In the UK, 1-2% of the adult population have allergies and intolerances. Therefore, it’s important for employers and employees to work together to create a safe working environment for people with allergies.
There are 14 food allergens listed in food allergen labelling regulations that are recognised as the most common ingredients that cause food allergies and intolerances.
Managers should conduct individual workplace risk assessments for employees with food allergies. This involves finding out about the employee’s food allergy history and what steps can be taken to ensure they can avoid their allergens in the workplace. Providing a safe storage area for staff with food allergies to keep their own food could be an outcome of the risk assessment.
There is a risk assessment template on EEC in the non-secure medical area called Food Allergies (Staff). Once completed, the risk assessment should be shared with colleagues who regularly work with the staff member and local first aiders. Any information shared about an employee’s allergies should only be done with their explicit permission, to respect their privacy.
It is also recommended that employees with allergies discuss their condition with their manager as soon as they are aware of it to facilitate their risk assessment and the creation of a safer working environment.
Learn more:
Allergies In the Workplace | Anaphylaxis UK
The 14 Major Food Allergens | Anaphylaxis UK
First Aid Policy
First aid Guidance
