The Anaphylaxis Campaign’s Allergen Standard David Reading Anaphylaxis Campaign

Download The Anaphylaxis Campaign’s Allergen Standard David Reading Anaphylaxis Campaign

Post on 16-Dec-2015

213 views

Category:

Documents

1 download

Embed Size (px)

TRANSCRIPT

  • Slide 1
  • The Anaphylaxis Campaigns Allergen Standard David Reading Anaphylaxis Campaign
  • Slide 2
  • Allergy: a media scare story
  • Slide 3
  • Allergy: the statistics Acute, severe food allergy affects half a million people across the UK. Nut allergy affects one in 50 children. Thats 250,000 children.
  • Slide 4
  • Parental anxiety My little boy suffered a severe allergic reaction to a slice of cake containing walnuts. I am terrified I will lose him. I feel we are living with a ticking timebomb.
  • Slide 5
  • What creates this anxiety?
  • Slide 6
  • Slide 7
  • The key message Food allergy can be serious but its manageable. Deaths can be prevented.
  • Slide 8
  • What are the challenges? Introducing sensible, consistent allergen labelling. Avoiding cross-contamination. Reducing the number of may contain statements. Reducing the number of recalls. Addressing the problem of free from.
  • Slide 9
  • Confusion among shoppers "Food labelling is at best confusing and at worst life-threatening. Blanket warnings mean that people do not take them seriously. (Mother of allergic child).
  • Slide 10
  • The may contain dilemma I had always thought that food labelling was there to help and protect the consumer. But now I wonder if it really exists to protect the food industry. (Mother of allergic child)
  • Slide 11
  • Scepticism about may contain "We ignore all may contain warnings since we found one on a cabbage. (Allergic shopper)
  • Slide 12
  • Quote from a teenager Food companies put nut warnings on everything to cover themselves. I just cant believe the risk is real. Ill eat anything with a warning.
  • Slide 13
  • Can of milk with a nut statement!
  • Slide 14
  • Increase in product alerts The Anaphylaxis Campaign sent out 58 product alerts to members during 2007, compared with 17 in 2004.
  • Slide 15
  • Example one Canisters of croissant dough wrongly packaged. The label said the dough contained sunflower margarine. It actually contained butter. The company paid for a mail alert.
  • Slide 16
  • Example two Sesame-allergic member found several sesame seeds embedded in base of a fruit tea cake. No sesame warning on pack. Other packs also contaminated. Company declined to act. Mail alert sent out at Campaigns expense.
  • Slide 17
  • Further examples Soya infant formula recalled because of milk contamination. Product was labelled suitable for a milk-free diet. Carob ices were labelled 100 per cent dairy free. Two people suffered reactions. Analysis showed casein traces.
  • Slide 18
  • The Anaphylaxis Campaign Allergen Standard Project began in 2006 in response to consumer and industry concerns. Funded by an FSA grant. Written by industry experts. Went through three months of consultation. Launched November 2007.
  • Slide 19
  • Aim of the Standard To reduce risk through the management of food allergens. To ensure consumers get accurate information. To increase consumer confidence.
  • Slide 20
  • The scope of the Standard Peanuts. Tree nuts. Crustaceans.Molluscs.Fish.Eggs.Milk. Cereals containing gluten. Soybeans.Celery.Mustard.Sesame.Lupin.Sulphites
  • Slide 21
  • The scope of the Standard Ingredients labelling as legally required.Ingredients labelling as legally required. Allergy advice boxes.Allergy advice boxes. May contain advisory labelling.May contain advisory labelling.
  • Slide 22
  • Why introduce certification? It provides independent assessment. Reduces risk to the consumer. Generates consumer confidence. Reduces risk of recall, withdrawal, court action, loss of reputation.
  • Slide 23
  • Due diligence Companies achieving certification will present a lower risk and be better able to meet a due diligence challenge.
  • Slide 24
  • Defence of due diligence It shall be a defence for the person charged to prove that he took all reasonable precautions and exercised all due diligence to avoid the commission of the offence. Section 21 The Food Safety Act 1990Section 21 The Food Safety Act 1990 There is a system The system must be made to work
  • Slide 25
  • Training in allergen management The Standard requires that companies seeking certification must have at least one staff member trained.
  • Slide 26
  • Certification not the only goal Can the scheme proceed without a requirement for certification? The answer is yes. The Standard offers a high level of best practice guidance. Even without certification, the allergic consumer will benefit.
  • Slide 27
  • Why a new Standard? Other standards include some allergen requirements but at a basic level. Auditors not trained in specific allergen requirements. An independent scheme promotes consumer trust.
  • Slide 28
  • Informing the consumer Consumers want to know which products have been certified. A simple logo is the answer. Logo is voluntary not compulsory. It will act as a signpost rather than an endorsement.
  • Slide 29
  • The logo
  • Slide 30
  • What the logo will communicate This food company takes allergy seriously. There is a high level of allergen control in the production process. You can trust the information on this label.
  • Slide 31
  • Later stages Standard to be reviewed regularly by a panel of technical experts. The free from and catering aspects of the scheme to be phased in later.
  • Slide 32
  • Training and marketing Outsourced to Highfield.co.uk Ltd. One of the UK's leading suppliers of food safety training. Has produced food safety and health and safety materials since 1982. Supplies products in 25 languages to more than 100 countries.
  • Slide 33
  • What it costs The Standard: 65.00 for a single copy 100.00 for two copies 200.00 for five copies The training: 2-day course: 740+VAT 2-day course + optional 3rd day: 940+VAT
  • Slide 34
  • Slide 35
  • The problems with free from The phrase free from suggests an absolute value. Consumers expect it to mean total absence. But some free from products have been tested to reveal traces. People have reacted.
  • Slide 36
  • A few of the recalls Cheese and tomato bake for babies labelled milk and lactose free. Soya slices 100 per cent dairy free. Soya formula for infants suitable for a milk and lactose free diet. Free from chocolate bar free from gluten, wheat and dairy. Organic flakes labelled gluten-free.
  • Slide 37
  • Spot the mistake
  • Slide 38
  • The message Food companies wishing to label products free from X must be confident there is virtually no chance of cross-contact.
  • Slide 39
  • Contact us www.anaphylaxis.org.uk www.allergyinschools.org.uk www.cateringforallergy.org Email: info@anaphylaxis.org.uk Helpline: 01252 542029