A severe, rapid and potentially fatal allergic reaction that can affect breathing and circulation, and is a medical emergency requiring immediate adrenaline…
A severe, rapid and potentially fatal allergic reaction that can affect breathing and circulation, and is a medical emergency requiring immediate adrenaline and an ambulance. Anaphylaxis is the most severe form of allergic reaction. It can come on within minutes of exposure to an allergen and affect the whole body, including the airways, breathing and blood circulation. Signs can include difficulty or noisy breathing, swelling of the tongue or throat, wheeze or persistent cough, a drop in blood pressure, collapse and loss of consciousness. It is a life-threatening medical emergency. In a food context, anaphylaxis is the reason declared allergens are treated so strictly. Because a reaction can be triggered by very small amounts and can escalate rapidly, the consequences of an allergen error in a food business can be catastrophic. The first-line emergency treatment is an injection of adrenaline, commonly from an auto-injector, followed by calling an ambulance immediately. Food businesses cannot diagnose or treat allergies, but they play a decisive role in preventing the exposure that leads to anaphylaxis, by giving accurate allergen information and avoiding cross-contact. Staff should take every allergen request seriously, never dismiss a customer's stated allergy, and understand that a reassuring guess is far more dangerous than saying you cannot guarantee a dish is free of an allergen. Many Australian venues train staff to recognise the signs of a severe reaction and to act fast: call an ambulance on 000, help the person use their adrenaline auto-injector if they have one, and keep them still. Having a clear internal procedure for allergen emergencies, and knowing that adrenaline is the priority treatment, can save a life while professional help is on the way. A diner tells waitstaff she has a severe peanut allergy. The kitchen plates a curry finished with a peanut-based garnish that the server did not know about. Within minutes she develops throat swelling and difficulty breathing. Staff recognise anaphylaxis, call 000 immediately and assist her with her adrenaline auto-injector. The incident underlines why allergen requests must be communicated accurately from front of house to the kitchen.
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.
