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LESS THAN 8% of food business in Ireland are providing accurate allergen information to their customers.
That’s according to an audit by the Food Safety Authority of Ireland (FSAI), which described the findings as showing “an unacceptable level of non-compliance”.
Some 32% of food businesses audited did not provide any written allergen information and of the food business that did – just 24% provided accurate information.
Three in every 100 people in Ireland have a food allergy and require accurate information about the food they purchase in order to avoid serious and sometimes fatal health consequences.
All food businesses are legally obliged to provide consumers with accurate written information in relation to 14 allergens, whether the food is prepacked or non-prepacked.
Fifty businesses including cafés, hotels, public houses, restaurants and takeaways were audited to determine if correct written allergen information was being provided.
Twenty six had either left out a foodstuff or incorrectly recorded the allergen content of the food, while most food businesses (88%) had findings that required corrective action.
Dr Pamela Byrne, Chief Executive, FSAI said the findings are very worrying as they indicate a lack of awareness or willingness by food service businesses to prioritise the safety of people with food allergies two years after the law came into effect.
Allergic reactions to food make people ill and in particular situations can be fatal. Whether consumers are eating out, getting takeaways or having food delivered to their home or workplace, food businesses have a legal obligation to provide accurate food allergen information in writing.
“Food businesses must take their legal responsibilities seriously, particularly where the health of consumers is at stake.
“The HSE will take enforcement action, when it is deemed appropriate or necessary.”
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Publish reports with names of food Business , simple.
Food allergies are very serious – they affect 9/10 people who hear about them.
Some of the 14 allergens can cause a life threatening Anaphylactic shock reaction. Other allergens can cause immune system reactions that go unseen by others. Detailing the allergens on menus has been the law for well over a year. This is a very disappointing statistic.
While some make little and joke about ‘fad diets’, the reality is not having an allergen listed can cause an extremely serious reaction. When ordering food in a restaurant, always reiterate your allergens with your server before ordering and hope that the message gets passed on to the kitchen.
Part of the problem is that people confuse food intolerance with true food allergies and anaphylaxis. And now that all the gluten free nonsense has caught on with non coeliacs it really doesn’t help people who suffer with true allergies.
I’ve worked kitchens for over 20 years & the main problem is the customer not telling the chef/server/kitchen of their allergies. No professional kitchen will try send out contaminated food if the customer informs them first. We have too much to lose. Any chef worth their salt will have allergens marked on their menu or an allergen chart available on request. It takes 10 minutes to do. Other then that it’s really about informing the staff before you order.
They should post the results . I can’t remember the last time I didn’t see this information on a menu so would love to see the information .
@Darren Moore: @Darren Moore: I was just at a hotel in Co. Cork and they did not have allergen information. I had to ask three different staff for the information, one telling me it was just fine but when questioned further she actually had no English and did not understand my question. I was also at a Christmas party at a hotel in Cork City and they did not list allergens nor were the staff properly trained. Three of the five courses they brought out had nuts in it after I asked them when ordering and they said there were no nuts. They just did not know, the menu did not list allergens, so fortunately I am responsible enough for my own health that I did not eat something I was allergic to.
We still get details here – usually on the side of the box elsewhere – of what exactly is in our food, and what levels of it? Starch, fibre, sugar, carbon etc.
@Paul Foot: *don’t
It is very difficult to get this right. I sympathise with restaurants who have to provide this information. I have developed a severe nut allergy in the last 3 years as an older adult. I have reacted to all different kinds of processed foods that claim to be nut free. I have had issues in multiple restaurants even after extensive discussions with waitstaff and management and I report it every time. Not to blame anyone, but to help improve the service. At the end of the day, it is my risk to go out and eat. If I do not feel safe I will not order or I will go somewhere else. Or, lo and behold, cook my own food! That is what it mostly comes down to, and there is no harm in that.
Wheat intolerance that is!
Happened with my spouse in Rathmines, fortunately heat intolerance is not as serious as a full on nut allergy.
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