Be prepared be allergy aware

NSW Food Authority has a great guidance document for retail and food service businesses, encouraging them to be aware of the responsibilities of food allergens, within their food and drink menu items.
Everyone — from the manager through to the food preparation and food service staff — needs to be aware of the risks food allergies pose, and be clear on how to identify and manage allergens.
Eight foods cause around 90% of food allergic reactions. They are: peanuts, tree nuts (eg almonds, cashews), eggs, milk, fish, crustacean (shellfish eg prawns, lobster), sesame, soy. Gluten and sulphites must also be declared on food labels in Australia.
Consumers have a legal right to receive, on request, written or verbal information on allergen content when buying takeaway foods or eating out. Make sure your staff don't beach the law or provide inaccurate information that may possibly result in a life threatening allergic reaction.

• Know your products- know your ingredients.
• Educate your staff on allergen awareness
• Ensure safe preparation and hygiene practices
  - avoid cross contamination from allergenic products
  - clean and sanitise utensis, equipment and surfaces
• have a dedicated area to prepare allergen free products, or schedule a seperate time to produce allergen free products
• take customer enquiries about allergens seriously- have a procedure that your staff ensure they give accurate information or a response

For further guidance use this information, and train all staf on allergen management