Managing food allergens and intolerances

What is a food allergy?

A food allergy is when a food protein leads to an immune response. An allergic reaction may include swelling, hives, vomiting, abdominal pain or in some cases may lead to life threatening reactions known as anaphylaxis.

What is a food intolerance?

A food intolerance is when a particular food, chemical or component creates an adverse reaction, but is not related to an immune response. Reactions may include bloating, abdominal pain, diarrhoea, and vomiting. These responses are not life threatening but can be debilitating for sufferers.  

Your obligations

The Australian and New Zealand Food Standards Code states that food businesses must ensure that certain allergens are clearly listed on the labels of food for sale. In the case of unpackaged foods (such as meals sold from a restaurant/café) the information must be provided upon request. These are:

  • Peanuts and peanut products
  • Tree nuts and tree nut products
  • Soy and other soybean products
  • Egg and egg products
  • Dairy and dairy products
  • Fish and fish products
  • Seafood/crustacea and their products
  • Lupin
  • Wheat and other cereals containing gluten
  • Sesame seeds and sesame seed products

Determining food allergens within your business

To ensure your business provides safe and suitable food to all customers, all allergens must be accurately identifiable and communicated. You should check for the presence of allergens in all foods which you sell from your business, whether these are made externally or prepared on site.

Steps to manage allergens:

  1. Know what’s in all food – Collate an accurate list of all ingredients for each food product you produce or sell. Take note of foods containing allergens in a way that can be easily referenced by staff
     
  2. Know the allergens – Take note of all allergens on site and which foods contain any allergens. Ensure that you have the details of all ingredients for each menu item for easy reference. You may list this information on a products labelling, on a written menu, on displayed signage, or provide it to customers upon request
     
  3. Prepare food safely – Identify any potential cross contamination risks at your premises by assessing how you prepare, store, display and serve your foods. It is important to ensure that allergens cannot be introduced to foods through your equipment, utensils, or direct contact with other foods when displayed or stored
     
  4. Be 100% truthful – Be as transparent as possible with your customers – ask customers about allergies, give the customer all of the information they need to be informed of the allergen content, never guess or assume
     
  5. Be vigilant – It’s important that every step from ordering through to the meal being served is managed. Ensure that each person handling the meal knows of the allergen requirements and ensures it is appropriately prepared, kept separate from other meals, and delivered to the correct customer

Using a food allergen checklist in your business

One way to manage your business’ allergen information is to develop a food allergen matrix or checklist.

This useful tool allows you to list all allergens within menu items in a quick reference table which helps staff provide information about the presence of different ingredients in menu items. You must be ensured that this information is kept up to date with food provided and regularly reviewed.

Download the food allergy checklist.

Training and further information

Contact us

For more information, contact our office on 03 5434 6000 or [email protected]


More information

Department of Health website: food businesses


Looking for more business support?

Contact our Business Help Desk for a one on one meeting on 03 5434 6000 or email [email protected]

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