How often have you heard a chef say, “There were no allergies when I trained”?
Well, given the fact that doctors have been reporting cases of food hypersensitivity since the 17th century, chefs might be exaggerating a bit when they make such absolute claims.
Regardless of the perceptions around food allergies, the law certainly sees allergens as real and serious threats. And that’s likely to continue, especially as governments adopt and build off legislation like Natasha’s Law, which has already tightened guidelines around food safety labelling.
No matter what food service professionals believe about food allergies and their history, the reality remains: the government is serious about food allergies and so are the millions of UK citizens who suffer from them.
The Association of UK Dietitians (BDA) estimates that between one and ten percent of adults and children in the UK suffer from food hypersensitivity. However, as many as 20% of the population experiences some reactions to foods, which makes them believe they are hypersensitive to food.
Now, you can either see food allergens as a burden or as an exceptional opportunity to reach more customers and increase customer loyalty.
Customers who feel confident in the safety of their food WILL become loyal and regular diners.
These individuals aren’t just prioritizing taste and convenience when they dine out. They prioritise safety as well, and they’re willing to return to places that offer them an extra level of food safety because even minor allergic reactions are events that very few people want to repeat.
How to reframe the conversation around food allergens & use the heightened awareness to your advantage
Again, by making food allergen awareness a priority, your foodservice operation can gain a greater appeal to the millions of diners afflicted with food hypersensitivity.
Of course, allergen awareness begins with adequately labelling food items, whether they’re prep ingredients in the kitchen or grab and go items in the front of house.
And there’s no shortage of possibilities for what labels can include, especially when they’re designed and printed with the DateCodeGenie® automated labelling system.
So, what type of relevant information can the DateCodeGenie print on a label?
The possibilities are nearly endless. They include the prep date, use by date, employee name, frozen date, defrost date, nutritional details, allergens, day of the week, use first notifications and so much more.
And that’s just the start of it. The DateCodeGenie can also print labels for takeaway and grab and go items that include price, customer name, order number, marketing messages, logos, bar codes, QR codes, ingredients lists and more.
And suppose you want to take food security and safety to the next level. In that case, you can have your DateCodeGenie print the label on material that creates a tamper-evident seal.
And why not create labels that reinforce and advertise your commitment to allergen awareness? The DateCodeGenie can help with that too.
Add and adjust allergen icons to whatever size you want, add your logo for good measure and print your label off within seconds. Looking for a full colour option? The DateCodeGenie can do that too.
Design and print all the labels you need when you need them—all through one solution. That’s the potential of the DateCodeGenie.
And that’s what being safe and complaint looks like.
Doesn’t that sound easy?
Contact your NCCO sales representative to learn more about how the DateCodeGenie can help streamline your labelling process and keep customers safe, satisfied and healthy.