Food Allergy information for food businesses
When a customer discloses that they have a food allergy, you have the responsibility as a food handler/proprietor to help the customer with their food choices, by providing information on allergen content that may be present either directly or indirectly in that food. All staff should be trained in food allergy risk, management and communication.
A free online training course and a variety of useful resources have been developed and launched by the National Allergy Strategy to assist the food service industry.Visit foodallergytraining.org.au to find out more.
Are you aware of the 11 declared allergens that must be declared on food labels? These are nuts, tree nuts, seafood, wheat, milk, shellfish, soy, eggs, sulphites, sesame seeds and lupin.
For more information on allergens and labelling information visit:
foodstandards.gov.au/consumer/foodallergies/Pages/default.aspx ; or
Did you know:
Food allergy affects 1 in 20 children and 1 in 50 adults.
There are over 170 foods known to trigger a severe allergic reaction.
Approximately 10 people die each year from an anaphylactic reaction.
There is no cure for food allergy. Avoidance is the only way to prevent a reaction.