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Educate those around you

Reducing the risk 

The strategies you choose to help manage the risk of an allergic reaction may change depending on the age and level of understanding of the person with food allergy. 

  • shopShopping

    • Read ingredient labels every time a food is purchased as ingredients and manufacturing processes can change.

    • By Law, the allergens that must be labelled on a packaged product are:

    • Peanut, tree nuts, cow’s milk (dairy), egg, soy, fish, shellfish (crustaceans), sesame, lupin, gluten (must state the grain e.g. wheat, rye, barley oats and their hybrids). Sulphites must also be labelled if they are present in the food at 10mg/kg or more.

    • Despite the law, some labels may not comply and other terms may be used for the major allergens.

    • A list of the many different names for each of the common allergens is available for:
      Peanut | Tree nuts | Fish | Shellfish | Cow’s milk | Egg | Wheat | Soy | Sesame | Lupin
    For more keep reading here...
  • storeStorage of food

    • For very young children you may choose not to have the allergen in the house. This may be difficult with foods that make up a large part of a typical diet - such as wheat, eggs and milk.   In this case, different strategies to reduce the risk of an accidental ingestion can be put in place.

    • Have an easily identifiable storage place in the pantry and fridge for allergen free food (e.g. wheat free flour).  Allergen free foods should ideally be stored up high to reduce the risk of other foods spilling into/onto them. 

    • Keep foods in their original packaging where possible.

    • Use clean containers and label them clearly if food cannot be kept in its original packaging.

    For more keep reading here...
  • cookPreparation of food

    • Wash your hands thoroughly with warm soapy water and dry thoroughly before preparing food.

    • Keep benches and utensils clean by using warm, soapy water.

    • Use paper towel to wipe up spills/crumbs that contain the food allergen.

    • Make sure chopping boards are cleaned well in warm soapy water.  You may choose to have a separate coloured chopping board for food prepared for the person with food allergy.

    • Adapt meals to be suitable for all family members.  If this isn’t possible, prepare allergen free meals first with clean utensils.

    For more keep reading here...
  • clean Cleaning tips

    Hands
    • It’s important to always wash your hands thoroughly with soap and warm water before preparing food. Hand sanitisers will not remove allergens – the allergens need to be washed off the hands with soap and water or wiped thoroughly using hand wipes if water is not available. Use warm soapy water to clean the kitchen benchtop and any other food preparation surfaces.
    Equipment
    • Use warm soapy water when cleaning food preparation equipment, such as bowls, pots and pans and utensils to prevent cross-contamination.
    • Clean trays with warm soapy water.  Baking paper or aluminium foil can also be used if required.  Note that oils can seep through wax paper or other liners and cause cross contamination.
    • Wash dish cloths and tea towels regularly.
    For more keep reading here...

Content updated July 2017