Dining Out: The Challenge for Those With a Food Allergy or Food Intolerance
- Project start date: 17 September 2012
- Project status: Completed
- Project type: Food safety
- Principal researcher/s: Safefood / Food Standards Agency Northern Ireland
Research objective
Under Regulation (EU) No 1169/2011, caterers are obliged to have allergen information proactively available for their customers. This is designed to ameliorate the risks to consumers with food allergy and intolerance. In advance of the coming into force of the legislation, Safefood conducted a survey of these consumers to ascertain their experiences when dining out.
A questionnaire was sent to the members of the primary non-governmental support organisations in Ireland (Anaphylaxis Ireland) and Northern Ireland (Allergy NI). The majority of respondents were guardians of young children (especially mothers). Most responses concerned those who were unique in their own families in having food allergy / intolerance. The vast majority had been medically diagnosed, primarily in childhood, but occasionally later in life. The majority also had allergies/intolerances to two or more food allergens.
Outputs
Research report
- Title: Dining out: The challenge for those with a food allergy or food intolerance
- Publication date: 17 September 2013
- Summary: People with food allergies in Ireland and Northern Ireland face similar challenges, including cross-contamination, inadequate information, and frequent refusals in commercial food establishments.
- Findings:
Overall, the experiences of people with food allergy in Ireland and Northern Ireland were similar. The majority of adverse reactions that happened outside the home took place in a commercial food establishment. Respondents cited a lack of control of cross contamination as being the chief cause of adverse reactions. They also highlighted a lack of adequate information provided by the catering staff. This will be unacceptable under the impending legislation).
Almost a third of all respondents reported having been refused service during 2012 and most of those had been refused more than once with a lack of knowledge about the allergen status of the food ingredients (Ireland) or concerns about cross-contamination (Northern Ireland) underpinning most of these refusals.
Respondents favour those restaurants where they will be courteously and safely accommodated and cross contamination from allergens is controlled. Therefore, there are both legal and economic imperatives for caterers to ensure proper control of food allergens on their premises.
The survey showed that people with food allergy or intolerance dine out as often as the reset of the population, despite the increased risks and challenges.
- Recommendations:
The survey highlighted the need to ensure that frontline staff are sufficiently trained and updated in all aspects of food allergen control.
You can download the report below.
Dining out: The challenge for those with a food allergy or food intolerance - Northern Ireland [PDF]
