City of Melbourne is hosting free allergen information sessions in March 2026 to keep business owners, food handlers, chefs, front of house staff, food safety supervisors, and managers up to date with allergen food handling best practice.
A food allergy is when foods or ingredients can cause a severe adverse reaction in an individual, including mild symptoms such as hives, tingling mouth, stomach pain, or severe symptoms (anaphylaxis) such as breathing issues, dizziness, or collapse.
A food intolerance is the inability to properly digest or fully process certain ingredients.
The following foods contain allergens or cause intolerance in some people:
- cereals containing gluten and their products, i.e. wheat, rye, barley, oats, spelt, and their hybridised strains
- shellfish, crustaceans, and their products
- eggs and egg products
- fish and fish products
- milk and milk products
- peanuts, soybeans, and their products
- added sulphites in concentrations of 10 mg/kg or more
- tree nuts, sesame seeds, and their products.
Under Victorian food laws, businesses must comply with the Food Standards Code.
In order to comply with the code, businesses can inform staff of the importance of providing accurate information and help them obtain further information; keep a copy of the ingredient information; name allergens on menus; take extra care not to contaminate other foods when handling known allergens; and observe proper storage, preparation, and display practices.
The city will hold two sessions on Wednesday 18 March from 3pm to-4.30pm and 5.30pm to-7pm at the Melbourne Town Hall.
Places are limited. Book here, or learn more here.
Photo by Vanessa Loring / Pexels.
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