Being an Celiac and working

Food allergies are a fact of life. Millions of people are affected by various types. They react differently, with several degrees of severity. Since we spend quite a large chunk of our lives in the workplace, this should become a safe space for everyone no matter what their allergy might be. Having this condition should not be a basis for non-acceptance or dismissal. If you are a victim of unfair work practices, then contact employment law solicitors bristol specialists for help. Stay informed and implement management strategies to minimise risk.

More information on employment law solicitors bristol


Common Food Allergies


There are thousands of food that could cause allergies. However, most of them are quite rare. Instead of trying to avoid everything, it would be better to focus our attention on the most common food types that cause allergic reactions. They include gluten, celery, eggs, fish, crustaceans, molluscs, mustard, milk, peanuts, soy beans, sesame seeds, nuts, and some kinds of preservatives. When ingested, these might trigger rashes, itchiness, and sneezing. Although it does not happen often, some people can have such a severe reaction that they experience facial swelling and breathing difficulties. This could be fatal.


Management Strategies


Allergies can affect the productivity of individual workers or even cause them to be hospitalised. Everyone concerned should take the matter seriously and help in their prevention. Below are some management strategies that could be implemented in workplaces:


1. Make it known.


Each individual should look out for himself or herself. Those with allergies should take it upon themselves to tell their colleagues or their manager. This is not required by law but it can make a big difference in terms of comfort in the workplace. Adjustments could be made to make the office more friendly. When planning team events, for example, people might take this into consideration and avoid dangerous food in favour of safer alternatives.


2. Monitor intake.


Of course, it is not always possible to completely bad certain types of food in a workplace. It will still be up to the person to monitor his or her intake. Checking the label for the ingredients list is advised. There should be an exhaustive list of contents. Laws have made it easier to identify allergens by asking manufacturers to highlight them. As for cooked food brought in from the outside, just ask about the ingredients or keep to your own food.


3. Use personal stuff.


It doesn't always take much to trigger an allergic reaction. Sometimes even a small amount of the unwanted substance is enough to make an individual exhibit symptoms. Knowing this, those with sensitivities should avoid using general plates, glasses, and utensils. Make sure to bring your own and stick to them. Store them in a separate place to prevent contamination. Don't let others use them for eating.


4. Review workplace policies.


It is also important to review the policies within your workplace when it comes to allergies, accidents, and disabilities. Is there a system in place that ensures quick response for these situations? Will the management accommodate food requests for gatherings? Talk things out with the management if you have concerns.