From European Food Information Council

1. *Food
Allergens
Egg
Fish
Milk
Cereals
containing
gluten
Lupin
Celery
Sesame
Seeds
Nuts
Shellfish
Sulfur
dioxide
Special
Menu*
M
ustard
Soy

2. What is a
food allergy?
A normally
harmless food
activates a reaction
of the immune
system
activates a reaction
not involving
the immune system
Allergy
Can potentially be
life-threatening
Food intolerance
eg.: to lactose
M
ilk

3. What are the symptoms
of a food allergy?
Itchy eyes
Dry mouth Skin redness
and hives
Abdominal pain,
nausea, vomiting
and diarrhea
The most dangerous reaction is
Swelling of
the airways
Drop in blood
preassure
Shortness
of breath
require urgent
medical attention
Anaphylaxis

4. How can I identify
food allergens?
They are written
on food packaging!
Regularly check
labels as ingredients
can change
When allergens are
used as ingredients
When the product
might unintentionally
contain traces
of an allergen
Allergens must
be highlighted in
bold
italics
CAPITAL
underlined
Precautionary
label may be used,
such as
May contain*
Made in a facility
that process*
easy

5. How can I manage
my food allergy?
wash utensils
to avoid cross
contamination
clean surfaces
well with cleaning
sprays
ensure that
restaurant staff
are aware of
your allergy
be cautious of
places where serving
utensils are shared,
e.g. buffets or ice
cream parlours

6. AFRIS. AsianFoodRegulationInformationService.
We have the largest database of Asian food regulations in the world and it’s
FREE to use.
We publish a range of communication services, list a very large number of
food events and online educational webinars and continue to grow our Digital
Library.
We look forward to hearing from you soon!
www.asianfoodreg.com
adrienna@asianfoodreg.com