Anaphylaxis Campaign

Supporting people at risk of severe allergies

DonateEMERGENCY INSTRUCTIONS

New Tools for Withdrawing or Recalling Unsafe Food

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March 2019

The Food Standards Agency (FSA) and Food Standards Scotland (FSS) have developed guidance to help food businesses carry out food safety withdrawals and recalls with greater ease and effectiveness. The Anaphylaxis Campaign were involved in the development of the guidance as members of Food Recalls Steering Group and one of the Working Groups, along with representatives from local authorities and the food industry.

The guidance explains what the law requires and how to comply. It also includes best practice on traceability system and how to inform consumers of a food recall.

You can access the Guidance on Food Traceability, Withdrawals and Recalls within the UK Food Industry here and access all the other resources via the FSA website here, including an editable allergy alert template for point of sale and a root cause analysis e-learning course.

It is best practice that when a food is being recalled due to allergy issues that food business operators notify the relevant patient support organisations, including the Anaphylaxis Campaign.

How the Anaphylaxis Campaign can help Food Business with food recalls

Upon receipt of a notification of a food recall we can help inform food allergic individuals on issues that may pose a risk to their health by;

  • Providing information of the food recall on our website
  • Publishing information about the food recall on our social media channels
  • Issuing an email or text alert to signed up members

To notify the Anaphylaxis Campaign about a food recall relating to allergies please send relevant details to the Information Team via [email protected] or call 01252 542029

What is a food incident?

A food incident occurs when concerns around the safety or quality of food (and/or feed) may require action to protect consumers.

Incidents broadly fall into two categories:

  • contamination of food or animal feed in processing, distribution, retail and catering
  • environmental pollution incidents such as fires, chemical/oil spills and radiation leaks
What is the difference between product withdrawal and a product recall?
  • A withdrawal is when unsafe food is removed from the supply chain before it has reached consumers.
  • A recall is when unsafe food is removed from the supply chain and consumers are advised to take appropriate action, for example to return or dispose of the unsafe food.

 

Statement Regarding the Death of Lee Darker

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The Anaphylaxis Campaign is saddened to learn of the death of Lee Darker, a 48-year-old pest controller who was stung by a wasp during a routine call out on the 17th September 2017.

An inquest into his death held in Harrogate, North Yorkshire heard that he died after experiencing a severe allergic reaction known as anaphylaxis after being stung by a wasp. It was noted at the inquest, that Lee had no known allergies and had previously been stung two weeks earlier 8 times but did not suffer any reaction.

The Senior coroner for the western area of North Yorkshire, Robert Turnbull recorded a conclusion of misadventure. He told the hearing: “It’s a tragic outcome. He died as a result of anaphylactic shock. He was going about his business and died not anticipating this would happen.”

Chief Executive of the Anaphylaxis Campaign, Lynne Regent, said:

“We are very saddened to learn about the death of Mr Darker as a result of this tragic accident and our thoughts are with his family and friends as they process the findings from the inquest into his death.

For a small minority of people, an allergy to the venom in a bee or wasp sting can cause a severe allergic reaction known as anaphylaxis, which can be fatal. If you experience a severe reaction to a bee or wasp sting, it’s important that you are taken to A&E and afterwards visit your GP as soon as possible to discuss treatment options.”

You may not have an allergic reaction the first time you are stung by a wasp or bee but there is a small risk that subsequent stings could lead to a severe allergic reaction known as anaphylaxis. In the UK, venom anaphylaxis is the second most frequent cause of anaphylaxis outside medical settings and more people are allergic to wasps than bees.

If you are at risk of insect venom anaphylaxis and would like more information and support, please call our national helpline on 01252 542029 or contact [email protected].

 

The Anaphylaxis Campaign partners with the Bee Resistant campaign to raise awareness about insect venom anaphylaxis. The campaign provides information on the symptoms to look out for and the range of avoidance and treatment options available to help reduce the risk:

‘Bee aware’ of the symptoms:

  • Feeling unwell and dizzy
  • Rapidly spreading rash
  • Wheezing and a tight chest
  • Swelling of the airways and throat
  • Weakness (caused by a drop-in blood pressure)
  • Physical collapse

‘Bee resistant’ by taking steps to reduce the risk:

  • Prevention – follow avoidance advice and tips.
  • Treatment – there are a range of treatment options available on the NHS to treat anaphylaxis which include carrying adrenaline auto-injectors and specialist treatments available from hospital-based allergy clinics.

