Food allergies can cause a severe reaction which is called Anaphylaxis. Following exposure to the protein, further contact or consumption can lead to allergic reactions. This can occur within minutes or hours after ingesting the allergen.
A person may have one or multiple food allergies and must avoid certain
foods and ingredients to prevent allergic reactions.
Many substances can cause an
allergy and as a result there is a National Allergy Strategy.
An allergic reaction can involve
mild to moderate symptoms, such as hives, swelling, tingling in the mouth,
vomiting or abdominal pain.Some food allergies can be
severe, and some allergic reactions can be life threatening or cause death.
These life-threatening reactions are known as anaphylaxis.
Food intolerance is an adverse
reaction to a particular food, that does not involve the immune system. Common
food intolerances include gluten, lactose (milk sugar), sulphites, fructose
(fruit sugar), yeast, and monosodium glutamate (MSG). Food intolerances can be
severe and can cause significant discomfort but do not cause anaphylaxis.
NOTE: Foods that cause intolerance in some
people can cause an allergic reaction in others.
Food businesses and employees
are responsible for serving customers a safe meal — this includes customers who
suffer with food allergies and intolerances.
Coeliac v Gluten Free Meals
We are seeing more businesses
differentiating between gluten free and meals for coeliacs – there is no
difference – Coeliac is the disease triggered by an intolerance to gluten, if
you are selling a meal or product as gluten free, it should be suitable for
people with Coeliac Disease, as the same care and attention to detail should
have been taken, throughout the whole process, from storage, to preparation to
service.
Further information eating out with allergies is available on Allergy & Anaphylaxis Australia
Allergen Survey Results
In 2019, our Environmental
Health Unit surveyed local food business staff about their knowledge and
awareness of food allergen safety. The survey aimed to assess the current knowledge and training of food industry
workers in Geelong and identify gaps and opportunities for improvement.