1. FOOD ALLERGY AWARENESS

2. LEARNING OBJECTIVES The purpose of this overview is to create food allergy awareness. It is not intended to diagnose medical conditions or prescribe treatment. When you have completed the overview you should know: Common food allergens Why food allergy awareness is important Ways to limit cross-contamination of foods The appropriate ways to respond to customer questions and concerns This overview should take approximately 7 minutes to review. At the end, you will be directed to an online quiz and further instructions. The complete process should take no more than 15 minutes.

3. WHAT IS A FOOD ALLERGY? The body’s physiological response to a food it sees as harmful When the body encounters the food, it triggers an immune system reaction to fight the invader by creating antibodies

4. MAJOR FOOD ALLERGENS In the U.S., there are eight foods considered to be major allergens: 1.Dairy 2.Eggs 3.Fish 4.Peanuts 5.Shellfish 6.Soy 7.Tree nuts 8.Wheat The Canadian government has added one more to the list: 9. Sesame

5. COMMON ALLERGIC REACTIONS Reactions Can Be Subtle and/or Mild Fullness in the ears Hiccups Mild itching and swelling at the points of contact with skin Redness of the skin

6. COMMON ALLERGIC REACTIONS Reactions Can Be Severe and/or Life Threatening Several organs can be affected all at once Usually appear within 1‒15 minutes but may develop over a period of hours after contact

7. ANAPHYLAXIS―THE MOST SEVERE ALLERGIC REACTION General Symptoms May Include: Drop in blood pressure Itching in and around the mouth Loss of consciousness Nausea, cramping, vomiting, confusion Rapid onset of symptoms Red welts, hives Sense of impending doom Swelling of eyelids, lips, hands or feet Tightening of the throat causing airway blockage Wheezing, hoarseness, shortness of breath

8. ANAPHYLAXIS―CONSEQUENCES At its severest, an anaphylactic reaction will affect the cardiovascular and respiratory systems causing shock, collapse and, if untreated, death.

9. FOOD INTOLERANCES AND SENSITIVITIES Aching muscles Constipation, gas, bloating Depression, anxiety Fatigue Headaches Hyperactivity (children) Irritable bowel syndrome Joint pain, rheumatoid arthritis Migraines Mouth ulcers Rashes, hives Stomach ulcers Vomiting, nausea, diarrhea Water retention May Include Any Negative Physical Reaction to a Food or Foods Like allergies, symptoms are diverse and vary from mild to severe including:

10. FOOD INTOLERENCES AND SENSITIVITIES― CELIAC DISEASE Commonly referred to as an allergy and as an intolerance/sensitivity Caused by a physiological reaction to gluten Causes irreversible damage to the intestine Causes severe pain Is degenerative, with each exposure to gluten causing further damage Damage prevents the body from absorbing nutrients and frequently leaves sufferers malnourished

11. IS THERE A CURE? No. There is no known cure for food allergies, intolerances, sensitivities or celiac disease No contact with the food is the only effective treatment strategy Sensitivity can be so great that even touching residue or breathing vapor may cause a severe reaction

12. YOUR RESPONSIBILITIES TO CUSTOMERS Know for sure before you answer a question about a specific ingredient. Tell the customer if you do not know! If unsure, KNOW YOUR RESOURCES. Follow the procedure specified by your unit leader Know who is in charge of your unit and refer questions to that individual If you don’t know, SAY SO! It’s okay. It is better that the customer avoids an item rather than gets sick. You can always refer customers to our markets where there are commercially-packaged and labeled products.

13. YOUR RESPONSIBILITIES HANDLING FOOD Know the food-handling procedures regardless of your job in your unit Be aware that you can come into contact with foods that cause reactions in any role Be aware of the power of your position. As an employee, you are viewed by customers as a resource for information about what is being served and sold

14. HANDLING FOOD― CLEANLINESS AND SANITATION ARE KEY Unlike bacteria that cause food-borne illness, the major components that cause most food reactions are proteins Proteins are not killed or eliminated by rinsing, wiping or heat. You must wash and sanitize Proteins can be transmitted in vapor, steam and residue

15. HANDLING FOOD― CLEANING Follow Unit Cleaning Procedures In your unit orientation, you will receive specific instruction on cleaning procedures. Examples include: Clean all surfaces thoroughly with the appropriate cleaning agent to remove the protein. Then wipe the surfaces with the proper sanitizing solution and let them air-dry Wash all utensils and small cooking implements in the dishwasher or a properly filled three-compartment sink Wiping out and/or rinsing off is not enough to eliminate the allergen proteins

16. TIPS 1.Treat all guests with respect regardless of their questions or preferences 2.Be mindful of what you are doing and what you are touching 3.Always treat special food-handling requests as if they are allergy related. Sometimes individuals with food allergies do not understand that just asking for something to be withheld will not protect them 4.Ask your manager about common food allergens and the food-handling protocols, procedures and processes 5.Be mindful of your impact—even the smallest prank or lapse in judgment could be life threatening for a customer 6.If you see or are involved in a food allergy contamination, immediately pull the contaminated food and implements and report the incident to your manager. Removing risk to your guests has the highest priority

17. END OF OVERVIEW Thank you for taking time to review this important information. If you have questions or are in doubt at any time about food or allergy safety, talk to your manager or supervisor. To complete the process, you will need to go online to UW Catalyst (https://catalyst.uw.edu/webq/survey/hfsjobs/174760) and complete a brief quiz. When you have answered 80% of the questions correctly, your score will be sent to HFS Human Resources, and current HFS employees will be credited with 15 minutes of work time.https://catalyst.uw.edu/webq/survey/hfsjobs/174760

18. HFS THANKS YOU!