Avoid cross contamination (food allergens)
A food allergen is an immune system response to a food protein that the body mistakenly believes is harmful.
A food allergy is not the same as food intolerance. A food intolerance is the inability to properly digest or full process certain foods. The most common intolerances include lactose, gluten, yeast and sulphite.
The 10 most common allergens that must be declared on food labels of packaged foods:
- Tree nuts (eg; almonds, cashews)
- Cow’s milk
- Crustacea (shellfish, eg; prawns, lobster)
- Sesame seeds
- Cereals containing gluten
Food businesses breach the code if:
- Information is not on a label or is not given by staff selling unpackaged food made at the premises when a customer asks for it.
- An allergen is found in a food that was specifically requested not to contain that allergen.