New allergen management advice for small food businesses

Anaphylaxis Australia has released new advice for consumers and small food businesses about eating out with food allergies. In launching the advice at the 3rd Australian Food Safety Conference in Melbourne recently, Maria Said, President of Anaphylaxis Australia, noted that while those with food allergy are responsible for their own safety, those serving food to allergic consumers also have responsibilities.

While she accepts that risk can never be totally removed, Ms Said believes restaurants, cafes and other suppliers of food must do more to reduce the risks. By working together to educate those in the food service sector, as well as those with severe allergies, the risks can be greatly reduced.

The advice, available as a brochure and an instructional DVD, has been produced in response to the loss of lives in recent years as a result of food anaphylaxis after the person had eaten food purchased or given to them when away from home.

Included in the resources are the following recommendations for those working or managing a food business:

• Have systems in place so that those with food allergy can make informed decisions;
• Always allow the customer to make their decision about a menu purchase once they have been given the required information;
• Never take short cuts or change set menu ingredients;
• Always take food allergy seriously as small amounts of allergens present in food can cause life threatening reactions;
• Always think about cross-contamination when purchasing, storing, preparing and serving food.

For more information on the new consumer and food business advice including the 'Eating out with food allergy brochure' and the CD Rom for food service facilities visit www.allergyfacts.org.au or call 1300 728 000