Sale of unpackaged goods: stating allergens even more clearly
Whether in bakeries, cheese factories, on markets, in restaurants or in the retail trade: since May 2017, Swiss food law has stipulated that, even for unpackaged foods, reference must be made to ingredients that trigger allergies or intolerances – either in writing, e.g., on menus or verbally, with the staff being able to provide the necessary information on request. A recent study has examined how this is being put into practice. This has led to the realisation that not all food companies are adhering to this requirement.
Verbal information was the most frequent type of information provided...
387 companies – restaurants, dairies, butchers and bakeries – from all the linguistic regions of Switzerland took part in the telephone survey. The results showed that the vast majority (86 per cent) offered verbal information on allergens. Only 14 per cent provided it in writing, either in advance or on request. Two companies stated that they did not provide any information on allergens. Almost 40 per cent of respondents did not point out how to obtain information on allergens, even though this is required by law.
… but written information would be safer
The authors of the study emphasise that exclusively verbal information on allergens exposes customers to the risk of allergic reactions: in most cases, it is not possible to remember all the ingredients without written documentation. They therefore recommend a written statement because it is safer. The team of authors maintains that if these written statements are handed out on request, they could also promote communication between customers and staff and facilitate additional checks.
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