Food Allergen and Intolerance Information Kit for Food Businesses
Food Allergen and Intolerance Information Kit for Food Businesses
Food Allergen and Intolerance Information Kit for Food Businesses
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<strong>Food</strong> <strong>Allergen</strong> <strong>and</strong> <strong>Intolerance</strong><br />
<strong>In<strong>for</strong>mation</strong> <strong>Kit</strong> <strong>for</strong> <strong>Food</strong> <strong>Businesses</strong>
<strong>Food</strong> <strong>Allergen</strong> <strong>and</strong> <strong>Intolerance</strong><br />
<strong>In<strong>for</strong>mation</strong> <strong>Kit</strong> <strong>for</strong> <strong>Food</strong> <strong>Businesses</strong>
ii <strong>Food</strong> <strong>Allergen</strong> <strong>and</strong> <strong>Intolerance</strong> <strong>In<strong>for</strong>mation</strong> <strong>Kit</strong> <strong>for</strong> <strong>Food</strong> <strong>Businesses</strong><br />
If you would like to receive this publication in an<br />
accessible <strong>for</strong>mat, please phone ___________<br />
using the National Relay Service 13 36 77 if<br />
required, or email ____________ This document<br />
is also available in _______ <strong>for</strong>mat on the<br />
Internet at www.___________<br />
Department of Human Services<br />
Public Health Branch<br />
<strong>Food</strong> Safety <strong>and</strong> Regulatory Activities Unit<br />
GPO Box 4057<br />
Melbourne Victoria 3001<br />
Ph: 1300 364 352<br />
Email: foodsafety@dhs.vic.gov.au<br />
Published by Public Health Branch, <strong>Food</strong> Safety <strong>and</strong> Regulatory Activities<br />
Unit, Victorian Government Department of Human Services, Melbourne,<br />
Victoria, Australia.<br />
March 2009<br />
© Copyright State of Victoria, Department of Human Services, 2009.<br />
This publication is copyright. No part may be reproduced by any process<br />
except in accordance with the provisions of the Copyright Act 1968.<br />
Authorised by the Victorian Government, 50 Lonsdale Street, Melbourne.<br />
Printed on sustainable paper by (insert name <strong>and</strong> address of printer).
<strong>Food</strong> <strong>Allergen</strong> <strong>and</strong> <strong>Intolerance</strong> <strong>In<strong>for</strong>mation</strong> <strong>Kit</strong> <strong>for</strong> <strong>Food</strong> <strong>Businesses</strong> iii<br />
Contents<br />
WHAT: What are food allergens 1<br />
<strong>and</strong> intolerances <strong>and</strong> how do they<br />
affect my business?<br />
About allergens in food 2<br />
What is an allergic reaction? 2<br />
What are the signs <strong>and</strong> symptoms of an 2<br />
allergic reaction?<br />
What are the types of reaction? 2<br />
What is anaphylaxis? 3<br />
What’s the difference between allergy 3<br />
<strong>and</strong> intolerance?<br />
Action plan <strong>for</strong> anaphylaxis 4<br />
What is coeliac disease? 5<br />
What are sulphites? 5<br />
What is cross-contamination? 5<br />
Appendixes<br />
Appendix 1 Resources 23<br />
Appendix 2 Glossary 26<br />
Appendix 3 Suppliers quick reference guide 27<br />
WHY: Why do I need to do anything 7<br />
about food allergens <strong>and</strong> intolerance?<br />
Statutory requirements 8<br />
Declaring ingredients 8<br />
Labelling 9<br />
New labelling <strong>for</strong>mat 9<br />
Labelling exemptions 9<br />
HOW: How can I help my customers 11<br />
<strong>and</strong> comply?<br />
Responding to customer enquiries 12<br />
Allergy <strong>and</strong> intolerance cards 12<br />
Tips <strong>for</strong> being allergen safe 13<br />
<strong>Food</strong> allergen matrix 13<br />
Identifying food allergens/additives 14<br />
Step-by-step guide to identifying food allergens 14<br />
in your products<br />
Exercise: Identifying food allergens/additives <strong>and</strong> 15<br />
completing a food allergen matrix<br />
Answers 18<br />
A completed example 20<br />
Template 21
iv <strong>Food</strong> <strong>Allergen</strong> <strong>and</strong> <strong>Intolerance</strong> <strong>In<strong>for</strong>mation</strong> <strong>Kit</strong> <strong>for</strong> <strong>Food</strong> <strong>Businesses</strong>
<strong>Food</strong> <strong>Allergen</strong> <strong>and</strong> <strong>Intolerance</strong> <strong>In<strong>for</strong>mation</strong> <strong>Kit</strong> <strong>for</strong> <strong>Food</strong> <strong>Businesses</strong> <br />
WHAT<br />
What are food allergens <strong>and</strong> intolerances<br />
<strong>and</strong> how do they affect my business?<br />
About allergens in food<br />
What is an allergic reaction?<br />
What are the signs <strong>and</strong> symptoms of an allergic reaction?<br />
What are the types of reaction?<br />
What is anaphylaxis?<br />
What’s the difference between allergy <strong>and</strong> intolerance?<br />
Action plan <strong>for</strong> anaphylaxis<br />
What is coeliac disease?<br />
What are sulphites?<br />
What is cross-contamination?
