Restaurant & Catering NSW has warned members of potential liability to a foodservice business if incorrect advice is given to customers about food ingredients.
Speaking at the launch of Food Allergy Awareness Week R&C NSW CEO Robert Goldman said he was pleased the association had been recognised as a supporter of the Food Allergy Awareness Program but also warned business to tread carefully.
Goldman said the onus should always be on the allergy suffer to inform the restaurants, caterers and cafés in advance about the allergic reactions they have to particular foods.
“R&C NSW has serious reservations on the potential liability to a business if incorrect advice is given on the cross contamination in handling and preparing of food,” he said.
“The allergy sufferer has the primary responsibility to avoid the possibility of cross contamination which is best resolved by avoiding potential problems. If one suffers the possibility of serious or fatal consequences, choose a safer alternative to the venue that you are in by voting with your feet.”
Goldman said that in a busy foodservice kitchen it might be unavoidable to serve meals that have not been cross-exposed to food products that might cause allergy sufferer problems.
“Providing information is important but getting the right response from the allergy sufferer is of greater importance. Above all else, the sufferer must rigorously maintain individual responsibility to avoid unintended consequences or reactions from the consumption of the wrong food,’ he added.
