Fact Sheet 2a: Understanding Food Allergies and Intolerances – CFT International

Food allergies and intolerances are both types of food sensitivity, and while they share some symptoms, they are very different in how they affect the body.

Food allergy occurs in approximately 1 in 10 babies, 1 in 20 children, and 1 in 50 adults. Australia has one of the highest rates of food allergies in the world, and it’s well known that these conditions tend to run in families.

What’s the Difference Between a Food Allergy and a Food Intolerance?

A food allergy is an immune system response to a specific food protein (known as an allergen). When someone with a food allergy consumes the allergen, their immune system reacts as if the substance were harmful. This triggers the release of chemicals like histamine, which can cause inflammation and a range of symptoms affecting the skin, respiratory system, gastrointestinal tract or cardiovascular system. These reactions are typically immediate and can be severe.

In contrast, a food intolerance does not involve the immune system. Instead, it is a reaction that occurs when the body is unable to properly digest or process a certain food. While symptoms of intolerance can be uncomfortable—and in some cases quite severe—they are generally not life-threatening.

Common Symptoms of Food Allergy

Food allergy symptoms can vary from mild to severe and may include:

Swelling of the lips, tongue or throat
Dry, itchy throat and tongue
Itchy skin or rash, including hives
Nausea, bloating, diarrhoea or vomiting
Coughing, wheezing, and shortness of breath
Runny or blocked nose
Sore, red and itchy eyes
Dizziness, low blood pressure, fainting or collapse

Anaphylaxis: A Medical Emergency

In severe cases, a food allergy can lead to anaphylaxis, a life-threatening reaction that affects the whole body. Symptoms of anaphylaxis usually occur within minutes of exposure to the allergen and may include:

Rapidly spreading hives
Swelling of the face, tongue and throat
Difficulty breathing and wheezing
Vomiting
Loss of consciousness

Immediate treatment with injected adrenaline is essential. People with a known risk of anaphylaxis should always carry an EpiPen® for emergency use.

Why Do Food Allergies Happen?

Food allergies occur when the immune system mistakenly identifies a harmless food protein as a threat. In response, the body produces antibodies against the allergen. The next time the food is consumed, these antibodies trigger the release of chemicals—such as histamine—that cause allergic symptoms.

Plain English Allergen Labelling

In February 2021, Food Standards Australia New Zealand (FSANZ) introduced new requirements for allergen labelling on packaged foods. The goal was to make allergen declarations easier to understand and more consistent for consumers, enabling safer food choices.

Previously, FSANZ required that the ten most common food allergens be declared on food packaging. Under the updated rules, food allergens must now be listed using certain required names, and individual tree nuts, molluscs and cereals must be declared separately.

Required Allergen Names:

Almond
Barley*
Brazil nut
Cashew
Crustacean
Egg
Fish
Hazelnut
Lupin
Macadamia
Milk
Mollusc
Oats*
Peanut
Pecan
Pine nut
Pistachio
Rye*
Sesame
Soy, soya, soybean
Sulphites**
Walnut
Wheat

* Barley, oats, and rye must be declared if they contain gluten.
** Sulphites must be declared when added in amounts of 10 mg/kg or more.

These allergens must be declared whenever they are present—either as ingredients or as part of food additives or processing aids.

Food Handler Responsibilities

As a food handler, it is your legal responsibility under the Australia New Zealand Food Standards Code to ensure allergens are clearly declared either on packaging or upon customer request. You must be aware of the following substances:

Cereals containing gluten: wheat, rye, barley, oats and their hybrids
Crustacea and their products
Molluscs and their products
Egg and egg products
Fish and fish products
Milk and milk products
Peanuts
All tree nuts (must be listed individually)
Sesame
Soybeans and soy products
Added sulphites (10 mg/kg or more)

Understanding Allergen Risks in the Kitchen

Every food business must take allergens seriously. While there are eight major food allergens, it’s important to remember that any food can potentially trigger an allergic reaction.

To reduce risk:

Review recipes and ingredients—including pre-made items like sauces—to check for allergen content.
Always read ingredient labels. If a product doesn't come with a label or documentation, do not use it.
Be alert to cross contamination, which can happen in several ways:
- Food to food: e.g. allergen-containing sauces dripping onto other foods
- Food to hand: via staff handling multiple foods without washing hands
- Food to equipment: sharing knives, boards or fryers between allergen and non-allergen foods

Know Your Food Products

It is essential that all staff are familiar with:

Ingredients added to dishes (e.g. peanut butter in a curry, sesame oil in a salad dressing)
How food is prepared, and whether any step might involve cross-contamination
Only using labelled and documented ingredients—for example, if a dried risotto mix doesn’t list its contents, it should not be used

Front-of-House (Food Service) Responsibilities

Implement clear procedures so food service staff know what allergens are present in the food being sold.
Ensure staff can confidently answer customer questions about ingredients.
Make sure allergen information is kept up to date and easy for staff to access.

Back-of-House (Food Preparation) Responsibilities

Only use ingredients that are properly labelled.
Avoid cross-contamination by following correct procedures:
- Store foods safely in clearly labelled containers
- Wash hands, surfaces, and utensils thoroughly between tasks
Train kitchen staff in safe preparation steps when making food for customers with allergies.

Whether you work in food service or food preparation, it's vital to understand how to manage allergens safely. Knowing your ingredients, preventing cross contamination, and ensuring all staff are trained and informed can help prevent dangerous allergic reactions—and even save lives.