<strong>Food</strong> <strong>Allergen</strong> <strong>and</strong> <strong>Intolerance</strong> <strong>In<strong>for</strong>mation</strong> <strong>Kit</strong> <strong>for</strong> <strong>Food</strong> <strong>Businesses</strong><br />
About allergens in food<br />
Some people are allergic to particular foods. If they eat<br />
or have any contact with those foods, they will have an<br />
allergic reaction that can range from mild to very severe<br />
<strong>and</strong> even life-threatening. All food businesses should be<br />
aware of food allergens in order to protect their customers<br />
<strong>and</strong> themselves.<br />
What is an allergic reaction?<br />
A food allergy develops when a person’s immune system<br />
reacts to a particular food allergen. An allergic reaction<br />
occurs when a person is exposed to food they are<br />
allergic to <strong>and</strong> their body’s immune system reacts to that<br />
food allergen.<br />
Symptoms maybe localised or generalised <strong>and</strong> range from<br />
mild to severe. Symptoms may include hives, swelling,<br />
vomiting, diarrhoea, noisy breathing, difficulty breathing<br />
<strong>and</strong>/or collapse.<br />
The most common causes of food allergic reactions are:<br />
• egg<br />
• peanut<br />
• tree nut<br />
• cow’s milk<br />
• soy<br />
• wheat (not gluten)<br />
• fish <strong>and</strong> shellfish<br />
What are the signs <strong>and</strong> symptoms<br />
of an allergic reaction?<br />
Mild to moderate allergic reaction<br />
• Tingling of the mouth<br />
• Hives, welts or body redness (see image)<br />
• Swelling of the face, lips, eyes (see image)<br />
• Vomiting, abdominal pain<br />
Severe allergic reaction––Anaphylaxis<br />
• Difficulty <strong>and</strong>/or noisy breathing<br />
• Swelling of the tongue<br />
• Swelling or tightness in the throat<br />
• Difficulty talking or hoarse voice<br />
• Wheeze or persistent cough<br />
• Loss of consciousness <strong>and</strong>/or collapse<br />
• Pale <strong>and</strong> floppy (young children)<br />
What are the types of reaction?<br />
There are two types of reaction to a food allergy.<br />
Immediate reaction<br />
This is the typical food allergy. A person’s immune system<br />
reacts to an allergen in a food by producing antibodies<br />
as soon as there is contact with the food. When these<br />
antibodies react with the allergen, immune factors are<br />
released, which cause symptoms such as hives, swelling,<br />
vomiting, diarrhoea, noisy breathing, difficulty breathing<br />
<strong>and</strong> collapse.<br />
Delayed reaction<br />
In this case, a person’s immune system reacts to a food,<br />
but the reaction does not involve the production of allergy<br />
antibodies to that food. <strong>Food</strong> allergies with a delayed<br />
reaction can cause vomiting, diarrhoea, irritability, poor<br />
weight gain (in babies <strong>and</strong> children) or weight loss <strong>and</strong><br />
abdominal pain.
<strong>Food</strong> <strong>Allergen</strong> <strong>and</strong> <strong>Intolerance</strong> <strong>In<strong>for</strong>mation</strong> <strong>Kit</strong> <strong>for</strong> <strong>Food</strong> <strong>Businesses</strong> <br />
What is anaphylaxis?<br />
Child with an allergic<br />
reaction after eating<br />
peanuts<br />
Photo: Anaphylaxis<br />
Australia (www.<br />
allergyfacts.org.au)<br />
medicalmediakits.<br />
com<br />
Anaphylaxis is the most severe <strong>for</strong>m of an allergic reaction<br />
<strong>and</strong> it can be life threatening.<br />
The term is used to describe a severe allergic reaction<br />
that involves the respiratory system (breathing) <strong>and</strong>/or<br />
cardiovascular system (heart <strong>and</strong> blood pressure).<br />
The signs <strong>and</strong> symptoms of anaphylaxis may occur almost<br />
immediately after exposure or within 20 minutes after<br />
exposure. Rapid onset <strong>and</strong> development of potentially<br />
life-threatening symptoms are characteristic markers of<br />
anaphylaxis.<br />
The most common causes of anaphylaxis are peanut, tree<br />
nuts, eggs <strong>and</strong> cow’s milk.<br />
What’s the difference between food allergy<br />
<strong>and</strong> intolerance?<br />
Many people don’t underst<strong>and</strong> the difference between<br />
food allergy <strong>and</strong> food intolerance. This may be due to the<br />
fact that symptoms can be similar.<br />
A food allergy is due to an immune response to a<br />
particular food. Symptoms range from skin reactions<br />
such as hives <strong>and</strong> swelling of the face to anaphylaxis with<br />
difficulty breathing, noisy breathing <strong>and</strong> possibly death.<br />
<strong>Food</strong> intolerance is not due to an immune response<br />
to a food. <strong>Intolerance</strong> may occur due to substances<br />
contained within a food (e.g. scombroid fish poisoning,<br />
where histamine levels are high) or to a metabolic defect<br />
such as lack of an enzyme (e.g. lactose intolerance is due<br />
to the lack of an enzyme that is used to digest lactose).<br />
Symptoms include stomach pain <strong>and</strong> discom<strong>for</strong>t such<br />
as bloating, nausea, diarrhoea <strong>and</strong> vomiting, but food<br />
intolerance is not life threatening.<br />
<strong>Food</strong> intolerance has been associated with asthma,<br />
chronic fatigue syndrome <strong>and</strong> irritable bowel syndrome.<br />
<strong>Food</strong>s that tend to cause intolerance reactions in sensitive<br />
people include:<br />
• lactose in cow’s milk<br />
• flavour enhancers such as MSG (monosodium<br />
glutamate)<br />
• food additives<br />
• strawberries, citrus fruits <strong>and</strong> tomatoes<br />
• wine, particularly red wine<br />
• histamine <strong>and</strong> other amines present in some foods.
<strong>Food</strong> <strong>Allergen</strong> <strong>and</strong> <strong>Intolerance</strong> <strong>In<strong>for</strong>mation</strong> <strong>Kit</strong> <strong>for</strong> <strong>Food</strong> <strong>Businesses</strong><br />
Action plan <strong>for</strong> anaphylaxis<br />
Using an EpiPen®/EpiPen® Jr.<br />
An important aspect of anaphylaxis (severe allergy) management is prevention <strong>and</strong> avoidance of the cause.<br />
However, when a reaction does occur, emergency treatment is required. In immediate food allergy, a reaction can<br />
develop within minutes of exposure to the allergen. This can be treated effectively by using an adrenaline injection<br />
(EpiPen® or EpiPen® Jr).<br />
If an EpiPen® or EpiPen® Jr is used, an ambulance must be requested by phoning 000.<br />
NOTE: Not all people at risk of anaphylaxis carry an auto injector such as the EpiPen® or EpiPen® Jr. If signs <strong>and</strong><br />
symptoms match those of anaphylaxis/severe allergic reaction, call an ambulance.<br />
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This is a copy of an action plan<br />
<strong>for</strong> anaphylaxis, outlining the<br />
first aid management of an<br />
allergic reaction <strong>and</strong> showing<br />
how to give EpiPen or EpiPen Jr,<br />
if anaphylaxis develops.<br />
The plan was developed by the<br />
Australasian Society of Clinical<br />
Immunology <strong>and</strong> Allergy<br />
(ASCIA).<br />
Copies of the action plan can<br />
be downloaded from the ASCIA<br />
website www.allergy.org.au––<br />
<strong>and</strong> should be used in your<br />
first aid kit <strong>and</strong> displayed as a<br />
poster at your premises.<br />
Reproduced with the permission of ASCIA.
