always freeze food as quickly as possible to ensure it remains fresh and does not spoil. Freezing food essentially slows down the growth of bacteria. The best and safest way to defrost food is to defrost frozen food in the fridge. Microwave ovens can also be used (by using appropriate defrosting settings). Once defrosted, the food should be used as soon as possible. However, once the food is cooked to over 75° it can be stored in the fridge again but not longer than 2 days. Once cooked food can also be frozen. It is important to note that defrosted food should never be refrozen unless first cooked.

 

There is Also a Way to Store Food Correctly

Most people don’t even realise the importance of how food is stored and the order in which this food is handled. For example, the uncooked items (high-risk items) including poultry and seafood should always be placed at the bottom which prevents them from leaking onto other items. Cooked food should be placed on top of these items. It’s also important to clean any spills immediately and do a deep clean as often as possible.

 

Great Care is Needed to Ensure Safe Food Handling at All Times

Great care and attention should always be given to the manner in which food is handled. For example, food handlers should always clean utensils and knives to ensure safe food handling. It’s important not to use the same utensils with uncooked food as you have for cooked food. Similarly, food handlers should never use the same utensils with different types of produce. All food items should be cut and prepared on surfaces designed to handle specific food items. This is why kitchens use a colour-coded system for handling different food.

 

The Minimum Temperature for Cooking Safely

To ensure that food is cooked thoroughly, the temperature at the core of the food (this is the thickest part of the food) must be 75°C or higher, which will kill any bacteria present. Sometimes, it’s often necessary to cook food at a higher temperature. Good food thermometers are often needed to get an accurate reading in this regard. Either way, food handlers need to know exactly how to ensure food is properly cooked at all times.

 

Know When Food is Safe and Discard When It’s Gone Off

The five senses can help indicate when food is no longer safe to consume. This is certainly the case when food smells terribly unpleasant. Discoloration, mould or strange particulars on food is without any doubt a bad sign. If a food handler is unsure of what to do, it’s always best to throw the food away. Never assume that the food is safe for eating, even if it looks and ‘feels’ good. The food safety training is really the best way to help educate food handlers on how to go about this side of the process.

 

Food Safety Training is Not Just a Legal Requirement

The Food Safety Authority of Ireland (FSAI) provides a set of rules to which all food businesses must adhere. In fact, food businesses are legally required to train staff in safe food handling and employ a management system that complies fully with these guidelines. Inspections on behalf of the FSAI do happen from time to time and food businesses need to have food safety certificates to verify their food handlers are trained on the relevant principles.

By law, food handlers must receive adequate supervision, instruction, or training in food hygiene for the work they do. In addition, a food business must be able to demonstrate that it has done everything within its power to safeguard consumer health. This is known as ‘due diligence’!

 

What Training is Required for Food Handlers in Ireland?

Hazard Analysis Critical Control Point (HACCP) is the recognised tool which enables food handlers to spot and analyse food safety hazards. Food safety training plays an important role in proper implementation of HACCP procedures. There are different levels of food safety training. The food safety training is designed to equip food handlers with relevant skills and knowledge that safeguards food from anything that can cause harm. That being said, certification is merely a benefit of these courses. The food safety training is a means of ensuring food handlers are taking the right approach to food handling. Receiving a certificate is just a bonus.

 

To see a full list of food safety courses and deals available please check out MyElearnSafety. In addition to our safe food handling courses, we offer a wide range of online Health and Safety courses such as Fire Safety, Manual Handling, First Aid and many more.

Safe Catering Pack – A Friendly Approach to HACCP

Are you starting a food business? Are you overwhelmed with different areas you need to know in terms of food safety? Or you are an existing business in need to simplify or develop your food safety system? Well, look no more as the Safe Catering Pack developed by Food Safety Authority of Ireland is a friendly approach to HACCP. This simple tool helps caterers to develop a system to manage food safety and comply with the food hygiene regulations. It presents options for businesses to choose how they are going to do this.

