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food industry Food-allergic people rely on the food industry to provide accurate and easily accessible information about what is in their food – there is no cure for food allergy so they need to avoid the food allergen completely. Every time they eat – whether it is a pre-packaged product or a meal at a restaurant – they are putting their trust into those who have prepared the food that allergen management policies are in place and that the information supplied about ingredients is accurate. Food manufacturers and the food service industry must ensure that they know the source and content of ingredients; that storage, handling, preparation and serving or packaging of food has included allergen controls. To find out more about food allergies, click here. Working with the food industryAllergy New Zealand welcomed the introduction of mandatory allergen labelling in 2002 in standard 1.2.3 of the Australia New Zealand Food Standards Code, which ensures the main allergens are labelled, including egg, milk, peanut, soyabean, tree nuts, sesame seed, wheat, fish and shellfish. We have been involved in many food industry and regulatory meetings, conferences and workshops representing the food-allergic consumer since that time, including writing several submissions to Food Standards Australia New Zealand and the New Zealand Food Safety Authority about allergen labelling issues. Mandatory allergen labelling brought several challenges to the Australasian food industry and as a result the Australian Food & Grocery Council (AFGC), supported by the NZ Food & Grocery Council, initiated the Allergen Forum. One of the major projects of the Forum has been to review the AFGC Allergen Management Guide and to establish online allergen information and advice at the Food Safety Centre Allergen Bureau. Allergy New Zealand also works closely with The New Zealand Food Safety Authority (NZFSA) providing information and input into educational and regulatory policy involving allergens. Product AlertsWe can email our members and product alert database:• Allergen Food Recalls • Product reformulations / labelling changes • Non-food product allergen information Corporate MembershipWe welcome professional membership of Allergy NZ by food companies. Benefits of membership include • Annual subscription to our magazine Allergy Today • 3 complimentary sets of our Allergy New Zealand information booklets • Member discount rate on all Allergy New Zealand resources and services including special discounts on bulk orders • Regular updates through our magazine and e-network • Access to information through our extensive networks nationally and internationally, including the latest published research available through the international Food Allergy & Anaphylaxis Alliance • Access to electronic versions of our information resources e.g. Food Allergy Fact Sheets; Allergy Education Guide for Schools & Preschools • Preferential access to our education seminars and programmes for health and education professionals • Opportunities to participate in our Allergy Awareness campaigns, and to support us in representing the interests of people living with allergies where possible. Find out more about our membership packages by clicking here. You can join online by clicking here. Food Allergy in Restaurants and Food ServiceCustomers may ask for ingredient information for a variety of reasons such as weight loss, preference or due to adverse reactions to foods. Adverse reactions can be caused by a variety of conditions, one of which is food allergy. Food allergy is an immune system response to a food protein. Antibodies are present in the person’s body which react to the protein causing chemicals such as histamine, to be released into the body when exposed. Symptoms can range from mild to severe. Reactions can occur from within minutes up until about two hours after eating the offending food. Symptoms can include:
Severe or life-threatening reactions are called anaphylaxis. Treatment of reactionsMild reactions are usually treated with antihistamine. Antihistamines will not prevent anaphylaxis occurring, and restaurant staff may never be aware that a mild reaction has occurred. People at risk of anaphylaxis will normally be prescribed an injection of adrenaline, often in the form of an auto injector, such as an EpiPen®. It should be given as soon as possible – treatment should never be delayed. If a guest in your restaurant is having a severe reaction call 111 immediately, and tell them someone is having a severe allergic reaction. How many people have food allergy in New Zealand?It is not known how many are affected in New Zealand. Overseas studies suggest around 3 to 4 per cent of the population have food allergy – or around 160,000 people. Food allergy is more common in young children as many outgrow their allergies. Regulatory obligationsBe aware of your obligations relating to allergen labelling and controls under legislative acts, such as the Australia New Zealand Food Standards Code and the Domestic Food Review . A few tips for restaurants and cafes
Tips for front of house and wait staff
Tips for the chef
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