Training hospitality workers to understand allergies will save lives, experts say
By Tim Brunero
As the number of Australians with severe food allergies rises, so too has the number of restaurant diners suffering food-induced anaphylaxis.
- Fatalities from food-induced allergic reactions increasing by around 10pc each year
- Sufferers report having severe reactions despite warning hospitality staff about allergies
- New website will teach hospitality workers about prevention
Fatalities from food-induced allergic reactions in Australia have been increasing by around 10 per cent each year.
To combat the problem a new online training course for hospitality workers was launched today by Sydney chef Alex Herbert.
The website aims to offer hospitality workers free online allergy training.
Ms Herbert said cutting out cross contamination was key to lessening the number of allergic reactions, and the only way for that to happen was if chefs learnt to be aware of how they were preparing their food.
“So that you know [when] you’re cutting your fish on a fresh chopping board, that when you go into the heat of service and you suddenly get a docket up that says allergy to nuts, you can safely say ‘yes, I can serve this fish’