Pret allergy death

Its an awful story, and when you hear the last moments of the girl crying for help to her father because she couldn't breath, it tears me up.

Human element and emotion parked for one second, I do put blame at the feet of the father and unfortunately the girl as well. As others have mentioned if she had such a severe reaction you would check, double check and triple check stuff like this, surely?

One element that did shock me the most was the response from a BA crew member putting forward her reason for not going to get the defibrillator from the back of the aircraft.

I understand the logic.....but still......WTF?
 
Would a defib do anything in this circumstance? I know movies/TV use it as some miracle device which brings people back from the dead with any condition but they don't work that way in real life.
 
touch said:
How do you know you've got an allergy that could kill you until you're dead?
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Because you don't normally drop dead instantly.

I had an allergic reaction to some nuts several years ago, and it was a slow process but my throat gradually started getting smaller and smaller making it harder to breath, it wasn't an instant reaction from zero to death.
 
MikeTheNative said:
Would a defib do anything in this circumstance? I know movies/TV use it as some miracle device which brings people back from the dead with any condition but they don't work that way in real life.
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Nothing.

Poster above confirmed this. Defibs are used to correct a heart rhythm issue.

There was a post on this forum from a person who knew the dad in this case. I’m pretty sure the dad wasn’t with the girl, but the girl had phoned the dad at the end. Heart breaking stuff.
 
I work in a kitchen in a very busy pub brand (weekdays 180-350 people, weekends, sunday being the busiest circa 800 people). We have allergen procedures in place and if a guest comes in and states they have a serious allergy we have to do the following:

  1. Wash a plate, cutlery, serving spoons, knives, baking trays basically everything that needs to be used to prepare and serve the food. This is done in the potwash machine which HAS to be cleaned, turned off, drained, cleaned again (might be food debris still in filters etc) this can take 30-40 minutes. No other pots/cutlery, mugs etc can be washed during this time, making a forever stack of piling up plates to be washed.
  2. A designated prep area cleaned, sanitised and moved away from the general working areas of the kitchen.
  3. A new batch of potatoes have to be rumbled (skins removed in a rumbler) so have carrots, Fresh veg like broccoli, cabbage, cauliflower, butternut squash etc HAVE to be freshly prepped up.
  4. Half of the potatoes have to be sliced for making mash easier.
  5. A steamer has to be cleaned and an oven cleaned also.
  6. A designated team member HAS to do all this solo
  7. the veg inc potatoes etc are all steamed in the steamer, veg takes about 30 seconds - 3 minutes 50 seconds to cook depending on what it is. Potatoes including the sliced for mash take 9-10 minutes.
  8. The roasties go on a freshly washed baking tray in the oven and take 30 mins to brown and go crispy.
  9. Fresh stuffing has to be made and so does a yorkshire pudding mix both these take 15 - 20 mins to set/settle. Stuffing takes 20-30 mins to cook, yorkies take 10 mins once settled.
  10. once the sliced potatoes have steamed they go in a mixer to mash, this take 15 mins
The server who initially had contact with the guest is the only person to be near them and the only person who can take out the food once cooked.

Oh and fresh gravy has to be made and also the condiments have to be fresh too.

I think our FOH team have basically been told to tell the guests that to cook their meal will take a good hour to an hour and half, hoping it will put them off.

the kitchen has to basically shut down for this one guest who is probably called Barbara/Deborah and reads the Daily mail.
 
Droolinggimp said:
I work in a kitchen in a very busy pub brand (weekdays 180-350 people, weekends, sunday being the busiest circa 800 people). We have allergen procedures in place and if a guest comes in and states they have a serious allergy we have to do the following:

  1. Wash a plate, cutlery, serving spoons, knives, baking trays basically everything that needs to be used to prepare and serve the food. This is done in the potwash machine which HAS to be cleaned, turned off, drained, cleaned again (might be food debris still in filters etc) this can take 30-40 minutes. No other pots/cutlery, mugs etc can be washed during this time, making a forever stack of piling up plates to be washed.
  2. A designated prep area cleaned, sanitised and moved away from the general working areas of the kitchen.
  3. A new batch of potatoes have to be rumbled (skins removed in a rumbler) so have carrots, Fresh veg like broccoli, cabbage, cauliflower, butternut squash etc HAVE to be freshly prepped up.
  4. Half of the potatoes have to be sliced for making mash easier.
  5. A steamer has to be cleaned and an oven cleaned also.
  6. A designated team member HAS to do all this solo
  7. the veg inc potatoes etc are all steamed in the steamer, veg takes about 30 seconds - 3 minutes 50 seconds to cook depending on what it is. Potatoes including the sliced for mash take 9-10 minutes.
  8. The roasties go on a freshly washed baking tray in the oven and take 30 mins to brown and go crispy.
  9. Fresh stuffing has to be made and so does a yorkshire pudding mix both these take 15 - 20 mins to set/settle. Stuffing takes 20-30 mins to cook, yorkies take 10 mins once settled.
  10. once the sliced potatoes have steamed they go in a mixer to mash, this take 15 mins
The server who initially had contact with the guest is the only person to be near them and the only person who can take out the food once cooked.