‘Bee in the know’ – find out more:

  • In the event of a serious allergic reaction, call 999 immediately and state “anaphylaxis”.
  • Consult your GP for further information and guidance.

To find out more about the Bee Resistant campaign visit https://beeresistant.com or follow us on Twitter @BeeResistant or on Facebook at https://www.facebook.com/BeeResistant.

Prescription Charge Increase in England

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The Government has announced that the NHS prescription charge in England is set to increase by 20p to £9.00 from Monday 1st April 2019. The cost of a prescription prepayment certificate for 3 months will remain £29.10 and a prescription prepayment certificate for 12 months will remain £104.

The Anaphylaxis Campaign are part of the Prescription Charges Coalition and are campaigning to extend exemption from prescription charges to all those with long-term conditions in England. The coalition brings together over 40 organisations representing hundreds of thousands of people with numerous long-term health conditions.  We are involved as the current system, created in 1968, is unfair and very out-of-date, with some long-term conditions qualifying people for free prescriptions whilst others do not. This affects us at the Anaphylaxis Campaign because allergy often requires regular and long-term prescriptions which are not exempt from charges despite being essential to day to day quality of life and, in the case of adrenaline injectors, lifesaving.

The impact of paying for prescriptions whilst living with a long-term condition is both serious and widespread as the Prescription Charges Coalition reports show. You can read the reports here.

 

For further information on the Prescription Charges Coalition, and to get involved, visit the website: http://www.prescriptionchargescoalition.org.uk/

You can also show your support or share your experiences via Twitter at @prescriptionCC

 

If you have any questions, please contact our helpline on: 01252 542029 or [email protected]

Two young girls from St Ninian’s High School show extreme courage as they take centre stage and host presentations to fellow pupils and teachers about living with allergies

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Living with allergies isn’t something you should be concerned about talking to others about. In fact, being open and talking about the allergies you are living with could make things easier. The more people who have knowledge of the day to day struggles and the potentially fatal consequences, the better it will be for everyone. This is certainly something two brave young girls from St Ninian’s High school in East Renfrewshire thought.

Martha, aged 12 who has an allergy to peanuts and Holly, aged 17 who has allergies to milk (protein), nuts and avocado showed extreme courage as they spoke about their allergies to fellow pupils and teachers. The girls felt it was important to share their daily experiences and knowledge. The aim was to raise awareness and to educate the people around them about severe allergies, in the hope that anyone living with allergies would feel a little safer and less embarrassed.

The presentation covered a variety of facts from; what is an allergy, how allergic reactions happen, common allergens, symptoms, and treatment including medication and how to use it. They even had a few willing volunteers to demonstrate how to administer an adrenaline auto-injector using a training device. On top of the facts, they also spoke about understanding the effect of teasing has on young people. They showed their peers how to help instead – for example helping their friends remember their kit. A short video produced by Aimmune Therapeutics, “Leo’s story” was included to help the pupils understand how hard it is to live with an allergy.

Martha says, “I was being teased and so were some of my friends with severe allergies. I wanted people to realise that this isn’t a joke and it doesn’t define all of me. I hoped that if people understood how serious allergies can be, then they wouldn’t tease.”

Holly says, “Many of the teachers were impressed with the delivery and they were glad we did the talk and I personally feel more confident, and safer.”

It is important to understand how teasing can be upsetting but to tease someone about a medical condition cannot be excused.

The support the girls had from family members, friends, and teachers at St Ninian’s High School was amazing. Offers of help and encouragement came throughout the process. Paula, Martha’s mother, who is a volunteer for the Anaphylaxis Campaign, downloaded our Schools Allergy Awareness Resource Pack, which formed the base of the presentation.

Mr. John Docherty, Head Teacher said “Martha and Holly’s presentation was excellent and very well received by all pupils and staff. It was clearly on a subject that was very personal to them and their passion was evident for all to see. The presentation was extremely informative about the signs of anaphylaxis and what to do should you be with someone who has an allergy. We are very proud of both Holly and Martha who showed exceptional leadership of their peers and teachers.”