<strong>Food</strong> <strong>Allergen</strong> <strong>and</strong> <strong>Intolerance</strong> <strong>In<strong>for</strong>mation</strong> <strong>Kit</strong> <strong>for</strong> <strong>Food</strong> <strong>Businesses</strong> <br />
What is coeliac disease?<br />
Coeliac disease may also be called gluten intolerance or<br />
gluten sensitivity. It is an auto-immune disease; this means<br />
the body’s immune system attacks itself when gluten<br />
is digested. (It is not an allergy.) The only treatment <strong>for</strong><br />
coeliac disease is a strict lifelong gluten-free diet. It is not<br />
a fad diet, although some people choose to follow this diet<br />
<strong>for</strong> non-medical reasons (<strong>and</strong> not stringently). It is not to<br />
be confused with wheat allergy or intolerance.<br />
When a person with coeliac disease eats as little as a<br />
crumb of bread, damage occurs to the lining of their small<br />
intestine, which stops the body from absorbing nutrients<br />
properly. In the long term, this can lead to unexplained<br />
weight loss, chronic anaemia, osteoporosis <strong>and</strong> eventually<br />
malnutrition.<br />
The type of reaction experienced by sufferers of coeliac<br />
disease can be similar to those of a food intolerance––<br />
stomach pain, nausea, diarrhoea <strong>and</strong> vomiting. This<br />
reaction sometimes happens immediately or in other cases<br />
is delayed <strong>for</strong> several hours. It is not life threatening, nor<br />
does it cause anaphylaxis.<br />
What are sulphites?<br />
Sulphites are additives. They are used as a preservative to<br />
preserve colour <strong>and</strong> flavour of foods <strong>and</strong> inhibit bacterial<br />
growth (e.g. sulphur dioxide).<br />
Although they are not allergens, they can cause an allergic<br />
reaction, particularly in asthmatics. (See Fact sheet 7 <strong>for</strong><br />
more in<strong>for</strong>mation.)<br />
What is cross-contamination?<br />
Cross-contamination must be considered in all food<br />
businesses. Although a particular food product does not<br />
contain allergens, cross-contamination may occur when<br />
processing an allergen-free food product with or near<br />
another food product which does contain an allergen.<br />
Cross-contamination can occur when:<br />
• using the same knives, utensils or chopping board <strong>for</strong><br />
different types of food<br />
• reaching across surfaces or equipment<br />
• using the same cooking equipment (such as deep fryers,<br />
grills, s<strong>and</strong>wich makers)<br />
• storing allergen ingredients with or near non-allergen<br />
ingredients (such as in the same refrigerator)<br />
Customers who are very sensitive can suffer an allergic<br />
reaction even if only a very, very small amount of an<br />
allergen is present.<br />
Coloured utensils, labels <strong>and</strong> equipment are available to<br />
assist in the prevention of cross-contamination during<br />
food preparation.<br />
Coloured utensils are used with matching coloured<br />
chopping boards <strong>for</strong> specific foods to prevent<br />
cross‐contamination.
<strong>Food</strong> <strong>Allergen</strong> <strong>and</strong> <strong>Intolerance</strong> <strong>In<strong>for</strong>mation</strong> <strong>Kit</strong> <strong>for</strong> <strong>Food</strong> <strong>Businesses</strong>
<strong>Food</strong> <strong>Allergen</strong> <strong>and</strong> <strong>Intolerance</strong> <strong>In<strong>for</strong>mation</strong> <strong>Kit</strong> <strong>for</strong> <strong>Food</strong> <strong>Businesses</strong> <br />
WHY<br />
Why do I need to do anything about<br />
food allergens <strong>and</strong> intolerance?<br />
Statutory requirements<br />
Declaring ingredients<br />
Labelling<br />
New labelling <strong>for</strong>mat<br />
Labelling exemptions
<strong>Food</strong> <strong>Allergen</strong> <strong>and</strong> <strong>Intolerance</strong> <strong>In<strong>for</strong>mation</strong> <strong>Kit</strong> <strong>for</strong> <strong>Food</strong> <strong>Businesses</strong><br />
Statutory requirements<br />
As a food business you are required by law to declare<br />
the most common ingredients known to cause allergic<br />
reactions when they are present in the food that you<br />
prepare <strong>and</strong> sell.<br />
The <strong>Food</strong> St<strong>and</strong>ards Australia <strong>and</strong> New Zeal<strong>and</strong> <strong>Food</strong><br />
St<strong>and</strong>ards code (FSANZ) outlines these legislative<br />
requirements.<br />
The code states that if any of the following ingredients are<br />
contained in food––whether as an ingredient, compound<br />
ingredient, food additive or processing aid––they must be<br />
declared, no matter how small the amount:<br />
• crustaceans <strong>and</strong> their products (e.g. prawns)<br />
• peanuts <strong>and</strong> their products<br />
• soybeans <strong>and</strong> their products<br />
• tree nuts <strong>and</strong> their products<br />
• sesame seeds <strong>and</strong> their products<br />
• fish <strong>and</strong> fish products<br />
• egg <strong>and</strong> egg products<br />
• milk <strong>and</strong> milk products<br />
• gluten <strong>and</strong> cereals containing gluten (wheat, rye, oats,<br />
barley <strong>and</strong> spelt)<br />
• added sulphites (in concentrations of 10mg/kg or more).<br />
Declaring ingredients<br />
• Check all ingredient labels of food products used in the<br />
production of your food products <strong>for</strong> the presence of<br />
common food allergens.<br />
• If you package or repackage food, you must list the<br />
presence of these substances in the ingredient list on<br />
the label.<br />
• Where food is not in a package <strong>and</strong> is displayed on the<br />
premises a person must be available to advise.<br />
Where the food is <strong>for</strong> retail or catering purposes <strong>and</strong><br />
is exempt from labelling… the required allergen<br />
in<strong>for</strong>mation must either be displayed on, or in<br />
connection with the display of the food, or provided to<br />
the purchaser upon request.<br />
<strong>Food</strong> Industry Guide to <strong>Allergen</strong> Management <strong>and</strong> Labelling––<br />
2007 Revised Edition<br />
• Where food is consumed on the premises (such as in<br />
a restaurant), the in<strong>for</strong>mation must be provided to the<br />
customer upon request, either verbally or in writing.<br />
• If inaccurate in<strong>for</strong>mation is provided to a customer, it<br />
could result in a life-threatening situation. There could<br />
also be financial implications if a customer decides to<br />
take legal action against you.
