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Food allergies and intolerances

Food safety is not just about food poisoning. Food allergies can be life-threatening for some people.

The best way to manage food allergies, food intolerances and coeliac disease is to ensure that the customer does not consume any food that may cause a reaction.

What is a food allergy?

Most food allergies are caused by an adverse immune reaction to food proteins. Once an individual develops sensitivity to a food protein, the presence of this protein can cause an allergic reaction. People who suffer from allergies can experience acute (serious) symptoms within minutes of exposure. An allergic reaction to food can be very serious, and potentially life-threatening.

Any food that contains protein has the potential to cause allergic reactions in some individuals. However, most allergies are caused by wheat, peanuts, soy, milk, eggs, tree nuts, sesame seeds, shellfish, fish and lupin.

Tree nuts include almond, Brazil nut, cashew, hazelnut, macadamia, pecan, pine nut, pistachio, walnut.

What is food intolerance?

Some people have a food intolerance, where they develop adverse reactions to certain foods but are not allergic to the food.

Food intolerances are slower in onset and are not life threatening. It is associated with symptoms occurring after eating a substance which a person's body cannot handle. The persons digestive system does not produce sufficient quantities of a particular chemical needed to break down the food and help digestion. Alternatively, the food substance may cause a reaction directly.

Common causes of food intolerance include milk, lactose, gluten, and some food additives such as sulphites and monosodium glutamate (MSG).

What is coeliac disease?

Coeliac disease is not a food allergy or a food intolerance. It is a disorder of the small bowel caused by an immune reaction to dietary gluten, causing damage to the gut and resulting in a range of symptoms, mostly gastrointestinal.

Cereals containing gluten and similar proteins include wheat, rye, barley, oats, spelt and their hybridised strains.

How common are food allergies and intolerances?

Food allergies and intolerances can develop at any age. Food allergies are most common in young children, affecting 4-8% of children aged up to 5 years old. Approximately 2% of adult Australians suffer some kind of food allergy.

What are the symptoms of food allergy?

Symptoms of food allergy can occur almost immediately after eating or often within 2 hours after eating the food. Some people can have an allergic reaction to even the smallest traces of certain foods. Allergenic foods may also vary in the severity of reactions they provoke in sensitised individuals.

Anaphylaxis is the most severe form of allergic reaction and is potentially life-threatening.

Severe allergic reaction, or anaphylaxis commonly occurs within minutes of eating the allergenic food and it affects the whole body, resulting in symptoms that may include:

  • difficulty/noisy breathing
  • wheezing or persistent coughing
  • difficulty speaking, hoarse voice
  • swelling or tightness in the throat
  • swelling of the tongue
  • dizziness (may result in loss of consciousness or collapse)
  • becoming pale and floppy in children.

Your responsibilities

Staff training

  • Inform staff of the importance of providing accurate information about the ingredients in food and show them where they can get further information.
  • If food may be contaminated with a product that may cause allergic or intolerance reactions, inform your staff and customers of this risk.
  • All About Allergens is a free online training program for food service workers. The course is designed to assist owners, managers and workers in any food business to gain knowledge about food allergens, and to develop best practice procedures for making their food business safe for customers with food allergy.
    Screenshot of the All about Allergens free online course webpage

Prevent cross contamination

  • When handling food which may cause allergic or intolerance reactions, take extra care not to contaminate other foods or equipment. Set aside a time or work area that is used solely for the preparation of "safe" foods and use separate utensils for foods that are designated to be free of products which may cause allergic or intolerance reactions.
  • Ensure that staff clean and sanitise all equipment and surfaces that come into contact with products which may cause allergic or intolerance reactions. This may include pans, fryers, slicers, blenders, food processors, chopping boards and counters. Make sure staff wash their hands thoroughly before starting the task.
  • Include special instructions in your cleaning schedule to prevent cross-contamination during cleaning.

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Provide information on food which may cause allergic or intolerance reactions

  • When naming food for display or on menus, include known allergens or include specific ingredients in the description of the food (for example, ‘fish with almond butter’).
  • Make information about food which may cause allergic or intolerance reactions easily accessible by staff when serving food or when a customer makes an enquiry.
  • Keep a copy of the ingredient information of any foods that have been removed from their original packaging or labelling.
  • If a food recall is undertaken to remove unsafe food from distribution, sale and consumption, all food businesses must be able to quickly remove the food item to protect public health and safety.

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Customers with a food allergy or intolerance

  • Customers should let you know if they need information relating to food which may cause allergic or intolerance reactions. If customers request food suitable for special dietary requirements you must ensure your business provides this. Staff should know where information on food which may cause allergic or intolerance reactions can be found. Information provided to staff must be accurate and up-to date.
  • Customers may ask if pre-packaged food contains a certain ingredient. Show them the ingredient list and any warnings on the label.
  • If customers have a severe allergy, it’s best that they avoid eating food from a self-service area or buffet. It’s easy for small amounts of allergenic ingredients to get into food by accident (because people could use the same utensils for different dishes), so even if it looks safe, you can’t be sure.

More information

The following is a list of organisations where you can locate further information for food businesses.

Last updated:
11 October 2024
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