How do I manage allergens in a café?
Allergen management in a café is a serious food safety responsibility. With one in twenty Australians affected by food allergies and anaphylaxis causing up to 20 deaths per year in Australia, getting allergen management right can literally save lives.
The 5 pillars of café allergen management
- 1. Know your ingredients: Maintain an up-to-date allergen matrix for every menu item, including all components (sauces, dressings, marinades). Review it every time a recipe or supplier changes.
- 2. Train your team: Every staff member must know the 9 priority allergens, how to handle allergen requests, and what to do if they're unsure. "I don't know" is not an acceptable answer — "Let me check and confirm" is.
- 3. Separate allergen-containing foods: Use dedicated utensils, boards, and preparation areas for allergen-free meals. Even trace amounts of peanut protein can trigger anaphylaxis.
- 4. Communicate clearly: Develop a documented process for how allergen requests are communicated from front-of-house to the kitchen — not just verbally, but on the docket or ticket.
- 5. Review supplier changes: Manufacturers change ingredients. Always re-check allergen declarations on products when suppliers change formulations or you switch suppliers.
The "May contain" labelling issue
"May contain" statements on packaged ingredients mean the product was manufactured in a facility that also processes the allergen. For a customer with a severe allergy, a "may contain peanuts" product is not safe. Know how to communicate this to customers accurately.
AMES Food Advisory develops allergen management systems and staff training programs for Sydney cafés of all sizes.