<strong>Food</strong> <strong>Allergen</strong> <strong>and</strong> <strong>Intolerance</strong> <strong>In<strong>for</strong>mation</strong> <strong>Kit</strong> <strong>for</strong> <strong>Food</strong> <strong>Businesses</strong> <br />
Labelling<br />
New labelling <strong>for</strong>mat<br />
The revised 2007 <strong>Food</strong> Industry Guide to <strong>Allergen</strong><br />
Management <strong>and</strong> Labelling outlines the new labelling<br />
<strong>for</strong>mat that is recommended <strong>for</strong> pre-packaged foods. The<br />
guide provides an overview of the regulatory requirements<br />
in Australia <strong>and</strong> New Zeal<strong>and</strong> <strong>for</strong> the m<strong>and</strong>atory<br />
declaration of food allergens <strong>and</strong> recommends the<br />
st<strong>and</strong>ardisation of food labelling in Australia.<br />
The guide recommends that allergenic ingredients are<br />
highlighted in bold with a summary statement <strong>and</strong> a crosscontact<br />
statement <strong>for</strong> easy identification. The revised guide<br />
also lists other alternative recommended labelling <strong>for</strong>mats.<br />
For further in<strong>for</strong>mation visit the Australian <strong>Food</strong> <strong>and</strong><br />
Grocery Council website (www.afgc.org.au).<br />
Labelling exemptions<br />
Some foods, as stated by the Code, may not need full<br />
labelling to be labelled:<br />
• food not in a package<br />
• food made <strong>and</strong> packaged on the premises from where<br />
it is sold<br />
• food packaged in the presence of the customer<br />
(e.g. sliced meat from a deli)<br />
• whole or cut fruit <strong>and</strong> vegetables<br />
• food delivered packaged <strong>and</strong> ready <strong>for</strong> consumption<br />
at the express order of the purchaser (e.g. meals<br />
on wheels)<br />
• food sold at fundraising events.<br />
However it must be noted that certain in<strong>for</strong>mation must<br />
always be provided with food.<br />
Examples are:<br />
• country of origin requirements<br />
• m<strong>and</strong>atory warning statements <strong>and</strong> advisory statements<br />
• nutrition in<strong>for</strong>mation panel (NIP) if claims are made <strong>for</strong><br />
the food<br />
• prescribed name of the food if one exists in the Code<br />
• directions <strong>for</strong> use <strong>and</strong> storage<br />
[See St<strong>and</strong>ard 1.2.1 2 (2) (a) to (n) of Australia New Zeal<strong>and</strong><br />
<strong>Food</strong> St<strong>and</strong>ards Code <strong>for</strong> the full list]
10 <strong>Food</strong> <strong>Allergen</strong> <strong>and</strong> <strong>Intolerance</strong> <strong>In<strong>for</strong>mation</strong> <strong>Kit</strong> <strong>for</strong> <strong>Food</strong> <strong>Businesses</strong>
<strong>Food</strong> <strong>Allergen</strong> <strong>and</strong> <strong>Intolerance</strong> <strong>In<strong>for</strong>mation</strong> <strong>Kit</strong> <strong>for</strong> <strong>Food</strong> <strong>Businesses</strong> 11<br />
HOW<br />
How can I help my customers <strong>and</strong> comply?<br />
Responding to customer enquiries<br />
Allergy <strong>and</strong> intolerance cards<br />
Tips <strong>for</strong> being allergen safe<br />
<strong>Food</strong> allergen matrix<br />
Identifying food allergens/additives<br />
Step-by-step guide to identifying food allergens in<br />
your products<br />
Exercise: Identifying food allergens <strong>and</strong><br />
completing a food allergen matrix<br />
Answers<br />
A completed example<br />
Template
12 <strong>Food</strong> <strong>Allergen</strong> <strong>and</strong> <strong>Intolerance</strong> <strong>In<strong>for</strong>mation</strong> <strong>Kit</strong> <strong>for</strong> <strong>Food</strong> <strong>Businesses</strong><br />
Responding to customer enquiries<br />
By law, you must provide accurate in<strong>for</strong>mation about<br />
whether foods contain allergens.<br />
Many food business customers will ask <strong>for</strong> in<strong>for</strong>mation<br />
about allergens, check labels of pre-packaged foods <strong>and</strong><br />
check menus.<br />
Customers may have a variety of reasons <strong>for</strong> enquiring<br />
about food on your menu. Customers may enquire whether<br />
foods are vegetarian, vegan, halal or kosher, <strong>for</strong> example.<br />
They may have a dairy intolerance (i.e. lactose intolerance)<br />
or could suffer from a severe peanut allergy.<br />
It is good customer service to provide in<strong>for</strong>mation about<br />
whether your food is halal or vegetarian. However, this is<br />
not a legal requirement. It is a legal requirement to provide<br />
in<strong>for</strong>mation on common allergens.<br />
You can provide in<strong>for</strong>mation to your customers by:<br />
• answering questions accurately (try making your chef<br />
available)<br />
• labelling prepacked foods accurately<br />
• providing warnings on menus (e.g. ‘this dish<br />
contains eggs’)<br />
• making an in<strong>for</strong>mation pamphlet available<br />
• developing a food allergen matrix that is up to date<br />
<strong>and</strong> accurate<br />
• ensuring all staff underst<strong>and</strong> how to use the food matrix<br />
• underst<strong>and</strong>ing the difference between a wheat allergy<br />
<strong>and</strong> coeliac disease<br />
• using the names of common allergens in the menu<br />
description (e.g. ‘egg custard’, ‘peanut nougat’).<br />
Allergy <strong>and</strong> intolerance cards<br />
Some customers present allergy or intolerance cards.<br />
These cards provide businesses with details about the<br />
customer’s allergy. They may include details of how<br />
sensitive the customer is, when cross-contamination is<br />
an issue <strong>and</strong> what action should be taken if the customer<br />
suffers an allergic reaction.<br />
I have been medically diagnosed with coeliac disease<br />
<strong>and</strong> must eat a strict gluten free diet<br />
I CANNOT EAT foods that contain wheat, rye, barley or oats<br />
such as pasta, couscous, breadcrumbs, batter, bread, pastry, cakes,<br />
biscuits unless they are specifically made using gluten free flours.<br />
Please check the ingredients in processed meats, soups, sauces,<br />
gravies, dressings <strong>and</strong> custards.<br />
I CAN EAT a variety of foods including unprocessed meats, fish,<br />
eggs, fruit, vegetables, dairy products, rice, corn (maize), polenta,<br />
lentils, soy <strong>and</strong> potato.<br />
If you have any queries when preparing my meal please ask me.<br />
Example of an allergy card that may be presented at your<br />
food business.
