Claire Burrows Technical Projects Manager Long Clawson Dairy
Management of Food Safety Training Complaint Management Legal Artwork Approver Job Role Process Management (Product Launches) Specification Management Retailer Auditing Support Internal Factory Auditing
Health Overview • No diagnosed allergies for 31 years apart from Hay fever. • First reaction Jan 2014, after eating peanut butter on crumpets. 111 stated this was not an emergency and to go to “Out of hours” • Classic symptoms of Anaphylaxis • Facial swelling, Tongue swelling, Hives, breathing difficulty, abdominal pain, blood pressure 180/90. • Reactions continued over the course of 3 days, resulting in 7 days in Intensive Care
Dia iagnosis • Multi allergy tests for most of which were inconclusive. • Anaphylaxis to Nuts, with reactions in the past to Peanuts, Mustard, Raspberry & Cauliflower. • Idiopathic Anaphylaxis
Eating out!! • Basically HEADACHE! Due to lack of understanding • MAY CONTAIN – Due to our kitchen methods….. • Be clear in your menu’s / labels what the product contains. • Smaller establishments are often better as you can ask the right questions. • Ask loaded questions “ Please can I have a breakdown of the ingredients” “Does it Contain”
Can you change Challenge your your production suppliers plan to manage the risk. Check for Food Safety Alerts relating to ingredients and sub components Validate cleaning to support absence Question “ May contains what is the risk”.
Labelling • FIR – labelling changes from Dec 2014. • Clarity… • Procedure for checking information • Recipe re-formulations , correct management.
Q: Should Peanuts be classed as Nuts on allergen labelling? NO Peanuts are grown under ground Tree Nuts (i.e Almonds, Cashew, Brazil) are all grown on trees Clarity on Declarations
Case Study You are Anaphylaxis to Mustard. Would you eat the following. Menu states Beef Lasagna with Creamy Cheese Sauce. Allergens Milk, Gluten, Egg. NO The Powdered Cheese sauce contains Mustard.
We ask questions because we need to know! • Ensure your staff have the answers or can ask someone who might know. What are allergens The effects of cross contamination What is the purpose of correct labelling Create internal training for your food handlers.
Key Message • Supplier relationship • Clear labelling • Understanding of “May contain” risk • Training
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