This updated resource encourages food safety supervisors to ensure food handlers who work in retail and food service businesses to know the 10 common allergens (including Lupin to be declared as a allergen form May 2018) and food intolerances, and be aware of business responsibilities regarding communicating allergen information in food for sale.
Other key messages in this resource are:
- Always treat an allergy request seriously.
- Any food may contain an allergen. Once a customer informs of an allergy it is the businesses legal responsibility to prepare food that doesn’t contain the allergen or notify the customer they cannot guarantee the customer food that does not contain the allergen
- Be allergy aware during food preparation. Allergens may be introduced through cross contamination between allergenic and non-allergenic ingredients.
- If the product contains an allergen, you must let the consumer know by labelling the food product or telling them this is the case, when they ask.
- If you can’t guarantee a customer an allergen free meal, you must notify the customer.