The lesson
01
Food allergies and food intolerances
FSANZ describes a food allergy as the immune system reacting to allergens in food. A food intolerance is a different kind of reaction to food, and is not an allergy.
FSANZ notes that intolerances can be linked to added ingredients, or to natural parts of food such as lactose or gluten. Because other conditions can cause the same symptoms, it advises seeing a medical practitioner. It says working out an intolerance should only be done under medical supervision.
Source:Food Standards Australia New Zealand — Food allergies and intolerances (opens in a new tab)
02
Allergens named in official guidance
FSANZ names the foods that cause most food allergies in Australia and New Zealand. They must be declared on food labels whenever they are present, however small the amount.
Safe Food Victoria’s page for community groups has its own list of 11 allergens that sellers must be able to tell customers about. Its wording is a little different, so groups selling food should check that list directly.
- Peanuts
- Tree nuts — FSANZ names almond, Brazil nut, cashew, hazelnut, macadamia, pecan, pine nut, pistachio and walnut
- Milk, eggs, sesame seeds and soy
- Fish, crustaceans and molluscs
- Lupin and wheat
Source:Food Standards Australia New Zealand — Food allergies and intolerances (opens in a new tab)Safe Food Victoria — Fundraising with food for community groups (opens in a new tab)
03
Why ingredient information matters
People with food allergies rely on accurate ingredient information to make safe choices. FSANZ suggests that anyone with a food allergy checks the ingredients and allergen statements on packaging.
When food is sold in Victoria, the seller must be able to give customers accurate information about its ingredients. Safe Food Victoria also asks people who donate homemade food for sale to label all the ingredients.
Source:Food Standards Australia New Zealand — Food safety basics (opens in a new tab)Safe Food Victoria — Fundraising with food for community groups (opens in a new tab)
04
Allergens and cross-contact
Cross-contact is the term used when an allergen gets into a food that isn’t meant to contain it. It is related to cross-contamination, which usually describes germs.
As FSANZ explains, the main allergens must be declared on labels however small the amount present. For more detail, FSANZ’s allergies page links to its food allergen portal. This course doesn’t give allergen-handling instructions. Questions about a person’s allergy should always go to a qualified practitioner.
Source:Food Standards Australia New Zealand — Food allergies and intolerances (opens in a new tab)
05
Where allergy advice should come from
Advice about allergies, swallowing difficulties or special diets must come from the relevant qualified practitioner. This course is general information only. It can’t tell anyone whether they have an allergy or what is safe for them to eat.
FSANZ advises that even pinning down a food intolerance should happen with a doctor’s guidance, as some reactions can be severe. For patient information, it points readers to the Australasian Society of Clinical Immunology and Allergy (ASCIA).
Source:Food Standards Australia New Zealand — Food allergies and intolerances (opens in a new tab)