All about

Allergens.
Managing food allergies
in food service

The usual suspects

Almond
Brazil nut
6"
Cashew
5" Hazelnut
4" Macadamia

3" Pecan Fish Soy

Sesame Pine nut Milk (Dairy)
2" Lupin
Pistachio
Peanut Crustacea
1" Walnut
Egg Mollusc
Wheat
Tree nuts
What is
food
allergy?
Food allergy is an immune
system reaction, usually
to a protein in a food.

The food that causes an

allergic reaction is called
a food allergen.

Some people will have a

severe allergic reaction
(known as anaphylaxis)
which is life-threatening.

A food intolerance is not

the same as a food allergy.

A food intolerance does not

involve the immune system
and is not life-threatening.

2
 Food allergy
is a serious issue
Both the customer and the food business are
responsible for preventing allergic reactions
to food.
For a customer with food allergy,
even a small amount (traces) of Most allergic reactions to foods are caused
the food they are allergic to (for by these foods:
example, a crumb or a drop), can
cause an allergic reaction.

Egg Peanut
Soy
Milk (Dairy)
Food allergies are common in Australia
affecting around 1 in 10 babies, 1 in 20 teens
and 1 in 50 adults.
Lupin

Most deaths from food allergy happen when Crustacea Mollusc

people are eating outside the home. Sesame

The only successful way to manage a

food allergy is to completely avoid the Wheat
food allergen. Fish
Tree nuts

Cooking a food does not make it safe for a

person with food allergies if it contains the
food they are allergic to.
Most recent deaths from food related
If food service staff are educated about how anaphylaxis in Australia include deaths as a result
to manage food allergens, they can provide of milk (diary), egg, sesame and tree nuts.
appropriate meals to people with food allergies.
Any food can cause an allergic reaction including
anaphylaxis, even if it is not one of the most
common food allergens. So all food allergies must
be taken seriously.

Some examples of other food allergies include

Any food can cause an kiwi fruit, mushroom, banana, mustard and beef.
allergic reaction.

3
Managing food
allergies is a shared
responsibility
All food service staff must comply with food Information about the ingredients of the food or drink
standards (Australia New Zealand Food Standards must be kept up to date, be available to staff at all times,
Code) and state or territory Food Acts. and provided to the customer if they request it.

Communication about food allergy is important. Only staff that have been trained in food allergen
management should prepare and serve food to people
with food allergies.
Encourage customers to tell you about their food
allergies when they eat at your food business.

Everyone in food service must be aware of the risk Chef card

food allergies pose. Some people with food allergies will use an
Allergy & Anaphylaxis Australia Chef Card to help
them communicate their food allergies to food service
This includes managers, serving staff, cooks, chefs staff. This card lists their food allergies and tells food
and other food preparation staff. service staff about reducing risk with careful food
preparation. If someone tells you about their food
Staff must know how to identify and manage food allergy and presents a Chef Card to you, take their
allergens and answer questions from customers allergies seriously and
with food allergies. return the card to the TO THE CHE
F:

re food alle
rgy. To avo
id a
must
I have seve reaction, I

customer with their life-threaten

avoid all food
ing allergic
s that contain
/ might con
tain:

specially prepared meal. Milk (dairy)

Peanuts
There should be a specific procedure for staff
to follow if a customer tells staff that they have
a food allergy.

Customer Serving staff Cook, chef and other kitchen

responsibilities: responsibilities: staff responsibilities:
Always tell staff Listen carefully to customer requests Know what ingredients are used in the
about their food about food allergies. food they prepare.
allergy every time
Give customers accurate Prevent cross contamination during
they order.
information about the ingredients and food storage, food preparation and food
Carry a chef card allergen content of meals when they ask. delivery.
that lists their food Never guess.
Provide safe and suitable food for all
allergies.
Communicate the customer’s food customers with a food allergy.
allergy to the staff preparing the meal
Tell the customer if they cannot prepare
or drink and write the food allergy clearly
safe food for them.
on the meal order docket.
Have a way to identify which meals are
Deliver the meal or drink for the customer
for customers with food allergy so you
with food allergy separately to food and
know they are different to other meals.
drink for other customers.

