SCK Blog

Understanding Allergies

Posted by: Neil Willis

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A new booklet that provides advice on food allergies to the food service industry could help reduce allergic reactions in the State’s diners, Minister for Primary Industries, Katrina Hodgkinson said today.

Produced by the NSW Food Authority and Anaphylaxis Australia, the Be Prepared, Be Allergy Aware, It’s Worth The Effort booklet aims to simplify the huge amount of information on available on allergies.

"Food allergies are a serious issue that can have devastating, even fatal, consequences if not correctly understood and managed by those in the food service industry," Ms Hodgkinson said.

"I have no doubt this booklet will become a ‘go to’ tool for every commercial kitchen in NSW."

The booklet is currently being distributed to more than 35,000 food businesses across the State through local councils.

Katrina Hodgkinson said global studies have demonstrated that the majority of severe allergic reactions occur when people are eating outside of their home.

"It is vital that people working in food service understand their role and responsibilities when preparing and serving food to customers with an allergy.

"And while both the customer and the food service business play a role in preventing an allergic reaction, the law requires that a business must provide accurate information to a customer when they ask about potential allergens in the food being served."

The top four steps outlined in the book are:
•    KNOW your ingredients
•    AVOID cross contamination
•    LISTEN to your customers
•    TELL your customer what you have done
 
Ms Hodgkinson said the Be Prepared, Be Allergy Aware booklet is an easy to read, accessible resource that has not been previously available to the NSW food service industry.

"It outlines the requirements of the Food Standards Code, contains tips on food preparation and service and has an allergy aware checklist that can be removed and used as a reference tool for staff," Ms Hodgkinson said.

Nine foods are responsible for 90 per cent of food allergy reactions - peanuts, tree nuts (such as almonds and cashews), eggs, milk, fish, crustacean (shellfish such as prawns and lobster), sesame, soy and wheat.

Maria Said, President of Anaphylaxis Australia, said that education for those in the food service sector would also help to enlighten individuals with food allergies.

"Individuals at risk of anaphylaxis can eat out with increased safety if they always disclose their allergy and ask questions about food content.

"The information they receive helps them to make an informed food choice."

Download the pdf Be prepared, Be Allergy Aware
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