Family and Advocates Urge for Enhanced Allergy Training Following Teen’s Death After Hot Chocolate Incident

Following the tragic death of 13-year-old Hannah Jacobs, who suffered a severe reaction to a hot chocolate due to her dairy allergy, there are renewed calls for improved allergy training within the food industry. Hannah’s mother, Abby Jacobs, criticized the current allergen safety training as insufficient, likening it to a mere formality. A coroner identified a combination of failures, including lapses in following established allergy processes and communication breakdowns, as contributing to Hannah’s death. This case has sparked discussions on the need for more rigorous allergy awareness and training, alongside calls for legislative changes to enhance food safety for individuals with allergies.

• Hannah Jacobs, 13, died after consuming hot chocolate that triggered a severe dairy allergy reaction.
• The coroner ruled her death resulted from multiple failures, including not adhering to allergy safety processes and poor communication.
• Abby Jacobs, Hannah’s mother, emphasized the inadequacy of current allergen safety training within the food industry.
• There are calls for the implementation of “Owen’s Law” to improve food allergen labeling and training, building on the existing “Natasha’s Law.”
• Natasha’s Law was introduced after 15-year-old Natasha Ednan-Laperouse died from a reaction to an unlabelled sesame allergen in a Pret a Manger baguette.
• Natasha’s parents, alongside Hannah’s mother, are urging the government for more stringent action against allergen safety oversight.
• Experts suggest the need for improved education on allergen safety, not just within the food industry but starting from early education to raise awareness among children.
• Costa Coffee, where the incident occurred, has stated they are reviewing the coroner’s comments and will respond accordingly.
• The case highlights ongoing issues with allergy understanding and management in food service settings.

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