Food allergens are the foods that trigger allergic reaction. Almost any food can cause an allergic reaction, but there are 14 allergens which all food business are required by law to provide information to consumers, as these 14 allergens are responsible for most food allergies.
namely: wheat (such as spelt and Khorasan wheat), rye, barley, oats
for example prawns, crabs, lobster, crayfish
namely almonds, hazelnuts, walnuts, cashews, pecan nuts, Brazil nuts, pistachio nuts, macadamia (or Queensland) nuts
including celeriac
where added and at a level above 10mg/kg in the finished product. This can be used as a preservative in dried fruit
which includes lupin seeds and flour and can be found in types of bread, pastries and pasta
like clams, mussels, whelks, oysters, snails and squid
These allergens information should be clearly documented and communicated with the customers, suppliers and staffs in the forms of
- Conversation with customers
- Signs and posters within food business
- Specification sheets
- Menu and ingredient list
- Staff training materials
It is always a good idea to display the following poster to encourage customers to initiate conversation with staffs about their allergies.