Food Allergen Awareness

Food businesses need to tell customers if any food they provide contain any of the listed allergens as an ingredient. Only 14 allergens are required to be declared as allergens by food law. Consumers may be allergic or have intolerance to other ingredients.

The 14 allergens are: celery, cereals containing gluten (such as barley and oats), crustaceans (such as prawns, crabs and lobsters), eggs, fish, lupin, milk, molluscs (such as mussels and oysters), mustard, peanuts, sesame, soybeans, sulphur dioxide and sulphites (if the sulphur dioxide and sulphites are at a concentration of more than ten parts per million) and tree nuts (such as almonds, hazelnuts, walnuts, brazil nuts, cashews, pecans, pistachios and macadamia nuts)

This also applies to additives, processing aids and any other substances which are present in the final product.

This qualification does not expire, but refresher training and keeping up to date with changes to policies and procedures is vital to keep the qualification current. We recommend you refresh your training every 3 years.