 

Safe Catering Pack

The pack was developed with help and expertise from the food industry and environmental health officers. It is based on the principles of HACCP (Hazard Analysis and Critical Control Point). HACCP is a process that helps you look at how you handle food and introduce procedures to make sure the food you produce is safe to eat.

 

The pack was designed for catering businesses. It may also be used by retailers who have a catering function within their business. The pack can be used by businesses that have not yet developed their own food safety management system. In addition,  it may also be used by businesses to improve existing systems.

By working through the workbook you will step by step develop your unique food safety management plan. This plan is literally your road map to managing food safety for your business. Once the workbook is complete you can manage food safety on a daily basis by using the food safety record books. The record books allow you to check that food safety hazards are being controlled.

 

Starting a Food Business

Starting a business can be exhilarating and wildly fulfilling. However, it can be quite complicated, and may challenge you in ways you had not imagined. Knowing the challenges and problems you may encounter in your start-up can help you to prepare for the unexpected, and possibly help avoid common pitfalls. The Safe Catering Pack developed by Food Safety Authority is a simple straightforward guide to help you to develop a system to manage food safety and comply with the food hygiene regulations.

If you would like to purchase a FSAI Safe Catering Pack you can do so HERE.

 

Food Safety Training

Please remember! It is a legal requirement that all staff who are involved in a food environment are trained and/or supervised commensurate with their work activity!

So get trained now! Myelearnsafety.com offers fully online food safety courses. You don’t have to complete any of the food safety courses in one sitting. You can study whenever suits you and you can take breaks when required.  The system will remember where you have stopped so you will be able to continue from that point on once you return to your studies. So you can study 20 minutes today, 20 minutes tomorrow and so on or whatever suits your needs as you will have 24/7 access for 1 year (365 days) to the course.

Additional information about individual courses can be found on our Courses page.

Food Safety Training Delivered Online

Studies show a recent increase in the number of risk assessments and enforcement orders by the Food Safety Authority of Ireland. It is perhaps a sign of the times with the statutory body protecting the health of consumers. This is done by calling for better hygiene, safety and standards across the food industry. With this in mind, the demand for appropriate safe food handling training is also on the rise. An online delivery businesses in particular are encouraged to ”get up to speed”.

In this article, we take a closer look at food safety requirements. We also look at why businesses need to take a more proactive approach to food safety training.

 

The Rise of Online Delivery and Food Safety Training

The online delivery market in Ireland is projected to reach more than €1.5 billion in the next five years. While the pandemic exacerbated the need for online deliveries, this figure has been rising for quite some time. This puts a pressure on food businesses to significantly improve the way they do business.

But what is causing this exponential rise?

We live in an increasingly busy world. Most people are therefore drawn to anything that saves them time, money and energy. As a result, customers continue to demand more choice and convenience. An online delivery was simply the next step in this evolution. However, this trend has also required businesses to consistently improve their ordering systems. Yet food safety, quality and standards had to be maintained if not improved.

Unfortunately, as evidenced with the enforcement orders, not all businesses are in compliance with food safety regulations. Online delivery businesses might also be struggling to keep up with the increased demand and the general requirement for improved quality and service in the food industry.

Moral of the story: safe food handling training is needed to ensure online delivery businesses are meeting and exceeding the required food industry standards.

 

Why Online Delivery Businesses Need Food Safety Training

Food safety is not just something you do. It is rather a key ingredient that must be ingrained into the mindset of a food business. When you place a strong emphasis on food safety, you demonstrate a commitment to quality. This helps nurture a sense of trust with customers. Food safety is also a way to uphold standards over time and make sure the business is abiding by the law.

Simply put, food handlers and managers are required to undergo training to adhere to regulations. This is to ensure they do things the right way. The same risks which apply to these roles are just as present in the everyday operations of an online delivery business.

 

Preventing Foodborne Illness

Parasites, viruses and bacteria are common causes of foodborne illness. Online delivery exposes food to pathogens and safety issues such as temperature abuse and cross-contamination. Online training in safe food handling helps staff learn how to store and handle food properly. This will prevent customers from falling ill as a result of the above!

