Food safety never sleeps In a world where COVID-19 has forced a readjustment of priorities in so many areas, food safety has rightly remained at the very top of the agenda for producers.
The pandemic has brought with it a whole host of new procedures and protocols to protect the health of workers and minimise the spread of the virus.
Food manufacturers have been unanimous in insisting those two objectives are imperative to their operations. However, the nature of the industry dictates that their businesses are equally geared towards maintaining the efficacy of their raison d être – the product itself.
Almost five years after the death of Natasha Ednan-Laperouse, Natasha’s Law comes into force this October. So is the industry ready?
It’s been almost five years since Natasha Ednan-Laperouse collapsed and died after eating a Pret a Manger baguette. The teenager went into cardiac arrest on a British Airways flight in July 2016 after suffering a major allergic reaction to sesame, which wasn’t declared on the packaging.
The inquest into her death in 2018 exposed a major loophole in UK food labelling law, which meant retailers such as Pret making food fresh on their own premises didn’t have to provide allergen information on the packaging. “In my opinion there is a risk that future deaths could occur unless action is taken,” warned the coroner, Dr Séan Cummings, at the time.
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