<strong>Food</strong> <strong>Allergen</strong> <strong>and</strong> <strong>Intolerance</strong> <strong>In<strong>for</strong>mation</strong> <strong>Kit</strong> <strong>for</strong> <strong>Food</strong> <strong>Businesses</strong> 13<br />
Tips <strong>for</strong> being allergen safe<br />
• Keep your dishes st<strong>and</strong>ard by always using the same<br />
ingredients each time a dish is prepared.<br />
• Use prominent labels identifying products that<br />
contain allergens.<br />
• Train staff about food allergens <strong>and</strong> the potential<br />
consequences of providing inaccurate in<strong>for</strong>mation.<br />
• Keep your food allergen matrix up to date (refer to the<br />
exercise on preparing a food allergen matrix, page 15)<br />
<strong>and</strong> in a known location so it is easy to refer to.<br />
• Train staff in dealing with customer requests in relation<br />
to food allergies <strong>and</strong> in reading <strong>and</strong> underst<strong>and</strong>ing the<br />
food allergen matrix.<br />
• Always allow the customer to decide <strong>for</strong> themself<br />
whether to eat a particular food product.<br />
• Consider offering several ‘allergen-free meals’ on<br />
your menu.<br />
• Once you have developed <strong>and</strong> implemented your food<br />
allergen matrix, why not promote your business as an<br />
allergy aware business?<br />
<strong>Food</strong> allergen matrix<br />
You should be able to demonstrate that you have assessed<br />
all foods at your business <strong>for</strong> food allergens. The easiest<br />
way of doing this is to develop a food allergen matrix.<br />
A food allergen matrix is a quick in<strong>for</strong>mation guide that<br />
shows which foods available from your food business<br />
contain which allergens.<br />
If you use st<strong>and</strong>ard recipes <strong>and</strong> don’t vary ingredients<br />
in your dishes your allergen matrix will be an accurate<br />
in<strong>for</strong>mation tool <strong>for</strong> staff to refer to when they receive<br />
customers queries about allergens in certain foods.<br />
(See the filled-out example matrix on page 20 <strong>and</strong> the<br />
template on page 21.)<br />
• Ensure all staff members (including new <strong>and</strong> temporary<br />
staff) are trained on how to use the matrix.<br />
• Last-minute changes to dishes must be assessed <strong>for</strong><br />
allergens <strong>and</strong> all staff must be in<strong>for</strong>med of changes.<br />
• The chef or cook should be responsible <strong>for</strong> updating the<br />
matrix.<br />
• If you substitute ingredients or change suppliers the<br />
matrix should be updated.
14 <strong>Food</strong> <strong>Allergen</strong> <strong>and</strong> <strong>Intolerance</strong> <strong>In<strong>for</strong>mation</strong> <strong>Kit</strong> <strong>for</strong> <strong>Food</strong> <strong>Businesses</strong><br />
Identifying food allergens<br />
To identify food allergens in the food that you prepare<br />
<strong>and</strong> sell, you must look at each ingredient of every food<br />
product.<br />
1 Obtain in<strong>for</strong>mation from suppliers: finished food<br />
product<br />
Suppliers who manufacture <strong>and</strong> deliver food in an un<br />
packaged state to your food business <strong>for</strong> sale must<br />
provide comprehensive ingredient details. If you<br />
receive a customer enquiry, you are then able to refer<br />
to or provide the ingredient listing to the customer <strong>for</strong><br />
their assessment.<br />
2 Obtain in<strong>for</strong>mation from suppliers: raw materials<br />
Check whether any raw ingredients delivered to you<br />
have been processed in some way. For example,<br />
dried fruits may have had sulphur dioxide or a<br />
vegetable oil added. Always check labels or product<br />
specification sheets.<br />
Ask your suppliers about possible cross-contamination<br />
risks <strong>and</strong> what measures they take to avoid them.<br />
3 Customers to read pre-packaged food labels<br />
If a product is pre-packaged <strong>and</strong> has a food label,<br />
customers who suffer from an allergy or an intolerance<br />
can read the label <strong>and</strong> determine whether they can<br />
safely eat the food product.<br />
Step-by-step guide to identifying food<br />
allergens in your products<br />
Step 1 Obtain an accurate list of all ingredients <strong>for</strong> each<br />
food product you produce (including compound<br />
ingredients <strong>and</strong> processing aids).<br />
Step 2 Familiarise yourself with the food allergen fact<br />
sheets (see accompanying fact sheets).<br />
Step 3 Assess each ingredient to determine whether<br />
it is an allergen. Use the allergen fact sheets to<br />
assist you as well as carefully checking labels <strong>and</strong><br />
in<strong>for</strong>mation from suppliers.<br />
Visit www.foodst<strong>and</strong>ards.gov.au to access food<br />
additive in<strong>for</strong>mation (see St<strong>and</strong>ard 1.3.1 <strong>for</strong><br />
in<strong>for</strong>mation on food additives).<br />
Step 4 Keep all details of ingredients <strong>for</strong> each menu item<br />
with your food allergen matrix (see page 16) <strong>for</strong><br />
easy reference.<br />
Step 5 Develop your allergen matrix. Update the matrix<br />
as needed.<br />
Step 6 Identify cross-contamination risks at your<br />
premises by assessing all food preparation <strong>and</strong><br />
storage processes (see page 5 <strong>and</strong> Fact sheet 9<br />
<strong>for</strong> more in<strong>for</strong>mation).
