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UnderstandingFood Allergy
How Restaurant Address Food Allergies

Allergic diners have the right to dine safely when it comes to eating at restaurants – provided they have warned the restaurant of their allergy. Restaurant staff aren’t mind-readers, so generally they can’t be held responsible if a diner with an undisclosed allergy suffers a reaction.
Australia has the highest prevalence of food allergy in the world, and an increasing associated fatality rate. Between 2018 and 2019 there were 187 food recalls in Australia, with 74 of these due to undeclared allergens (40%). This trend has continued in 2020, with 61 food recalls conducted between 1 January – 30 July, and 48% of them being linked to undeclared allergens.
US FDA / USDA FSIS
Undeclared Allergens
It’s likely no surprise at this point that undeclared allergens accounted for most of last year’s recalled foods—52 percent of them to be exact.
It’s estimated that food allergy occurs in around
10% of infants,
4-8% of children, and about
2% of adults in Australia and New Zealand.

Food allergies are a growing public health issue:
About 15 million Americans have food allergies.
Food allergic reactions are responsible for about 30,000 emergency room visits and 150-200 deaths a year.

The most common food allergens
The food allergens most likely to cause illness in children and adults are milk, peanuts , tree nuts, egg and cereals containing gluten. Other common allergens include sesame seeds, fish, crustacea, soy and lupins.

Your responsibility as a food business
The only way for people with a food allergy to manage their allergy is to completely avoid the food allergen.

For this reason, the Food Standards Code requires that for food produced or sold in Australia that contain any of the allergens mentioned above, the allergen be declared on product labels. This includes its presence as an ingredient, or its presence as a component of food additives or processing aids.

Allergen management and your food safety program
Food businesses are required to have an effective allergen management plan as part of their food safety program, should train their staff in food allergen risks, management and communication, should provide clear and accurate information on their products and manage the unintentional presence of food allergens.

The food safety program should include information on labelling, segregation and storage of ingredients and finished products to prevent cross-contamination.

An allergen management plan should consider the following:
-detailed information on all ingredients
-appropriate storage and handling of ingredients and equipment to prevent cross contact
-segregation of ingredients and or lines or scheduling to avoid cross contact.
-appropriate and effective cleaning to remove allergens from surfaces and equipment.
-a testing schedule to test raw ingredients, environmental surfaces and finished products.
-staff training in food allergen risks and management, including the unintentional presence of food allergens.
-a review of your product labels to ensure compliance with the Food Standards Code.

Sources:
   • Why Your Staff Should be Trained in Common...  
https://www.foodallergy.org/education...
http://www.mayoclinic.org/diseases-co...
https://www.foodallergy.org/common-al...