Recent headlines have brought the issue into sharp focus, such as the deeply troubling incident where an airline passenger, despite explicitly informing the crew of her severe shellfish allergy, was still served shrimp mid-flight. The result could have been fatal.
This shocking case highlights the dangers of complacency and miscommunication in handling food allergies.
Whether you're running a high-end restaurant, a casual café, a food van, or an airline catering service, there are critical reasons to be scrupulously careful about allergies:
1. Allergies Can Kill—Fast
Food allergies aren't mere intolerances or preferences—they are medical emergencies waiting to happen. A single mistake can cause anaphylaxis, a rapid-onset, life-threatening reaction. For people with allergies to peanuts, shellfish, eggs, or dairy, even trace amounts can be enough to trigger a reaction.
2. Clear Labelling and Communication Are Essential
One of the biggest failings in many food service settings is poor communication—between kitchen staff and servers, or between ground crew and in-flight attendants. Menus should always clearly mark allergens, and verbal communication must be taken seriously. If a diner discloses a life-threatening allergy, staff must ensure their meal is prepared separately, with no cross-contamination.
3. Trust Is Everything
Customers who live with food allergies must constantly put their trust in strangers when they dine out. Breaching that trust is not just a health risk—it damages your reputation. Businesses that fail to handle allergy concerns properly often face backlash, legal action, and loss of customer confidence.
4. Training Is Non-Negotiable
Every staff member, from head chef to weekend temp, must be trained in food allergy protocols. This includes understanding allergens, avoiding cross-contamination, reading ingredient labels carefully, and taking allergy notifications seriously. A lapse in training can cost a life.
5. Legal Responsibilities
In the UK, Natasha’s Law, introduced after the tragic death of teenager Natasha Ednan-Laperouse due to a mislabelled sandwich, requires clear labelling of allergens on pre-packed for direct sale (PPDS) food. Non-compliance not only invites severe penalties but shows a disregard for public safety.
6. You Are Responsible, Even in the Air
The recent incident involving shrimp being served to a passenger who had disclosed her allergy shows that even at 35,000 feet, there is no excuse. Catering teams, flight attendants, and food businesses providing airline meals must ensure information is properly passed on and acted upon.
Conclusion
Food allergies are not an afterthought—they are central to food safety. In a world of increasing dietary sensitivities and growing public awareness, food businesses must be rigorous, respectful, and responsible. A simple slip can have tragic consequences, but with proper systems, staff training, and clear labelling, such risks can be avoided.
Whether you're on the ground or in the sky, one golden rule should apply: if a customer says it could kill them, believe them—and act accordingly.
For more information on allergy compliance in the UK, visit the Food Standards Agency (FSA) website or check out allergy training courses through accredited providers.