Source is not able to guarantee a completely allergen free environment. Rather, we will minimise the risk of exposure, encourage self-responsibility and plan for effective response to possible emergencies. Our Allergen Statement sets out how we aim to do this.

Objectives of this policy

The objectives of this policy is to:

• promote awareness of the nature of food allergens and bring these to the attention of students and staff.
• provide clear guidance to all catering staff on their responsibilities around providing food to students and other customers with a confirmed food allergy.
• ensure appropriate information and support is available for staff.

Allergy labelling legislation

From 13 December 2014, EU Commission legislation requires food businesses to provide allergy information on food sold unpackaged. There are also changes to existing legislation on labeling allergenic ingredients in pre-packaged foods. 

The legislation only covers information about major allergens intentionally used as ingredients. It does not cover allergens present following accidental contact.

Food allergy symptoms

Food allergies involve the body's immune system. The body reacts to certain allergens in food by producing antibodies, which can cause immediate and sometimes severe symptoms such as:

• itching or a strange metallic taste in the mouth
• swelling of the throat and tongue
• difficulty in swallowing or speaking
• abdominal cramps, nausea and vomiting
• skin hives (nettle-rash) anywhere on the body
• in most extreme cases, difficulties in breathing and a severe fall in blood pressure (anaphylactic shock).

In extreme cases allergic reactions can prove fatal.

Those at risk

Anybody can develop a food allergy or intolerance at any time in their life. This is irrespective of whether they have consumed the food previously. A person with an allergy is at risk even if they consume a small amount of the food allergen.

The proportion of the UK population with a true food allergy is approximately 1-2% of adults and 5-8% of children. This equates to around 1.5 million in the UK. In addition, around 1 in 100 of the UK population has coeliac disease and needs to avoid gluten.

Reportable food allergens

Below is a list of reportable food allergens:

• cereals containing gluten and products thereof
• crustaceans and products thereof
• eggs and products thereof
• fish and products thereof
• peanuts and products thereof
• soybeans and products thereof
• milk and products thereof (including lactose)
• nuts and products thereof
• celery and products thereof
• mustard and products thereof 
• sesame seeds and products thereof
• sulphur dioxide and sulphites at concentrations of more than 10 mg per kg or 10 mg per litre expressed as SO2
• lupin and products thereof
• molluscs and products thereof.

People may report allergies to other foods not on the above list. Most common in the UK are:

• kiwi
• peas
• other legumes, such as beans
• other seeds
• other fruits and vegetables. 

In some cases, people only need to avoid these when raw and can have them cooked.

Responsibilities

The Head Chef, or in their absence, a member of their team, is responsible for ensuring that food containing allergens are clearly labelled and recorded.

The Head Chef will ensure that the kitchen has stock or can access the necessary stock ingredients to offer suitable alternatives for people with allergies, intolerances and coeliac disease. This includes wheat or gluten free bread and pasta, and milk free butter or margarine spreads. Dairy milk alternatives are available in all locations.

The Head Chef will ensure that allergen information is provided on all food or listed in the list of 'common food allergens'. This information will be supplied in Allergy Data Sheets, which are kept on file in the kitchen.

Staff Training

All chefs must attend the following mandatory courses:

• Food Hygiene Certificate
• CIEH Level 3 Food Safety
• A recognised training course on food allergy awareness.

All training records will be maintained by the Senior Head Chef. The records will also show annual refresher training.

Casual service staff must be trained on food allergy awareness and in-house procedures by the Head Chef or designate before commencing work. All dishes which are produced in-house will be from standard ingredients from our nominated suppliers.

Where allergenic ingredients are packaged openly or loosely, they are stored separately in sealed containers to reduce the risk of contamination.

Equipment and utensils used in the preparation of food for people with a food allergy are cleaned according to standard procedures. This under normal circumstances should be sufficient. When cooking food for people with a food allergy or intolerance, the chef will wear gloves and will wash their hands before and in between preparation tasks.

Where dishes contain common allergens, they are clearly labelled at the servery.

Food Service

During food service, we will ensure that:

• normal food handling procedures should apply. This includes washing hands, wearing disposable gloves and aprons.
• staff are aware to keep serving utensils separate to avoid cross contamination.
• all tables are cleaned with an appropriate solution.
• there is good communication between staff and customers.
• staff are trained to escalate to a line manager any concerns a student or visitor may have regarding a food allergy or intolerance, if they are unsure.

Student and visitor responsibilities

As soon as you join the University, please pass any information regarding any known food allergies to the Catering team.

Please advise the Head Chef and the Cluster Manager if you have a life-threatening food allergy. A meeting will be set up to put a protocol in place. If you carry lifesaving medication like an EpiPen, you should always carry this medication with you when you are in the University.

At mealtimes, you should check the Data Allergy Sheet on display. If you are allergic to a food that is not on the regulatory list, it will not be included on the Data Allergy Sheet provided.

You should make yourself known to a member of the service staff to communicate clearly your food allergy. Information regarding your food allergy will be known to the kitchen if you have passed on this information and have signed in for the meal.

For student breakfast and dinner, you should only eat the food on offer if you are content that the person you have informed about your food allergy has clearly understood everything you have communicated.