What are the 14 food allergens? | Food Safety Training | iHASCO
Any food can cause a food allergy, but most intolerances and allergies are linked to: Milk, Eggs, Soya, Peanuts, Celery, Mustard, Sesame, Fish, Shellfish or molluscs, Crustaceans, Lupin, Gluten, Sulphur dioxide and sulphites and, tree nuts.
Allergic reactions can present themselves in a number of ways. It is so important for employees to be aware of any food allergies their customers may have, foods are labelled clearly and handled, stored and cooked with particular care.
To find out more about a range of Food Safety courses, including our Food Allergy Awareness Training, follow the link below...
www.ihasco.co.uk/courses/food...
---------------------------------------------------------------------------------------------------------------
VIDEO TRANSCRIPT:
Any food can cause a food allergy but most intolerances and allergies are linked to:
Milk, Eggs, Soya, Peanuts, Celery, Mustard, Sesame, Fish, Shellfish or mollusks like mussels, whelks, oysters, snails and squid. Crustaceans, like prawns, crabs, lobster and crayfish. Lupin - lupin seeds and flour can be found in types of bread, pastries and pasta. Gluten - in wheat based products. Sulfur dioxide and sulfites - which are commonly used as preservatives to prevent browning or discolouration. And tree nuts which includes almonds, hazelnuts, walnuts, brazil nuts, cashews, pecans, pistachios and macadamia nuts
Allergic reactions can present themselves in a number of ways but the common symptoms of an allergic reaction are:
• tingling or swelling of the mouth nose or throat,
• cramp pains,
• difficulty breathing,
• ashes,
• vomiting,
• and diarrhoea.
Severe allergic reactions cause a person to go into anaphylactic shock. Which means a person's blood pressure and heart rate become dangerously slow. Without the right treatment, a person can die within minutes. This is why it is so important for you to be aware of any food allergies your customers may have and to ensure that allergenic foods are labelled clearly and handled, stored and cooked with particular care.
Пікірлер: 22
when i used to invite friend for dinner I always tell them what in the my food for these reason. This is very delicate.
I have all those symptoms I was in the hospital two times this year
I think many times what we call an allergie is actually a buildup of things that on a micro scale is needed or at least tolerated in the body but in larger amounts are toxic or deadly . I started having a reaction to eggs and onions after eating egg sandwiches every single day for years , and I became so sensitive that I almost died from not being able to breathe from a very small amount . But I did an elimination diet to figure it out and by not eating that for several years have become much less sensitive ! I think the culprit was a buildup of sulfur . I just wanted to let people know that there sensitivity , maybe reversable , by eliminating the rite foods !
@Sophisticated8
2 жыл бұрын
I didn’t know eggs were part of the allergies too and wheat bread I will get rid of the bread my face is swollen and hurting
@Nutrizenhealth
2 ай бұрын
This is true for intolerances (sensitivity reactions), not true allergies sadly, which is sadly often used interchangeably
@SendingFreedomTM
Ай бұрын
@@Nutrizenhealthyeah and food allergies are no fucking joke. I almost died this weekend due to ignoring mild allergy not knowing anytime could be your last
@SendingFreedomTM
Ай бұрын
@@Sophisticated8that’s because most wheat problems are not allergies but are still deadly due to gluten immune response. It can be equally as deadly. Allergy is scientifically identified it is labeled as an IgE response
@Sophisticated8
Ай бұрын
@@SendingFreedomTM I became allergic to shrimp 🦐 so I decided not to eat shellfish 🦞 at all my face would break out in puss bumps so I started eliminating things one by one that’s when I seen it was the shrimp 🍤
What is needed is an Europe wide agreement on food labelling on pre-packed food and on menus. There are 14 common allergens so why not number them in order of prevalence. All food sellers could then print the number or numbers relevant to the allergen on the package or menu. No more searching through lists of ingredients! People with food allergies would know the number or numbers relevant to them and avoid foods labelled with those numbers. It would save so much time in the supermarket and in the restaurant - seems simple to me!
I would bet it’s the emulsifiers.
What about legumes
What about Alpha Gal?
👍
I'm allergic to melons
@bob..956
Жыл бұрын
Sadly I’m allergic to strawberries
I'm new
Plus 90% of all packaged goods, tinned products, dairy products and deli goods in supermarkets. Get real.
you all talk about trigger food and no one talks about safe food ur wothless
@ehm-wg8pd
2 ай бұрын
manners