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FOOD ALLERGENS

VIEWS: 168 PAGES: 21

									FOOD ALLERGENS
Sheila R. Cohn, RD Manager, Nutrition Policy
Joint Fall Educational Conference

October 18, 2002 scohn@dineout.org

Restaurant Industry 2002
Sales……………………..408 Billion Locations………………..858,000 Employees………………11.6 Million Share of Food $……......46.1% Meals………..……………54 Billion Typical Person………….4.2 meals / wk

Food Allergies
 Scientists estimate that between 2 and 2.5 percent of (11 million) Americans suffer from true food allergies

 150-200 people die each year from foodallergic reactions
 No Cure  Avoidance is the only way to prevent an allergic reaction

What is a Food Allergy?
A food allergy is an immune system response to a food that the body mistakenly believes is harmful. Once the immune system decides that a particular food is harmful, it creates specific antibodies to fight it.

What Foods Cause Food Allergies?
Peanuts Tree nuts (walnuts, pecans,
almonds, cashews, hazelnuts/ filberts, macadamia nuts,
pistacio nuts, etc)

Fish Shellfish Milk Soy Wheat

Eggs

What are the symptoms of an allergic reaction?
Respiratory Tract:
swelling of the throat or mouth; difficulty breathing; stuffy nose; itchy, watery eyes; runny nose; wheezing and repetitive coughing

Gastrointestinal Tract:
abdominal cramps, vomiting,diarrhea

Skin:
hives, eczema, swelling of lips and face, itching

What is Anaphylaxis?
Severe or life-threatening reactions are called anaphylaxis. Symptoms can include all of those previously noted, plus: Cardiovascular System:
drop in blood pressure, loss of consciousness, death

Treatment of a Reaction
Mild reactions are usually treated with antihistimine The medication of choice for controlling a severe or anaphylactic reaction is epinephrine, also called adrenaline

Who is At Risk?
 Approximately 11 million Americans, or 2 to 2.5 percent of the general population, suffer from food allergy

 A recent study shows that 1.1 percent, or close to three million Americans, are believed to be allergic to peanuts or tree nuts (pecans, walnuts, almonds, etc.)

How can an allergic reaction be avoided?
Strict avoidance is the only way to avoid a reaction.
Reading ingredient labels for all foods is the key to maintaining control over the allergy.

Some Important Things to Remember:
Common foods made up of various ingredients can contain allergens Common foods often have scientific and technical terms

Are Cooking Oils Safe for Food Allergic Guests?
 Studies have shown that highly refined peanut oil and soy oil have been safely fed to individuals who are allergic to those foods

 Cold-pressed, expelled, or extruded oils (sometimes represented as gourmet oils) from foods such as peanuts, sesame, or walnuts contain protein and therefore, are not safe for someone with an allergy to those foods

What do food-allergic individuals need from a foodservice establishment?

RISK MANAGEMENT
Understand the basics Restaurants must reveal ingredients Every staff member must be taught how to handle food allergic guests When a guest identifies him or herself as food allergic, activate restaurant’s policy If a customer is having an allergic reaction, get medical help immediately!

Summary of how a food allergy order may travel through the restaurant
1. 2. Notify manager of the food allergic diner Manager talks with diner to get information about the diner’s needs, helps with menu suggestions, and communicates with chef. Chef checks ingredients Kitchen staff prepares food using these precautions:
1. 2. 3. Wash hands/put on gloves Use clean pans, knives, utensils, and work surfaces Garnish with fresh ingredients

3. 4.

5.
6.

Manager, server, or chef hand-carries plate separately from rest of table’s order Server checks with diner immediately to be sure everything is satisfactory

THE MANAGER
 The manager should be the point person for food-allergy questions  The manager should set up food allergy procedures for the staff  Procedures should clearly define how to handle menu selection, meal preparation, and serving methods  Written instructions for handling an allergic reaction must be developed  Food allergy training must be reviewed periodically

Front of the House
 Food allergies are allergic disorders, not food preferences. Be understanding, listen carefully, and answer questions thoughtfully  Food-allergic guests depend on the front of the house staff to notify other key staff members of their dietary restrictions  Improper garnishing or handling can contaminate an otherwise safe meal  If a mistake occurs with the special order, the only acceptable method for correcting the situation is to have the kitchen remake the order

Back of the House
 Inform food-allergic guests of any ingredients used in unexpected places  If a food does not have a label or if you are unsure about the ingredients, do not guess  Take precautions to avoid crosscontamination  If a mistake is made on an order, make anew one

CROSS CONTAMINATION
 Unclean hands or gloves  Shared equipment, utensils, grills, fryers, cooking areas, and counters  Refilled serving containers  Garnishes  Splatter or steam from cooking foods  Deep Fryers

 Activate procedure for handling special requests  Listen to the diner CAREFULLY  Notify the manager, chef, or designated person  Answer questions honestly and accurately  If you don’t know, say so – do not guess about ingredients  Check ingredients again before serving  Use care to avoid cross-contamination  If someone has an allergic reaction, get help (911, ambulance) immediately!

SUMMARY

FOOD ALLERGENS
Sheila R. Cohn, RD Manager, Nutrition Policy National Restaurant Association scohn@dineout.org www.restaurant.org


								
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