Food allergies are on the rise, but some foods cause them more often than others. This blog covers what these foods are and how people & companies can manage food allergy and food intolerance risks to consumers.
A food allergy is when a person’s immune system reacts to a food or an ingredient in food that is normally harmless. When this happens, the person’s immune system responds to this food as if it poses a danger and the result is known as an allergic reaction.
Food allergies affect millions of people worldwide, this includes almost 1 in 10 children in Australia and New Zealand and approximately 1 in 13 in North America. Some allergic reactions are mild, but some can be severe, and even life-threatening. If the reaction affects a person’s breathing or heart, the reaction is referred to as anaphylaxis.
Food Allergens & Managing Them
Food Allergen List
Source: MPI
Food Allergen Guide
Source: MPI
The Gluten-Free Diet
This video helps you understand what is a Gluten-Free Diet, where gluten comes from and how to minimise its risks
Source: Boston Children’s Hospital
Food Safe offers Food Safety and Allergen Management Training Online across the Globe and at Schools across New Zealand.
Celiac Disease Kitchen Management Plan
Source: Boston Children’s Hospital
Food Allergen Labelling Guide
Source: MPI
Want to know how our training can help achieve your Allergen Management goals?
See our comprehensive range of food safety, allergen management, and quality assurance courses. Our fun, in-person classes as well as our live, expert-led online training courses are council-approved and suitable for all businesses operating in the food sector. If you think your company could benefit from additional staff training, contact us for more information.
