It’s Food Allergy Week in Australia, and from May 26th to June 1st, Allergy & Anaphylaxis Australia will be running numerous events to promote awareness of food allergies throughout the country. Every year, this week serves as a crucial reminder of the importance of understanding, respecting, and accommodating individuals with food allergies.
Australia has one of the highest rates of food allergies in the world, with over 1.5 million Australians currently living with a food allergy. Hospitalisations due to anaphylaxis are prevalent, too – it’s estimated that more than 11,500 people arrive at emergency departments up and down the country each year.
With the health and well-being of so many people on the line, effective allergen management is crucial.
Always Ask, Always Tell
A major part of the allergen management puzzle is communication, which is reflected in the Food Allergy Week 2024 theme, ‘When eating out, Always Ask, Always Tell.’
Allergy & Anaphylaxis Australia is keen to highlight the importance of communication between food service providers and consumers regarding food allergies, particularly given that the risk of an allergic reaction increases significantly when eating out.
Some customers may feel awkward about declaring their food allergies because they believe they are creating a fuss or making life harder for others. These individuals need to be put at ease and encouraged to speak up to avoid becoming a victim of social isolation or, worse, a severe allergic reaction.
It’s not just those living with a food allergy who need to be ‘allergy aware’; those around them do, too. Presuming that food is safe makes severe allergic reactions even more likely. Food establishments must clearly communicate the presence of allergens, both on menus and face-to-face as required.
Allergen Management Training
The Australian Institute of Food Safety (AIFS) offers several training programs to help food industry professionals develop the knowledge and skills to handle food allergies responsibly.
Whether they’re participating in the Food Handler, Food Safety Supervisor or Food Allergen Management course, students will be empowered to identify allergens, prevent cross-contact and respond to allergic reactions.
- Identifying food allergies: Learn about the different food allergies and their potential triggers. Understanding the science behind allergies is the first step in effective management.
- Preventing cross-contact: Learn strategies for segregating food, using separate utensils, and maintaining a thoroughly clean kitchen environment. This module is crucial for reducing the risk of cross-contamination.
- Responding to allergic reactions: Learn how to recognise the signs of anaphylaxis and the steps to take, such as administering an EpiPen and contacting emergency services.
Training also covers how to communicate effectively with customers about their dietary needs. This includes how menus should clearly indicate allergen information and how staff can confidently answer queries regarding food ingredients.
Participating in these training programs not only highlights an organisation’s commitment to safety but also builds trust with consumers. For individuals with food allergies, knowing that a restaurant or food service provider is well-trained in allergen management can be a deciding factor in their choice to purchase food from that establishment.
Making the Most of Food Allergy Week
The goal of Food Allergy Week 2024 is not just to educate food industry professionals but also to engage society as a whole. Awareness and understanding at the consumer level can encourage empathy and cooperation in managing food allergies in the community. Throughout the week, Australians are encouraged to participate by spreading knowledge and participating in events that aim to improve safety and support for people with food allergies.
Food Allergy Week is also the ideal time for food businesses to renew their commitment to allergy safety. The training programs provided by the AIFS are invaluable for creating a safer dining environment. By participating in this training, businesses not only comply with health and safety standards but also contribute to a more inclusive society where food safety is paramount.
