Allergy Watch! Onboard Catering Management Precautions

Recently, we published an article on peanut allergies, a topic that necessitates further exploration of the dangers catering companies face at sea. To minimize food risks onboard, effective communication between crew members and caterers is paramount. In addition, it is important for caterers to have proper training in order to create special-order menus. Before we identify the common allergies onboard ships, rigs and platforms, though, let’s first outline a few basic allergy-control practices for marine caterers:

• Speak with seafarers with allergies to determine their tolerance levels;
• Keep a section of the kitchen separate for washing utensils, preparing meals and storing provisions or leftovers;
• Offer a diverse menu, one that widely accommodates a variety of intolerances and allergies;
• Label all suspect foods accordingly and conduct follow-up inspections regularly;
• Ask manufacturers/distributors for documentation concerning high-risk victuals;
• Remind seafarers to verify that meals are allergy-free;
• Test catering staff routinely to ensure they are aware of and in compliance with onboard safety regulations;
• Store medicines and supplies for each recorded allergy, ensuring a full stock that will last the duration of the voyage.

Common Allergies onboard Ships, Rigs and Platforms

Milk Products: Milk allergies are not the same as lactose intolerance. Instead, they arise due to reactions with proteins like whey and casein. Sadly, many individuals allergic to milk also cannot eat eggs, soy or nuts. This makes it a tough nutritional restriction to cope with. Eggs: Children commonly have allergies to eggs, but adults can too—sometimes only to yolks or whites. Often a person is not allergic to the whole egg, which makes it easier to accommodate at sea. Seafood: Shellfish, in particular, disagree with many people. Living on the water, fish might be hard to avoid, but marine caterers can at least scratch some varieties from the menu. This is possible because many people are allergic to only certain types of sea life. Soy: Many lactose intolerant people turn to soy alternatives, but this food too reacts with a number of seafarers. The main issue with soy, though, is that it’s not just present in food: it’s also used in soaps and cosmetics. For this reason, both catering and ship management professionals must watch for soy allergies. Wheat: A growing number of people are wheat intolerant. Unfortunately, this means that seafarers with this condition cannot consume a variety of goods, including breads and starches. Note, however, that this is different from gluten intolerance, otherwise known as coeliac disease. Sulphite: This food additive preserves food colour and extends shelf-life, yet many Canadians are sensitive to the substance. For this reason, onboard catering management companies should steer clear of packaged foods and thoroughly clean all produce.

References and Recommended Readings

Canada’s 9 Most Common Food Allergies. Canadian Living Magazine, Health by Adrienne Robertson. Catering Guide to Severe Food Allergies. Allergy UK, General Avoidance.   Common Food Allergies: A Consumer’s Guide to Managing the Risks. Government of Canada, Canadian Food Inspection Agency (CFIA). Event Planning and Food Allergy Awareness. The American Academy of Allergy Asthma and Immunology, Conditions and Treatments. Food Allergies and Food Intolerance. WebMD, Allergies Health Centre.