 

Promoting Cleanliness & Hygiene

Personal hygiene is an extremely important part of online delivery. This is, unfortunately, often ignored by businesses. Quite often, this is a rather awkward topic to approach with staff. However, the food safety training covers everything from cleaning and sanitisation to hand-washing and other aspects of personal hygiene.

 

Improving the Customer Experience

The objective of online food safety training is to provide the best possible experience to customers in the food industry. Proper training can ensure staff is ready to deliver safer, faster and better service. This will in turn improve the customer experience.

However, food safety training is not only a means of improving a business. It is also the core of food safety management which helps you comply with the law.

 

What Food Safety Training is Required?

The Food Safety Authority is tasked with ensuring food is properly produced, marketed and distributed, while adhering to certain legal requirements and practices. One such requirement is that food businesses in Ireland must employ a food management system which fully adheres to the principles of the HACCP.

In fact, the responsibility for training staff on food safety lies with the business. You must also keep all food safety training certificates on file. All certificates must be available and ready to be verified in the event of an inspection. In other words, you are expected to take a proactive approach to online food safety training and there are consequences if you fail to comply with these requirements – including criminal prosecution!

Now, we emphasise these laws in order to highlight the competence of the Food Safety Authority as opposed to scaring you into taking action. At the same time, you cannot simply ignore them and food safety training is something which every food business in Ireland needs to provide for their staff.

In case you might be asking yourself, Hazard Analysis Critical Control Point (HACCP) refers to an internationally recognised tool which enables individuals to identify, analyse and address food-related hazards. For instance, Level 1 food safety training provides the education needed to begin working with food and a typical course equips the individual with skills and knowledge related to hygiene, cleaning, food contamination and many more food safety topics.

 

Choosing the Right Platform for Food Safety Training (HACCP)

Most food agencies including the FSA in Ireland recognise HACCP and these principles help guide the manner in which food is handled and transported. Online food safety training should therefore abide by HACCP principles and provide sufficient education for learners to put these principles into practice.

While you get to choose in terms of the platform, it’s important to invest in food safety training courses which adhere to the principles of HACCP. These certifications ensure the business is compliant with FSA regulations and help establish practices which promote food safety and quality at every turn.

Are you an employer that requires food safety training for staff? Perhaps you need to undergo this training yourself? MyElearnSafety provides online food safety training courses (HACCP) to keep you and your staff up to speed!

Food Safety HACCP & EU

What is HACCP?

Hazard Analysis and Critical Control Points (HACCP) is a system meant to ensure that food products are not a risk to human health. It is a tool to assess hazards and establish control systems that focuses on prevention.

Interestingly NASA developed and used the approach for production of safe foods for manned space flights.

Procedures based on HACCP principles are mandatory for most business operators placing food or feed on the EU market. Since 1998 it has been a legal requirement for all food businesses in Ireland to have a food safety management system based on the principles of HACCP.

EU Legislation Covering Food Hygiene

EU food law places full responsibility for safe food on the food business operators. In accordance with EU law all food businesses are, therefore, obliged to implement own-check systems. This own-check system must build on the principles of HACCP.

The specific pieces of legislation which cover this are Regulation (EC) 852/2004 and Regulation (EC) 853/2004.

The following principles are covered under these hygiene rules:

 

• Primary responsibility for food safety borne by the food business operator
• Food safety ensured throughout the food chain, starting with primary production
• General implementation of procedures based on the Hazard Analysis and Critical Control Points principles (HACCP)

• Application of basic common hygiene requirements, possibly further specified for certain categories of food
• Registration or approval for certain food establishments
• Development of guides to good practice for hygiene or for the application of HACCP principles as a valuable instrument to aid food business operators at all levels of the food chain to comply with the new rules.
• Flexibility provided for food produced in remote areas (high mountains, remote islands) and for traditional production and methods.

 

Who must be trained in HACCP?

 

Food handlers must be supervised, and also instructed and/or trained in food hygiene based on the level of activity they are involved in.

 

If you are responsible for your business’s HACCP system then you must undertake adequate training in the application of HACCP principles.

