Learn about food allergies
Everyone working in food service - from the manager through to the food preparation and food service staff - need to be aware of the risks food allergies pose.
A food business must ensure by law that:
- accurate information is on a label and is given by staff selling unpackaged food made at the premises when a customer asks for it
- an allergen is not found in a food that was specifically requested not to contain that allergen.
Our free downloadable allergen fact sheets can help with staff training.
There are also free online training courses available:
All About Allergens free online training
This first course is designed to assist proprietors and workers in any food business to gain knowledge about food allergens, and to develop best practice procedures for making their food business safe for customers with allergies.
This next course is primarily aimed at food handlers:
Do Food Safely free online training
The ten most common food allergens include peanut, tree nut, egg, cow’s milk (dairy), fish, crustacean (shellfish), sesame, soy, wheat, and lupin.
Food businesses should implement an effective allergen management plan which includes the following:
- include a note on all menus asking customers to always disclose their food allergy when ordering from the menu
- have a specific protocol to follow if a customer says they have a food allergy
- train staff in food allergen risks, management and communication
- be forthcoming to customers about ingredients in food
- take customer requests about allergens seriously
- have a plan in place to manage the unintentional presence of food allergens.
The NSW Food Authority has more information and resources for food businesses.