Food allergies today
Here are the stark realities. An allergic reaction to food can be fatal, and today food allergies are extremely common. According to The Food Allergy & Anaphylaxis Network (FAAN), more than 12 million people in the U.S. have food allergies. That's 1 out of every 25 people, or 4 percent of the population.

It's clear that every operation, manager, and food handler must know about food allergens. Here are the basics that everyone needs to understand today.

What is a food allergy?
A food allergy is the body's negative reaction to a particular food protein. A person's immune system incorrectly identifies this protein as a threat to the body. Chemicals are released into the blood to try to protect against this perceived threat to the body. This results in the symptoms of an allergic reaction.

What are the common food allergens?
The most common allergens are:

• Milk and dairy products
• Eggs and egg products
• Fish and shellfish
• Wheat
• Soy and soy products
• Peanuts and tree nuts, such as almonds, cashews and walnuts

The aforementioned foods account for 90 percent of all food-allergic reactions in the United States. Managers should discuss allergens with all employees, and thoroughly evaluate which menu items contain these ingredients.

How can staff help prevent the possibility of an allergic reaction?
When a food-allergic guest orders a menu item, servers should be able to describe the dish and identify all its ingredients, including the ingredients of any sauce, marinade or garnish. If a server doesn't know the answer to a question about ingredients, he or she should contact the manager. Servers also should be prepared to suggest alternate menu items that would be safe for the guest.

Back-of-the-house employees must ensure that allergens are not transferred from one food to another through cross-contact. For example, placing chocolate brownies on the same parchment paper that was used for peanut butter cookies can transfer some of the peanut allergen. Similarly, shrimp allergens could be transferred to chicken that is cooked in the same fryer oil as shrimp. These scenarios can be avoided by properly cleaning and sanitizing kitchen equipment, and by designating specific equipment for specific types of food.

What are the symptoms of an allergic reaction?
Symptoms include:

• Itching or tingling sensation in the mouth, face or scalp
• Tightening in the throat
• Wheezing or shortness of breath
• Hives
• Swelling of the face, eyes or hands
• Abdominal cramps
• Vomiting
• Diarrhea
• Loss of consciousness

Any of these symptoms could be an indication of an allergic reaction to food. Some people will have an allergic reaction right after eating the food. Other people may not have a reaction for several hours. An allergic reaction is a medical emergency that requires immediate action.

What should staff do if a guest is having an allergic reaction?
Immediately call 911 or the emergency number in your area. All employees should keep in mind that an allergic reaction can be fatal. Therefore, one employee should stay with the guest until medical assistance arrives.

Every operator, of course, strives to reduce the likelihood of a medical emergency. A prevention plan that's tailored to the operation's unique needs can help keep every guest safe during every meal.

What's the best way to learn more about food allergies?
Current food safety training can help prepare every manager and food handler to meet the challenges of food allergies. The ServSafe^® Fifth Edition Food Safety Training Program has a section devoted specifically to food allergies. This training can help all employees understand the many techniques they can use to prevent an allergic reaction. Click here to learn more about ServSafe food safety training and certification from National Restaurant Association Solutions.

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As the number of restaurant guests with food allergies continues to rise, the need for every operator to evaluate the establishment's menu, kitchen equipment, food prep techniques and service methods has also increased.

Here are some practical ways to coordinate your team members' efforts in order to reduce the likelihood of a life-threatening allergic reaction.

Preparing servers
A guest's comment that he or she has a food allergy should not catch a server off-guard.

A visit by a food-allergic guest presents a great opportunity to earn customer loyalty and win repeat business. Food-allergic guests will return to operations that show the proper concern for their dietary needs.

To keep these guests safe, servers should describe all the ingredients in a menu item. Managers may want to maintain a binder that lists the ingredients of each dish in case a server or guest has questions.

Servers should be prepared to suggest alternate menu items, including simple dishes, which often are easy to describe in detail. Complex menu items such as casseroles, soups, stews and sauces may be difficult to describe fully. Neither the server nor the guest should ever take a chance when it comes to allergens.

When a food-allergic guest places an order, some operations use a brightly colored ticket to "flag" the order. This ticket includes the guest's table number, position at the table, food allergy and a description of the order. Both the chef and the manager review the order before it is served. This guest's food is delivered to the table separately from the other orders. This separate delivery reduces the chance for cross-contact, and it sends the message that guests' safety is a top priority.

Preparing kitchen staff
Kitchen staff should be aware of every ingredient in a dish that will be served to a food-allergic guest. To prevent cross-contact, staff should wash, rinse and sanitize all cookware, utensils and equipment before preparing food. Staff should wash their hands and change gloves routinely. It's also a good idea to assign specific equipment for preparing food for food-allergic guests.

The food should be prepared on a clean surface, as far away as possible from any allergens. After the food is prepared, it should not be stored or reheated in close proximity to any allergens.

"Kitchen staff should keep in mind that improper garnishing or handling can contaminate an otherwise safe meal," commented LeAnn Chuboff, Director of Science and Regulatory Relations for National Restaurant Association Solutions. "A single crouton that contains wheat could ruin a salad that was intended for a guest who has a wheat allergy."

It is important to note that if cross-contact does occur, the only acceptable option is to remake the order. Staff should never try to "salvage" an order following cross-contact.

Communication is key
As with any policy that must be understood and embraced by the entire staff, communication is the key. Our industry is becoming increasingly diverse and multicultural. Managers must ensure that there are no language barriers or communication gaps that would prevent an employee from fully comprehending crucial information regarding allergens.

Make food safety training part of the plan
Any food allergy prevention plan should include current food safety training. The ServSafe^® Fifth Edition food safety training program has a section devoted specifically to food allergies. This training can help all employees understand the many techniques they can use to prevent an allergic reaction. Click here to learn more about ServSafe food safety training and certification from National Restaurant Association Solutions.

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