 

You can learn how to develop and implement an effective food safety system, incorporating Hazard Analysis Critical Control Point (HACCP) via online learning giving certification which is recognised nationally by employers and environmental health officers.

 

To effectively safeguard your business today, talk to Cormac or Shane on 01 278 1938. 

Why is Microlearning the Future for Health & Safety Training?

An accident at work is defined by the Health and Safety Authority (HSA) as ‘An unplanned event resulting in death, or resulting in an injury such as a severe sprain or strain (for example, manual handling injuries), a laceration, a broken bone, concussion or unconsciousness. ‘An employer’s duties under the Safety, Health and Welfare at Work Act 2005 includes the requirement for the provision of training. 

Most businesses do have a provision for safety training in place and most employers have (especially given the  current necessity) embraced online learning. This is a current trend. But what’s the trend for the future? 

Long, clunky, eLearning pieces (I’m sure you’ve seen these too!)  can be boring and laborious to employees. This is where microlearning comes into play.

 

What is Microlearning?

 

Micro-learning is a modern approach to delivering learning materials in small, bite-sized portions that target specific topics. The conciseness of these materials makes it easier to digest.

 

• Microlearning is performed in short time bursts.
• It requires little effort from individual sessions.
• It involves simple and/or narrow topics.

Millennials will make up a large part of the future workforce. Traditional models of eLearning just won’t cut it with this demographic, and will naturally be phased out. The popularity of microlearning is on the up as it’s the  ideal way to ensure that learning is received, digested and engaged with.

 

How to use Microlearning Effectively

The following are some examples of how microlearning can be applied in practice: 

 

Short and brief tips: When so much information is thrown at workers, the possibility of retaining all of it is very low. For effective transfer of knowledge, the microlearning objective should focus on just one concept.

 

Use interactive videos: The process of taking in information is better easier with the use of videos rather than bulky materials that cover an excessive amount. Even better if the video contains branching scenarios . 

 

Use of short quizzes for checking progress: The employees are provided with continuous access to these materials, and as each section is completed, they are required to provide suitable responses to the questions.

 

Use of gamification: Short games, or some gaming elements within the microlearning can be used by companies to increase interactivity, add an element of competition, the end goal being to help train their staff in health and safety more effectively. 

 

Shorter, asynchronous,  interactive courses with the above elements can benefit all health and  courses,  from Food Safety (HACCP), COVID-19 Compliance Officer, First Aid, Infection Prevention and control, to name but a few.

 

If you are looking for an effective way to streamline your safety training needs, Myelearnsafety.com offers a suite of health and safety courses to cover you. We offer a free trial to those who are interested, so you can see the benefits for yourself. 

 

For a free trial contact cormac@elearn.ie or call direct on 01 278 1938.

 

 

 

Food Labelling in Ireland

Food labelling contains information provided by food businesses about their products . It covers all food that is sold to the consumer directly as well as food sold to cafés, restaurants and other catering establishments.

If you are a food provider it is vital that you are up to date with labelling regulations. Currently in Ireland more and more food is bought pre-packaged from shops and supermarkets so accurate and useful labelling on food products is now more essential then ever. Food labels have two purposes: to meet legal obligations by providing information such as the name of food, ingredients, use-by dates and storage conditions, and nutritional information on calorie content and key components such as sugar, fat and protein.

Ireland’s food labelling laws arise almost exclusively from our EU membership. The rules are complex, but based entirely on the principle that consumers have the right to know.

Why is food labelling important?

Use by and best before by dates

Guidance so consumers are informed on the safety of the food. For example the ‘Use by date’ and the ‘best before date’. Perishable foods, judged from a microbiological point of view (such as cooked meat products, prepared foods and salads), display a ‘use by’ date on the package and should not be eaten after this date, as this could present a health risk. In addition, many foods display a ‘best before’ date, which gives an indication of the “minimum durability”, or the period during which the food retains its specific properties when properly stored.

Storage and preparation

Certain products require this information for the consumer. Storage instructions are required on certain food products in combination with the expiry date to ensure proper handling by consumers. Food poisoning bacteria such as Salmonella and Listeria can grow to levels that may cause illness if food is not stored correctly. These instructions may also indicate how to store the food once the package is opened (e.g., ‘Refrigerate after opening’).

