Allergen Awareness for the Food Service Industry

Topics Covered

• Identifying food allergens and food intolerances.
• Difference between a food allergy and a food aversion.
• Ingredients that cause allergies and intolerances.
• The legally declarable ingredients in Australia.
• Legal responsibilities about providing information.
• Allergen and intolerance cross contamination risks.
• What a food allergen matrix is and how to make one.

Objectives

Upon completion of this course, participants will learn:

• An introduction to the FSANZ Food Standards Code.
• FSANZ requirements relating to allergens and intolerances.
• The difference between an allergen and an intolerance.
• Main ingredients that cause food allergens and intolerances.
• How to declare ingredients both in person and on labels.
• How to deal with “secret recipes” and allergen ingredients.
• How to prepare a food allergen matrix for your business.

Designed for

This course is designed for all food and beverage employees that are involved in the preparation, handling and sale of food. The course provides employees with enough general knowledge to meet the basic principles and practices relating to food allergies and intolerances.

Outcomes

On successful completion of this course participants will have a strong knowledge of the difference between allergens and intolerances, and learn what types of food cause allergies and intolerances in certain people. Participants will also learn what their legal responsibilities are when handling customer enquiries, how to accurately inform customers of ingredients in their food, and how to prepare an allergen matrix.