The tragic death of 13-year-old Hannah Jacobs after taking just one sip of a Costa hot chocolate has left her mother, Abimbola Duyile, heartbroken and calling for increased awareness and training in the food service industry when it comes to handling allergens. The East London Coroner’s Court heard that Hannah, who had allergies to dairy, fish, and eggs, suffered a severe allergic reaction that ultimately led to her untimely death on February 8, 2023.
A Mother’s Plea for Awareness and Training
Abimbola Duyile expressed her grief and frustration over the lack of seriousness surrounding allergen safety training in the food service industry. She emphasized that training should not be treated as a mere “tick-box exercise” and that better awareness is needed in both the industry and society as a whole regarding the symptoms of anaphylaxis. Duyile’s plea highlights the importance of proper training and communication in preventing tragic incidents like the one that claimed her daughter’s life.
The inquest revealed that the failure to follow established processes for discussing allergies and a breakdown in communication between the coffee shop staff and Hannah’s mother were contributing factors to the tragic outcome. Despite efforts to ensure staff were trained on food safety and allergens, there were evident gaps in the training process that may have led to fatal consequences in Hannah’s case.
Allergen Training Challenges and Deficiencies
During the inquest, it was disclosed that new Costa staff underwent allergen training through online modules that could be completed at home, followed by a quiz to test their knowledge. However, testimonies from Costa employees revealed challenges in passing the quiz, with one individual reportedly failing 20 times before succeeding. Another staff member required assistance from their spouse to translate English instructions using Google Translate.
Faton Abrashi, a regional operations manager for Costa Coffee, acknowledged that the online training was only available in English, with no alternative language options. This limitation could pose challenges for non-native English speakers or individuals with limited literacy skills. Moreover, there was no requirement for trainees to complete the modules in the presence of colleagues, raising concerns about the effectiveness of the training process.
The Tragic Consequences of Inadequate Allergen Management
The coroner’s findings underscored the critical lapses in allergen management that contributed to Hannah’s death. The failure to adhere to established procedures for addressing allergies and the absence of clear communication between staff and customers were identified as key factors in the tragic incident. Additionally, the absence of an epi-pen at the time of the allergic reaction further compounded the severity of the situation.
Abimbola Duyile’s poignant tribute to her daughter highlighted the devastating impact of Hannah’s loss on her family. Describing Hannah as vibrant, caring, and full of promise, Duyile emphasized the need for greater diligence in managing allergies and ensuring the safety of individuals with food sensitivities. The post-mortem examination confirmed that Hannah’s death was the result of a hypersensitive anaphylactic reaction triggered by an allergen in the hot chocolate she consumed.
In conclusion, the heartbreaking story of Hannah Jacobs serves as a sobering reminder of the importance of rigorous allergen safety training and effective communication in the food service industry. The tragic loss of a young life underscores the need for heightened awareness and accountability to prevent similar incidents in the future. Abimbola Duyile’s impassioned plea for better training and awareness resonates with the urgent need to prioritize the safety and well-being of individuals with allergies in all aspects of food service and hospitality.