Treat or Trick?

Make Hallowe’en allergy-safe

October 2021 marked significant changes in food labelling legislation throughout the uK. The introduction of Natasha’s Law, in response to the tragic death of Natasha Ednan-Laprouse, imposed additional labelling requirements onto foods classified as PPDS – pre-packed for direct sale.

One year on, have these changes led to an improved situation for customers? YouGov research suggests that almost two thirds of consumers are still unaware of the stricter rules now followed by food outlets. More significantly, 45% of respondents to the survey said that lack of confidence in food handlers’ allergy awareness prevented them from buying food from certain outlets.

What can we do to improve this situation in our food businesses?

• Be aware of all relevant food legislation

For instance, do the latest legislative amendments apply to your business? PPDS is food that is produced and packed on site for later sale, so your Hallowe’en range might introduce items such as pre-packed cakes and biscuits, wrapped toffee apples, and sweet cones. Do you know how to label these foods, and how this differs to other food in your range? Take time to understand your legal duties and make sure you’re fulfilling them in your business

• Take a proactive approach

Don’t wait for a customer to ask you about allergens – ask them first. Some customers, especially younger or less confident ones, may hesitate to ask, even if they know they have a specific allergy. Giving them an opportunity to tell you about allergies increases their confidence in your professional approach to food safety management.

• Train your team

Allergens can be a scary subject. Getting it wrong can be fatal, so it’s no wonder some food handlers are not confident about talking to customers about their needs. Help your team out by getting them properly trained – a Level 2 course will give them the fundamental understanding of allergenic ingredients and how to deal with them, as well as equipping them with the skills needed to communicate with customers. Level 3 training is suitable for supervisors required to risk assess their food business, and implement suitable systems, processes and communication methods, to ensure they are both legally compliant AND safe for customers with allergies.

When you understand allergenic ingredients and how to deal with them in your business, it’s not such a spooky subject! Let’s keep everyone safe this Hallowe’en and beyond.