Before the presentation, the general knowledge of allergies and their effects was very low amongst the pupils. The girls aim to educate fellow pupils was a real success as their presentation was well received with lots of positive feedback. Comments included; “very educational, I understand that teasing can result in less confidence and we have the necessary information to quickly and safely respond in an emergency”. Due to this positive and well-executed presentation, the schools have also asked for Paula to hold separate presentations for all the staff.

One 12-year-old pupil said: “I really enjoyed the presentation as it taught me how to possibly save a friends life if they have anaphylaxis and I didn’t know that you could be allergic to such a wide range of products”

Not everyone will feel that doing presentations to large groups is within their reach, but even talking to their friends or people they hang around with goes a long way to achieving great awareness. Both Martha and Holly not only feel a sense of achievement but also feel safer in the school environment knowing that the pupils around them understand the seriousness of allergies and how to help in an emergency.

“We are so proud of them for their courage but also that they have shown other young people who are just as self-conscious and embarrassed that they can be confident, brave and unashamed.” Said Paula McMahon, Martha’s mother.

Both the girls believe that you must try to be confident in talking to other people about your allergy. People can’t help or understand if they don’t know about severe allergies. Always carry your kit with you, it can save your life and don’t let it hold you back.

22/02/2019

A BBC Panorama Investigation into restaurants listed on the Just Eat app has found that several of them provided incorrect allergen information

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The investigation by BBC Panorama found that some restaurants listed on Just Eat were unable to provide information on the presence of allergens within the dishes when requested.

As part of the investigation, the BBC also sent two dishes purchased from two different restaurants listed on Just Eat for testing to identify if they contained wheat and gluten, after the two restaurants confirmed the dishes to be free from them. The results showed that both the dishes from two different restaurants did contain wheat and gluten after the restaurants told the customer they did not.

These results are a cause for concern and the Anaphylaxis Campaign is dismayed by food businesses flouting allergen labelling laws and untimely putting food allergic customers at risk.

When ordering food through a third party such as Just Eat or Deliveroo, who is responsible for providing allergen information?

When a third party is involved in distance sales such as ‘Just Eat or Deliveroo’ the food business and the third party must work together to ensure that the required allergen information is provided to the consumer, and that the consumer is clear on how to obtain the allergen information. However, the ultimate responsibility for current and accurate allergen information to be given to the consumer lies with the food business.

If you are going to order food through a third-party broker, such as Just Eat or Deliveroo we strongly advise that you make direct contact with the food business to ask about allergens. Some example questions to ask;

  • I have an allergy to X, can you cater for this?
  • Can I see the allergen information?
  • Can I, or can you, speak to the chef about how my meal is prepared?
  • How is cross-contamination of my allergen prevented?
  • Can you make a note about my allergy on my order?
  • Can you confirm this meal is free from my allergen?

If a food business informs you that they cannot safety cater for you due to your allergy or you are not confident in their answers it is best to not take the risk and not order food from them.

What are the laws related to food business and the provision of allergen information?

Food business has the right to not serve customers if they do not want to, for example, if they believe they cannot safely provide food for them. However, if they do agree to serve you there are several different laws they must abide by, in reference to allergens:

The European Union Food Information for Consumers Regulation which came into force on 13 December 2014.

  • Information on any of the 14 allergens used as ingredients will need to be provided for foods sold without packaging or wrapped on site. This information should be available and easily accessible to all customers, it can be provided in writing, or given verbally, however, there must be clear visible signs displayed to inform customers how to obtain allergen information.

What should I do if I believe a food business has served me food that contains my allergen after they said it did not?

The Food Standards Agency is responsible for food safety and food hygiene across the UK and it works with local authorities to enforce food safety regulations. You can report a food problem via the Food Standards Agency website here.

You will be asked for information relating to where you ate, what you ordered and what information you gave the food business in relation to allergens. This will all be then passed to your local environmental health or trading standards team who will conduct the investigation. If you have a sample of the food, you should let them know about this. The investigation will set to find out if the business was compliant with the allergen legislation.