4
 Know what is
in your food
and be 100% truthful
The law (the Food Food businesses breach the Food
Standards Code:
Standards Code)
-  When food allergen information is not on a label
requires you to provide when the food is packaged;
accurate information -  If accurate information is not given by staff
when a customer asks selling or serving unpackaged food made at the
premises when a customer asks for it;
about allergens in the
-  If an allergen is found in a food that was
food you are serving. specifically requested by the customer not to
You can give customers contain that allergen. This is not limited to the
list of common food allergens. For example,
this information by if a customer declares that they are allergic to
telling or showing them. watermelon, they must not be served food or
drink containing watermelon.

To provide accurate information about the You can use this template to create
allergen content of food and drinks, staff must a menu matrix for your business:
know exactly what is in the food they https://foodallergytraining.org.au/resources/
prepare and serve. allergen-menu-matrix

A Food Allergen Menu Matrix is a way to

summarise all your menu items and their
Food allergen menu matrix
National Allergy Strategy – Food allergen menu matrix (sample)

allergen content.
C indicates menu item CONTAINS the allergen as an ingredient PAL stands for Precautionary Allergen Labelling statement

Tree nuts Gluten containing cereals

Crustacean

Macadamia
Milk (dairy)

Brazil nut

Pistachio
Hazelnut

Pine nut
Sesame

Cashew
Almond
Peanut

Walnut
Mollusc

Gluten

Barley
Wheat
Pecan
Lupin

Oats
Fish
Egg

Soy

Rye

Menu item

The Food Allergen Menu Matrix should include

all food and drinks made on-site as well as
Caesar salad C C C C PAL C C C

Pasta salad with tuna C C C PAL C C C C

unpackaged food prepared off-site (such as Pumpkin risotto

Beef stir fry
C
C C C C
C

commercially prepared food and drinks). Steak sandwich

Chicken burger
C
C
C
C C
PAL C
C
C
C
C

Garden salad
Vegetable coconut curry C
Frittata C C

A correct and up-to-date Food Allergen Menu Pad Thai

Apple crumble C
C C C C
C C
C
C C

Matrix allows staff to easily identify food allergens Spaghetti bolognese C PAL PAL C PAL PAL PAL PAL PAL PAL PAL PAL PAL C C

in the food or meal when customers ask. Completed by: Jim Stevens, Head Chef Date: 20 May 2022 Signature: Page 1 of 1

5
 Being ‘FOOD ALLERGY AWARE’
-  Managing food allergies is part of food -  It is important
safety and is a legal obligation. to clearly
communicate
-  It is important that you do your best to
what you will do
make sure the allergen is not an ingredient
to manage the
of the food you will serve the customer with
customer’s
food allergy.
food allergy
-  Do your best to avoid cross contamination so they can make an informed choice on
when preparing the food. whether to order the food or drink.
-  Even when you have good practices in -  A good customer experience will
place, you do not have to guarantee that the help build loyalty and is good for
food is allergen free. your business.

Understanding Food Labels

If a product has a label, the Food Standards Code Sulphites in concentrations of 10mg/kg or
requires the following common food allergens to be more must also be shown on food labels of
shown on the package: packaged foods.
This law also applies to imported products.

In 2021 there was a change in the Code about

the way food allergen information is provided
Macadamia Pecan Pine nut Pistachio Walnut
on labels. This change means that allergen
information must be shown in a specific format
and location on food labels, and using simple,
common names for food allergens in bold font
(Plain English Allergen Labelling or PEAL).
Peanut Almond Brazil nut Cashew Hazelnut
This is an example of how a food label should look
under the new PEAL requirements:

Mollusc
(e.g. oyster, octopus, Sesame Summary Statement of
scallops, calamari) Egg
statement ingredients

Ingredients:
REDRAW
Water, vegetable oil, vinegar, sugar, tomato paste,
 Milk (this includes all dairy Fish Crustacea capsicum, salt, egg yolk, thickener (1412), almonds,
foods and all animal milks) (e.g. prawn, lobster) parmesan cheese (milk), garlic, wheat flour, flavour
(wheat maltodextrin, sesame oil), antioxidant (320).

Contains: egg, almond, milk, wheat, gluten, sesame.

