University of Winchester – Certificate of Achievement, GOLD

PRESS RELEASE

The University of Winchester is awarded Gold Standard, ‘Certificate of Achievement’ for their Food Allergy Awareness program

2015.05.17 Uof Winchester

 

The University of Winchester has always adopted a proactive approach when providing for their students, staff and visitors.  This has won them several awards over the years especially in relation to their sustainability policies.  When the NEW food allergy labelling regulations were about to come into force, David Morton, Catering Manager at the University decided to be a trail blazer and set the standard for other Universities to follow.  The aim was to provide an inclusive policy for students with special dietary requirements to ensure they felt safe in their environment and guaranteeing they always have a choice.

In conjunction with the Food Allergy Training Consultancy the University has adapted its menus, reviewed and trained all food handlers to CIEH, Level 2 Food Allergy Aware certification standard.  Because of this the Food Allergy Training Consultancy has awarded the University of Winchester a Gold Standard ‘Certificate of Achievement’  By investing in their staff and resources the University ensures they can provide not only a safe meal, but a positive dining experience for the food allergy, food intolerant and coeliac customer.

The University actively promotes their allergen policy at student open days, events and on their website including a dedicated email address to contact the catering team with any requests and concerns they may have.  For the last two years the University has also supported the Anaphylaxis Campaign on their Orange Wig Day to actively highlight the issues of severe allergic reactions.

David Morton Catering Manager at the University stated

“The University of Winchester catering team have always taken its role in food service seriously; whether it is ensuring that we only use ethical, meat in our recipes, support local suppliers and producers in sustainable practices or providing a diverse choice for those from different cultural and religious backgrounds.

At the outset we wrongly believed, like most caterers that we had a good knowledge and understanding of the main allergens. However, it became clear that we had just touched the surface; literally. When we learnt about potential cross contamination through deep fat fryers, clothing and incorrect storage methods, not to mention obscure allergens such as sulphur dioxide or lupin, we knew it was crucially important to get it right every time.  

We now treat our allergen based food very differently, in fact much like we treat raw meat and cooked meat; completely separately. Thereby, ensuring that when they finally come together for a dish we can accurately state the ingredients for our “free from” customers 

The training that Caroline Benjamin and her team provided has been invaluable to us. It ensures that we now not only better understand the needs of customers, but by developing new allergen ideas and recipes we can ensure that Free From food is an option and not just an afterthought” 

Benjamin stated

This is a great achievement by the University and shows their commitment to inclusivity to all their students and customers no matter what their dietary requirements”

read more……

The journey started in April 2014, 9 months prior to the new regulations being in place the University  in conjunction with the Food Allergy Training Consultancy (FATC)  ran workshops with their staff , giving them the opportunity to participate in the creation of the policy, enabling them to take ownership and understand their responsibilities when serving the food allergy, intolerant or coeliac customer.  Work groups were set up for each outlet, to develop procedures relevant to their own areas.  Caroline Benjamin, Consultant for the Food Allergy Training Consultancy undertook a thorough review of the menus in each outlet, looking at how adaptations could be made to eliminate allergens where appropriate or seeking out alternative products to ensure a choice is always available.

It was important that we did not detract from the taste when making changes to a menu item, for example celery is one of the 14 major allergens and affects 1% of the population, it is however used as a base in many sauces, so decisions were made if an ingredient was crucial then rigorous procedures would be in place, to cover labelling, storage and preparation procedures to reduce cross contamination risks.

Practices were reviewed within all kitchens and serving areas, and an exclusive area for gluten free preparation was made available in the main kitchen.  Staff now have a greater understanding of cross contamination and in those areas where it is difficult to have a restricted allergen area processes are in place to ensure that safe preparation can take place when preparing an allergen free menu item.