The Anaphylaxis Campaign is celebrating 25 years of supporting people at risk of severe allergies

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In 1993, Co-founder David Reading tragically lost his daughter Sarah at the young age of 17. She had not been previously diagnosed with a food allergy but was being treated for Asthma. Minutes after eating a dessert containing crushed peanuts, Sarah became unwell, began wheezing and said her mouth felt funny, she collapsed and died within minutes. Wanting something positive to come out of this traumatic experience the Anaphylaxis Campaign was formed in 1994 to bridge a gap in the lack of awareness about how serious food allergies can be.

25 years on and David Reading is still very much involved with the Anaphylaxis Campaign. Our charity continues to grow and provides support and advice to individuals, parents, carers, the food industry, the education sector, health professionals and other key audiences. Our ultimate aim, which has not changed over the years, is to create a safe environment for all people at risk of severe allergic reactions, focusing on the medical facts, food labelling, risk reduction and allergen management. This cannot be achieved without your support and kind donations.

With this in mind, we would like to say a big thank you to all our supporters for helping us to continue this vital work.

What we do

  • Provide a National Helpline and information services, providing advice by
  • Establish and run local Support Group meetings with our volunteer Support Group Leaders
  • Provide free online training for families, individuals and carers and tailored online training for healthcare professionals such as school nurses, first aid trainers, GP’s and Practice Nurses
  • Campaign to improve allergy services within the NHS, workplace and educational environments
  • Provide information through our Knowledgebase and Factsheets for everyone to gain a better understanding of allergens

Through your support and  donations you allow us to continue this vital work.

We are looking forward to another 25 years of supporting people at risk of severe allergies.

Nothing will stop 12-year-old Frank from enjoying playing football, not even a severe allergy

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05/12/2018

When considering everyday life with a severe allergy, you wouldn’t necessarily be aware of the impact this would have on routine tasks, such as playing football. Anaphylaxis Campaign Support Group Leader Tracey Dunn highlights the areas she has to think about when choosing football coaching for son Frank and how preparation was key for a football trip to Dublin.

Tracey explains “We found out that Frank had a peanut allergy when he was six, we knew he was allergic to animals however he was given a selection pack from his Beaver Colony for Christmas. One night he looked poorly, he had bitten into a Snickers bar, so we went to hospital who confirmed it was an allergic reaction which was managed by antihistamine and Ventolin.  At a later hospital appointment a skin prick test was carried out which confirmed he was allergic to peanuts as well as animals.

Frank’s love of football may not have come as a surprise to Tracey who mentions they are a complete football household. Frank started playing for his development centre; Wiltshire Football Academy two years ago and plays both defence and on the left wing. The opportunity for Frank to represent his football team in Dublin arose and while this was a very exciting time it did require Tracey to consider Frank travelling, eating and accessing his medication on a busy trip.

Prior to the trip Tracey made sure that the coaches, teammates and other parents were aware of Frank’s allergies and were vigilant. All the coaches were first aid trained and Tracey explains that they had been teaching Frank about his allergy and the things he needs to ask. “We are teaching him and equipping him with what he needs to do to keep himself safe, it’s all in the preparation.” Tracey also contacted the hotel and pub where they would be eating beforehand and spoke to the kitchen staff several times.

Tracy explains that Ryanair were great when accommodating Frank’s allergies and made an announcement on the flight informing other passengers about his allergies and requested that nuts were not consumed. While on the trip Frank was accompanied by his dad and self-carried his medication in a day sack in an insulated case which everyone knew contains his AAIs. While Frank was playing football his adrenaline auto injectors were kept on the side line. It was a successful trip for the team who won most of the games they played!

When asked what advice she would give to others Tracey said “You’re more than your allergy! Don’t be afraid to ask questions. We take each situation as it arises, we manage it to find a way to enable Frank to do what he wants. We eat out a lot and find chains like Giraffe have lots of allergy information and are fantastic at accommodating Frank’s allergies.”

We are so grateful to Tracey and Frank for sharing their story with us and their tips for travelling, we look forward to seeing how Frank’s football career develops and where it takes him in the future!