Source: 2021 Food Industry Guide to Allergen Management

Soy  Wheat – Gluten containing L upin and Labelling for Australia and New Zealand
cereals (wheat, rye, barley, oats)

6
Even though Food Standards Code labelling
requirements have changed, foods with labels What if a food does
that meet the old Code can still be available until
February 2026. not have a label?
If a food is supplied to a food
This means that allergens may not be obvious business without a label or
on older labels. Companies could use ingredient
names like ‘lactoglobulin’ or ‘whey’ when milk is package (for example bread
present in the food. From 2026, the label must from a bakery), the ingredient
state ‘milk’ and it must be in the ingredient list and
the allergen summary statement. and allergen information
must be provided in some
The Allergy & Anaphylaxis Australia food allergen other written way. A product
cards list the different ingredient names for the information form (PIF) can be
common food allergens which staff need to know
until the new labelling laws are fully in place. requested from your supplier.
A PIF lists ingredients and
It is important that staff responsible for checking common allergens in the
food labels or making decisions about which
purchased food.
ingredients are used know how to read food labels
for food allergens.

Precautionary Allergen Labelling (PAL)

statements such as ‘may contain’ are used to
explain that a food may have been unintentionally
contaminated with an allergen during growing,
storing, making and transporting the food. This can
make the food a risk to the person with food allergy.

If a food has a PAL statement for a food allergen,

you must not serve the food to a customer who
is allergic to that food. For example, a product
labelled “may contain traces of nuts” should not be
given to someone with a peanut or tree nut allergy.

It is important for staff to be aware of food safety

recall processes and that cooks and chefs are
aware of any product which has been recalled due
to undeclared allergens.

7
 Labelling about What about
gluten and wheat dairy-free
can be confusing products? Almond
Milk
Gluten is a type of protein found in wheat, rye, Dairy-free products are made
barley, oats and cereals bred from these grains from plant based foods and
(such as triticale). should not contain any milk
protein at all.
Coeliac disease is an autoimmune condition, not a
food allergy. People with coeliac disease must avoid However, you should always check the ingredients
all gluten and cereals containing gluten and their list and any precautionary allergen labelling
products. If someone with coeliac disease eats statements (such as “may contain”) to see if they
gluten it will not cause a life-threatening reaction contain any milk (dairy) products.
but it can make them unwell and cause long term
Some coconut milks, drinks or creams contain
health problems, so it is still important to make sure
milk, and are not suitable for people with
customers with coeliac disease are not given gluten.
milk allergy.
Customers with wheat allergy on the other hand,
Be aware that the plant based foods that dairy free
can have a life-threatening reaction to any
products are made from may contain common
protein in wheat, not just gluten from wheat. If
food allergens such as tree nuts (for example
someone tells you they are allergic to wheat, check
almond milk) or soy.
the whole label for wheat, not just for gluten and
ask them if they are allergic to any other grains.

Is vegan food
Lactose
Are lactose free safe for people
-free
products safe for with milk or
people with milk egg allergy?
(dairy) allergy? Vegan products are not meant to contain milk or
egg as an ingredient, but a vegan claim should not
Milk (dairy) allergy must not be confused with
be thought of as a milk or egg free claim.
lactose intolerance - they are very different.
Vegan foods often have precautionary allergen
Lactose is a type of sugar in milk. People with milk
labelling statements (for example “may contain”)
allergy are allergic to the protein in milk.
for milk and egg.
Lactose free products have had the milk sugar
Always check labels carefully and never assume
(lactose) taken out, but still contain milk protein
a vegan product is safe for someone with milk or
and will cause an allergic reaction in someone with
egg allergy.
milk (dairy) allergy.
Remember milk allergy means all dairy foods
(such as milk, butter, yoghurt, cheese) have to
be avoided even if they are lactose free.
Do not give customers with milk (dairy) allergy any
lactose free dairy products.

8
Food Ordering Standardised recipes
and Suppliers Always use standardised recipes.

Only accept labelled foods or foods supplied

with ingredient information – for example Standardised recipes are recipes that everyone
a Product Information Form (PIF) or follows exactly, no matter who is cooking. No changes.
specification sheet. No additions.

Check all ingredients for allergens, including When you follow a standardised recipe, you
sauces, spices, garnishes, oils and dressings. can be certain about the ingredients and food
allergens in the meal because it is the same
every time it is made.
Check labels and PIFs for ingredients and allergens
every time you buy a food and when a food
delivery is received. Food manufacturers can Standardised recipes help keep your allergen menu
change their ingredients or processes at any time. matrix up to date.

If you accept a substituted product (for example Do not substitute or add ingredients if you are not sure
another brand) from your supplier, check the what the replacement product contains.
food label or PIF for allergens and update the food
allergen menu matrix if needed. Tell staff about
the change. Examples of a standardised recipe and food allergen
menu matrix along with a recipe template and a food
allergen menu matrix template, can be downloaded
It is important for staff to be aware of food safety from the All about Allergens resource hub:
recall processes and that cooks and chefs are https://foodallergytraining.org.au/resources/
aware of any product which has been recalled due
to undeclared allergens.

