{"id":1817,"date":"2019-11-20T12:20:38","date_gmt":"2019-11-20T12:20:38","guid":{"rendered":"https:\/\/sites.manchester.ac.uk\/foodallergens\/?page_id=1817"},"modified":"2019-11-20T13:02:43","modified_gmt":"2019-11-20T13:02:43","slug":"risk-communication","status":"publish","type":"page","link":"https:\/\/sites.manchester.ac.uk\/foodallergens\/information-for-food-businesses\/manufacturing\/risk-communication\/","title":{"rendered":"Risk communication"},"content":{"rendered":"

[et_pb_section bb_built=”1″ admin_label=”section” fullwidth=”on” next_background_color=”#000000″ global_module=”322″][et_pb_fullwidth_menu global_parent=”322″ _builder_version=”3.0.106″ menu_id=”7″ submenu_direction=”downwards” fullwidth_menu=”off” background_layout=”dark” module_class=”main-navigation” \/][\/et_pb_section][et_pb_section bb_built=”1″ fullwidth=”off” specialty=”off” transparent_background=”off” allow_player_pause=”off” inner_shadow=”off” parallax=”off” parallax_method=”on” make_fullwidth=”off” use_custom_width=”off” width_unit=”on” make_equal=”off” use_custom_gutter=”off” custom_padding=”||0px|” prev_background_color=”#ffffff” next_background_color=”#ffffff”][et_pb_row allow_player_pause=”off” parallax=”off” parallax_method=”on” parallax_1=”off” parallax_method_1=”off” make_fullwidth=”off” use_custom_width=”off” width_unit=”on” use_custom_gutter=”off” make_equal=”off” custom_margin=”||0px|” custom_padding=”||0px|” module_class=”breadcrumbs-row” background_position=”top_left” background_repeat=”repeat” background_size=”initial”][et_pb_column type=”4_4″][et_pb_text admin_label=”Breadcrumbs (do not remove)” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid” module_class=”breadcrumbs” custom_css_main_element=”border-bottom: 1px solid #ececed;” module_alignment=”left” background_position=”top_left” background_repeat=”repeat” background_size=”initial”]<\/p>\nFood Allergens<\/a><\/span><\/span>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section bb_built=”1″ fullwidth=”off” specialty=”on” transparent_background=”off” allow_player_pause=”off” inner_shadow=”off” parallax=”off” parallax_method=”on” parallax_1=”off” parallax_method_1=”off” parallax_2=”off” parallax_method_2=”off” make_fullwidth=”off” use_custom_width=”off” width_unit=”on” make_equal=”off” use_custom_gutter=”on” gutter_width=”2″ prev_background_color=”#ffffff” next_background_color=”#1d1d1d”][et_pb_column type=”1_3″][et_pb_sidebar admin_label=”Left Nav Sidebar” area=”et_pb_widget_area_1″ orientation=”left” remove_border=”on” background_layout=”light” module_id=”left-nav-menu” show_border=”off” \/][\/et_pb_column][et_pb_column type=”2_3″ specialty_columns=”2″][et_pb_row_inner admin_label=”Row”][et_pb_column_inner type=”4_4″ saved_specialty_column_type=”2_3″][et_pb_text background_layout=”light” text_orientation=”left” use_border_color=”off” module_alignment=”left” background_position=”top_left” background_repeat=”repeat” background_size=”initial” _builder_version=”3.17.6″]<\/p>\n

Risk communication<\/h1>\n

After you have assessed the risk of cross contact with allergens, and where possible eliminated or reduced the risk, you need to decide whether or not precautionary labelling is appropriate.<\/p>\n

\"YoungAllergic consumers need ingredient information, which is easy to find, read and understand. Any allergen cross-contact, which has proved impossible to control, should be made clear.<\/p>\n

Precautionary labelling<\/h2>\n

You should only use precautionary labelling (including \u2018may contain\u2019 statements) where there is a demonstrable and significant risk of allergen cross-contact. You should never use precautionary labelling as a substitute for good manufacturing practice.<\/p>\n

Several national guidelines<\/a> provide detailed advice on how you can communicate the allergen risk to you consumers by the product label.<\/p>\n

Most recommend to use simple phrases such as \u2018May contain X\u2019 or \u2018May be present: X\u2019 for precautionary labelling.<\/p>\n

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In addition to communicating with your consumers via the label you may choose to provide additional information via a consumer careline.  You are welcome to print out and use the pdf file: <\/p>\n

Consumers at risk from severe food allergies need to avoid these foods, often even if present in trace quantities. Even accidental trace cross contact may cause them to suffer a severe or life-threatening allergic reaction.<\/p>\n

It is very important that they know exactly what is in the food they eat. Many know that they should not eat out in restaurants or from takeaways. Instead they look to factory produced foods, and in particular meal solutions, ready to eat and home baking ideas.<\/p>\n

It is likely that a food manufacturers care line staff will receive enquiries from a consumer:<\/p>\n