<strong>Food</strong> <strong>Allergen</strong> <strong>and</strong> <strong>Intolerance</strong> <strong>In<strong>for</strong>mation</strong> <strong>Kit</strong> <strong>for</strong> <strong>Food</strong> <strong>Businesses</strong> 15<br />
Exercise: Identifying food allergens/additives <strong>and</strong> completing a food allergen matrix<br />
1 Read through the example menu. List the ingredients <strong>for</strong> each of the highlighted red menu items.<br />
(We have done this <strong>for</strong> you below.)<br />
Reserve<br />
Café Bar <strong>and</strong> Restaurant<br />
Menu<br />
Entree<br />
Chicken ravioli with Thai dressing<br />
<strong>and</strong> snow pea shoot salad<br />
Leek, goat cheese <strong>and</strong> ricotta tart served with a<br />
salad of rocket <strong>and</strong> parmesan<br />
Spicy red lentil dhal soup served with naan bread<br />
Main course<br />
Barramundi fillets marinated in cori<strong>and</strong>er <strong>and</strong> served<br />
on steamed jasmine rice with broccolini <strong>and</strong> chilli jam<br />
Chicken tagine with preserved lemon, green olives <strong>and</strong><br />
cous cous topped with a sumac labna<br />
Pan-fried cheese <strong>and</strong> herb-crumbed veal medallion<br />
with a tomato <strong>and</strong> roasted capsicum sauce<br />
Dessert<br />
Lemon curd tart with sorbet/compote of<br />
ruby grapefruit, orange <strong>and</strong> blood orange<br />
Affogato – a shot of frangelico <strong>and</strong> espresso coffee<br />
with vanilla ice cream on a tuille wafer<br />
Slow-baked quince <strong>and</strong> caramelised pear crumble<br />
with lashings of cream
16 <strong>Food</strong> <strong>Allergen</strong> <strong>and</strong> <strong>Intolerance</strong> <strong>In<strong>for</strong>mation</strong> <strong>Kit</strong> <strong>for</strong> <strong>Food</strong> <strong>Businesses</strong><br />
Exercise continued<br />
2 Identify the food allergens from the ingredients lists. Underline each allergen.<br />
Entree<br />
Chicken ravioli with Thai dressing<br />
<strong>and</strong> snow pea shoot salad<br />
Chicken ravioli<br />
Thai dressing<br />
Snow peas<br />
Capsicum<br />
Ingredients<br />
Chicken mince, spring onion, sweet chilli sauce (water, sugar,<br />
chilli, garlic, salt, vinegar, stabiliser: xanthan gum (E415)),<br />
cori<strong>and</strong>er, sesame oil, lime zest, wonton wrapper (wheat flour,<br />
water, salt, colour 102, preservatives 300, 281), egg<br />
Ingredients<br />
Fish sauce (anchovy extract, water, salt, fructose, hydrolysed<br />
wheat protein) palm sugar, lime juice, peanut oil, sambal oelek<br />
(chilli, sugar, salt, garlic, distilled vinegar, potassium sorbate,<br />
sodium bisulphite, xanthan gum)<br />
Main<br />
Barramundi fillets marinated in cori<strong>and</strong>er<br />
<strong>and</strong> served on steamed jasmine rice with<br />
broccolini <strong>and</strong> chilli jam<br />
Chilli jam<br />
Cori<strong>and</strong>er marinade<br />
Barramundi fillets<br />
Rice<br />
Broccolini<br />
Dessert<br />
Lemon curd tart with sorbet/compote of<br />
ruby grapefruit, orange <strong>and</strong> blood orange<br />
Lemon curd<br />
Pastry<br />
Oranges<br />
Sorbet<br />
Grapefruit<br />
Ingredients<br />
Chillies, onion, garlic, vegetable oil, palm sugar, tamarind liquid<br />
Ingredients<br />
Peanut oil, sambal oelek (chilli, sugar, salt, garlic, distilled vinegar,<br />
potassium sorbate, sodium bisulphite, xanthan gum), Asian basil<br />
leaves, Vietnamese mint leaves, palm sugar, minced ginger, raw<br />
peanuts, minced garlic, lime juice, cori<strong>and</strong>er, fish sauce (anchovy<br />
extract, water, salt, fructose, hydrolysed wheat protein)<br />
Ingredients<br />
Egg, fresh lemon juice, lemon zest, caster sugar, unsalted butter<br />
Ingredients<br />
Egg, plain flour (wheat), caster sugar, unsalted butter, rice flour,<br />
vanilla essence, baking powder (phosphate aerator (450),<br />
cornflour, sodium bicarbonate (500))<br />
3 Once you believe you have identified all allergens place a tick under the appropriate column <strong>for</strong> the corresponding<br />
menu item on the food allergen matrix below.<br />
Continue to do this until you believe you have identified all the allergens on the ingredients labels. Check your choices<br />
against the answers on the following page.
<strong>Food</strong> <strong>Allergen</strong> <strong>and</strong> <strong>Intolerance</strong> <strong>In<strong>for</strong>mation</strong> <strong>Kit</strong> <strong>for</strong> <strong>Food</strong> <strong>Businesses</strong> 17<br />
Exercise continued<br />
<strong>Food</strong> allergen/additive matrix<br />
Business name: Reserve Café Bar <strong>and</strong> Restaurant<br />
<strong>Food</strong> safety supervisor: Arnold Thomson<br />
Date of last food<br />
January 2009 Date of new review:<br />
Every time ingredients<br />
allergen/additive matrix:<br />
are changed<br />
Menu item<br />
Milk/<br />
dairy<br />
Egg<br />
Peanut/<br />
tree nuts Fish Shellfish Soy Sulphites* Sesame<br />
Wheat/<br />
gluten<br />
Chicken ravioli<br />
Thai dressing<br />
Chilli jam<br />
Cori<strong>and</strong>er<br />
marinade<br />
Barramundi<br />
fillets<br />
Lemon curd<br />
Pastry
