In both cases you must ensure that your staff are aware of the
significance of the use of nuts and nut products. This can be done
through training sessions, in house publications or notices. Staff
must be aware: Of the very serious health risk to the health of people with food
sensitivities.
 That nut oils eg groundnut oil are included in the risk category.
NUT ALLERGY
can be FATAL
 That when a nut product is cooked in ordinary oil, that oil will
become contaminated by traces of nuts. If a nut free food is
then cooked in the same oil, it will become contaminated by
minute traces of nuts.
 That there is a risk of cross contamination to otherwise safe
food products via containers, utensils and work surfaces where
nuts are used.
For further information please contact:Environmental Health
Stirling Council
Viewforth
Stirling
FK8 2ET
(Telephone Number: 01786 443322)
Important Information
For Food Manufacturers,
Caterers and Retailers
Also the:Anaphylaxis Campaign
PO Box 149
Fleet
Hampshire
GU13 9XU
(Telephone Number: 01252 318723)
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NUT ALLERGY
MANUFACTURERS
If you are a Manager of a food business you must ensure that:-
The number of people who suffer severe allergic reactions to peanuts or other nuts
(1)
suppliers inform you of the presence of nuts or nut derived ingredients in any
of the materials they supply to you. This information is not always evident
simply by checking the product labels.
(2)
any nuts, or nut oils in your products must be included in ingredient listings.
If possible the phrase “contains nuts” should appear on product labels.
(Remember that marzipan and praline contain nuts).
(3)
any groundnut oil used to lubricate machinery
should not contaminate food stuffs.
(4)
nuts are never substituted for other ingredients
without proper indication to the consumer.
is believed to be increasing. There are no exact figures showing how widespread
this allergy is, but estimates suggest between 5,000 and 20,000 people may be
affected.
The symptoms can be life threatening.
They may
include swelling of the lips, mouth and throat, nausea,
vomiting and diarrhoea; the respiratory airways may be
blocked; there may be a dramatic fall in blood pressure.
Over the last three years at least nine people are known to have died after eating
RESTAURANTS/CATERERS/RETAILERS
nuts, although the true figure may be higher – some deaths due to this case may
If you are a Manager/Owner of a restaurant or food outlet:-
have been inappropriately recorded.
(1)
research your ingredients and contact suppliers to establish which
ingredients contain nuts or nut oils. This information is not always apparent
on the individual labels of catering packs etc and you may need to refer to
outer packaging or specification sheets.
(2)
check the complete recipes of all your products so that you can answer
questions if asked.
(3)
ensure that the presence of nuts or nut oil in dishes is indicated on menus.
Dish names should also indicate the presence of nuts eg vegetable and nut
bake.
(4)
if customers ask if there are nuts in a food and you cannot be sure, offer
them another dish. If you cannot offer them anything, tell them to try
somewhere else. It is an offence to mislead a customer about the content of
a food.
Many other people are known to have
experienced severe symptoms that would have killed them, had they not received
prompt medical treatment. Some sensitive individuals can suffer symptoms simply
through external exposure to peanuts or peanut dust in the air.
People with food sensitivities already know what foods to avoid and will examine lists
of ingredients carefully. If, however, the information is not provided, is incomplete or
inaccurate, then their lives are put at risk. Those involved in the food industry must
be aware that nuts and all nut related products, even in small quantities pose a
health risk to this particularly sensitive group of people.