Food allergen management assessment
In planning and conducting an inspection, authorised officers should refer to the ISFR Principles for inspection of food businesses. During inspections, authorised officers could consider the following items in order to ensure food businesses are adequately managing the risk posed by food allergens to food safety in their businesses.
Food businesses should:
- Understand the serious risks posed by poor allergen control management.
- Be aware of their duty to provide information about food allergens if requested by a customer.
- Be aware of their duty to provide the customer with exactly what they ordered.
- Ensure that staff are trained appropriately and have skills and knowledge with regard to allergens.
- Appoint a Food Safety Supervisor (if required in the jurisdiction).
- Have demonstrated processes to control allergens where an allergen free meal is requested (from food receipt to food service).
- Undertake the free allergen training at www.foodallergytraining.org.au
Businesses may find the Allergy & Anaphylaxis Australia Food Service Kit a useful resource. This Kit supports the All about Allergens online training and contains easy to understand information in a booklet, posters, brochures, Food Allergen Cards for each common allergen and more.
Authorised officers should:
- Ask about allergen control at every food inspection and seek evidence of compliance (e.g. a demonstration).
- Check food businesses understand their duty to provide food allergen information if requested and provide the customer with what they ordered.
- Check food labels for ingredient and allergen information.
- Provide information about allergen management to local food businesses.
- Understand and follow the ISFR Undeclared Allergen Incident and Investigation Protocol for food allergy complaints.
Content created October 2018