The NSW Food Authority has marked Food Allergy Week which ends this Saturday (29 May) with the release of an updated allergy awareness booklet.
Chief Executive of the Authority, Lisa Szabo said the Week, an Allergy & Anaphylaxis Australia (A&AA) initiative, reminded food businesses and consumers of the important role they played when it came to managing food allergies.
“This year’s A&AA Food Allergy Week theme focuses on eating out with allergies and coincides with the release of an updated Food Authority Be Prepared Be Allergy Aware booklet,” Dr Szabo said.
“Developed for the retail food service sector, it includes new requirements for declaring common food allergens on food labels to help people quickly and easily find the relevant information they need to make informed food safety choices,” she said.
“These changes commenced on 25 February 2021 with a transition period, which is outlined in the Booklet.”
Dr Szabo said people living with food allergies were keenly aware of their condition and needed the support of the wider community, both consumers and food businesses, to manage their allergy safely.
“Above and beyond caring, it’s also the law for those who sell or manufacture food to provide accurate information and labelling about food allergens that may be contained in their product,” she said.
“While food allergies can range from being merely unpleasant and inconvenient, sadly in the worst cases they can be fatal.”
She said the NSW Food Authority had programs and initiatives in place to help educate people and businesses about their responsibilities when it came to food allergies and worked to help people safely manage their condition.
“People with food allergy are also responsible for declaring it when eating out and must always carry their EpiPen®, if prescribed,” Dr Szabo said.
The Food Authority’s 16-page booklet Be Prepared Be Allergy Aware can be accessed at this PS News link.
