Anaphylaxis from exposure to allergen

Contributing Factor

• Communication
• Complacency
• Competence

Description of Process

Non work related

Description of Incident

• Prior to site mobilisation, a worker disclosed they had a nut allergy.

• At site, a food item containing nuts was prepared and frozen. The food was stored in the freezer without any allergen labelling.

• The Galley team from the next shift plated this item for consumption – it was placed on the same dish as food which had been labelled as free from nuts.

• The worker had previously eaten this without issue and consumed the item, believing it was safe to eat.

• The IP had a severe allergic reaction and was immediately treated by the emergency response team, but as his symptoms did not improve, the IP was taken to a hospital onshore for further treatment.

Findings:

Procedural requirements not met

• Item using a known allergen prepared by Galley team and placed in freezer without allergen indication

• Item was not disposed of when identified there was no allergen label

• The item was not captured in ‘Allergen in Menu’ sheet by Galley team

Training and Competency

• Staff inadequately trained regarding food safety such as labelling allergens and allergen cross-contamination

Human Factors

• IP disclosed nut allergy prior to mobilising

• The placement of food suggested it was nut free

• IP did not enquire about the allergen content with Galley team prior to consuming the item

Good Practice Guidance

• Ensure that food prepared considers workers dietary restrictions and allergies

• Ensure items are correctly labelled

• If an item is not labelled, treat as if contains allergens or dispose of the item

• Provide and maintain an Allergen in Menu