Introduction
Owen’s Law is a proposed UK legislation aimed at improving allergen information in restaurants to protect consumers with food allergies. Sparked by the tragic death of Owen Carey in 2017, this campaign seeks to mandate clear, written allergen labelling on menus, building on the foundation of Natasha’s Law. With over 2 million people in the UK living with food allergies, Owen’s Law could transform dining safety. Skilltopia’s accredited online courses, including Food Allergy Awareness, Food Hygiene Levels 1–3, and HACCP Levels 2–3, prepare food businesses to meet these standards and ensure compliance. This blog explores Owen’s Law, its proposed changes, and how restaurants can prepare with Skilltopia’s training.
The Story Behind Owen’s Law
In April 2017, 18-year-old Owen Carey was celebrating his birthday at a Byron Burger restaurant in London. Despite informing the server of his severe dairy allergy and ordering a “plain grilled” chicken burger, Owen was served chicken marinated in buttermilk, an allergen not disclosed on the menu or by staff. Within 45 minutes, he suffered a fatal anaphylactic reaction and could not be resuscitated, despite medical efforts at St Thomas’ Hospital. The inquest found a “human error” in communication, highlighting gaps in allergen labelling and staff training. Owen’s family launched the Owen’s Law campaign to prevent such preventable tragedies by improving how restaurants communicate allergen information.
What is Owen’s Law?
Owen’s Law is a campaign to change UK food safety laws, requiring restaurants, cafés, and other food outlets to provide clear, written allergen information for all menu items. Unlike current regulations, which allow allergen details to be provided verbally or on request, Owen’s Law proposes:
- Mandatory written allergen information: The 14 major allergens (e.g., milk, nuts, sesame) must be listed on menus, display boards, or apps at the point of ordering, without customers needing to ask.
- Allergen matrix: A detailed breakdown of allergens in each dish component, accessible in print or online.
- Proactive staff communication: Restaurants must initiate allergy discussions with customers, reducing reliance on customer inquiries.
- Enhanced staff training: Comprehensive training to ensure staff understand and communicate allergen risks, especially in high-turnover environments.
- National anaphylaxis register: A system to record allergy-related deaths for better research and prevention.
- Tech solutions: Options like QR codes, smartphone apps, or allergen ID cards to streamline allergen communication.
Backed by the Food Standards Agency (FSA) since December 2023, Owen’s Law is not yet law but has gained significant traction, with a parliamentary debate in May 2023 and over 12,000 petition signatures. The FSA is working with the government to evaluate these changes, aiming to make dining safer for allergy sufferers
How Owen’s Law Builds on Natasha’s Law
Natasha’s Law, implemented in 2021, requires pre-packed for direct sale (PPDS) foods, like grab-and-go sandwiches, to list all ingredients with allergens highlighted. However, it does not cover non-prepacked foods served in restaurants. Owen’s Law extends these protections to dine-in settings, addressing the gap where verbal communication or separate allergen menus can lead to errors, as in Owen’s case. By mandating written allergen details on main menus, Owen’s Law aims to eliminate reliance on staff knowledge, ensuring transparency and safety.
Why Owen’s Law Matters
With allergy-related hospital admissions rising in the UK, Owen’s Law addresses critical needs:
- Customer safety: Clear labelling reduces the risk of accidental allergen exposure, potentially saving lives.
- Consumer confidence: Transparent menus empower allergy sufferers to dine out safely, as noted by 17-year-old Max, who supports the campaign.
- Business accountability: Legal requirements ensure restaurants prioritise allergen management, reducing liability risks.
- Public health: A national anaphylaxis register could drive research into allergy causes and prevention.
Iain Ferris, a food safety lecturer at the University of Birmingham, emphasises that Owen’s Law could prevent tragedies by ensuring allergens are declared upfront, complementing staff training to maintain safety.
How Restaurants Can Prepare for Owen’s Law
While Owen’s Law is not yet mandatory, the FSA’s updated guidance encourages businesses to adopt its principles. Restaurants and caterers can prepare by:
- Updating Menus: Include the 14 major allergens (e.g., milk, eggs, nuts) in writing on menus, using symbols, words, or an allergen matrix. Digital menus or apps can simplify updates.
- Training Staff: Ensure all staff, especially seasonal or high-turnover workers, are trained in allergen awareness and communication. Skilltopia’s Food Allergy Awareness course covers the 14 allergens and Natasha’s Law compliance.
- Implementing HACCP: Use a Hazard Analysis and Critical Control Points (HACCP) system to manage allergen risks. Skilltopia’s HACCP Level 2 and Level 3 courses teach staff and managers to create effective plans.
- Using Technology: Adopt tools like QR codes or allergen management software (e.g., Allergy Menu) to provide accessible allergen information.
- Documenting Compliance: Keep training certificates and allergen records for FSA inspections. Skilltopia’s instant certificates are ideal for this.
Skilltopia’s online courses, including Food Hygiene Levels 1–3, Food Allergy Awareness, and HACCP Levels 2–3, are accredited by CIEH, Highfield, and RSPH, ensuring compliance with current and future regulations. Enrol at skilltopia.co.uk/buy-courses.
Skilltopia’s Role in Allergen Safety
Skilltopia’s affordable, self-paced online courses prepare restaurants for Owen’s Law and FSA inspections:
- Food Allergy Awareness: Teaches staff to identify and communicate the 14 allergens, ensuring Natasha’s Law and Owen’s Law compliance.
- Food Hygiene Level 1: For support staff, covering basic hygiene and contamination prevention.
- Food Hygiene Level 2: For food handlers, addressing temperature control, cross-contamination, and allergens.
- Food Hygiene Level 3: For managers, covering HACCP and legal compliance.
- HACCP Level 2 and 3: Guides staff and managers in creating allergen-focused safety systems.
Contact hello@skilltopia.co.uk for bulk discounts or tailored training solutions.
Frequently Asked Questions
Is Owen’s Law currently in effect?
No, Owen’s Law is a proposed legislation, but the FSA supports it, and it may become law soon.
How does Owen’s Law differ from Natasha’s Law?
Natasha’s Law covers PPDS foods, while Owen’s Law focuses on written allergen information for non-prepacked foods in restaurants.
What training is needed for Owen’s Law?
Staff need allergen awareness and food hygiene training. Skilltopia’s courses meet these needs.
How can restaurants prepare now?
Update menus with allergen details, train staff with Skilltopia’s courses, and use digital tools for compliance.
Support Owen’s Law with Skilltopia
Owen’s Law could revolutionise allergen safety in UK restaurants, protecting millions with food allergies. Skilltopia’s accredited online courses help businesses stay ahead of these changes, ensuring compliance and customer safety. Enrol at skilltopia.co.uk/buy-courses or email hello@skilltopia.co.uk to prepare your team today.
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