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Gill Sanger, Training & Quality Controller with her Management team accepting the Gold Standard ‘Certificate of Achievement’

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Food Allergy Training Consultancy 

Caroline Benjamin is intolerance to gluten and dairy and based in Hampshire. Over the last 14 years, her experiences of eating out have resulted in minimal choice, high costs and a lack of knowledge on the consequences of serving food containing allergens. This combined with the major changes to food laws, has seen Caroline establish herself as a ‘one-stop-shop’ on all things food allergy related.   As a result she has created the Food Allergy Training Consultancy to help food businesses and venues improve their product offering and knowledge, and prepare for major changes to EU food labelling legislation.

University of Winchester – Background

The University of Winchester is based in the heart of Hampshire and is currently celebrating 175 years of providing excellence in Higher Education.  A values-driven institution, which offers excellent programmes of study, sustained by teaching and research of the highest quality.  The University delights in diversity and is committed to creating a safe and supportive working environment for all its staff and students.  And in addition to this the University aims to provide a healthy sustainable lifestyle, whilst maintaining service and value for money for all their customers.

“University of Winchester ranked among the top 20 universities in England for overall satisfaction in the National Student Survey 2014.

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FATC Caroline Benjamin consultancy@fatc.co.uk 07732 637292
University of Winchester David Morton david.morton@winchester.ac.uk 01962 827676

 Images: Please email consultancy@fatc.co.uk for links to image library (copyright FATC)

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The New labelling relations

The EU Food Information Regulations (FIR) (1169/2011) was introduced on 13th December 2011, and became regulations on 13th December 2014.

 

What the new regulations include?

The main changes affect food sold loose or sold directly to the consumer by the person packing the food (known as pre-packed for direct sale) are:

  •  If the food contains any of the 14 major allergenic ingredients, this will need to be declared to consumers. This may be on labels, shelf edge, menus or verbally on request by the consumer (supported by verifiable, documentation which should be available on request).
  •  There are changes relating to food allergen products affecting pre-packed foods as below, this information needs to be available to caterers:

What types of food allergies are there?

There are currently 14 main food allergens listed in Annexe II in the  EU FIC 1169/2011

  1. Gluten containing cereals 8. Soya
  2. Crustaceans 9. Eggs
  3. Molluscs 10. Milk
  4. Fish 11. Celery
  5. Peanuts1 12. Mustard
  6. Lupin 13. Sesame
  7. Tree Nuts2 14. Sulphur dioxide3

1Although peanuts are legumes (like beans, peas, chickpeas) rather than nuts.  Allergen labelling law states peanuts are one of the 14 allergens which must be declared on labelling, and nuts (collectively – e.g. Brazils, Hazelnuts) are another. You may react to one or the other – or both.

2 almond, hazelnut, walnut, cashew, pecan nut, Brazil nut, pistachio nut and Macadamia nut (Queensland nut)

3At levels above 10mg/kg, or 10 mg/litre, expressed as SO2

What happens if a sufferer consumes something containing the substance they are allergic to?

This can vary from person to person, from slight dis-comfort and /or a rash to severe anaphylactic reactions and possible death.  It is for this reason that the EU is updating food labelling law.

Allergy Facts

  • Food allergy affects 1-2% of  adults & around 4-6% of children in the UK
  • 1 in 50 children in the UK has a nut allergy
  • Peanut allergy cases alone have tripled in the last decade
  • 30,000 cases of hospitalisation due to anaphylaxis every year
  • Coeliac disease affects around 1% of the UK population
  • Sufferers still have reactions on occasions’ and 3/4 of these happen when eating away from the home

Why are the laws changing?

The regulations have been put in place to enable the consumer to make a safe decision when purchasing foods for their consumption, in relation to any food allergies they may have.

Which companies will be affected?

The legislation covers ALL food supply business operators at ALL stages of the food supply chain, specifically relates to the provision of detailed information of food allergens contained within your product, and how you will provide this information to the end user.

Who is creating these regulations?

The European Commission, and is a European wide regulation

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