The Hidden Dangers: Allergens in Your Foodservice Operation

It has been a while since we have addressed or discussed allergens in the blogs. In today’s foodservice landscape, understanding and managing allergens is more critical than ever. With food allergies affecting millions of people worldwide, restaurants and foodservice operators must be vigilant in providing safe dining experiences.

It has been so long since we have discussed allergens in the blog that the last time we addressed the topic, there were only eight allergens. In 2021, the Food Allergy Safety, Treatment, Education, and Research Act was passed by the United States Congress and became law on January 1, 2023.  The law recognized sesame as the ninth major allergen and requires sesame to be clearly labeled on all food packaging.

The decision to elevate the status of sesame reflects the growing number of reported allergic reactions and the need for increased awareness and safety measures across the food chain. Sesame is commonly found in products like hummus, salad dressings, baked goods, and many ethnic cuisines, making it a prevalent ingredient that can easily be overlooked.

Only about 6% of adults experience a food allergy, but allergens are more prevalent among children where one in every 13 children suffers from a food allergy. For those of you who work in school foodservice operations that is about two students in every classroom.

…only about 6% of adults experience a food allergy, but allergens are more prevalent among children where one in every 13 children suffers from a food allergy. 

To refresh your memory on the nine major allergens, they include milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans, and now sesame. These allergens can provoke severe reactions, ranging from hives and swelling to anaphylaxis, a life-threatening condition which requires immediate medical attention. For foodservice operators, this means that a proactive approach to allergen management is essential.

  • All employees should receive comprehensive training on food allergens, including how to identify them, their sources, and the importance of preventing cross-contact. Regular refresher courses can help keep allergen awareness at the forefront of employees and managers.
  • Establish clear lines of communication between staff and customers. Front-of-house personnel should be trained to ask customers about allergies when taking orders and to relay that information to the kitchen. Chefs and cooks should freely share the information about what is in menu items with anyone who wants to know. Unlike years past, there should be no “secret ingredients” any longer in the foodservice industry. Menus should also include allergen information, and special dietary requests should be accommodated carefully.
  • Implement strict protocols to prevent cross-contact with allergens. This includes using separate utensils, cutting boards, and preparation areas for allergen-free foods. Regularly cleaning surfaces and equipment is essential to minimize the risk of contamination.
  • Ensure that all ingredients are clearly labeled, especially in prepared foods. For items that may contain hidden allergens, such as sauces or dressings, provide ingredient lists upon request.
  • Have an emergency response plan in place. While we never want this to happen, it is prudent to be prepared. This includes training staff on how to recognize signs of an allergic reaction and knowing how to respond, including having access to epinephrine auto-injectors, if needed.

As foodservice operators, it is our responsibility to create safe dining environments for all guests, especially those with food allergies. With the introduction of sesame as the ninth major allergen, awareness and education are more crucial than ever. By implementing best practices for allergen management, training staff, and maintaining clear communication with customers, foodservice operators can significantly reduce the risk of allergic reactions. Ultimately, prioritizing allergen safety not only protects your customers but also enhances your restaurant’s reputation and fosters trust within the community. In an increasingly diverse dining landscape, embracing these practices is not just a legal obligation—it’s a commitment to providing an inclusive and safe culinary experience for everyone. Risk Nothing. 

 

Sanitation, Sanitation, Where Art Thou?

Continuing the theme I picked up on a few months ago, discussing common causes of foodborne illness, I’d like to focus this blog on cross contamination, more precisely sanitation. Sanitation is another issue that employees don’t often do at home, so they discount the importance of it in the food production environment. That is to say that they have never made someone sick at home because they only clean their countertops and they have likely never sanitized their kitchen, so why is it so important in a foodservice facility?

Is Implementing a Color-Coded Food Safety Plan Right for your Operation?

Foodborne pathogens are by far the most prevalent cause of foodborne illness in the United States and across the world.  There are 31 known agents that cause foodborne illnesses, and more that are unspecified or yet undiscovered – remember, E. Coli 0157:H7 wasn’t identified until the early-1980s. It is estimated each year, 48 million illnesses occur because of these known and unknown pathogens, resulting in over 3,000 deaths.

Maintaining your Equipment: Is it the Missing Ingredient in your Recipe for Food Safety?

Although I am no longer in day-to-day operations, between our students and foodservice lab at the university and my volunteer activities in my local church, I keep a close hand in food production. This past week, I had the opportunity to lead a group of men at our church in preparation of a luncheon for 100 women who were attending a spirituality retreat.  Over the course of the morning, I realized our main cooler in the kitchen was not functioning properly and was about 10˚F above the required temperature.  While we do have a commercial kitchen, we do not routinely log temperatures, so when the unit started to malfunction is questionable.  Even more concerning was not the lunch we were preparing for, but the dinner that was served the night before for 300+ families in the parish.