1. Staying Diligent: Allergens and Cross Contact Safe Plates Module 10

3. Sebrina knew she was allergic to peanuts and dairy

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

7. 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 a allergy) desires information about a menu item List reasons for control of allergens

8. Outline Food Allergens Cross Contact Prevention and Control Communicating with Customers Emergencies

9. Food Allergens Sabrina was allergic to Dairy and Peanuts 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 and the heart stops beating Symptom onset can be almost immediate, or take up to a couple hours.

10. Common Food Allergens FDA Food Code requires that PIC of a food establishment must be able to demonstrate knowledge of major food allergens and include food allergy awareness in the training of others. Soybeans Tree nuts Fish & Crustacean Shellfish Milk Egg Wheat Peanuts

11. Types of Reactions Reactions can happen two ways 1) Food allergy: The body's immune system has an abnormal reaction to proteins in a food. These can be life threatening 2) 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, diarrhea

12. 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.” (www.foodalergy.org)

13. 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

14. Activity What’s in my food Divide group into pairs to review the product list and answer the following questions: 1. What food surprised you with milk or gluten from this list? 2. What should wait staff be able to answer about a menu item listed?

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! Caesar dressing & Worcester sauce often contain fish

17. Label to prevent confusion Ingredients from food processors should label potential allergens. May label 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 Your 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…)

20. Reacting to Emergencies Plan ahead for a quick response. Know your company procedures. Train employees on symptoms Understand what may immediately happen: epi-pin injection, other customers reactions Know who to contact Plan for who will make that call and what type of information to provide

21. What’s your view? What food business do a good job managing allergen risks? Why?

22. Case Study Sabrina asked the right questions How it happened Staff knew there was no peanut oil used on the fries What they found

23. Case Study Tongs transferre d cheese onto the fries Sabrina thought it was asthma What went wrongT Be aware of cross contact Communicate with customers Be prepared for emergencies Prevention

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

25. Quiz Which are NOT common food allergens (Big 7)? a.Milk b.Egg c.Lettuce d.Wheat e.Peanuts f.Soybeans g.Berries h.Tree nuts i.Fish & Crustacean Shellfish

26. Review Food Allergens Cross Contact Prevention and Control Emergencies