The NSW Food Authority has updated the learning resource for Allergen Management, that is to be taught as part of the Food Safety Supervisor training program, delivered by NSW Food Authority approved RTO's.
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.

You may download a pdf of this information published by the NSW Food Authority, that may be useful to businesses to educate staff about allergen management

.The NSW Food Authority has published a module of learning aimed to inform Food Safety Supervisors and businesses of their legal responsibilities, under the NSW Food Act 2003.
Key messages:

• All food handlers are responsible for, and may be prosecuted for selling unsafe food, or preparing food in such a way as to render it unsafe.
• All food handlers are responsible for, and may be prosecuted for selling aunsuitable food, or preparing food in such a way as to render it unsuitable.
• All food handlers must not falsely describe food and must not falsely describe food where there is risk of physical harm to the customer.
• All food for sale must comply with the requirements set out in the Australia New Zealand Food Standards Code.

The module of information is available here as a pdf document
This also contains information on potential penalties ( fines) should a business or food handler be  breach of the NSW Food Act 2003.
Businesses, Food Safety Supervisors, or Managers should be aware of the application of the Food Safety Standards, the laws and regulations in their state or territory and the potential for fines, criminal convictions or even prison time.