Allergen Management Guide for NSW Cafes and Restaurants

Effective allergen management protects your customers and your business. This guide provides a comprehensive framework for allergen management in NSW food service businesses, aligned with the updated requirements under Standard 1.2.3 of the Food Standards Code.

The 9 Priority Allergens in Australia

Peanuts
Tree nuts (almonds, cashews, hazelnuts, macadamias, pecans, pine nuts, pistachios, walnuts, Brazil nuts)
Milk and dairy
Eggs
Wheat and gluten-containing cereals (rye, barley, oats)
Soybeans
Fish
Shellfish (crustacea and molluscs)
Sesame seeds

Building your allergen matrix

An allergen matrix is a table that lists every menu item against every allergen, indicating whether that allergen is present, absent, or a "may contain" risk. Steps to build one:

Compile all ingredients in every menu item, including sauces, marinades, dressings, and garnishes
Check supplier allergen declarations for every ingredient
Assess cross-contact risks at preparation, cooking, and service stages
Document the completed matrix and review it every time a recipe or supplier changes

Staff training on allergens

All staff — not just chefs — must be trained on allergen management. Front-of-house staff are typically the first point of contact for allergen requests and must know how to handle them correctly. Key training points: the 9 priority allergens, how to communicate allergen requests to the kitchen, what "may contain" means, and how to respond if they're unsure (always check, never guess).

Handling an allergen order in the kitchen

Use dedicated, allergen-free utensils, boards, and cookware for allergen-free meals
Wash hands thoroughly before preparing allergen-free meals
Prepare allergen-free meals before the allergen-containing components of a service where possible
Communicate clearly when the allergen-free meal leaves the kitchen — verbally and on the ticket
Never "just pick off" an allergen-containing ingredient — cross-contact has already occurred