In our latest legislative update, Tourism Consultant and ex-Director of Tourism Alliance, Kurt Janson provides a reminder of the legislation around allergens and what tourism businesses need to know when serving food to customers.
There are 14 allergens that you are legally required to declare if they are present in food. These are:
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Celery;
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Cereals containing gluten (such as wheat, rye, barley, and oats);
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Crustaceans (such as prawns, crabs and lobsters);
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Eggs;
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Fish;
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Lupin;
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Milk;
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Molluscs (such as mussels and oysters);
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Mustard;
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Peanuts;
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Sesame;
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Soybeans;
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Sulphur dioxide and sulphites (if the sulphur dioxide and sulphites are at a concentration of more than ten parts per million);
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Tree nuts (such as almonds, hazelnuts, walnuts, brazil nuts, cashews, pecans, pistachios and macadamia nuts).
The requirement to declare these allergens also applies to any additives, processing aids and any other substances which are present in the final product. So if you use any ingredient that, in itself, includes one of these allergens (e.g. a sauce or flavouring), this must also be declared.
Read more to find out about your legal obligations when serving food here