Sue Hattersley is the Head of the Food Allergy Branch at the Food Standards Agency (FSA). She has worked for them since its formation in 2000 and become Head of Food Allergy in 2002. She was recently interviewed by Liz Allan of Allergy Aware Kitchen, who took the opportunity to take a thorough look at the FSA and its involvement with the Food Information Regulations and allergens, asking such questions as:
- How is the FSA involved with the food industry?
- Why is food service such an important sector in relation to allergens?
- What are the Food Information Regulations in relation to allergens and when will they be implemented?
- What type of food service companies will this apply to and which countries?
- How will the regulations affect the food service industry as a whole?
- Do the regulations relate to intentional use of allergens only?
- How and where will dishes/unpackaged products have to be labelled and where will the labels have to be seen?
- If the allergen information is only given orally, do you feel the allergic consumer will be happy with this? If not, how can this issue be overcome?
- How is the information regarding the regulations being disseminated down to the food service industry?
- How do you feel about Food Allergy Awareness Training – is it important when implementing the procedures to help comply with the FIR Regs?
Here is the short link to the interview – and to the informative answers provided by Sue Hattersley: http://ow.ly/upHqx
About Allergy Aware Kitchen
Allergy Aware Kitchen offer Food Allergy Awareness Training Courses for Food Service and gives you the knowledge to be able to ensure your organisation complies with the Food Information Regulations (EU1169/2011) which are being introduced 13th December 2014.
In order for you to supply the information required by the regulations your staff need to be aware of what are the allergens, how they can cause allergic reactions and how to prevent cross contamination when preparing and serving food to your allergic customers.
This applies to all food service staff, kitchen, counter, bar and front of house staff as all of them are involved at some point of the process.
Liz Allan is the founder of Allergy Aware Kitchen. She previously ran a successful company supplying allergy friendly cakes to consumers, one of which won a FreeFrom Food Award in 2012. Liz worked in business improvement for a number of years. She also has food intolerance so has been unable to eat gluten or wheat for over 10-years.
Liz’s passion for the allergy sector is reflected in the Food Allergy Awareness Courses that Allergy Aware Kitchen supply
0118 907 6888 / Mobile: 07879 060488
Email: liz@allergyawarekitchen.co.uk
Website: www.allergyawarekitchen.co.uk