Avoid risky situations: learn all about food allergies

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Written by Mariam Garcia
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In recent years, there has been a considerable increase in cases of allergic people , especially in children and young people.

To give you an idea, in 10 years, hospital admissions due to severe allergic reactions in children have increased up to 7 times, and according to the European Academy of Allergy and Clinical Immunology (EAACI) , food allergies are a problem that affects more than 17 million people in Europe and are the main cause of mortality in children between 0 and 14 years of age.

In order to minimise the impact of these ivory coast phone data diseases, Regulation No. 1169/2011 of the European Parliament and of the Council of 25 October 2011 came into force in Spain on 13 December 2014. According to this, all hospitality businesses are obliged to provide their customers with information on allergens that their food may contain.

This means that from that date onwards, all workers must be aware of these diseases, the foods that cause them and the methods of controlling ingredients, since accidents due to allergic reactions due to traces can have very serious consequences for health, in addition to the resulting administrative sanctions.

Furthermore, if we add to all this data the fact that 7 out of 10 serious allergic reactions occur (as recognised by the European Union) when people eat out , it is essential that all workers in hospitality establishments involved in the production, marketing and distribution of food have sufficient training to keep their customers properly informed and thus avoid these situations.