Home > Improving Allergy Awareness in Food Service

What is a Food Allergy? 

Food allergy is an immune system reaction to a food protein. Anaphylaxis is the most severe form of allergic reaction and is potentially life threatening.

A food allergy is not the same as food intolerance.

A food intolerance does not involve the immune system. It is the inability to digest a food which can cause discomfort and distress, but is not life threatening.

What are the Symptoms? 

The signs and symptoms of food allergy can vary from person to person. An allergic reaction can happen very quickly after eating and can suddenly become life threatening.

Signs of a mild to moderate allergic reaction can include: 

• Swelling of lips, face, eyes
• Hives or welts
• Tingling mouth
• Abdominal pain, vomiting 

Signs of a severe allergic reaction (anaphylaxis) can include: 

• Difficult/noisy breathing
• Swelling of tongue
• Swelling/tightness in throat
• Wheeze or persistent cough
• Difficulty talking and/or hoarse voice
• Persistent dizziness or collapse
• Pale and floppy (young children)

What foods cause most allergic reactions? 

Any food can cause an allergic reaction. However, the most common food allergens, which cause around 90% of food allergic reactions include peanuts, tree nuts (e.g., almonds, cashews), eggs, cow’s milk (dairy), fish, crustacea (shellfish, e.g., prawns, lobster), sesame seeds, soy and wheat.

Most fatal allergic reactions are triggered by peanut, tree nuts or seafood, however, any food allergy can cause severe and even fatal reactions.

What about gluten? 

Some people need to avoid gluten and gluten containing cereals. This is different to having a wheat allergy, where the person is allergic to the proteins specifically in wheat. 

People with coeliac disease need to avoid all gluten and cereals containing gluten and their products namely, wheat, rye, barley, oats, spelt and hybrids of these cereals (e.g., triticale).

Know what’s in your food – it’s the law

When a food does not have to have a label (such as food made and packaged on the premises from which it is sold), then the Food Standards Code, requires the seller to provide information about the following food allergens to customers on request:

• Peanuts
• tree nuts, (e.g., almonds, cashews)
• eggs
• cow’s milk (this includes all dairy foods)
• fish
• crustacea (e.g., prawns, lobster)
• sesame seeds
• soy/soybeans
• cereals containing gluten and their products, namely, wheat, rye, barley, oats, spelt and their hybridised strains (e.g., triticale)
• lupin

Sulphites in concentrations of 10mg/kg or more must also be declared on food labels of packaged foods.

Some people find labelling about gluten and wheat confusing. Customers with wheat allergy will need to know if wheat is an ingredient rather than just gluten, as the gluten may come from another source (e.g., rye, barley, oats, spelt or their hybridised strains).

Remember, the law requires you to provide accurate information when a customer asks about allergens in the food you are serving. Consumers have a legal right to receive, on request, written or verbal information on allergen content when buying takeaway foods or eating out.

By law, manufacturers must declare all of the allergens listed above on foods with a label.

It is also useful to know that those allergic to peanut may also be allergic to lupin. Remember that ANY food (e.g. kiwi fruit, mushroom, celery) can cause a severe allergic reaction in an at-risk person.

Food businesses breach the Code if: 

• Information is not on a label or is not given by staff selling unpackaged food made at the premises when a customer asks for it, or
• An allergen is found in a food that was specifically requested not to contain that allergen. 

Good Training and Good Systems Are Critical: 

• Develop a process for preparing foods for customers with food allergy and ensure it is followed.
• Train your staff about food allergens so they understand what information they need to be able to provide to customers if they ask.
• Train your staff to ask customers about food allergies.
• Ask your suppliers about their allergen management policy and for a Product Information Form.
• Keep ingredient lists of foods/ingredients in a specified location where all staff can access this information.
• If re–using containers for storing ingredients be sure to wash them with hot soapy water before use.
• Consider including the allergen in the name or description of the food item on the menu.
• Include a note on menus encouraging people to ALWAYS tell you about their food allergy when ordering.

Food preparation for someone with a food allergy: 

When preparing a meal for someone with a food allergy:

• Advise all kitchen and service staff that an allergen free meal is being prepared.
• Avoid cross contamination at all times – from the time the food arrives at the business to when it is served to a customer.
• Ensure surfaces, utensils and hands are clean before preparing the food.
• Do not substitute or add ingredients if you are not sure what the replacement product contains.
• Check that the food the customer is allergic to has not been added as a garnish.
• Have a clear way of identifying the meal for the person with food allergy.
• Know your ingredients – always check food labels and Product Information Forms.
• Remember that heating and cooling of food does not destroy allergens.

Serving a customer who advises they have a food allergy – be 100% truthful 

In the first instance, it is the customer’s responsibility to advise food service staff that they have a food allergy. It is then the responsibility of food service staff to make sure the food they serve the customer does not contain that allergen.

• Provide the customer with the information they need to make an informed choice.
• Ensure you are very clear on what food allergens are in the meal they have ordered and answer honestly. Explain that you cannot guarantee allergen free food, but you can do your best to make sure the allergen is not an ingredient of any component of the menu item chosen, and that you will do your best to avoid cross contamination when preparing the food.
• If you are unsure of the customer’s question, say so. Never guess…a wrong response could lead to a life-threatening allergic reaction.
• Write the customer’s request clearly on the order docket and also talk to the kitchen staff about it.
• Take care that no food or liquid spills onto the meal for the customer with a food allergy from another plate.
• Always take the meal to the customer with a food allergy separately, not whilst carrying other meals.
• Check the allergen free meal is given to the person with the food allergy.
• Tell the customer what you have done to reduce the risk of an allergen being present in their chosen menu item.

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