Food Allergy Basics for Food Service Staff

Checklist

  • 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.

A&AA© 2014

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IN AN EMERGENCY

If you are having an allergic reaction follow advice on your ASCIA Action Plan.

If in doubt, give the Anapen® or EpiPen®.

Do not call us for emergency advice.

If you do not have an ASCIA Action Plan and/or an Anapen® or EpiPen® call triple zero (000) for an ambulance.