Analyzing Allergies and Intolerances in Food & Beverage Operations

This report delves into the critical aspects of managing food allergies and intolerances within the food and beverage sector, a vital component of the hospitality industry. It highlights the differences between food allergies, where the immune system reacts to harmless foods, and food intolerances, involving chemical reactions. Common symptoms are discussed, emphasizing the importance of providing customers with accurate information to ensure safe food choices. The report references allergen labeling laws, including Natasha’s Law, which mandates comprehensive ingredient and allergen labeling for pre-packed foods made on-premises. Personal experiences from restaurant training are shared, illustrating practical strategies for communicating with customers about allergies and preventing cross-contamination. The report concludes by stressing the need for restaurant authorities to implement measures that protect customers from potential harm caused by allergens and intolerances, reinforcing the importance of continuous learning and awareness in the hospitality industry. Desklib offers a wealth of resources, including solved assignments and past papers, to support students in this field.

Food and Beverage
Operations

Contents
INTRODUCTION...............................................................................................................3
MAIN BODY.......................................................................................................................3
CONCLUSION...................................................................................................................4
REFERENCES..................................................................................................................5

INTRODUCTION
The food and beverage management can be referred to as the segment of
hospitality industry which mainly focuses on the operations in the hotels, restaurants,
resorts, and many others. There are different types of operations which are held within
this segment which includes plate service, buffet, family style service and many others.
It is regarded as the essential segment of the hospitality industry as this sector is
incomplete without the food and beverages (Bartuzi, Lis and Żbikowska-Gotz, 2020).
This report will deal with the topic allergies and intolerances and its importance within
the industry.
MAIN BODY
The food allergy may occur when immune system of the individual reacts to the
harmless food ranges. The food tolerance may occur when a body have the chemical
reaction to eating the particular drink or food. There are some of the common symptoms
of the food allergy and intolerance which includes stomach pain, nausea, heartburn,
vomiting, diarrhoea and many others. Whenever any individual has this, it is essential
that it has all information needed to make the choices of food safe. There are allergen
labelling as well as information laws which makes the food businesses subject to
provide the information about what is included in food. The food standard agency is
mainly responsible for the allergen labelling and also providing relevant guidance to the
consumers with the food hypersensitivity that includes intolerance, food allergy and
coeliac disease (JG, LM and Gómez-Candela, 2018). There are different ways in which
the allergen information can be shared with the customers which includes firstly in
prepacked foods wherein allergens can be communicated by making it italic, bold or
may be coloured type. The second is in non-prepacked food in which the businesses
must provide the allergen information of any loose item and then is prepacked for the
direct sale in which the law does not offer to provide the allergen information on
packaging. However, from October 1, 2021, the PPDS is required to have the label
which displays the list of full ingredients with the emphasises on the allergenic
ingredients on it (Koleilat, 2017). It is important that this industry communicate the
allergy and intolerance food ingredients to the customers so that no harm is caused to

them and they are being provided with relevant information on the same. It must spread
the information regarding it to the consumers so that they can safe food choices
(Commins, 2019). There is a Natasha’s law which requires the companies to provide full
ingredients as well as allergen labelling on every food which is made on their premises
and the pre-packed food which is used for direct sale. This law emphasizes on the food
companies that they must prepare the fresh food on the site and they have to set show
the whole list of ingredients of all its products to the customers at the time of sale.
Different allergen items include celery, crustaceans like prawns, lobsters and crabs,
milk, lupin, sesame, sulphites, eggs, fish and many others.
When I was taking training in the restaurant as well as undergoing my course, I
came across many instances when it was essential that the food which is being
provided or consumed by the customers are subject to the information relating to food
allergies and intolerances. I was given training in the restaurant where I served as
waiter and learnt that I must communicate with the customer regarding the food
allergies so that I can speak to them about it and prevent the usage of it in their food. I
even suggested the restaurant authority that there must be a form kept on each of the
table wherein the customers have to fill in their details before placing the order
regarding any intolerance or allergy from food so that no harm is caused to them and
the harmless food is served to them. I enjoyed working in a restaurant and learning
about the allergen and intolerance food as it helps me in gaining the insight of what can
harm the customers. During my course, I even realised that there are mainly fourteen
allergens which can cause allergy or intolerance to the people and I learnt them
thoroughly so that I can take care of it in near future when serving the customers and
working in this industry. This topic is very essential for me when I will be working in the
hospitality industry as it will help in serving the customers effectively and also provide
me the details of what can harm the customers. I also read about this topic from various
articles and books which are written by expert authors as they helped me in making my
concepts clear about the allergies and intolerances in food.
CONCLUSION
It is concluded from this report that there are different types of allergies and
intolerance in the food ingredients which may cause harm to the people as their immune

system may get reacted by the harmless food. There are different approaches which
may be taken by the restaurant authority in order to take care of it so that the people do
not get harm from these allergen and intolerant foods.

REFERENCES
Books and Journals
Bartuzi, Z., Lis, K. and Żbikowska-Gotz, M., 2020. The role of assay for allergen specific
immunoglobulin G in the diagnosis of food allergy and intolerance. Alergologia
Polska-Polish Journal of Allergology. 7(2). pp.81-87.
Commins, S.P., 2019. Food intolerance and food allergy in adults: an overview.
JG, R.S., LM, B.L. and Gómez-Candela, C., 2018. A global vision of adverse reactions
to foods: food allergy and food intolerance. Nutricion hospitalaria. 35(Spec
No4), pp.102-108.
Koleilat, A., 2017. Food intolerance. Clinical Immunology. 113(5). pp.832-836.