10 Priority Allergens Australia: Exam Cheat Sheet for Food Handlers
Allergen questions catch out more food safety students than almost any topic except temperature. The good news: once you know the 10 priority allergens and where they hide, the questions become easy marks. Here is your complete cheat sheet for the SITXFSA005 exam — and for keeping customers safe.
The 10 priority allergens
Under Australian law, these allergens must be declared. Memorise the list, then learn the hidden sources — that is where exams (and real kitchens) trip people up. Drill them on our allergen management page.
| Allergen | Watch out for (hidden sources) |
|---|---|
| Peanut | satay sauce, some baked goods, shared fryer oil |
| Tree nuts | pesto, praline, nut meals, garnishes |
| Milk | butter, cream, cheese, milk solids, some breads |
| Egg | mayonnaise, fresh pasta, glazes, some sauces |
| Wheat / gluten | soy sauce, batters, crumbs, thickeners, gravies |
| Soy | soy sauce, tofu, many processed/packaged foods |
| Sesame | tahini, hummus, seeded breads, some oils |
| Fish | fish sauce, Worcestershire sauce, stocks |
| Crustacea | prawns, crab, lobster; shared oil and utensils |
| Lupin | some flours and baked goods (often forgotten!) |
Cross-contamination (cross-contact) risk
Even a trace can trigger a severe reaction, so allergens spread through shared equipment, surfaces, hands, gloves and oil. Cooking does not destroy allergens. To serve an allergic customer safely, use clean or dedicated equipment, fresh ingredients and a clean surface — removing a visible allergen is not enough.
Labelling basics
On packaged food, the priority allergens must be declared clearly in plain English, both in the ingredient list and a summary statement. In food service, you must be able to give customers accurate allergen information on request — if you cannot confirm a dish is safe, say so.
Common exam mistakes
- Confusing intolerance with allergy: an allergy is an immune response that can be life-threatening (anaphylaxis); an intolerance (e.g. lactose) is uncomfortable but not usually dangerous. Exams test this distinction.
- Forgetting lupin: it is the allergen most people leave off the list of 10. Don't.
- Thinking cooking removes allergens: it does not.
- Assuming “may contain traces” is just marketing: treat it as a real risk.
Study tips for allergen questions
Learn the list with a memory aid, then focus on hidden sources and the allergy-vs-intolerance distinction. Quick repetition works well here — use our flashcards and check unfamiliar terms in the glossary. Then test yourself on the full practice test and read cross contamination exam tips for allergen cross-contact scenarios.
How to handle an allergy request, step by step
Exams increasingly use real-service scenarios, and this is the safe routine to know:
- Listen and take it seriously — never treat an allergy as a preference.
- Check accurately — confirm ingredients and preparation (including sauces, oils and garnishes). If you can't confirm it is safe, say so honestly.
- Prevent cross-contact — use clean or dedicated equipment, fresh ingredients and a clean surface; change gloves and wash hands.
- Communicate clearly — tell the kitchen, and tell the customer what you can and can't guarantee.
Allergy vs intolerance: why it matters
An allergy is an immune reaction that can escalate to anaphylaxis — potentially fatal — from even a trace. An intolerance (such as lactose intolerance) causes discomfort but is not usually life-threatening. The controls differ: an intolerant customer may tolerate a small amount, whereas for an allergic customer there is no safe trace. Confusing these is a classic exam error and a real-world danger, so keep them distinct.
Vulnerable settings need extra care
In childcare and aged care, allergen control is even more critical because the people served may be unable to check food themselves and may react severely. Follow each person's documented allergy plan to the letter.
Frequently asked questions
- What is anaphylaxis?+
- Anaphylaxis is a severe, rapid and potentially life-threatening allergic reaction. It can affect breathing and circulation within minutes and needs immediate adrenaline (an EpiPen) and an ambulance.
- Must all allergens be listed on menus?+
- Food businesses must be able to provide accurate allergen information when asked. Packaged foods must declare priority allergens on the label; food service must communicate them reliably to customers.
- Is gluten an allergen in Australia?+
- Wheat is a priority allergen and gluten must be declared. Gluten is also critical for people with coeliac disease, who must avoid even traces.
- What about sulphites?+
- Added sulphites above a certain level must be declared on labels in Australia. They are a recognised sensitivity, though the 10 priority allergens are the core list tested in food safety training.
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