Know the ingredients before making a promise
Keep current supplier and ingredient information accessible to the people answering customer or care-plan questions. Recheck substitute products, recipe changes and deliveries. If an answer is uncertain, stop and ask rather than guessing.
Connect the order to preparation and service
Use a clear handover process so the staff member receiving an allergy request, the person preparing the food and the person serving it know which meal and person are involved.
Practical checklist
- Check ingredient information and the individual's request.
- Use workplace controls to prevent allergen cross-contact.
- Confirm the correct meal reaches the correct person.
- Escalate uncertainty and follow the emergency response procedure.
Apply sector-specific controls
Childcare needs coordinated family communication and classroom practices; aged care needs resident-specific information and meal identification; canteens need volunteer induction. A generic checklist must be adapted to the actual setting.
Official sources
- FSANZ: food safety for businesses (opens official site)
- NSW Food Authority: food allergies (opens official site)
This page summarises the sources above as at 27 October 2026. It is not legal advice and is not endorsed by any regulator. Where your situation differs, the official source and your local authority prevail.
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