Food Hypersensitivity (FHS) Paper – Update on Workstreams and Recommended Next Steps

Expert Panel Member and Paper Contributor

https://www.food.gov.uk/print/pdf/node/9801

Abstract
1.1 This paper updates the Board on the work carried out as part of the Food Hypersensitivity
(FHS) Programme and the proposed approach for the next phase.
1.2 The Board is asked to:
Consider the progress of FHS work to date and note plans for the transition to phase two
Endorse our proposed focus on three priorities for phase two:
a) improving Precautionary Allergen Labelling (PAL) through a more standardised approach,
more support for food businesses to apply PAL when necessary and improving allergen cross-
contact risk management.
b) a new workstream to improve allergen management and information to consumers in the 'non-
prepacked' sector – i.e., food prepared on request in businesses such as restaurants and
takeaways.
c) continued focus on improving our understanding of the causes and impacts of FHS reactions.
Note the options considered but not identified to take forward as priorities at this time, how we
propose to meet the objectives for the workstreams in alternative ways and any further work
required:
a) A food allergy safety rating scheme for food businesses, similar to the FHRS scheme.
b) Changes to the current legislative requirements on allergen information for non-prepacked food
(but see recommendation on civil sanctions at 4.30).
c) A central reporting tool for consumers to report 'near miss' reactions directly to the FSA