Implementing food allergen management in hospitals and aged care is an important but complex thing to do. We all know managing food allergens is bigger than just what happens in the kitchen – the wider governance and facility systems are involved, as are all staff from admissions and clerical through to clinical and care, as well as kitchen and support staff. There are many risks and the whole system needs to be considered.

An audit of your food allergen management practices is a good place to start.

A food allergy audit is the best way to see if you have thought of all the food allergy risks across your facility and whether you have adequate controls in place. In a comprehensive food allergen management audit, you should assess:

·       Admission processes, documentation and communication – how do you find out about a patient or resident’s food allergy; how and where is it documented; how is it communicated and to whom?

·       Meal ordering processes – how are meal choices presented to patients or residents with food allergy and what happens once they make a selection?

·       Food ordering and supply processes to ensure food allergens are identified, segregated, stored and handled appropriately.

·       Meal preparation processes to prevent allergen cross contamination.

·       Meal delivery (right meal to right person) and meal assistance.

·       After hours meal processes including managing the ward pantry if applicable.

·       Staff and volunteer roles and training.

·       Incident management and reporting.

·       Vending machines and onsite vendor foodservice businesses.

Good news – there is a free tool you can use to do a detailed food allergen management audit!

The National Allergy Council’s food allergen management audit tools can be downloaded as a Word document, branded with your own logo and changed to suit your facility. There are two audit tools relevant to Hospitality in Healthcare members:

For hospitals:

Food allergen management audit tool for healthcare

For residential aged care:

Food allergen management audit tool for residential care

Both tools were developed in consultation with our food service program working group which is made up of caterers and dietitians working in health and aged care facilities. The audit tools align with the Queensland Food Allergen Management in Foodservice Best Practice Guideline for healthcare facilities which link to relevant quality standards.

* Ingrid Roche is a National Allergy Council Senior Project Officer leading the National Allergy Council’s Food Service Program, and an Accrediting Practicing Dietitian specialising in food allergy and food service.