18 <strong>Food</strong> <strong>Allergen</strong> <strong>and</strong> <strong>Intolerance</strong> <strong>In<strong>for</strong>mation</strong> <strong>Kit</strong> <strong>for</strong> <strong>Food</strong> <strong>Businesses</strong><br />
Answers<br />
Below are the answers from the exercise. The allergens are highlighted in red <strong>and</strong> the sulphites are highlighted in green.<br />
The food allergen/additive matrix below has ticks in the appropriate columns.<br />
Entree<br />
Chicken ravioli with Thai dressing<br />
<strong>and</strong> snow pea shoot salad<br />
Chicken ravioli<br />
Thai dressing<br />
Snow peas<br />
Capsicum<br />
Ingredients<br />
Chicken mince, spring onion, sweet chilli sauce (water, sugar,<br />
chilli, garlic, salt, vinegar, stabiliser: xanthan gum (E415)),<br />
cori<strong>and</strong>er, sesame oil, lime zest, wonton wrapper (wheat flour,<br />
water, salt, colour 102, preservatives 300, 281), egg<br />
Ingredients<br />
Fish sauce (anchovy extract, water, salt, fructose, hydrolysed<br />
wheat protein) palm sugar, lime juice, peanut oil, sambal oelek<br />
(chilli, sugar, salt, garlic, distilled vinegar, potassium sorbate,<br />
sodium bisulphite, xanthan gum)<br />
Main<br />
Barramundi fillets marinated in cori<strong>and</strong>er <strong>and</strong><br />
served on steamed jasmine rice with broccolini<br />
<strong>and</strong> chilli jam<br />
Chilli jam<br />
Cori<strong>and</strong>er marinade<br />
Barramundi fillets<br />
Rice<br />
Broccolini<br />
Ingredients<br />
Chillies, onion, garlic, vegetable oil, palm sugar, tamarind liquid<br />
Ingredients<br />
Peanut oil, sambal oelek (chilli, sugar, salt, garlic, distilled vinegar,<br />
potassium sorbate, sodium bisulphite, xanthan gum), Asian basil<br />
leaves, Vietnamese mint leaves, palm sugar, minced ginger, raw<br />
peanuts, minced garlic, lime juice, cori<strong>and</strong>er, fish sauce (anchovy<br />
extract, water, salt, fructose, hydrolysed wheat protein)<br />
Dessert<br />
Lemon curd tart with sorbet/compote of<br />
ruby grapefruit, orange <strong>and</strong> blood orange<br />
Lemon curd<br />
Pastry<br />
Oranges<br />
Sorbet<br />
Grapefruit<br />
Ingredients<br />
Egg, fresh lemon juice, lemon zest, caster sugar, unsalted butter<br />
Ingredients<br />
Egg, plain flour (wheat), caster sugar, unsalted butter, rice<br />
flour, vanilla essence, baking powder (phosphate aerator (450),<br />
cornflour, sodium bicarbonate (500))
<strong>Food</strong> <strong>Allergen</strong> <strong>and</strong> <strong>Intolerance</strong> <strong>In<strong>for</strong>mation</strong> <strong>Kit</strong> <strong>for</strong> <strong>Food</strong> <strong>Businesses</strong> 19<br />
Answers continued<br />
<strong>Food</strong> allergen/additive matrix<br />
Business name: Reserve Café Bar <strong>and</strong> Restaurant<br />
<strong>Food</strong> safety supervisor: Arnold Thomson<br />
Date of last food<br />
January 2009 Date of new review:<br />
Every time ingredients<br />
allergen/additive matrix:<br />
are changed<br />
Menu item<br />
Milk/<br />
dairy<br />
Egg<br />
Peanut/<br />
tree nuts Fish Shellfish Soy Sulphites* Sesame<br />
Wheat/<br />
gluten<br />
Chicken ravioli 4 4 4<br />
Thai dressing 4 4 4 4<br />
Chilli jam<br />
Cori<strong>and</strong>er<br />
marinade<br />
Barramundi<br />
fillets<br />
Lemon curd 4 4<br />
4 4 4 4<br />
4<br />
Pastry 4 4 4
20 <strong>Food</strong> <strong>Allergen</strong> <strong>and</strong> <strong>Intolerance</strong> <strong>In<strong>for</strong>mation</strong> <strong>Kit</strong> <strong>for</strong> <strong>Food</strong> <strong>Businesses</strong><br />
A completed example<br />
<strong>Food</strong> allergen/additive matrix (completed example)<br />
Business name: Reserve Café Bar <strong>and</strong> Restaurant<br />
<strong>Food</strong> safety supervisor: Arnold Thomson<br />
Date of last food<br />
January 2009 Date of new review:<br />
Every time ingredients<br />
allergen/additive matrix:<br />
are changed<br />
Menu item<br />
Milk/<br />
dairy<br />
Egg<br />
Peanut/<br />
tree nuts Fish Shellfish Soy Sulphites* Sesame<br />
Wheat/<br />
gluten<br />
Pesto sauce 4 4 4<br />
Hamburger 4 4 4 4 4<br />
Parmigiana 4 4 4<br />
Chicken roll 4 4 4<br />
Fish balls 4 4<br />
Spring roll 4 4 4 4<br />
Meat balls 4 4<br />
Eggplant dip 4 4 4<br />
Olive bread 4<br />
Napoli sauce 4 4<br />
Lasagne 4 4<br />
Cheese puffs 4 4 4 4 4<br />
Wedges 4 4<br />
Mushroom dip 4 4<br />
Omelette 4 4<br />
Caesar salad 4 4 4 4 4<br />
SAMPLE<br />
Salad dressing 4 4 4<br />
Underst<strong>and</strong>ing <strong>and</strong> using your food allergen/additive matrix<br />
For example, a customer enquires whether the Caesar salad contains egg.<br />
Step 1 Locate ‘Caesar salad’ under your menu items.<br />
Step 2 Move across to the egg column.<br />
Step 3 There is a tick; that means eggs are present. (This would have been<br />
determined when ingredient labels <strong>and</strong> raw ingredients were checked.)<br />
Please note: This is how a completed food allergen/additive matrix should look. The allergens selected <strong>for</strong><br />
each menu item above are <strong>for</strong> example purposes only. They should not be viewed as being correct.<br />
Note: Sulphites are additives. Although they are not allergens, they can cause an allergic reaction.
