The Restaurant Association says dealing with allergies is a huge issue for the hospitality industry.

This comes after research from Germany suggests a lot of hospitality workers either don't know or don't understand how dangerous they can be.

One in five people believed removing an allergen from a finished meal, is all it takes to make it safe to eat.

Restaurant Association National President Mike Egan told Tim Dower there are occasions where people have an anaphylactic reaction in restaurants due to mislabelling of ingredients.

"Businesses count on third-party companies to correctly label and not contaminate the products they're buying, which does carry quite a heavy risk."

Egan says people often use the word allergy to make sure the food won't be in their meal, but they actually won't have any medical issues.

"It's an issue because intolerances and preferences have become all mixed up. Peanut allergies are one of the biggest issues and are especially volatile to deal with."