Most allergic reactions to foods can be prevented by careful food allergen avoidance. Here are some steps you can take to keep your customers safe.
If you own a food business, it is your responsibility to correctly label and provide information about all of the ingredients used in your products.
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As a young adult, you will most likely find yourself in a lot more social situations that involve food. Dinner and drinks with friends, work functions and brunch with your parents.
Your food allergy should not stop you from enjoying yourself when eating out with friends and family. It takes some planning and communication, but it’s worth the effort.
In today's food business landscape, understanding and managing food allergies is critical, especially for businesses dealing with high-risk foods and common food allergens. For some people, food allergies are life threatening. Food businesses have to play their part in ensuring consumers’ safety. In this short video, the NSW Food Authority shows you how to be prepared and allergy aware in four easy steps. We discuss the importance of proper food allergy training for all staff and the role of clear communication when it comes to food safety.
To borrow a phrase from the customs office, “Don’t be sorry, just declare it!” This short video explains how food businesses can prevent allergic reactions and attacks by properly declaring allergens in their products, both with and without a food label. In the absence of a food label (food items served in a cafe or restaurant), this video outlines how to effectively declare allergens based on food label laws. It also presents how to declare allergens on an ingredients list in four easy steps. Plus, everything you need to know about where to place them in the ingredients list and using the prescribed name of the allergen.
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When you cook at home, you know exactly what ingredients are going into your meal. Eating out at a restaurant is a different story and for people with food allergies, eating out can be a life or death situation.
Maria Said provides information about managing food allergies when eating out.
Any food can cause a food allergy, but most intolerances and allergies are linked to: Milk, Eggs, Soya, Peanuts, Celery, Mustard, Sesame, Fish, Shellfish or molluscs, Crustaceans, Lupin, Gluten, Sulphur dioxide and sulphites and, tree nuts. Allergic reactions can present themselves in a number of ways. It is so important for employees to be aware of any food allergies their customers may have, foods are labelled clearly and handled, stored and cooked with particular care.
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The way restaurants choose to handle serious allergies and food intolerances can range from highly accommodating, to outright refusal of service. Disappointingly, there are a lack of common guidelines and training for restaurant staff across the industry, which can be frustrating for everyone involved.
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With careful planning you can enjoy eating out. Take a look through our eating out with food allergies resources below.
