Food Allergy Basics for Food Service Staff
- What is food allergy?
- What are the 8 foods that cause 90% of food allergic reactions?
- Take food allergies seriously and listen to your customers.
- Avoidance of the allergen is essential to minimise the risk of an allergic reaction.
- Know what is in the food you serve so allergic customers can find out, choose wisely and eat safely. If you don’t know, say so.
- Latex gloves can trigger an allergic reaction in someone with latex allergy. Prepare food using only vinyl gloves.
- Be aware that allergens can be hidden in sauces, soups, dressings and garnishes.
- Minimise cross contact by starting orders fresh.
In order to prevent accidental exposure develop a food allergen management policy that ensures your staff:
- Have continuous education and training about allergens.
- Allergen risks are indentified in every part of meal.
- Review the way ingredients are stored, used in recipes, during preparation and handling, serving and display.
- Ask your suppliers about their allergen management policy.
- Read all product labels.
- Good cleaning procedures should be established to prevent contamination between dishes, equipment and utensils.