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Allergen Management (PEAL)

Declaring allergens, avoiding cross-contact and PEAL labelling. 14 practical, FSANZ-aligned allergen management (peal) guides for Australian food businesses.

Declaring allergens, avoiding cross-contact and PEAL labelling. This hub brings together FoodSafety HQ's 14 practical, FSANZ-aligned guides on allergen management (peal) for Australian food businesses — each written for the people doing the work and reviewed for accuracy.
Allergen Management for Takeaway and Delivery Designing an Allergen-Friendly Menu Does Cooking Destroy Food Allergens? (No - Here's Why) Food Allergy vs Food Intolerance: What's the Difference? Food Allergy vs Intolerance vs Coeliac Disease Getting Allergen Information From Suppliers Handling Allergen Requests from Customers How to Build an Allergen Matrix for Your Menu How to Declare Allergens on Your Menu (PEAL) Preventing Allergen Cross-Contact in a Busy Kitchen Serving Gluten-Free Food Safely in Australia Shared Fryers and Allergen Cross-Contact The Declared Allergens in Australia (Full List) Training Staff on Allergen Management All food safety guides Temperature Control Cooking, Cooling & Reheating Cross-Contamination Cleaning & Sanitising Personal Hygiene Receiving & Storage Pest Control Chemicals & SDS Food Safety Programs & HACCP Records & Audits Registration & Licensing Training & Supervision Recalls & Traceability Labelling Foodborne Hazards High-Risk Foods Waste, Water & Environment Food Safety by Industry

FoodSafety HQ is food safety compliance software for Australian hospitality — temperature monitoring, cleaning records, PEAL allergen management, waste and expiry, and council-ready audits, aligned with the FSANZ Food Standards Code.

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