<strong>Food</strong> <strong>Allergen</strong> <strong>and</strong> <strong>Intolerance</strong> <strong>In<strong>for</strong>mation</strong> <strong>Kit</strong> <strong>for</strong> <strong>Food</strong> <strong>Businesses</strong> 21<br />
<strong>Food</strong> allergen/matrix template<br />
<strong>Food</strong> allergen/additive matrix<br />
Business name:<br />
<strong>Food</strong> safety supervisor:<br />
Date of last food<br />
allergen/additive matrix:<br />
Date of new review:<br />
Menu item<br />
Milk/<br />
dairy<br />
Egg<br />
Peanut/<br />
tree nuts Fish Shellfish Soy Sulphites* Sesame<br />
Wheat/<br />
gluten
22 <strong>Food</strong> <strong>Allergen</strong> <strong>and</strong> <strong>Intolerance</strong> <strong>In<strong>for</strong>mation</strong> <strong>Kit</strong> <strong>for</strong> <strong>Food</strong> <strong>Businesses</strong>
<strong>Food</strong> <strong>Allergen</strong> <strong>and</strong> <strong>Intolerance</strong> <strong>In<strong>for</strong>mation</strong> <strong>Kit</strong> <strong>for</strong> <strong>Food</strong> <strong>Businesses</strong> 23<br />
Appendix 1<br />
Resources<br />
Newspaper articles on food allergens
24 <strong>Food</strong> <strong>Allergen</strong> <strong>and</strong> <strong>Intolerance</strong> <strong>In<strong>for</strong>mation</strong> <strong>Kit</strong> <strong>for</strong> <strong>Food</strong> <strong>Businesses</strong><br />
Finding food additive in<strong>for</strong>mation<br />
Visit www.foodst<strong>and</strong>ards.gov.au.<br />
Once in the site, click on ‘<strong>Food</strong> matters’.<br />
Then click on ‘<strong>Food</strong> additives’. You can choose to view a list of additives either by name or number, in html or pdf <strong>for</strong>mat.<br />
Click on ‘pdf’ <strong>and</strong> then ‘Save’ to download a file copy.
<strong>Food</strong> <strong>Allergen</strong> <strong>and</strong> <strong>Intolerance</strong> <strong>In<strong>for</strong>mation</strong> <strong>Kit</strong> <strong>for</strong> <strong>Food</strong> <strong>Businesses</strong> 25<br />
Useful websites<br />
Anaphylaxis Australia: www.allergyfacts.org.au<br />
<strong>Food</strong> St<strong>and</strong>ards Australia: www.foodst<strong>and</strong>ards.gov.au<br />
Australasian Society of Clinical Immunology <strong>and</strong> Allergy: www.allergy.org.com.au<br />
The Coeliac Society: www.coeliacsociety.com.au<br />
The <strong>Allergen</strong> Bureau: www.allergenbureau.net<br />
The <strong>Food</strong> Intolerant Consumer: www.foodintol.com<br />
NSW <strong>Food</strong> Authority: www.foodauthority.nsw.gov.au
26 <strong>Food</strong> <strong>Allergen</strong> <strong>and</strong> <strong>Intolerance</strong> <strong>In<strong>for</strong>mation</strong> <strong>Kit</strong> <strong>for</strong> <strong>Food</strong> <strong>Businesses</strong><br />
Appendix 2<br />
Glossary<br />
allergic reaction<br />
anaphylaxis<br />
compound ingredients<br />
cross-contamination<br />
emulsifier<br />
food additives<br />
food allergen*<br />
gluten<br />
HACCP<br />
ingredient<br />
intolerance<br />
halal<br />
kosher<br />
processing aids<br />
vegan<br />
vegetarian<br />
Occurs when an individual is exposed to a substance <strong>and</strong> the body’s immune system reacts<br />
to that substance. May be localised or generalised <strong>and</strong> range from mild to severe. Symptoms<br />
include hives, swelling, vomiting, diarrhea, noisy breathing <strong>and</strong> difficulty breathing.<br />
A severe <strong>for</strong>m of allergic reaction which involves breathing difficulty <strong>and</strong>/or sudden drop of<br />
blood pressure. Anaphylaxis can be life threatening.<br />
A compound ingredient is an ingredient that has been made from two or more other<br />
ingredients (e.g. chocolate chips are made from sugar, vegetable oil <strong>and</strong> cocoa powder).<br />
The indirect passing of allergens or harmful substances from one food to another via improper<br />
cleaning or separation of equipment, procedures or products. (For example, small amounts of<br />
an allergen or bacteria can be transferred to one food from another by h<strong>and</strong>s, food-contact<br />
surfaces, sponges or cloths <strong>and</strong> utensils without careful attention to HACCP procedures.<br />
An additive that promotes the <strong>for</strong>mation of a stable mixture (e.g. vegetable oil).<br />
<strong>Food</strong> additives are substances generally added to food to enhance its flavour, aroma or colour,<br />
alter the texture or nutritional content or preserve the food. A food additive is not normally<br />
eaten or drunk by itself.<br />
A substance in foods, food ingredients or components of an ingredient that cause an<br />
immune response.<br />
The main protein of the cereal grains wheat, rye, barley, oats <strong>and</strong> triticale <strong>and</strong> their derivatives.<br />
Ingredients made from these grains <strong>and</strong> foods containing them (e.g. malt, wheat starch,<br />
beer, soy sauce) may contain enough gluten residue to be harmful to individuals with dietary<br />
intolerance to gluten.<br />
a system to identify <strong>and</strong> control food safety hazards<br />
Any substance, including a food additive, used in the preparation, manufacture or h<strong>and</strong>ling<br />
of food.<br />
Associated with symptoms after eating a substance that the sufferer’s body cannot h<strong>and</strong>le.<br />
This happens when the person’s digestive system does not produce sufficient quantities of a<br />
particular enzyme needed to break down the food <strong>and</strong> aid digestion. Alternatively, there can<br />
be a substance in a food that can cause symptoms directly.<br />
permissible under Islamic law, often used to describe food that con<strong>for</strong>ms to Islamic dietary law<br />
<strong>Food</strong> that is prepared according to Jewish dietary law.<br />
Aids used in the preparation, h<strong>and</strong>ling <strong>and</strong> manufacture of food products (e.g. flour used to<br />
roll rissoles).<br />
a strict vegetarian diet where no dairy, eggs or animal products are eaten<br />
a diet made up of plant foods, avoiding all meat; some vegetarians (lacto-ovo vegetarians) eat<br />
dairy products <strong>and</strong> eggs, while vegans avoid all animal products<br />
* <strong>Food</strong> St<strong>and</strong>ards Australia New Zeal<strong>and</strong> (FSANZ) defines a food allergy as: ‘<strong>Food</strong>s, food ingredients or components of an ingredient that can cause<br />
severe adverse reactions in some individuals.’
<strong>Food</strong> <strong>Allergen</strong> <strong>and</strong> <strong>Intolerance</strong> <strong>In<strong>for</strong>mation</strong> <strong>Kit</strong> <strong>for</strong> <strong>Food</strong> <strong>Businesses</strong> 27<br />
Appendix 3<br />
Suppliers quick reference guide<br />
Record your food suppliers contact details in this table <strong>and</strong> use it as a quick reference guide when making an enquiry<br />
about allergens or intolerances prior to changing a recipe.<br />
<strong>Food</strong> supplier Type of food Contact details