Allergen-related incidents fall by a quarter since 2019

Allergen-related incidents have dropped by almost a quarter since 2019, according to a joint report by the Food Standards Agency (FSA) and Food Standards Scotland (FSS). 

Trade body UKHospitality (UKH) welcomed yesterday's (27 June) publication of the Our Food 2021 report, which stands as the first comprehensive assessment of food standards in the UK. However, spokespeople for UKH said the research comes at a "challenging" time for the hospitality industry, as it continues down the road to post-pandemic recovery. 

The report also notes that 97% of food businesses in England, Wales and Northern Ireland, and 94% in Scotland, received a satisfactory or higher rating under the Food Hygiene Rating schemes. In fact, three-quarters of food businesses in England, Wales and Northern Ireland received the highest possible rating. 

"Food safety is a key element of the UKH agenda and although our industry faced numerous challenges during Covid, serving our customers safe and healthy food always remained a priority," says Kate Nicholls, CEO of UKH. 

"Indeed, it was during the difficult past two years that the hospitality sector implemented two major pieces of food labelling legislation: Natasha's Law allergen labelling and, in England, menu calorie labelling," adds the CEO. 

"We're delighted, therefore, that this new report reveals allergen-related incidents have fallen by nearly a quarter compared to 2019. This of course reflects the fact that many hospitality businesses were closed for part of this period, but also illustrates that the sector is stepping up in this area, and recognises the continued and ongoing importance of communicating allergen information. 

"UKH will continue to work closely with the FSA and FSS to maintain and improve the high food standards that exist in hospitality."

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