Improved protection for allergic consumers when dining out
- Period: 2024-01-01
Ownership
Overview
Allergic consumers rely on ingredient information to avoid allergens and prevent reactions. However, in Canada, foods served in food service establishments are not required to disclose allergen information, making eating out risky for allergic consumers. The aim of this project is to contribute to the development and implementation of best practices for allergen management in FSEs, in order to improve the safety of allergic consumers in Canada.
Additional information
The project is carried out in partnership with Food Allergy Canada.
Project presentation
Food allergic reactions in restaurant settings are regularly reported, including fatalities. The risk of dining out with food allergies is well documented, and is in part attributed to insufficient regulatory oversight. The objectives of this review were to (i) present scientific evidence characterizing the risk of dining out with food allergies, (ii) describe advances in proposed management mechanisms to mitigate this risk, and (iii) outline gaps in existing practices and regulations related to food allergen management in foodservice operations. Scientific publications (n=60) and laws/regulations from different jurisdictions (n=20) related to food allergy and food allergens management in foodservice operations were systematically retrieved and reviewed. Although the inherent nature of these operations poses challenges to the implementation of allergen control measures, evidence suggests that food-allergic consumers will continue to be at risk unless more stringent regulatory requirements, particularly related to communication with diners and between staff members, are adopted.
