1. ALLERGEN

2. OBJECTIVE Colonial Managers will be able to coach, train, and lead allergen-friendly food production to increase sales and guest loyalty.

3. BASICALLY… We are going to cover in 30 minutes what YOU CAN DO TO WIN GUESTS FOR LIFE!

4. AGENDA 1)Objective – 1 min. 2)Why – 3 min. 3)Allergens and Definitions – 5 min. 4)FOH Procedures – 7 min. 5)HOH Procedures – 8 min. 6)Menu Planning – 5 min. 7)Closing – 2 min.

5. Says who? Fare.org (Food Allergy Research and Education) Foodallergy.org Aaaai.org (American Academy of Allergy, Asthma, and Immunology) Servsafe.com

6. WHO CARES? Safefare.org Allergyeats.com (shout out to Team St. Charles East!) 15 million people suffer from a food allergy. 1 in 25 people – 4% of the population 1 in 13 children

8. What is an Allergy? Food allergies can be fatal. Food allergies are a reaction that a person has to a certain food. Immune system mistakenly attacks a food protein, which triggers the release of histamine. Food intolerance – affects digestive system, gradual and non-life threatening

9. What is an Allergy? Symptoms – rashes, hives, itching, swelling, trouble breathing, wheezing, loss of consciousness. Anaphylaxis – serious symptom Can occur a few minutes after ingestion, or a few hours later. Can also include symptoms like upset stomach, vomiting.

10. What is an ALLERGEN? Allergen – a food protein. Cross Contact vs. Cross-contamination Cross-contamination – transfer of disease- causing organisms from one surface to another Cross Contact – occurs when one food comes into contact with another food and proteins mix (direct or indirect)

11. What is an ALLERGEN? Big 8 Wheat Soy Milk Eggs Fish Shellfish Peanuts Tree Nuts

12. GLUTEN-FREE vs. CELIAC “Trend” diets are different than food allergies. Gluten includes wheat, rye, and barley. Celiac disease is not a wheat allergy or gluten intolerance. Celiac disease – autoimmune (genetic) disease that damages the small intestine and interferes with the absorption of food

13. AGENDA 1)Objective – 1 min. 2)Why – 3 min. 3)Allergens and Definitions – 5 min. 4)FOH Procedures – 7 min. 5)HOH Procedures – 8 min. 6)Menu Planning – 5 min. 7)Closing – 2 min.

14. FOH Allergen Handling Policies and communication Work stations Handling orders Serving food Emergencies

15. FOH Communication Guest arrives – manager alerted IMMEDIATELY Manager takes the order (or allergen-certified team member) Order is marked with toothpicks – only manager can do secondary service Manager needs to check product substitutions

16. WORKSTATIONS Clean table – chairs, booth, edges – again before guest is sat. Clean all workstations before using. Let guests know we cleaned and sanitized. Remember that Cross Contact and cross- contamination are two different things!

17. Handling orders Use cleaned and sanitized skillets, utensils, griddles. DO NOT USE FRYERS, GRILLS, WAFFLE IRONS. Manager or allergen-certified team member needs to supervise production. Mark order with at least two frill picks.

18. SERVING orders Only manager can do secondary service. Remove frill picks. Serve order by hand (no tray). Manager brings order to table. Recognize anaphylaxis symptoms!

19. EMERGENCIES Recognize symptoms. Do not leave guest alone – ask if they have administered epinephrine. Ask if there is a doctor or nurse in the Cafe. Call 9-1-1 (tell them to bring epinephrine or report use). Have a team member outside to meet ambulance.

20. AGENDA 1)Objective – 1 min. 2)Why – 3 min. 3)Allergens and Definitions – 5 min. 4)FOH Procedures – 7 min. 5)HOH Procedures – 8 min. 6)Menu Planning – 5 min. 7)Closing – 2 min.

21. HOH Allergen handling Reading food labels Receiving shipments Production

22. READING FOOD LABELS

23. RECEIVING DELIVERIES Eggs Flour Substitutions

24. HOH PRODUCTION No fryers! Foil on grill Cleaned and sanitized saute/sauce pans Good hygiene – fingernails, handwashing, aprons Double-check substitutions Use paper towels to clean At least 3 frill picks Separate utensils

25. AGENDA 1)Objective – 1 min. 2)Why – 3 min. 3)Allergens and Definitions – 5 min. 4)FOH Procedures – 7 min. 5)HOH Procedures – 8 min. 6)Menu Planning – 5 min. 7)Closing – 2 min.

26. Menu planning St. Charles West – Tree Nuts St. Charles East – Eggs Elgin – Milk Aurora – Soy Naperville – Peanuts Crystal Lake – Fish Algonquin – Shellfish

27. OBJECTIVE Colonial Managers will be able to coach, train, and lead allergen-friendly food production to increase sales and guest loyalty.