Food Allergies in Food Service

Food Allergiesin Food Service

By Jen RyanSodexo Dietetic Intern

What is a Food Allergy?• The job of the body’s immune system is to identify and destroy

germs (such as bacteria or viruses) that make you sick

• A food allergy results when the immune system mistakenly targets a harmless food protein – an allergen – as a threat and attacks it

•  The immune system produces abnormally large amounts of an antibody called immunoglobulin E — IgE▫IgE antibodies fight the “enemy” food allergens by releasing

histamine and other chemicals, which trigger the symptoms of an allergic reaction. 

There are 8 food allergens that account for 90% of all allergic reactions

Food Allergy Statistics• Up to 15 million people in the United States have a food

allergy

• Affects 1 in every 13 children (under 18 years of age) in the U.S. 

•  According to a study released in 2013 by the Centers for Disease Control and Prevention, food allergies among children increased approximately 50% between 1997 and 2011

Food Allergy Symptoms•An allergic reaction to food can affect the skin, the

gastrointestinal tract, the respiratory tract, and, in the most serious cases, the cardiovascular system

• Reactions can range from mild to severe, including the potentially life-threatening condition known as anaphylaxis

•Symptoms typically appear within minutes to several hours after eating the food to which you are allergic▫Keep in mind that children may communicate their symptoms

in a different manner than adults

Mild Symptoms • Hives (reddish, swollen, itchy areas on the skin)• Eczema (a persistent dry, itchy rash)• Redness of the skin or around the eyes• Itchy mouth or ear canal• Nausea or vomiting• Diarrhea• Stomach pain• Nasal congestion or a runny nose• Sneezing• Slight, dry cough• Odd taste in mouth

Severe Symptoms

•Obstructive swelling of the lips, tongue, and/or throat•Trouble swallowing•Shortness of breath or wheezing•Turning blue•Drop in blood pressure (feeling faint, confused, weak,

passing out)•Loss of consciousness•Chest pain

Anaphylaxis•During anaphylaxis, allergic symptoms can affect several

areas of the body and may threaten breathing and blood circulation

• Food allergy is the most common cause of anaphylaxis

•At present, strict avoidance of problem foods is the only way to prevent anaphylaxis

Epinephrine •A medication that can reverse the severe symptoms of

anaphylaxis• Given as a “shot” and is available as a self-injector, also

known as an epinephrine auto-injector•Epinephrine is a highly effective medication, but it must

be administered promptly during anaphylaxis to be most effective

•Delays can result in death in as little as 30 minutes ▫The individual who was treated with epinephrine should

always be taken to the emergency room for further evaluation and treatment

Cross-Contamination •Any food can become contaminated with the protein of a

food known to cause a food allergy or sensitivity

•Food allergens can be spread by equipment used for more than one food item (fryers, slicers, utensils, cutting boards, etc.)

Steps to Prevent Cross-Contamination

1. Cleaning and sanitizing all food equipment, food contact surfaces, food containers, tableware and utensils before and after each use

2. Avoiding spills and splattering during preparation and cooking

3. Using separate cooking and serving utensils for each

food item

4. Washing hands thoroughly and often

Following the Recipe• Ingredients in a recipe should never be substituted without

changing menu boards, menu signage and other point of sale material, as appropriate

• All servers, managers and supervisors must know about such substitutions before service begins

• Employees must refer all food allergy questions to a manager or supervisor

• No one should ever guess the ingredients of a product or recipe. ▫If a customer asks for this information and we are not sure, we must

say so!

Handling an Allergic Reaction •Employees must notify a Sodexo manager or supervisor

immediately if someone has an allergic reaction

• Say that a manager, supervisor or another person in charge will call 911 immediately

QUIZ1. True or False

The eight foods known to cause ninety percent of all food allergies among Americans are: Peanuts, tree nuts, fish, crustacean shellfish,

eggs, milk, pork and soybeans.

False

2. True or False

When the salad maker added chopped walnuts to the chicken salad mixture, she accidentally spilled some nuts on her prep table. She was only working with ready-to-eat ingredients. Therefore, it was acceptable to simply wipe off the table with a clean, dry cloth.

False

3. True or False

The chef knows that she always must tell managers, supervisors and servers if she has substituted an ingredient in a recipe with one of the eight foods known to cause most food allergies.

True