Demystifying allergen management in hospitality

Organised by Highfield Qualifications 

09:30 Welcome 

09:35 Demystifying allergen management in hospitality 

Dr Lisa Ackerley, Strategic Food Safety Advisor for Public Health Company Ltd

10:20 Comfort break

10:30 Q&A 

11:00 Finish

Highfield's 2021 food safety conference will be held virtually over 3 days in a series of live webinar broadcasts, bringing together some of the world’s leading food safety experts and organisations.

As the world continues to fight the COVID-19 pandemic, we know that maintaining consumer trust in food safety is going to be an essential part of the food industry's recovery and growth in the months and years to come. 

Supported by the Institute of Food Science and Technology (IFST) and RHE Global, this year's virtual conference is aimed at professionals working in food retail, food manufacturing, food service and catering, as well as food safety tutors and environmental health officers.

Demystifying allergen management in hospitality

Allergen management needs to be embedded in food safety culture in every food business. However, it is important to be very clear about where allergens sit in relation to HACCP or a business’ food safety management system; whilst food allergens are a hazard to some, they are a source of nourishment to others. Apart from the 14 allergens listed in law, many other foods are allergenic to some – for example, strawberries, kiwi, onions, garlic, and mushrooms. 

Everyday controls needed such as hand washing, cleaning and tidy dry store management should be in place anyway. But as hospitality is different to manufacturing; it would be very rare for a small catering company to be able to control food allergens through dedicated production lines, equipment, and utensils. 

For this reason, for allergic customers visiting hospitality venues, their safety depends on a number of specific processes which are implemented specially following the initial dialogue with the customer. 

During this presentation, Lisa clears-up the myths of purple chopping boards and allergen shelves amongst others and gets to grips with what really matters to keep customers safe.

Speaker: Dr Lisa Ackerley, Strategic Food Safety Advisor, Public Health Company

Dr Lisa Ackerley has been a Chartered Environmental Health Practitioner for over 35 years and her work has taken her on some very interesting journeys. Ever since studying towards her PhD, Lisa has been passionate about making a difference to public health by ensuring hygiene issues are easy to understand for consumers, Environmental Health Practitioners, and businesses.

Dr Lisa Ackerley is a strategic adviser in the commercial food and safety arena, advising UK Hospitality and is a Director on the SALSA board. She is working as an expert witness in food law cases and carries out forensic audits on food safety and allergen management for major food businesses. 

As the ‘Hygiene Doctor’ she provides advice to consumers on home hygiene via her blog www.thehygienedoctor.co.uk, with more focus on helping food businesses through channels of the Public Health Company, as well as the Kitchen Conversation LinkedIn group, RIAMS Communities platform and YouTube channel where she and fellow Chartered EHP, Sterling Crew, discuss food safety issues and engage with the wider food professional community. She is regularly called upon to comment on public health issues in the media and has appeared on prime-time consumer shows such as Watchdog, Rogue Restaurants and Holiday Hit Squad in addition to many radio shows and TV news programmes. 

She is Visiting Professor of Environmental Health at the University of Salford and Professorial Fellow, Trustee and Chair of the Food Sig for the Royal Society for Public Health.

Attendees on this webinar will receive a CPD certificate worth 2 CPD points. 

Plus, every conference attendee will receive a FREE place on Highfield's Training solutions for a changing world webinar 14:30 - 16:00 on Thursday 10 June! 

To find out more about the conference and all webinars available to book onto go to highfieldconference.com