For some customers, a food allergy is not a preference — it is a matter of life and death. A tiny trace of the wrong ingredient can cause anaphylaxis, a severe reaction that can kill within minutes. Food handlers must take every allergen request seriously.
The declared allergens in Australia
Australian food law requires certain allergens to be declared because they cause the most serious reactions. Under Plain English Allergen Labelling rules, these must be clearly identified. Know the main ones:
- Peanuts and tree nuts (such as almond, cashew, walnut)
- Milk and eggs
- Fish, crustacea (such as prawns, crab) and molluscs (such as oysters)
- Soy and wheat/gluten (gluten also affects people with coeliac disease)
- Sesame and lupin
- Added sulphites (above 10 mg/kg)
Preventing allergen cross-contact
Allergen cross-contact is when an allergen gets into a dish that should be free of it. Unlike bacteria, allergens are not destroyed by cooking — the only answer is to keep them out.
- Wash and sanitise hands, boards, knives and equipment before preparing an allergen-free meal
- Use clean, separate utensils and prep areas where possible
- Store allergens in sealed, labelled containers to prevent spills and mix-ups
- Use clean oil — frying in oil used for crumbed (gluten) products can contaminate a 'gluten-free' order
- Beware hidden allergens in sauces, marinades, dressings and garnishes
Handling allergy requests
When a customer tells you about an allergy, treat it as serious every time. Never guess about ingredients — check the recipe, the labels, or ask the chef or supervisor.
If you cannot be certain a dish is safe for that customer, say so honestly. It is far better to tell a customer you cannot guarantee a dish is allergen-free than to risk a reaction.
Practical examples
- A customer with a peanut allergy is served using a freshly cleaned board, knife and clean hands.
- A 'gluten-free' order is not fried in the same oil used for crumbed chicken.
- Unsure whether a sauce contains dairy, a waiter checks the label and asks the chef before answering.
Key points to remember
- Allergic reactions can be severe or fatal, even from trace amounts.
- Cooking does NOT destroy allergens — they must be kept out.
- Clean hands and equipment thoroughly before preparing allergen-free food.
- Never guess — check ingredients or ask, and be honest if you can't be sure.