Essential Commercial Kitchen Allergen Management Guide
Explore our definitive commercial kitchen allergen guide designed to help Australian catering and restaurant industries navigate the complexities of allergen management. Ensure safety and compliance with our expert insights.
Frequently Asked Questions
Q1: What are the common allergens in a commercial kitchen?
Common allergens include nuts, gluten, dairy, eggs, soy, fish, shellfish, and sesame. Each of these can be present in various ingredients, making vigilant management crucial in commercial settings.
Q2: How can commercial kitchens minimize cross-contamination of allergens?
To minimize risks, kitchens should use separate storage, utensils, and preparation areas for allergenic ingredients. Regular staff training and clear labeling of all ingredients are also essential practices.
Q3: Are there legal requirements for allergen management in Australian kitchens?
Yes, Australian law requires all food businesses to inform customers about the presence of any major allergens in the foods they serve. This involves accurate labeling and communication about potential cross-contact risks.
