What are the 14 food allergens? | Food Safety Training | iHASCO
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Any food can cause a food allergy, but most intolerances and allergies are linked to: Milk, Eggs, Soya, Peanuts, Celery, Mustard, Sesame, Fish, Shellfish or molluscs, Crustaceans, Lupin, Gluten, Sulphur dioxide and sulphites and, tree nuts.
Allergic reactions can present themselves in a number of ways. It is so important for employees to be aware of any food allergies their customers may have, foods are labelled clearly and handled, stored and cooked with particular care.
To find out more about a range of Food Safety courses, including our Food Allergy Awareness Training, follow the link below…
https://www.ihasco.co.uk/courses/food-hygiene-training
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VIDEO TRANSCRIPT:
Any food can cause a food allergy but most intolerances and allergies are linked to:
Milk, Eggs, Soya, Peanuts, Celery, Mustard, Sesame, Fish, Shellfish or mollusks like mussels, whelks, oysters, snails and squid. Crustaceans, like prawns, crabs, lobster and crayfish. Lupin – lupin seeds and flour can be found in types of bread, pastries and pasta. Gluten – in wheat based products. Sulfur dioxide and sulfites – which are commonly used as preservatives to prevent browning or discolouration. And tree nuts which includes almonds, hazelnuts, walnuts, brazil nuts, cashews, pecans, pistachios and macadamia nuts
Allergic reactions can present themselves in a number of ways but the common symptoms of an allergic reaction are:
• tingling or swelling of the mouth nose or throat,
• cramp pains,
• difficulty breathing,
• ashes,
• vomiting,
• and diarrhoea.
Severe allergic reactions cause a person to go into anaphylactic shock. Which means a person’s blood pressure and heart rate become dangerously slow. Without the right treatment, a person can die within minutes. This is why it is so important for you to be aware of any food allergies your customers may have and to ensure that allergenic foods are labelled clearly and handled, stored and cooked with particular care.
