Our Campaign
We, Owen’s family, want to see a change in the law that compels restaurants to state the 14 major allergens prescribed by EU law in their dishes in writing at the point of ordering and without the customer having to ask. This simple change would eliminate the risk that exists at the point of order when a waiter does not fully understand, or is not trained enough to process, or simply ignores the customer’s concerns about allergens in each dish.
Now supported by the Food Standards Agency (FSA), it is hoped that the Government can be persuaded to change the law. To do this Owen’s family want to build on Natasha’s Law, which dealt with the ingredients and allergy listings on pre-packaged takeaway food. Natasha’s Law showed that the UK’s allergen laws were flawed and outdated, and needed reform, but it left an uneven situation where people taking away pe-packaged food have more protection than those eating in restaurants. The FSA are in agreement that to make such changes are of little cost, but immeasurable benefit to those whose lives are blighted by allergies and anaphylaxis. They have updated their guidance on the area and have written to Mark Spencer, Minister of State for Food, Farming & Fisheries at DEFRA advising them to cement these changes in legislation.
Changes need to be made.
Changes in the Law
Restaurants to put more appropriate and accurate information about the allergens in writing, at the point of ordering, without the customer having to ask, and in a detailed allergy matrix, so that customers have full visibility on what they are ordering.
This should be in the form of symbols, numbers or words representing the fourteen major allergens to be printed by each dish either on the face of the menu, on a display board or via an app, etc.
A breakdown of each dish with the allergens in each component of a dish to be listed in the allergy matrix.
This should be written in legislation, making it an offence not to comply.
Changes in the Guidance
Restaurants to be obliged to initiate a discussion with customers about allergies on all occasions, so that customers do not have to ask
All servers to positively ask each customer if they suffer from any allergies.
All servers have to read out the food order and any dietary requirements with the customer
before submitting it to the kitchen.
Duty Managers to be obliged to directly supervise this process where allergies are present.
Changes in Industry Practice
Better training for waiting staff, especially in fast food and high staff turnover environments
Thorough and certified allergy and first aid training (by a registered charity?) at least for the Duty Manager to whom all other more junior staff can refer.
A simple computer food database that large chains could provide in addition to the allergy matrix; this would speed up customers with allergies finding out what meals they could eat.
Development of a smart phone app that assists with the database.
Development of an industry standard “Allergen ID Card”/bracelet/necklace, with a QR code, that
identifies the holders’ allergies so servers can know without doubt their allergy situation.
Research into Allergies
Proper recording of, and a national register for, anaphylaxis deaths*
Further general research into the causes of allergies and possible cures.
*As proposed by Professor Adam Fox, President of the British Society for Allergy & Clinical Immunology. This has been established but requires funding to be underwritten.