{"id":23759,"date":"2018-02-14T09:34:36","date_gmt":"2018-02-14T09:34:36","guid":{"rendered":"https:\/\/www.highspeedtraining.co.uk\/hub\/?p=23759"},"modified":"2023-10-02T16:36:05","modified_gmt":"2023-10-02T15:36:05","slug":"food-allergies-in-the-workplace","status":"publish","type":"post","link":"https:\/\/www.highspeedtraining.co.uk\/hub\/food-allergies-in-the-workplace\/","title":{"rendered":"Managing Food Allergies in the Workplace"},"content":{"rendered":"

To prevent people with food allergies from suffering dangerous reactions, controlling allergens at work is crucial. Many symptoms are life-threatening without proper treatment \u2013 around ten people in the UK die from food allergies every year. In fact, an estimated 1-2% of adults have a food allergy<\/strong>, which equals around 2 million<\/strong> people<\/strong>.<\/p>\n

It\u2019s therefore likely that someone in your workplace has an allergy, and without caution you could put them at serious risk of a reaction. You should understand how to minimise allergy risks and prioritise managing food allergies in the workplace to keep them safe.<\/p>\n

\n

Common Food Allergies<\/h2>\n

People can have allergies to any food, but the Food Standards Agency<\/a> lists 14 named allergens<\/strong> that are most common. Eight of these cause around 90% of allergic reactions (known as the big 8 food allergies<\/a>). You can download our free food allergens poster displaying the 14 names allergens, here<\/a>.<\/p>\n

\"common<\/p>\n

The 14 most common food allergies are:<\/h3>\n
    \n
  1. Celery and celeriac.<\/li>\n
  2. Cereals containing gluten, e.g. wheat.<\/li>\n
  3. Crustaceans, such as lobster and prawns.<\/li>\n
  4. Eggs.<\/li>\n
  5. Fish.<\/li>\n
  6. Lupin, which you can find in certain baked goods.<\/li>\n
  7. Molluscs, including mussels, oysters, and squid.<\/li>\n
  8. Milk.<\/li>\n
  9. Mustard.<\/li>\n
  10. Nuts, e.g. walnuts, hazelnuts, cashews, and pistachios.<\/li>\n
  11. Peanuts (despite the name, these are legumes, not nuts).<\/li>\n
  12. Sesame seeds.<\/li>\n
  13. Soy beans.<\/li>\n
  14. Sulphur dioxide and sulphites. Sulphur dioxide is usually present in preservatives, while sulphites exist in all sorts of food, including dried fruits and fruit juices.<\/li>\n<\/ol>\n

    These allergens can cause a range of symptoms. Mild reactions result in rashes and sneezing, while extreme symptoms include swelling of the face and difficulty breathing. A severe reaction can cause unconsciousness and put the person\u2019s life at risk.<\/p>\n

    \n

    Managing Food Allergies in the Workplace<\/h2>\n

    Often, all it takes is a tiny amount of an allergen to trigger extreme symptoms, such as a peanut crumb or one sesame seed. Accommodating an allergic employee in the workplace is therefore crucial. You need to follow safe steps to prevent exposure or contamination of their food, and know what to do if someone does have a reaction.<\/p>\n

    \"image<\/p>\n

    The following adjustments help prevent allergic reactions at work:<\/h4>\n