Allergen Management for Restaurants

The Growing Importance of Allergen Management Food allergy is a significant and growing public health concern in Australia. Approximately 10% of infants, 4-8% of children, and around 2% of adults have a diagnosed food allergy. Australia and New Zealand have among the highest rates of food allergy in the world, and the prevalence appears to be increasing. For hospitality operators, this means that managing food allergens is not optional — it is a critical responsibility that directly affects customer safety. For a deeper look at labelling obligations, see our guide to FSANZ allergen labelling requirements. The consequences of allergen mismanagement can be severe. Allergic reactions range from mild symptoms such as hives and stomach upset to severe anaphylaxis, which can be fatal without immediate treatment with adrenaline (epinephrine). In recent years, several high-profile cases in Australia have resulted in customer deaths linked to undisclosed allergens in restaurant food, leading to significant legal and regulatory consequences for the businesses involved. Beyond the moral and legal obligations, effective allergen management is good business practice. Customers with food allergies are loyal to establishments that cater to their needs safely and confidently. A reputation for excellent allergen management can be a genuine competitive advantage. FSANZ Allergen Declaration Requirements Under Food Standards Australia New Zealand (FSANZ) Standard 1.2.3 , food businesses must declare the presence of certain allergens when selling food. This requirement applies to both packaged and unpackaged food, including meals served in restaurants, cafes, takeaway outlets, and catering operations. The allergens that must be declared are: Peanuts Tree nuts (almonds, cashews, hazelnuts, macadamias, pecans, pine nuts, pistachios, walnuts, and others) Milk (including lactose) Eggs Gluten (wheat, rye, barley, and oats) Soy Fish Crustacea (prawns, crab, lobster, etc.) Sesame Lupin Molluscs (oysters, mussels, squid, etc.) Sulphites (in concentrations of 10 mg/kg or more) Celery Mustard For unpackaged food (which includes most restaurant meals), the business must be able to provide allergen information to customers upon request. This can be done verbally, through written menus, via signage, or through digital platforms. Setting Up an Allergen Matrix An allergen matrix is a grid that maps every menu item against all 14 allergens, showing which items contain, may contain, or are free from each allergen. It is the foundation of any allergen management system and should be the single source of truth for allergen information in your venue. Building Your Matrix List every menu item: Include all dishes, sides, sauces, dressings, desserts, and beverages — including daily specials and seasonal items. Review every ingredient: For each menu item, list every ingredient (including sub-ingredients in compound products like sauces and marinades). Check product labels and contact suppliers if ingredient information is unclear. Assess each allergen: For every menu item and allergen combination, assign one of three statuses: Contains: The allergen is a deliberate ingredient in the dish. May Contain: There is a risk of cross-contamination during preparation, cooking, or service. Free: The dish does not contain the allergen and there is no cross-contamination risk. Document and verify: Record the completed matrix and have it reviewed by a manager or chef who understands the ingredients and preparation methods for every dish. FoodSafety HQ's allergen matrix feature provides a digital platform for building, maintaining, and sharing your allergen matrix, making it easy to keep this critical document up to date. Preventing Cross-Contamination Cross-contamination is the unintentional transfer of an allergen from one food to another. Even trace amounts of an allergen can trigger a severe reaction in a sensitive individual. Preventing cross-contamination requires attention at every stage of food handling. Read our dedicated guide on cross-contamination prevention for allergen-safe kitchens for detailed strategies. Storage Store allergen-containing ingredients separately from allergen-free ingredients where possible. Clearly label all containers with allergen information. Store allergen-containing items on lower shelves to prevent them from dripping onto allergen-free items below. Preparation Use separate, clearly identified utensils, cutting boards, and equipment for preparing allergen-free dishes. Clean and sanitise all surfaces and equipment thoroughly between preparing different dishes, especially when switching from allergen-containing to allergen-free foods. Prepare allergen-free dishes first, before allergen-containing ingredients are out on the bench. Wash hands thoroughly between handling different allergens. Cooking Use separate cooking oil for allergen-free items. Shared fryer oil is a common source of cross-contamination for gluten, fish, and crustacean allergens. Use separate pots, pans, and cooking implements for allergen-free dishes. Be aware that steam, splashes, and airborne particles (such as flour dust) can transfer allergens. Service Use separate serving utensils for dishes that are allergen-free. Clearly identify allergen-free dishes on the pass so that servers can communicate accurately with customers. Never garnish an allergen-free dish with an allergen-containing ingredient after it has been plated. Staff Training on Allergen Management Every team member — from kitchen staff to front-of-house servers — must be trained on allergen management. Training should cover: The 14 allergens that must be declared under FSANZ standards. How to read and interpret the allergen matrix. Cross-contamination risks and prevention measures. How to handle customer allergen enquiries confidently and accurately. What to do in the event of an allergic reaction (including recognising the signs and calling emergency services). The importance