Food Allergy - A Serious Issue
Food allergy is very serious, causing illness and even death. Even small amounts of an allergen in food can trigger a reaction. Standard 1.2.3 of the Food Standards Code lists the most common substances that trigger reactions in Australia. Some of these are:
peanuts milk and dairy products
tree nuts
soybeans
egg and egg products
sesame seeds
lupin crustaceans (shellfish)
fish
added sulphites (in amounts greater than 10mg/kg)
cereals containing gluten namely, wheat, rye, barley, oats and spelt. As a food business you must be aware of your responsibility to declare or manage allergens, or the requirement to recall, or quarantine recalled products. Food allergies occur in around 1 in 20 children and 1 in 50 adults. The most severe allergic reaction is known as anaphylaxis – which is potentially life threatening. For more information visit allergyfacts.org.au/allergy-anaphylaxis/food-allergy
Food Safety Management Tools
Standard 3.2.2A
In December 2022 Food Standards Australia New Zealand (FSANZ) added the new Standard 3.2.2A – Food Safety Management Tools into the Food Standards Code. It is an extension of the existing Standard 3.2.2 requirements and introduces three food safety management tools for businesses in food service, catering and some retail sectors that handle unpackaged, potentially hazardous food that is ready to eat. The three tools are:
1. Food handler training
2. Food safety supervisor
3. Substantiation of (showing you’re managing) key food safety controls
Here is a short video explaining the new Standard:
https://youtu.be/ksohBrlxfHc
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SA Health are hosting a virtual information session for affected businesses on Tuesday 23 May 2023. To register for the information session, visit sahealth.sa.gov.au/foodsafetymanagement
