Encouraging to see so many leading restaurants and workplaces reviewing and updating their allergen policies and practice – focus on both safety and enhanced service.
Over two years now since #14allergens came into force, new developments in course content. New allergens, new legal cases, new advice on early diet which may be protective and greater insight into what really happens in anaphylaxis all on the horizon.
Presentation at REHIS Training update in Glasgow
Member of expert panels at RSPH and Anaphylaxis Campaign conferences covering the Zaman case.
Member of Expert Group for Workshop How Far Can We Control the Severity of Food Allergic Reactions by Controlling Exposure to Allergenic Foods? Brussels
July 2016 Contributed to the Allergens section of the new Industry Guide to Good Hygiene Practice – Catering Guide
June 2016 New paper Precautionary Allergen Labelling – NO MORE TRACES
Many thanks to Dada for the new translations in Czech and Slovak
May 2016 – So how exactly do food allergic and intolerant consumers want food information when eating out? Results of an FSA-funded study…..
On the sofa – BBC Breakfast discussing the tragic death of Paul Wilson from peanut in curry, and manslaughter conviction of the caterer
Study looking at severity of allergic reactions
Our successful Allergy Essentials E-learning course provides 35-45 minutes of effective learning – knowledge and skills to help protect your customers providing correct information and controlling risks. Or train a small group with our Award-winning and newly updated allergytraining.com DVD Pack: Allergy Awareness £20
New publication Is food allergen analysis flawed?
New publication BBC #ripoffbritain covering the RSPH survey. Restaurants and takeaways in Manchester and London unable to provide #14allergens information.
information provision in takeaways
May 2015 Member of ILSI Expert Group on Allergen Thresholds http://www.ilsi.org/Europe/Pages/Food-Allergy-Expert-Groups.aspx
March 2015 Food Fear – new article http://www.soci.org/Chemistry-and-Industry/CnI-Data/2015/3/Article-Listing?at=Comment
January 2015 – an interesting year ahead. Thousands of newly-trained food handlers are now equipped to control food allergens and provide correct information. Research currently underway should help understand the impact of the new food information law. Key cohort studies may indicate changes in weaning practice which could reduce food allergy risks. We may also have a better understanding of reaction severity and be able to provide improved guidance and support to those at risk.
December 2014 – Honoured to become a Member of the Royal Environmental Health Institute of Scotland (MREHIS)
New Film about resources for the new food law here http://vimeo.com/114715790
November 2014: Publications
October 2014: I am honoured to be awarded fellowship of the Institute of Food Science and Technology.
Dr Chun-Han Chan of the FSA Allergy Branch and I continue to work together to make the allergen aspects of the FIR come alive for catering and facilities managers, chefs and supervisors. The FSA recently published new practical guidance leaflets and a poster:
The Food Information Regulation – new training tools now available
Reactions, Regulation and Risk: protecting consumers with food allergies and intolerances
Earlier this year
June 2014 – To eat out or not to eat out? Workshop Presentation at EAACI 2014 Copenhagen
May 22nd – The RSPH conference on the allergen aspects of the FIR was very well-attended and feedback was excellent. Dr Lisa Ackerley and Hazel co-chaired and were supported by leading experts: Dr Paul Turner providing clinical insight into food allergies, expert Allergy Nurse Lucy Common presenting her study into allergen management in Asian takeaways, and an entertaining and informative double act by David Travers QC and Kathryn Gilbertson – leading lawyers with expert insight in taking / defending food cases. Robert Kitchen of Nando’s spoke about their extensive allergen management and information provision, and sessions were linked by Karen Martin who has developed and delivered interactive food allergy courses and materials for thousands of EHOs, TSOs, food consultants and food handlers throughout the UK and Ireland.