9
Practical
management
of food allergens
Cleaning and sanitising Storing foods
Cleaning removes dirt, grime, fat and food Good storage can prevent the cross
residues, including food allergens. contamination of allergens to other foods.

Sanitising alone will not remove food residue or Keep storage areas clean and tidy. Clean up spills
food allergens. immediately and throw away food if a spill has
contaminated other ingredients.

The physical act of cleaning a surface with hot

water, detergent and clean cloths or paper towel Store common food allergens separately in
is important to remove allergens. sealed labelled containers.

Ensure surfaces, utensils and hands are clean

before preparing the food.

Clean food preparation equipment and surfaces

thoroughly between use.
Label storage areas and all food containers
clearly so that foods are always placed in the
Wash your hands with soap and warm
correct position.
running water, then dry them on a paper towel
between tasks and after handling an allergen.
Store high risk items, such as flour, in separate
sealed containers on lower shelves to prevent
Wiping your hands on a tea towel or using hand
spillage onto other items.
sanitiser does not remove food allergens from
your hands.
When transferring foods from the original
packaging into another container, take care not to
contaminate other foods or containers.

Pre-plated or packaged meals or food items for

people with food allergy should be covered or
wrapped, labelled and stored separately.

10
Utensils and cooking equipment
Use clean equipment and utensils. Blenders and whisks can be difficult to clean
properly – check carefully for any food residue
after cleaning and consider separate equipment
Use separate utensils for different foods. For for preparing meals for customers with food
example, a different pair of tongs for two different allergy.
meal items.

Make sure plates and cutlery are thoroughly

Have separate equipment for common allergens cleaned in hot soapy water or a dishwasher.
(such as a separate toaster for wheat or gluten
free bread).

Preventing cross Remember: hand

contamination sanitiser does not

remove food particles or
Cross contamination (also called cross contact) occurs when allergens – use soap and
food allergens come into contact with a food that does not warm water. Dry your
contain that allergen. It can happen when preparing, storing and
hands using paper towel.
serving food and drinks.

Examples of cross Cross contamination

contamination: solutions:
• A food handler using the same • Use clean equipment and
cutting board and knife to cut utensils every time you are
a peanut butter sandwich, and preparing an allergen free meal.
then a ham sandwich
• Use separate utensils for
• A baker making muffins that different foods. For example, a
contain egg, then using the different pair of tongs for two
same unwashed mixer to different meal items.
mix a dough without egg
• Have separate or dedicated
• A chef preparing cooked prawns equipment such as a separate
and then cutting lettuce without toaster for for wheat or gluten
first washing their hands with free bread.
soap and warm water
• Wash your hands before food
• A cook deep-frying fish, preparation begins and between
and then using the same oil handling different foods.
to deep-fry products not
• M ake sure you use fresh oil for deep
containing fish
frying any ingredients or meals for
• A barista making a coffee customers with food allergy.
for a customer with cow's
milk and using the same
equipment and utensils for the
the next customer with a milk
(dairy) allergy.

11
 When using a coffee machine, make sure the
Food preparation correct milk is used for the person with a food
allergy and that different milks (cow’s milk, soy
Ensure that only staff trained in food allergen milk, almond milk, oat milk) are stored and used
management prepare food and drink for separately. The milk frother/steamer must be
customers with food allergy. thoroughly cleaned between different milks.
However, there may still be a risk of cross
contamination.
Clean the workspace and wash hands thoroughly
before starting.
Remember, even very small amounts of a
food allergen can cause an allergic reaction.
Check ingredients for allergens in case anything
You cannot remove the ingredient (for example
has changed, and follow standardised recipes.
pick off the cheese) and serve the rest of the food
because cross contamination will have occurred.
Have a separate area for preparing meals for
people with food allergy and use ingredients from
Start over if the meal has been contaminated with
newly opened packages to make sure there has
the food the customer is allergic to.
been no cross contamination.

If possible, prepare foods for people with food

allergy first. Meal delivery
Have a clear way of identifying the meal for the
Be aware that a food that is safe for one person person with food allergy.
with a food allergy may be unsafe for another
person with a different food allergy. Plan the order Examples include:
in which you prepare food allergy meals.

