In recent years, there has been a considerable increase in cases of allergic people , especially in children and young people.
To give you an idea, in 10 years, hospital admissions due to severe allergic reactions in children have increased up to 7 times, and according to the European Academy of Allergy and Clinical Immunology (EAACI) , food allergies are a problem that affects more than 17 million people in Europe and are the main cause of mortality in children between 0 and 14 years of age.
In order to minimise the impact of these diseases, Regulation No. 1169/2011 of the European Parliament and of the Council of 25 October 2011 came into force in Spain on 13 December 2014. According to this, all hospitality businesses are obliged to provide their customers with information on allergens that their food may contain.
This means that from that date onwards, all workers must be aware of these diseases, the foods that cause them and the methods of controlling ingredients, since accidents due to allergic reactions due to traces can have very serious consequences for health, in addition to the resulting administrative sanctions.
Furthermore, if we add to all this data the fact that 7 out of 10 serious allergic reactions occur (as recognised by the European Union) when people eat out , it is essential that all workers in hospitality establishments involved in the production, marketing and distribution of food have sufficient training to keep their customers properly informed and thus avoid these situations.
Allergens and labelling are two of the issues that generate the most doubts regarding this mexico mobile phone numbers database topic. It is essential to have the necessary training to establish and implement the appropriate control measures to avoid any health problems resulting from ignorance.
This new regulation requires consumers and customers to be informed of the presence of substances that may cause food intolerances and allergies in all non-packaged foods, as well as those packaged in bulk. It is essential to know how to read these labels, both when shopping and when eating out.
Bars, restaurants, school canteens, kiosks, catering and takeaway companies, as well as any establishment that sells prepared food.
HOW TO REPORT OR READ LABELS?:
In order to provide information, workers in the hospitality sector and other establishments involved must acquire the necessary training and knowledge to ensure the health of their customers and not incur significant financial penalties that can reach €600,000. In this way, it will become less and less strange to see the content of allergens on a restaurant menu, or the way a waiter serves a dish, avoiding cross-contamination between foods with allergens. Here is an example of a label so that you can learn to interpret the acronyms and information that appear on labels.
label
Image: EL PAÍS.
At Femxa we help you to get up to date with this important information, whether you are a hospitality worker, have a business in the sector or are an individual. Adverse reactions to food, intolerances, anaphylaxis , legislation on food information and preparation of menus are just some of the knowledge you will acquire with this free online course .
DO YOU WANT TO ACCESS THE COURSE? You can do so directly here: Courses on allergens and food intolerances
If you have any questions and would prefer to contact us, we will be happy to help you and provide you with more information by calling 900 100 957 or writing a comment just below this article.