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According to the latest statistics, it is likely that there will be at least one severely allergic child in every school in the UK.
It is therefore vital that all school caterers have a clear understanding of food allergies and can work with staff, parents and students to ensure that school meals are safe and worry-free.
A study on the Isle of Wight published in 2002 showed that more than one child in 70 is likely to be allergic to peanuts, tree nuts or both. Figures for other allergens are harder to come by.
A small but significant number are allergic to other foods, such as egg, milk, kiwi fruit, fish, shellfish, wheat and soya.
So how can you allergy- proof your kitchen?
- Adopt consistent measures when labelling dishes or creating menus. For example, if a dish contains nuts, you could indicate this with a letter N. But make sure you stick to this every time to avoid confusion. And make sure all students know what the letter N means.
- Rename recipes to highlight hidden ingredients where possible. For example, a crumble that uses nuts could be renamed: Apple and sultana nut crumble.
- Cross-contamination can occur at any stage of food production, from factory to serving hatch. For people with severe allergies, the mistaken transfer of small amounts of a food from a different product could be serious so always check the label. 'May contain' warnings signify that there is a chance the product has come into contact with other foods produced in the same factory.
- In the kitchen, try to keep foods containing major allergens in separate areas to the other foods. Label everything clearly.
- Do not re-use oil that has been used for frying allergen-containing foods such as nut burgers.
- Avoid using the same utensils for different foods without washing them thoroughly first. Maintain a high standard of hygiene to ensure that traces of an allergen are not
transferred through hands, spoons or plates.
- Never let the contents of a serving spoon drip into a neighbouring dish. Buffet style, "help yourself" lunches may pose particular risks in this respect.
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Almond essence should be avoided by anyone allergic to almonds
Hummus - made with sesame seeds and chick peas
Hydrolysed vegetable protein (HVP) - normally derived from soya or wheat, but there is a small possibility that the source could be peanut. If you are in any doubt, contact the manufacturer
Marzipan - a paste of ground almonds and sugar
Nougat - a confectionary product made from nuts
Pesto - an Italian sauce which is sometimes made with cashew nuts. It can also be made using pine nuts which have been reclassified as seeds.
Praline - a nut product
Satay - an Oriental sauce made with peanuts
Tahini - made with sesame seeds
Worcester sauce - sometimes has nut or fish products among the ingredients |
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