Welcome to the Food allergy Aware Survey

We have compiled this survey is to understand the experiences of the food allergy, coeliac and food intolerant customer, 10 months after the introduction of the Food Information for Consumers (FIR) Regulations 1169/2011.  The regulation which states that all food service businesses need to be able to inform the customer should any of their dishes contain one of the 14 allergens listed in Annex II of the regulations.  The 14 allergens include; Cereals containing Gluten, (Wheat, Barley, Rye, Spelt & Oats), Crustaceans, Molluscs, Eggs, Fish, Peanuts, Tree Nuts, Soy and Soybeans, Milk, Celery, Mustard, Sesame, Lupin, Sulphur Dioxide. We would like to understand your eating out experiences both positive and negative to enable caterers to learn from your experiences.  

The data compiled will be used in an article for the hospitality industry to highlight good and bad practice and to give the industry an insight into the free from customer and how they can improve going forward.

Thank you for participating in the survey.  If you would like to have feedback on the results please email me at consultancy@fatc.co.uk with 'Survey feedback' in the title or you can complete the contacts details at the end of the survey.


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* 1. Please highlight your demographic  and which of the following you or a member of your family are affected by

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* 2. How often you eat out now and before the changes to labelling?

  once a week more than once a week  Two to four times a month  Four - six  times a month I never dine/d out - don't feel safe I don't dine out no choice 
Before the regulations we/I dined out
After the regulations we/I dined out

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* 3. Consider your eating out experiences during the last 3 months please tick the boxes as appropriate.

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* 4. Please complete if you have coeliac disease, wheat and or gluten allergy or intolerance

  True False Not applicable
I have definitely found more choices available since the regulations were introduced
Although I was offered a gluten free menu the choices were very limited
Although there was a gluten free menu it was apparent that there were other items on the main menu which could have been included
Where a gluten free menu was offered the staff had extensive knowledge on my requirements and cross contamination
When I was offered a gluten free menu the staff DID NOT understand coeliac disease or cross contamination
I felt safe when offered a gluten free menu in a large chain restaurant /hotel
I DID NOT feel safe when offered a gluten free menu in a large chain restaurant /hotel
Small individual businesses offer a great range of gluten free choice and have more knowledge
Overall I now feel safe when eating out with my dietary requirements

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* 5. Please respond if you have a dairy or milk allergy or lactose intolerance

  True False Not Applicable
Food Businesses understand what dairy products are (Milk, butter, cheese)
Caterers often mistake eggs as dairy
Food businesses are able to provide accurate information on my requests
I have problems finding starters which are suitable to my dietary needs
I have problems finding desserts which are suitable to my dietary needs

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* 6. Please complete if you or your child has a peanut or tree nut allergy

  True False Not applicable
I have definitely found more choices available since the regulations were introduced
Although I was offered 'nut' options the choices were very limited
Businesses were reluctant to serve me
I was told that all dishes 'may contain' nuts although nuts were maybe not on the menu
Staff understood the seriousness of my request
I felt safe when offered nut free options in a large chain restaurant /hotel
I felt safe when offered nut free options in a small independent business
Overall I now feel safe when eating out with my dietary requirements

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* 7. Overall how would you rate the following since the change in labelling regulations for food service businesses

  Very Poor Poor Average Good Excellent
Chains restaurants /hotels  - Staff knowledge of allergens/allergies/coeliac disease
Small private food businesses - Staff knowledge of allergens/allergies/coeliac disease
Chains restaurants /hotels - Understanding of cross contamination
Small private food businesses - Understanding of cross contamination
Accuracy of written information available
Availability of products 
Verbal communication of allergen information from servers

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* 8. Food businesses understanding of Cross Contamination - When you have informed food businesses of your dietary requirements

  Yes No Occasionally  Not applicable
Breakfast buffet in hotel - Were you offered a plated breakfast
Have you been offered bread to cook in a shared toaster
Have you been offered chips cooked in same fryer as allergen containing products as safe
Have you been served food on chopping boards/slates?
Have you been told by a caterer that heat kills an allergen?

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* 9. If you would like to receive the results of our survey,  or are happy to be contacted to clarify your responses please add your email and/or telephone number so we can contact you

Thank you for completing this survey to help us educate and inform food businesses of how they can improve on their current food allergy offerings by using your feedback.

Regards

Caroline
Food Allergy Aware

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