30 July 2019
New National Allergy Strategy e-training courses, funded by the Australian Government Department of Health, are now available for cooks and chefs to help improve food allergen management in food service, including camps.
All about Allergens: The next step for cooks and chefs has been developed in conjunction with cooks and chefs with experience in commercial kitchens. It focuses on food preparation, handling and storage and highlights the importance of effective communication between the kitchen and other staff and consumers with food allergy.
Two courses – one for general food service and another for camp providers – have been developed to provide information relevant to the specific settings. The first All about Allergens course should be completed before undertaking the new course for cooks and chefs. See the courses at https://foodallergytraining.org.au
The free online courses aim to provide practical information for cooks and chefs. The National Allergy Strategy has engaged with key stakeholders, including conducting a focus group with chefs, to ensure that resources are developed that will help make managing food allergies easier for food service providers.
In addition to the online courses, supporting resources have also been developed to help food service providers implement appropriate strategies for food allergen management. Templates for food allergy policies, audits and a food allergen menu matrix have been developed along with a food allergen ingredient substitution table. For camps, a template to document camp participant food allergies has also been created.
The National Allergy Strategy is also commencing a food allergy awareness campaign aimed at communicating the shared responsibility when it comes to food allergen management in food service. Consumers, food service providers, legislators and those who conduct inspections and audits of premises, all have a role to play in food allergen management.
Food allergen management in hospitals
New resources to help hospitals and other institution type care to manage food allergies are have been developed and are now available.
The following resources are designed to help hospitals and other institutional facilities to manage food allergy. They are designed to be used together to provide a complete resource kit for food allergen management. They can be freely downloaded and adapted for individual sites.
- Food Allergen Management in Food Service: A Best Practice Guideline developed by Queensland Health in partnership with the National Allergy Strategy.
- Food allergy and intolerance policy template
- Food allergy and intolerance audit tool template
- Food allergy ingredient substitution tool
In addition, a Food Allergy and Intolerance Menu Assessment Tool for dietitians has been developed in partnership with the Dietitians Association of Australia (DAA). This resource will be freely available to DAA and ASCIA member dietitians from the member’s section of both the DAA and ASCIA websites.
Content updated August 2018
18 November 2016
Whilst we will continue to educate consumers with food allergy and their carers on appropriate management and communication when eating food outside the home, the aim of this initiative is to improve the provision of appropriate food to individuals with food allergy, in the food service sector.
The current situation with no standardised, easily accessible education for food service providers managing food allergy as a food safety issue, continues to impact the health and quality of life of individuals with food allergy and contribute to mismanagement in food service, despite best intentions. Further to this, food provided by food service providers (either in the community, camps or hospital settings) has resulted in preventable food-induced anaphylaxis including recent fatal anaphylaxis cases in Australia.
This strategy will engage with the food service sector through a food service forum for food allergy to discuss the issues and a way forward to improve the provision of appropriate food for individuals with food allergy.
Development of a training course would be developed based on the forum outcomes, the aim being to provide easily accessible standardised education for food service providers across Australia. Consumer education will continue through existing avenues.
The federal government funding will enable discussions with key stakeholder organisations in the food service sector to identify the most effective methods for improving appropriate food provision for individuals with food allergy. These discussions will help inform and enable education resource development.
October 2016 - Food Service Forum for Food Allergy
In October this year, the National Allergy Strategy hosted a Food Allergy Forum for Food Service. The aim of this Forum was to engage with the food service sector to help inform us about the issues faced by the food service sector with regards to food allergy. We also needed guidance from the food service sector regarding the resources needed to assist with education and training of staff and the development of protocols to help guide allergy management. The National Allergy Strategy food service project aims to help the food service sector to cater for individuals with food allergies understanding that both the customer and food service staff have responsibilities.
Facilitator: Gary Kennedy
Gary Kennedy graduated from the School of Food Technology, University of New South Wales in 1984.
He has worked in the meat, transport and cook chill industries and within the healthcare sector, and as a food safety trainer, consultant and lead food safety auditor.
Gary is a Past President of the Australian Cook Chill Council, advising the food service, aged care and acute care industries on food safety, and as a representative of this organisation advised the organising committee on food safety for the 2000 Sydney Olympic Games.
Gary is a Fellow of the Australian Institute of Food Science and Technology and a Life Member of the Institute of Hospitality in Healthcare.He has written over 30 papers, and has written or co-written guidelines and codes for the Cook-Chill, Smallgoods, Child Care and, Refrigerated Transport industries; and co-authored the Food Safety Guidelines for the Institute of Hospitality in Healthcare (IHHC).
Gary owns and manages a food safety consultancy and auditing business based in Sydney, Correct Food Systems, providing food safety advice, primarily to small and medium businesses.