Our AllergyWise® for Workplaces course is designed to ensure all staff in a workplace or business are allergy aware, can recognise the signs of a serious allergic reaction (anaphylaxis) and have the confidence to safely manage a reaction.
Our AllergyWise® for Workplaces course is designed to ensure all staff in a workplace or business are allergy aware, can recognise the signs of a serious allergic reaction (anaphylaxis) and have the confidence to safely manage a reaction.
Keep up-to-date with the latest news by signing up to our free dedicated newsletter for businesses. Each month you’ll receive a round-up of the latest allergy information, guidance, updates and legislation that your business needs to know.
In the UK, food businesses must provide information about any of 14 major allergens when they are used as ingredients in the food and drink they provide. The way the information is communicated to the customer depends on what kind of business they are (e.g. retail or catering), and how the food is presented. The rules differ depending on whether the food they sell is:
If someone on your team has serious allergies, there are steps you can take to make the environment safe and learn what to do in an emergency.
Creating a working environment where employees can safely do their jobs is part of an employer’s Duty of Care under the Health and Safety at Work Act 1974.
Use this guide for employers and employees so that people with allergies can be safe at work.
The Greater Gwent Food Group, a partnership between Blaenau Gwent, Caerphilly, Monmouthshire, Newport City and Torfaen councils has released a new multilingual allergen resource for food businesses in Wales, England and Northern Ireland to help protect the estimated two million plus people living with a diagnosed food allergy in the UK.
The resources are freely available for use by all local authorities in England, Wales and Northern Ireland.
Findings of the Expert Group on ‘Food Allergen Quantitative Risk Assessment (QRA)’ into a Guidance document which provides tools and approaches to help harmonize the data gathering process for food allergen risk assessments and therefore aid with their implementation. This Guidance aims to promote consistency in documentation, decision making and the application of allergen QRA.
This document is a guideline for method developers who want to validate immunoassay-based food allergen analysis methods for AOAC certification. The document covers the general method information, terms and definitions, required method information, and validation studies for both quantitative and qualitative methods.
We offer different levels of support to help your business become safer for people with allergies
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The Civil Aviation Authority have published a review of the evidence on the risks of allergic reactions on commercial flights for those with food allergies and how to manage them. The results are reassuring, showing that the risk of a reaction in the air is up to 100 times lower than on the ground.
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We’re thrilled to announce that we are partnering with ITN Business to produce an upcoming news-style programme ‘Allergy Aware’, launching on 1st October to coincide with Anaphylaxis Awareness Week.
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The Chair of the UK Food Standards Agency, Professor Susan Jebb, has announced that she will step down on 30 June 2024, when her three-year term of office comes to an end.
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Keep up-to-date with the latest news by signing up to our free dedicated newsletter for businesses.
Each month you’ll receive a round-up of the latest allergy information, guidance, updates, and legislation that your business needs to know.
