Honoured to have been made a Fellow of the Royal Society of Public Health
New CPD course for EHOs and TSOs supporting food businesses and investigating suspected reactions to foods
Update briefings in Scotland for new trainers delivering the REHIS Joint Award in Allergy Awareness – wonderfully enthusiastic reception sharing innovative accessible learning methods
A busy few weeks: piloting a new CPD course ‘Following an allergic reaction’, presenting ‘Living with food allergy’ at #EAACI #PAAM, for the MSc in Allergy at Southampton University Medical School, updating the APA (public analysts) on food allergy cases and developments, and lots of update training and materials development.
New paper Parents’ and caregivers’ experiences and behaviours when eating out with children with a food hypersensitivity Begen F, Barnett J, Barber M, Payne R, Gowland MH, Lucas JS.
New book chapter – with Dr Michael Walker Development of management thresholds for allergenic foods, Analysis of Food Toxins and Toxicants
Food Allergens: Joint presentation with Dr Michael Walker, Association of Public Analysts Educational Trust – Analysis and Examination of Foods
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
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: