How safe is your workplace for employees with food allergies? While some symptoms of an allergy can seem mild, for some they can be fatal. An estimated 2 million people are living in the UK with a diagnosed food allergy, so better food allergy awareness might just save a life.
This article has been written to help employers understand food allergy and potential symptoms, their legal obligations and offers guidance on the steps they can take to create a safer workplace for those with food allergies.
The office and food allergy risk
Food is a constant presence in the workplace. Whether employers serve or provide it via a canteen or vending machine, or employees bring in their own food, there are more risks than you might think.
Offices have shared spaces, food is consumed on desks, and well meaning colleagues may bring in a cake they’ve baked at home. What’s more, external caterers may supply food for functions. For someone with a food allergy, all of these scenarios present a potential health risk.
What causes a food allergy?
Fresh food is typically harmless, so why do some of us have a reaction? An allergic reaction happens when the the body mistakenly treats the proteins found in food as a threat. This causes chemicals to be released and it’s these chemicals which cause the symptoms experienced when having an allergic reaction.
An allergy is different from a food intolerance. A food intolerance is when someone has trouble digesting certain foods or ingredients and this may cause bloating or stomach pain, usually a few hours after eating. This can be unpleasant, but it’s not an allergy.
Types of food allergy
According to Allergy UK, there are 14 food allergens that are recognised as the most common ingredients that can cause allergic reactions. You will probably be aware of many of these, such as nuts and some dairy products and seafood, but, for example, did you know that celery is hidden in many foods and is a cause of pollen related food allergy?
Symptoms of a food allergy reaction
The symptoms may range from mild to severe and they can appear very quickly. Mild symptoms can include itching or tingling in the mouth, swelling of the lips to shortness of breath, nausea and vomiting.
For those at greatest risk, just a very small trace of an allergen can trigger severe symptoms and, in the worst cases, cause a fatal or near-fatal reaction. That’s why the NHS recommends calling 999 in the case of severe symptoms including sudden swelling to lips, mouth, throat or tongue, breathing problems such as choking or gasping for air, struggling to swallow or changes in colour to skin, lips or tongue.
Of all the symptoms of a food allergy, Anaphylaxis is perhaps the most severe and potentially life threatening and requires immediate attention. It involves multiple systems of the body, characterised by a drop in blood pressure, loss of consciousness, and difficulty breathing.
Food allergy and employers legal obligations
Employers have legal obligations concerning employees with food allergies, primarily stemming from the Health and Safety at Work Act 1974 and the Equality Act 2010. They must take steps to protect employees from harm related to allergens, and severe allergies might be considered a disability under the Equality Act, requiring reasonable adjustments. Employers could face a claim if sufficient steps are not taken.
It is reasonable to expect employees to take care of their own health while on an employer’s premises, and informing their employer of a known food allergy is one way to do this. However, if the allergy does not affect their role, there is no requirement to disclose it at the interview stage, but employers that are aware, may then be able to plan for reasonable adjustments to be made. Care should be taken when asking for information regarding prospective employees’ medical conditions, especially prior to offering a role, to avoid potential discrimination.
Clearly food producers have a role to play in food safety when it comes to allergens. There are specific food laws applicable to food producers and any employer using external food suppliers should ensure they comply with the guidance of the Food Standards Agency. Food suppliers must provide allergen information for both pre-packed and non pre-packed food and drink and handle and manage food allergens effectively in food preparation.
Steps employers can take
Ask your employees what they need: It is a good idea to speak to the employee who suffers from the food allergy to get their guidance on support, alongside taking medical advice. This might include special workplace diets, allergen free zones, or awareness training for colleagues in reference to any food they may bring to work that causes a risk. Sadly this may mean the end of your ‘bring a cake to work’ day.
Carry out risk assessments: Individual risk assessments for employees with allergies should determine any specific needs and give employers the information needed to develop appropriate control measures.
First aid training: Ensure some employees are first aid trained, and for all staff to understand the signs and symptoms of an allergic reaction – and how to help that employee with their equipment such as an adrenaline auto-injector. Making line managers and colleagues aware of where to find this equipment in an emergency will save vital time.
Allergen free zones and safe storage: The communal fridge won’t be the safest place for someone with food allergies to store their food. Consider designated spaces for employees with allergies to store their food and ensure separate utensils and equipment are used for preparing allergen-free meals. Where possible, create allergen-free break rooms and kitchens, to minimise cross-contamination
Food allergen management: Make sure that any food served on the premises is prepared with care and with ingredients clearly labelled. Develop a workplace policy that outlines procedures for managing allergens and that addresses employee responsibilities. Ensure that any external caterers comply with Food Standards Agency guidance on allergies and can provide suitable options.
Manage employee responsibilities: While employers have legal responsibilities and can do much to reduce risks, they should also remind employees of their own responsibilities in managing their food allergy risks. This may include carrying their own emergency medication at all times, informing their line managers and colleagues of their condition and playing their own part in adhering to the policies put in place to protect them.
Manage any breaches in conduct: Where knowledge of a food allergy is known, and another employee breaches safety guidelines, (eg no consumption of nuts in the office), you may need to consider taking disciplinary action.
In conclusion
For those of us without a food allergy, it can be easy to forget that eating what appears to be a harmless food item could cause a serious health condition. However, for someone with a diagnosed food allergy, it’s a constant risk – and the communal nature of the workplace makes it an area where these risks can increase. Through greater awareness of food allergy, and implementing the steps we’ve suggested, employers can create a safer work environment for employees.
Get our Food Allergy guide
We have produced a new Cordell Health guide on Food Allergy. This is available to subscribers to our wellbeing service. If you are not signed up to this service and would like to find out more, please contact us on wellbeing@cordellhealth.co.uk
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