Jacqui McPeake of Jacs Ltd and Caroline Benjamin of Food Allergy Aware have collaborated as Hospitality Allergen Support UK to highlight Near Miss Reporting as a potential RISK for a more serious incident in the future within hospitality.
We believe there are more near misses related to allergen management than are actually reported, the aim of the surveys is to validate the information we are often given by the FHS customer, for a final report to use in the launch of the Near Miss Campaign in May.
We would like to understand how Hospitality Businesses are managing ‘Near Miss Reporting’ and how we can put more information out there to encourage a no blame culture within businesses to prevent serious incidents
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Would you like to support this campaign and add your company logo to our supports page email your details to Caroline@hasuk.co.uk or Jacs@hasuk.co.uk and attach a your logo and we will be in touch on how you can support this campaign!
Near Miss Campaign Supporters
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There are two active surveys running concurrently
Click here to access survey https://forms.office.com/r/gWYN8VkV7x
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Is your business reporting ‘Near Misses’? If not do you want to understand more? Either way please complete our survey to give us an insight into inhospitality industry practice in reporting! – https://forms.office.com/r/gWYN8VkV7x
Sofija Putak is a final year student at Greenwich University studying Hotel Management BA Hons.
As part of her studies she has decided to create a white paper on ‘Near Miss Reporting’ within the hospitality Industry, she would like to understand how active the industry is at reporting near misses, what businesses have in place for this type of reporting, and how the information is monitored at a top level to ensure the prevention of an actual incident, accident or fatality.
We were made aware by the Coroner at the inquest of Natasha Ednan-Laperouse that at least six families notified Pret-a-Manger of an issue with the Sesame flour contained within the baguette and the labelling of their baguettes. Prior to Natasha’s death Pret did not have a system in place to capture this reporting. Had this been in place, a root cause analysis may have identified the issue and could have potential prevented Natasha’s tragic death. Today Pret record all incidents from all the different ways they can be reported including f2f, online social media or via their customer help lines. This was an important lesson learnt and should be carried out across the hospitality industry.
Please support Sofija in putting together the data to understand as industry what we are doing and how we can improve to ensure the safety of all our customers.
Information supplied will be confidential, if you are interested in a 1:1 interview to feed back further information you can leave your contact information on the survey.
Please share with your organisation and contacts to maximise the responses.
Thank you for your support!
Click here to access survey – https://forms.office.com/r/gWYN8VkV7x
Click here to access the survey – https://bit.ly/35o9yjP
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Do you have a food allergy, food Intolerance or Coeliac disease? Have you experienced a near miss? Did you report it? What response did you receive? We want to hear you, good and bad feedback for our #NearMissReporting campaign – https://bit.ly/35o9yjP
Do you have a food allergy, food Intolerance or Coeliac disease [FHS]? Do you have a business or organisation who works with FHS customers?
If you have experienced a near miss, did you report it and if so, what response did you receive? If you did not report it, why not? We want to hear you about the good and bad experiences you have received for our #NearMissReporting campaign.
We are looking to promote a positive reporting campaign for the hospitality industry, and we need your help to get a best practice process put in place as standard.
Please complete the survey which take 5 – 9 minutes to complete https://bit.ly/35o9yjP
Please complete the survey which take 5 – 9 minutes to complete
The aim is to ensure there is a robust systematic check when a near miss incident occurs. Encourage Best Practice as part of Food Safety to collect information and raise awareness and bring the topic into the forefront of people’s minds.
Anyone working within the Hospitality Sector, specifically SMEs with the support from larger organisations on sharing their best practice
We have discussed with many FHS customers and also had personal experience’s when dining out. We are aware of many incidents which could have potentially have fatal or serious consequences.
A typical response may be “Well it did not kill you” and more often than not the situation is not recorded for future reference to check for a pattern or to prevent such a situation occurring in the future.
It is common practice for companies to include in health & safety meetings a near miss review section on the agenda, with subsequent action points. We feel that this should become common practice within the hospitality sector.
A near miss is an undesired event that, under slightly different circumstances, could have resulted in harm to people or damage to property, materials or the environment.
Research has shown that for every 90 near misses an accident will occur. The ultimate goal of near miss reporting is to address the incident and take action to prevent reoccurrence and remove the potential of an accident.
(Haspod.com)
The FHS customer is someone who has a restricted diet, including allergies, intolerances and coeliac disease. This can also include those allergies outside of the #14 major allergens.
