Waitstaff should be trained in food allergies in a similar way they are trained in the responsible service of alcohol, concerned advocates say.
Waitstaff should be trained in food allergy like they are in the responsible service of alcohol, advocates say, amid concern a lack of education is leaving diners with allergies vulnerable to serious harm.
In NSW, hospitality businesses must have a food safety supervisor on staff who is trained in food allergy. However, this is not a requirement in other states.The National Allergy Council has a one-hour online free course for hospitality staff, called “All About Allergens”, as well as specific training for cooks, and people serving food in particular settings such as schools, hospitals and children’s camps.“People doing the RSA take it upon themselves as a prerequisite to do their job.
Shaela Templeton, who has lived with anaphylaxis to egg since she was a baby, ordered a salmon poke bowl at a cafe last month, which waitstaff said did not contain egg.“And I thought it looked a bit suss because I’ve never really seen a white sauce like that, that doesn’t have mayonnaise in it.” Debra Azzopardi, a former hospitality industry worker from Melbourne’s south-east, admits she knew little about food allergy and cross-contamination before her now adult sons were diagnosed with life-threatening allergies.
Blake said he more commonly has reactions while eating out, recently attending hospital after eating at a pizza restaurant, which he suspects is due to cross-contamination in the kitchen. “We don’t expect food services to provide a guarantee, but we do expect that they do what they can to reduce risk,” she said.
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