A report by ITV news has highlighted a spike in severe allergic reactions to food and drinks bought in UK restaurants and takeaways

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ITV news recently ran a report that uncovered an increase in the number of complaints raised about allergen labelling by food businesses. They wrote to every council in the UK asking them how many complaints they had received in the last three years regarding allergic reactions, 258 councils responded to their request. These councils reported that 368 complaints were made in the last three years and 166 complaints were made in 2015.

One Trading Standards Manager they spoke with said the main problem they come across is that some restaurant owners have very little knowledge of allergens or how serious it can be. The Anaphylaxis Campaign believes every member of a food service business team needs some understanding of food allergy and its possible consequences and that this should be incorporated into staff training. Members of staff, who serve meals to customers, need to be able to offer accurate information about ingredients and allergens.

” The statistics from this report are disheartening to see, it is vital that all food businesses not only comply with the current allergen legislation but understand just how serious severe allergies can be. It is crucial that food allergic individuals have access to food that is safe for them to eat, we will continue to work with the food industry to highlight how important compliance is.”  Lynne Regent, Anaphylaxis Campaign, CEO.

What are the laws related to food business and the provision of allergen information?

Food business have the right to not serve customers if they do not want to, for example if they believe they cannot safely provide food for them, however if they do agree to serve you there are a number of different laws they must abide by, in reference to allergens:

  • The European Union Food Information for Consumers Regulation which came into force on 13 December 2014.
  • Information on any of the 14 allergens used as ingredients will need to be provided for foods sold without packaging or wrapped on site. This information should be available and easily accessible to all customers, it can be provided in writing, or given verbally, however there must be clear visible signs displayed to inform customers how to obtain allergen information.

What should I do if I believe a food business has served me food that contains my allergen after they said it did not?

The Food Standards Agency is responsible for food safety and food hygiene across the UK and it works with local authorities to enforce food safety regulations. You can report a food problem via the Food Standards Agency website here.

You will be asked for information relating to where you ate, what you ordered and what information you gave the food business in relation to allergens. This will all be then passed to your local environment health or trading standards team who will conduct the investigation. If you have a sample of the food you should let them know about this. The investigation will set to find out if the business was compliant with the allergen legislation.

Click here to read full ITV article.

If you have any further questions on this subject our Helpline team is available 9am-5pm Monday- Friday to provide advice and support. You can call 01252 542029 or email [email protected]

The Anaphylaxis Campaign is saddened to hear of the death of Professor Anthony J. Frew, a key leader in allergen immunotherapy

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November 2018

The Anaphylaxis Campaign is saddened to hear of the early and unexpected death of Professor Anthony J. Frew.  Professor Frew was a key opinion leader in allergen immunotherapy, with his research focusing on air pollution and on improving the care pathways for a better and early diagnosis of patients with allergies.

Lynne Regent said: “Our heartfelt condolences go out to his family and friends at this difficult time. Professor Anthony J. Frew was a great supporter of the Anaphylaxis Campaign and will be very much missed.”

Anaphylaxis Campaign CEO attends a roundtable meeting with Secretary of State Michael Gove to discuss allergen labelling laws

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On Monday 26th  November Lynne Regent, CEO of the Anaphylaxis Campaign attended a productive roundtable meeting with the Environment Secretary Michael Gove, the Food Minister David Rutley, specialists, industry stakeholders, academics and clinicians.

Discussion focused on the review of allergen labelling following the death of Natasha Ednan-Laperouse who died after eating a baguette from Pret a Manger at Heathrow airport in July 2016. The coroner who presided over the inquest of Natasha Ednan-Laperouse concluded that the current legislation is not adequate and requested a review.

The Anaphylaxis Campaign welcomes the review and hopes the outcomes will make eating out for food allergic consumers as manageable and safe as possible.

 

What is the legislation for a food business that makes and sells food on the same site?

At present when a food business sells prepacked food for direct sale the same regulations apply as to non-prepacked food under the EU Food Information for Consumers Regulation No. 1169/2011 commonly known as EU FIR 2014, this means food business preparing their products freshly on their premises are exempted from the obligation of labelling them with a list of ingredients including the provision of allergen information. This is because it is expected that the customer is able to speak with the person who made or packed the product to ask about ingredients. All mandatory allergen ingredients information (the 14) should be available and easily accessible for the consumer and this can be communicated through a variety of means to suit the business format of the food business operator.