Allergy management

There are 14 allergens that are commonly communicated in the UK. This includes nuts, milk, eggs and more. However, people can be allergic to a whole range of foods, including apples, kiwi and tomatoes.

The smallest amount of an allergen can cause a reaction (for example, cross-contact when toasting bread.)

Symptoms can range from mild discomfort to anaphylaxis and death.

Unlike bacteria, allergens are not destroyed by heat. This means that there can be cross-contact contamination on cooking equipment, such as on grills, or from the use of the same frying oil. Only effective cleaning removes allergens from surfaces, equipment and hands.

Children can be bullied due to food allergy. Plan ahead to make sure food and drink options are inclusive, so everyone has access to safe and suitable choices.

Core Principles

• Ask about allergies for any activity where food is being prepared and served. Use the Activity Information Form to collect allergen information. Make sure this information is up to date before each activity.
• Design menus that consider allergens (for example only having breakfast cereals which are nut-free, controlling access to milk and providing dairy alternatives)
• Buy food from reputable suppliers and keep a list of ingredients for each food item.
• Use good hygiene practices to reduce the risk of cross-contamination.
• Know the ingredients for all dishes, including any ‘may contain’ statements.
• Make an allergy matrix for large-scale operations. Update this if there are any changes to the ingredients being used.
• Share processes with anyone handling food. Knowledge can save lives.
• Create an individual support plan for anyone with severe allergies. Get experienced support where needed.

1. Planning Before the Event

• If someone has a severe food allergy, communicate beforehand that certain foods must not be brought to an activity (for example, a packed lunch for a hike).
• Make and document an Allergen Management Plan:

-          Identify safe menu options.

-          Plan separate areas to prepare allergen-free meals.

-          Have emergency medication (e.g auto-injectors) available, and a trained adult use them.

-          Agree and communicate how you will identify participants with allergies. (for example, if on a large camp with central catering, how will the servers know which participants have allergies?)

2. Food Storage & Preparation

• Prevent cross-contamination:

-          Use separate utensils, chopping boards, and cooking areas for allergen-free food.

-          Clean surfaces thoroughly between tasks.

-          Store allergen-free food in sealed, labelled containers away from other foods.

Wash hands before preparing allergen-free food. Antibacterial gels do not remove allergens.

• Keep packaging for all ingredients so that everyone can easily check the allergen information.

3. Serving & Supervision

• Label all food clearly at serving points. Use separate serving utensils for each dish.
• Brief anyone serving food to never guess ingredients. They must check labels or ask the person who has cooked or prepared the food.
• Let people check the packaging themselves before eating.

4. Emergency Preparedness

• Train volunteers to recognise anaphylaxis and use auto-injectors. Provide refresher training, even where volunteers hold current First Response learning. You can ask Scout First Response trainer to support this.
• Keep emergency contact details accessible.
• Have a clear escalation plan. Call 999 immediately for any signs of anaphylactic reaction including swollen tongue, difficulty swallowing or breathing, feeling faint or confused, and loss of consciousness.
• Record any incidents and near misses, and report to UK Headquarters when needed. Review each incident to identify any learning that could prevent a similar incident.

Natasha's Law requires food businesses to provide a full ingredients list on any food which is sealed. You should follow the principles of this law even if your group is not considered a food business.