Best practice guidelines and policies
Informing and supporting the process of identifying, assessing, managing and auditing the risk of food allergies in the food service.
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This policy template can be customised to suit your healthcare service.
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A food allergen menu matrix is a table outlining the common food allergen ingredients in all your menu items.
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Standardised recipes are recipes that everyone follows exactly, no matter who is cooking.
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This tool provides a list of alternative ingredients that can be substituted for allergen containing ingredients.
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The food allergy and intolerance menu assessment tool for dietitians has been developed in partnership with Dietitians Australia (DA). This resource is freely available to DA and ASCIA member dietitians from the member’s section of both the DA and ASCIA websites.
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Food allergy and intolerance menu assessment tool
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To undertake a comprehensive audit to assess food safety protocols and procedures regarding food allergy management.
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Food allergy management audit tool for Healthcare
Allergy & Anaphylaxis Australia Food Service Resources
These cards help you to identify other names for common food allergens as well as foods which are most likely to contain the food allergen.
Information about the Food Standards Code and your responsibilities as a food service provider is available from the Food Standards Australia New Zealand (FSANZ) website.
In Australia, compliance with the Code for all foods is monitored by authorities in the states and territories. Contact details for enforcement agencies are available.
A food recall is action taken to remove unsafe food from distribution, sale and consumption. Be alerted by subscribing to FSANZ food recalls
Provides different sectors in the community with links to best practice food allergen resources and key messages.
Allergy management in healthcare services is applicable to National Safety and Quality Health Service (NSQHS) Standards Standards 1, 2 5, 6 and 8.
This hub provides an overview of the legislative context for food allergens in food service and manufacturing and also information to assist authorised officers to help to improve practises around food allergen management.
Authorised officers have the opportunity to help educate the food service and food manufacturing sectors about food allergen management.
A food allergy awareness project supported by
The National Allergy Council is a progression of the National Allergy Strategy and remains a partnership between the Australasian Society of Clinical Immunology and Allergy (ASCIA) and Allergy & Anaphylaxis Australia (A&AA), as the leading medical and patient support organisations for allergy in Australia.
www.nationalallergycouncil.org.au
This project received funding from the Australian Government Department of Health.
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