Cover and label the meal once it is prepared.

Advise all kitchen and service staff that an allergy A coloured flag A coloured plate
meal is being prepared to prevent other staff
contaminating the area or meal with food allergens.

Gloves are only helpful in managing food allergens

if they are changed regularly. Washing hands with
soap and warm running water in between tasks
is more effective than wearing gloves. If gloves
are worn, you must wear non-latex gloves for Different Stickers for
shaped plate wrapped foods.
customers with latex allergy.

Be aware of oils containing allergens, for

example peanut oil or sesame oil. If food has already Check with the customer that the right meal is
been cooked in the oil, it could be contaminated with given to the right person with the food allergy.
the allergen. Use fresh oil if you need to.

Give the meal to the customer with the food allergy

Consider food allergens when adding garnishes or before giving any other meals if they are in a group.
decorations, gravies or sauces.

Buffet style dining is high risk for anyone with a

Heating and freezing food does food allergy. Consider providing plated meals for
not destroy allergens. people with food allergy.

12
Good training
and good systems
are important
Develop a process for preparing foods for Keep ingredient lists of foods and ingredients in
customers with food allergy and make sure a specific location that is accessible for all staff.
staff follow it.

Consider including common food allergens in the

Train your staff about food allergens so they name of the food on the menu so that it is more
understand what information they need to be obvious to customers and staff what is in the
able to provide to customers if they ask, and meal. However, customers should not presume
where to find the information. the menu name includes all food allergens.

Staff should know how to recognise the signs Include a note on menus encouraging
and symptoms of an allergic reaction, including customers to ALWAYS tell you about their food
anaphylaxis, and how to respond. allergy when ordering.

Train your staff to ask customers about

food allergies.

Where to go for training

The All About Allergens online courses are freely available to help business
owners and workers in any food business gain knowledge about food
allergens, and to develop best practice procedures for making their food
business safe for customers with allergies.
There are different All About Allergens courses available to make sure the
information is appropriate the food business you work in:
• General food service
(front and back of house staff)
• Cooks and Chefs
• Camps
• Hospitals - Kitchen Managers and Supervisors
• Hospitals - Kitchen Staff
• Hospitals - Ward Managers and Nurses
• Hospitals - Ward Support Staff
• Schools
• Children’s education and care Find out more at:
• Residential care (e.g. aged care) https://foodallergytraining.org.au/
The All About Allergens Resource Hub has a range
of free resources for people working in food service:
https://foodallergytraining.org.au/resources/

13
Food allergy aware
checklist
Use this checklist to help you manage food allergies. You can place this on your workplace notice board or
laminate for your kitchen.

LISTEN to your customers and be 100% truthful

 Ask customers if they have any food allergies.
 Listen carefully and take customer requests about food allergens seriously.
 Give customers the right information about the ingredients of meals when they ask.
 Have specific processes for staff to follow if a customer says they have a food allergy.
 Include a note on your menu asking customers to ALWAYS tell you about their food allergy when they order.

KNOW what is in your food

 Check all ingredients for allergens, even in sauces, spices, garnish, oils, and dressings.
 Food labels and Product Information Forms should be checked every time an order is received as
manufacturers may change their ingredients or processes.
 Place the name of known allergens next to menu items, if possible.
 Only accept foods with a label or foods supplied with ingredient information (Product Information Form).
 Always use standardised recipes so that the allergen content of menu items is always the same.
 Avoid ingredient substitution or adding extra ingredients when preparing food.
 If you accept a different product or brand from your supplier, check the food label or the Product
Information Form to check if the allergen content is different.
 Be familiar with different ingredient names for common food allergens .
 Set up a food allergen matrix for each menu item - this will help staff quickly identify the common food
allergens when customers ask for allergen information .

PREPARE food safely

 Avoid cross contamination of food allergens – even very small amounts of the food a person is allergic to
can cause an allergic reaction.
 Always double check the ingredients with the chef and the customer .
 Handle food safely with clean hands washed with soap and warm water and dried with paper towel (not a
tea towel).
 Wash hands regularly and always before preparing food for a customer with food allergy .
 Clean and sanitise work surfaces, utensils and equipment .
 Store food safely in sealed and labelled containers and keep storage areas clean .
 Have a separate area for preparing meals for customers with food allergy - be aware that food that is safe
for one customer with a food allergy may be unsafe for another customer with a different food allergy.
 If you can, prepare meals for customers with food allergy first.
 Have a clear way of identifying the meal for the customer with food allergy, such as a coloured flag for
plated meals or stickers for wrapped foods .
 Always take the meal to the customer with a food allergy separately, not whilst carrying other meals.
 Check the correct meal is given to the customer who has the food allergy.

