Course handoutFood and kitchen knowledge
Food allergy awareness
An introduction to food allergies and intolerances, and why ingredient information matters.
Theory and discussion only · Community education, not accredited training
Allergies, swallowing concerns, prescribed diets and other health needs require advice from the relevant qualified practitioner.
Key takeaways
- 01A food allergy involves the immune system; a food intolerance is a different kind of reaction.
- 02Accurate ingredient information helps people with allergies make safe choices.
- 03Allergy, swallowing and diet advice must always come from a qualified practitioner.
In this course
01Food 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.
02Allergens named in official guidance
- 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
03Why 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.
04Allergens 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.
05Where 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.
Talk it over
- Why might someone feel uncomfortable asking what is in a dish? How can we make it easier?
- How are allergies talked about in the cultures and communities you know?
- What could go wrong if someone guessed an ingredient instead of checking?
- Why is it important not to give allergy advice, even with good intentions?
Reflect
Think about the last dish you shared with others. How easily could someone have found out what was in it?
What would you want others to know if you, or someone you care for, had a food allergy?
Further reading
- Food Standards Australia New Zealand — Food allergies and intoleranceshttps://www.foodstandards.gov.au/consumer/foodallergies/allergies
- Safe Food Victoria — Fundraising with food for community groupshttps://www.safefood.vic.gov.au/fundraising-with-food-community-groups
- Food Standards Australia New Zealand — Food safety basicshttps://www.foodstandards.gov.au/consumer/prevention-of-foodborne-illness/food-safety-basics
Official guidance can change — always check the source.