An adverse reaction in which the immune system responds abnormally to a food protein, capable of causing rapid, severe and potentially life-threatening…
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.
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.
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.
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.
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.