Most Common Food Allergies in Australia
According to the ASCIA, around 10% of infants, 4 to 8% of children, and approximately 2% of adults in Australia and New Zealand suffer from different food allergies.
Since these allergies are a crucial food safety issue, learning to prevent allergic reactions is an integral part of every food safety supervisor course. Melbourne, along with other cities, requires all licensable hospitality businesses to have a Food Safety Supervisor to alleviate such food safety hazards.
If you plan to join the food industry, here are some of the most common food allergies in Australia that you must know about.
Dairy allergy is one of the most common allergies in the world, especially among infants. However, you shouldn’t confuse it with lactose intolerance because milk allergy is related to the body’s abnormal reaction to proteins in dairy products. Therefore, food handlers and food safety supervisors must inform the customers if their food includes any milk products to avoid any incidents.
Eggs are one of the most common ingredients used in a variety of foods. However, if a customer notifies of an egg allergy, the restaurant or food business must take special care not to serve them food with egg in it. Most people allergic to eggs have adverse reactions to both yolks and whites.
Peanut allergies are also pretty common in Australia and New Zealand. Unfortunately, those allergic to this legume can have a severe reaction to it.
Here’s an important tip for those planning to obtain a food safety supervisor certificate: Melbourne restaurants and food businesses in other cities must add advisory warnings to let the customers know which food items may include peanuts. This practice allows them to prevent food safety emergencies.
Allergy to tree nuts, such as cashews, hazelnuts, walnuts, chestnuts, pecans, and pistachios, affects many children and adults in the country. Just like peanuts, these nuts can also cause a severe allergic reaction. This is one of the main reasons why the labelling laws for nuts are so stringent.
The sesame seed allergy usually affects people their entire life. Many biscuits, bread, and sauces include ground sesame seeds. So, if a patron is allergic to these seeds, the food safety supervisors must make sure the food handlers take all reasonable precautions to prevent any allergic reactions.
Soy allergy in adults may not be as common as dairy, egg or peanut allergies, but many young children suffer from it. Usually, this allergy diminishes as kids grow up. However, since soybean is used in different foods, every food safety supervisor course teaches one to check for alternative names for the legume on the product labels.
Moreover, those interested in acquiring their food safety supervisor certificate must know that many adults and children are also allergic to fish, shellfish and wheat.
Food Businesses Must Take Food Allergies Very Seriously
Maintaining a high level of food safety should be the utmost priority of everyone working in the food business, including the business owner, food handlers, and most importantly, food safety supervisors.
If you want to build a career in the food industry, the Australian Institute of Accreditation can help you with its food safety supervisor course. Melbourne residents can enrol in this 100% online and nationally accredited course to earn their food safety supervisor certificate.
To learn more about the food safety supervisor certificate, Melbourne residents and those residing in other parts of Australia can contact us here.