EDUCATE your staff

 Make sure food safety supervisors are up to date with their food allergy training.
 Train all staff regularly in food allergen management using the All about Allergens free online
training - www.foodallergytraining.org.au.
 Teach staff of their obligation to declare certain allergens.
 Ensure your staff are updated on new laws relating to allergen management .
 Display The Usual Suspects poster in your kitchen – www.foodallergytraining/resources.
 Conduct a food allergen management audit to see what your service can improve on when it comes to
managing food allergens - www.foodallergytraining/resources.

14
 How do you know if someone
is having an allergic reaction
and what should you do?
Signs of a mild to moderate allergic reaction
can include:

What are
the signs and
symptoms of an
allergic reaction
Swelling or
tightness in throat
wheeze or
persistent cough
Swelling of lips
face, eyes
Hives or welts

to food?
The signs and symptoms of food allergy
can vary from person to person. An
allergic reaction can happen very quickly
after eating and can suddenly become
life-threatening.
ss pale and floppy Tingling Abdominal pain
(young children) mouth or vomiting

Signs of a severe allergic reaction (anaphylaxis) include any one of the following:

difficult or noisy Swelling Swelling or wheeze or Swell

breathing of tongue tightness in throat persistent cough fac

difficulty talking persistent dizziness pale and floppy Ti

or a hoArse voice or collapse (young children) m

15
What should you do
if a customer has
an allergic reaction?
1  ay person flat, do not allow them to stand or walk. If breathing is
L
difficult allow them to sit on the ground with their legs outstretched.

2 Call an ambulance
(call triple zero). Call 000
3 
Follow the customer’s ASCIA Action Plan for Anaphylaxis (if they have one),
or the ASCIA First Aid Plan for Anaphylaxis and if needed give an adrenaline
(epinephrine) injector if one is available. Follow the instructions on the device.

FIRST AID PLAN FOR

www.allergy.org.au A n ap hyl axi s
For use with adrenaline (epinephrine) injectors - refer to the device label for instructions
Translated versions of this document are on the ASCIA website www.allergy.org.au/anaphylaxis#ta5

SIGNS OF MILD TO MODERATE ALLERGIC REACTION

Reporting an
• Swelling of lips, face, eyes • Tingling mouth
• Hives or welts • Abdominal pain, vomiting - these are signs of
anaphylaxis for insect allergy

allergic reaction
ACTION FOR MILD TO MODERATE ALLERGIC REACTION
• For insect allergy - flick out sting if visible • Stay with person, call for help and locate
• For tick allergy seek medical help adrenaline injector
or freeze tick and let it drop off • Phone family/emergency contact

Mild to moderate allergic reactions (such as hives or swelling)

may not always occur before severe allergic reactions (anaphylaxis)
If a person has an allergic reaction to a food
WATCH FOR ANY ONE OF THE FOLLOWING SIGNS OF ANAPHYLAXIS after telling staff they have a food allergy, it
• Difficult or noisy breathing • Difficulty talking or hoarse voice
•
•
Swelling of tongue
Swelling or tightness in throat
• Persistent dizziness or collapse
• Pale and floppy (young children)
should be reported to the health department
in the local area where the business operates.
• Wheeze or persistent cough

ACTION FOR ANAPHYLAXIS

1
•
LAY PERSON FLAT - do NOT allow them to stand or walk
If unconscious or pregnant, place in recovery position - on left side if pregnant, as shown below Do not throw away the food or drink they ate
• If breathing is difficult allow them to sit with legs outstretched
• Hold young children flat, not upright
or drank because it may need to be tested.
2
3
GIVE ADRENALINE INJECTOR
Phone ambulance - 000 (AU) or 111 (NZ) You can use this link to help you
report a reaction:
4 Phone family/emergency contact
5 Further adrenaline may be given if no response after 5 minutes
6 Transfer person to hospital for at least 4 hours of observation
IF IN DOUBT GIVE ADRENALINE INJECTOR

https://allergyfacts.org.au/allergy-management/risk/
Commence CPR at any time if person is unresponsive and not breathing normally

ALWAYS give adrenaline injector FIRST, if someone has SEVERE AND SUDDEN

reporting-an-allergic-reaction
BREATHING DIFFICULTY (including wheeze, persistent cough or hoarse voice),
even if there are no skin symptoms. THEN SEEK MEDICAL HELP.

