1. Module 10: Allergens

2. Staying Diligent: Allergens and Cross Contact

4. Sabrina knew she was allergic to peanuts and dairy

5.
Helps to read this all the way through-even if we are taught not to read slides-greater impact here when we get the complete story.

6. What Went Wrong Sabrina took precautions in choosing her food
Cross Contact transferred the allergen onto another food
No one involved realized the severity of the situation in time

7. DISCUSSION
Allergic reactions, like our case study, are very scary. They can happen very quickly, have potentially deadly consequences, and can be caused by a simple mistake. Do you know any one with a true food allergy?

8. Learning Objectives Identify the most common food allergens
Explain how “cross-contact” may be prevented or controlled
Describe the correct procedure for a member of a wait staff to follow if a guest (with an allergy) desires information about a menu item
List reasons for control of allergens

9. Outline Food Allergens Cross Contact Prevention and Control
Communicating with Customers
Emergencies
Food and Drug Allergies are diseases of the immune system.
Intolerances and sensitivities are reasctions of your digestive system not immune system.
From aafa.org/allergies 3-8% of children rave reactions to some food. Only 1-2% have true food allergies. Some children grow out of their sensititivty to certain foods by age 4 (egg) HOWEVER allergies to peanuts, tree nuts and shellfish do not go away.
Only 1-2% of adults have true food allergies-Life threatening reactions more common in people who also have asthma. Symtoms of severe reaction Wheezing, difficulty breathing , throat tightness, nausea, rapid pulse,flushing,faintness,itching of palms and soles of feet and even passing out.
Also check out Food Allergy Field Guide pages 9 and 10 may be useful for restaurant personnel if Epi pen appears before they pass out!

10. Type of Reactions
Food allergy: The body's immune system has an abnormal reaction to proteins in a food
These can be life threatening
Food intolerance: The body doesn’t digest certain chemicals properly, like:
Wheat gluten intolerance (Celiac disease)
Lactose intolerance (Can’t digest lactose, a sugar in milk)
These can cause vomiting, abdominal pain, diarrhea

11. Food Allergies Allergic reactions can be mild or very severe
Mild reactions can cause itching, eye and throat irritation, hives, and swelling
Severe reactions can result in anaphylactic shock
Closing of the airway, heart stops beating, cardiac arrest
Symptom onset can be almost immediate, or take up to a couple hours.
Some people will wear a medical alert bracelet or necklace. Many do not.

12. Can you name any of the Big 7?
Common Food Allergens
FDA Food Code requires that PIC of a food establishment must be able to demonstrate knowledge of major food allergens (Big 7) and include food allergy awareness in the training of others.
Can you name any of the Big 7?
Over 12 million Americans suffer from one or more food allergies. Between 5 and 8% of children and 1 to 2% of adults have some type of allergic reaction to foods. This is drastically up from a decade ago when only 2-3% of people were allergic to foods. Allergen’s can come on anytime within a life span. Children outgrow some.
The Food and Drug Administration now requires that foods be labeled if they contain allergens listed in this slide.
The only way we can avoid illness or a reaction from consumption of allergens is through labeling and ensuring that the person allergic to the food does not consume the food product.
SOYBEANS
TREE NUTS
FISH & CRUSTACEAN SHELLFISH
MILK
EGGS
WHEAT
PEANUTS

13. How Can Food Service Be A Factor?
“Cross-contact occurs when an allergen is inadvertently transferred from a food containing an allergen to a food that does not contain the allergen. Cooking does not reduce or eliminate the chances of a person with a food allergy having a reaction to the food eaten.” (

14. Risk Factors Ingredients that are allergens
Processed products that may contain allergens
Cross contact – allergen transferred by hands, surfaces, utensils
Labeling repackaged allergen containing foods in storage
At risk populations

15. Best Practices Know your ingredients Prevent cross contact
Labeling allergens, relabeling containers
Communication with employees
Communication with customers
Understand allergens and terms for foods such as gluten free and vegan.

16. Know What’s in Your Ingredients!
Ex. Caesar dressing & Worcester sauce often contain fish

17. Label To Prevent Confusion
Ingredients from food processors should label potential allergens.
May consider labeling your containers in storage with appropriate allergen information

18. Preventing Cross Contact
Similar to cross contamination, but cooking doesn’t eliminate the risk.
Storage – separate allergens
Handling – sanitize utensils and surfaces after contact with allergens.
Cooking surfaces – heat doesn’t eliminate allergens. Clean or use designated areas
Hand washing – both preparation and service
Buffet service – label service utensils and communicate with customers

19. Communicating with Customers and Staff
Menu notes of potential allergens
Consumer Advisories may be used
Service staff receptive to customer questions
Servers communicate with cooks
Cooks communicating with each other
“Don’t cook fish on this section of the grill…”
Staff receptive to customer questions: I always state please ask the chef –but local cooks may not be as knowledgeable. Bacon bits are a big issue in small restaurants cutting costs of bacon. Salads made with mayo also often have sour cream in them and staff need to be informed. READ LABELS and chefs/cooks write down the items used.

20. Reacting to Emergencies
Plan ahead for a quick response
Train employees to recognize symptoms
Understand what may immediately happen:
Epi-Pen injections
Other customers’ reactions
Know who to contact
Plan for who will make that call and what type of information to provide
Contact EMS? School Nurse?

21. What’s Your View?
Have you noticed a food business doing a good job managing allergen risks?
How so?
Red Robin Burger joints have hand delivered menu’s for allergy customers that list best choices for your allergy.
The world will not change for you on everything your allergies may require of you so you must be vigilant. Servers and cooks need training. The Celiac Disease Foundation has a training course for chefs.

22. Case Study How It Happened What They Found
Staff knew there was no peanut oil used on the fries
Sabrina asked the right questions

23. Case Study What Went Wrong Prevention Be aware of cross contact
Communicate with customers
Be prepared for emergencies
Tongs transferred cheese onto the fries
Sabrina thought it was asthma

24. Quiz
Cross contact is:
The transfer of a pathogen from one food to another
An allergen is inadvertently transferred from a food containing an allergen to a food that does not contain the allergen
Mislabeling a product that contains an allergen
Touching food with a bare hands
Answer: b)

25. Quiz
Cross contact is:
The transfer of a pathogen from one food to another
An allergen is inadvertently transferred from a food containing an allergen to a food that does not contain the allergen
Mislabeling a product that contains an allergen
Touching food with a bare hands
Answer: b)

26. Quiz Which are NOT common food allergens (Big 7)? Milk Egg Lettuce
Wheat
Peanuts
Soybeans
Berries
Tree nuts
Fish & Crustacean Shellfish
C and G

27. Quiz Which are NOT common food allergens (Big 7)? Milk Egg Lettuce
Wheat
Peanuts
Soybeans
Berries
Tree nuts
Fish & Crustacean Shellfish
C and G

28. Review
Food Allergens
Cross Contact
Prevention and Control
Emergencies