Source – eufic

Allergy warnings

Checkout out our blog on Food Allergens and Your Food Business and Do you know what “The Big 8” food allergies are? where we discuss what the big 8 are and also the 14 allergens that must be declared under Irish legislation.

Do you work with Food? Our Management of Food Allergens course is a an excellent addition to either Food Safety HACCP Level 1 or 2.

Other Mandatory Information

(a) The energy value  and
(b) The amounts of fat, saturates, carbohydrate, sugars, protein and salt

The content of the mandatory nutrition declaration may be supplemented with an indication of the amounts of one or more of the following:

(a) Monounsaturates
(b) Polyunsaturates
(c) Polyols
(d) Starch
(e) Fibre
(f) Any of the vitamins or minerals listed in point 1 of Part A of Annex XIII to FIC, and present in significant amounts as defined in point 2 of Part A of Annex XIII to FI. Source – FSAI

 

If you have any furhter questions or are interested in learning more about food safety, please contact us on+353 1 693 1421 and we will be happy to help you!

Hospitality – Lets Talk Reputation

Lets Talk Reputation

A food business reputation can mean the difference between a packed house or a slow Friday night with empty tables and no one on the waitlist. All food business need to ask them selves, how much does their reputation truly weight in the eyes of the consumers and does it really impact the decision of going or not going to a restaurant? According to this Small Business Trends report survey, 94% of diners will choose your restaurant based on online reviews. Bad reviews can spread like wildfire, especially in this digital age.

This is a trend that isn’t likely to go away any time soon, if ever. Another study conducted by TripAdvisor revealed the same information, that the vast majority of diners consider online reviews before choosing a restaurant. The market is highly competitive nowadays.

Trip Advisor report

This report also revealed that more consumers than ever use and trust online review sites and social media for recommendations on where to eat – both at home and while traveling. Tripadvisor’s latest survey examines the impact of today’s most popular digital marketing channels and what factors influence diner decision making.

Closures

In April of this year, the FSAI closed down 6 premises in Monkstown and Booterstown for breaches of food safety legislation. This was announced by several news outlets including this Irish Times article and the Journal. This information will forever be on the internet , it will be difficult to restore their reputation.

Avoiding closures should be top priority for food businesses, one way to make sure you are compliant is to make sure your staff are up to date with courses under legalisation. From these courses your staff will know what is expected by law and the best practices for health and safety over a wide variety of topics.

Responding

Do you respond to your reviews? Responding to both positive and negative diner reviews can help you improve your restaurant’s service and reputation which will ultimately attract new customers to your business.

In fact, up to 94% of respondents to this survey indicated that they have read a Management Response to reviews, with the majority noting that they found it helpful and that it encouraged them to try a restaurant, despite a bad review as they saw the management taking constructive feedback on board and showing that they care about their customers and are always striving to improve themselves.

Let Us Help You

It has never been more important to make sure you are compliant with legislation. Let us help you. Not sure what you need to be compliant? We can help you with a FREE Training Needs Assessment.

 

New Course Packages

At the request of our clients, we have created Food Safety course packages at a cost savings if you bought them separately.

1. Food Safety (HACCP) 1 & Food Safety (HACCP) 2  Save €17 

2. Food Safety (HACCP) 1 & Management of Food Allergens Save €10

3. Food Safety (HACCP) 2 & Management of Food Allergens Save €11

4. Food Safety (HACCP) 1 & 2 & Management of Food Allergens Save €29

 

Food safety for hotels and restaurants

We at My Elearn Safety are always looking to share valuable information with our followers. The people over at Rentokil have written a great blog on Food preparation businesses in hotels and restaurants sector.

Food safety for hotels and restaurants

Food preparation businesses in the hospitality sector include hotels, restaurants, cafes, bars, sandwich shops and similar businesses that prepare food for customers to eat on premises or for takeaway. A key requirement for these businesses is to show that food handling and preparation processes are safe and to keep documentation to show this.