Oh and fresh gravy has to be made and also the condiments have to be fresh too.

I think our FOH team have basically been told to tell the guests that to cook their meal will take a good hour to an hour and half, hoping it will put them off.

the kitchen has to basically shut down for this one guest who is probably called Barbara/Deborah and reads the Daily mail.
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Fascinating insite.
 
Rifte said:
One element that did shock me the most was the response from a BA crew member putting forward her reason for not going to get the defibrillator from the back of the aircraft.

I understand the logic.....but still......WTF?
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Its not WTF. The safety of the airplane is more important. That crew member would actually have probably been fired if they got up because they are putting the airplane in danger.
 
It's WTF because the plane was prepped for landing and not actually making its final descent onto the runway at the time of cardiac arrest.

Surely the descent could have been delayed to allow a crew member to get access to the unit?

Or wasn't the pilot aware that he had a child going into cardiac arrest on his flight?
 
Just shows how WEAK people are nowadays.

People are actually dying from eating certain foods

I wonder if all those people, especially in third world countries who starve to death and can not afford to eat. I wonder if there allergic to certain foods? Course not
 
I find it amazing this Pret company is still in business. They had numerous people having allergic reactions before, then someone dies because of their food. Two years later they haven't made any changes on their own and instead sit around waiting for the government to order them to. What a perfect example of a lazy business practice. This Pret place should be starved of money just on how they have not-reacted to any of this.

davetrace1 said:
Just shows how WEAK people are nowadays.

People are actually dying from eating certain foods

I wonder if all those people, especially in third world countries who starve to death and can not afford to eat. I wonder if there allergic to certain foods? Course not
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It's not people who are weak, its all the rubbish put in foods these days that is causing peoples bodies to be under near constant attack. The regulators are hardly doing anything. Being a regulator sounds like a well paid job for doing nothing.

There is literal weed killer in a well known brand of ice cream regularly sold. That's just the example that stuck in my mind. I'm sure there are a lot more.

The chemicals put in our food yet nobody talks about it, is a big conversation on its own. Then we wonder why people are more allergic or are dying from immunity conditions. It's not rocket science.
 
BowdonUK said:
The chemicals put in our food yet nobody talks about it, is a big conversation on its own. Then we wonder why people are more allergic or are dying from immunity conditions. It's not rocket science.
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That's actually a pretty poor explanation for the increase in food allergies.

One current and leading theory behind the drastic increase in food allergies in the western world (+50% increase in child food allergies in the US from 1997 - 2011) is the current attempt to live in very clean environments, and to withhold any substance which may be harmful. For example; preventing young babies and children from eating peanuts until they're 3 or 5 years old, advice previously given which was abandoned once it started to look as though it was making the problem worse.

https://www.nytimes.com/2017/01/05/...nuts-early-and-often-new-guidelines-urge.html

We're living in a world where parents try to shield their children from anything and everything which might be harmful, the end result is that as the child and their immune system develops - the immune system is essentially 'uneducated' so that when it eventually runs into something it hasn't seen before, it kicks off WW3 against a bit of egg or peanut protein, resulting in a serious life threatening reaction.

Essentially if you look at some of the research @davetrace1 is right in a way. By reducing the amount of things we interact with to be spotlessly clean, and withholding foods which *might* have a tendency to cause allergic reaction, we're lowering our immunotolerance so that allergic reactions are more likely later in life. Some research also shows that by restricting exposure to food and other environmental factors, can alter our gut biodiversity which can also make food allergies more likely.

What's also interesting, is that allergies in children are on the rise in western developed countries only - not in third world or developed countries, according to available data.
 
As others have its a tragic thing to happen and my thoughts go to family, but if had an allergy like that, there is no way in a million years I would pick up an exotic sounding baguette like that, would stick to something simple like a ham sandwich with white bread
 
MikeTheNative said:
Would a defib do anything in this circumstance? I know movies/TV use it as some miracle device which brings people back from the dead with any condition but they don't work that way in real life.
Click to expand...
Rifte said:
One element that did shock me the most was the response from a BA crew member putting forward her reason for not going to get the defibrillator from the back of the aircraft.
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See below :)

tamzzy said:
the girl went into cardiac arrest due to lack of oxygen and/or low blood pressure.
also i see news outlets ranting about how the crew didnt get the defibrillator - this wouldn't have worked anyway, because it wasn't a heart rhythm issue that caused the girl's cardiac arrest.
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