An adverse reaction in which the immune system responds abnormally to a food protein, capable of causing rapid, severe and potentially life-threatening…
An adverse reaction in which the immune system responds abnormally to a food protein, capable of causing rapid, severe and potentially life-threatening symptoms including anaphylaxis. A food allergy is an immune-system response: the body mistakenly identifies a normally harmless food protein as a threat and mounts a defensive reaction against it. This is what sets an allergy apart from an intolerance, which does not involve the immune system. Because the immune system is involved, reactions can be rapid and can escalate, ranging from hives, swelling and vomiting to full anaphylaxis, which is a medical emergency. Most serious food-allergic reactions in Australia are caused by a small number of foods, which is why the Australia New Zealand Food Standards Code, administered by FSANZ, requires specific allergens to be declared on food. Even very small amounts of the offending protein can trigger a reaction in a highly sensitive person, so for a food business a food allergy is not a preference to accommodate loosely but a safety risk to manage precisely. For an Australian food business, respecting a food allergy means providing accurate allergen information and preventing the allergen from reaching a person who cannot tolerate it. That involves knowing which declared allergens are in every dish or product, communicating allergen requests clearly from front of house to the kitchen, and controlling allergen cross-contact through separation and thorough cleaning. Staff should treat every stated allergy seriously and never guess. If the absence of an allergen cannot be verified, the honest and safe response is to say so, so the customer can choose a dish that can be confirmed. Because the consequences of an error can be severe, allergy management is one of the most important non-microbial food safety controls a business runs. A customer tells a cafe he has a diagnosed egg allergy. The kitchen assures him a cake is egg-free, but the glaze brushed on top contains egg wash that nobody accounted for. Within minutes of eating he develops hives and swelling. The ingredients list for the sponge was correct; the failure was overlooking egg in a finishing step and not treating the allergy as a strict safety requirement.
Frequently asked questions
How is a food allergy different from a food intolerance?
A food allergy is an immune-system reaction and can be severe or life-threatening, even to trace amounts. A food intolerance does not involve the immune system, is usually dose-related and is not life-threatening. Food businesses must manage declared allergens carefully because of the allergy risk.
Which foods most commonly cause food allergies?
In Australia the foods most often responsible for serious reactions include peanuts, tree nuts, milk, egg, fish, crustacea, molluscs, soy, sesame, lupin and cereals containing gluten. These are among the allergens the Food Standards Code requires to be declared on food.
Can a food allergy cause a severe reaction from a tiny amount?
Yes. In highly sensitive people even trace amounts of an allergen can trigger a severe reaction, including anaphylaxis. This is why food businesses must control cross-contact and provide accurate allergen information rather than relying on the amount being small.
Does cooking remove a food allergen?
Generally no. Cooking or heating does not reliably destroy allergenic proteins, and many remain capable of triggering a reaction after processing. An allergen cannot be assumed safe because a food has been cooked, so it must still be declared and controlled.
What should staff do when a customer declares a food allergy?
Take it seriously, check the recipe, ingredient labels or the allergen matrix, and communicate the request clearly to the kitchen. Never guess. If the absence of the allergen cannot be confirmed, tell the customer honestly so they can make a safe choice.
