About Food Allergy Training

The National Allergy Strategy is an initiative of the Australasian Society of Clinical Immunology and Allergy (ASCIA) and Allergy & Anaphylaxis Australia (A&AA), as the leading medical and patient organisations for allergy in Australia.

The National Allergy Strategy food service project funded by the Australian Government engaged with key stakeholders through a variety of methods including face to face meetings and focus groups.

All about Allergens for Hospitals 
Courses have been designed to assist hospitals gain knowledge about food allergy, adopt best practice procedures for food allergen management throughout the hospital.



All about Allergens

To develop the All about Allergens course, the National Allergy Strategy engaged with AMES Australia to update and improve the original AMES All about Allergens CD-ROM to be a free online training course available from the National Allergy Strategy.

All About Allergens

All about Allergens training is a free online course for anyone working in food service. The course takes about 1-1.5 hours to complete and a certificate can be printed on completion. 

On 15 October 2020 release 3 of All about Allergens designated All about Allergens 2020 was opened. Changes to the course included minor updates, question flow and device access improvement.  

On 4 April 2018 release 2 of All about Allergens was added. Changes to the course included minor updates and question flow improvement. 

All about Allergens: The next step for cooks and chefs

Next step for cooks and chefs: GFS Camps

To provide food allergen management education specifically for cooks and chefs, the National Allergy Strategy has developed All about Allergens: The next step for cooks and chefs. Two versions have been developed, one for general food services and one specifically for camps. Additional supporting resources have also been developed to assist cooks and chefs.

Further information about the National Allergy Strategy is available from www.nationalallergystrategy.org.au 

Last modified: Thursday, 15 October 2020, 4:20 PM