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Food Industry

Food allergy has increased in prevalence in recent years. 1 in 10 babies* now suffer from food allergies. Whilst children often outgrow milk and egg allergy, peanut, tree nut, sesame, fish, and shellfish allergy are very often lifelong. More and more people now live with the risk of a potentially life threatening allergic reaction to common proteins found in the what are for most, very healthy foods.

The most common allergens are peanuts, tree nuts, fish, shellfish, eggs, milk, sesame, wheat and soy.

As a member of the food industry, it is important that you are aware of food allergy and anaphylaxis and play your part in creating safer food choices for those at risk.

By becoming a member of Allergy & Anaphylaxis Australia, you will not only have available  the support and resources you need but will also have direct access to those who can help you  raise awareness of a fast growing public health issue.

Remember, food allergies can be life threatening - there is currently no cure. Education is the key to management.

Food Allergen Portal
http://www.foodstandards.gov.au/consumer/foodallergies/foodallergenportal/Pages/default.aspx

Food choices for the food allergic individual

We all struggle with food choices from time to time, but for people with food allergies, food choices are of the utmost importance. Without any cure for allergy, avoidance of the allergen or trigger is vital to keeping sufferers safe.

Whilst the individual at risk or their carer is responsible in managing their food allergy, management often also means placing trust in others. This includes parents, school teachers, relatives, the food industry and food outlets like restaurants, cafes and clubs.

People with food allergies need to ensure their foods have ingredient traceability from paddock through to plate, so all aspects of food preparation and serving are important. Food manufacturers and those in the foodservice industry must put strict protocols in place, from storage and supply of raw material through to the preparation, processing and packaging, storage and serving of meals and food products.

Ultimately, people with food allergies have to rely on food labels and food outlet staff providing accurate information them when making their decisions on whether or not a meal or packaged food is safe for them to eat. When we talk about the risk of a food allergic reaction, we cannot ever say risk can be eliminated. If eating packaged food or food prepared by someone else, there is always a greater risk. It is important the consumer with allergies has access to the information required so they can make an informed decision on the level of risk and therefore decide on whether or not they will eat the food.

If you have an allergic reaction to  a suspect food please follow instructions on the NEW Report a reaction FLOW CHART to  help  you report a reaction and get a food or a facility investigated by the health department.

pdfReport a reaction FLOW CHART579.32 KB

Report a reaction FLOW CHART

* Osborne et al. Prevalence of challenge-proven IgE-mediated food allergy using population-based sampling and
predetermined challenge criteria in infants. J Allergy Clin Immunolol 2011; 127: 668-676

Content updated June 2016

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Being diagnosed with a potentially severe allergy is scary. But don’t worry, you’re not alone – help and support is available.

Allergy & Anaphylaxis Australia is a national support group for people caring for or at risk of anaphylaxis. Learn more...

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Don’t miss out on life because you have an allergy. With some forward planning and good communication, you can participate in almost anything you desire.

Check out our Life stages section for more specific information.

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