Good food hygiene ensures that food prepared for customers is safe to eat. It prevents harmful microorganisms that can cause serious illness from contaminating food, prevents cross contamination, enables businesses to comply with the law, and protects the reputation of the business.

The US FDA has analysed epidemiological data on food poisoning outbreaks and found that five major risk factors occur repeatedly:

• Improper food-holding temperatures
• Inadequate cooking
• Contaminated equipment
• Food from unsafe sources
• Poor personal hygiene

Food hygiene authorities can visit business premises to inspect them to check for compliance with legal requirements. It can include taking samples for scientific analysis and inspecting records. This can result in:

• A formal request to improve any failings
• A legal notice stating what actions must be taken, or what processes, equipment or premises must not be used
• Prosecution for serious failings to comply with the law

In some countries, such as the UK, authorities issue hygiene ratings that are made public or even displayed on the front of the premises, which can improve or damage business reputations, and provides added incentive to produce food of high quality.

In the EU the main legislation controlling food safety practices is Regulation (EC) No. 852/2004 on the hygiene of foodstuffs, which is the basis for each member country’s local regulations….

The blog goes on to include information on:

• Food safety requirements
• HACCP
• Premises
• Equipment
• Water Supply

To continue reading this blog please click here

Courses

• Food Safety  HACCP 1 
• Food Safety HACCP 2 
• Management of Food Allergens 

Food Allergens and Your Food Business

Food Allergens When Eating out

Eating out is now a large part of life that many of us enjoy to do. Alot of people eat out every day for example:

• School/College lunches or Dinners
• Business lunches
• Birthday/Anniversary celebrations
• Weekend treats
• Snacks and quick bites
• Travel – airport, planes, train/bus station etc..

From this sample list of occasions why people eat out, there needs to be a variety of food outlets to accommodate this. There are many kinds of food outlets from five star restaurants to hot dog stands and everything in between including sandwich bars, work canteens, fast food restaurants, functional catering, market stalls, supermarket deli counters, catering in institutions like hospitals and catering by childminders and child care organisations.

Allergies on the rise in Ireland

Hypersensitivity to food is on the rise. It’s now estimated that approximately 5pc of Irish children and 3pc of adults suffer from a food allergy. Twenty years ago, just 1pc of the population was affected. The level of severe reactions, requiring a trip to A&E, has also escalated.

“Rates of anaphylaxis attendance to hospital have also gone up – they have trebled in the last 20 years,” reveals Professor Jonathan Hourihane, professor of paediatrics in UCC and principal investigator in the UCC’s Infant Research Centre. “Death due to food allergy hasn’t increased, because it’s always rare, but food allergies are definitely more common these days.”

Source Indepentent.ie 

Cater to a variety of needs

People have a variety of food preferences and tastes that many of these outlets cater too. However you will miss out on a wide selection of people and sales if you don’t cater to people with food allergens.

As business we know that is costs less to keep a customer than it is to acquire a new one. If people come to your food business with family or friends they will have no reason to come back if you don’t cater to their needs.

 

How to cater for Food Allergens?

How does your restaurant handle food allergens? What can you do for customers with food sensitivities? Are you prepared to deal with different situations?

Know your food allergens

If you run a food business it’s vital to know what ingredients cause these allergic relations. We have written a blog on this, Do you know what “The Big 8” food allergies are? 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 are listed in the blog linked above.

Educate yourself and your staff

Educate yourself and your staff about cross contamination. Education is the first tool of defence against preventing accidental contamination. We have many courses that will cover all the essentials and more;

• Management of Food Allergens –  This is an excellent addition to either Food Safety HACCP Level 1 or 2. This course is designed to introduce participants to understanding  food allergens and management of associated risks.

• Food Safety HACCP Level 1 – On completion of this food safety training course, participants will be able to understand their requirements under Irish food safety legislation as well as following best work practices.

• Food Safety HACCP Level 2 – There is a legal requirement – Regulation (EC) 852/2004 that all food handlers undertake food safety training commensurate with their duties.