Anaphylaxis — Food Safety Glossary

A severe, rapid and potentially fatal allergic reaction that can affect breathing and circulation, and is a medical emergency requiring immediate adrenaline…

Frequently asked questions

What are the warning signs of anaphylaxis?

Signs include difficult or noisy breathing, swelling of the tongue or throat, wheeze or persistent cough, difficulty talking or a hoarse voice, dizziness or collapse, and in young children becoming pale and floppy. Any of these after allergen exposure is a medical emergency.

What is the first-line treatment for anaphylaxis?

Adrenaline is the first-line treatment, usually given by an auto-injector into the outer thigh. After giving adrenaline, call an ambulance on 000 immediately. Adrenaline should be used promptly rather than waiting to see if symptoms worsen.

Can a small amount of food cause anaphylaxis?

Yes. In highly sensitive people, even trace amounts of an allergen can trigger a severe reaction. This is why food businesses must control cross-contact and provide accurate allergen information, and why allergen errors can have serious consequences.

What should food business staff do if a customer reacts?

Treat it as an emergency: call 000 for an ambulance, help the person use their own adrenaline auto-injector if they have one, keep them still, and stay with them until help arrives. Staff should not dismiss symptoms or delay calling for help.

How can food businesses help prevent anaphylaxis?

By providing accurate allergen information, taking every allergen request seriously, avoiding cross-contact, communicating allergen requests clearly from front of house to the kitchen, and never guessing about whether a dish contains an allergen.

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