Abstract
Summary Purpose This project aimed to investigate allergen information practices of food businesses selling non-prepacked foods after the implementation of the new Swiss food law in May 2017. Methods A cross-sectional telephone survey was conducted with food businesses selling non-prepacked foods in Switzerland. A short, standardised questionnaire was developed in German, based on previous research and literature. It was subsequently translated into French and Italian. Altogether, 882 businesses (restaurants, dairies, butcher shops and bakeries) were contacted, of which 387 were willing to participate. SPSS® (IBM, Armonk, NY, USA) was used for statistical analyses. Results The vast majority (86.0%) of food businesses provides oral allergen information. Only 14.0% currently provide written allergen information to the customer, either upfront or on request. The most frequently used labelling system in written allergen declaration was naming all ingredients (35.2%). A significant number (39.8%) do not place a notice on how to obtain allergen information, although this is a legal requirement in Switzerland when not providing written information upfront. Conclusion So far, not all food businesses have been complying with the new Swiss food law on allergen information of non-prepacked food. Therefore, awareness of the legal obligations around communicating allergen information as well as the verification of its implementation should be enhanced. To meet the needs of consumers and avoid reactions, some form of written allergen information should be promoted. Giving this information on request might encourage communication between customer and staff, thus providing an extra measure of verification.
Highlights
An estimated 1–10% of the Swiss population suffers from food allergies and around 15–20% from intolerances [1,2,3]
So far, not all food businesses have been complying with the new Swiss food law on allergen information of non-prepacked food
Whereas symptoms of food intolerance are mostly local and typically affect the gastrointestinal tract, allergic reactions vary from mild skin reactions to a potentially life-threatening anaphylactic shock
Summary
An estimated 1–10% of the Swiss population suffers from food allergies and around 15–20% from intolerances [1,2,3]. Whereas symptoms of food intolerance are mostly local and typically affect the gastrointestinal tract, allergic reactions vary from mild skin reactions to a potentially life-threatening anaphylactic shock. For these persons, eating out represents a particular challenge. A review reports that 21–31% of allergic food reactions occur in restaurants [4] According to the European Anaphylaxis registry, 4.7% of recorded anaphylaxis cases in children and adolescents were located in restaurants [5].
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