Скачать или смотреть Create Allergen Risk Management Strategies for the Workplace

Once a risk assessment has been completed, the organisation must develop strategies to reduce the risk of an individual’s exposure to known triggers/allergens. This may include creating, organising, and facilitating:

Organisational policies
Staff training
Management of food related risks
Management of potential exposure to insect stings/tick bites
Emergency response procedures for all scenarios
Sourcing current evidence-based information and guidelines from relevant peak and government bodies (e.g. ASCIA, Allergy & Anaphylaxis Australia, Victorian Department of Education and Training, WorkSafe Victoria)
Developing a schedule for undertaking regular checks on the adrenaline injector stock to ensure they are not out-of-date or discoloured

Exactly how an organisation manages a risk will depend on the context specific to that organisation, and in consultation with the at-risk individual or their parents/guardians.

Some further management strategies could include:
Eliminating or substituting high-risk materials
Substitute allergenic materials with safer alternatives.
Example: A manufacturing plant identifies an epoxy resin triggering allergic contact dermatitis in workers and transitions to a non-sensitising alternative product.

Implement accurate allergen labelling
Ensure all packaging, menus, and ingredient lists clearly state the presence of allergens. Use consistent and regulated allergen labelling (e.g., bold type, “contains” statements).
Example: A bakery updates all product labels to clearly state “Contains: Milk, Egg, Wheat, Soy” and includes “May contain traces of peanuts” where relevant.

Segregate allergen-containing ingredients
Physically separate allergens in storage, preparation, and production. Use dedicated utensils and equipment for allergen-free items.
Clearly label chemicals or products containing known allergens. Store separately and restrict access to trained personnel.
Example: A university science lab labels all latex-containing materials and stores them in a separate cupboard with warning signage. A café uses color-coded cutting boards and knives specifically for gluten-free meals to prevent cross-contact with wheat-based products.

Have emergency plans and EpiPens on-site
Stock and maintain adrenaline auto-injectors where permitted. Train staff in their use and in first aid for anaphylaxis.
Example: A school campus and corporate office keep EpiPens in first aid kits and run annual anaphylaxis management drills.

Design allergen-safe zones
Create allergen-free zones in cafeterias, production lines, or shared kitchenettes.
Isolate areas with high allergen use (e.g., dust-generating machinery, labs with animal exposure).
Example: A tech company introduces a “nut-free” pantry space to protect employees with severe nut allergies.

Develop allergen management plans
Include allergen control in the company’s food safety or health and safety management system. Review and update it regularly with new risk assessments.
Example: A food production facility integrates allergen risk zones into their HACCP (Hazard Analysis and Critical Control Points) plan.

Train staff on allergen awareness
Provide ongoing training for employees on allergen identification, handling procedures, and emergency responses to anaphylaxis.
Example: A hotel trains all kitchen and front-of-house staff to recognise allergen icons on menus and how to respond to a guest reporting a food allergy.

Engage with customers and employees
Create channels for customers and staff to disclose allergies or concerns. Encourage transparent dialogue.
Encourage staff to disclose any allergies confidentially to HR or WHS officers.
Keep records (with consent) to adjust environments or protocols.
Example: An office worker discloses a severe bee allergy. The company adjusts landscaping schedules to avoid peak bee seasons and stores an EpiPen in the first aid kit. An airline includes an allergy declaration during online check-in and instructs cabin crew to manage food service accordingly.

It is important to identify who is responsible for implementing each control strategy and include this in their workload while implementation is occurring. These tasks should not be in addition to other tasks that already form a complete workload for that person - it is important that they are prioritised to ensure safety is not compromised. That same person may be responsible for reviewing and updating that control strategy during reviews. All strategies should be documented, and this course will discuss this aspect in another section.

Once these documents and policies are in place, the organisation has a duty to review the effectiveness of risk minimisation strategies in order to maintain compliance and safety. This should be completed in accordance with the required review schedule and provide feedback to relevant staff.

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