School Dinners at Orian: A proactive approach to allergen management

At Orian we realise the landscape of food allergies has shifted over the last few years with increasing numbers of children having one or more allergies in school. The complexity and type of food allergy can present challenges for a food service provider.

One of these emerging concerns is the allergy to pea protein/ legumes, this is gaining attention in the press, prompting increased vigilance and adaptability from companies dedicated to safe and nutritious meals. Orian is at the forefront of managing this allergen in its schools and other food outlets.

In recent news, Sarah Knight, Founder and CEO of ‘The Allergy Team’, recounted a troubling experience where a deputy head teacher dismissed her children's allergies to peas as mere dislike;

‘..they cannot be allergic to peas, it’s just a dislike’.

Knight's story is far from unique. Reports of allergic reactions to pea protein are on the rise. According to an article by ‘MY LONDON’, Young Noah Awadalla suffered an allergic reaction to burger buns at a fast-food outlet. Despite the parents’ inquiries, the presence of pea protein was not disclosed, as it falls outside the 14 allergens named by law.

Hannah Fearn, writing for ‘The Guardian’, highlighted the hidden presence of pea protein in various foods, calling it a “hidden nightmare” for those with legume allergies:

‘As gluten-free diets have become common, pea protein has begun to replace wheat flour as a filler in a whole range of products, and forms a key component of many vegan meat alternatives.’

Orian acknowledges the significance of addressing all food allergens, even those not officially listed among the UK's 14 most common. As part of their proactive approach, they conduct daily allergen checks for all allergens including legumes, with the introduction of legumes on their monitoring documentation they consider it as their 15th allergen. They pay close attention to pea protein labels, despite it not being highlighted as an allergen in bold due to its absence from the legal allergen list. This meticulous attention to detail plays a crucial role in preventing allergic reactions and maintaining meal safety.

The company’s online food safety management system, Orian Kitchen Online, features specific safe working methods for allergens. This tool equips the team with the knowledge needed to handle allergens effectively. In addition every member of staff complete an allergen awareness course every two years to keep up to date.

School Hub, our very own comprehensive online meals management system, also assists in allergen management giving clear information to parents at the point of ordering.

Beyond pea protein, Orian includes any food with allergen potential such as sweetcorn and various fruits such as Strawberries and kiwi in their allergen checks. This commitment to identifying and managing these allergens underscores the dedication to food safety.

Orian conducts allergen audits at each school every half term, these comprehensive audits involve both Operations and SHEQ teams, ensuring the highest standards of allergen management.

Constant communication with schools and parents is a priority for Orian. Accurate allergen and intolerance information is available to kitchen staff, with records that include photos to easily identify children with specific allergies. This comprehensive approach ensures a safe dining environment for all children.

Orian’s commitment to food safety is unwavering. By staying ahead of emerging allergen concerns, they strive to provide safe, nutritious meals to all children under their care.

They encourage everyone to review their kitchens and be aware of new ingredients that might pose hidden risks. For Orian, the safety and well-being of the children they serve remain the top priority.

For more information on Orian’s allergen management processes or to discuss how they can support your school's dietary needs, please contact their team. Together, we can ensure a safer dining experience for all.

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