1. Introduction to Allergen Management Presenter: Lynnet Ram

2. Objectives What are Food Allergies? Food Allergens & Human Immune response Symptoms & Prevalence of Food Allergens Classification of Food Allergens Importance of Allergen Management Allergen Risk Management In Food Handling Industry

3. Allergy When body reacts to an outside SUBSTANCE, which notes as a THREAT is called an allergy.

4. Allergy

5. Food Allergy An Food Allergy is when the body reacts in an unpleasant or dangerous way after contact with normally harmless substance. For Example, Peanut is a Harmless Substance but some people have itchy skin, swollen lips after eating it. It is the protein component in food that reacts with bodies immune system resulting into sores, swollen lips etc.

6. Food Allergy & Human Body Immune System

7. Symptoms of Food Allergies Mild Symptoms - reddish, swollen itchy skin - nausea, vomiting, abdominal pain, runny nose Serious symptoms – Anaphylaxis - obstructive swelling of lips, - shortness of breath - Turning blue, drop in blood pressure - Loss of conscious - Death

8. Symptoms of Food Allergies

10. Substances that are classed as allergens According to FSANZ Food Standard 1.2.3 Cereals containing gluten (wheat, rye, oats, barley) Peanuts Crustacea and their products Egg and egg products Fish and fish products Milk and milk products Tree nuts (eg brazil, cashew, etc) Sesame seeds and their products Soybeans, and their products Added Sulphites in concentrations of 10mg/kg or more Royal jelly Bee pollen & Propolis

11. Food Allergen Classification

12. Prevalence Food Allergies

13. Prevalence of Food Allergies The current issue in Australia Australia and New Zealand have among the highest prevalence of allergic disorders in the developed world. This report estimates that in 2007: 4.1 million Australians (19.6% of the population have at least one allergy. Peanut allergy has doubled in prevalence in young children over a 5 year period. In 2007, the financial cost of allergies was $7.8billion. Source (Allergy and Clinical Immunology Journal (2007)

14. According to Bula News March 2010, Fiji has welcomed 37.6% increase in international visitor arrival hence, Australia stood top of the list. On the other hand, Allergizer Daily News (www.allergizer.com) reported 12 fold rise of foodwww.allergizer.com allergies in Australian kids. Prevalence of Food Allergies

15. Importance of Managing Allergens Food allergies are increasing in prevalence, are potentially life-threatening and there is no cure Customers lives are at risk after eating at your restaurant. Loss of Restaurant Name and Customer Trust & Preferences. Customers our asset.

16. Activity Time Identifying Food Allergens

17. Allergen Risk Management Step 1: Identify Allergens in Products. 1)Read Food Labels - Precautionary Labelling - Hidden Allergen 2) Contact Manufacturers

18. Precautionary labelling

19. Allergen Advisory Labelling Where products containing allergens are processed on the same equipment as products without allergens, and where controls cannot effectively reduce the hazard of allergen cross contamination to an acceptable level, a statement that alerts consumers to the potential for presence of allergen residues must be included on the pack. Such labelling is not a substitute for the application of Good Manufacturing Practices. ‘Made on equipment that also processes products containing …’ (insert name of relevant allergens).

20. Product: Rice Crackers(sweet Chilli flavour) Ingredients May contain traces of egg, soy, sesame and nuts Rice powder, Potato starch, salt, chilli, sugar, palm oil, sweet chilli seasoning, (flavour enhancer (E627, E631), Cheese powder (milk solids), Colour (E110), Food acid (E270), Maltodextrin (wheat), Apple acid) Allergen Advisory Labelling

21. Identifying Hidden Allergens on Food Labels Soybean –Hydrolyzed soy protein –Soy sauce –Textured vegetable protein –Tofu Shellfish/Fish –Abalone –Crab –Prawns –scallops Wheat –Bran –Bread crumbs –Cracker meal –Flour –Gluten –Semolina –Whole wheat berries –Whole wheat flour

22. Girard's Caesar salad dressing

23. + Handling Food Allergies In Food Service Operations (The Culinary Institute of America, 2008) 1. Customer says “I’m allergic to a food.” 2. Service staff notifies manager. 3. Manager talks with diner about his or her special needs. 4. Manager consults with chef. 5. Chef checks ingredients. 6. Chef communicates the need for added precautions to kitchen staff. 7. Kitchen staff or chef prepares meal. 8. Manager, server, or chef carries the plate separately to the table. 9. Server confirms that the dish has been specifically prepared to accommodate the diner’s food allergies. 10. Server checks with the diner immediately to make sure the meal is satisfactory.