Note: If adrenaline is accidentally injected (e.g. into a thumb) phone your Adrenaline injectors are given as follows:
local poisons information centre. Continue to follow this first aid plan for • 150 mcg for children 7.5-20kg
the person with the allergic reaction. • 300 mcg for children over 20kg and adults
• 300 mcg or 500 mcg for children and adults over 50kg
© ASCIA 2021 This document has been developed for use as a poster, or to be stored with general use adrenaline injectors.

16
Need more
information?
All about Allergens Food Standards
online training Australia New Zealand
The National Allergy Council has free online training (FSANZ)
in the All about Allergens courses:
FSANZ develops food standards for Australia
www.foodallergytraining.org.au
and New Zealand that regulate the use of
ingredients, processing aids, colourings, additives,
vitamins and minerals. The Food Standards
All about Allergens Code also covers the composition of some
foods (e.g. dairy, meat and beverages) as well as
resource hub foods developed by new technologies (such as
genetically modified foods).
The National Allergy Council resource hub provides FSANZ also sets the labelling requirements for
a range of free resources for best practice food packaged and unpackaged food including specific
allergen management to help anyone working in mandatory warnings or advisory statement such
food service. as food allergen labelling.
To access the resource hub, go to: www.foodstandards.gov.au/Pages/default.aspx
www.foodallergytraining.org.au/resources
To find out more about the National Allergy Council,
go to www.nationalallergystrategy.org.au
Food enforcement
contacts in each region
National Allergy In Australia, compliance with the Code for all
Council foods is monitored by authorities in the states and
territories. In New Zealand, it is monitored by the
The National Allergy Council (NAC) is a partnership Ministry for Primary Industries and public health units.
between ASCIA and Allergy & Anaphylaxis Complaints about possible non-compliant foods
Australia, the peak medical and patient support should be directed to the relevant agency in each
organisations in Australia. The National Allergy state or territory or in New Zealand.
Council is responsible for implementing the
National Allergy Strategy. The contact details for enforcement agencies in
Australia and New Zealand are available from the
www.nationalallergystrategy.org.au following link:
www.foodstandards.gov.au/about/
foodenforcementcontacts/Pages/default.aspx

17
Allergy & Anaphylaxis Allergen Collaboration
Australia FSANZ established the Allergen Collaboration in
2011 to strengthen engagement and collaboration
Allergy & Anaphylaxis Australia is a charitable, not- among a range of stakeholders involved in
for-profit organisation established in 1993. Allergy & managing food allergens. Members of the
Anaphylaxis Australia aims to improve awareness of Collaboration, including food manufacturing,
allergy in the Australian community. They do this by consumer and government representatives, meet
sharing current information, education, advocacy, to explore non-regulatory measures that can
research, guidance and support. Their outreach improve the management of food allergens.
extends to individuals, families, school, workplaces, www.foodstandards.gov.au/media/Pages/
health professionals, government, food industry and refreshedfoodallergenportal.aspx
all Australians.
www.allergyfacts.org.au

Australian Food and

Australasian Society Grocery Council
of Clinical Immunology (AFGC)
and Allergy The AFGC represents the food and grocery processing
sector, to support its growth in the future, creating
Australasian Society of Clinical Immunology and more jobs and income for Australia, supporting our
Allergy (ASCIA) was established in 1990 as the farmers and regional communities and providing
peak professional body of clinical immunology and the highest quality products for Australians.
allergy in Australia and New Zealand. www.afgc.org.au/
www.allergy.org.au

Allergen Bureau
The Allergen Bureau is the peak industry body
representing food industry allergen management
in Australia and New Zealand. The overall objective
of the Allergen Bureau is to share information
and experience within the food industry on
the management of food allergens to ensure
consumers receive relevant, consistent and easy
to understand information on food allergens.
www.allergenbureau.net/

18
Acknowledgement
This booklet has been developed by the National Allergy Council to support the All about Allergens
online training. It was originally based on the ‘Be Prepared: Be Allergy Aware’ booklet produced by the
NSW Food Authority and Allergy & Anaphylaxis Australia. The National Allergy Council has received
funding from the Australian Government Department of Health.